Who says kids won’t eat their greens?
I recently prepared a talk titled: From Beleaguered Cook to Culinary Rock Star. I love giving talks. I like the excitement of showing up, fully prepared to speak to a room full of adults as a group of cherub-cheeked children file in—faces painted, balloons flying overhead.
No worries. In my former life I was a first grade teacher; I never travel anywhere without a great piece of literature and a repertoire of kid-friendly anecdotes and antics. It’s pretty easy to charm a child, especially with “chocolate for breakfast.”
I introduced myself as the founder of Chocolate for Breakfast. The children clapped. (I hadn’t even started the presentation.) Chocolate for breakfast—now we’re talking! My signature smoothie was a big hit. I left out the Swiss chard on the first round—I didn’t want to push my luck.
I decided to make a batch with the mineral-rich, fresh greens for the adult audience. The children held up their cups. Who says you can’t get children to eat greens? Obviously you haven’t tried blending them in a chocolate raspberry smoothie.
Chocolate for Breakfast Smoothie
- 2 bananas (sliced and frozen)
- 2-3 leaves Swiss chard (no stems) or Romaine lettuce
- 8 oz filtered water
- 1 tablespoon raw cacao powder
- 1 tablespoon carob powder
- 1 cup frozen raspberries
- 1 ripe pear
Blend all of the above in a high-speed blender and enjoy every last drop.
Would you like to be the most popular mom on the block? Why not serve chocolate for breakfast! I’ve seen several variations on this recipe but this is my favorite adaptation. It’s best not to call it a “brownie.” The texture is very different. If you call it something like “chocolate surprise” or “chocolate dream squares” you won’t be looking for the chewier texture of a brownie and you’ll enjoy this delectable treat even more!
Garbanzo Bean Brownies (Chocolate Dream Squares)
- 1 1/2 cups Ghiardelli chocolate chips (They’re gluten-free.)
- 2 cups garbanzo beans, drained and rinsed
- 4 eggs
- 1/2 cup organic turbinado raw cane sugar
- 1/2 teaspoon baking powder
1. Heat oven to 350 degrees
2. Melt chocolate chips in a small bowl over a pan of boiling water
3. Combine garbanzo beans and eggs in a high speed blender or food processor
4. Add sugar, baking powder, and chocolate and process until smooth
5. Pour batter into an 8X8′ pan nonstick pan and bake for 45 minutes
Sue Ann Gleason, founder of Conscious Bites Nutrition, is a Washington, DC-based culinary nutritionist, dynamic eating psychology coach, speaker, and writer. Her entertaining, cutting-edge articles on nutrition, healthful living, the psychology of eating, and the blissful benefits of chocolate have appeared in various publications as well as her own eco-friendly blog: ChocolateforBreakfast.com
Sue Ann’s recipes and radiant life tips embody the concept: Dancing with Delicious. Her mission is to inspire women to take back their plates, one luscious bite at a time. When not working with private clients, Sue Ann can be found sampling exotic chocolates or building broccoli forests in her mashed potatoes.
Visit her website to schedule a Radiant Life Breakthrough Session or to inquire about speaking engagements.
For more green smoothie recipes that your kids will love, don't forget our Tropical Smoothie Popsicles or Piña Kale-ada. And check out the Full Belly Sisters' version of nut-free, gluten-free chocolate chickpea cupcakes.