Peach Crumble Shake with Chia - The First Mess (vegan)pin it!
Once August is here, I make versions of this peach crumble shake pretty much every day. Sometimes I’ll use a handful of berries in the mix, some greens, or I’ll nix the protein powder or something, but the basic formula is there. Oats in breakfast-y shakes is something I’ve been doing for a while. It loans a thickness to the shake/smoothie that tends to lessen the need for banana or another texture-enhancing fruit. Sometimes you’re just not in the mood for the taste of banana, ya know? 

We are heading out for a little overnight trip at Mark’s friends’ place this weekend. I’m tasked with making a side/sides for dinner and thankfully, Kristin Donnelly’s Modern Potluck came in the mail this week. You’ll be hearing more about this one from me, but let me just say that for now, the timing could not have been better. So much inspiration for all the summer goodies that are popping up. Hope you’re all enjoying these winding-down weeks of summer. Here’s a few links and things that caught my eye :)

Speaking of oatshakes, Ashlae’s version here looks pretty fine. Also, I made her no-bake cookies a little while ago, and they were gone in a day. Hot tip: make those.

Self-made women. YUS YUS. My favourite part: “It’s definitely important to step away from work and actually have human interaction…” (Fully aware that this is sponsored content BTW)

Bummed that I saw this waaaaay past finals season, but do I love that Doris Burke.

“It’s a giant cinnamon roll the size of your face. We’re willing to make fun of ourselves… Why not laugh?” One of my favourite Louis CK bits + the Cinnabon CEO’s awesome reaction.

On figs, those “enclosed flowers that bloom modestly inward.”

New podcast alert! Plant Gourmet is all about higher level vegan/plant-based food and the incredible people behind it. Cannot wait to listen to the Beyond Sushi episode.

Would you give up coffee and alcohol for a year if it meant less stress, more sleep, and more money? I honestly think I could go without booze entirely, but coffee is something I might enjoy too much to give up. And I only started drinking it in my late 20’s!

I only have one question/concern with this simple tomato tartine recipe offered up on a blog to much social media backlash: why isn’t it in my face right this second? I kind of love those reminders of food that is simply good in a minimal way and can’t for the life of me understand the harsh-criticism-as-second-nature thing. (Proof!: I made a version right after I saw this)

I’m not an avid frequenter of Starbucks, but I probably stop in out of convenience/craving once a week. When they launched the use of coconut milk last year, I was really excited. Then I tried it. So sweet and weird tasting, right? Am I alone in thinking this? Due to popular demand, the brand is testing out almond milk this fall. Crossing my fingers that they get this one right!

Some of this relates to my comments on Instagram Stories/Snapchat in my last post: on silencing your inner critic.

Can you really shrink your pores? And also a crucial reminder that oil + skin = good!


Print the recipe here!
NOTES: I used my cashew pecan milk for the non-dairy milk here. SO good! But any milk will due. The lemon juice seems weird, but is necessary to lift up some of the oat-y, sweet flavours here. If you have orange juice around, a splash of that might work too. I don’t want to sound too precious, but slicing and freezing ripe summer peaches is pretty crucial to the success of this one. The bagged frozen peaches in the freezer aisle have way less flavour (to me, anyway).

2 ripe peaches, pitted, sliced + frozen
¼ cup rolled oats
1 pitted Medjool date
1 tablespoon chia seeds
big squeeze of fresh lemon juice
½ teaspoon vanilla extract OR powder
¾ teaspoon ground cinnamon
1 cup non-dairy milk
½ cup filtered water

vanilla protein powder
spoonful of almond butter
spoonful of coconut butter
ground cardamom (a tiny pinch!)
1/2 teaspoon maca powder

In an upright blender, combine the frozen peaches, oats, date, chia seeds, lemon juice, vanilla, cinnamon, non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

  • Allyson13/08/2016 - 8:41 pm

    I keep getting reminders that I need to up my breakfast game, like this one. This looks beautiful- and I’ve never thought of adding oats to my smoothies.ReplyCancel

  • Sophia @ Little Box Brownie15/08/2016 - 2:46 am

    This looks like my kind of breakfast. AMAZINGReplyCancel

  • Amy | The Whole Food Rainbow16/08/2016 - 7:12 am

    Hey Laura! Thanks for the fab links. And what a wonderful drink!! I need this in my life! :)ReplyCancel

  • Claudia16/08/2016 - 8:26 am

    I go to Starbucks maybe every few weeks but I too was thrilled once they added Coconut milk. I drink only espresso drinks and an iced latte with coconut milk is quite tasty and I consider it a dessert drink because they use original and not unsweetened milk. :)ReplyCancel

  • Maya | Spice + Sprout16/08/2016 - 10:10 pm

    This looks awesome! Totally making it for breakfast tomorrow. Also, the coconut milk at starbucks IS totally weird! Or I guess just sweetened. Love the links as always <3ReplyCancel

  • Cassie18/08/2016 - 4:29 pm

    Genius recipe! Peaches are my favorite fruit in a smoothie!ReplyCancel

  • The Wooden Spoon22/08/2016 - 9:30 am

    I never thought of adding lemon juice to a smoothie before, but I love the idea. I have to try this with a dash of cardamon!ReplyCancel

  • Sophie26/08/2016 - 7:55 am

    I took the liberty of roasting the peaches before freezing to make this shake. TOTALLY MOUTHWATERING.ReplyCancel

    • Laura26/08/2016 - 7:56 am

      Whooooooa! Next level move for real :D

  • Dusty27/08/2016 - 2:57 am

    Great links! I’m loving the Plant Gourmet podcast :)ReplyCancel

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