Happy Thanksgiving from the Kelapo Family! We hope everyone has a safe and enjoyable holiday eating lots of yummy food with friends and family.
Once everyone is stuffed full of turkey and the kitchen is cleaned up its time to start thinking about shopping! Some stores are opening at midnight and others at 4 am. Are you taking a nap before heading out to fight the Black Friday crowds? Either way you will need some energy to keep yourself going and who has time to stop at the food court while hitting up all of those great sales? Start your shopping with this Green Pome-Berry Energizing Smoothie and make sure to bring along some of these Primal Energy Bars to snack on when you hit that 5 am slump.
Green Pome-Berry Smoothie
Recipe adapted from this one
1 medium sized banana
6-8oz (1 cup) frozen blueberries
1/2 cup pomegranate juice
1/2 cup almond, rice, soy or coconut milk
1 Tbsp. soaked flaxseed
4-6 chucks pineapple (Fresh or frozen)
2 cups spinach (Fresh or frozen)
1 Tbsp Kelapo coconut oil
Mix all ingredients and blend until smooth.
Primal Energy Bar
Recipe adapted from Mark’s Daily Apple
1/2 cup slivered almonds
1/2 cup pecans
1/4 cup unsweetened shredded coconut
1/4 cup almond butter (although cashew, hazelnut, walnut and even pumpkin butters will work well too!)
1/4 cup Kelapo coconut oil
1/4 cup almond meal (simply pulse approximately 1/4 cup of almonds until it creates a coarse flour)
1 1/2 tsp pure vanilla extract
1/2 tsp of raw honey (although, this is really kind of optional because the egg will help hold the mixture together)
1/2 cup unsweetened whey protein powder (or 60g)
1 large egg
1/2 teaspoon sea salt
1/2 cup dried cranberries or blueberries
1/4 cup unsweetened coconut to sprinkle on top
On a cookie sheet, toast nuts and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking…trust us!
Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds). Remove from microwave and stir until smooth.
Add vanilla extract, honey and sea salt. Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and mix thoroughly.
Fold in blueberries/cranberries.
Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes. Cut into 12 pieces/bars.
Enjoy or stack on wax paper/parchment and store in an airtight container.