Chocolate Covered Almond Smoothie (IBS & Weight Loss Friendly)

Chocolate Covered Almond Smoothie (IBS & Weight Loss Friendly)

Do you want to create chocolate flavoured smoothies, like this one, but only have vanilla or unflavoured protein powder?

Here’s a quick tip to help you achieve a rich chocolate flavour from your smoothies when using a vanilla or unflavoured protein powder!

Just add 1-2 teaspoons of cacao powder into your blender along with the other smoothie ingredients. Blend & enjoy! That’s it!! Told ya it was a quick tip ?.

Cacao is the purest form of chocolate which is why I recommend it. It’s an easy find since most grocery stores carry it nowadays. You can also find cacao powder online.

Now, whether your protein powder is vanilla, chocolate or unflavoured, give this addicting smoothie creation a try. I promise, it’ll be love at first sip ?

If you’re looking for more gut friendly chocolate-inspired smoothies, join my FREE 14-day smoothie challenge or grab my smoothie e-book which has over 30 dessert-inspired smoothie recipes for IBS & weight loss!

Chocolate Covered Almond Smoothie

INGREDIENTS: (serves 1)
1 cup frozen greens (spinach, kale, and/or broccoli)
1 small banana OR 2-3 dates
1 tbsp dry-roasted almond butter
1-2 tsp cacao powder*
1 scoop PurePaleo Protein (chocolate)
1 cup water or unsweetened almond milk

*If you’re using vanilla or unflavoured protein powder, add 2 tsp of cacao powder. If you’re using chocolate flavoured protein powder, add 1 tsp.

INSTRUCTIONS:
1. Blend all ingredients using a high-powered blender.
2. Pour into your favourite smoothie cup and enjoy!

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Chocolate Banana Chia Pudding (Plant-Based, Low-Carb)

Chocolate Banana Chia Pudding (Plant-Based, Low-Carb)

DID YOU KNOW? Chia seeds are a great plant-based food to help with weight loss.

Chia seeds rank high on the list of plant-based protein foods, making them great for putting on lean muscle, burning fat, and managing hunger and appetite.

Studies show that increasing your intake of protein can promote weight loss by curbing cravings and therefore reducing your caloric intake. Other research shows that following a high-protein diet rich in foods like chia seeds could reduce the hunger stimulating hormone, ghrelin.

If you’re looking for an easy and delicious way to add chia seeds into your diet, I highly recommend chia seed pudding. It makes for a great snack or dessert!

Want more chia pudding recipes? Check out my Chocolate Chia Pudding and Pumpkin Pie Chia Pudding recipes.

chocolate banana chia pudding

Chocolate Banana Chia Pudding

INGREDIENTS: (serves 2-3)
1.5 cups unsweetened almond or coconut milk
1 large banana, ripe
6 tbsp. chia seeds
2 heaping tbsp. cacao powder
1 tsp maple syrup (optional, for added sweetness)
TOPPINGS: (optional)
Cacao nibs
Sliced banana
Dark chocolate chips

INSTRUCTIONS:

1. Add milk, banana and cacao powder to blender and blend until smooth. Taste for sweetness, add maple syrup if desired and blend again to combine.

2. Pour into glass container, add chia seeds and whisk until well combined.

3. Let pudding thicken in fridge for a minimum of 1-hr before consuming. The longer you let the chia seeds soak the more delicious the pudding becomes (I like to soak my chia seeds for up to 24 hours).

4. Transfer to small serving bowl, add toppings and enjoy!

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Double Chocolate Banana Muffins (Gluten & Dairy Free, Paleo)

Double Chocolate Banana Muffins (Gluten & Dairy Free, Paleo)

If you love my Chocolate Chunk Banana Muffins then I’m about to make your palate explode with this spin on one of my most popular recipes to date!

I’ve amped up the flavour on these muffins by adding more rich chocolate flavour plus some optional walnut crunch & crumble.

These muffins are a great breakfast option on days when you’re running out the door. They also make for a delicious healthy snack or treat.

They’re packed with all the good stuff including quality protein and healthy fats that will keep you feeling satisfied. Even better, they’re naturally sweetened with ripe bananas and only a tiny amount of extra sweetener, so they’ll keep you on track with your health and weight loss goals.

Let me know your thoughts on this new muffin recipe. I hope you enjoy them as much as I do ?

TIP: Make a batch and store them in the freezer. Simply grab one whenever you need quick fuel–they thaw out within 10-15 minutes. If you plan to eat the batch within a week, they can be stored in the fridge.

Do you have an allergy or intolerance to eggs? Use one of the egg substitutes below:
1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg

Double Chocolate Banana Muffins

INGREDIENTS: (12 medium sized muffins)
4 pastured eggs*
1/2 cup coconut oil, melted and cooled
3 ripe bananas, mashed
1 tbsp honey or maple syrup (optional)
1 tsp vanilla extract (optional)
1/2 cup coconut flour, sifted (I like Saisha from Rootalive)
1/2 cup almond flour, sifted
1/4 cup cacao or cocoa powder
1 tsp baking powder
1/4 tsp sea salt
1/4 cup dark chocolate chips (I like Camino 100%)
1/4 cup raw walnuts, chopped (optional)

Optional Crumble:
2 tbsp raw walnuts
2 tbsp coconut chips
2 tbsp dark chocolate chips

*Substitute with 4 flax eggs or 4 chia eggs for egg free version (see instructions above).

INSTRUCTIONS:

1. Preheat oven to 350. Place liners in muffin tin.

2. Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.

3. Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed.

Note: Steps 2 & 3 can be done using a food processor to make things easier.

