I started making this smoothie this past winter after reading Kelly Leveque’s book Body Love. In this book, Kelly promotes eating according to the Fab 4 Method (protein, fat, fiber, and greens) in order to help turn off your hunger hormones and keep you feeling satiated for longer. Additionally, the book talks about a diet that is lower in sugar and carbs. I was inspired by this book to make a low sugar smoothie bowl that is full of protein and healthy fats in order to feel satisfied for long after consumption.
Like I said in my last post, this is not turning into a keto or low carb blog. I believe different ways of eating work for different people. I want to share a variety of different recipes that support several different ways of eating. All of my recipes, however, have one common thing- they are all made with real food. I’m a real food enthusiast, meaning I believe in eating food in its most natural and unprocessed form. In my mind, eating real good is #1 and any other diet that you follow comes second.
So, what’s in this smoothie?
Low Sugar Fruit
The fruit in this recipe is you guessed it, blueberries. Berries are a great fruit because they are full of antioxidants and are low sugar in comparison to other fruits. I like to buy frozen blueberries because they are 1) perfect for tossing into smoothies and 2) much more affordable than fresh blueberries. See blog post on frozen…
The protein in this smoothie bowl is collagen peptides. This is my favorite type of protein to add to smoothies because it has no taste. There is nothing worse than a chalky tasting protein smoothie! I like my smoothie bowls tasting rich and creamy and similar to ice cream. Collagen peptides help me achieve this result.
The healthy fats in this smoothie and avocado and almond butter. Don’t get weirded out by the addition of avocado, it makes the smoothie tastes so rich and creamy and adds pretty little flavor. Avocados are not only a fat, but also a fiber, meaning it is slower to digest and will also contribute to making you feel satisfied. And then there’s almond butter. I’m a huge nut butter fan and almond butter is my preferred choice. I personally like the taste that it adds to my smoothie. If almond butter isn’t your jam, no worries! I’ve also used sunflower seed butter (unsweetened) and it tastes just as good!
Frozen riced cauliflower is added to this smoothie for bulk. It also contributed virtually no flavor to the smoothie but adds bulk which also helps keep you feeling satisfied.
Almond milk is used to mix the smoothie together. Use store bought or make your own. Check out my post on how to make almond milk. Cacao powder, cinnamon, and monkfruit (optional) are used to flavor the smoothie bowl. Cacao powder gives the smoothie a chocolately flavor. Monk fruit is a zero calorie and zero sugar sweetener. I personally prefer the taste to stevia. It is sweeter than regular sugar so a little bit goes along way.
1/4 cup frozen blueberries
3/4 cup frozen riced cauliflower
1 1/2 scoops collagen peptides
2 tbsp cacao powder
2 tbsp almond butter or sunflower seed butter
1 cup almond milk
Optional: 2 tsp monkfruit for added sweetness
Optional toppings: hemp seeds and cacao nibs
Blend until smooth, too with toppings, and enjoy!