Here I am again, talking about chocolate. And for breakfast, no less.

Warning: What I’m about to disclose may cause significant increase in cocoa (and chai) consumption. You may experience giddiness and bliss before 9 a.m. You may never skip breakfast again. You may actually, possibly (could-it-be?), eat vegetables for breakfast.  

If those are side-effects you can handle, then welcome to the Milkshakes-for-Breakfast Movement.

I started my milkshaking a couple of years ago, as an always-on-the-go entrepreneuer. Most of my driving time is in the morning, to and from my client’s homes, so I began drinking chocolate or chai milkshakes for breakfast. At the time, they just seemed like quick and easy options when I need to whip up something that’s packed with nutritious deliciousness (think Vitamins A + E, protein, fiber, calcium, heart-healthy lignans and Omega 3s ), while leaving out the big undesireable: processed sugar.

After working with many new moms who constantly hold their babies, though, I realized the real treat:  these are mini-meals that you can eat with one hand.

Now, I recommend them to my clients with kids, no matter the age.  Whether your “baby” is newborn or 10 years old, for a multi-tasking mama, a one-handed eating option can make life a lot easier…and if it tastes like chocolate or chai, a lot sweeter, too.

Chocolate Shake for Breakfast
Makes 16-24 oz.

1 frozen banana (peel ripe banana and place in freezer overnight)

1 — 1 1/2 c. unsweetened vanilla almond milk (I like Trader Joe’s or Blue Diamond brand)

1 c. chopped frozen spinach, organic or pesticide-free

2-3 ice cubes

1 tblsp unsweetened almond or peanut butter, or 1/2 avocado

1 tblsp heaping unsweetened dark cocoa powder, not Dutch processed (breastfeeding moms, see note below)

1 tblsp ground flaxseed (optional)

Sweetener, to taste (optional; I like a packet of stevia, but feel free to add a bit of your favorite, like raw agave, coconut palm sugar, maple syrup, cane sugar or a pitted date)

Filtered water, as necessary to thin in out

Blend. Drink. Devour.

Frozen Vanilla Chai Surprise Shake for Breakfast
Makes 16-24 oz.

1 frozen banana (peel ripe bananas and place in freezer overnight)

1 — 1 1/2 c. unsweetened vanilla almond milk (I like Trader Joe’s or Blue Diamond brand)

1 c. chopped frozen spinach, organic or pesticide-free

2-3 ice cubes

1/2 tsp pure vanilla extract

1/2 inch peeled piece ginger rootFew rounds of freshly grated nutmeg and freshly cracked black pepper, 2 dashes cinnamon, 2 dashes cardamom

1 tblsp ground flaxseed (optional)

 

Sweetener, to taste (optional; I like a packet of stevia, but feel free to add a bit of your favorite, like raw agave, coconut palm sugar, maple syrup, cane sugar or a pitted date)

Filtered water, as necessary to thin in out

 

Blend well until desired consistency of awesomeness.

 

Notes:

 

*  You can also make a chocolate chai milkshake by adding a tablespoon of unprocessed cocoa powder to the vanilla recipe.  If you remain a vanilla purist, though, it will be green (the “Surprise”)… but only when your eyes are open. So put it in a colored cup and give it a go!

*  Feel free to play around with these ingredients — they’re just guidelines — though I recommend not leaving out the banana (even if you don’t like bananas).  The taste of the banana and the spinach are pretty-well dominated by the other flavors. 

*  Breastfeeding moms, please note that there is some caffeine in cocoa powder (usually around 8 mgs per tablespoon, versus 85 mgs per 8 oz cup of coffee, according to the Hershey Center for Health and Nutrition). Even though the amount is small, if you’re concerned, stick with the Frozen Vanilla Chai Surprise Shake recipe.

*  I find that I have no trouble drinking 24 oz. milkshakes most of the time, but when I do save half, they keep well in glass mason jars (like these) (I love the optional plastic tops, too).

Image Credit: Matt Drucker, bonappetit.com.  (Check our their chocolate frosty makeover here)