As regular readers of this blog will know, I am not a massive eater of carbohydrates. It is easy to avoid processed grains and wheat at lunch and dinner – simply eat salads and lean protein at each of those meals. Breakfast, however, has always been a meal where I have struggled to avoid carbs. I am definitely not anti-carb at breakfast – I love a good bowl of muesli or some dark grain toast with avocado or nut butter. If anything, breakfast is probably the best time to eat carbs as it enables your body to burn them off during the day. Carbs also provide a burst of energy prior to your morning workout. Lately though, I have been searching for alternatives and think I found a favourite.
I am completely obsessed with nut butter, particularly almond butter. Readers will remember my post on the banana almond butter mug cake that I used to eat for breakfast. Given the weather is now warmer and warm cake-like foods are no longer craved at breakfast, I have converted this little beauty into a smoothie and it is divine! I was inspired to make this smoothie by a small but rapidly growing chain of stores in New York called Juice Press, which makes a range of organic cold pressed vegetable juices as well as other raw, vegan super food treats. This smoothie is quick, easy, packed with protein and extremely filling. Give it a go!
Almond Butter Smoothie
1 banana (can be frozen or fresh and ripe)
½ cup of ice
2 tablespoons of almond butter
2 teaspoons of cocoa powder (I prefer organic cacao)
Pinch of cinnamon or to your liking
½ of almond milk
***The original recipe includes agave as a sweetener however I don’t eat agave due to its very high levels of fructose. You can either substitute the sweetener for fresh dates or rice malt syrup or leave it out all together. The banana is quite sweet on its own.***
Combine all ingredients in a blender and blend until smooth. Serve immediately.