Copycat Juice Generation Peanut Butter Split Smoothie

Copycat Juice Generation Peanut Butter Split Smoothie #vegan #healthy // 24carrotlife.com

Hello from the Riviera Maya! As of yesterday, I’m on a week and half long vacay with my boyfriend. We are in Puerto Morelos just for two and half days and then headed to Playa del Carmen and Tulum, with lots of little day trips to ruins and other towns in between. We have been planning this trip since before Christmas time so I am so excited to be here and explore with Daniel. You can follow along on Instagram to see what we’re up to. We spent a lot of today making fun of other people for being so sunburned and when we returned to our hotel room at the end of the day…yup, we were both burned. Hopefully it’s nothing a lot of lotion, water and some sleep can’t fix, but the sun is no joke here.

Now, onto food, my favorite topic. Whenever I visit New York City I take full advantage of all the restaurants and food there and pretty much gorge myself. Last February I took a trip to NYC for a joint birthday weekend with one of my best friends, Kelly. We hit up tons of bakeries, coffee shops, a falafel joint, a place that sells oatmeal with all the toppings you could imagine, the Union Square Market, and Juice Generation (like three times). At the time, Kelly was living right next to Juice Generation, so it was very easy to stop in for a morning smoothie or afternoon snack.

Kelly recommended the Peanut Butter Split smoothie to me and I, of course, trust her judgement completely when it comes to food (as well as other life matters). And, boy, was she right. That smoothie is super thick and creamy, and bursting with peanut butter flavor. I’ve basically been dreaming about it since that trip to New York.

Copycat Juice Generation Peanut Butter Split Smoothie #vegan #healthy // 24carrotlife.com

I’m kind of a smoothie addict (as witnessed here, here, and here) and have one almost every day (even while here on vacation; today it was banana-strawberry). So, naturally, after thinking about the Juice GenerationPeanut Butter Split Smoothie for an entire year, I set out to recreate it the other week and it was surprisingly easy. I wanted a really strong peanut butter flavor without all the calories and fat from peanut butter, so I used one tablespoon of natural peanut butter and two tablespoons of peanut flour. Success! Peanut flour is a great way to get that peanut butter flavor while keeping things lighter. I’ve read that PB2 (a very popular peanut flour brand) has additives, whereas brands like Protein Plus only has peanuts listed in the ingredients. This is the brand I use and really like, if you’re in the market for some peanut flour. In addition to the peanut butter, I froze light coconut milk in an ice cube tray the night before to use in my smoothie. The coconut milk keeps the smoothie super creamy and it’s really a must for this smoothie.

Copycat Juice Generation Peanut Butter Split Smoothie #vegan #healthy // 24carrotlife.com

Have you tried peanut flour before? And have you ever visited Juice Generation in NYC? 

Copycat Juice Generation Peanut Butter Split Smoothie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Smoothie
Cuisine: Vegan, Gluten Free
Serves: 1
Ingredients
  • 5 light coconut milk ice cubes (or regular ice cubes and use coconut milk instead of regular milk below)
  • 2 tablespoons peanut flour
  • 1 tablespoon natural peanut butter
  • ½ frozen banana
  • ¾ cup milk
Instructions
  1. Add all ingredients to a blender and blend on high until completely smooth.

 

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Spring Citrus Salad with Honey Mint Vinaigrette (Fiesta Fridays)

Spring Citrus Salad with Honey Mint Vinaigrette // 24 Carrot Life #vegan #raw #healthy

If you’ve been following the blog for a couple months, then you’ll remember that I started a feature in January called Fiesta Fridays to highlight some of my favorite Mexican recipes made healthier. Even though I haven’t explicitly mentioned Fiesta Fridays for a couple of weeks, I’ve been sticking with the plan (with the exception of one or two weeks). This week, I’m featuring a recipe that isn’t so much classic Mexican as it is inspired by Mexican flavors, fruits, and vegetables.

Last week I told you about all the juice stands and shops here in Mexico, but just as prevalent are small carts on every street corner with  freshly cut fruits and veggies. Mango, grapefruit, jicama, papaya, watermelon, you name it and it’s ready to snack on with some lime and chili powder. I usually buy my own fruits and veggies and cut them myself, but sometimes I just need a little snack and for 20 pesos (less than 2 dollars) I’m willing to pay for the convenience of already cut fruit.

Spring Citrus Salad with Honey Mint Vinaigrette // 24 Carrot Life #vegan #raw #healthy

This salad is so refreshing and doesn’t have any fancy ingredients. You can make the dressing a day or two before, prep your fruit and jicama in advance, and all your left with is the avocado. Look for an avocado that is just beginning to ripen, so you can peel it and then slice it. Slathered in a vinaigrette made from orange and grapefruit juice, white wine vinegar, a little olive oil, honey, fresh mint, and some salt and pepper, this salad is the perfect way to usher in spring, if it hasn’t already arrived where you live.

