This post is sponsored by Kroger. All opinions remain my own.

Still get the chewy oatmeal chocolate chip cookie you love with whole wheat flour, less sugar, and also vegan to check all the boxes.

I may not have children but I do work in the world of academic science and definitely still feel the effects of Back to School – especially this past weekend which was move-in day for undergraduates. But I do enjoy all the great lunch ideas, healthier snacks, and weeknight dinner recipes that pop up around this time of year because I also need all of those things as just a household of two. And I like to cook for others as well, which may require taking dietary restrictions into account.

If you have kids, do any of them have dietary restrictions/allergies? Even though I do not, several people in my life have dairy restrictions, celiac, or voluntary eating styles (such as ketogenic or vegetarian) so I have some practice finding the right ingredients when cooking for said individuals. Thankfully, my Kroger right around the corner is a one-stop-shop for high quality ingredients to achieve wellness for every eating style, including innovative meal solutions with recipes, and helpful Kroger associates if you have any questions (such as I did when trying to identify the right vegan ingredients for this recipe).

I decided to make my oatmeal cookies both vegan and a bit healthier than the original in order to accommodate many people: those who cannot eat dairy/eggs, the vegans, and those who want a cookie they can feel good about feeding to their kids (or eating themselves). So I swapped the eggs for flaxseed eggs, shortening and coconut oil instead of butter, soy yogurt in place of some of the oil, used less sugar, half whole wheat flour, vegan chocolate chips, and nuts (optional if you have a nut allergy to consider). Despite the many variables, these cookies still came out chewy, just the way an oatmeal cook should be.

When addressing the vegan chocolate, I first didn’t realize that even semisweet or dark chocolate could have trace amounts of milk fat which to the more sensitive could be an issue. But Kroger actually carries allergy friendly semi-sweet vegan chocolate chips stocked right next to all the others in the baking aisle so there was no need to hunt down the specialty food section. I also picked up some vegan coconut oil located right next to all the other cooking oils. As much as I enjoy grocery shopping, I prefer to not wander around trying to find such specialty items in a different location.

One year ago: Easy Cheesy Corn Dip

Two years ago: Coconut, Mango & White Chocolate Chip Cookie Cake

Three years ago: Weekly Meal Plan #26

Four years ago: Spiralized Apple Fritters

Five years ago: Skirt Steak with Kale Chimichurri Sauce

Six years ago: Eggplant Manicotti with Creamy Pesto Filling

HEALTHIER VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1/2 cup vegan butter flavored shortening

1/4 cup coconut oil

1/4 cup nonfat plain vegan yogurt

1-1/4 cup light brown sugar, packed

2 Tbsp ground flaxseed mixed with 6 Tbsp warm water

2 tsp vanilla extract

3/4 cup flour

1 cup white whole wheat flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1-1/2 cup Kroger Simple Truth Organic Vegan Chocolate Chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. In a large bowl beat coconut oil, shortening, yogurt, brown sugar, granulated sugar, flax mixture, and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
3. Fold in rolled oats, chocolate chips, and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silicone-lined onto prepared cookie sheets and press down slightly into round disks (the cookies do not spread well on their own).
4. Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from my Healthier Oatmeal Raisin Cookies with tips from The Baking Fairy.

Making your own smoothies is easy peasy and uses a mixture of items already in your kitchen. The only question is, what flavor will you make?

I’ve posted several different kinds of smoothies over the years but I tend to stick to a general equation so I’ve decided to share it with you today, hoping that it will get your creative juices flowing to come up with your own flavor combos. I like recipes like this that are more of a guideline than a recipe. That way I can customize based upon what I have in stock in my fridge and pantry and since I always have some combination of these things, it works out pretty darn well.

Lately I’ve been digging blending half a banana with a blood orange, some strawberries, coconut Greek yogurt, regular milk or light coconut milk or coconut water, a little bit of flax seed, and sometimes a handful of spinach. That sneaky little bit of green is nearly undetectable beyond the occasional green fleck, but if the color doesn’t offend, feel free to put two big handfuls in there. I kind of enjoy the toxic green color. Looks like a Hulk smoothie if you ask me (look at my green monster smoothie for proof).

So what flavor combinations are you going to try? If you like planning ahead, you could also assemble individual freezer packs with the fruit blends that you prefer already mixed up. Jessica at How Sweet It Is recently a How To on making your own smoothie packs.

One year ago: Giant Peanut Butter Toffee Cookies

Four years ago: Garlic Bread Pizza Crust

Five years ago: Tomato-Pesto Pizza with Basil and Goat Cheese Stuffed Crust

BUILD YOUR OWN SMOOTHIE

Serves 1

Ingredients:

1/2 frozen banana

1/2-1 cup fresh or frozen fruit

1/2 cup yogurt, plain or flavored

1/4 cup favorite milk/juice/flavored water

1 tsp flax/chia/hemp/oats or 1 Tbsp nut butter, if desired

Handful of favorite greens, if desired (spinach, kale, etc)

Directions:

1. Combine all ingredients in a blender and blend until smooth.

Source: Adapted from every smoothie I’ve ever made.

