If I could choose only one food item that has had the biggest impact on my improved health, it would be my morning smoothie. For the past eight years, most of my days start with a smoothie. Some are green with a little low-glycemic fruit and others are made from a base of nut butter, but the thing they all have in common is that they're nutritious, delicious and keep me feeling satisfied for many hours, sometimes all the way to dinner! The trick about making smoothies for a diabetic is that they need to be very low carb, plus contain enough healthy fat and protein to keep the blood glucose steady. It's the blood sugar spike of a high carb breakfast and then rapid crash a couple of hours later that causes hunger and cravings by mid-morning, requiring an "elevenzees" snack just to make it to lunch! When you start your morning on a blood sugar roller coaster ride, it will effect your eating pattern for the rest of the day and may lead to the over-consumption of carbs. This delicious and creamy smoothie has the sweet vanilla and cinnamon flavor of the popular Snickerdoodle cookie. Cinnamon is well-known and documented as a blood sugar stabilizing spice and this is a great way to get more of it into my diet.
Makes 1 serving
1/2 cup plain, unsweetened kefir (or yogurt)
1/2 cup coconut milk (or almond milk)
1 tablespoon macadamia nut butter (or 2 tablespoons macadamia nuts)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
A pinch of sea salt
1/4 teaspoon stevia powder, or to taste (I used Sweet Leaf brand)
1/2 tablespoon collagen hydrolysate powder (or your favorite protein powder)
1 tablespoon chia seeds
1/2 tablespoon coconut oil, ghee or flax oil
4 drops of Vanilla Creme stevia
1/2 cup water (or enough to create desired consistency)
4-5 ice cubes
1 scoop of prebiotic powder, optional (I used Prebio Plus)
Put all of the ingredients in a blender and blend until completely smooth. Taste and adjust sweetening, if desired. Pour into a tall glass and enjoy!
Nutritional Information: 304 calories, 8 g carbohydrate (7.4 g dietary fiber, 4.4 g sugars), 24.7 g total fat (9 g saturated fat, o g trans fat), 12 mg cholesterol, 132 mg sodium, 379.9 mg calcium, 150 mg potassium, 9.4 g protein. Net carbs per serving: 0.6 grams
Recipe by Kathy Sheehan, copyright 2016
All rights reserved. Please do not duplicate without author's permission.