Breakfast Chocolate Protein Smoothie (minus the powder)

I really like getting my nutrition from food as much as possible (although I do take supplements as well).  I eat so many protein-rich foods, I've never bothered with protein powder in my smoothies.  Just protein food, and other nutrient-rich foods.  Worse thing in this smoothie?  Honey.  

So these days my go-to breakfast is a thick, chocolatey protein smoothie.  Almost every morning.  Fills me up and holds me until lunchtime (probably because I drink about almost 30 oz - yes, you read that right).

You will want to adjust this recipe to your own taste.  Here's what I do (more or less):

Chocolate Protein Smoothie

  • 3/4 - 1 cup low-fat milk
  • 3 - 4 oz low-fat plain greek yogurt (greek yogurt is much higher in protein than regular yogurt)
  • 1 banana (I use them just barely ripe, before they develop all that sugar)
  • 1 - 2 Tbs organic peanut butter or almond butter (don't like nut butters?  No worries. Use 1 Tbs and you won't taste it).
  • a handful of organic blueberries or strawberries
  • a handful of organic baby spinach (can't taste it)
  • 1 - 2 Tbs organic chia seeds and/or ground flax seed
  • 1 rounded Tbs unsweetened cocoa
  • 1-2 tsp organic honey
  • 5 ice cubes
Add the milk to your blender.  Then add everything else.  Blend until ...well.... blended (30 seconds if you're lucky enough to have a Vitamix).

Tastes like a chocolate smoothie.  I think this makes about 32 oz.  Probably plenty for two people.  Unless you're me.

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Gluten-free Buttermilk Almond Pancakes

 A Sunday morning party on a plate!

I had some leftover buttermilk from a Gluten free Almond Pound Cake that needed to be used (because I hate throwing out food!), so I played around with my other gluten-free pancake recipe.  Wonderful results!  Same fluffy pancakes but with a tang of buttermilk and a hint of almond.

Besides the buttermilk-almond change, I also used coconut oil instead of canola (a better choice in general), and a little coconut palm sugar (sugar is sugar - it's all bad no matter when it comes from).  

As always, sub out ingredients for your favorites.

Gluten-free Buttermilk Almond Pancakes

  • 1/2 cup Rice Flour (brown and/or white)
  • 1/2 cup Almond Flour (my local Costco started selling Bob's Red Mill Almond flour at a great price!)
  • 3 Tbs. Tapioca Starch/flour
  • 1/3 cup Potato Starch
  • 1 Tbs Coconut Sugar
  • 1 tsp. Baking Soda
  • 1 1/2 tsp. Baking Powder
  • 3 Tbs. Ground Flax Seed (optional, but why not?)
  • 1/2 tsp. Salt
  • 1/2 tsp. Xanthan Gum (probably optional)
  • 2 Eggs, lightly beaten
  • 1/2 tsp. Vanilla
  • 1/2 tsp Almond extract
  • 1 cup Buttermilk (I used low fat)
  • 1/2+ cups Water, approximately (This batter is thick. Add a little extra water if the batter seems too thick)
  • 3 Tbs. Coconut Oil
If you're using an electric griddle, preheat it to about 325-350 degrees. Otherwise, heat your frying pan or gas griddle as you normally do. Grease your griddle or pan as you normally do.  I usually add a little butter, since I don't put butter on the pancakes when I eat them.
  1. Combine all of the dry ingredients in a bowl and mix well.
  2. Combine the wet ingredients.
  3. Add the wet ingredients to the dry and mix just until blended. A few lumps are OK.
  4. Pour onto hot pan. When the bottoms are nicely browned, flip and cook the other side until golden brown. I usually press them down lightly with my spatula after I flip them.
  5. Serve them up with your favorite topping.

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