2 Tablespoons each of almond butter and cocoa powder
1 cup of plant-based milk (I used vanilla soy today)
Squirt of stevia (you might not need this, depending on how ripe your banana is)
3-4 ice cubes
Throw in the Vitamix and let'er rip. This could easily be two dessert servings, but I do like it for a breakfast treat all of my own. I especially like that there's no protein powder here, as the almond butter takes care of that requirement. And, cocoa powder is high in antioxidants.
Don't judge me.
Lunch today was a salad topped with a little "cheeze" sauce (I adapt the Simply Heavenly version by halving the recipe, leaving out the margarine and adding things like chili powder and hot sauce) and a tiny bit of guacamole I had left from dinner and that wouldn't fit in Dani's lunch (she's having black bean tacos for lunch). I pulled a couple of Josh's Black Bean Burger patties out of the freezer, thawed in the microwave and then crisped them up in a non-stick skillet. They went on top of the salad. Instant lunch.
I'm not sure what dinner might be, but I am thinking it might be a trial run of a recipe for chickpea crepes filled with roasted broccoli and new potatoes. My main experiment there is finding the perfect sauce to serve drizzled nearby. I may play with this base, using curry spices instead of ranch.
Since I have cooked black beans from yesterday, I'm also going to be giving these a try: Dr. Fuhrman's Fudgy Brownies. A lot of folks complained they had to add water, so I'm going to soak my date pieces before hand and have the soaking water on hand. I'll let you know how it goes.