I’m sorry if my title is misleading. You may have assumed I would be rationalizing eating pie or cake or cookies for breakfast. If you need any help with your rationalization, mine usually goes something like this “if it’s home made, it’s probably healthier than a donut…” or “if I drink a glass of milk with it, I’ll get some protein.”
But today’s dessert as breakfast discovery is a Cacoa/Avocado Smoothie. Hear me out on this. This taste treat was like drinking the most delicious dark chocolate mousse/pudding/truffle for breakfast and being left energized and ready for your day—not ready to crash from your pumped up blood sugar.
I started by looking through the new cookbook from Gwyneth Paltrow “It’s All Good” and found an awesome recipe for a Creamy Avocado + Cacao Smoothie. Gwyneth doesn’t need my help promoting her cookbook, but I must highly recommend this one. My wonderful husband gave it to me on Mother’s Day–I think he purchased via the GOOP.com web site, and it was even personally inscribed by Ms. Paltrow. As a collector of cookbooks, my autographed ones are highly prized and bring back lots of memories for me. There are also many, many great recipes on the web site–delicious and easy to prepare once you start keeping the ingredients in your pantry.
So, back to the smoothie–alas, my almond milk was expired. Plus I was debating adding protein powder for that extra boost to keep me powered through a long Saturday morning of activities and errands. Here is what I ended up with:
1 small container goat milk yogurt, plain (giving me that protein boost!)
1 ripe avocado–pitted and scooped out of the peel (also boatloads of protein here)
1 c coconut water
1/2 t almond extract
1 T raw honey
1 small packet XyloSweet (a xylitol sweetener) or your sweetener of choice
1 T raw cacao powder