Green Goddess Smoothie

As a vegan of over 20 years and momma to 2, I’m often asked about my go-to breakfast meal ideas. I like to keep it simple, with a Green Smoothie every morning, for the whole family. This gets us going on the right foot, with the all of nutritional boosts and benefits to start off our day!

I like to keep our green smoothies with a well-rounded variation of healthy fats, greens, protein, carbs, and added superfoods. I pack it all in my Oster Pro Blender with Texture Select Settings and 2 Blend-N-Go Cups , which has the perfect “Smoothie” setting to keep it easy and worry free every morning. What I love about the Oster Pro Blender with Texture Select Settings and 2 Blend-N-Go Cups, is it has the option to blend at a specific texture, and also a specific setting! Perfect for creamy smooth smoothie guaranteed every morning!

Oster ® Kitchen has expanded its legacy in blenders with the Oster Pro Blender with Texture Select Settings. This new blender gives you more control in the kitchen by allowing you to choose the texture of your smoothies, sauces, salsas, soups and more! I love changing the texture setting and using this in place of a food processor.

The Blend-N-Go Cup feature on the Oster Pro Blender with Texture Select Settings, is perfect for when I make my husband’s smoothie before he goes off to work and the kids aren’t up for their breakfast smoothie yet. I can make it just for him in his Blend-N-Go Cup and just place the to-go lid on and it’s ready for him to take out the door!

The Blend-N-Go Cup is also perfect when we’re all craving different smoothie ingredients, and I can make single servings for whoever wants something different. Or my personal favorite use, to make sauces, dressings, or salsa in smaller and easier batches.

Now onto the recipe that I hope you will try for your breakfast or any time of day, you can customize with your preferred fresh fruit/frozen fruit or added superfood supplements.

Green Goodness Smoothie


1 ½ cups Almond Milk (or nut milk of choice)

½ cup Full-Fat Coconut Milk (place in fridge over night for thicker consistency)

1 cup Green Grapes

1 ½-2 cups Powergreens mix (Baby Spinach, Baby Kale, Swiss Chard)

3 stalks Celery

½ Lemon (juiced)

½ Lime (juiced)

3 sprigs Mint

1 ½ cups Frozen Fruit (I used a mix of Peaches, Mango, Pineapple, & Strawberries)

1 Banana

2 tablespoons Chia Seeds

1 tablespoon Spirulina


1. Place all ingredients in blenders in order of: liquids first, then greens, fresh fruit, frozen fruit, and finally seeds and powers.

2. Blend together on “Smoothie” setting of Oster Pro Blender with Texture Select Settings.

3. Enjoy the Green Goodness and nutritional benefits. Cheers to health!

This delicious smoothie recipe has been sponsored by my new favorite kitchen appliance: Oster® and their new Oster Pro Blender with Texture Select Settings, which can be found at on sale now from 11/22-11/29 for $74.99!

What’s your favorite type of smoothie? Share with us in the comments below!

Love and Health,

The Vegan Momma

The Best Ever Pancakes!

Happy Fall Y’all! The weather is cooling (or at least we are willing it to!), sweater weather, boots, and the smell of crisp leaves are in the air! The only thing missing is the best ever pancakes that you HAVE to enjoy all season long (and after)! PUMPKIN SPICE PANCAKES!!! You are going to be just as obsessed as we are, our kiddos beg for these on the weekend mornings, and we’re more than happy to whip these up while playing Jake Johnson “Banana Pancakes” on repeat (cue dancing and pancakes flipping)!

I’m drooling just thinking of these amazing pancakes! Okay without further ado, onto the RECIPE!



2 Cups Unbleached All-Purpose Flour OR Bob’s Red Mill: 1:1 Gluten Free Flour OR Preferred GF 1:1 brand

2 tsp Baking Powder (Aluminum Free!)

1 tsp Baking Soda

1 tsp Cinnamon

1-2 tsp Pumpkin Pie Spice

1/4 tsp Himalayan Pink Salt

1 Cup Organic Pumpkin (canned or fresh purred–add extra depending on consistency)

3 tbsp Maple Syrup (plus extra for serving, while pancakes are cooling warm it on the side!)

1-2 tbsp Coconut Sugar (depending on desired sweetness)

2 tsp Pure Vanilla Extract

1 1/2 Cups Unsweetened Almond Milk/ preferred non-dairy milk)

1 tbsp Avocado Oil (or preferred cooking oil)

Dairy-free butter for serving

Pomegranete Seeds for topping or preferred fruit or nuts (optional)


  1. Sift all dry ingredients
  2. Mix all wet ingredients
  3. Mix together dry with wet ingredients—I like to use a blender or can handmix well
  4. Use 1/4 cup to dollop onto greased hot skillet (medium heat)
  5. Flip once starting to bubble
  6. Set aside on plate and make more until batter is gone
  7. Warm Maple Syrup
  8. Top Pancakes with fresh fruit or nuts (optional)
  9. Serve pancakes with butter, drizzled maple syrup!
  10. Enjoy the taste of Fall Y’all!

What’s your favorite thing about the Fall Season?!

I hope you enjoy this season with all the yummy food, apple picking, pumpkin patches, in awe of the leaves changing colors, Thanksgiving dinners, and all the pumpkin spice EVERYTHING!

Love & Veggies,

The Vegan Momma

Pink Dragon Smoothie

Looking for a vibrant, fun, and tasty summer smoothie recipe that the whole family will love? Try out The Vegan Momma’s Pink Dragonfruit Smoothie recipe! As always, it’s 100% vegan, organic, and non-gmo!

1 cup frozen or fresh “pink flesh” dragonfruit (pitaya) fruit

1/2 cup frozen or fresh mango

1/2 cup frozen or fresh raspberries 

Add ice if not using enough frozen fruit 

2 cups almond milk or coconut milk 

1-2 bananas

Blend til smooth, add more milk or water if needed, enjoy!

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The Vegan Momma

Watermelon Tofu Feta Summer Salad

Who doesn’t love a refreshing, full of flavor, easy summer salad! When I think summer, I think hot days, flip-flops, pool parties, and hydrating watermelon being front and center. I partnered with Alessi Foods to try out their absolutely delicious authentic high quality Italian ingredients that are perfect for salads & vegan recipes! The whole vegan momma family loved this vegan Watermelon Salad with Tofu Summer Feta Salad, it’s definitely going to be a summer staple over here!

Alessi’s White Balsamic infused with Raspberry is a game changer, and I’m adding all their balsamic reductions to everything I possible can! On to the delicious salad, can’t wait for you to try it!


1. Half the watermelon, either melon ball or slice the watermelon. You can keep the watermelon bowl part to serve the salad in.

2. Crumble Tofu into a bowl and mix in olive oil, balsamic vinegar, and Himalayan salt. Set aside.

3. Assemble the salad into salad serving bowl: lay down the bed of arugula, avocado, cucumber, raspberries, strawberries, tofu feta. Place watermelon, and then drizzle both balsamic reductions, and raspberry blush white vinegar. Top with mint and pine nuts, toss the salad & serve!

This is very delicious paired with Alessi Thin Breadsticks and Alessi Sputini Italian Crackers with Rosemary! Buon Appetito!

Use my promo code VEGANMOMMA for 15% off your Alessi Foods order (online orders over $20 ship free)!

What’s a summer dish that you always crave when the weather starts heating up? Let me know in the comments below! I hope you enjoy my delicious fresh take on a watermelon salad!

Love & Veggies,

The Vegan Momma