Double Chocolate Peanut Butter Banana Smoothie (Vegan, Gluten Free)

Some days I am very, very happy to live in Texas. Today is one of those days. While Facebook is filled with posts of how ridiculously cold everyone else is in the rest of the country, I'm enjoying a bright, sunny, 70 degree day. Which is great because I've been craving my favorite dessert smoothie lately and it doesn't taste quite the same when you're bundled up in the blanket. 

The other day I mentioned how my New Year's resolution is to consciously include more greens in my diet. Last year I made a point to make sure I had greens at least once a day, this year I'm doubling that; it's my goal to consume greens at least twice a day. This smoothie is perfect for helping achieve that goal. After indulging in holiday treats for the last few weeks we have the tendency to quit treating ourselves cold turkey. This isn't necessarily a bad thing, but sometimes that leads to back-sliding and never sticking with our goals. It's my belief that we should never deprive ourselves or stop treating ourselves. We work hard and life's too short to cut out all indulgences. Instead I like to find healthy ways to incorporate the things I love that way I can stick with my goals for the long haul. Whether you love dark, leafy greens like me or hate them, but know you should eat them, this smoothie is perfect for you. Assuming you love chocolate, bananas and peanut butter of course. 

I love this smoothie for many reasons:

1) It's chocolate.

2) It tastes like dessert.

3) It blends up in minutes.

4) It's filling and satisfying, yet gives you a burst of energy.

5) It's loaded with good stuff like magnesium, antioxidants, protein, healthy fats, potassium, fiber, iron and other important vitamins.

6) Its basically the perfect PMS smoothie (not that you have to be a girl or experiencing those symptoms to enjoy it).

Double Chocolate Peanut Butter Banana Smoothie

• 1 frozen banana
• Giant handful of your favorite greens (I did a mix of spinach and kale)
• 1 tablespoon ground flax seeds
• 2 tablespoons raw cacao powder
• 2 tablespoons peanut butter (or your favorite nut butter)
• 1/2 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract
• 1/4 dark chocolate chips

Makes 1-2 servings.

Place all the ingredients in the blender and blend until smooth (you may need to stir or add more almond milk depending on how powerful your blender is). Pour into your favorite glass, pop in a straw, sit back and enjoy.

*Notes:

-If you don't have any frozen bananas on hand, feel free to use a fresh, ripe banana and add 4-6 ice cubes to make it colder.

-Feel free to adjust the amounts to your specific tastes, most times I make this I don't measure the ingredients I just toss in whatever looks good. 

Fun fact: Today is my 100th post! So I'd just like to say thank you, thank you, thank you to everyone who reads this blog and for all the comments and feedback both on here and Facebook. It means so much to me! If there is anything you'd like to see more of on the blog, please don't hesitate to ask!

Cinnamon Chocolate Chip Ice Cream (Vegan, Gluten Free)

Growing up I can hardly remember a time when ice cream wasn't present in my parents' house. There were always at least two cartons of ice cream in the freezer and we all knew the flavor with nuts was for Dad; whether it was Pistachio, Rocky Road or Butter Pecan. If it contained nuts, it might as well have Property of Dad stamped across the top. Mom would take turns getting us kids our favorite flavors. Mint Chocolate Chip for Dan. Chocolate Chip Cookie Dough for me. Anything with caramel for Sherie. Occasionally she'd get some Chocolate Peanut Butter Cup frozen yogurt for herself. Now when I say we had ice cream just about every night I don't mean we each had a scoop, we each had a bowl...with multiple scoops. Delicious? Of course. Healthy? Not so much.

Over the years as I've become more health-conscience and less able to digest dairy, I've sought out ways to appease my cravings for something sweet, cold and creamy. Banana ice cream has come to my rescue time and time again. It's fast, it's easy, it's cheaper than regular ice cream, healthier than regular ice cream and most importantly it tastes great! 

This particular flavor is one of my favorites. Inspired by the Ben & Jerry's flavor Oatmeal Cookie Chunk (which fortunately I can no longer find in stores), it combines the tasty, comforting flavors of cinnamon and chocolate. Plus, it's a bowl full of fruit that looks like cookie dough!

Cinnamon Chocolate Chip Ice Cream

• 2 Frozen Bananas
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Pure Vanilla Extract
• 1 Tablespoon Almond Milk
• 1/4 Cup Dark Chocolate Chips (Vegans, make sure they're dairy-free)

Makes 2 scoops.

In a food processor, blend bananas, almond milk, cinnamon and vanilla extract until the bananas have become smooth and creamy (you may need to scrape down the sides occasionally). Once, the mixture has reached the consistency of soft serve ice cream, add the chocolate chips and pulse a few times to break up the chips (this is optional, feel free to just stir in the chips, I like to have them shaved down into smaller chunks). At this point you can either enjoy the ice cream as soft serve or place in the freezer for about a half hour or so if you prefer a firmer texture. Whatever you decide, be sure to savor this guilt-free treat with a smile on your face.

Do you have an ice cream habit you're tricking to kick? 

If you've had success, share your secrets!

Double Chocolate Muffins (Vegan, Gluten-Free)

Chocolate for breakfast. What's better than that? 

Yesterday, I was reading this recipe for Glazed Chocolate Donuts over at Detoxinista, where she mentioned that you can use almost any donut recipe to make muffins- what!? A whole new world opened up before me. There have been so many delicious donut recipes floating around the blogoshpere and Pintrest, but I have yet to buy a donut pan so I've been left out of all the fun. Not anymore! These muffins are loaded with fiber and potassium and will have you believing you're indulging in a rich, chocolate cake.

Double Chocolate Chip Muffins

Adapted from: Detoxinista

• 3 Ripe Bananas
• 3/4 Cup Coconut Oil, Melted
• 1/2 Cup Pure Maple Syrup (or Agave or Honey for non-vegans)
• 2 Flax Eggs (2 Tablespoons Ground Flax Seed stirred into 6 Tablespoons Water)
• 2 Tablespoons Pure Vanilla Extract
• 3/4 Cup Coconut Flour
• 3/4 Cup Unsweetened Cocoa Powder
• 1/4 Teaspoon Sea Salt
• 1 1/2 Teaspoon Baking Soda
• 3/4 Cup Dark Chocolate Chips (Optional, if you don't want the double chocolate, but who wouldn't want that?)
• 1/2 Cup Sliced Almonds (Optional)

Makes 12 Muffins.

Preheat oven to 350 degrees. Make flax eggs and set aside. Mash bananas in a large bowl. Add coconut oil,  maple syrup and vanilla extract, mix well. Add flax eggs; mix again. In a separate bowl, whisk together coconut flour, cocoa powder, sea salt and baking soda. Add the dry mix to the wet and stir until just combined. Fold in chocolate chips. Spoon batter into greased or lined muffin tins, filling them all the way. Sprinkle with almonds. Bake for 30-35 minutes or until firm or a toothpick comes out cleanly. Allow to cool for a few minutes before serving. Enjoy!

Note: Do not try substituting different flour for the coconut flour. It will not work due to the absorbent quality of the coconut flour. I found that neither the banana nor the coconut flavor was detectable. 

What's your favorite donut or muffin recipe?

Peace & Love,

Joy