Ingredients
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1½ cups (1¾ ounces/50 g) Spinachfresh
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½ cup (1 ounce/35 g) Fresh kalestemmed and chopped
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1 medium-sized ripe avocadopeeled and pitted
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1½ teaspoons lemon juicefreshly squeezed , or to taste
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1 teaspoon gingerpeeled and grated fresh, to taste
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½ cup (2½ ounces/70 g) ice cubesor crushed ice
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1½ cups (12 fluid ounces/340 g) almond milk
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¼ cup (2 ounces/55 g) coconut cream
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2 tablespoons MCT oilor coconut oil
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6 or 7 drops liquid steviaor 1 to 2 teaspoons other keto sweetener of choice
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1 pinch Sea salt
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1 to 2 tablespoons chia seeds(optional)
Directions
Yield: 2 servings
Smoothies are a popular breakfast staple because they can be a big timesaver in the morning. I am not typically a proponent of smoothies on keto; I prefer that people eat whole foods. Smoothies are requested so often!
Ingredients:
½ cup (1 ounce/35 g) stemmed and chopped fresh kale
1 medium-sized ripe avocado, peeled and pitted
1½ teaspoons freshly squeezed lemon juice, or to taste
1 teaspoon peeled and grated fresh ginger, or to taste
½ cup (2½ ounces/70 g) crushed ice or ice cubes
1½ cups (12 fluid ounces/340 g) almond milk
¼ cup (2 ounces/55 g) coconut cream
2 tablespoons coconut oil or MCT oil
6 or 7 drops liquid stevia, or 1 to 2 teaspoons other keto sweetener of choice
Pinch of sea salt
1 to 2 tablespoons chia seeds (optional)
Directions:
- Place all the ingredients except the chia seeds in a blender. Blend to combine.
- Stir in the chia seeds, if using, and allow to bloom in the smoothie for about 10 minutes before serving.
- Divide between 2 glasses and serve.
note
For the coconut cream, you can either purchase canned coconut cream or refrigerate a (13½-ounce/400-ml) can of coconut milk overnight so that the cream and water separate; drain the coconut water and scoop out the remaining coconut cream.
