My husband and I are in Boston this week, so I’ve decided to repost some oldie but goodie posts while I’m away. I look forward to catching up with everyone when I get home. Have a beautiful week!
Skinny Chocolate Shake
My ex-husband should have been a teenager in the 50’s. Not only did he look like James Dean, but he loved cruising in his big ol’ white Dodge with 50’s music cranked and hanging out at 50’s diners. This was his thing, and while we were married it became my thing too.
I could really pack away the food in those days. When we’d go out I’d order a hamburger, fries and a chocolate milkshake (yes – I used to eat like that!). My favorite part of the meal was the shake. The diners we hung out at always made them thick, rich and delicious. What’s more, they were the old fashioned kind where the main part of your drink came in a fancy clear glass topped with whipped cream and a cherry and you got a bonus portion in tall metal canister.
Do I long for those days? I wouldn’t mind being younger (who wouldn’t), but I don’t miss the 50’s diners. My body’s used to the way I eat now, and I’d probably get sick if I ate a meal like that today. This doesn’t mean that I don’t enjoy a chocolate shake every now and again, because I do. The ones I drink now, however; are not only thick, rich and delicious, but they’re also low-cal, low fat, vegan and healthy.
My “Skinny” Chocolate Shake recipe has only 179 calories, so you can indulge whenever you want and still fit into your skinny jeans. If you’re more concerned with taste than weight, add 4 medjool dates to the recipe. This ups the calories to 419, which is still less than half of a 990 calorie Baskin Robbins chocolate shake. Not to mention that dates or no dates, this shake is good for you.
“Skinny” Chocolate Shake
1 cup unsweetened almond milk, frozen in ice cube tray and an additional 1/2 cup not frozen.
1 tbs. unsweetened organic cocoa powder
½ tsp. pure vanilla extract
1 over ripe banana
4 Medjool dates, soaked for at least 20 minutes (optional)
Place all ingredients in blender, preferably high speed blender, and blend for 45 seconds or until desired consistency is reached.
Note: If you don’t have an ice cube tray, freeze almond milk in a measuring cup. Run hot water over measuring cup to release the milk and place into a plastic sandwich bag. Hit the ice chunk with a wooden rolling pin to break it up.
Photo courtesy of blackdoctor.org.