I love homemade popsicles because you use pretty much use the same ingredients as when making a smoothie. And I definitely love a good smoothie. As a result, when determining the flavor of popsicle to make for the holiday weekend I could not decide on just one. So to go along with the POM-berry flavor, I mixed up this tropical fruit frozen treat!

I didn’t get the best photo. My impatience in wanting to eat it prevented me from making sure I had a good photo first. And it was worth it.

Ingredients:

1/3 cup fresh or frozen mango chunks

1/3 cup fresh of frozen pineapple chunks

1/3 cup fresh or frozen sliced strawberries

1/3 cup plain yogurt

1/3 cup 100% pineapple juice

2 tsp agave nectar

Directions:

1. Process all ingredients in a blender until smooth. Pour into molds* and add top/stick. Freeze for 4 hours or overnight.
2. Remove by dipping the mold in warm water briefly to ease out the ice pops.

*I used a Back to Basics Lickety Sip Ice Pop Maker. Makes four.

Source: The Spiffy Cookie original

Yesterday was day 2 at the pool (the mojito fruit dip was a huge hit Saturday, btw), but at a different friend’s house. Different venue means different treats! The menu was pretty stacked, but who can deny a popsicle (I’m sorry “ice pop”) on a hot day by the pool? I actually considered making mojito flavored ones to create a theme for the weekend, but the actual drink was already being served. So I went with fresh berries, yogurt and some POM Wonderful 100% Pomegranate Juice instead. Great combination!

I also made a tropical fruit version of popsicles.

Ingredients:

1/2 cup fresh or frozen blueberries

1/2 cup fresh or frozen blackberries

1/3 cup plain yogurt

1/3 cup POM Wonderful 100% Pomegranate Juice

2 tsp agave nectar (can substitute with honey)

Directions:

1. Process all ingredients in a blender until smooth. Pour into molds* and add top/stick. Freeze for 4 hours or overnight.
2. Remove by dipping the mold in warm water briefly to ease out the ice pops.

*I used a Back to Basics Lickety Sip Ice Pop Maker. Makes four.

Source: The Spiffy Cookie original

I even served it in my childhood-favorite glass (notice how beaten up well loved it is?). It only held half of the smoothie, but there’s nothing wrong with refills O:-).

Ingredients:

1 cup frozen blueberries (I used fresh, frozen overnight)

1/2 banana

1/4 cup low-fat plain yogurt

1 Tbsp honey

3/4 cup POM Wonderful 100% Pomegranate Juice

Directions:

1. Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
2. Enjoy!!

Source: The Spiffy Cookie original

Have cake for breakfast with this easy and protein filled cake batter smoothie – topped with sprinkles of course!

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Are you ready for more Funfetti breakfast creations? I never tire of it, as made evident by my cake batter cinnamon rolls, cake batter pancakes, and funfetti doughnuts. How can you beat having an excuse to eat it first thing in the morning?

I actually drank most of it during the first taste test before letting it’s photo be taken. I had to stop myself from gulping it all down in order to take the original photo seen at the end of this post with only enough left to fill a small glass. That just means you really need to make this!

I recently revisited this delicacy and thoroughly enjoyed it just as much as the first time while hanging out on my front porch on a beautiful summer morning – before it got scorching hot. It’s not my birthday but who says you can’t have cake for breakfast on a regular day?

FUNFETTI CAKE BATTER SMOOTHIE

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 banana
• 1/4 cup low-fat vanilla yogurt
• 1/4 cup dry Funfetti cake mix (plain dry cake mix would work as well) (heat treated*)
• 1/2 scoop vanilla protein powder (optional)
• 3/4 cup milk
• Sprinkles, for garnish

Directions

1. Place ingredients (except sprinkles), in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
2. Top with sprinkles and enjoy!!

Notes

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds.

Source: The Spiffy Cookie original

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 8/25/22, photo above is the original.

Wake up to a bright sunny day in smoothie form with orange, strawberry, and banana.

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Who else increases their smoothie intake during the warm summer months? Heck I enjoy them year round because I always keep a stock pile of frozen fruit on hand.

I just love smoothies so much! For this one, I actually used mostly fresh fruit (except the banana) and I didn’t bother to de-membrane the orange, a) because it’s more of a pain than it was worth this morning, and b) I didn’t mind it being a bit pulpy. The recipe is pretty much the same as others I have posted I just changed up the fruit a bit.

