Smoothie – Coco-Choco-Banana

After my P90X Kenpo X workout today (my schedule is off a bit, but I’m still working through it), I needed something good to calm my muscles. 🙂 I had some coconut water in my fridge, so decided to use that instead of almond milk, and I’m pretty happy with the result! (Why have I never really given coconut water a chance before? That stuff tastes great…)

So here’s today’s smoothie recipe! 🙂

Today’s Smoothie: Coco-Choco-Banana

Ingredients:

  • 1 cup coconut water
  • 1 frozen banana, cut into chunks
  • 1 scoop protein powder (I’ve been using the chocolate Performance Protein by Vega for a little while now, and I’m loving it! So yummy, and dairy/soy free!)
  • 1 scoop GREENSuperFood by Amazing Grass – chocolate flavour (pictured below)
  • 1 tbsp flax seed meal
  • Splash of pomegranate juice
Method:
  • Blend all ingredients together, and drink up! 🙂

 

coco-choco-banana smoothie

coco-choco-banana smoothie

GREENSuperFood

GREENSuperFood

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Vegan Ice “Cream”

I posted an entry in my other blog “Vegan Fitness With Nikki” for some awesome vegan ice “cream”, so if you’re looking for a tasty alternative to dairy ice cream to try at home, check it out! 🙂

There’s two flavours:

  1. Coconut Banana Cream Pie (made with coconut milk)
  2. Chocolate Strawberry (made with cashew milk)

Strawberry Banana Parfait Smoothie

One of my favourite things about smoothies is that you can make them taste like dessert. Orange creamsicle smoothies, banana cream pie smoothies, pumpkin pie smoothies, and the list really can go on and on and on… They’re so versatile. As with alcoholic shots/drinks, you can also make the smoothie in layers so that it’s more pleasing to the eye… Today I decided to play around with my smoothie, and came up with a parfait smoothie! The version I made today is a bit of an “adult smoothie”, however you can omit the alcohol all together if you want to make it more kid/non-alcohol drinker friendly. The best part is how simple it is to make!

Strawberry Banana Parfait Smoothie

Bottom Layer Ingredients:

  • 1/4 cup frozen strawberries
  • 1/4 cup pomegranate juice
  • 1/2 shot of vodka
Top Layer Ingredients:
  • 1 chopped up frozen banana
  • 1/4 cup vanilla almond milk (or milk of your choice)
  • 1/2 shot Galliano Smooth Vanilla
Method:
  • Blend all bottom layer ingredients together, and pour into a tall glass.
  • Blend all top layer ingredients together, and pour on top of the bottom layer.
  • Sprinkle the top with a bit of vanilla sugar, and serve with a straw or a stick to stir it all together with!
  • Begin happy hour, and enjoy! 🙂
strawberry banana parfait smoothie! :)

strawberry banana parfait smoothie! 🙂

Chocolate Peanut Butter Banana Oatmeal Cookies

Waking up this morning, I was presented with a few dilemmas:

  1. There are three bananas on the counter coming up to that point where they’re past their prime, and I already have about 20 bananas in the freezer for smoothies.
  2. I have a nice, nasty little cold right now, which makes me crave sweets as a comfort food. I’m trying to eat healthy, so I don’t want to go out to get junk food.
  3. Because I’m sick, there’s no way I’m going to go out and get junk food. I’m surprised I can even get off of the couch for more than five minutes.

The solution: healthy cookies with bananas! These turned out so soft, and so yummy… There’s no butter, no eggs, no junky stuff, and barely any sugar. They’re filled with a whole bunch of flavour and goodness! This recipe makes 12 medium-sized cookies, about an inch thick. They almost have a cake-like texture, very similar to a chocolate crueller or something. I am embarrassed to admit that I’ve already eaten four of these. Anyways, here’s the recipe, enjoy! 🙂

Chocolate Peanut Butter Banana Oatmeal Cookies

Dry Ingredients:

  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/2 cup quick cooking rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1 tbsp ground flax-seed
  • 2 tbsp chia seeds
  • pinch of salt
  • 1/2 cup cocoa powder

Wet Ingredients:

  • 1/4 cup honey
  • 1/4 cup vanilla almond milk (or milk of your choice)
  • 1 tsp vanilla extract
  • 2 tbsp organic cane sugar (this obviously isn’t a wet ingredient, but is mixed in with them anyways)
  • 1/4 cup natural creamy peanut butter
  • 1 tbsp extra virgin olive oil
  • 1 ripe banana

Solid Ingredients:

  • 1/2 cup carob chips (you can use regular chocolate chips if you like, I just really LOVE carob chips.)
  • 1/2 cup crushed walnut pieces (this is optional also, so feel free to omit if you don’t like walnuts.)

