Blackberry Cheesecake Smoothie
Blackberries might not be your first choice of berry, but perhaps that should change. Blackberries are extremely rich in fiber (about five grams in two-thirds of a cup) as well as vitamins C and K. Blackberry seeds are also a good source of protein, omega-3 fatty acids, and fiber. Because of the health benefits of the seeds and other berry components, whole berries are preferable to smooth strained purée for your recipes.
- 1 cup unsweetened almond milk
- 2/3 cup cream cheese
- 1/2 cup blackberries
- 1/2 cup shredded fresh baby spinach
- 1 scoop of vanilla protein powder
- 1 tablespoon granulated erythritol
- Combine the almond milk, cream cheese, blackberries, spinach, protein powder, and erythritol in a blender and blend until smooth.
- Pour into 2 glasses and serve immediately.
ADDITION TIP: This is not an overly sweet smoothie. The blackberries add a certain tartness, so drinking a large amount won’t be overwhelming. You could use this entire recipe as one serving and enjoy a quick 754-calorie meal.
From the amazing cookbook, Vegetarian Ketogenic Cookbook for Beginners!
Seasonal Chia Parfait
Daniella Hunter, creator of Real Coconut Kitchen restaurants (with locations in Malibu & Tulum), author of Nourish Yourself, Nourish Our World cookbook & founder of SANA Foods recommends a Seasonal Chia Parfait for a hearty but nutritious bite
Although this seems like a bit of work to put together, if your chia jam and coconut yogurt are already made, it’s actually an easy (and very impressive!) make-ahead breakfast option. I love to mix this up, using whatever fruits are in season for the jam and topping–apples or pears in the winter, stone fruit or berries in the summer. If you’re making this for a crowd, or just don’t feel like fussing with individual jars, feel free to assemble this in one large bowl instead.
- 4 tablespoons / 56g chia seeds
- 1⁄4 teaspoon / 1g vanilla extract or 1⁄2 teaspoon / 2.5g vanilla powder
- 1 cup / 240g Coconut Milk (p. 215) or canned
- 1 cup / 325g Blueberry Chia Jam (below)
- 1 cup / 235g Coconut Yogurt
- store-bought mixed berries mint sprigs
- In a bowl, whisk together the chia seeds, vanilla, and coconut milk until combined; refrigerate for a couple of hours.
- Follow with a layer of jam and a layer of yogurt in equal proportions to fill the jar.
- Top with berries and mint just before serving.
Blueberry Chia Jam
- 11⁄2 cups / 200g frozen blueberries
- 1 cup / 250ml water
- 2 teaspoons / 8g chia seeds
- 2 tablespoons / 25g maple syrup
- Combine all ingredients in a saucepan and cook over medium flame for 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
- Use immediately or store in an airtight container in the fridge for up to 2 weeks.
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.