Chocolate Mint Smoothie

One of things I miss the most since going dairy free is chocolate malt shakes. I think part is because I remember making them as a kid with my dad. They were always a special weekend treat.

So I have adapted that same great chocolate mint taste but in a healthy treat. Perfect for an afternoon pick me up. Super easy too, just put all the ingredients into a blender and blend!

My go to milk alternative is Ripple which is a milk derived from peas. I know sounds weird right? but it actually tastes like regular milk. You can use which ever is your go to alternative milk. I added the Caco powder for the chocolate taste and it contains some great antioxidants and amino acids. The coconut oil is great for metabolism. The honey is to add a little sweetness and also has amino acids, minerals and enzymes. The peppermint oil gives it that great minty taste and it’s great for your digestive system.  The bone broth protein is awesome for many things including healthy joints, skin, muscles, digestion and more!

So there you go full of goodness, flavor and so easy to make!

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Chocolate Mint Smoothie


  • Author: Jenolistic

Description

Great healthy snack


Ingredients

Units Scale

Instructions

  1. Put all the ingredients into a blender and blend until smooth
  • Category: Drinks

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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Vanilla Peach Muffins


  • Total Time: 35 minutes

Ingredients

Units Scale
  • 1 medium peach (chopped)

Dry Ingredients:

  • 1 1/2 cups 140g ground almonds
  • 2 1/2 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Wet ingredients:

  • 2 eggs ( beaten)
  • 4 tbsp. honey
  • 2 tbsp. coconut oil (melted)
  • 2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
  2. In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
  4. Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
  5. Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Fat: 10
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 4
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