The Best Chocolate Smoothie

So I’m learning how to drive… It’s been a rather interesting experience to say the least. Seven hours sitting in uncomfortably hard chairs for driving school. The next day, a driving lesson from my father in a parking a lot. And today, a driving lesson on the road. Eek! Let’s hope for the sake of me and the safety of others that I don’t crash the car. I have confidence in the fact that I will be a bad driver. Now that I’ve assured you guys of my terrible driving skills,  you’re probably wondering what this anecdote has to do with “the best chocolate smoothie”. The answer is… Absolutely nothing, I just chose to waste a couple minutes of your life talking about teenage angst. Rant end. Smoothie on.AngleSchool days for me mean breakfast in fifteen minutes. It usually takes ten minutes for me to eat, that leaves five minutes to make breakfast. So what does a girl do? She makes a smoothie. Now the trick to this smoothie is to fill up your blender pitcher with the milk, oats, and peanut butter the night before. You then stick it in the fridge overnight, and the next morning you add your protein powder, banana, and cocoa powder. It’s pretty easy, right? Now I have to talk about how good it tastes. The oats give it just a little doughiness and bananas give it that sweetness. Not to mention the chocolate flavor that the cocoa powder provides. I have to warn you though, this smoothie isn’t skinny. When I calculated the calorie count using whey protein powder and soy milk it came to about 450 calories. I know that sounds like a lot, but if you look at the ingredient list, none of the ingredients are really “unhealthy”. Whether you consider this recipe indulgence or not, it’s worth trying.

Light Top.jpg

The Best Chocolate Smoothie (Serves 1)

1 cup milk of choice (I find soy or 2% make it thicker)

2 tbsp. oatmeal

1 tbsp. peanut butter (I used natural)

Pinch of salt

1/2 scoop protein powder (I used vanilla whey, if you use chocolate, you might want to use less cocoa powder)

2 – 3 tsp. cocoa powder (depending on how chocolatey you want it)

1/4 tsp. vanilla (scant)

1 banana (cut into chunks and frozen)


  1. The night before, put milk, oatmeal, and peanut butter in your blender pitcher. Put the lid on and stick it in the fridge
  2. The next morning, add the rest of ingredients to the pitcher and blend on high until smooth. Add ice if necessary (I found it to be cold enough with the frozen banana).
  3. Scrape down the sides and pour into a glass.

Weekly Wonders… #1

Welcome to the very first weekly wonders! Basically, I’ll present you with a list of links of things I want, find interesting, and or love. This week in general has been pretty uneventful. I did manage to play tennis a couple of times and have totally been loving it. I do not however, love spending time in the June heat, so I equip myself with a visor and a bottle of spray on sunscreen. Tennis talk finally over, let’s dive into this week’s wonders.

1) These shoes. They even have free shipping and returns, I would love to have these before school begins.

2) This TV show. It’s been cancelled, but I’m currently watching it on Netflix. Why had I not seen this before?

3) This DIY project. I’m actually currently working on this project. Let’s just say it’s easier than it looks…

4) This song. I know everyone was raving about her album awhile ago, so I finally checked it out. There’s only one word for it, awesome.

5) This article. I read this in TIME magazine, and I think it’s an interesting read for everybody.

6) This youtube channel. No, I am in no way affiliated with her, I just happen to really love her channel. Thanks to her I actually really enjoy doing yoga now.

7) This book. I just finished this, and Mary Higgins Clark never fails to impress.

8) This dessert. Oh how I love summer dessert.

9) These shorts. I don’t own a pair of these yet, but I think a crop top would look great tucked into these.

10) This salad. Excuse me while I rush off to the grocery store to buy coleslaw mix and avocado.


Peach and Mixed Berry Oatmeal Crisp

I don’t particularly love summer, I prefer the sixty degree days during the spring. It’s a lovely feeling going out of the house for the first time after a cold and snowy winter. Summer brings on intense heat, dark tans, long days, and a decrease in the amount of good TV shows. Despite my griping about how much I hate summer, there’s always a sliver lining, and as a foodie, it’s fruit. Watermelon, berries, mango, peaches, pineapple, I could go on and on.

Small Plate

But today, let’s talk about two in particular, peaches and blueberries. I’m not a peach eater, it’s much too hard to find good peaches for me to eat them regularly (this could be thanks to the fact that the only place for me to buy peaches is Walmart). Blueberries on the other hand fall among my list of top fruits. Bananas, blueberries, and mangoes, in that particular order. I get a pint of blueberries, I eat the whole thing in one sitting. However, blueberries can still be pretty pricey, so  for this recipe I opted for a mix of frozen blueberries, raspberries and blackberries. I just thawed them out, drained them lightly and tossed them with a couple sliced peaches. This recipe is super easy, you just have to toss the fruits around with a few ingredients and then make the crisp topping. I didn’t have any whipped cream or vanilla ice cream to put on top, but I imagine it would be even more delicious with it.


Peach and Mixed Berry Oatmeal Crisp (makes 4-6 servings)

For the fruit mixture:

2 peaches or nectarines (peeled and sliced)

1 cup berries of choice (frozen berries need to be thawed and drained lightly)

1 tsp. lemon juice

1/4 tsp. vanilla extract

3 tbsp. sugar (add more to taste)

2 tbsp. all purpose flour

Pinch of salt

For the crisp topping:

1/3 cup all purpose flour

1/2 cup old-fashioned oats

1/3 cup brown sugar (packed lightly)

3 tbsp. butter (cut into small cubes)

Pinch of Salt


  1. Preheat oven to 350 degrees F.
  2. In a medium-sized bowl, toss lightly ingredients for the fruit mixture. Place into 9 in. circle pan.
  3. In a different bowl mix together flour, oats, brown sugar, and salt. Use a pastry cutter or your fingers to work butter into dry mixture. You’re done once it forms small crumbs. Distribute the crumble evenly over the top of the fruit mixture.
  4. Bake for 35-40 minutes or until the crust is slightly brown, or the fruit mixture is bubbly.
  5. Serve warm or at room temp. with whipped cream or vanilla ice cream (I did without both and it was still good!).

Inspired by Crazy for Crust and Two Peas and Their Pod