Tuesday, November 5, 2013

Chocolate Zucchini Almond Protein Smoothie with Chia and Hemp - Yummy in my Tummy! And Candida diet Friendly!

Okay people. I sending out my smoothie recipe. I have received several requests that I share a recipe that is Candida diet friendly.

It gets tricky when you give up fruit to make a tasty smoothie.

But I think I have nailed it. A chocolate zucchini smoothie that tastes almost like ice cream.

I make a batch before bed each night. I put one in the freezer (in a thermos) and another one in a to-go mug in the fridge. Then I have a quick breakfast ready to go. I take the thermos out and by 3:00 (my afternoon snack time) it is perfectly frosty and ready to drink.

Since I have often mentioned that I use Vega One Sport Chocolate I thought I should let everyone know that Health Canada has recommended a recall on it (Chai and Chocolate flavours). I have attached a link to a couple sites discussing the issue. Vega One has not issued a recall or pulled the item from the shelves. They are standing by their product.



Sigh. I just bought a new container on Friday. But my supplier actually left me a phone message and said they would exchange it. I will be taking them up on the offer. Now that is customer service. You can decide for yourself if you want to risk it, wait it out or try and get a refund.

Or feel free to leave out the protein powder entirely. In that case you might want to add some extra Stevia, cocoa and maybe a shot of vanilla...................

Chocolate Almond Zucchini Protein Smoothie - Low Carb

by MamaChanty
Prep Time: 10 minutes
Cook Time: None
Keywords: freeze blender breakfast snack candida-diet friendly gluten-free low-carb paleo vegan chia seeds canned coconut milk chocolate zucchini
Ingredients (Serves 2)
  • 2 cups chopped frozen zucchini (yellow or green, skin on)
  • 1 cup ice cubes
  • 1 scoop chocolate protein powder (about 25 grams of protein)
  • 1/2 Tbsp organic cacao nibs
  • 1 Tbsp hemp hearts
  • 1 Tbsp ground Chia seeds
  • 1 Tbsp raw almond butter
  • 2 cups unsweetened milk (I use almond milk)
  • 1/4 cup water (adjust to get the thickness you like)
  • 2 Tbsp full fat coconut milk
  • 2 drops liquid Stevia (I use hazelnut cream)
  • 1/2 Tbsp 100% cocoa
Throw everything in a the blender. I use a Ninja.
Pulse until fully blended. Should come out icey but smooth.
I make mine in the evening. I put one in a to-go mug in the fridge for my breakfast. I put the other half in a thermos and in the freezer. I take it out in the morning and by my afternoon snack it is perfectly frosty. Yummy!
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