Method:

  • Pre heat your oven to 325 F for convection ovens. (If not using a convection oven, pre heat to 350 F)
  • Line a baking sheet with parchment paper or a Silpat (or any silicone baking mat), and set aside.
  • In a bowl, sift together all dry ingredients.
  • In another bowl, mash the banana, and add all wet ingredients to the mashed banana.
  • Pour the wet into the dry.
  • Add the solid ingredients, and stir together until everything is combined.
  • Because it’s a dough that’s a bit on the dry side, I like to get my hands right in there and mush it all together, so don’t be afraid to get your hands dirty!
  • Using your hands, shape pieces of the dough into balls about the size of a golf ball (or a little bigger), and press into a patty that is about 1 inch thick. These don’t really spread while baking, but you also want to make sure that they maintain that cake-like texture because it’s pretty darn good!
  • Once all of the dough is shaped and on the baking sheet, pop it into your oven and bake for about 20-25 minutes. Make sure to check the cookies at 15 minutes. The bottoms of the cookies will be slightly darker than the rest of the cookie. If it’s looking a lot darker, take them out!
  • Allow to cool for about 15 minutes, then eat and enjoy! 🙂
  • Note: I made these in a convection oven, so my cooking time was longer. (Lower temperature, slightly longer cooking time, however they cook perfectly even.) So if you don’t have a convection oven, keep it at 350 F, and cook for 10-15 minutes.

    Three tasty (and guilt-free!) cookies with an almond milk latte. Now that's a tasty snack! :)

    Three tasty (and guilt-free!) cookies with an almond milk latte. Now that’s a tasty snack! 🙂

Coconut Banana Cream Pie – Raw & Vegan

Here’s something a little interesting, and it’s (sort of) raw. I say “sort of”, because a few ingredients such as maple syrup and carob powder aren’t considered “raw” by everyone. There are “truly raw” carob powders available, however it’s not always guaranteed that the temperature was kept low enough during processing. Either way, if you eat raw foods, the carob powder and maple syrup can easily be substituted for more “raw friendly” items such as agave nectar and raw chocolate. (I’ve been interested in raw recipes in the past, and I was actually inspired recently to try out another raw recipe by an old highschool acquaintance, Elena. She’s got her own blog going on, and has some pretty cool recipes for raw food lovers!)

So here’s my tasty recipe for a coconut banana cream pie! This recipe makes 4 small servings. It’s a very rich and decadent pie that’s slightly higher in calories, so I suggest keeping the servings small. Enjoy! 🙂

Coconut Banana Cream Pie – Raw & Vegan

Ingredients:

Base

  • 1/2 cup pitted honey dates, soaked for about 5 minutes.
  • 1/2 cup ground almonds
  • 1/2 cup walnut butter (home-made is best!)
  • 1/4 cup carob powder (tastes similar to cocoa powder, but a little sweeter)

Filling

  • 1 banana (I used a frozen banana, it may be a better idea to use one that’s not frozen though, as it causes the coconut butter to harden…)
  • 1/2 cup coconut butter (to make: blend/process 1 cup flaked coconut for 5-10 minutes until a liquid forms. It may be slightly grainy still. Pour into a jar/cup, and allow to harden slightly for about 15 minutes. It will be creamy and smooth in texture. This does not need to be refrigerated.)
  • 2 tbsp almond butter (again, home-made is best, but store-bought is alright too)
  • 1/2 tsp vanilla extract (real, not that artificial stuff!)
  • 1/4 cup almond milk

Chocolate Sauce

  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 2 tbsp almond milk
  • 4 tbsp coconut butter
  • 1 tbsp carob powder

