Mexican Chocolate Protein Smoothie

Here with another fun recipe, because why not? This recipe was very important for me today because of how cold the weather is now -> I had snow on my car this morning and it's not even November yet!

So I love chocolate, because its sweet, rich, and pairs well with so many flavours. Plus it gives you a nice little energy boost, and cocoa powder is a great source of magnesium, which is great for helping relax stiff and tense muscles. I have a chocolate protein smoothie most days, serving up loads of protein and healthy fats.

The issue with smoothies this time of year is that from a Chinese Medicine perspective, they are very cool in nature. As the weather cools down, it's important to have more warm and cooked foods in order to support your digestion and energy. Mexican Chocolate to the rescue!

There are multiple variations on Mexican Chocolate, but the key is using warm spices like cinnamon, allspice and hot peppers. So without further ado, here is my take on a Mexican Chocolate Protein Smoothie.

Ingredients

• 1 frozen banana
• 1 cup milk or unsweetened non-dairy milk of your choice (almond milk is my go to)
• 1 scoop of chocolate protein powder (I prefer whey, but plant based works as well)
• 1/2 tsp ground cinnamon
• pinch of hot chili pepper
• 3-5 ice cubes

Recipe

1. Drop the ingredients into your blender in the order listed and blend until smooth.
2. Pour the smoothie into a glass, sprinkle with some extra cinnamon and chili pepper, stir and enjoy!

Note: You can substitute chocolate protein powder for vanilla if you add 2tbsp of cocoa powder. You can also use an unflavoured protein powder with the cocoa powder, then add 1-2tbsp of maple syrup to taste. 

The chili pepper gives a wonderful kick that really gets you going in the morning. Delicious!

Best Hummus Recipe

Best Hummus Recipe

I love this recipe because its super easy to whip together, it’s very affordable, and it gives you a huge amount of hummus; I usually find that this recipe can last me a week of snacks, though that changes when the family starts enjoying it!

Here’s my basic recipe, there’s also a ton of room for enhancements, I’ll provide my favourite suggestions. The basic recipe includes Za’atar, a classic Middle Eastern spice mixture, and let me tell you, when I first started using this stuff, it really upped my hummus game. Just know that when the hummus sits for a bit, it has this interesting greenish colour that almost looks like mold, but worry not, it’s safe…and delicious!  

Materials Needed

• Good blender with a tamper (I use a Vitamix and find it works really well)
• OR a food processor (I’ve used these before and it works, but I find the blender produces a nicer consistency) --> if you use a food processor, ensure to periodically use the spatula to scrape down the sides and get everything blended together
• Flexible spatula
• Citrus press/juicer

Ingredients

• 1 small can of low-sodium chickpeas (drained) and 1 small can of low-sodium with liquid
• Juice of 1 large lemon
• ½ cup well-stirred tahini
• ¼ cup minced garlic (you can use fresh garlic, but I find the extra liquid from a jar of minced garlic tastes well and helps with texture)
• 2 tablespoons extra-virgin olive oil, plus extra for mixing and serving
• Sea salt to taste
• Ground paprika for serving
• Za’atar for serving

Recipe

1. Pour the chickpeas, tahini, lemon juice, garlic and 2 tablespoons of olive oil into the blender. Start on low speed and ramp up to medium-high while pressing with the tamper. (If using a food processor, use the pulse function and watch the hummus in order to prevent over-processing)
2. Slowly pour extra olive oil as you blend until there is a nice smooth consistency.
3. Stop the blender and taste the hummus, then add sea salt and blend to taste (I usually require a few dashes).
4. Pour/scrape the hummus into a container, then use the spatula to spread the hummus in little circles, creating various ridges. Drizzle olive oil in a circle so that it spreads over the ridges, as opposed to pooling in the center. Sprinkle za’atar and paprika overtop, and enjoy!

      *My favourite thing to eat with this hummus is chopped celery, but it works well with carrots, cucumbers, peppers, tomatoes, and probably lots of other vegetables. It’s also great on top of a pita or a sandwich, or even as a creamy salad dressing!

Variations – There are endless variations you can create using different spices, or substituting other types of beans for the chickpeas (black beans work great), so feel free to experiment. My favourite is to add a tablespoon of curry powder while blending which provides a bright yellow colour. For serving, create the same olive oil drizzle, but then sprinkle with chili pepper flakes for a spicy hummus. Delicious!  

Finished hummus along with some chopped veggies. Food prep for the week!