Rachel's Fit Kitchen

plant based + tasty + easy



Mango Spice Smoothie

Take your smoothie to the next level by adding spices! For this one I added turmeric and ginger, which perfectly complimented the mango. Give it a try- I’m sure you’ll love it!


1/2 cup frozen mango pieces
1/2 cup frozen papaya pieces
1 frozen banana
1/2 tsp ground turmeric
1/2 tsp fresh ginger1 cup almond milk
1 medjool date, pitted

1. Place all ingredients into a high powered blender. Blend until smooth and creamy.

Alternatively to achieve this layered look all you have to do is:
1. Place banana and 1/2 cup almond milk  into blender and blend until smooth and creamy. Transfer smoothie to a bowl.

2. Place mango, papaya, turmeric, ginger, medjool date and 1/2 cup almond milk. Blend until smooth and creamy.

3. Layer smoothies into a glass, alternating between smoothies until the desired layered effect is achieved.

Serves 1

Spiced Almond Cookies

What’s your favorite cookie? I love mine chewy and spicy! These cookies pack a lot of punch with cinnamon, ginger and cardamon. Nommmm…

2 cups ground almond flour
1/2 cup almond slices
1/2 cup gluten free flour
1 1/2 cup coconut sugar
2 tbsp ground chia seeds
1 cup coconut oil
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
Pinch of salt.

1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Mix all the ingredients together until well combined.

4. Form into small balls (about 30) and place onto two cookie sheets, then squash down with a fork. Place in the freezer for 10 minutes to harden.

5. Transfer to the oven and cook for 12-15 minutes.


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