Spring Citrus Salad with Honey Mint Vinaigrette // 24 Carrot Life #vegan #raw #healthy

Spring Citrus Salad with Honey Mint Vinaigrette (Fiesta Fridays)
 
Prep time
Total time
 
Author:
Recipe type: Salad, Appetizer, Side Dish
Cuisine: Mexican, Gluten Free, Vegan, Raw
Serves: 2 as side salad or 1 as main dish
Ingredients
Salad
  • 1 large orange
  • 1 large grapefruit
  • 1 avocado, cored and sliced
  • ½ small jicama, skin removed and sliced into thin sticks or squares
Honey Mint Vinaigrette
  • ¼ cup orange juice (from orange slices)
  • ¼ cup grapefruit juice (from grapefruit slices)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ½ tablespoon honey
  • 2 tablespoons chopped fresh mint
  • salt and pepper, to taste
Instructions
  1. Using a sharp knife, cut off both ends of the orange and grapefruit and slice the rind off. Slice along the membrane of each orange and grapefruit slice to remove without any skin. Set aside.
  2. With any remaining orange and grapefruit slices or pulp, squeeze out juice for vinaigrette.
  3. Add the rest of the ingredients for the vinaigrette to a jar and whisk together or close the jar and shake to incorporate.
  4. Arrange orange and grapefruit slices, jicama, and avocado on a platter and pour vinaigrette over everything.
  5. Serve immediately and store any remaining vinaigrette in a closed container in the fridge for up to a week.
Notes
Dressing can be made up to two days ahead and stored in an airtight container in the fridge.

Fruit and jicama can also be cut in advance (best if same day) and assembled with freshly cut avocado and dressing before being served.

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Vegan Banana Bread Ice Cream

Banana Bread Ice Cream // 24 Carrot Life #vegan #healthy

I always have bananas in my kitchen. It’s a must. I try to buy them on a regular basis so that I have ripe ones I can use in oatmeal or as a snack, and extra ripe ones that I can freeze for smoothies. Basically, there are bananas all over the place at all times!

When I go to the market here in Oaxaca I have to ask for my bananas from behind the counter. This is usually how the scene goes:

“Can I have some bananas please?” -Me
“Sure, how many?” -Market Man
“Umm, that bunch there looks good.” -Me
“Ok, how many, four or five?” -Market Man
“Ugh, no, the whole bunch.” -Me
(Followed by a confused look from the Market Man because there’s at least ten bananas in the bunch.)

I really want the whole bunch, Market Man!

And I never run out of things to make with bananas- banana bread (obvi), smoothies (duh), whipped banana oatmeal (so creamy!), and my latest… banana ice cream.

Banana Bread Ice Cream // 24 Carrot Life #vegan #healthy

I’ve made banana soft serve lots of times. For banana soft serve you throw some frozen banana chunks in a food processor with a touch of milk and whatever mix-ins you want and you’re good to go. You don’t need to freeze the mixture again like with this ice cream. But I was ready for a change from my usual soft serve.

I wanted something with a consistency closer to ice cream, but I didn’t want it to be icy which bananas have a tendency to do when frozen. My trick? A tablespoon of rum! The rum keeps everything from freezing completely so you still have a scoopable ice cream texture, and you really can’t taste it. With a touch of brown sugar, lots of cinnamon, and some chopped toasted pecans this ice cream totally reminds me of banana bread. Now I want to make rum banana bread!

I topped my ice cream with some homemade pecan butter that was just made of roasted pecans, cinnamon and a touch of sea salt. I think pecan butter is in the running for one of my favorite nut butters. It’s so creamy and seriously addicting. Have you tried it yet?

This Banana Bread Ice Cream was gone in less than a week, and with good reason! I think it’s time to make some more with all the bananas lying around my apartment.

Banana Bread Ice Cream // 24 Carrot Life #vegan #healthy

What’s a food that you always, always have in your kitchen?

Vegan Banana Bread Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 6
Ingredients
  • 7 large ripe bananas, peeled, chopped and frozen overnight
  • 1 tablespoon rum
  • ½ tablespoon brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt
  • ½ cup chopped roasted pecans
  • Toppings: pecan butter (optional)
Instructions
  1. Let bananas thaw for about 5 minutes and then add to a food processor and blend until completely smooth, stopping to scrape down the sides a few times if necessary
  2. Add rum, brown sugar, vanilla extract, cinnamon and salt and blend to incorporate.
  3. Spoon mixture into a container and stir chopped pecans into the mixture.
  4. Freeze overnight, or until completely frozen.
  5. Let thaw slightly before serving and top with pecan butter.
Nutrition Information
Serving size: ⅙th of the recipe Calories: 200 Fat: 7 g Carbohydrates: 34.9 g Sugar: 19.2 g Fiber: 4.6 g Protein: 2.3 g

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