I accidentally bought crunchy (ew) peanut butter and opened it before realizing it. Bummer, right? Wrong. Crunchy peanut butter is great for smoothies- it adds the perfect amount of texture. Here’s my recipe (ok I may have stolen it from my sister) to a quick and easy PB protein smoothie that’s perfect for when you’re running late to class. Or when you’re too lazy to make dinner.
- 2 tablespoons of crunchy peanut butter (or creamy if you didn’t mess up like I did)
- 2 teaspoons of vanilla flavored protein powder
- 1 banana
- soy milk
- 1 cup of crushed ice
- honey or agave
- chia seeds
Add all the ingredients to a blender. I usually eyeball the soy milk so that’s all on you. Sprinkle some chia seeds and add a dash of cinnamon. I usually add about eight to ten blueberries and drizzle a small amount of honey (or agave) on top to sweeten. Blend that sh*t together and pour it in your cup of choice. Voila! A lazy girl’s dinner (don’t worry guys, we won’t tell anyone you’re skipping out on a #gainz meal) that’s packed with protein, omega-3, and deliciousness. I made this for dinner, but this is also a great option for breakfast on the go!
If you follow me on any social media, you know I’m a fanatic for avocado toast. It’s a delicious, superfood breakfast that gives you energy for the whole morning. I’m sharing my recipe because everyone keeps harassing me on Instagram and Snapchat. It’s quick, easy, and fun to make!
- 1/2 Hass avocado
- 1/4 lime
- Pico de gallo
- 1 brown egg
- 1 slice of whole wheat bread
- Chia seeds
- Hot sauce (optional)
- Olive oil
- Salt and pepper
Cut your avocado in half and pick the half you’ll be indulging in. You can store the other half in a Ziploc bag in your fridge for up to one day. Cut your lime. In a small bowl, place the cut pieces of avocado (tip: peel the skin off the avocado to keep the nutrients; don’t scoop it out) and season with salt and pepper to taste. Drizzle a small amount of olive oil and squeeze the lime. Mash and mix until it starts to look like guac. Add about a teaspoon of your pico de gallo. Continue guacing.
Grease a small pan with some olive oil and wait for it to warm up on medium heat. Crack your brown egg and season it with some salt and pepper. Cook to your preference. I always go for over-easy, but I know some people get weird with yolk. Toast your bread to desired toasty-ness. I use different varieties of Dave’s Killer Bread because it’s packed with nutrients and protein.
At this point, you kind of start to feel like a contestant on Master Chef because everything starts moving so quickly. Get your toasted bread out of the toaster and top it with your smashed avocado. Sprinkle a dash of chia seeds over it. Hopefully your egg hasn’t burned at this point. Use your spatula skills to finally top your beautiful toast creation with your egg. If you’re wild, drizzle on some hot sauce for a fun kick.
And there you have it! Nicki’s Signature Avocado Toast. Try it out and let me know how it comes out. If you post on Instagram, use the hashtags #justnickithings and #eatwithme.