Method:

  • For the base, stir all ingredients together in a bowl until mixed well. Press into the bottom of a plastic wrap lined bowl, and freeze for 30-60 minutes.
  • For the filling: using a blender, food processor, or immersion blender, mix all filling ingredients together. Pour the mixture on top of the semi-frozen base, and return to the freezer for another 20-30 minutes.
  • For the chocolate sauce: mix all ingredients together, and drizzle over the finished pie prior to serving!
  • To serve: Simply remove the pie from the bowl by pulling the plastic wrap carefully, and cut into four slices. Serve with chocolate sauce drizzled on top, and enjoy! 🙂 If the pie is too hard, allow to soften for a few minutes before serving.
Here's the pie! :)

Here's the pie! 🙂

And now for a "fancy picture" :)

And now for a "fancy picture" 🙂

Peanut Butter & Banana Maple Bran Muffins

I can’t believe how tasty these muffins are! They aren’t too sweet, and they’ve got the perfect blend of banana, maple and peanut butter. 🙂 The husband and I both enjoyed these! There’s not much more to say about them, so here’s the recipe! This recipe makes 6 muffins. Enjoy! 🙂

Peanut Butter & Banana Maple Bran Muffins

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 wheat bran
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 ripe banana, peeled and mashed
  • 1 egg
  • seeds scraped from 1/2 of a vanilla bean pod (or 1 tsp vanilla extract)
  • 1/4 cup brown sugar
  • 1/2 cup peanut butter maple syrup (1/4 cup each of peanut butter and maple syrup, mixed until combined. Great over pancakes! 😉 )
  • 1/4 cup vegetable oil

Method:

  • Pre heat your oven to 375 F, and line a muffin tin with 6 paper muffin cups. (I used large-sized ones.)
  • Mix all wet ingredients, plus the sugar, in a bowl.
  • Sift the dry ingredients together in a separate bowl.
  • Add the dry ingredients into the wet ingredients, and mix together just until combined.
  • Spoon batter into the lined muffin cups, and bake for about 15 minutes. (Check the muffins at 10 minutes with a tooth pick poked into the middle of the muffin. If there’s any wet batter on the tooth pick, cook the muffins a bit longer. All ovens are different, so use your judgement here!)
  • Optional: sprinkle some cinnamon sugar (equal parts white sugar and ground cinnamon) on top of each muffin, along with some crushed walnut chunks.
  • Allow the muffins to cool in the tin for a couple of minutes before removing them from the tin.
I should call this the "Elvis Muffin" :)

I should call this the "Elvis Muffin" 🙂

Green Smoothie – Success At Last!

After MANY attempts at this whole “green smoothie” business, I have finally found the way! Kale. Yes, Kale. The cousin to cabbage. Who would have thought that this leafy thing would work so well? After green smoothie attempts with baby spinach {so many websites seem to suggest this as a good starting point, though it didn’t work well for me}, and iceberg lettuce {which does NOT work… *sigh*}, I turned to the massive amount of kale I had sitting in my fridge. {I had purchased a bunch at the advice of my boss to add to some tomato sauce, which turned out tastier than I had imagined! 🙂 } I had read suggestions saying that kale would be a little bitter for a smoothie, but I actually couldn’t taste the kale at all. I used quite a bit in each smoothie, too… So here it is, a recipe for a fresh and amazing green smoothie! It looks VERY green and questionable, but believe me when I say that your taste buds and insides will be happy to have this! I even got my husband to drink this, and he’s a little reluctant to have things this healthy. 😉 He actually drank his faster than I drank mine, which is always a good sign. 🙂 Enjoy! This recipe makes 2 regular sized smoothies at just over 100 calories each, or 1 large one if you’re feeling really hungry/thirsty. 😉

Green Smoothie With Kale

Ingredients:

  • About 1 cup finely chopped fresh kale {rinse the leaves before chopping. Remove the leafy parts from the stems, then discard the stems. You want the leaves without stems. Also, try to go for the smaller leaves as they are less bitter.}
  • 1 banana, cut into pieces {I always buy bananas in large quantities, and then freeze them just before they start to turn brown. That way I can use frozen bananas in my smoothies. They make such a nice cool and creamy texture when frozen.}
  • 1/4 cup crushed pineapple {you can use canned, or fresh. If using canned, toss in a bit of the juice too!}
  • Juice of 1 medium-large orange
  • About 1 cup crushed ice
  • About 1/2 cup of water {you may need a little more.}
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon {you can also add a dash of nutmeg if you like.}

Method:

  • Just toss everything into a blender, and blend until smooth! 🙂
  • Serve and drink immediately.

