Good afternoon everybody. This is the second week of my first job as a dietitian and our fall marathon training. We did a track workout this morning at 6:30, and I had to be to work by 8:00 so I was a little rushed doing the morning routine and left the house without my coffee. When I got home from work today, I was a little exhausted and in need of a pick me up.
I would say that I’m kind of a coffee snob in that I will not drink rewarmed joe, so I decided to pull out the blender and make use of the coffee I wasted earlier. With chocolate as a favorite of mine, I recreated the mocha frap–it’s deliciously healthy and a great way to get some calcium too. Enjoy, it’s refreshing!
1/3 cup soy milk (I use Silk, DHA added)
1/4 cup coffee, chilled or room temp
1 tbsp Hershey’s chocolate syrup + calcium
1 tbsp turbinado sugar
1 tsp instant coffee
1 tsp unsweetened cocoa powder
2 cups ice, divided
Recipe: Place all ingredients excluding ice into the blender, and blend until sugar has dissolved. Add 1 cup ice and blend. Slowly add the second cup of ice (you might not need it all!), and blend until smooth.
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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