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Chocolate Raspberry Smoothie

Who has eaten dessert for breakfast? Cake, cookies, pie? I certainly have. Apple crisp is my personal favorite, because it is the easiest to “justify” – it’s just fruit with “granola” on top, right. We’ve all been there (I think). It reminds me of this Bill Cosby skit about chocolate cake.

Well, this smoothie is as close to a healthy dessert as I’ve found for breakfast. It is my new go-to. With the end of summer heat sticking around, I find myself wanting something cold after my morning workouts. This is good for you and SUPER delicious. I really feel like I’m drinking a milkshake. Enjoy!

(Sorry for my continued lack of pictures. Life and my desire to eat seem to be getting the better of me lately.)

Chocolate Raspberry Smoothie (Serves 2)

3 pitted dates
1 cup skim milk
½ cup raspberries, chilled/frzoen
¼ cup cocoa powder
1 cup vanilla fat free greek yogurt
1 banana, sliced, chilled/frozen
1 cup ice (preferably crushed)

1. Place fruit in freezer for at least 30 minutes or overnight. Can use fresh raspberries that you chill/freeze or storebought frozen raspberries.

2. Soak dates in hot water (enough to cover the dates) for 5-10 minutes. Drain water.

3. Blend dates and milk until dates are broken up. Add in remaining ingredients. Blend until smooth.

Nutritional Information (Amount per serving):

Calories: 312
Protein: 17 gm
Fat: 2 gm
Saturated Fat: 1 gm
Cholesterol: 6 mg
Carbohydrates: 67 gm
Fiber: 10 gm
Sodium: 90 mg

Recipe notes: I have had success making this without the soaked dates as well. I sub in a a teaspoon or two of honey for sweetener. That brings down the fiber quite a bit. Just for mornings when I forget to soak some dates.

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Whole Grain Muffins

Do you go in food phases?  Or am I just a crazy pregnant lady?  Maybe don’t answer that second one.  I am in a total muffin craze the last few months.  I am either making muffins, planning to make muffins, or thinking out what ingredients I have to make them.  The only good thing is that I do try to pick healthy muffins.

These were originally called “Bran Muffins” but my grocery store didn’t have any bran.  I think the oats are a great substitute that I always have on hand.  These make a great breakfast or snack.  And they freeze well for later, so make a big batch!  Enjoy!

Whole Grain Muffins (Makes about 12 muffins)

Whole Grain Muffin

1 cup whole pitted dates (about 6 ounces)
¾ cup orange juice
1 cup fat-free buttermilk
1 medium banana, mashed
¼ cup canola oil
1 teaspoon vanilla extract
1 cup white whole wheat flour
1 ¾ cups old fashioned oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ – 1 teaspoon ground cinnamon
¼ teaspoon salt
2 eggs

1. Preheat oven to 350. Line a muffin pan with paper liners (optional). Coat liners or pan with cooking spray

2. Combine dates and orange juice in a pan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Process until smooth in a food processor or blender. Add buttermilk, oil, and vanilla; process until smooth.

3. Combine flour, oats, baking powder, baking soda, cinnamon, and salt in a medium bowl, stirring with a whisk. Add date mixture, stirring just until moist. Add eggs, stirring just until combined. Do not over mix. Spoon batter into muffin cups with cups ½-⅔ full.

4. Bake for 28 minutes or until a toothpick inserted in center of muffins comes out clean. Remove from pan; cool on a wire rack.

Nutritional Information (Amount per muffin):

Calories: 197
Protein: 5 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 32 mg
Carbohydrates: 31 g
Fiber: 4 g
Sodium: 214 mg

Recipe Notes: If you use paper liners and have any intention of eating these muffins while warm, you MUST spray them. Once completely at room temperature, they come out of the liner fine. But if they are at all warm (say warmed up in the microwave after freezing), they will stick to the liner and you lose half your muffin. I like a lot of cinnamon flavor in my muffin, so I upped the cinnamon. If you aren’t a big cinnamon fan, keep it to ½ teaspoon. The original recipe says these are good for mixing in other ingredients, such as berries, carrots, nuts, etc. I haven’t tried it myself, since there are already 2 fruits in the batter. But I could especially see shredded carrot and nuts as a carrot cake version being delicious.

Source: adapted from Cooking Light

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