My Every Morning Protein Smoothie

I know how hard it is to get a proper breakfast. We're all running around, dazed by the alarm and lack of sun, early risers greeting the day with...what's that? A cup of coffee? A glazed donut? Those days are long gone for me, since I know how important it is to set yourself up for the day. But believe me, I lived there for many years.

According to my teacher Dr. Ritamarie Loscalzo's research, enjoying protein in the morning can help diminish any later-day cravings for sweets and carbs. I've seen this happen in my life, where in the past, I may have started out with starches or carbohydrates, then I get a quick sugar spike, then I need something again after two hours since my sugars are down...the dreaded rollercoaster! Ideally, your breakfast should have enough protein, greens, & healthy fats to keep you satisfied for hours. Creating something like this isn't that likely if you're rushing out the door and you just need a quick fix. 

This is why I created this smoothie. It takes under 3 minutes to make, is loaded with all the necessary nutrients I need to start my day right, is gluten free, vegan, loaded with bio-available protein, and tastes like a milkshake! Emphasis on the last part. 

I also love this new indian spice box which I bought to assemble all my necessary powders, my add ins: from the top right, going clockwise we have: spirulina, moringa, nigella seeds (I take a tsp and swallow with some smoothie, not blended in), maca, a supplement I take for PCOS, dehydrated low-glycemic berry powder (which I only put in when I'm out of raspberries) and in the middle we have Green Vibrance powder. Guess what? By the time 8:00 am hits, I have this mega smoothie packed with whatever add in's I want for the day (and they're not always the same, by the way).

You can also play with the recipe by adding in some other things, like aloe vera, maybe some E3Live, and even take my vitamin D supplement. I make it work for me, rather than the other way around. Keep it fun but most of all, keep it simple.

The toppings are great also. Why? To slow you down. The only glycemic food here are the raspberries (and by testing them, I know I tolerate them well). But since they're blended and quicker to digest this way, I still like to take my time and keep myself from gulping everything down. Having something to chew really helps you slow down and enjoy your smoothie, starts the digestive process in the mouth, and offers more fiber as well. Also, you can add in any toppings you like (chia is also a good one). 

Ingredients:

2 cups water

1 scoop Sunwarrior Chocolate Protein Powder

3/4 teaspoon each of your favorite add ins (today I included everything but the berry powder)

1/3 cup frozen raspberries

toppings: anything you like, like cacao nibs, unsweetened organic coconut and pumpkin seeds, chia, bee pollen, etc.

The Most Chocolate-y Un-Chocolate Bar

If you read my last chicory coffee post, you saw that I’m taking a break from chocolate. Why would anyone in their right mind to that, you ask? Just as an experiment. I figure, I crave it, I eat the highest quality chocolate, but are there ways around it? Primarily, I’m trying to stay away from caffeine and the very little that I get in these beautiful little nibbles of chocolate here and there sometimes make my ticker, well, tick faster.

I mainly miss the aroma of chocolate. The taste is great, but really, it’s the scent of it. If I could have a chocolate candle burning in the house {without getting a headache from it}, I’d be in heaven. But for now, I must resort to stealth & experimental ninja moves in the kitchen to procure that which I desire most: the most chocolate-y un-chocolate bar.

What, what?  Yes, yes.

The best part? NO sugar. That’s right. It only uses stevia and two little raspberries that are completely optional by the way. It’s like a raw, paleo, low-glycemic, gluten free, cruelty-free, magical, good for you unchocolate bar. The other best part? It uses carob, which is a dreamy substitute that, when used the right way, can fool any palate. 

Carob powder

It’s summer, so lately I’m in the house less and outside of it more, tending to the voracious garden and getting some activities in. Because of this, most of my recipes are quick and no fuss.

I gathered some ingredients together and the first time, it was a FLOP. The chocolate was amazingly good, but 80 degrees in the house made it fall apart on contact. The second time, instead of using coconut oil, I used cacao butter and that fixed everything. Live and learn, and eat as you go, but this is as chocolatel-y an un-chocolate bar can get! 

Cacao butter wafers. 

So what are these secret incredients: 

Carob: it’s the winner when you want to have something chocolate-y.

Salt: in all desserts to bring out the flavors – a pinch of salt.

Cacao butter: keeps it stable, although I still recommend keeping it in the fridge.

Cacao nibs (if you have no issues with caffeine, put them in there as they add a crunch, otherwise don’t include)

Almond butter: keeps it raw and adds some protein.

Raspberries: take it over the top.

Method: 

4 tablespoons carob powder

pinch sea salt

1 tablespoon cacao nibs {optional}

4 tablespoons melted cacao butter {in dehydrator for truly raw, or stovetop in a double boiler}

2 tablespoons raw almond butter

1 dropper full hazelnut or original stevia

2 freeze dried raspberries, optional {I found mine at Trader Joe's}

Combine all ingredients except for raspberries together and smooth. Taste the "batter" and make sure it doesn't need more salt or stevia, per your palate. In a silicone mould {I used a chocolate bar mold but also little ones for surplus}, pinch the raspberries into a powder and sprinkle into the moulds. Pour the chocolate mixture in. Place in fridge for at least 3 hours. Un-mould and enjoy! This makes enough for one chocolate bar and about 5 little mini moulds for the surplus batter, roughly 1 tablespoon each.