Category: Recipes

Over the years I have adjusted and tweeked my morning, post-workout, breakfast/protein shake. This is the one that has proven to be a real winner with my body. It holds me over for hours, and makes me feel great. It did end up with quite a few ingredients so I tend to make a dozen individual serving bags at a time. I put them into the ziplock snack-sized bags or small mason jars. After my workout I will just grab a bag, throw it in the blender with coconut milk, vanilla, and ice-water and I’m good to go. And go and go and go. I swear this shake will give you super powers.

I like the ziplock baggies because I can give them to my kids in college. I may not be there with them but that doesn’t mean I can’t nourish them in my own small way.

I will put the bags into a baking pan and then fill them up assembly-style

Although this shake does require a blender, I have been know to take a few with me while on the road. I can add them to a store-bought almond/coconut milk, soak them over night in a cup or jar in the hotel fridge, then eat it more like oatmeal the next morning.

Print Recipe

Chocolate Power Shake

This is my go-to breakfast shake. I usually drink it after a morning workout and it holds me over until afternoon.

Servings

person

Ingredients

• 1/2 cup coconut milk (canned)
• 2 Tablespoons rolled oats
• 2 Tablespoons raw cacao or unsweetened cocoa
• 2 Tablespoons Raw Power! Protein Superfood
• 1 Tablespoon chia seeds
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 2-3 medjool dates (and/or some raw honey)
• 2 cups ice water
• 1 packet stevia sweetener optional

Servings person Ingredients 1/2 cup coconut milk (canned) 2 Tablespoons rolled oats 2 Tablespoons raw cacao or unsweetened cocoa 2 Tablespoons Raw Power! Protein Superfood 1 Tablespoon chia seeds 1/2 teaspoon vanilla 1/2 teaspoon cinnamon 2-3 medjool dates (and/or some raw honey) 2 cups ice water 1 packet stevia sweetener optional

Instructions

1. Blend all ingredients in a high-speed blender. Enjoy. Then go out and conquer the world!

Share this Recipe

So this is the orange “glass” I made from a dehydrated orange slice. Isn’t it pretty? The cheesecake was quite short, more like a bar, since I used a 9″x9″ pan. For this photo I stacked two layers and decorated it with the orange. I really need to get a good camera and stop using my phone!

This recipe was adapted from Matthew Kenney’s which I believe can be found in his “Everyday Raw” book. Enjoy!

Raw Pumpkin Pie Cheescake
Crust:
2 cups pecans
3 Tb maple syrup
2 Tb coconut oil
 1/4 tsp salt
Filling:
3/4 cup raw cashews
1/4 cup maple syrup
1/4 cup agave
1/2 cup coconut oil
1/2 cup carrot juice
1/2 tsp vanilla
1/4 t salt
1 Tbs pumpkin pie spice

Put the crust ingredients in the food processor and pulse until you get a chunky blob. Press it into a pan and then dehydrate it for one or two days. Remove from the dehydrator and put the pan in the freezer.

Blend the filling ingredients in a Vitamix or Blendtec blender until smooth. Pour over the cold crust and then put the pan back into the freezer. When it is nearly frozen you can slice it cleanly. I like to cut it into individual servings and then store them in the freezer so they are always ready when I want one.

On Monday, September 16, 2013 I woke up weighing 162 pounds!!
That is not only an all time high but it’s more than I weighed the day before giving birth to three of my four children. I wasn’t pregnant with three of them at the same time but you know what I mean. Anyway I also signed up for a fitness/weight loss contest so…let the games begin!

Breakfast: almond milk and fruit smoothie (Wal Mart frozen blend of peaches, pineapple, mango and strawberries)

Lunch: romaine salad with 1/2 avocado, cucumber, jicama, sprouted beans and lentils, cilantro and fresh salsa as dressing

Dinner: more of the same salad
Snack: raw pumpkin pie cheesecake bars (recipe and photo above)

I walked a one mile loop with the dogs in the morning. I spun the pedals on the stationary bike while watching 3 episodes of Gilmore Girls. I barely broke a sweat and Hubby says that’s not working out but whatever.

Tuesday 9-17-13            161 pounds

B: chia seed porridge with peaches and almond milk

S: more of the same porridge

L: romaine salad with cucumber, carrot, avocado, orange bell pepper, and sprouts with avocado and salsa

S: raw pumpkin pie cheesecake bars

D: same salad as lunch

I got in the pool and swam 4,000 yards. It took me an hour and a half and I did a lot of putt-putting around but it felt really good. I thought I took it easy most of the time but an hour after I finished I could really feel it. Tired muscles everywhere. I guess that’s what happens when you stay out of the pool for months on end. (Years, actually)

Raw Day 3       9-18-13        160  pounds

B: cucumber, celery and green apple juice blended with fruit.

S: coconut chia seed porridge with peaches

L: clean out the produce drawer salad

D: more salad

S: coconut ice-cream

On days four through six I ate about 90% raw and weighed 158 this morning-down four pounds since Monday.  I’m feeling better in the pool and signed up for the Slam the Dam open water swim on Oct 5th at Lake Mead in Las Vegas. I’m excited about that upcoming race and plan to have dropped more weight by then.

This was my breakfast this morning. It was DELISH! I made a batch of almond milk yesterday afternoon. Youtube has zillions of good videos on how to make almond milk so I won’t bother except to say I like it thick and creamy. I use one cup of almonds to only three cups of water. Most recipes call for a 1:4 ratio of almonds to water. Anyway…. I put about a cup of finished almond milk into a glass pint jar and then added two heaping tablespoons of chia seeds.  The black seeds are more common and they even sell them at Costco now-happy day- but I prefer the white seeds. (I usually order them from Swanson Health Products swansonvitamins.com/chia-seeds-love that company.)  Most American’s don’t eat a lot of black foods unless we’re talking dark chocolate so you may find the lighter ones are more appetizing. I like pretty porridge.

Even though it only take 20 minutes or so to soak the chia into a porridge, I have found the easiest approach for me is to soak my seeds overnight so they are good to go whenever I want breakfast. I take my pretty porridge jar and give it a good stir and a few vigorous shakes after I’ve screwed the lid on tightly. Don’t learn the hard way (like I did) what happens if the lid is not on very well. Chia party in the kitchen. I shake it a few more times in the next five or ten minutes while I’m doing something else, which usually means dishes because my teenagers are trained to disappear as soon as they are done eating. They hear the call of homework and can’t resist. At least that’s the story they give me.

In the morning I add fruit, sweetener, more almond milk or whatever sounds good. Unless of course cookies or ice-cream in your porridge sounds good, then don’t do whatever sounds good. I had added raw honey and vanilla to the almond milk when I made it so I didn’t bother to sweeten it any further. I soaked a small handful of gogi berries in just enough water to cover them while I went to the pool. I swam an easy mile this morning and came home hungry. All I had to do was dump the drained gogi berries into the porridge, stir it up and put a handful of blueberries on top. Cinnamon would have been great too, now that I’m thinking about it, but I was hungry and it’s just a miracle that I took the picture before the porridge disappeared. You’re welcome. Now go and make some yourself.