Low Carb Pesto Chicken Salad (THM S)

This chicken salad is easy to make, and tastes so fresh and elegant.

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Cinnamon Crunch Protein Coffee Cake (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This recipe made me so happy! Not only did it work on the first try, which can be rare for baking, it was easy to throw together before Sunday morning breakfast. This was my first gluten/sugar free coffee cake, and I could not be more pleased with the result.

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If you have all the ingredients, this cake is quick and simple to throw together. I liked using protein as a big part of the base here for 2 reasons: it makes the cake texture more like coffee cake (sturdy and slightly dry) and it adds more protein to the cake (making it a great snack or finishing complement to an S breakfast or lunch).

First, get your dry ingredients together in a small bowl: almond flour, whey protein isolate, Pyure or THM Gentle Sweet, baking soda, and salt. Stir to combine.

Next is your wet ingredients: eggs, unsweetened vanilla almond milk, melted coconut oil, vanilla bean paste, and vanilla extract (yes, I like both because I like vanilla, however you can leave out the paste if you want.) Stir it up.

Then whisk the wet into the dry. The consistency is pretty wet, like runny pancake batter.

Get your pan ready, and make sure your oven is preheated to 350. I prepped my 8×8 baking dish with coconut oil spray and a square of parchment paper. I did it this way because I wanted to make certain the cake would slide right out of the dish. With the parchment in there, each piece came out perfectly, and the dish was easy to clean.

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Prepare your topping by combining softened butter, cinnamon, Pyure or THM Gentle Sweet, and nuts. I chose to use sliced almonds but you could use pecans, hazelnuts, walnuts, whatever you fancy. It’s going to look like a paste, that’s OK.

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Pour half of your cake batter into your prepared dish, dot it with half of the nut topping, then pour on the other half of cake batter and dot the top with the rest of the nut mixture.

If you want more of a streusel-like topping, you can add some coconut flour to the mix to dry it out and make it more crumbly but I do like how this turned out. The butter melts, making the cake moist and you still get the crunch of the nuts with the cinnamon sweetness.

Bake the cake at 350 for about 30-35 minutes, or until golden brown delicious on top.

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All of that topping sits just under the golden brown surface.

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Gorgeous! Let it cool slightly before cutting.

Slice it into 9 pieces, and have you a piece, girl.

See? All that cinnamon, sweet goodness floating throughout the cake. The cake has flecks of vanilla bean and a crunch factor from the nuts. The cake is fluffy, sturdy, and slightly dry – making it the perfect partner with your coffee or tea.

This is a perfect make-ahead snack for the week. I’ve sent pieces with my husband to work, and heated it up as a snack. Just store the pieces in a large gallon zip-top bag in the fridge.

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Cinnamon Crunch Coffee Cake (THM S)

  • Servings: 9
  • Time: Prep, 10 minutes Bake, 30-35 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Combine dry cake ingredients in a small bowl: almond flour, protein, sweetener, baking soda, and salt.
  3. Combine wet cake ingredients in a separate bowl: eggs, milk, oil, vanilla paste and extract.
  4. Whisk wet and dry together.
  5. Combine all ingredients for the nut topping in a small bowl and set aside.
  6. Prepare an 8×8 pan with parchment paper and coconut oil spray.
  7. Add half of the cake batter to the dish, dot with half of the nut mixture, pour on second half of cake, and finish with the second half of the nut mixture.
  8. Bake at 350 for 30-35 minutes, or until completely set in the middle and golden throughout.
  9. NOTES: A few have experienced an “eggy” taste with this recipe. Baking with whey can have that taste. Make sure you add enough vanilla to your batter, even if you don’t have the paste. To further tone down the whey, add some almond extract as well (about 1/2 tsp of almond and 1 tsp vanilla). The final note is to TASTE the batter before you bake it. If the batter is good, the cake will be good. Happy baking!

Orange Spiced Truffles (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Truffles are quickly becoming one of my favorite holiday treats. They’re easy to make, but they look so  *fancy*. Plus, you can get really creative with the flavors! Thus, these spicy chocolate-orange truffles were born.

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Of course, the base of almost any truffle is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

The spice used in these truffles is cardamom. It’s a strong and unique flavor, so you won’t need much of it, but it  truly makes these truffles something to talk about. The flavor is equal parts herbaceous and floral, with an aromatic scent. I also used orange extract and orange liqueur.

