Healthy Recipe- Vegan Cacao Chile Smoothie

Functional Aging

Find Out More
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087
  1. Healthy Recipe- Vegan Cacao Chile Smoothie

    Healthy Recipe- Vegan Cacao Chile Smoothie

    We all know cocoa for the chocolatey goodness it brings to brownies and other treats. Cacao products — which include unsweetened cocoa powder, nibs, and dark chocolate — are rich in iron and other nutrients. Those labeled “cacao” and sometimes “vegan chocolate” are made from raw beans and are minimally processed. To reap its maximum antioxidant power, cacao is best consumed uncooked, as in this rich-tasting smoothie adapted from “Trejo’s Cantina” by Danny Trejo (Potter, $28). Blended with potassium-rich bananas, nut milk, peanut butter, and dates, it’s low in sugar and fat and high in protein. A big pinch of ancho chile powder adds a hint of smoky spice.

    — Susan Puckett


    • 12 ounces (1 ½ cups) unsweetened vanilla almond milk
    • 1 banana, peeled, broken into chunks, and frozen
    • 1 pitted date, roughly chopped
    • 1 tablespoon peanut butter or other nut butter
    • 1 tablespoon unsweetened cacao (or unsweetened cocoa) powder
    • ½ teaspoon ancho chili powder
    • 4 ice cubes


    1. In a blender, combine the milk, banana, date, peanut butter, cacao powder, chili powder, and ice cubes. Blend until smooth and frothy.
    2. Pour into a tall glass and serve immediately.

    Susan Puckett is an Atlanta-based food writer and cookbook author.

    Want to start eating clean? Join our 21-Day Strength and Balance Program to get on a personalized meal plan! Our Team of Functional Aging Specialists helps men and women over 50 to feel better, move better, and age actively so that they can do and continue to do what they love for the rest of their lives!!

  2. Healthy Recipe, Pumpkin Veggie Burger

    A light and flavorful pumpkin veggie burger with white beans and quinoa. Both vegan and gluten-free and bursting with fresh fall flavors like sage and rosemary. Quinoa flour and gluten-free breadcrumbs imitate the burger consistency.  Makes six servings of 187 calories each.


    • 2 cups boiled cubed pumpkin
    • 1 can white beans rinsed and drained
    • 1 head oven-roasted garlic
    • 1 tablespoon chia seeds
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh sage
    • 1 teaspoon chopped fresh rosemary
    • 1 cup cooked quinoa
    • 1/2 cup diced red onion
    • 1/2 cup quinoa flour
    • 1/2 cup gluten-free panko breadcrumbs plus more for dredging
    • 2 tablespoon coconut oil more as needed for cooking


    1. In a food processor combine pumpkin, white beans, garlic, chia, salt, sage, and rosemary. Pulse a few times until everything is broken up and mixed.
    2. Place mixture in a large bowl and add quinoa, red onion, quinoa flour, and gluten-free panko. Mix until smooth.
    3. Freeze mixture for 30 minutes (to help the patties firm up and stay together while cooking).
    4. Heat coconut oil in a large pan and form a large handful of the mixture into circular round patties. Lightly dredge in additional panko breadcrumbs and pan-fry on both sides for a few minutes until browned. Repeat with remaining veggie burger mix.
    5. Serve over salad or on gluten-free bread with tomatoes, alfalfa sprouts, and hummus.

    From Country Living

Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087