Smoothie Series: Java Chocolate Peanut Butter

java-chocolate-peanut-butter-smoothie

I love mornings. And while I don’t love pulling myself out of bed, once I’m up, I relish my daily ritual of pouring a cup of freshly ground coffee, making a piece of toast and sitting quietly on the back porch, reading and enjoying the stillness of the morning.

I love this part of my day so much that other morning rituals (like getting dressed and ready for work and making breakfast) usually take a back seat. Enter: the smoothie. It has been one of my breakfast staples for years, and since the Mr’s schedule keeps us from enjoying breakfast together during the week, I like to keep things simple and easy.

This smoothie is a decadent, protein-rich breakfast that will keep your engine running all morning long. It’s an inexact recipe for sure – remove/add any ingredients you like, and don’t worry about exact measurements – just wing it until you love it.

Java Chocolate Peanut Butter Smoothie

In a blender, combine until smooth:

6-8 ice cubes

1 banana

1/4 cup plain greek yogurt

2 Tbs natural peanut or almond butter

1/2 cup leftover morning coffee

1/2 cup almond milk

1-2 Tbs cocoa powder

1-2 scoops vanilla protein powder

1 Tbs honey (or sweetener of choice)

Over the next few weeks, I’ll be sharing my favorite smoothie recipes with you. I hope they make your mornings easier (and tastier)!

Do you have smoothie recipes you love? Share them with me!

Sweet Potato & Black Bean Tacos

sweet-potato-and-black-bean-tacos

This little recipe is one of my staples, and something my girlfriends and I love to make together on a regular basis (and are a little obsessed with). It is marvelously simple to make, is great for lunch leftovers, and the mix of flavors is so unique and delightful. Who would have thought of balsamic glaze on a taco? Brilliant.

Assemble the following ingredients into soft corn or flour tortillas:

  • Roasted sweet potatoes (Preheat oven to 350°. Chop 4-5 sweet potatoes into small chunks, drizzle with olive oil, add salt and pepper to taste. Roast 30 mins or until tender/slightly crispy.)
  • Canned black beans, rinsed, drained, and warmed
  • Goat cheese crumbles
  • Arugula
  • Balsamic glaze (I found mine at Trader Joe’s, in the olive oil section.)
  • Kosher salt to taste

I wish I could give credit to the genius who thought of this amazing dish, but I’ve looked all over for the original recipe and have failed to find it. At any rate, I hope you enjoy it as much as I do (every week)!

 sweet-potato-and-black-bean-tacos