Fun fact: the day I developed this recipe, I was experiencing the worst pre-menstrual symptoms I have in years. I’m talking legit make-a-bowl-of-brownie-batter-and-eat-it-kinds-of-cravings bad.
Using my better judgement and letting the inklings of the horrific stomach-ache-to-come be my guide, I decided to whip up this cup of happy instead. The potassium in the avocado is excellent for maintaining electrolyte balance and keeping cramps in check and the powerful combination of unsaturated fat and protein work together quash hormonal rage monster cravings.
Most importantly, there’s tons of chocolate (because chocolate + PMS = love) and the consistency is pretty damn close to brownie batter (sans the horrific stomach ache that would have ensued had I actually made and ate a bowl of brownie batter).
Without further ado, this is how you make this miracle drink.
- 1/2 c. milk of choice (I use SoDelicious unsweetened coconut milk)
- 1/2 c. cold water
- 3/4 c. of ice
- 1/2 of a ripe avocado (Ripeness is key, the creamier the better!)
- 1 scoop chocolate protein powder (I use Julian Bakery Chocolate Egg White Protein.)
- 1 1/2 tbsp. of cocoa powder
Optional: 1/2 tbsp. of MCT oil (I find this personally helps me with satiety, but it’s flavorless and not necessary to the overall taste and texture of the final product.)
Blend, blend, blend! Due to the ice, the longer the blend the better. I find that 2-3 minutes depending on your blender model is sufficient to get some air incorporated and really blend up the ice. Sometimes if you pour out the mixture too early, the ice will separate giving you a creamy but icy consistency. But! If you keep that baby blending for a bit, you’ll eventually reach a thick, smooth, creamy consistency that is both satisfying and decadent.