I had come up with this chocolate cherry shake recipe mid-summer, but hadn’t gotten around to posting it yet since my brain has been set on “fall food” mode since making the shake.
For example, last week for dinner I was craving macaroni and cheese (this happens pretty much biweekly), and I had just seen a recipe for butternut squash macaroni and cheese. It is the perfect mix of comfort food and fall -because of the butternut squash.
It was delicious. However, husband complained the entire time we were cooking that he, “doesn’t even like butternut squash,” and he wasn’t sure why we were spending this much time cooking it when he wasn’t even going to like it.
. . . . .
The first thing he said after he reluctantly took the first bite was, “this is the best macaroni and cheese I have ever had.” Well well well.
Back to the non-“fall food” shake.
This will help diminish any dessert craving you may be experiencing.
It is healthy.
There are only 6 ingredients.
It is satisfying.
Bing cherries are my all-time favorite fruit and since they aren’t always in season, I feel the need to celebrate by buying in bulk, using them in recipes, and freezing them to use when they aren’t available in stores. Before freezing, I first cut them in half, and remove the pit.
Ok here we go:
Chocolate Cherry Shake
- 1 individual sized container of vanilla Greek yogurt (I used Chobani)
- 1/2 frozen banana
- handful of frozen bing cherries
- 2 tablespoons dry oats
- 1 tablespoon of cocoa powder
- 1 tablespoon chia seeds
Blend in a food processor, blender, or magic bullet until smooth.
Add almond milk /milk of choice if you want a thinner consistency.
Adjust ingredients to taste/as needed.