Food & Drink

Make a Choco Chip Mint Whip Recipe from “I Quit Sugar”

Whip it good

i quit sugar!

When we first heard about Aussie health evangelist Sarah Wilson’s book, I Quit Sugar, we were at once terrified and enthralled. After sitting down with the (drop-dead gorgeous) author for breakfast — and watching her eat bacon — we were hooked on her theory: healthy fats, good; sugar, not so good.

In honor of the new year, we asked Wilson to give us a week full of office-friendly, portable snack recipes that are heavy on flavor and light on the white stuff. Make them all — starting with today’s mint chocolate chip-inspired smoothie — then preorder her book (out this April). Now that’s sweet.

Green smoothies are one of the best sugar-free snacks you can reach for — they’re filling and densely nutritious, thus crowding out your appetite so you won’t want to reach for a “bad” snack. The almond milk and protein powder ensure your appetite mechanisms are switched on properly, thus blunting your cravings. Tip: Add a teaspoon of chia seeds to make the liquid thicker. You can then add extra water to the mixture once you’re at the office.

i quit sugar!

Chocolate Chip and Mint Whip
Serves two

1⅔ c. homemade (or store-bought) almond milk
1 sm. ripe avocado
Large handful of mint leaves
3 tbsp. organic whey-based protein powder (optional)
2 tbsp. green powder (optional)
1-2 generous pinches powdered Stevia, to taste
Small handful ice cubes
2 tbsp. cacao nibs

1. Combine all ingredients except the cacao nibs in a blender and blend until smooth.

2. Toss in the nibs and blend a few more pulses.

I Quit Sugar is available for preorder at amazon.com, $19. Sign up for Wilson’s eight-week detox program at iquitsugar.com.

Photos: Courtesy of Clarkson Potter