Start the Year Strong with a Pineapple Banana Tofu Smoothie

Starting the new year with one smoothie a day is a simple, delicious way to boost your nutrition. What makes it even better?

My kids are now old enough to create their favorite smoothie blends on their own. Even my youngest, just eight years old, is fully on board—and as any parent knows, that’s a big win when it comes to healthy eating.

Smoothies are an excellent source of nutrients, especially first thing in the morning. They’re quick to make, easy to customize, and far more enjoyable than swallowing vitamins.

In our house, we love food in all its forms—indulgent and light—so including a smoothie in our daily routine helps us stay balanced.

If you’re hesitant about adding tofu to your smoothie, let me assure you: you won’t even taste it. Silken tofu adds creaminess and a dose of plant-based protein without altering the flavor. For the best texture, I recommend using organic soft or silken tofu.

My go-to brand is Nasoya USDA Organic Silken Tofu—non-GMO, gluten-free, and perfect for smoothies. With that being said, you can use any brand that you prefer.

Want more smoothie inspiration?

Click here for more healthy smoothie recipes.

Make this pineapple banana tofu smoothie part of your morning—your body will thank you!

Here’s a smoothie combo we’ve been loving lately. It’s tropical, creamy, and packed with protein and vitamins.

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

Blender that I like:

Ninja Fit Compact Personal Blender

Ninja Blenders for the Kitchen

Retro Smoothie Maker Personal Blender with Mason Jar

Yield: 1 Servings

Pineapple Banana Tofu Smoothie

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Make this pineapple banana tofu smoothie part of your morning—your body will thank you!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1/2 cup frozen pineapple chunks, OR FRESH
• 1 banana, fresh or frozen
• 1/3 cup silken tofu
• 1/2 cup coconut milk (or any milk of choice)
• 1 teaspoon honey or maple syrup, optional
• A few ice cubes, optional

Instructions

1. Blend all ingredients until smooth.
2. Pour into a glass and enjoy immediately.

Notes

If you are using frozen fruit, then you do not need additional ice.

You can also add dates to make it sweeter, or stevia.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 28gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 29mgCarbohydrates: 78gFiber: 5gSugar: 59gProtein: 10g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Cheesecake is one of the most delicious desserts and is relatively easy to make. I enjoy making this one using PB2 Powdered ALMOND BUTTER.

I partnered with PB2 Foods to create one more recipe using their products. You can find all the recipes on my site that I have created utilizing their incredible products.

TAP HERE FOR MORE RECIPES WITH PB2 FOODS POWDERED PEANUT BUTTER AND ALMOND BUTTER

I have tested this recipe several times, and my family loved it every single attempt. As for any cheesecake, the rules are straightforward, make sure that the cream cheese is softened and bake at a low temperature.

Furthermore, there are two kinds of ways to make cheesecake, one that makes or bakes this cake with a water bath and one without it.

I made it both ways, and I do like it a bit better created with the water bath. Also, you can wrap a wet towel around the pan and create steam as well, but you can make this cake without it.

The reason a water bath is used is that it prevents the cake from cracking and the texture is a bit different which most like or are used to.

With that being said, I added both ways in the recipe box. For sugar-free, low-carb people, use almond flour with butter or if you would like it healthier, use coconut oil for the crust. That way, it’s low carb, and anyone can enjoy it.

For sugar, use Monkfruit, swerve, or stevia to substitute reg. powdered sugar. If you do not have powdered sugar, just use your blender, and make it yourself.

If you love PB2 Foods Powdered products and do not have powered almond butter, you can use any of their products to create this recipe.

PB2 Powdered Peanut Butter works well too. However, if you are unable to eat PB, then use almond butter because it is tasty and delicious— bake, blend and mix.

Depending on which variety of PB2 you are using, you will find 4 to 6 grams of protein per 13-gram serving. Also, it is easy to replace regular protein powders in your morning smoothie with PB2.

