Good morning smoothie

2 servings (12-16 oz each)


  • 1c unsweetened vanilla almond milk
  • 1c chocolate almond milk
  • 1 banana
  • 1c frozen organic berries
  • 1 scoop chocolate Sun Warrior plant-based protein
  • 1/2c 2% greek yogurt (we use 2% Fage)
  • handful of ice, add more as needed


  1. Add all ingredients to a blender, blend until smooth, and serve.
  2. If the smoothie is too thick, add more almond milk. If it’s too thin, add more ice.

This smoothie is a great place to hide vegetables—add in some spinach or 1/2 avocado and everyone will still love the flavor. Sometimes I also add a dash of agave.

Protein:   15.25 g/serving

Almond milk is a great source of Calcium—1 c of almond milk provides 45% of your daily needs compare to whole milk, which only provides 30%.

Our favorite whole wheat waffles


Servings: 12 servings, 1 waffle each


  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • ¼ cup ground flax seed (optional if you don’t have on hand)
  • ½ tsp sea salt
  • 4 large eggs, lightly beaten
  • cups unsweetened almond milk (or milk)
  • ¼ cup pure maple syrup
  • 2 Tbsp sunflower, vegetable, or avocado oil
  • Nonstick cooking spray


  1. Combine flours, baking powder, flax seed, and salt in a medium bowl and mix well
  2. In a separate bowl, combine eggs, almond milk, maple syrup, and oil and mix well with a whisk
  3. Add flour mixture slowly to egg mixture and mix with whisk until blended
  4. Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray
  5. Cook waffles until golden brown and crisp
  6. Serve with fresh berries and syrup

1 serving = 1 waffle. Freeze leftover waffles. 

The whole family loves these waffles! We also use this recipe for pancakes and cook about 1/4 cup mix per pancake on a hot skillet, adding blueberries while they cook.