Recipe:

-1/2 large banana or one whole small banana

-1 scoop protein powder (I like organic chocolate plant-based from Costco)

-1 tbsp cocoa powder (good for magnesium and flavor)

-1/2 c unsweetened almond milk

-1/2 tbsp unsweetened peanut butter

-(optional)1 handful of spinach

-5 drops almond extract

-1/4 c oats

Blend in blender. Once smooth slowly add ice till you get the perfect consistency. If you like cacao nibs add at the end or add a half a graham cracker bar for a tasty texture.

Raspberry Jello Pretzel Salad Recipe:

Ingredients:

4 cups mini pretzels

1 stick melted butter

3 Tbsp Sugar

1 cup Sugar

1 8 oz package cream cheese

1 thawed pack cool whip

1 Tbsp vanilla

1 box 8-serving strawberry or raspberry jello mix

2 small packages fresh raspberries

Instructions:

Crust:

Crush mini pretzels and mix with 1 stick melted butter and 3 TBSP sugar.

Press into a 9×13 pan and bake 350 for 10 min. Let cool.

Middle Layer:

Blend with mixer 1 cup sugar and the package of cream cheese. Then fold in one thawed package of cool whip. Add 1 tbsp vanilla extract. Pour onto pretzel crust. Seal around edges so the jello layer doesn’t leak to the bottom.

Raspberry Topping:

Dissolve the strawberry or raspberry jello mix into 2 cups boiling water till dissolved. Then add 2 cups cool cups water and let cool to room temp. Add the fresh raspberries, then pour on the whipped cream layer. Cover and let set in the fridge for 3-4 hours. Enjoy!