Simply Laura Lea. Laura Lea
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also try swapping
half or all of it for frozen kale.
1¼ cups chilled unsweetened
almond milk
¼ medium avocado, peeled
and pitted
¾ cup frozen chopped
organic spinach
2 tablespoons unsweetened,
unsalted almond butter
(sub peanut butter)
¼ teaspoon vanilla extract
12 drops liquid stevia, or to taste
Pinch sea salt (optional)
Place all ingredients in the order listed in a high-powered blender, and
blend until smooth and creamy. Feel free to add more almond milk to
reach your desired consistency. Enjoy immediately.
Ideas for
LEFTOVER AVOCADO
Store leftover avocado tightly wrapped in plastic wrap with the pit still in
to preserve freshness. You can use the leftovers on toast with salt, pepper,
onion powder, and a drizzle of lime or lemon juice. Or plan to make
LL’s Sweetgreen Order Salad (page 275) or Cashew Kimchi Lettuce Cups (page 137). It also makes a great topper for BBQ Sweet Potato Tofu Tacos (page 81). Or simply make this smoothie throughout the week.
Low-Sugar PB&J
Smoothie Bowl
| HANDS-ON TIME: 5 min | TOTAL TIME: 5 min | YIELD: 1 serving |
If you’re at all familiar with my recipes, you know that PB&J is a theme
throughout! I mean, why reinvent the wheel when something just works
so well? Here, that iconic combination shows up in a low-sugar smoothie
bowl that is creamy, satisfying, and contains a whole cup of cauliflower
rice. That plus organic berries? Hellooo fiber and antioxidants! I swear
you can’t taste the cauliflower. Whenever I eat this smoothie bowl, I have
the most incredible sustained energy throughout the morning. I love to
top mine with thawed berries or sliced banana, an extra drizzle of peanut
butter, and a handful of granola (not keto-friendly).
¾ cup canned coconut milk
(full-fat or light)
¼ cup filtered water
1 cup frozen cauliflower rice
1¼ cups mixed frozen organic
berries (can sub 1½ cups of
raspberries or blueberries)
2 tablespoons unsweetened,
unsalted peanut butter
¼ teaspoon vanilla extract
12 drops liquid stevia, or
more to taste
Place all ingredients in the order listed in a high-powered blender,
and blend until smooth, using the help of a tamper. Add 1 tablespoon
coconut milk at a time if you need help getting the mixture moving. Taste
for sweetness, and add more stevia if you like. Enjoy immediately.
Idea for
LEFTOVER CAULIFLOWER RICE
Buy an extra-large bag of cauliflower rice, and use leftovers to make
Sour Cream & Onion Cauliflower Risotto (page 152).
NOTE
Feel free to use another
sweetener of choice. Even a
scoop of vanilla protein powder
would be yummy.
Almond Chai Latte
| HANDS-ON TIME: 15 min | TOTAL TIME: 15 min, plus overnight soaking
YIELD: 1 serving | | OPTION:
I’ve been on a “fatty” beverage kick for the last nine months or so because
they taste incredible and make me feel relaxed and balanced. What do I
mean by “fatty” beverage? Simply, a traditional drink, such as tea, coffee, or
hot chocolate, blended with one or more sources of healthy fat. The result?
A divine, sippable snack or even breakfast if you’re not quite ready for a
meal but want to feel sated. This Almond Chai Latte is perfect for someone
who wants a touch of caffeine but not as much as in coffee. It might seem
odd to include coconut oil in your chai, but trust me—it creates the most
wonderful consistency, and you don’t taste any coconut. The warming
chai spices are bolstered with an extra dose of cinnamon, which can also
help slow the absorption of sugar into the bloodstream after a meal. I also
love this latte as an afternoon treat, paired with a Grain-Free Gingerbread
Streusel Square (page 119) if I’m particularly peckish.
1 cup unsweetened almond milk
¾ cup filtered water
1 chai tea bag
1 tablespoon unsweetened,
unsalted almond butter
(sub cashew butter)
2 teaspoons coconut oil
2 teaspoons maple syrup
(
¼ teaspoon almond extract
Pinch ground cinnamon*
The Night Before: Place almond milk and water in a saucepan, and
bring to a to simmer over medium heat. Put tea bag in a heatproof mug
or glass, and add simmering milk mixture. Steep for 10 minutes on the
counter, then refrigerate overnight (with the bag in).
The Next Morning: Remove tea bag, and pour steeped tea into a
saucepan. Bring to a boil over medium heat. While
tea is heating, place remaining ingredients in a blender. Once tea
is boiling, add it to a blender, and blend until creamy and frothy.