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Peanut Butter Chocolate Power Smoothie

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The combo of peanut butter and chocolate might just be one of the best ever!  Right? It’s no surprise that our kids happen to feel the same way.  This peanut butter chocolate power smoothie is a very popular item in both of our households for the kids and the adults alike.  The reason we call it a power smoothie is simply because it is totally loaded with super healthy ingredients that also happens to taste amazingly delicious!!  Yep, another WIN!  So you need to be let in on a secret ingredient that we use often for chocolatey deliciousness…it’s called cacao powder…not cocoa powder (check out the spelling difference).  We are in love with this raw, organic, 100% cacao powder because of all of the energy boosting health benefits that it possesses.  It’s loaded with magnesium, copper, potassium, zinc and iron!  It’s literally a chocolate superfood that supports blood, heart and bone health as well as metabolic functioning.  Sounds too good to be true, huh?  Well, it’s not.  Let’s not discount the fact that this little gem also contains spinach (another powerhouse we know and love) and Greek yogurt (totally loaded with protein)…all blended with the sweetness of a banana, some almond milk and a splash of vanilla and you are good to go!

 

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Peanut Butter Chocolate Power Smoothie
 
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Serves: 1
Ingredients
  • 1 frozen banana
  • 1 C spinach, packed
  • 2 Tbsp natural peanut butter
  • ¼ C 0% Greek yogurt
  • 1 Tbsp cacao powder (can use cocoa powder instead)
  • 1 C almond milk
  • ½ tsp vanilla
  • ½ C crushed ice
Instructions
  1. Add all ingredients to a blender and blend until smooth. Pour into a glass and sprinkle top with cacao powder.

Chocolate Chocolate-Chip Meringue Cookies

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These simple meringue cookies are one of our favorite treats. They are light and airy and crispy and gooey and chocolatey all at the same time.  Sounds like the perfect combination, right?

Meringue cookies are made of primarily egg whites and powdered sugar.  The outside forms a light crunchy shell and the inside stays gooey and chocolatey.  As far as cookies go they are on the lighter side with only about 70 calories per cookie.  Now that’s a good excuse to have more than one if you ask me!

I’ve never claimed to be a master baker, these cookies should’ve been a bit more on the pillowy side, but I over-mixed the egg whites a bit.  Oh well, they still taste amazingly perfect in every way.  I actually prefer them this way because they are like little stuffed sandwiches.  Believe me, nobody was complaining that they weren’t puffy!

These cookies are a fun and healthier alternative to your typical chocolate chip cookie.  You are still getting your chocolate fix but missing out on the flour and butter.  I don’t know about you but when I need my chocolate fix I NEED my chocolate fix….like get out of my way because I really need it!!  These cookies satisfy that chocolate craving in every way which makes me a much nicer person to be around. Ha ha….kidding but not really kidding!

Give these chocolatey meringue cookies a try next time your sweet tooth is calling your name.  And remember, it’s probably best if you have at least two or more…especially if you make them on a day when you NEED your chocolate fix too!


Chocolate Chocolate-Chip Meringues
 
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Serves: 32 cookies
Ingredients
  • 5 egg whites
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 3 C powdered sugar
  • ½ C cocoa powder
  • ½ C mini chocolate chips
Instructions
  1. Preheat oven to 300 degrees. Using a stand mixer or hand mixer beat egg whites, cream of tartar and salt until soft peaks form. Add in powdered sugar and cocoa powder at a low speed. Fold in chocolate chips.
  2. Line 2 large cookie sheets with parchment paper. Fill a piping bag or large ziploc bag with meringue batter. If using a ziploc bag cut a ½ inch hole on one of the bottom ends of the bag. Pipe approximately 1 oz of merengue batter in the shape of a circle, continue until cookie sheets are filled.
  3. Bake 20-25 minutes until a crust forms on the top of the cookies. Remove from oven and cool completely on sheet pan. Remove from parchment and enjoy! Store in an dry airtight container.