*NOTE: Orange liqueur does not add any extra sugar to these tiny delights. It does carry about 7g carbs per one fluid ounce (which is what’s used here), so it adds less than 0.5g carbs  per truffle. If you don’t want to use alcohol in these, you can leave it out.

The only work involved in these babies is prepping the chocolate mixture.

First, you heat the cream with any granular sweetener you plan to use (if using), orange extract, cardamom, salt, and butter. You want to heat the cream almost to its boiling point, so that it’ll melt the chocolate quickly.

Add the hot cream to the chopped chocolate. Whisk, whisk, whisk….

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Keep whisking the chocolate and cream until the chocolate is fully melted. You’ll then reach this stage.

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The mixture has this seemingly “gritty” texture because the butter is not yet fully incorporated. Whisk a bit more vigorously, and…

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You get to this stage! Rich, velvety smooth chocolate. At this point, add in your orange liqueur, and whisk a little more.

Pop the mixture into the fridge for quick hardening, or if you want to roll the truffles at a later time.

*NOTE: When you’re ready to roll out the truffles, make sure your hardened chocolate has been on the counter “defrosting” for at least 20-30 minutes prior to scooping. Trust me, this step makes scooping/rolling a LOT easier. You’ll barely even have to handle them, if the chocolate is soft enough.

I then rolled them in chopped raw macadamia nuts. I thought macadamias would best compliment the orange-chocolate flavor, but you can use any unsalted nut you like. Or, if you don’t mind the extra work, you can dip them in melted dark chocolate!

I also use the term “rolled” very loosely. By “rolled” I mean I scooped the chocolate using a small cookie scoop (about 1 Tbsp), turned it directly into the chopped nuts, tossed lightly, and rolled gently between my hands to get a more rounded shape. Using this method, my hands got away nearly mess-free.

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It’s just that easy!

What could be better than deeply dark chocolate spiced with cardamom and orange liqueur then rolled in crunchy macadamia nuts? Dessert achieved!

If you liked this variation, also try my Dark Chocolate Espresso Truffles!

Orange Spiced Truffles (THM S)

  • Servings: Makes approx. 16-18
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz 85% dark chocolate
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1/4 tsp orange extract
  • 1/8-1/4 tsp ground cardamom
  • 2 Tbsp orange liqueur
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (See note above if choosing to use a granular sweetener)
  • about 1/2 c finely chopped macadamia (or other) nuts

Directions

  1. Bring the cream, butter, orange extract, cardamom, salt and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the orange liqueur. Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

Dark Chocolate Espresso Truffles (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you like holiday treats that are easy to make and take very little effort, then these are for you!

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Of course, the base of these truffles is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of  THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

I flavored up the chocolate using instant espresso, a pinch of pink salt, and Kahlua coffee liqueur.

*NOTE: The Kahlua in this recipe is very little, and adds less than 1g of sugar to each truffle. If you’re concerned about using it, or don’t want to use any alcohol, you can substitute with a touch of rum extract.

The only “work” (I use that term very loosely here) involved is whisking the heated cream into the chocolate.

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Whisk, whisk, whisk.

Then you get to this stage.

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Notice, the chocolate is melted but the texture looks “gritty.” This means the butter has yet to be fully incorporated, and the mixture is still “broken.” Keep whisking, maybe even a bit more vigorously…

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Then you get this!

Velvety smooth, rich chocolate.

At this point, you have two options: cover and refrigerate to  accelerate the hardening process or let the mixture stand (covered) until it stiffens at room temperature. If you don’t want to portion them out right away, I would suggest refrigeration until about 20-30 minutes before you’re ready to roll.

*NOTE: When you’re ready to roll, make sure the chocolate has had a chance to thaw a bit on the counter – it will make portioning much easier (like barely even having to touch it, easy).

As far as coating goes, you can really use any nuts that you like. Pecans or pistachios would be great here! I chose to use finely chopped hazelnuts, because chocolate LOVES hazelnuts.

Using a small scoop will be your best, and easiest, bet for portioning these out. Plus, it’ll keep your hands pretty clean. Scoop the chocolate, turn it directly into the chopped nuts, toss lightly to coat, then roll the truffle gently between your hands and set aside. Lather, rinse, repeat…

Once they’re all rolled, store them in a zip-top bag in the refrigerator until use. They keep fine at room temperature (for gift boxes and such), but for long-term store in the fridge.

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Don’t they look divine? Rich chocolate spiked with espresso and Kahlua, rolled in crunchy hazelnuts. Beautiful as a holiday gift, dessert, or as an everyday treat in your fridge.

