Tag Archives: chocolate

Mint Chip Smoothie :)

So how are those New Year’s resolutions treating you? I’m not huge into New Year’s resolutions, but I do believe in setting goals! I set some personal health goals for myself back in early November and am carrying these on! One of my goals is to do real pull ups, unassisted. And I am getting very close to this initial goal 🙂

Another goal I have is to simply add more VEGGIES to my life. To most people who see me eat or read my blog, this may seem absurd (because I already eat more veggies than the average american), but for my body’s health, there is no such thing as too many veggies! Smoothies are a great way to pack in some fruit/veggies/protein or anything else healthy you don’t want to take time chewing and tasting, say before work when you are half asleep! You could throw about any veggies in here (try celery, greens..) and all you will taste is mint chocolate. Seriously. YUM. Give it a try, experiment! This one is so tasty and fresh, really wakes me up!

serves 2
1 apple
1 banana
Handful of ice (or frozen apple/banana cut into cubes before freezing)
Water or coconut water, about 2 cups
1/2 ml peppermint extract
1 scoop cocoa powder
1 tsp pumpkin pie spice
1 dash cinnamon
5 dates (I used Medjool)
1 cup frozen spinach
1 scoop micro greens powder
1 scoop vega complete
1 scoop soylent
(or just do 2 scoops protein powder of choice)

Blend on high and enjoy! Optional mint leaf garnish pictured.

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Chocolate Coconut Protein Cookies (Flourless)

These healthy cookies are slightly crisp on the outside, soft and chewy inside! Not too sweet, great texture with the coconut, very satisfying, and best right out of the oven! You could actually refrigerate them for a no-bake cookie option like little cookie bites, but I prefer them baked. They are actually sweeter un-baked, so see what you think, but I love the mellow taste and yummy texture baked.

First put in a food processor:
1/2 cup dates (5-6 large medjool)
1/2 cup unsweetened almond milk
1/2 cup raw walnuts
1 tsp vanilla
1 tbs cocoa powder
1/4 cup applesauce

Puree into a creamy chocolate pudding texture.

Pour into a bowl and stir in:
2tbs ground flax
1tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup shredded coconut
1 scoop french vanilla vega protein powder
2 tbs chia seeds
1 cup rolled oats
pinch baking soda
pinch salt

Combine well, roll into little balls and place on non-stick cookie sheet. Bake at 350 F for 12-15 min and enjoy! I like mine a little crispier, but start with 12 min and then see. They make good work snacks/ portable breakfast, etc!

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Chocolate Peanut Butter Ice Cream!!

Oh my, this is the comfort food of my dreams. Honestly ice cream is one of my very favorite foods and I never thought I would find anything that was an adequate substitute in vegan cuisine. Since getting my vitamix I have used it for many awesome recipes, but this guilt free, delicious dairy-free ice cream is now my favorite thing I can make, period. All I can say is that if I knew it made ice cream, I would’ve bought this machine years ago!!!

You’ll need:
-2/3 cup unsweetened almond milk
-6oz greek style plain cultured coconut yogurt
-2tbs natural peanut butter
-1/2 tsp vanilla
-3tbs cocoa powder
~
-1 ripe banana chopped into slices
-I handful chocolate chips

Blend top 6 ingredients together.
Pour into 3 small or 2 large ice trays and freeze until solid.

Freeze banana slices in a ziplock along with the handful of chocolate chips while cubes are setting as well.

Then pop cubes, chips, and banana coins in high powered blender or food processor adding almond milk as needed to process.

Voilà! Soft serve magic 🙂

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Double Chocolate Pie!!

This is my version of Chocolate Covered Katie’s Ultimate Fudge Pie 🙂 By the way, I just bought her new cookbook, this girl’s a chocolate inspiration!

I made up my own crust that I prefer to use. This is vegan creamy dreamy chocolatey! The crust needs baking, but the pie is no-bake and tastes NOTHING of the tofu within. 🙂

Crust:
1 very ripe banana mashed
1tsp vanilla
1tbs cinnamon
2tbs Cocoa powder
1/4 cup chia seeds
2tbs ground flax
1-4 cup pepitas
1/4 cup slivered almonds
1/2 cup oats (gf)

Mix well, press into coconut sprayed pie pan.
Bake 350 for 11 min, it will smell so yummy chocolatey without any added sugar 🙂

Let cool, make filling!

Filling:
12oz package morinu firm tofu (i used the organic one)
1tsp vanilla extract
2 tbs almond milk
1tbs cocoa powder
1tsp cinnamon
1/4 cup chocolate chips melted
1/2 very dark chocolate bar melted

Blend on high speed till creamy smooth, turn into pie crust, and refrigerate, preferably overnight . The longer it sits, the thicker it gets! And PS, it TASTES more chocolatey after sitting overnight. SO thick like a mousse! MMMM.

I used 86% ghirardelli bar and 63% guittard chips because of I’m going chocolate, it may as well be good quality and super dark!

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