DIY Plant-based Smoothies with So Delicious

Looking for inspiration to fill your spring mornings with color, taste + plants in one easy bowl or cup? Small steps leading to change can absolutely add up. Change can happen one morning at a time, one smoothie at a time, one plant-based alternative at a time. Create a smoothie you love with this DIY guide here with So Delicious.

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 Sprouts Farmer’s Market is the perfect time to stock up on plant-based yogurt alternatives + milk alternatives to help achieve your plant-based goals one step at a time.

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 Here are some great products to have on hand to create a single serve smoothie you can enjoy any time of the day: So Delicious 5.3OZ Yogurts: Vanilla Coconut, Strawberry Banana, Blueberry + Raspberry. The So Delicious 24OZ Vanilla Cultured Yogurt Alternative is also an excellent staple to create family-sized smoothies.

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 DIY Plant-based Smoothie Recipe with So Delicious:


Start with your base, Choose:


1 Container: So Delicious 5.3OZ Vanilla Coconut Yogurt Alternative

1 Container: So Delicious 5.3OZ Strawberry Banana Yogurt Alternative

1 Container: So Delicious 5.3OZ Blueberry Yogurt Alternative

1 Container: So Delicious 5.3OZ Raspberry Yogurt Alternative


For a Family-sized Smoothie:


3 Cups So Delicious 24OZ Vanilla Cultured Yogurt Alternative


Choose Your Fruit:


1 Cup Frozen Strawberries

1 Cup Frozen Blueberries

1 Cup Frozen, Peeled Banana

1 Cup Frozen or Canned Pineapple


For a Family-sized Smoothie:


Add in 3 Cups of fruit


Choose Your Color:

2 TBSP Powdered Dragon Fruit

2 TBSP Green Matcha


For a Family-sized Smoothie:


Add in 5 TBSP Powdered Dragon Fruit or Green Matcha


Extra add-ins:


¼ Cup Spinach

¼ Cup Hemp Seeds

¼ Cup Flax Seeds

¼ Cup Walnuts

¼ Cup Almond Butter

¼ Cup Sunflower Butter


For a Family-sized Smoothie:


Add in 1 Cup extra add-ins


Optional toppings for a hearty Smoothie Bowl:



Drizzle Almond Butter

Drizzle Sunflower Butter


Frozen Blueberries

Sunflower Kernels

Cacao Nibs


Tried + True Kid-Tested Raspberry-Dragon Fruit Smoothie Recipe:



1 Container: So Delicious 5.3OZ Raspberry Yogurt Alternative

1 Cup Frozen Strawberries

2 TBSP Powdered Dragon Fruit

¼ Cup Hemp Seeds


Blend together on Medium, top with sprinkles + a fun straw + enjoy!


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However you choose to create your smoothie, just remember every step counts. Start with a combination you know you will love + venture out to adding a few leave of spinach, then next time maybe a few more. Remember, progress is perfection.

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This recipe was created in partnership with So Delicious + Sprouts. I only share products + brands that I honestly love + use. And, you can find me at Sprouts often with a cart full of plant-based products + plant-based beverages. I have partnered with Silk + Sprouts to help promote Silk Almondmilk + the Sprout’s plant-based alternatives that are available at a Sprout’s near you.



Photography by: // © Lindsey Lee & Co.

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Gluten Free Veggie Burgers

I'm all about simple baking. I'm all about getting more veggies into traditional foods. Here, I'm sharing a fun twist on the veggie burger that's also gluten free. These veggie burgers are perfect on the Canyon Bakehouse gluten free buns. 

gluten free veggie burger

These veggie burgers are filled with veggies! The best way to go. So, naturally these veggie burgers are soy + gluten free. Both soy + gluten can often lurk in veggie burgers. These burgers are made with both raw veggies + baked veggies. They are warm + toasty, yet crunchy with the fresh veggies. 

gluten free veggie burger

Gluten Free Veggie Burgers:

Raw Veggies:

Red Onions

Tomatoes on the vine


Yellow Peppers

Orange Peppers

Veggies to Bake:

Sweet Potatoes

Red Beets

Medium sized Portobello Mushrooms


Garlic Salt

Olive Oil or Avocado Oil


Canyon Bakehouse Gluten Free Buns

gluten free Veggie burger


Slice up the fresh veggies + set out on a platter or small individual plates. 

Skin + Slice a large sweet potato + a large beet. Line a baking sheet with parchment paper. Drizzle olive oil + sprinkle cumin + garlic salt onto the parchment paper. Dip the sweet potatoes  + beet slices into the oil + spices + arrange on the paper. Wash the portobello mushrooms + line on the parchment paper as well. Bake at 375 degrees for 25 minutes. Flip after 12 minutes. Remove the beets + mushrooms from the pan + please the sweet potatoes back in. Broil the sweet potatoes on low for 5 minutes. 

