In a previous post;I showed you the strategy for "upgrading" coffee with Chocoberry Blast into a nutrient-dense meal that increases energy and focus while minimizing hunger. This tasty and satisfying drink makes for an ideal first meal of the day or easy, anytime snack. If you missed it, check it out.
Here's another version for an delicious iced summer recipe:
2 scoops Chocoberry Blast
6 to 8 oz Cold Coffee
4 to 6 oz Coconut Milk (see homemade recipe below) or Unsweeted Almond Milk
1 TBL Coconut Oil or MCT Oil
1 TBL Hydrolyzed Collagen
1/2 scoop Pure Paleo Protein (optional)
1 tsp xylitol or ribose (optional sweetener)
Handful of Ice
Blend for 2 minutes on high.
Here's the important part...
Start with an organic, single-bean Arabica coffee.
While the coffee, healthy fats, and collagen provide plenty of fuel to keep your fires stoked, they do not provide the wider range of nutrients your body needs for optimal health and performance. Adding Chocoberry Blast provides your mind and body with the myriad benefits of 51 different veggies, fruits, and botanicals and a number of bonus benefits from organic dark cocoa.
Click here to learn more about Chocoberry Blast.
Improve it with healthy fats.
Collagen (gelatin) is the key ingredient found in bone broth. It's rapidly-absorbed, easily-utilized, and provides nutrients critical for healthy tissue and muscle repair, bone growth, and recovery after exercise. It can also boost mental clarity, reduce inflammation, and improve the quality of your skin. Two tablespoons of collagen contain 12 grams of a high-quality protein that is less expensive than rice, hemp, and whey protein sources. In addition, it mixes easily and has virtually no taste. For added high-quality easy to digest protein, add 1/2 scoop 12 grams of Pure Paleo Protein, a delicious new beef based protein.
Tip: Upgraded Collagen and Great Lakes collagen are high quality grass-fed cattle sourced options that I use and recommend.
Haven't tried it yet?
This is your chance! During the month of August, enter CHOCO39 at check out and you'll save 20%. Grab a couple of bags here now.
Now here's the coconut milk recipe I mentioned above.
Save over $3 per every 1/2 gallon of milk with this healthier, homemade version.
4 cups water
2 cups organic, unsweetened coconut flakes (bought in bulk on Amazon)
Add shredded coconut and water to blender (preferably a Vitamix). If all of the water won’t fit, you can divide the total amount into two batches.
Heat mixture, stirring occasional until moderately hot but not boiling.
Let cool and then blend on high for several minutes until thick and creamy.
Pour the cooled blended mixture through a nut milk bag to filter the coconut pulp. Let the cooled, filtered milk sit until room temperature. Stir occasionally to remix.
To thicken and/or prevent the milk from separating, add 1 teaspoon of regular collagen or 1/2 to 1 tsp guar gum to the filtered, warm milk mixture. Shake
before drinking to remix if separates.
Store in refrigerator within 4 days for the best flavor and texture.
Use the coconut pulp in macaroons, blender drinks, or for compost.