If you liked this recipe, try my Orange Spiced Truffles next! You won’t be sorry. ^_~

Dark Chocolate Espresso Truffles (THM S)

  • Servings: Makes approx. 15-18
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz chocolate (85% or Lily’s, see Note above), roughly chopped
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1 tsp instant espresso powder
  • 2 Tbsp Kahlua, or 1/2 – 1 tsp rum exract
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (see Note above if using a granular sweetener)
  • 1/3 – 1/2 c finely chopped hazelnuts (raw or roasted, unsalted)

Directions

  1. Bring the cream, butter, espresso granules, salt, and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the Kahlua (or rum extract). Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

Sweet & Salty Spiced Nuts (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps keep this blog running with free recipes. Thank you!

Spiced nuts are one of my most favorite things to make during the holidays. You can make a bunch of them at once, and it doesn’t take a lot of time. Added bonus, they make your house smell like Santa’s armpit (which is amazing, by the way ^_~).

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I started a tradition a few years ago of  baking “thank you” treats for the people around us who work hard every day, teachers, neighbors, our YMCA community, etc., and spiced nuts are a must in their treat bags. Everyone loves them, and they’re easy to snack on.

This was my first year doing spiced nuts as a Trim Healthy Mama, and I gotta say…I’m pleasantly surprised. I honestly wouldn’t know these weren’t “traditional” nuts if I hadn’t made them myself.

The ingredients are so simple, I bet you already have them in your pantry/fridge. The prep only takes 5 minutes, and they bake for about an hour.

Start by whisking the water and egg whites until slightly frothy. Then add the nuts, and stir to coat them in the egg white mixture. Sprinkle with salt, cinnamon, and Pyure (or THM Gentle Sweet). Ready for the oven!

Spread them out into one layer on a baking sheet lined with parchment.

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Bake in a 225 degree oven for about 1 hour, stirring every 15 minutes. Stirring helps ensure that you have even coating on every nut, even baking on all sides, and no scorching.

*NOTE: If you have a darker baking sheet, it may take less than one hour. They’re done when the coating is completely dry and candied. They harden further as they cool.

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Finito! And with very little effort, I’d say. That’s a holiday classic done right! ^_~

Sweet & Salty Spiced Nuts (THM S)

  • Servings: Multiple
  • Time: 1 hour, 5 mins
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 225.
  2. In a large bowl, whisk together the egg whites and water until slightly frothy.
  3. Add the nuts, and stir to coat.
  4. Sprinkle with sweetener, cinnamon, and salt and stir to coat.
  5. Spread the nuts into one, even layer on a parchment lined baking sheet.
  6. Bake at 225 for about one hour, stirring every 15 minutes.

Salted Caramel Spice Cake (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Let me go ahead and put this out there – this cake took me two tries. Not only did it stick to my non-stick, sprayed pan (GRR!) but also the flavor needed adjusting. However, in my absolute need to make the second cake a good one (as I was running out of ingredients), I concocted this amazingly flavorful cake.

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My little dude just turned 2 before Thanksgiving, and for his birthday I like to make Fall or Winter-inspired cakes. Last year, my mother-in-love made him an amazing pumpkin spice cake that he (and the rest of us) gobbled right up. This year, I wanted to do something a little different, but still keeping with a seasonal theme.

Enter – spice cake.

Warm spices are something I live for this time of year, and a newly discovered favorite addition is cardamom. Cardamom isn’t warm like cinnamon or cloves – it’s more floral like lavender, and complements the other spices with which it’s paired.

This cake is spiced with cinnamon, ginger, nutmeg, cloves, cardamom, and molasses for a deeply intense flavor. [The cake itself is dairy free, so if you need to go that route on the frosting as well, I suggest one of the dairy-free icings (pg. 309)  in the Trim Healthy Mama Cookbook.]

Once the layers were cooling on the rack, I soaked them with warm salted caramel sauce. [YUM.] If the layers cool before you’re able to put the caramel on, that’s fine too. The caramel does stiffen slightly [like a glaze, almost] once it cools to room temperature, so you won’t have any issues when you try to frost. It should glide right over the glaze like a big, fluffy cream cheese blanket (Can you tell I like frosting?).

I finished it with vanilla mascarpone cream cheese frosting and chopped toasted pecans. If mascarpone cheese is unfamiliar to you, it’s basically an Italian sweet, and slightly softer, version of cream cheese. It does have a few carbs with it, so I only use a touch of  it in this recipe. I usually find mascarpone in the specialty cheese section of my grocery store. If you don’t have it, or your grocer doesn’t carry it, you can just replace it with extra cream cheese.

