Peach Crumble Shake with Chia - The First Mess (vegan)
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, but the basic formula is always there. Oats in breakfast-y shakes is something I’ve been doing for a while. It brings the thickness to a 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!

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. Hope you’re all enjoying these winding-down weeks of summer. Here’s a few links and things that caught my eye :)

Speaking of oat shakes, 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.

Bummed that I saw this long after finals season, but do I love that Doris Burke.

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 love those reminders that food can be simply good in a minimal way and I also detest the quickness to judge on social media. (I made a version right after I saw this)

I’m not an avid consumer 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.

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