Note: With a green smoothie, the green taste may be a bit too much for some people. The banana in this smoothie helps to tone down the bitterness of the greens, while the pineapple provides enough sweetness. Cinnamon and vanilla are also a great additions to any green smoothie. Green smoothies are great to cleanse the system, so when having one, be sure to avoid dairy or and fatty oils that would be found in nuts and seeds. {So don’t add yogurt, milk, or any almond/rice/soy milk to this.} Try to drink this on an empty stomach, and don’t eat for about 30 minutes after.

Green Smoothie -Drink Up! :)

Green Smoothie -Drink Up! 🙂

Banana Bread – Egg & Dairy Free! {Vegetarian}

Lately, I’ve been trying to transform foods that I enjoy into vegetarian dishes. I’ve had a few good results, and a few bad results. This is definitely one of the good ones! 🙂 There’s a bunch of spices, some chopped walnuts, a hint of cocoa powder and some banana and dates! This is a bit more dense than some lighter loaves, so it’s best to bake it in a shallow and wide baking dish instead of a loaf pan. It’s almost like eating a banana flavoured brownie or cake… A co-worker described this as “if a brownie and a banana bread had a baby, this would be it!”  To make it more decadent, you could even drizzle some melted chocolate over the top of the loaf! The best part about this sweet treat? It’s not bad for you. 😉 There’s tons of fiber, grains and a serving of “good” fats! Even better, there’s NO butter or eggs. 

Banana Bread – Egg & Dairy Free! {Vegetarian} 

Ingredients

  • 1 1/2 cups unbleached or whole wheat flour
  • 1/2 cup rolled or quick oats
  • 1/2 cup oat bran
  • 1/4 cup brown sugar
  • 1/4 cup white sugar {note: to make this vegan, you can substitute for vegan sugars and omit the honey mentioned below for garnish.}
  • 3/4 tsp ground cardamom {green. Click here to find out why you should NOT mistake green cardamom for brown/black cardamom! Also, if you don’t like cardamom, you can omit it all together. I’m not the biggest fan of this spice, but did want to give it a try. I used very little, so there was only the slightest hint of it in the flavour.}
  • 1 tbsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp cocoa powder
  • 1 cup walnut halves, coarsely chopped
  • 1/4 cup vegetable oil {or apple sauce}
  • 1 tsp vinegar added to 1/4 cup vanilla almond milk
  • 1/2 cup pitted dates, chopped
  • 1 tbsp vanilla extract
  • 1 tbsp ground flaxseed + 3 tbsp warm water
  • 2 bananas
  • Garnish prior to baking: finely chopped walnuts, liquid honey, cinnamon, vanilla sugar, brown sugar

