Tag #breakfast

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I love a good mango smoothie that’s rich and creamy but without all that dairy. When I make smoothies I love them to be the consistency of a milkshake.

This smoothie is packed with fresh mango, coconut milk and water, frozen cauliflower and strawberries. With the added cauliflower in it, it makes the smoothie super creamy and thick yet low carb and low on the glycemic index. You would think that there is banana in it because it’s so thick but it’s the cauliflower and best of all you don’t even taste it!

Ingredients:

5-6 pieces of frozen or fresh mango

3-4 pieces of frozen cauliflower

1 cup of nut milk

1/2 cup of Coconut water

5-6 frozen strawberries

1 tbsps of coconut milk, the thick part

2 tbsps of flax seeds

1 tsp of chia seeds

Dash of cinnamon

To make this, place all ingredients into a high speed blender and blend until smooth and creamy.

So good!

@solefulyinliving ✌️

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This smoothie is packed with organic fresh black cherries, macadamia nut milk, organic cacao powder, chia seeds and a couple of special ingredients that make it super healthy, tasty and full of nutrients…… zucchini and black kale.

Honestly you would never know there’s veggies in this smoothie with the goodness of the cacao powder and black cherries. Packed with healthy antioxidants, this smoothie will keep you healthy, your belly happy and full for hours.

Frozen Zucchini makes this smoothie creamy and thick and you can’t even taste it. Makes it a fabulous substitute for frozen banana and far more nutrient dense and lower on the glycemic index.

Ingredients:

1/2 zuchinni, frozen in slices

2 handfuls of fresh black kale

1 cup of frozen black cherries, pitted

1 cup macadamia nut milk

2 tbsps flax seeds

1 tsp cinnamon

1 tsp chia seeds

1 tsp cashew butter

coconut water to cover all ingredients

1 scoop of your fave protein powder and collagen powder (optional but highly recommended)

Instructions:

Place all ingredients into a high speed blender and blend until smooth and creamy.

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Who doesn’t love a green smoothie full of nutrient dense ingredients like baby spinach or kale, healthy fats, fibre, fruit and veggies and of course some cacao powder! This is my go to when I need a comfort smoothie in my belly. It balances my hormones, keeps my belly full and is also a great post workout meal or afternoon snack.

INGREDIENTS:

• 1 handful of baby spinach or kale
• 1 cup of nut milk like almond, oat or cashew
• 1/2 frozen banana
• 2-3 pieces of frozen cauliflower (for a creamy version)
• 1 tsp chia seeds
• 2 tbsp flax seeds (great for balancing estrogen levels)
• 2 tsp coconut oil
• 1 tbsp cacao powder
• 1/2 apple chopped finely
• 1 scoop collagen powder
• 1 scoop of your fave protein powder or 1/3 cup hemp hearts
• 1 tbsp almond butter
• water to fill
• 2 ice cubes (optional for added thickness)

INSTRUCTIONS:

Place all ingredients in a high powered blender (I use a blendtec) and blend til smooth. Serve in a large mason jar and drink slowly.

Muffins can be healthy, tasty and with no sugar. These ones are sugar free, paleo and gluten free and taste great with almond butter slathered on them.

Yields 12

INGREDIENTS:

• ¾ cup blanched almond flour
• ¾ cup coconut flour
• 6 Tablespoons tapioca starch
• 6 Tablespoons stevia (or coconut sugar)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 large eggs
• ¼ cup olive or grape seed oil
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 ½ cups mashed banana
• 1 ½ cups strawberries (washed, chopped)

INSTRUCTIONS:

• Preheat the oven to 350° F. Line a 12-cup muffin tin with papers or grease with coconut oil and set aside.
• In a large mixing bowl, whisk together the flours, starch, stevia, baking soda, and salt. Set aside.
• In another large mixing bowl, whisk the eggs, then whisk in the oil. Add the vanilla and vinegar and stir to combine. Then stir in the bananas and strawberries.
• Pour the dry ingredients into the wet mixture and stir to thoroughly combine.
• Divide the batter between the 12 muffin tins. Bake for about 40 minutes until the tops are golden. Sprinkle with coconut flakes.
• Serve with almond butter for added protein.
• Refrigerate muffins.