The layers are moist and spicy, while the frosting is fluffy and creamy; finished with crunchy pecans, and you have a real holiday winner.

*TIP: When you’re stacking the cake on your display stand, cover the stand underneath the cake with pieces of parchment paper. I rip a small square of it to cover the edges of the cake, but are still small enough to easily pull out later. This way, you can be as messy as you like while frosting it, then pull the paper out when you’re done and all the mess goes with it.

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Salted Caramel Spice Cake (THM S)

  • Servings: 16-18
  • Time: 2 hours
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Combine dry ingredients with spices and sweetener in a small bowl. In a separate large bowl, beat together the eggs and yolk, coconut milk, almond milk, vinegar, molasses, and melted coconut oil.
  3. Begin adding the dry ingredients into the wet mixture in two batches, being careful not to over-mix.
  4. Prepare two 8-in round cake pans by cutting two circles of parchment paper for the bottom.* [You do not want to skip this step, otherwise your cake may not come out. Trust me, I lived it on my first attempt.] Lightly spray the parchment and sides of your pan with coconut oil.
  5. Pour the batter evenly between the two pans, and gently tap the pan (picking it up a bit and then lightly dropping it evenly) against a flat surface to release any air bubbles. Bake in at 350 degree oven for 30-35mins, or until an inserted toothpick comes out cleanly.

Salted Caramel Glaze (THM S)

  • Servings: 1 cup*
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Add the first 4 ingredients in a sauce pan over medium heat. *[The coconut sugar is optional. It adds a negligible amount of carbs and sugar per serving, less than 1g each. You can do molasses instead if you’re sensitive to blood sugar spikes.] Bring mixture to a boil and continue boiling carefully for 6-8 minutes, stirring constantly. The coconut sugar will caramelize slightly, and some of the liquid will evaporate off. Keep the heat at or below medium (about 4 on an electric range) to prevent the sugar from burning.
  2. Remove from the heat, whisk in butter and cream. Whisk in table salt, and sprinkle in sea salt.
  3. Cool for about 5-7 minutes, then spoon the mixture over both cake layers.

Vanilla Mascarpone Cream Cheese Icing (THM S)

  • Servings: 16-18*
  • Time: 8 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 3 blocks softened cream cheese
  • 1 1/2 sticks unsalted, softened butter
  • 1/4 c heavy cream
  • 1/3 c mascarpone cheese (chilled is fine, as the cheese is soft)
  • 1/4 c Pyure or Gentle Sweet* *(If using GS, grind it in a blender cup or spice grinder)
  • 1 1/2 Tbsp vanilla bean paste (vanilla beans from the pods work also, or an extra 2 tsp vanilla extract)
  • 1 tsp vanilla extract
  • 3 pinches salt
  • about 1 c chopped, toasted pecans

Directions

  1. Combine all ingredients except nuts in a large bowl and whip with a stand mixer (or with a handheld electric mixer) on medium-high speed until everything is fluffy and well-incorporated. Adjust for sweetness, if needed. *[This recipe makes enough to abundantly coat between the layers and outside of the cake. If your sweetener has a little “crunch” in your icing, don’t worry, it does break down once the frosting has a chance to set.]
  2. Coat the completely cooled layers with the icing, and stack. Finish the sides and top of the cake. [I like a more rustic, “homemade” look so I don’t spend a ton of making the edging perfect.]
  3. Cover the top of the cake with the chopped pecans. Store at room temperature for immediate serving, or in the fridge if you’re serving the next day.

Pumpkin Pecan Cream Cookies (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love a good cream sandwich cookie. They look really impressive, but are super easy to make.

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I made a chocolate version of these cookies a few months ago, and they were an absolute HIT. Chocolatey, rich, and creamy – like a fresher, healthier THM-version of an Oreo.

I decided to throw together this pumpkin version to welcome the season of pumpkin. By the looks of these cookies, you’d think they took me all night – well, they DIDN’T. They were so easy to throw together, it’s ridiculous.

I used maple flavor in both the cookies and the frosting. Now, I am not a maple-crazy person. It’s just one of those flavors I’m not terribly fond of, HOWEVER these cookies are not in-your-face maple. There’s a hint, but not enough for a non-fan, like me, to say, “Ugh, MAPLE.”

The cookies come together in one bowl – first the dry ingredients, then the wet straight into the dry.

