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Mayan Hot Chocolate Smoothie


    Mayan Hot Chocolate Smoothie

    Who says a smoothie has to be frosty? This drink is reminiscent of hot chocolate, making it a great way to take a bite out of the winter chill. Blend in some protein powder and you have a great way to recover after any nippy outdoor exercise.


    Stealth health

    Studies suggest that cinnamon can help improve blood sugar control, offering some protection against the development of type 2 diabetes.

    1 1/2 cups (350 mL) milk
    1 banana, quartered
    2 Tbsp (30 mL) raw or natural cocoa powder
    2 Tbsp (30 mL) natural peanut butter or unsalted almond butter 
    2 tsp (10 mL) instant espresso powder (optional)
    1 tsp (5 mL) vanilla extract
    1/2 tsp (2 mL) cinnamon
    1/8 tsp (0.5 mL) chili powder or cayenne pepper

    Place milk and 1/2 cup (125 mL) water in small saucepan over medium heat and bring to a slight simmer.

    Place hot milk in blender container along with banana, cocoa powder, nut butter, espresso powder (if using), vanilla, cinnamon, and chili or cayenne. Blend until smooth.

    Serves 2.

    Each serving contains: 239 calories; 12 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 29 g total carbohydrates (18 g sugars, 4 g fibre); 83 mg sodium


    Mayan Hot Chocolate Smoothie




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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.