Have a liquid cookie for breakfast.
I just got back from an awesome mother-daughter weekend in Door County. We visited Hands On Art Studio and made lots of cool projects. I highly recommend you pay them a visit if you’re ever in the area! I had a rough time re-toxing after my detox though. We ate out a lot while we were there. And enjoyed a couple of adult beverages. And desserts. My stomach was not too happy with me. So it’s nice to be home and make my own food again. But avoiding sugar doesn’t mean you can’t have dessert for breakfast! I found this smoothie recipe on The Healthy Foodie and had to give it a try.
Gingerbread Smoothie (Printable Recipe)
1 1/2 cups almond coconut milk (or other milk of your choice)
1 scoop vanilla protein powder
2 tablespoons flax meal
1 teaspoon cinnamon
1/4 cup chopped fresh ginger
1 cup cooked or canned navy beans (drained and rinsed)
1 frozen banana
1/2 cup plain greek yogurt (for dairy-free and vegan, use coconut yogurt or soy yogurt)
2 tablespoons black strap molasses
- Combine milk, protein powder, flax meal, cinnamon and fresh ginger in a blender and blend until very smooth.
- Add the rest of ingredients and blend until smooth.
- Pour into 2 glasses and enjoy.
What is blackstrap molasses?
Blackstrap molasses is actually a byproduct made in the process of refining sugar. The liquid pressed out of sugarcane is boiled to make refined sugar — the syrup left over after the boil is molasses. Most of the nutrients leech out into the syrup during the boil, so molasses actually contains a lot of the good minerals that were removed to make processed sugar. There are different types of molasses: light (or fancy), medium and blackstrap. Light molasses is what is produced after the first boiling, medium is what is produced after the second boiling and blackstrap is what is produced after the third boiling. Light molasses has the highest sugar content, and blackstrap has the lowest sugar content and the strongest flavor. Blackstrap molasses is a good source of iron, calcium, copper, manganese, potassium and magnesium.
From Sarah’s Kitchen, With Love