energy

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Plant Based Power Smoothie

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Sometimes all I want in the morning is a power packed smoothie.  Sometimes it’s a mid-day snack or a evening dessert.  Either way, this smoothie I concocted is packed full of greatness!

INGREDIENTS:

2 cups unsweetened almond milk

2 cups pre-made from scratch cinnamon flavored oatmeal

1 banana

1 cup of power greens (spinach, mizuna, kale, and chard)

2 Tbsp. almond butter

3 Tbsp. organic dutch processed unsweetened cocoa powder

1 Tbsp. of chia seeds

1 Tbsp. raw local honey

8-10 ice cubes

DIRECTIONS:

Place all ingredients in a blender and blend until smooth.

* almond butter for protein, oatmeal for fiber, banana for potassium, power greens for vitamins, cocoa for antioxidants, chia seeds for calcium, almond milk & honey for the vitamins and natural sweetener.

 

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Peanut Butter & Chocolate Expresso Zombie Bars

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It’s all about cardio!  When the zombie’s come to take over, you’ll need the stamina and energy this bar can provide to fight them off. They’ll want some too; they’re so delicious.

ZOMBIE BARS

(yield: 6 bars)

Ingredients:

1.5 oz. chunky salted peanut butter (I’m partial to Trader Joe’s)

6 tsp. filtered water

2 oz. dark chocolate chips, lightly ground

4 tsp. organic cane sugar

2 tsp. safflower oil

1 Tbsp. ground flax meal, heaping

1 pinch sea salt

1 tsp. vanilla powder

1 oz. gluten free oats

1 tsp. arrowroot powder

1 Tbsp. expresso beans, grind well

1 Tbsp. chia seeds, heaping

2 oz. dark chocolate chips

Directions:

Preheat oven to 350 degrees. You’ll need lined parchment and a sheet pan.

1. Two bowls. One wet & one dry. Whisk together pb, water, and oil in one bowl.  In another, mix together remaining ingredients, except for the 2 oz. of chocolate chips.  Combine wet to dry, and mix thoroughly.

2. Place bar mixture onto parchment and with your hands, flatten to 1/2 inch in height and form a rectangle.  I like to use a bread loaf pan, if it’s available.

3. Bake them at 350 for 45-50 minutes. Allow to cool on the parchment, on a cooling rack.  While they are cooling, melt the 2 oz. of dark chocolate chips.  With a spatula, spread on top of cooled bar.  Allow this to cool for another 15, and then refrigerate until chocolate has hardened.  Once the chocolate has hardened, you can leave them in a covered tupperware and they will last for 5-7 days, unrefrigerated.