(Update March 27, 2012. In a recent conversation with Melissa Hartwig, co-founder of the Whole30, I learned that smoothies are less than ideal for the Whole30 program for a few reasons: 1) the spotlight tends to be on the fruit rather than the veggies or protein; 2) almond butter is classified as a fat that should be consumed occasionally, not a protein that should be consumed daily; 3) flax seeds are on the “limit” list for fats; and 4) liquid foods are easier to overeat than solid foods. That being said, make the adjustments you need to for your Whole30 and enjoy!)
In the 21 days since I started my (first) Whole30, I’ve become increasingly competent in the art of the breakfast smoothie.
The smoothie that I blogged about week before last has evolved past the alpha stage into a more complex, flavorful, and healthy version. Each morning, I look forward to my smoothie with greater anticipation.
I know I have not reached the level of Smoothie Expert yet, but I am sufficiently satisfied with this stage to submit it to you for beta testing.
Please give it a go and let me know what you think my next step should be.
Sarah’s Whole30 Smoothie, Beta Version
- 1/3 cup high-fat coconut milk (read the labels and choose one that uses only guar gum as a “stabilizer”, and has about a 30% fat content. Good fat, remember!)
- 1-2 Tablespoons almond butter
- 1 banana, cut into 1/4 to 1/2 inch pieces
- 1/2 cup (or as much as you think you would enjoy) organic spinach or kale (you might want to blend the kale first before adding the other ingredients: I chewed each mouthful of this morning’s smoothie!)
- 1 Tablespoon flax seeds (I use a version that is already pre-ground) (flax is a great source of Omega fatty acids)
- 1/4 cup frozen blueberries
- A couple splashes of orange juice (sweetener and consistency regulator: my coconut milk tends to be thick, and adding OJ makes it pourable)