Chocolate Caramel Delight Smoothie

When Girl Scout Cookie season rolls around (it counts as a season, right?), we know it can take every ounce of self-control – and then some – to avoid devouring the sugary treats by the box-full. 

That’s why we created this craveable Chocolate Caramel Delight Smoothie recipe. It tastes like one of your favorite Girl Scout cookies, but it’s so healthy that you can enjoy it any time without sabotaging your diet. Whip up one of these whenever your sweet tooth strikes, and in no time, you’ll have earned your willpower badge.

To make this decadent smoothie, we blended rich Chocolate Shakeology with caramel extract and toasted coconut flakes. If you can’t find caramel extract in your local grocery store, look for it online or substitute it with butter rum extract.

Toasting the coconut brings out its buttery flavor and adds a nuttiness that makes this shake taste so much like a cookie. It’s worth the added step! To toast coconut flakes, heat a small pan over medium heat. Add coconut and stir constantly for 1-2 minutes until the edges of the coconut turn golden brown. 

Remove the pan immediately and let cool. If you have extra, store it in an airtight container at room temperature for up to a month.

Chocolate Caramel Delight Smoothie

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 cup unsweetened almond milk
1 scoop Chocolate Shakeology
1 tsp. pure caramel extract
2 Tbsp. shredded unsweetened coconut, toasted
1 cup ice

Preparation:
1. Place almond milk, Shakeology, extract, coconut, and ice in blender; cover. Blend until smooth.

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Cashew Queso Sauce

Cashew Queso Sauce

This nutty concoction tastes like creamy queso sauce, but it doesn’t have an ounce of cheese. Perfect for me, because I am dairy free. 

Cashews soaked in water magically transform into a luscious sauce that’s just like nacho cheese. 

Spiked with spices, a touch of tomato paste for color and richness, and nutritional yeast (a secret ingredient that makes foods taste like cheese) this vegan dip has a flavor that you’ll want to lick clean from the bowl.

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 12 servings, 2 Tbsp. each

Ingredients:
1 cup raw cashews
3 cups water, divided use
2 Tbsp. tomato paste, no sugar-added
1 tsp. chili powder
½ tsp. smoked paprika
⅓ cup nutritional yeast
¾ tsp. sea salt (or Himalayan salt)
2 Tbsp. fresh lemon juice

Preparation:
1. Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain.
2. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast,, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed.
3. Keep refrigerated for up to five days.

Chicken Gumbo

Chicken Gumbo

This Cajun-style stew uses lean chicken breast meat in place of high-fat sausage, and is thickened with arrowroot instead of butter and flour. Aromatic spices combine in a luxuriously rich sauce with okra and other vegetables. If fresh okra is not available in your local market, frozen okra will work just as well.

Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 8 servings

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, coarsely chopped
1 medium celery stalk, chopped
1 medium green bell pepper, chopped
4 cloves garlic, finely chopped
1½ lbs. raw chicken breast, boneless, skinless, cut into 1-inch strips
2 Tbsp. arrowroot (or corn starch)
3 cups low-sodium organic chicken broth
1 bay leaf
½ tsp. dried thyme
½ tsp. ground black pepper
2 tsp. hot pepper sauce (like Tabasco®)
8 oz. medium okra, sliced into ½-inch pieces (about 1 cup)
2 cups cooked brown rice

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion, carrots, celery, and bell pepper; cook, stirring frequently, for 5 to 6 minutes, or until onion softens.
3. Add garlic and chicken; cook, stirring frequently, for 4 to 5 minutes. Set aside.
4. Add arrowroot to broth; whisk to blend.
5. Slowly whisk broth into chicken mixture; cook, stirring constantly, for 2 minutes, or until mixture thickens slightly. The mixture should not be lumpy.
6. Add bay leaf, thyme, pepper, and hot sauce. Bring to a boil, stirring frequently. Reduce heat to medium; cook for 10 to 15 minutes.
7. Add okra; cook, stirring frequently, for 10 to 15 additional minutes. Remove bay leaf.
8. Serve about ¾ cup over ½ cup of rice.