I’m addicted to Thrive Cookbook! Brendan Brazier is a genius, accomplished triathlete who has focused much of his life on plant-based nutrition and how it can help the body recover, regenerate and operate at an optimum capacity. I’ve been enjoying so many of his awesome recipes and this one my daughter wanted to try for breakfast yesterday morning. It was so good, gluten free, raw and protein packed. Perfect for breakfast, post recovery from a workout or when you need a chocolate pick-me-up without any of the bad!
Recipe modified from the Thrive Cookbook.
2 Medjool dates, pitted
1/2 avocado, peel and pit removed
6 fresh mint leaves
1 tablespoon of cocoa nibs
1 tablespoon of vegan chocolate chips (I love Enjoy Life)
1/2 teaspoon of Macha green tea powder
1/4 teaspoon of peppermint extract
1/2 cup of unsweetened cashew or almond milk (I used Silk unsweetened)
1/2 cup of coconut water
1 tablespoon of cocoa powder or raw cacao powder
10 ice cubes
Place all of the ingredients into your Vitamix or high powered blender and process on the smoothie setting or until creamy. Pour into glass and guzzle immediately. Repeat as necessary. 😉
I’m so much better at sharing my training exploits on Instagram and I’m trying to get better on my blog. I’m still training hard and getting ready for some upcoming races in April and May. My goal, as it was in February, was to run at least 100 training miles in March. As of Saturday, I’m on target to finish that strong. Plus a 7.761 average minute mile. Along with running three days a week, cardio and lots of weight training continues.
— Knead to Cook