Dark Chocolate Smoothie

Makes 1 serving (16 oz)

1 cup of non-dairy milk (almond, cashew, walnut, hazelnut, hemp)
1 banana
1/2 cup ice
2 TBS cocoa powder
1 scoop of protein powder (optional)

Add all the ingredients into your vitamix or blender in the order listed.
Process till smooth.

Top with a fresh sprig of mint. Or you can add a fresh mint leaf to the ingredients.

One-Bowl Chocolate Cupcakes

This is a super-easy cupcake recipe you can make in one bowl. 
You can also sprinkle the cupcakes with sifted icing sugar to decorate, and omit the cream cheese icing. Great recipe for a birthday party. 

Makes 18

Ingredients (Cupcakes)

¾ cup unsweetened cocoa powder

1 ½ cups all-purpose  flour

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾  teaspoon  salt

2 large eggs (or egg replacer)

¾ cup warm water

¾ cup of buttermilk 

(or mix 1 cup of milk or plant-based milk  +  1 TBS white vinegar, then measure out ¾ cup)

3 tablespoons of safflower oil (or canola)

1 teaspoon of pure vanilla extract

Orange Cream Cheese Icing

Beat one 8 oz. package of cream cheese (softened)  with ¼ cup honey and 1 tablespoon of grated orange rind for 1-2 minutes.  Then add ¼ cup heavy cream and beat another 1-2 minutes.  Spread over cooled muffins.  (Covers about 18)

Directions

Preheat oven to 350F.  

Line standard muffin tins with paper liners.  

Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a very large bowl.  

Add eggs, warm water, buttermilk, oil and vanilla and mix until smooth.

Divide batter among muffin cups, filling each 2/3 full.  Bake until tops spring back when touched, about 15 minutes.  

Transfer cupcakes to wire racks to cool.  Cupcakes will keep covered up to 3 days. 

Top with cream cheese icing or sprinkle with icing sugar. 

Best Hamburger Recipe

Ingredients 

1 lb. ground beef (80-90% lean)
1 TBS water
2 TBS barbeque sauce
½ tsp salt or steak seasoning*
¼ tsp pepper
1 tsp Dijon mustard
1 egg 
¼ cup dry breadcrumbs
1/8 cup finely chopped white onion (optional)

Directions 

Mix the egg, water, mustard, barbeque sauce, salt, pepper together in a bowl with a whisk or fork till smooth.  Add the breadcrumbs and whisk.  Then add the ground meat and mix gently with a wooden spoon till it holds together.

Make 3 - 4 patties per pound of meat. Each one is about 4-5 oz.  Make a ball and then press flat to about ¾ “ thickness.  Handle gently.  Make an indent in the centre. This prevents the burger from puffing up in the middle when cooking. 

Barbeque on med-high heat for about 4-5 minutes per side.  Turn once and do not move them once they touch the grill till you’re ready to flip them. (Otherwise they’ll stick).  

Do not press them while they are cooking.  (They’ll dry out).

Top with sliced cheddar cheese.  You can add salt & pepper before serving.

Serve on toasted buns with a side of pickles and potato salad or chips. 

* the Keg Spice is good, or any other steak spice. 

You can also use veal or chicken.