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The dough is fairly wet – like slightly thicker pancake batter.

Line a large baking sheet with parchment paper, and begin dropping the dough onto the sheet, leaving about 1 1/2 inches between cookies.

I like to use a mini ice cream scoop or melon baller for cookies. It makes the perfect size, and all the cookies come out evenly. Plus, it makes quick work of getting through that dough scooping.

Bake the cookies at 350 for about 20-25 minutes, until they are lightly browned at the edges. They will still be a little soft (but not raw) to the touch, and will firm as they cool. Remove to a cooling rack, and scoop more cookies if necessary until all the dough is baked.

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While the cookies cool, make the maple frosting, then place it into a pastry bag with a fancy tip (or a plastic bag with the corner cut off works great too!) and begin piping the frosting onto half of your cooled cookies. Place the tops on, and you have cookie sandwiches!

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The cookies themselves can be a little soft, so I like to keep these in the fridge to firm up a little. They’re perfect in a gallon storage bag for up to 2 weeks (however, they likely won’t be around that long ^_~).

I gave my I-hate-all-orange-things 4-year-old one of these cookie sandwiches yesterday, and I swear to you she sounded like a Chopped judge.

“I just love the cream…Really delicious cookies, momma…The pecans are crunchy…THESE ARE PUMPKIN?!…You have to make these all the time.”

In short, kids and adults will love them. ^_^

Pumpkin Pecan Cream Cookies (THM S)

  • Servings: Makes 20 sandwiches
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. In a medium bowl, whisk together the dry ingredients for the cookies. Add the melted butter, eggs, pumpkin, and extract(s). Stir in the chopped pecans.
  3. Line a large baking sheet with parchment paper, and begin dropping the dough onto the sheet, leaving about 1 1/2 inches between cookies.
  4. Bake the cookies at 350 for about 20-25 minutes, until they are lightly browned at the edges. They will still be a little soft (but not raw) to the touch, and will firm as they cool. Remove to a cooling rack, and scoop more cookies if necessary until all the dough is baked.
  5. For the frosting, cream together the butter, cream cheese, and extracts. Begin adding the sweetener, 1 Tbsp at a time until you reach your desired sweetness.
  6. Once the cookies are completely cooled, begin piping the icing onto the sandwich halves and placing the tops.
  7. Store in a zip-top bag in the fridge for up to 2 weeks.

Smoothie Diaries: Chocolate Almond Banana

If there’s one drink I absolutely adore (besides coffee) it’s a good smoothie. And, in my opinion, it’s hard to make a smoothie that doesn’t taste good! How can you go wrong with sweet stuff and milk? You can’t.

Smoothies give a light, healthy start to your morning and can keep you filled until your next meal or snack time when made correctly.

A lot of people hear, “smoothie,” and don’t think it’s possible to be fulfilled by a drink. These are the people who probably don’t make their smoothies right.

And that is exactly why I’m making a smoothie series: Smoothie Diaries! Over the past few years I’ve perfected the art of making smoothies not only tasty but filling. Every once in a while I’ll update the series with a new drink to keep it interesting : )

I’ll start with an easy, but a goody – the chocolate almond banana smoothie.

The almonds give you fabulous energy at any point in the day. The bananas offer hearty texture and, of course, the benefit of fruit! Then there’s chocolate – need I say more?

Chocolate Almond Banana Smoothie

  • 2 cups frozen sliced bananas (or 2 fresh bananas, sliced. If you’re not using frozen bananas, add about 1 – 1 1/2 cups ice to make it cold and slushy)
  • 1 – 1 1/2 cups milk (whatever you have! Soy, almond, skim, 1%….you get the picture)
  • 1 scoop vanilla protein powder (if you don’t have protein powder, you can sub a cup of light vanilla yogurt to get the same effect)
  • 1/2 Tsp unsweetened cocoa powder (if you have chocolate syrup, you could use about 1 Tsp instead of the powder. Just what I had in my cupboard!)
  • 1/2 cup raw almonds (you could sub a heaping Tsp of almond butter if you don’t have raw almonds. If you have both use them! The raw almonds add texture and the butter adds intense almond flavor.)
  • 1 Tsp sugar (It’s not totally necessary, just depends on your taste! The raw almonds needed a little sweetness, so I added it. If you sub almond butter the sugar won’t be needed.)

Throw all the ingredients into your blender and let it go on medium-high until everything’s emulsified. This recipe makes one LARGE serving (about 12oz).