Two days ago our youngest son had to say good-bye to his very best friend. Our neighbors moved away which was a little hard to swallow considering our boys have been practically joined at the hip for the past few years. I knew when my little man got home from school yesterday it was going to be tough for him not to meet his buddy out in the cul-de-sac to play. So I made up two of his favorite treats, a Shamrock Shake and chocolate chip cookies, to try to distract him from the empty house across the street. The snack certainly brought a smile to his face but it wasn’t long and he was standing at the front window looking out to see if his friend was really gone. It’s going to be quite an adjustment for him, but luckily we were able to arrange to bring home our little puppy this weekend which I think will definitely help ease the pain!
The Shamrock Shake is easily one of my boys’ absolute favorite “snacks” although we have been known to have them for breakfast, lunch and/or dinner. HA!! When I first looked at the recipe I thought there was NO WAY my kids would like it (especially my youngest son who is the pickier eater of the two boys). Neither of my kids care for avocados, but I thought I’d try it anyway and am I ever glad I did. They LOVED it! So much so that they beg for one almost every day so I’m now having to keep my veggie drawer well stocked with avocados.
Healthified Shamrock Shake
1/2 cup avocado
3/4 cup unsweetened almond milk (or full fat coconut milk)
1/4 cup Jay Robb vanilla protein powder
2 TBS cream cheese
1 cup crushed ice
4 TBS erythritol (or Xylitol)
1 tsp stevia glycerite (omit if using Xylitol)
1/4 tsp mint extract or about 1 tablespoon fresh mint leaves
OPTION: use a different extract to switch up flavors! We love Mango!
Place all ingredients in a blender (I use this BlendTec which is on sale now for $100 off!). Puree until smooth. Pour into 2 glasses. Makes 2 servings.
Healthy Chocolate Chip Cookies (adapted from this recipe):
- 2 1/2 c. almond flour
- 1/4 t. salt
- 1/4 t. baking soda
- 8 T unsalted butter, melted (or 1/2 cup of coconut oil)
- 1/2 c. xylitol (or other natural sweetener)
- 1 egg
- 1 T. vanilla
- 1 c. sugar-free chocolate chips
- Preheat oven to 350 degrees F.
- Combine all the dry ingredients in a bowl and blend with a spoon.
- Add the wet ingredients and blend it well with a spoon.
- Drop about a tablespoon of batter in each cookie spot on the cookie sheets. Space them about 1 1/2 inches apart.
- Bake for 12 to 15 minutes, or until they are starting to brown around the edges.