Smoothie Bowl for 2

Spring is here and so are the berries !  This recipe uses fresh berries to naturally sweeten this smoothie bowl and the toppings can be endless.  Try pairing with the homemade granola recipe I have on the blog. Add any adaptogens you have and you are set !  

• 1 C Almond Milk

• 1 C Blueberries ( bought fresh then put in the freezer)

• 1 Avocado Peeled then Frozen

• 1 Handful of fresh greens

• 1 Handful of fresh mint

• 1 Frozen Zucchini

• 1 tsp ashwaganda

• 1 tsp spirulina

• 1 tsp maca

• 1 tsp Lucuma

Add all ingredients to Vitamix and blend.  Try not to over blend as the motor will heat the smoothie up and be less thick.  Add toppings of choice.  Pictured above are fresh strawberries, hemp seeds, and bee pollen.  Enjoy! 

Chocolate Avocado Mousse

Avocados are so versatile!  You can use them in so many different recipes including this chocolate mousse.  It's super creamy, rich, and easy to make with only a few ingredients.  Top with you favorite super foods and you have yourself the perfect snack.   Recipe from the NS Cook Book 

• 2 Very Ripe Avocados

• 1/2 Cup premium Cocoa Powder

• 1 Can Lite Coconut Milk

• 3 Tablespoons Pure Maple Syrup

• 1/2 teaspoon vanilla extract

Place all ingredients in Vitamix and blend well.  Place in refrigerator for about 2 hours before serving.  Top with desired superfoods and enjoy 

Double Chocolate Zucchini Muffins

These were simple, easy, and mighty tasty. Easily can be eaten in the morning for breakfast or added to yogurt for a snack.  This recipe was adapted from the Toasted Pinenut.  Give it a try and let me know what you think.

• 1 Large Zucchini, grated

• 1/3 cup Maple Syrup

• 1/3 cup Almond or Peanut Butter

• 2 Eggs ( Flax eggs if Vegan are a great replacement)

• 1/4 cup melted and cooled Coconut Oil

• 1/3 cup unsweetened Cocoa Powder

• 1/2 cup blanched Almond Flour

• 1 Teaspoon baking powder

• 1/2 teaspoon sea salt

• 1/2 cup dark chocolate chips (preferably without any added sugar)

Set oven to 350 degrees F.  Grease non-stick muffin tray or place muffin liners in tray. Grate zucchini and set aside in strainer to let excess water drain.  Combine all dry ingredients in a small bowl and set aside.  Add melted and cooled coconut oil, eggs (or flax egg), maple syrup, and almond butter to mixer.  Mix until well combined.  Add in dry ingredients slowly.  Fold in grated zucchini and dark chocolate chips.  Once all ingredients are combined add to your muffin trays and place in oven.  Bake for 30 minutes.  Let cool for 30 minutes before serving.  Enjoy !