Luxuriously creamy, plant-powered decadence has made its way to A Cookable Feast today. Say hello to Chocolate-Tahini Banana Breakfast Milkshake!
A milkshake for breakfast??? Yes, indeed! When it’s processed-sugar-free – and gluten-free, and dairy-free, and vegan – a milkshake is a totally valid breakfast. Chocolate-Tahini Banana Breakfast Milkshake is essentially a smoothie, but calling it a milkshake feels more whimsical.
Today’s recipe is a simple-yet-mighty one: Homemade Hot Chocolate (that is processed-sugar free)!
This is the PERFECT time of year to enjoy a cup of steaming, creamy hot chocolate. I’ve been LOVING this Homemade Hot Chocolate recipe, which is comprised of just three simple ingredients: milk (specifically whole dairy milk, which lends its special creaminess – though you can certainly use an alternative milk), unsweetened raw cacao powder, and pure maple syrup. That’s it! No baddie processed sugar or refined powders glutted with chemical-laden ingredients in this hot chocolate!
Today is all about the kind of chocolatey, coconut-y banana-laden goodness that beckons you out of bed in the morning with a smile on your face and joy in your heart. Chocolate Coconut Banana Smoothie Bowl is IN THE HOUSE!!!!
(I never underestimate the power of a delectable breakfast to motivate me to rise. Awaking with the image of fresh-baked muffins in my head made getting up for class sophomore year a delight. Oh, dorm food days, I do miss you sometimes!)
I’m a wee bit enthused about this one. This Chocolate Coconut Banana Smoothie Bowl recipe contains unsweetened raw cacao powder AND cacao nibs (think a more natural version of baking chips). Unsweetened raw cacao is LIIIIIFE, in my book.
Well, guys, it’s finally here: it’s Election Day 2016 in the U.S. Thank the Lord! I know most of you are with me in feeling that sentiment, regardless of your political affiliation. This election year has been a rough one; this contest has most of us pretty darn stomach-in-knots nervous.
I was supposed to go out to brunch Sunday, but a little bully of a snowstorm derailed that. It wasn’t a blizzard, but it was enough slick roads and nastiness to keep me from getting on to the freeway and sliding around like a bumper car. After a high of about 50 degrees and walking around outside without a coat on Saturday, we are now sporting average highs around 20 degrees, blasting gales with wind chills in the single digits, and this lovely, freeze-y, arctic tundra landscape. Winter is finally upon us in Detroit! We’d been pretty spoiled so far this season with only one big snow prior to this last week. Reality check! Wah wah. But the one positive thing about inclement weather cancelling my plans on Sunday was that I got to stay home and make coconut chocolate banana granola.
You may have heard of the two-ingredient banana oatmeal cookie. It’s the easiest baked good to make: Take some bananas. Mash them. Add some oats. Mix and form into cookies that you bake in the oven and Bam! The healthiest cookies ever are born.
Chia seeds are pretty much amazing. How are such teensy little things jam-packed with so much fiber, antioxidants, protein, and omega-3 fatty acids? That I don’t know, but what I do know is that chia seed pudding is one of the best guilt-free desserts I’ve ever eaten.
One of the first things I did last year after reading the amazing book, The Sugar Smart Diet, was to eliminate packaged cereal from my diet. I had known for a long time that the great majority of cereals – even the supposedly healthy ones – were chock-full of sugar, but I had pushed this uneasy knowledge aside, not wanting to have to consider ways to change.