Chocolate Banana Peanut Butter Smoothie 2.0

I’m pretty sure I’ve created some version of this concoction before, but this is my new absolute favourite upgraded version so here it is!  I made this smoothie after an intense workout, which is why I used dates.  Alternatively you can use stevia to taste.

I started using collagen powder after sustaining a knee injury.  It is a phenomenal protein powder, providing support for collagen loss and cartilage damage to the body.  There are so many benefits that I use it every single day!  It adds protein to smoothies without altering the taste.

Between the collagen and the peanut better powder, there is a lot of protein in this bad boy!

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Chocolate Banana Peanut Butter Smoothie 2.0

Serves 2.

  • 1 banana
  • 4 ice cubes
  • 2 cups unsweetened almond milk
  • 2 medjool dates (or stevia to taste)
  • 4 tbsp peanut butter powder or peanut butter (PB2/peanut butter slim)
  • 2 tbsp Great Lakes Collagen powder (omit if you don’t have some…and then go buy some)
  • 1 heaping tbsp cocoa powder (dutch process – the dark kind)
  • 1 tbsp hemp hearts
  • 1 tbsp milled flax seed
  • 1 tsp cinnamon
  • 1 tsp vanilla powder (or 2 tsp vanilla extract)
  • pinch sea salt

Place all ingredients in a high speed blender and blend until smooth.

Banana Chocolate Walnut Muffins

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I have finally found the perfect recipe base for muffins!  I am so excited for where my Saturdays are going.  This recipe was first on my list to tackle and I am proud to say that the recipe is finally finished!

If you love walnuts you can add a few handfuls to base of the recipe as well.  I was scared the kids wouldn’t eat them if I loaded the recipe with them but several test batches later and apparently they love walnuts as much as we do.  Though I do measure chocolate chips/chunks generously so maybe that’s why they don’t have a problem with it!

Banana Chocolate Walnut Muffins

Makes 12 muffins

  • 2 overripe bananas
  • 2 large eggs
  • ¼ cup maple syrup
  • 1 tsp vanilla powder (vanilla extract works also)
  • 1 1/2 cups almond flour
  • 2 tbsp chia seeds
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup coconut oil, melted
  • ½ cup chocolate chunks
  • walnuts for garnish

Preheat oven to 350 F and line a muffin pan with silicon muffin cups.

Mash bananas, and mix in eggs and maple syrup.

Add almond flour, vanilla powder, chia seeds, baking soda, and sea salt.  Mix well.

Warm coconut oil until just melted and mix in.

Lastly, mix in chocolate chunks.

Full muffin cups 3/4 full, and top muffins with walnuts.

Bake for 20-25 minutes (I usually do 23) and let cool in the pan for best results.

Once cooled, gently pull the muffins away from the silicon cups and they will pop out perfectly!

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Peanut Butter Balls

I realize there are about a million peanut butter ball recipes out there but I just had to add one more.  I’ve been craving these like mad lately and got hit by some inspiration this morning to add coconut flour as a thickening agent, so here they are!  These are about as healthy as peanut butter balls can possibly get, and they taste so much better than their graham cracker and butter counterpart.  If you can get your hands on some coconut milk powder, it is an amazing addition.

Obviously these are a hit with everyone in the house, and we seem to have a never-ending supply since I keep trying to perfect the recipe.  Most of the recipes I’ve been playing around with lately include protein powder to increase the acceptability of me eating them for breakfast – see notes below. Of course, they also make a great post-workout treat!

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Peanut Butter Balls

  • 1 cup natural peanut butter
  • 1/2 cup almond flour
  • 1 tsp coconut flour
  • 3 tbsp honey
  • 1/2 tsp sea salt
  • optional: 2 tbsp coconut milk powder

Chocolate Covering:

  • 3/4 cup chocolate chips
  • 1/2 tbsp coconut oil

Mix the first 5 (or 6)  ingredients together in a bowl.

Let sit for a few minutes to let the coconut flour absorb thicken the mixture and then form into tablespoon sized balls.

Refrigerate while you melt the chocolate.

Using a double boiler, or a bowl placed over a pot of simmering water, melt the chocolate chips and coconut oil, stirring frequently. If the chocolate mixture seems too thick, just add a little more coconut oil to thin it out.

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Roll peanut butter balls in chocolate using a spoon and place on a silpat sheet or any other non-stick paper.  A plate will do!

Store in the refrigerator.

Notes:

  • If you want to increase the protein content of the balls you can add 1/4 cup of protein powder and decrease the almond flour to 1/4 cup.
  • If you want the coconut taste but don’t have coconut milk powder, you can use 1/2 cup peanut butter and 1/2 cup coconut/almond butter by MaraNatha.

 

 

 

 

 

 

 

 

Healthy Chocolate Mousse

This was inspired by the not-so healthy chocolate mousse debauchery that went on at the cottage this summer.  In an attempt to lessen withdrawal symptoms, this healthy version was born.  I’ve always loved avocado in chocolate mousse form, but it’s not for everyone so I toned it down in hopes of appeasing you avocado/chocolate haters (namely the hubby).  The results were A.M.A.Z.I.N.G.

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Healthy Chocolate Mousse

  • 1 cup coconut milk (canned)(coconut water works well too!)
  • 1 avocado
  • 1/4 cup peanut butter (or more…delicious)
  • 1/4 cup cocoa powder
  • 6 medjool dates, pitted (or 1/4 cup honey)
  • 1/4 tsp sea salt
  • 1 tbsp vanilla extract

Place all ingredients in a blender, and blend well, using the tamper as needed to move the ingredients around.  Eat immediately (and why wouldn’t you?) or refrigerate for later!  Just be sure to place cling wrap right on top of the pudding to avoid as much oxidation as possible due to the avocado content.

You can also add a tsp of maca if you love it.  It will make your pudding taste like maca, but it’s a nice change if you’re a maca lover!