Toast the Canyon Gluten Free buns in a toaster over for a short time just to get them a little crispy. 

Pile the veggies high on the buns + enjoy. Top with your favorite balsamic dressing. Cheers.

Soy free veggie burger

I always love a good deal + you can snag this Canyon Bakehouse coupon here


Photography by: // Lindsey Lee & Co. 

Vegan Lemon Parsley Rice from our local Whole Foods, Colorado

I focus on feeding my family fresh plant-based meals.I have always valued health. I hope to instill this lifestyle in my own children. Maintaining a healthy diet is even more important to me now that I have a family of 5. Health is really the center of who we are. We love finding fresh + health-giving foods from our local Whole Foods in Colorado. 

vegan gluten free dinner

Whole Foods carefully regulates which foods + companies they place on their shelves in order to maintain the focus on health-giving products for customers. Some "ingredients" that are not found in the store are high fructose corn syrup, hydrogenated fats, and artificial flavors + sweeteners + preservatives + colors. I love the selection of nutritious foods at our local Whole Foods. I also love to create fresh meals with the produce I find in the store as well.

vegan gluten free dinner

Lemon Parsely Rice + Fresh Sautéed Vegetables



2 Cups Rice

4 Cups Water

1 Tablespoon Olive Oil

Rice Seasoning:

1 Bunch Fresh Parsley

3 Tablespoons Jarred Minced Garlic

1 Fresh Lemon

2 Tablespoons Olive Oil

Salt + Pepper to taste

Sautéed Vegetables:

1 Bunch Easter Raddishes

2 Large Portobello Mushrooms

2 Cups Sliced Button Mushrooms

1 Green Pepper

1 Red Pepper

1 Zucchini

1/2 Red Onion

Olive Oil for Sautéing 

Lemon Parsley Rice


Prepare rice according to package directions. Many rice varieties are 1:2 ratio of rice to water. Add olive oil instead of butter for a vegan option. Prepare your pot of water for your rice as you begin to work on the next steps of your meal.

Wash the lemon. Next, grate your lemon rind over a medium sized bowl for your rice seasoning. Grate 2 Tablespoons of fresh lemon rind. Then, slice your lemon + squeeze two tablespoons of fresh lemon juice into your mixing bowl. Reserve remaining lemon juice to add to vegetables or rice to taste. Then, add 3 tablespoons jarred minced garlic to the mixing bowl. Then, add 1 tsp of pink Himalayan salt + 1 tsp of fresh cracked pepper to your mixing bowl (adjust to taste). Wash the bunch of fresh parsley. Next, mince the parsley on a cutting board. Add one cup of fresh parsley to your mixing bowl. Mince the remaining parsley + reserve as a garnish toping for the rice.

Next, place a large colander in your clean sink. Wash your vegetables. Begin to slice your vegetables to sauté in the frying pan. Chop the vegetables lengthwise on a large cutting board + place on a large clean plate. Fill your large frying pan with 1 tsp of olive oil + place a thin layer of vegetables in the pan. Turn heat to medium high. Turn vegetables with a spatula + continue to watch the rice. As the first batch of vegetables are cooking, slice the Easter radishes + arrange on plates. Watch vegetables in the pan + continue to turn. As the vegetables become sautéed, transfer to plates + add additional vegetables to sauté.

Once rice has cooked + you've allowed it to stand covered according to package directions, add the prepared mixing bowl of rice seasoning to the pot of rice. Stir + cover until vegetables are finished sautéing.  

When the vegetables are all sautéed, scoop rice onto individual plates. Sprinkle the reserved minced parsley on the top of the rice. Drizzle a small amount of reserved lemon juice on top of the rice as well. Add sautéed vegetables around your rice. Set your table with salt + pepper to add to taste.

For kids, try placing some sautéed vegetables in a corn tortilla with rice added on top + roll up. Kids generally love food rolled in a tortilla. 

For a garlic allergy, omit garlic and substitute 1 bunch minced chives (if chives are tolerated, they are in the same botanical family as garlic). My son, Bowan, once had a garlic allergy. He has since outgrown it + now often eats all forms of garlic with no reactions. As, hives on the face were his previous reaction as a toddler. 

vegan dinner

Enjoy your fresh, family-friendly meal! This batch of rice should be enough to allow you to save 1-2 servings of rice for lunch for the following day. Try adding it to corn tortillas with fresh vegetables + a sliced avocado, for a quick grab-and-go lunch option.  Do you modify the presentation of your dinner for your kids? Like, adding your meal to a tortilla for them? I'd love to know in the comments.


Photography by: // Lindsey Lee & Co

vegan lemon parsley rice


Looking for additional vegan, gluten-free, allergy friendly recipes?

Try these below:

Welch's® Fresh: Frozen Grape Acai Smoothie

Sunflower Seed Sauce: Peanut-free Version of Peanut Sauce

Green Goodness Cilantro Sauce