A Date With Delicious - Easy Coco Date Shake

Raw Coconut gives our lighter version of the Date Shake an update
Photo:NK 

Dates...Take Two!

What to do when you have a handful of sweet, chewy, Dried Dates leftover? Well it seems that an enterprising Date farmer long ago took the time to answer that very question. Though the origins of the Date Shake are disputed (we're pretty sure it started as a West Coast treat served at roadside stands), there's really no quibbling over how delicious this frosty beverage tastes. 

So when I found myself with some time on my hands and an abundance of Dates in my kitchen (not to mention memories of that amazing date nut loaf that my mom made me), I knew exactly what I'd be doing for lunch. 

Plump and Delicious California Dates, Photo: NK 

Our version of the Date Shake gets considerable lightening from Unsweetened Almond Milk and Fat Free Organic Vanilla Yogurt. We give a little twist with raw, unsweetened Coconut flake (which isn't part of original recipe), freshly grated Nutmeg, and a healthy shake of Cinnamon. Good quality Vanilla Extract makes this treat that much more flavorful. 

Lighter though it may be, at about 330 calories, 5 grams of fat and 9 grams of protein, this is still a pretty hearty meal (ok, dessert?) in a glass perfect for when you are looking for something both sweet and satisfying. You should note that Dried Dates are very high in natural sugars, so this wouldn't be the best choice for an all-the-time meal replacement. 

Our Easy Coco Date Shake comes together just like that in a high powered blender, tasting quite like an amazing vanilla milkshake with an extra flavor dimension - nothing but frosty, sweet and very satisfying. Enjoy!

Easy Coco Date Shake, delicious and satisfying! Photo: NK 

Easy Coco Date Shake
Serves 1 generously (Yields 1 and 3/4 Cup with 330 cal, 5 g fat, 9 g protein)
Ingredients:
3/4 Cup Unsweetened Vanilla Almond Milk (we like Silk Brand)
6 Ounces (one single serve cup) Fat Free Organic Vanilla Yogurt (we like Stonyfield farm)
8 Dried California Dates (or 6 Medjool Dates), pitted, + 1 extra for optional garnish
1/2 teaspoon good quality Vanilla Extract
2 heaping teaspoons Raw, Unsweetened Coconut (Bob's Red Mill)
1 dash Cinnamon
5 large Ice Cubes
Freshly Grated Nutmeg (or a sprinkle of Ground Nutmeg) optional, for serving

Method: 

Blend all the ingredients except for the Nutmeg in a high powered blender such as Vitamix. When the mixture is smooth, pour into a tall glass and top with freshly grated (or dried) Nutmeg. Serve cold and enjoy! 

Paleo On The Go - Banana & Almond Flour Energy Muffins

It's resolution time! Would you believe that I'm good at keeping resolutions? Yeah, me neither. But it turns out that I actually am, providing that I also happen to be cut off from the outside world. 

Paleo Banana & Almond Flour Energy Muffins, Photo: NK

Since a blizzard, nearly sub-zero weather, and a subsequent tri-state area-wide sheet of ice has had me and the husband reluctant to venture out for the past few days, we've been quite disciplined. We even visited our building's gym for a record breaking three times in since Friday. So, a big five days into the new year, we're feeling pretty smug about keeping our promises to eat better and workout more.  

Then came Sunday afternoon. A time for rest, a time for reflection, a time to get the blues. Fearing that boredom would cause my idle hands to morph into one heck of a devil's workshop (aka: should I attack that jar of marshmallow fluff in the pantry?), I knew I'd better peel myself off the couch and set about creating something nutritionally redeeming. It seems that the Sunday blues can give rise to good things:

When today's oven adventure, Paleo Energy Muffins With Banana & Almond Flour, proved successful, I knew I'd want to share them with you. 

These easy to make muffins take just five minutes to prepare and will help us in our quest to be a bit more balanced in our eating, use our calorie allotment more wisely, and choose foods packed with energizing protein and slow-burning fiber. We're not a Gluten Free household by any means, but today's muffins are. They're also fit for Paleo and Dairy Free diets. 

Why make them? Paleo Energy Muffins With Banana & Almond Flour are a healthy, stick-to-your-ribs, breakfast on the go. They'd also make for a good pre-workout bite because they have a good helping of protein and slow releasing carbs to keep you going. A little sweet but not too much so and surprisingly filling, these tasty little guys keep well in the fridge and can even be frozen for up to a month. Sure, we may fall off the resolution wagon in a little while, but I'm happy to share today's healthy and satisfying on-the-go recipe for your future enjoyment. Good luck in your healthy endeavors this new year! 

Paleo Energy Muffins With Banana & Almond Meal
Adapted from Powerhungry.com
Yield - 10 Muffins 
Per Muffin: 235 Calories, 18g Fat, 7.5g Protein, 12g Carbs, 3.2g Fiber

Ingredients:
2.5 Cups Almond Meal (we use Bob's Red Mill)
3/4 teaspoon Baking Soda
1/2 teaspoon Salt 

2 Medium Bananas, very ripe 
2 Organic Eggs, beaten
1/2 teaspoon Cinnamon 
1 teaspoon Unsweeted Cocoa Powder
2 Tablespoons Light Agave (or Honey)
1 teaspoon good quality Vanilla Extract
2 Tablespoons Melted Coconut Oil or Canola Oil
1 teaspoon Apple Cider Vinegar (we like Bragg Mother Vinegar)

Method:

Finished in a flash, Photo: NK 

1. Preheat oven to 350. Line a regular sized muffin tin with 10 muffin cups.

2. Combine the first three dry ingredients in a Large bowl.

3. In a medium bowl, mash the Bananas extremely well until almost smooth. Add the beaten Eggs, Cinnamon, Cocoa Powder, Agave, Vanilla Extract, Oil, and Apple Cider Vinegar. Combine well. 

*If you like, you could add other mix-ins here such as carob chips or raisins.

4. Pour wet ingredients into dry ingredients and combine well. Pour mixture 3/4 of the way up the muffin cups. Bake for 18 minutes until the center of the muffins is set and the edges have become a bit golden. Remove tin to a rack for cooling (at least 20 minutes). Enjoy! 

To store:
Freeze in an airtight container for up to 1 month
Store at room temp, sealed, for 2 days
Refrigerate, sealed, for about a week