Optimal Health Insider-Edition 7
January 2, 2017
Happy New Year 2017!
Many have asked what I put in my breakfast smoothie, and while there are countless recipes out there, I’m going to share mine here. I tell people that I was the kid who ate an American cheese sandwich with yellow mustard, on white bread, every day for lunch at school, so I do know how to get into a food rut. As in my youth, I don’t want to think too hard about healthy nutrition, so once I’m “onto something,” I can stay there awhile.
I use a Nutri-Bullet so I can blend in the cup, and then carry the meal with me.
Start by grinding 1T flaxseed and 1T chia seed into a powder.
Then add the following:
Handful of organic greens
Heaping T of organic pea protein powder
Ginger root (size of my thumb-tip)
Small handful of walnuts and/or almonds, and green pumpkin seeds (pepitas)
1/2 tsp black raspberry powder
1/3 cup frozen blueberries
Cinnamon and nutmeg to taste
1/4 tsp sea salt
1T extra virgin olive oil
1T MCT oil
1T coconut oil
Raw milk to nearly the top of the cup (substitute your favorite milk alternative, i.e., nut or seed milk)
Blend and enjoy! I find the flavor is enhanced with a cup of black coffee, especially bringing out the ginger and spice flavors in the smoothie.
As you can see, I emphasize greens/blues/reds and healthy fats. This has been my go-to breakfast on most days for several years, and it allows me to feel energized, and generally not need to eat anything for 5-6 hours after finishing it.
If you’re looking to change up your routine, give the breakfast smoothie a try, and let me know what some of your favorite ingredients are. I’m about due for a change…
Be well in 2017!!
P.S. We are always taking new patients at UPHM.