It is kosher, vegan, and gluten-free: Not only do PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences. I hope you give this recipe is go and please do check my partners at their website @ PB2Foods

If you try my Cheesecake with PB2 Powdered Almond Butter, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: 8-10

Cheesecake with PB2 Powdered Almond Butter

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Simple recipe (two ways) Cheesecake with PB2 Powdered Almond Butter

Prep Time 10 minutes

Cook Time 1 hour

Chill Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• 15 large chocolate graham crackers (227g)
• 1 tbsp. PB2 Powdered Almond Butter
• 6 tbsp unsalted butter (84g)
• GARNISH
• Shaved chocolate
• Crushed almonds
• Chocolate chunks

CHEESECAKE FILLING

• 3 large organic eggs
• 3/4 cup powdered sugar
• 3 8-ounce blocks cream cheese, room temperature
• 1 1/4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup PB2 Powdered Almond Butter

CHOCOLATE GANACHE

• 1 cup bittersweet or semisweet chocolate, coarsely chopped, or use chunks.
• 3/4-1 cup heavy cream

Instructions

1. Butter the inside of a 9" springform pan. In a food processor or blender, grind
   chocolate graham crackers into fine crumbs. 
2. Transfer to a medium bowl, add PB2 Powdered Almond Butter and unsalted butter; use fork or fingers to blend mixture until crumbs are evenly moist. Press into the bottom and about a third of the way up the sides of the springform pan. Refrigerate for about 10-15 minutes.

HOW TO MAKE THE CHEESECAKE:

1. Cream eggs and sugar by beating for a few minutes and set aside.
2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat softened cream cheese on medium, scraping down the bowl, as necessary. Mix until completely smooth, approximately 2 to 4 minutes. Add vanilla and beat for 30 seconds. Add PB2 almond butter, heavy cream, and beat on low until completely smooth and streak-free, about 1 minute. Make sure the cheesecake filling is lump-free before adding in the eggs.
3. Combine creamed eggs and sugar with cream cheese mixture and mix until well blended.
4. Pour batter into graham cracker crust, smooth the top and bake.
5. Tap the pan on the counter for 20 to 30 seconds to remove air bubbles. Air-bubbles can contribute to why cheesecakes crack, and we want to prevent that.

Bake it without a water bath:

1. Preheat the oven to 325 degrees and bake it for 55-60 minutes without opening the oven. Do not open range for the first 30-40 minutes.
2. Set cheesecake on the rack and let it come to room temperature. Once completely cool, loosely cover the cheesecake with plastic wrap and refrigerate for 2 hours.

Bake with water bath:

1. Wrap the bottom of the springform pan with a double layer of aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway up sides of springform pan.
2. Bake cheesecake until the top is just starting to brown and slightly crack, about 1 hour and 15 minutes.
3. Turn off the oven, prop the door open and let cheesecake slowly cool in a water bath for 1
   hour.

CHOCOLATE GANACHE: 

1. In a saucepan, add 1 cup of Bittersweet or semisweet chocolate, coarsely chopped or use chocolate chunks/chips and mix with 3/4 cup heavy cream.
2. Turn temperature to medium heat and melt chocolate. Make sure to keep stirring until all the chocolate is melted and the texture is smooth and glossy.
3. Pour ganache over cooled cheesecake and allow it to drip over. Garnish with crushed almonds,
   shaved chocolate, and chocolate chunks if desired.
4. Place it back in the fridge for at least one hour to set, but preferably 2-3 hours.
   

Notes

• If you are on a low carb and sugar-free restrictive diet,
  replace graham crackers with almond flour and use coconut oil instead of
  butter.
• Sugar replacements: Monk fruit, swerve, stevia, or whatever
  you prefer to use as a substitute.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 938Total Fat: 76gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 247mgSodium: 503mgCarbohydrates: 55gFiber: 3gSugar: 39gProtein: 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest