We’ve all experienced rushed or, dare I say, frantic mornings where time to make both coffee and breakfast is non-existent. For Patrick and I, coffee usually wins out in that situation. Fortunately, there are ways to have both in one fell swoop, like a smoothie, though I still recommend eating “real food” for breakfast whenever possible. But let’s cut to the chase. Most of you are reading this because I not so subtly advertised an announcement with this post. I wish I could say I had a cutesy cinnamon roll recipe for you, because Patrick and I are happy to announce that I have “a bun in the oven”. Despite being sans cinnamon rolls, I’m over here basking with relief that my formerly nauseated stomach can now tolerate my OB approved and allotted daily amount of caffeine. So, I’ll cheers to you with my mocha smoothie! And come early September, I’ll be able to cheers to both you and our baby girl with a real adult beverage.
makes one 18oz smoothie
1 frozen banana*
1/2 cup nut milk (I’ve used both hazelnut and almond, but any milk will work)
2 tablespoons cacao powder
2 tablespoons hemp hearts
2 tablespoons shredded coconut, unsweetened
1/4 cup nut butter (I’ve used both almond and hazelnut, but any will work)
1 teaspoon vanilla extract
pinch sea salt
4-6 ice cubes
2 shots espresso**
Directions: Blend all ingredients together in a blender and enjoy!
*If you use a fresh, non-frozen, banana, just throw in a couple extra ice cubes
**Most of us don’t have an espresso machine at home. I use THIS to make espresso and it has been life changing.