The holidays seem to be the time when most of us indulge in our favorite treats, with no remorse, but I myself can’t start my day off indulging; especially if baking will be happening later in the day, then you know a tasting is of course always necessary! As much as we would all love to enjoy our favorite cookies whenever we want, it’s just not possible, so I’m always looking for ways to transform their sweet flavors into healthier alternatives. So when Williams-Sonoma approached me about celebrating their festive “Not Your Typical Smoothie” week, I just knew I had to recreate my beloved gingerbread cookie. I know, a healthy breakfast smoothie that tastes just like a gingerbread cookie, seems to good to be true, but it’s not!
I love smoothies, because you can throw just about any ingredient into a blender. It also helps to have a great blender too, one where you don’t have add your ingredients in a specific order so the blade doesn’t get stuck or gives you a lumpy smoothie. Because who wants that, and I know from many lumpy rushed mornings, it just makes for a sad morning. Blenders have come a long way, to the point of being able to blend up soup with no problem, so I highly suggest if you already don’t, gift yourself with one of Williams-Sonoma’s amazing blenders. And if you’re like me when you shop at Williams-Sonoma, you end up realizing your kitchen is in need of more necessary and cool accessories. 
The quintessential ingredients of gingerbread cookies are ginger, molasses and the combination of rich spices. And while some might not be a fan of allspice or cloves, experiment with your favorite spices, or simply just use cinnamon and ginger, it will still taste delicious. If you’re reading the ingredients in this recipe, you’ll realize the first ingredient is tofu.
I know what you’re thinking tofu in a smoothie? But trust me, you don’t even realize it’s in there, so go ahead try it out. If you do use tofu, I highly suggest using silken tofu when incorporating it into your smoothies; firm tofu will give you a grainy shake and not a velvety smooth one. I first experimented with tofu in my smoothies here with a peanut butter and jelly version, when I first began training for races as a way to incorporate different proteins into my post-run meals. Tofu is a great way to get that milkshake consistency if you’re sensitive to dairy or don’t like the texture certain whey proteins give you. 
Now I’m not saying this smoothie will replace a soft gingerbread cookie, but it sure does hit that sweet spot this holiday season, without the guilt of overindulging, and a great way to celebrate Williams-Sonoma’s “Not Your Typical Smoothie Week.
Gingerbread Smoothie
Ingredients {Makes 1 Serving}
1/2 cup – Silken Tofu
1 tablespoon – Greek Yogurt
1 teaspoon – Ground Cinnamon
1 tablespoon {about 1 inch} – Fresh Ginger
1/4 teaspoon – Ground Allspice
1/4 teaspoon – Ground Cloves
1 medium – Frozen Banana {fresh banana works well too}
1 cup – Almond Milk or Water
2 teaspoons – Unsulfered Molasses
Raw honey or agave {optional, if you prefer something sweeter}
Recipe
Add all the ingredients into a blender, and blend until completely smooth. Pour into glass, dash top with extra cinnamon, and serve.
Yum
Thanks
Omg yum!!!!!
Thanks!