4. Add chocolate chips and chopped walnuts (optional) into the batter and mix.

5. Optional step for crumble: Add walnuts and coconut chips to food processor and pulse until a crumble is formed. If you don’t have a food processor, put ingredients in a bag and crush with the bottom of a mug or can. Mix in dark chocolate chips.

5. Fill muffin tins 3/4 of the way with batter. Top with crumble (optional).

6. Bake for 18-20 minutes. Let cool before removing from tin.

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Flourless Brownie Bites (Plant-Based, Gluten & Dairy Free)

Flourless Brownie Bites (Plant-Based, Gluten & Dairy Free)

If you’re on the hunt for healthy dessert and snack ideas, I highly recommend whipping up a batch of these delicious and decadent balls!

My flourless brownie bites contain pure and natural ingredients – but all you’ll taste is real brownie flavour.

You may never feel the need to have a high-carb, sugar loaded, processed brownie again after trying these little balls sent from heaven!

The perfect healthy treat or snack for those following a paleo, vegan, weight loss or IBS diet.

Flourless Brownie Bites

INGREDIENTS: (makes 25-30 balls)
1.5 cups dates (pitted and soaked)
1 cup raw almonds
4 tbsp. coconut flakes (unsweetened)
4 heaping tbsp. cocoa powder
1 tsp. vanilla extract
1/8 tsp. sea salt

INSTRUCTIONS:

1. Soak dates in water for 30-minutes and drain.

2. Add almonds and coconut flakes into food processor and process until nuts are chopped into small pieces.

3. Add dates, cocoa powder, vanilla extract and sea salt into the food processor with almonds and continue to process until ingredients starts to stick together. If mixture is too dry, add a teaspoon of water at a time until mixture becomes sticky when you press it together.

4. Scoop out mixture with a tablespoon and roll into balls.

5. Enjoy right away or store in an air-tight container in the fridge for later.

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Mint Chocolate Balls (Paleo, Plant-Based, Raw)

Mint Chocolate Balls (Paleo, Plant-Based, Raw)

DID YOU KNOW? Peppermint may relieve digestive symptoms, such as gas, bloating and indigestion.

A review of nine studies in 926 people with irritable bowel syndrome (IBS) treated with peppermint oil for at least two weeks concluded that peppermint provided significantly better symptom relief than a placebo.

In one study in 72 people with IBS, peppermint oil capsules reduced IBS symptoms by 40% after four weeks, compared to only 24.3% with a placebo.

Additionally, in a review of 14 clinical trials in nearly 2,000 children, peppermint reduced the frequency, length and severity of abdominal pain.

Try adding food-grade peppermint oil to:

Enjoy these Mint Chocolate Balls! They’re refreshing and decadent — and the perfect snack or treat for the winter season.

I suggest pairing these yummy bites with my Peppermint Mocha!

Mint Chocolate Balls

INGREDIENTS:
1 cup dates (pitted and soaked)
1 cup raw almonds or walnuts
1/3 cup cocoa powder
4 tbsp. coconut flakes (unsweetened)
5-8 drops peppermint essential oil (food grade) or 1/2-1 tsp peppermint extract (start with less and add more if needed after a taste test)
1/8 tsp. sea salt
2 tbsp coconut flakes (for coating)

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Get 24% off all Young Living essential oils (including food-grade oils) here.

INSTRUCTIONS:

1. Soak dates in water for 30-minutes and drain.

2. Add nuts and coconut flakes into food processor and process into a fine crumble.

3. Add dates, cocoa powder, peppermint oil/extract and sea salt into the food processor and continue to process until ingredients start to stick together. If mixture is too dry, add a teaspoon of water at a time until mixture becomes sticky when you press it together.

4. Scoop out mixture with a small spoon and roll into balls.

5. Spread remaining coconut flakes on a plate and roll balls into the flakes to coat.

6. Store in an air-tight container in the fridge.

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Peppermint Mocha (Dairy Free, Plant-Based, Paleo)

Peppermint Mocha (Dairy Free, Plant-Based, Paleo)

Have you ever wondered what the difference is between cacao and cocoa powder?

Cocoa powder is actually made similarly to cacao, except cocoa is heated at a higher temperature during processing.

Less processed cacao (to which less heat has been applied) — such as raw cacao — tends to contain more antioxidants.

In addition, cacao powder generally contains more fiber and nutrients including selenium, magnesium, chromium and manganese than cocoa powder.

Though raw cacao is well-known for being healthier than cocoa, cocoa powder is still healthy for you. When purchasing cocoa at the grocery store, it’s important to buy plain cocoa powder, without artificial flavors and added ingredients. Be on the lookout for regular cocoa powder or dutch-processed, which is dark cocoa powder.

If you buy raw cacao powder, remember that some of its antioxidants will be destroyed by heat. Consider using cacao powder in smoothies and no-bake desserts/snacks. Cocoa powder is ideal where heat is involved.

Peppermint Mocha

INGREDIENTS: (serves 1)
1 cup almond or coconut milk, unsweetened
1 tbsp cacao or cocoa powder
2-3 tsp. maple syrup or honey
1-2 shots espresso (or 1/2 cup strong brewed coffee)
1 drop peppermint essential oil (food grade) or 1/2-1 tsp peppermint extract
Dark chocolate shavings, for garnish

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Get 24% off all Young Living essential oils (including food-grade oils) here.

INSTRUCTIONS:

1. In a saucepan, warm milk, sweetener, cocoa/cacao and peppermint over medium-low for roughly 5-minutes, stirring occasionally.

2. Froth the milk mixture with a blender, immersion stick or other tool.

3. Brew espresso then combine the milk mixture with the espresso. Garnish with dark chocolate shavings, if desired.

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