fitness Archives - blonde behind the bucket

Could’ve Been Smoothie

Ingredients

3 tablespoons of carob powder

1/2 cup of frozen blueberries

1/3 cup of raw cashews

1/2 teaspoon of vanilla extract or scrape a vanilla pod

3-5 pitted dates (size varies)

1 1/2 frozen bananas

1/2 of a frozen green apple without skin

3 tablespoons of hemp seeds

2 tablespoons of cacao nibs

1 cup of unsweetened vanilla almond milk

2 tablespoons of Ancient Nutrition multi collagen protein

2 tablespoons of agave or honey

Method

Reserve a few slices of bananas and some cocoa nibs for garnish. Add all ingredients to a blender. Combine until smooth. Pour into bucket glass and garnish.

Glass: bucket glass

Garnish: fresh slices banana and cacao nibs

Bar Chef Notes: Carob is often used as a substitute for chocolate, especially by those who are sensitive to chocolate or caffeine. The flavor of carob is earthy and not as bitter as chocolate, with a slight natural sweetness. It has a distinct taste and is often lower in calories than chocolate.

Where to buy the good? You know bucket glasses, blending machine, carob powder and stuffs?

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Cacao the Dragon

Ingredients

1 whole chopped frozen banana

I cup of Whole Foods 365 brand frozen black cherries

1 frozen packet of PITAYA Dragon Fruit

1 scoop of VEGA Vanilla Protein & Greens powder

2 tablespoons of Vital Proteins hibiscus beauty collagen powder (this one contains 120 mg of Hyaluronic Acid, which is great for your joints – confirmed by my running coach). The hibiscus flavor adds a unique taste and flavor to the mix. That certain something.

1 cup of 365 Whole Foods unsweetened vanilla almond milk

10+ PRI Manuka honey for the rim of the glass or any honey will do. Manuka has that extra extra.

2 Tablespoons Navitas Organics cacao nibs for the rim of the glass and to blend into smoothie. A little more doesn’t hurt though. These are considered nature’s dark chocolate chips and a superfood. Add a great texture and earthy flavor to the smoothie.

Method

Take a tablespoon of cacao nibs and grind them in a coffee grinder. Alternatively, you can place them in a zip-lock style bag and crush them with a mallet. Then, pour the crushed cacao nibs onto a plate. Roll the rim of the glass in manuka honey (scoop some honey with a spoon – use plastic or wood as metal can affect the enzymes in the honey) and then roll it in the cacao nibs. Place the glass in the refrigerator to chill until needed.

In a blender, in my case the Cuisinart To Go cylinder, add all ingredients. Blend until smooth. Remove the glass from the refrigerator and pour smoothie inside to enjoy.

Where To Buy:

*This is an affiliate link and I may receive commissions from purchases.*

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