I see you out there having brunch on Sundays. Pancakes and syrup. French toast and powered sugar. Waffles and whipped cream. I know what you’re doing; I get your secret.
You’re having dessert for breakfast. And I can SO get on board with that.
Today I have a recipe for you inspired by one of my favorite dessert, ice cream. We have a combo of flavors going on here–mint chocolate and cookies and creme. If you can handle all of that, why not try it first thing in the morning? Today was my day to indulge a little.
In blender combine,
-1/2 frozen banana
-1/2 cup frozen spinach or kale
-chocolate protein powder (I use Vega, but if you’re not into using protein powders, just up the amount of cocoa powder)
-2 tbsp cocoa powder (look for the kind that is straight cocoa, no sugar/sweetener added)
-1 drop of vanilla extract
-1 cup almond milk (or soy or regular or whatever floats your boat)
Blend little by little to get a thick consistency.
-quinoa puffs (vanilla flavored)
-1/2 cup Greek yogurt
-drizzle of honey
-1 tbsp chocolate peanut butter (thanks Tara for sharing this obsession with our team)
-smashed gluten-free choco-chip cookies (if you’re not GF, add your own variety)
Did I say this was the ‘healthiest’ breakfast? Maybe it’s not. But in case you didn’t notice, you are getting some leafy greens, healthy oils, loads of protein, and a serving of fruit. You can’t promise me that in a pile of pancakes.