Method

  • In a small bowl, mix the ground flaxseed with water. Stir, and allow to sit for at least 5 minutes until it becomes jelly like. This will replace the egg that you would have used for this.
  • In another bowl, soak the chopped dates with just enough water to cover them for at least 5 minutes.
  • In another bowl, combine the almond milk with the vinegar, and allow to sit for 5 minutes.
  • Pre heat the oven to 350 F, spray a glass baking dish with cooking spray, and set aside. {Note: make sure it’s a wide and shallow baking dish. Do not use a loaf pan, otherwise this loaf will be undercooked on the inside.}
  • In a large bowl, add all of the dry ingredients.
  • Slice the banana, and place it in a blender. Then drain the water from the dates, reserving about 2 tbsp of the water, and add them {with the reserved water} to the blender with the banana. Blend to a fine paste. If you do not have a blender, you can easily mash the banana and dates together in a bowl. Set aside.
  • Add the flaxseed + water mixture to the flour, and stir.
  • Add the almond milk + vinegar mixture to the flour, and stir.
  • Add the rest of the ingredients to the flour mixture, and stir until combined. This batter will be tough to stir, but you can do it! Use a strong arm! 😉
  • Pour the batter into the prepared glass dish.
  • Lightly drizzle honey over the top of the batter.
  • Sprinkle all of the garnish ingredients evenly over the batter, and bake for 40-45 minutes. {Cake tester/knife inserted into the center will come out with a few crumbs on it, but shouldn’t be fully covered. Edges will be slightly darker. The bread will be softer than desired in the center when it’s fresh out of the oven, but resist the urge to bake for longer as this will dry it out. After the bread has set for an hour or so, the center will be chewy and tasty!}
  • Note: Do not eat this fresh out of the oven, as tempting as it may be. This tastes best after sitting overnight. Cool the loaf in the original baking dish, then once completely cooled cover with plastic wrap and allow to sit until the next morning. This will give it a very nice texture and flavour!
Banana and walnut goodness!

Banana and walnut goodness!

Smoothie Week – {More} Smoothie Recipes

Here is a continuation of my first “Smoothie Week” post, with some more smoothie recipes that I really enjoy! A really interesting smoothie is the “Carrot Cake” smoothie. As my husband describes it: “it’s like you put a carrot cake into a blender, and I’m drinking it!” As with the smoothie recipes on my previous post, you can have the addition of any supplement you may want/need. Also, for the fruit smoothies, using different types of fruit juices will give different flavours.

The Banana Cream Pie smoothie is quite possibly one of my favourites, as it really tastes like you’re enjoying a banana cream pie!!!

Each smoothie recipe makes 1 medium – large smoothie. The method for each smoothie is to simply toss all ingredients into a blender, and blend until smooth! Enjoy! 🙂

Banana Cream Pie Smoothie

Ingredients:

  • 1 frozen banana cut into chunks
  • 1 scoop vanilla protein powder
  • 1/4 cup rolled oats
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
  • 1 cup vanilla almond milk
  • optional: 1 tbsp ground flaxseed

Blueberry Pineapple Smoothie

Ingredients:

  • 1/2 cup blueberries
  • 1/2 cup crushed pineapple
  • 3/4 cup pineapple juice or orange juice
  • dash cinnamon
  • dash vanilla extract
  • 1/2 cup fat-free vanilla yogurt

Summer Breeze Smoothie

Ingredients:

  • 1/2 cup frozen grapes
  • 1/2 cup frozen peaches
  • 1/2 cup frozen pineapple
  • 1/2 cup crushed ice
  • 3/4 cup orange juice or apple juice
  • for creamy: 1/2 cup fat-free vanilla yogurt

Raspberry Banana Smoothie

Ingredients:

  • 1/2 cup raspberries
  • 1 banana
  • 2 tbsp orange sherbert
  • 1/2 cup fat-free vanilla yogurt
  • 1/2 cup vanilla almond milk

Carrot Cake Smoothie

Ingredients:

  • 3/4 cup shredded carrot
  • 1 cup vanilla almond milk
  • dash each vanilla extract, cinnamon, nutmeg and ground cloves
  • 3 pitted honey dates, finely chopped
  • 1/2 cup fat-free vanilla yogurt or frozen yogurt

Creamy Chai Tea Smoothie

Ingredients:

  • 1 cup brewed and chilled chai tea (you can use another flavour of tea if you like)
  • 1/2 cup vanilla frozen yogurt
  • 1-2 tsp sugar, honey or sugar substitute (to taste)
  • 1/2 cup vanilla almond milk
  • 1/4 tsp vanilla extract dash cinnamon (omit if using green tea)
  • 2 pitted honey dates, finely chopped

Smoothie Week – Some Smoothie Recipes

For health reasons, this week I’m unable to eat solid foods. This is a bit of a problem because, well… I love to eat. Especially crunchy or spicy foods…

So this week, a liquid diet is on the menu. I didn’t want to go a week without posting recipes, so I figured I’d write out some smoothie mixtures that will satisfy my tastes along with providing some protein and other nutrients that I need. Each smoothie can have the addition of something such as protein, fiber or ground flaxseed, it just depends on what is lacking and still necessary for that day. Supplements can even be omitted entirely if not needed. If you drink regular milk, you can also use this in place of the almond milk that I’ve written in each recipe.