That’s part of the reason why smoothies are such a great breakfast option (or sometimes dinner when I’m lazy) – they are easily DIY. Just add whatever fruit you have on hand (but I strongly recommend always having a stock pile of frozen bananas), some liquid (milk, nondairy milk, water), and extra protein (yogurt, protein powder, or both).

Speaking of protein powder, not that I am vegan, but I finally found a vegan protein powder that isn’t horribly grainy! It also checks off other boxes including flavor and price. Check out Nuzest for yourself and use THESPIFFYCOOKIE to receive 15% off your order (excludes gift bundles and gift cards).

Post updated 7/16/20, photo above is the original.

ORANGE STRAWBERRY BANANA SMOOTHIE

Print

Yield: 1 serving

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium orange, peeled
• 4 medium strawberries, hulled (fresh or frozen)
• 1/2 frozen banana
• 1/4 cup low-fat vanilla yogurt
• 1/2 scoop vanilla flavored protein powder (optional)
• 3/4 cup milk or non-dairy milk

Directions

1. Place ingredients into a blender. Cover and pulse until well combined.
2. Pour into a glass and enjoy!!

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Who says smoothies can’t taste good while also being good for you? Heck this black cherry vanilla almond smoothie almost taste like dessert but it packed with protein.

This content contains affiliate links. As an Amazon Associate and Nuzest Affiliate I earn from qualifying purchases.

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This post may be from 2011, but it is still one of my favorite smoothies to make. The black cherries are perfectly sweet and the almond matches up so well. Sometimes I pump up the almond a bit and use almond milk instead of regular milk.

It almost tastes like dessert! And I am not opposed to starting my day with a big glass of this. But these days I almost always add a boost of protein.

While there is protein in the milk and yogurt, I add more with the addition of my favorite vegan vanilla protein powder. As an added bonus I get more vanilla flavor too!

I have tried so many different single packets of protein powders, buying every single one I came across, trying to find one that has the nutrients I am looking for that still tastes good and isn’t grainy – and I finally found one by Nuzest! And to spread the love I am giving you 15% your order with my code THESPIFFYCOOKIE. 

But if you are skeptical and want to try a sample before committing to an order (which I totally understand, as I’ve clearly been there), you can get a single packet of the vanilla protein powder for $1.99 and free shipping by clicking HERE.

The picture below is from when I first share this post. I loved these crazy straws growing up. Although not the widest to allow for smoothie passage, it’s still fun to look at, but I do not recommend them for this occasion. 

Post updated 8/23/20, photo above is the original.

BLACK CHERRY VANILLA ALMOND SMOOTHIE

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Yield: 1 serving

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup frozen pitted black cherries
• 1/2 frozen banana
• 1/4 cup low-fat vanilla Greek yogurt
• 1/2 scoop vanilla protein powder, optional
• 1 Tbsp sliced almonds
• 3/4 cup milk or almond milk

Directions

1. Place ingredients into a blender (or single cup adapter). Cover and pulse until well combined.
2. Pour into a glass and enjoy!!

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Start your day with a medley of berries in your smoothie! Add you favorite protein powder for added benefits.

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This content contains affiliate links but all thoughts and opinions are my own.

Single serving sized rocket blender sets are so versatile. Sauces, dressings, breading, and purées are only the beginning. One of my favorite features is the instant gratification smoothie.

Just add whatever ingredients you want and you have yourself a delicious breakfast (or anytime) smoothie. You can even drink right out of the blending cup, and carry it on the go with a lid. But, sometimes I am fancy and pour my smoothie into a glass, complete with bendy straw.

Fast forward 10 years from when I first posted this recipe and I may no longer have my rocket blender, but you better believe I got the smoothie blender attachment for my upgraded Vitamix blender!

I love that you can really throw whatever combination of fruit into a smoothie and it nearly always taste good. But two things I rarely skip out on are 1/2 of a frozen banana and a scoop of protein powder.

This version uses a frozen mixed blend of berries, banana, yogurt, protein powder, and milk. But I often use water, especially when I am adding protein powder because I find I don’t need the flavor or creaminess of the milk when that is present.

I have tried a lot of protein powders over the years, but the one that won me over with it’s flavor, texture, and reasonable pricing is Nuzest, which also happens to be vegan! If you want to try it, you can use THESPIFFYCOOKIE to receive 15% off your order (excludes gift bundles and gift cards).

Post updated 6/10/20, photo above is the original.

BERRY MEDLEY SMOOTHIE

Print

Yield: 1 serving

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup frozen mixed berries (I use a blueberry/blackberry/raspberry combo)
• 1/2 frozen banana
• 1/4 cup low-fat vanilla yogurt
• 1/2 scoop vanilla flavored protein powder (optional)
• 3/4 cup milk (or dairy-free or water)

Directions

1. Place ingredients into a blender. Cover and pulse until well combined.
2. Pour into a glass and enjoy!!

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE