We’ve almost made it through the first week of school. TBH I was torn about this back to school thing. I’ve had ALOT of work to do and was looking forward to uninterrupted time to really delve into what needs to get done. But, on the other hand,I love the lazy days of summer. Mostly tho’, I just love having my kiddos home.
This year it’s just one kiddo back at it. Strange. It was weird just sending one.....Anyway....
So here we go, another year of hard work, working smarter and mostly, the daily adventure.
The First Day after school snack needed to be something we could enjoy together, it was a rough day. In typical fashion the nine year old held it all in until after he was home. In his safe zone.
Then it was like prying open a clam who’d just eaten lunch. Lots of waiting and a lot more listening.
Smoothies always go down easy and this one was no exception.
The classic chocolate banana. Not new. But definitely amped up with brain building
, mood boosting, cell regenerating ingredients and made with love, of course, the most important ingredient of all.
Just what was needed.
Chocolate Banana Almond Smoothie
By Jen Mclaughlin
Serves two
2 frozen bananas
1 cup almond milk ice cubes about 5-6 (see below for instructions)
1/2 cup almond milk ( yes,you too, can make this- see below)
1/4-1/2 cup filtered water
1/2 cup heaping spinach or kale
1 -2 tbsp avocado
2Tbsp Collagen non GMO, organic grass fed
2 Tbsp of raw cacao
1 Tbsp @manitobaharvest organic hemp hearts
1 pinch of Himalayan salt
1 -2 medjool dates( opt) if you need more sweetener
1-2 tsp mini vegan chocolate chips (such as @enjoylifefoods brand)
Follow these simple instructions:
Pour almond milk and 1/4 cup water in to blender container with collagen,raw cacao
,hemp hearts, avocado, salt and greens. Add dates if using.
Blend until smooth.
Add bananas and ice cubes and additional 1/4 cup of water or more if needed to thin out to desired consistency.
Pour into 2 serving glasses and sprinkle chocolate chips over top of each.
(Friends,it doesn’t get any easier or delicious than this.)📷
Almond milk - Jens Version
By Jen Mclaughlin
Makes approximately 4 cups
1 cup raw organic almonds
2-3 cups filtered water
4 cups filtered water
Pinch of Himalayan salt
Follow These Simple Instructions:
Soak almonds overnight (8-10 hours)in first measurement of water.
Drain and rinse those almonds off.
Pour almonds, salt and second measurement of water into blender container.
Blend on high until all the almonds seem liquified.
Strain liquid through a nut milk bag into a wide container. Gently squeeze out excess liquid from the pulp. (I use a large glass measuring cup for this part,because it’s so wide and, full
disclosure, I’m a little messy)
Store pulp in container in freezer until ready to use or use it right away in your favourite recipe! Please feel
free to share your favourite way to use the leftover almond pulp.
(Recipes here coming soon)
Add “milk” back into the blender container and add optional flavourings as desired.
***freeze the milk in ice cube trays for ready available cubes for smoothies such as the one above. Use any option below for this purpose or just leave it plain.
For slightly sweetened milk
Add 1-2 medjool dates
Or 1-2 tsp honey
Blend.
For Vanilla milk
Add 1tsp pure vanilla to the above sweetened milk.
Blend.
For chocolate milk
Add 1-2 tsp raw cacao to 1cup vanilla milk. (Yes, you get to choose your chocolate dose)
Blend.
For banana milk
add 1/2 banana to 1cup vanilla milk.
Blend.
Strain before serving if desired.
For Strawberry Milk
Add 1/4 cup washed organic strawberries to 1cup vanilla milk.
Blend.
Strain before serving if desired.
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