I get bored of adding just orange juice or apple juice to my smoothies. One brand of fruit juice that I really love to use with these smoothies is the “Sun-Rype Fruit Plus Veggies”. They have a large assortment of flavours, and each juice can add a different taste to your smoothies.

Rather than write up a bunch of individual posts, I’ll keep all of the smoothies to this one post. (However, I will list them separately on the Recipe Index.)

Each smoothie recipe makes 1 medium – large smoothie. The method for each smoothie is to simply toss all ingredients into a blender, and blend until smooth! Enjoy! 🙂

Here’s a nice coffee and chocolate smoothie that I love to have when I’m starting my day:

Café Mocha Smoothie

Ingredients:

  • 1/2 cup chilled coffee
  • 1/2 cup vanilla almond milk
  • 1/2 cup crushed ice
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1 tbsp cocoa powder
  • 1/4 cup vanilla frozen yogurt

This smoothie is probably one of my favourites, because it tastes like a peanut butter cup. It definitely satisfies that sweet tooth, while being considerably more healthy:

Peanut Butter Cup Smoothie

Ingredients:

  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1 tbsp smooth 100% natural peanut butter
  • 1 tbsp cocoa powder
  • 1/4 cup crushed ice
  • 1/2 cup vanilla frozen yogurt
  • 1/2 – 3/4 cup vanilla almond milk
  • Optional: 1 tbsp chocolate chips

This smoothie is nice and light, and the melon really helps to make the pineapple less tangy:

Melon Pineapple Smoothie

Ingredients:

  • 1/2 cup frozen melon of your choice
  • 1/2 cup frozen pineapple
  • 1/2 cup vanilla frozen yogurt
  • 1 cup orange juice
  • 1/4 cup vanilla almond milk
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)

This one is almost like a creamsicle 🙂 :

Orange Banana Cream Smoothie

Ingredients:

  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1/2 cup orange juice
  • 1/2 tsp vanilla extract
  • 1 banana
  • 1/2 cup vanilla almond milk
  • 1/2 cup vanilla fat-free yogurt or vanilla frozen yogurt

I like to consider this one a dessert… It tastes just like a chocolate covered strawberry:

Chocolate Covered Strawberry Smoothie

Ingredients:

  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1 tbsp cocoa powder
  • 1 tbsp chocolate chips
  • 3/4 cup orange juice
  • 1/2 cup frozen strawberries
  • 1/4 cup vanilla almond milk

This one has a surprisingly pleasant flavour. Dates are really sweet, and have such a nice after taste. You may need to add a little bit more almond milk if the smoothie is too thick though:

Vanilla Date Smoothie

Ingredients:

  • 1/4 cup pitted and chopped dates (I like Medjool dates best)
  • 3/4 cup vanilla almond milk
  • 1/2 cup vanilla fat-free yogurt
  • 1/4 tsp vanilla extract
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • optional: 1 banana

This one is pretty tangy, and has such a fresh taste:

Tropical Smoothie

Ingredients:

  • 1/2 cup pineapple
  • 1/4 cup orange juice
  • 1/4 cup pineapple juice or apple juice
  • 1/2 cup strawberries
  • 1 banana
  • 1/2 cup orange sherbert
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)

Similar to the chocolate dipped strawberry smoothie, I consider this one a dessert. It’s so creamy and rich:

Chocolate Covered Banana Smoothie

Ingredients:

  • 1 tbsp cocoa powder
  • 1 banana
  • 1/4 vanilla frozen yogurt
  • 1/2 cup vanilla almond milk
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)

**********

I was going to include 3 “green smoothie” recipes below… However, after attempting to drink the “lettuce berry” flavour, I’ve decided that I don’t really like the taste of greens in my fruit smoothies. If you would like to try them, do so at your own risk… 😉 I’ll keep them posted below, but they are crossed out. If you try them, and don’t like them, remember: you were warned! 😉

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