Decadent, Creamy Chocolate Coconut Smoothie

Let me start by saying that I really wanted to make chocolate chip cookies instead of a smoothie for my post-lunch snack. I REALLY wanted to. While browsing Pintrest I found a recipe that looked amazing and different than my favorite chocolate chip cookie recipe. But then the angel on my right shoulder kicked in and told me not to. “Make yourself a healthy, filling and nutritious smoothie instead,” it whispered to me.

It wasn’t tough to change my mind. I walked 4 miles today and have been on-target all week with my points and nutrition. Why blow it the NIGHT before my weigh-in? The whole point of Weight Watchers in my eyes, is to learn how to make smarter choices. You don’t have to feel deprived, but it also doesn’t mean you should give in to every craving and whim on a weekday afternoon. So I’m saving the cookies for tomorrow night. 

Smoothies have a supernatural ability nonetheless, to convince my taste buds that what I am drinking is a dessert. So, it’s a win-win.

Here’s the recipe I made up, and I’ve included the Weight Watchers Points for those of you who might be on the plan. Most of you who know me know that I am a little coconut obsessed. If you don’t like coconut, you can replace it with regular milk, or even almond milk if you’re feeling snazzy. 


  • 2/3 cup light coconut milk (3 points)
  • 1/3 cup low-fat milk (1 point)
  • 1 cup ice (0 points)
  • 1 banana (0 points)
  • 2 tbsp sugar (3 points)
  • 1 tsp vanilla (0 points)
  • 1 tsp shredded coconut (0 points) *optional*

Combine everything in the blender & sprinkle with shredded coconut. Total count: 7 points. It’s extremely filling, and makes 2 large cups worth. More importantly it provides real nutrients instead of butter, sugar, flour and chocolate chips.

Granted, the 2 tbsp of sugar is… not ideal, but it tasted too chalky with only 1 tbsp, and I don’t like Splenda or artificial chemical sweeteners. I’d rather have a little of the real thing and feel satiated. Hope you enjoy this.

So-Simple Berry Vanilla Smoothie

I don’t know about you, but there’s nothing that makes me happier about eating healthy than smoothies. They are refreshing, filling AND they satisfy my sweet tooth. But, smoothies can be extremely unhealthy, especially when loaded with preservatives, sorbet and sherbet or worse: ice cream. I’ve tried some of the low-calorie smoothies at places like Jamba Juice and Juice It Up but they taste like chalk, and leave me $4 poorer.

This has become my favorite smoothie of all time.


1 cup frozen blueberries or mixed berries
1 banana
1 cup 1% milk (you can use fat-free… but I just can’t do it… might as well use water)
1 tbsp vanilla

Blend them all in a blender until smooth & enjoy. It’s that simple. I probably drink this every other day in the morning or after a workout. It has 3 Weight Watcher Points because of the milk and it fills me up while helping me get in my dairy and 2-3 servings of fruit.

Mochaccino for a cloudy day

I love moody weather and am so thrilled that Fall is here (kinda). In California we are devoid of real seasons, so cooling weather, overcast skies and occasional drizzles are good enough for me. Especially here in California, I rely on the Starbucks advertising (pictures of pumpkin lattes and caramel milks), to put me in the mood. I know it’s fall when the pumpkins and weird inedible squash pop up in the stores. It’s the cue to begin making warm drinks, whipped cream, baked goods, squash, stew and gooey warm things.

Granted, I’ve gained about 5 pounds annually during fall and winter, so I’m carefully logging all the gooeyness, but in no way am I sacrificing my enjoyment.

This morning I felt like making a Mocha Latte, on account of the sleep-in weather. When Dhiren took his first sip and moaned “This is SO good” from the other room, I thought I’d share the recipe before heading out to work.

Recipe (approximated amounts- sorry!)

-milk (appx. 2 1/2 cups?)
-hot chocolate mixture. I used Ghiradelli’s since that’s what I had on hand, apprx. 4 tbsp
-espresso beans
-heavy whipping cream, apprx. 1 cup
-sugar, apprx. 1/2 cup total

1. You need a Bialetti espresso maker. You won’t regret buying one, and while it’s not authentic espresso, it’s still good enough. “Can I just use American drip coffee– I make it strong???” The answer is no. It’ll taste like junk. The Bialetti was a gift for my birthday and we’ve used it about seven times this month, saving us 7 trips to Starbucks. Best drink appliance ever.

2. Grind your espresso beans, and fill up the Bialetti.  Brew your espresso.

3. At the same time, fill a heavy-bottomed pot with milk and the chocolate powder and heat until scalding. It shouldn’t boil. If you stir it consistently as well, it won’t burn.

4. Make homemade whipping cream. I use a hand-held beater, which is small-apartment friendly, as opposed to a huge mixer. Pour in about 1/4 c. of sugar (or to your liking) when it is almost finished.

5. When everything is ready, fill-up the mug halfway with the chocolate milk. Then, pour in the espresso to fill-up the rest of the mug. I needed to add a couple teaspoons of sugar, because it wasn’t sweet enough for my liking. Top with whipped cream and sprinkle some cocoa power, et voilà! Sit on your coach, listen to something moody and stare out your window at the clouds.