Chocolate and “Peanut Butter” Smoothie

I’ve tried to cut out most “non-natural” sugars. So for a sweet treat or breakfast sometimes if I don’t eat a protein shake, I’ll make a smoothie. I’ve toyed with the idea of a Peanut Butter Cup smoothie. This is not a dessert style smoothie. It’s sweet, but not sweet sweet.

A few ingredients, but maybe not anything you don’t already have. Or couldn’t substitute. Or subtract all together. (In this picture I show cocoa nibs, they add little bitterness and texture, they’re not for everyone) And instead of cocoa powder you could use chocolate. If you had the chocolate PB2 that would be amazing.

This smoothie I think works best if you have a few minutes prep time. I like to soak my sliced dates and Chia seeds for a few minutes in the almond milk. Helps soften them both. But it’s really not necessary.

Then add the other ingredients in stages. I take everything I buy that comes in plastic and transfer it to glass containers.


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Smoothie Recipe

2 Pitted Dates (sliced)
1/2 cup Almond Milk
Pinch Chia Seeds

1 tbsp Cocoa Powder
2 tsp PB2
1/2 cup Greek Yogurt
1 tsp Vanilla

1 whole Banana (Frozen, Sliced)
4 regular Ice Cubes

I throw the first three ingredients in the blender and let it sit about 5 minutes.
Then put in the next 4 ingredients. I then blend these till smooth, with my blender about a minute plus or minis. Helps chops the dates with out over blending the frozen things.
Last throw in your frozen banana and ice cubes. Blend till smooth, another minute or two.

Classic Mojito

And one of my all time favorite drinks The Classic Mojito. Oh JP how I miss you mixology in the back seat of my car. Just remember Forth of July is coming up.
 
The mojito was born in Havana, Cuba. There are many variations of the drink. This recipe calls for the five customary ingredients of mint, rum, powdered sugar, lime, and club soda. If you are throwing a Havana or Cuban theme party, plan on serving these fashionable yet traditional mojitos.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 4 mint leaves
  • 1 lime (for juicing)
  • 1 teaspoon powdered sugar
  • 2 ounces white rum
  • 2 ounces club soda
  • 1 sprig of mint (for garnishing)
  • crushed ice

Preparation:

1. Put the mint leaves into a Collins glassand squeeze the lime juice over them.2. Add the powdered sugar and then muddlethe mint, lime juice and sugar together. Add crushed ice.3. Stir in the rum and top off with the club soda.

Cucumber/Watermelon Margarita

Since its Cinco de Mayo and I all, I figured a couple Mmmm sounding drink recipes would be nice.

This one is from my girl Claire Robinson on the show ” 5 Ingredient Fix “. Gotta love the FoodNetwork

Ingredients

  • 4 cups seedless watermelon chunks
  • 1/2 English cucumber, peeled and coarsely chopped
  • 1 lime, zested, plus juice of 1/2 lime, plus wedge for rimming glasses
  • 1/4 cup course kosher salt
  • 1-ounce agave syrup or honey
  • 3 ounces white tequila

Directions

Liquefy the watermelon and cucumber in a blender and strain through a fine mesh sieve into a pitcher. Refrigerate until ready to use.

Mix the lime zest and salt on a small plate and reserve.

When ready to serve:

Mix 1/2 cup watermelon-cucumber juice with lime juice, agave and tequila in a cocktail shaker filled with ice; shake well to chill. Rub the rim of a martini glass with a lime wedge and dip it into the lime zest mixture. Pour the margarita into the salt-rimmed martini glass and enjoy!

Notes

Leftover watermelon-cucumber juice can be chilled and used up to 3 days.

Watermelon and cucumber juices are extremely good for you and super refreshing on a hot summer day. These delicious fresh juices replace the sweet and sour mix found in most restaurant margaritas and the result is an addictive, thirst quenching cocktail.

A splash of fresh orange juice or a little Cointreu adds another fruity element. If you have a whole watermelon and cucumber, cut small wedges of each to garnish the drink.

Pineapple Ginger Infused Rum

Sounded to good not to post

Pineapple Ginger Infused Rum

1 pineapple (4 lbs), peeled and cut lengthwise into 1-inch-thick slices
1-inch piece fresh ginger, peeled and thinly sliced
1 bottle (750 ml) good-quality gold or spiced rum

In a 2-quart glass jar with a lid, combine pineapple, ginger, and rum. Refrigerate 1 to 2 weeks, gently shaking jar each day, until rum is flavored to taste. Strain rum through a fine-mesh sieve into an airtight glass container and refrigerate, up to 2 months.