Low-Carb Chocolate Peanut Butter Smoothie

shake-2Every school morning I wake my daughter up at 6:20 am. And every morning she holds up an open palm begging for five more minutes of sleep. I tell her I’ll be back in five minutes after making my coffee and she whispers, “s m o o t h i e...” This is our morning ritual. I don’t make the smoothie every single morning because I love to make breakfast and this girl of mine will eat almost anything- eggs with fresh basil and sausage, breakfast tacos, a BLT, Brioche french toast, waffle bowls, pasta or leftovers from dinner the night before – pretty much anything – except fruit, yogurt and cereal. Who doesn’t like fruit? Delicious sweet berries, cool watermelon, crisp apples, tangy tangerines, tart cherries, citrusy pineapple, mango and oranges – the flavors and sweetness are endless for mixing into smoothies and making fruit parfaits and Acai bowls BUT not for my girl.

Fueling up this girl's body is no easy task. I love having this smoothie as a healthy protein source.

Fueling up this girl’s body is no easy task. I love making this smoothie as a healthy source of protein and nutrients.

So when I discovered this smoothie and adapted it a bit for her palate, I held my breath when her lips met the straw for the first time. Shockingly, she gave me the thumbs up and it has been a morning or pre-training staple ever since. I love this smoothie because it’s easy to make and a very nutritious alternative. The chia seeds add additional protein and minerals that have deemed it a popular superfood. “Chia” is the ancient Mayan word for STRENGTH. The protein powder adds to the rich flavor while providing the necessary building blocks for bones, muscles, cartilage, skin and blood. And this smoothie is filling which won’t leave your stomach grumbling 40 minutes later. I do add a touch of whipped cream and drizzle a bit of dark chocolate over the top but just enough to make it look extra appealing and special.

Whipping up this smoothie takes a few minutes and the loud, annoying blender sound is the wake-up call for everyone else in the house (no use going up and down the stairs three times!)

A little whipped cream...a little chocolate drizzle...

A little whipped cream…a little chocolate drizzle…

Ingredients:
2 cups crushed ice cubes
1 cup chocolate almond milk
1 scoop chocolate or peanut butter protein powder (I love ChocoRite brand which is sugar free, and gluten free with 24 grams of protein. I purchase it at my local Albertson’s but there are 12 flavors that can be purchased directly online)
2 Tb organic peanut butter or almond butter
1 Tb unsweetened cocoa powder
1 Tb chia seeds (see the benefits here of this tiny superfood)
1 tsp pure vanilla extract

Optional additions: whipped cream, chocolate syrup, mint leaf

Directions:
Place all ingredients except the whipped cream, chocolate syrup and mint leaf in the blender. Blend for about a minute or until smooth. Spoon into an 8 ounce glass and, if you choose, top with whipped cream, a drizzle of chocolate syrup and a mint leaf.

Smoothie super fuel

Smoothie super fuel

veggie crustless quiche

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Spring has sprung and this delicious quiche recipe reminds me of a Spring Break road trip I took in college. While many of my college friends went home for Spring Break, a few of my girlfriends and I loaded up my Mitsubishi Eclipse (it was the bomb back then!), and took off on a culinary adventure.  After many Hardee’s hamburgers and  countless Wendy’s frosties (let’s face it, that is all that you can afford in college) we stumbled upon this great little café called Chelsea’s and The Village Tea Room in the Biltmore Village in Asheville, NC. At an early age, I had already acquired a love for quaint restaurants, good recipes and unique cookbooks, so before leaving, I purchased their cookbook. Luckily for me, I found this delicious, crustless quiche recipe hidden inside it’s pages and have been whipping up many versions of this wonderful quiche recipe for the past 20 years.
Asheville, NC is such a beautiful mountain town, especially in the  Spring and Fall. If you visit Asheville, plan to spend a day exploring the Biltmore Estate. This large estate was built between 1889 and 1895 by George Washington Vanderbilt II and is the largest privately owned house in the United States.  Another Asheville secret is the Grove Park Inn Resort and Spa which is one of the South’s best-loved resorts with spectacular views of the rolling Blue Ridge Mountains. This hotel has been completely renovated and has over 100 years of history tucked inside.

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Ingredients:
8 eggs, scrambled
2 Tb heavy cream
1 can cream of celery soup
1 cup Cheddar cheese, grated
1 cup Provolone cheese, grated
2 cups of quiche filling (examples below)

Directions:
In a large mixing bowl, beat eggs with a wire whisk. Add all other quiche ingredients and stir to combine.

Spray a rimmed pie dish or quiche pan with cooking spray. Pour quiche filling into your pan.

Bake at 350 degrees for an hour or until set. Allow quiche to cool about 10 minutes before serving. This can be made the night before.

Quiche filling ideas:
Shrimp and dill
Mixed vegetables
Bacon, onion and feta
Veggie sausage and veggie
Broccoli and bacon
Artichoke, red pepper, olive and feta

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PicMonkey Collage