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Day 1 // A favorite motto of mine is Dessert First! What a great way to ring in the new year with a Strawberry Shortcake Smoothie for breakfast. It’s a wholesome update on a favorite summer treat that makes for a slightly decadent on-the-go breakfast or a sweet afternoon snack.
I made a few alterations to the recipe based on preference and what I have available. I used coconut oil (instead of cashews), vanilla soy milk (instead of almond milk) and honey (instead of maple syrup). The smoothie will be very thick (spoon-able, even!). I added an extra half-cup of ice and thinned it out with more almond/soy milk. I added more honey and soy milk accordingly to texture and taste.
Strawberry Shortcake Smoothie
Makes 2 large smoothies or 3 smaller ones
1 ½ cups frozen strawberries OR 1 cup fresh strawberries 1 cup ice
1 cup rolled oats
1 cup cashews (I used coconut oil)
1 cup almond milk (I used vanilla soy milk)
1 tablespoon maple syrup (I used honey)
1 teaspoon vanilla extract
1 teaspoon cinnamon (I use 3/4 tsp since 1 tsp is too strong)
Directions: Add ingredients to blender. Blend until fully combined.
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