It is hard to believe that it has been one year since our first The Clean Cooks post. It has been an amazing adventure and we have been so blessed by all of you that have decided to come along! The learning curve was steep some days, but a thrill none the less. We appreciate each and every one of our followers more than you can imagine! To celebrate, indulge in this smoothie that will keep your taste buds and your tummy happy all in one glass. Check out the macros on this slimmed down delight.
Caramel Layer
- 1/2 cup 1% cottage cheese – If you are not a fan, no worries…it blends to be dreamy and smooth.
- 1/2 teaspoon vanilla
- 3 ice cubes
- 2 pitted madjool dates
- 1 packet stevia – optional
Blend well. Pour the caramel layer into your glass. I like to place the glass in the freezer while I prepare the coffee layer. No need to wash out your blender. Just start adding the coffee ingredients.
Coffee Layer
- 6 ice cubes made from very strong coffee
- 1 Tablespoon almond butter – I used BuffBake Coffee Bean Protein Almond Butter
- 1/2 cup unsweetened almond milk
- 1 packet stevia – optional
Blend well. Add to caramel layer and ENJOY!
***Special Occasion Bonus Topping***
Dark Chocolate covered Espresso Beans!!!
Thank you for an AMAZING YEAR!
Jillian and Michelle
- Caramel Layer
- 1/2 cup 1% cottage cheese
- 1/2 teaspoon vanilla
- 3 ice cubes
- 2 pitted madjool dates
- 1 packet stevia – optional
- Coffee Layer
- 6 ice cubes made from very strong coffee
- 1 Tablespoon almond butter – I used BuffBake Coffee Bean Protein Almond Butter
- 1/2 cup unsweetened almond milk
- 1 packet stevia – optional
- Celebration bonus ingredient – not included in macros
- Dark Chocolate covered Espresso Beans
- Blend caramel layer.
- Pour into glass and place in freezer while you prepare the coffee layer.
- Blend coffee layer.
- Pour coffee layer on top of caramel layer.
- Enjoy!
- Garnish with dark chocolate espresso beans if desired.
