Breakfast smoothies can either set you off for a great day or make you crash at 10am. Especially if you’re buying commercial ones.
And that’s a shame because breakfast smoothies are so easy to make. Plus, making them yourself is very cost-effective.
The only issues with homemade breakfast smoothies is that you:
i. Need to find a recipe
ii. Check the ingredients to ensure they’re healthy
iii. Play with the ingredient quantities so that your blood sugar levels don’t go on a roller-coaster
That’s kind of a daunting list, right? Well, it doesn’t have to be: in this article, you’ll find a list of 21 different breakfast smoothies. I’ve already reviewed the ingredients and suggested modifications and ‘blood sugar control tips’ where necessary.
Commonly asked questions about breakfast smoothies.
1. Can I drink breakfast smoothies every day?
Yes, you can. Just like people can eat donuts every morning. But this doesn’t mean it’s a healthy thing to do.
Why? Well, because your blender will be doing all the ‘chewing’ for you. In other words, since the initial step of digestion (chewing) is bypassed, smoothies can increase current digestive issues.
Many people do lose weight when they consume green breakfast smoothies but that’s often because that smoothie is replacing some kind of processed food.
2. How often can I have breakfast smoothies?
I usually advise my patients who just love breakfast smoothies to stick with 2 to 3 smoothies per week. And to have a few ounces of protein just before taking their smoothie. This way they get to chew a bit. For instance, they could have 1-2oz of liver sautéed in ghee, some stir-fried chicken, or leftover meat.
3. Are breakfast smoothies healthy?
This depends on the ingredients you use. If the recipe calls for: syrup, low fat milks, artificial sweetener, ice-cream, artificial ingredients then it’s obviously not a good choice.
Moreover, many recipes out there pack way too much fruit. Since the fruits are blended, the sugar in those fruits will be rapidly absorbed in your bloodstream. This can cause a hormonal mayhem and insulin resistance.
4. How can I ‘health-up’ my breakfast smoothies?
• Stick with 1 to 1 ½ fruit per serving.
• Add in some leafy greens. Don’t worry; this won’t be a “pinch your nose to scarf it down” experience. You won’t actually taste the greens. I’ve included a few examples in this article plus there’s also a ‘green smoothie’ section.
• Avoid adding sweeteners if you’ll be adding fruits to your smoothie. And use unsweetened liquids (water, pure coconut water, coconut milk) instead of juices.
• Add some form of healthy fat such as avocado (don’t use too much or you’ll end up with guacamole), coconut oil, coconut flakes, or nuts, seeds and their butters if you can tolerate them.
• Have some protein with your smoothie – either add some collagen, gelatin, or accompany your smoothie with some lean meat or an egg.
Now, let’s have a look at those breakfast smoothies!
A. Special Pie Breakfast Smoothies
If you’re a huge fan of apples, then this recipe is right up your alley! To give this smoothie an authentic pie taste, I love pairing it with my home-made cinnamon graham crackers.
Why bake my own crackers? Simple: most commercial crackers contain wheat plus loads of nasty chemical stuff.
These crackers are super easy to make. Check out the recipe below to see how I bake mine.
DIY cinnamon graham crackers
As ingredients you’ll need:
o Almond flour (1 – ⅛ cup)
o Baking soda (⅛ teaspoon)
o Apple cider vinegar (¾ teaspoon)
o Ground cinnamon (½ teaspoon)
o Egg (½ large)
o Coconut oil (1 tablespoon)
o Honey (½ tablespoon)
o Unrefined sea salt (¼ teaspoon)
1. In a medium bowl, whisk together the almond flour, baking soda, ground cinnamon, and sea salt.
2. Throw in the apple cider vinegar, egg, coconut oil, and honey. Stir until everything is well combined.
3. Cover your bowl and refrigerate your dough for about 30 minutes.
4. Preheat your oven to 325F and line a cookie sheet with parchment paper.
5. Transfer your dough to the parchment paper and top it with another parchment paper.
6. Use a rolling pin to roll your chilled dough to about ⅛ and ¼ inch.
7. Use a knife to cut your dough into 2.5-inch squares and transfer them to a prepared sheet.
8. Bake for about 12-15 minutes until you obtain golden brown crackers.
9. Let the crackers cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
• Add a handful of leafy greens to your blender – baby spinach tastes great in this smoothie.
• A spoonful of peanut butter or almond butter is a great add-on in this smoothie.
• Ran out of allspice? No worries. Sub it with some pumpkin pie spice.
• If your apple is small, use 2 to get the right consistency.
• ‘Pink Lady’ apples work best in this recipe.
• Don’t like cooking things in the microwave? Just cook your smoothie in a pan.
Looking for breakfast smoothies that are loaded with antioxidants? Then, this blueberry smoothie is exactly what you need! Fresh lemon zest, coconut milk, and cinnamon give it such a satisfying flavor that you’ll come for more.
• Add a handful of leafy greens to your blender – baby bok choy gives a nice kick to this morning drink. Or you can stick with spinach.
Is key lime one of your all-time favorites? Then, you’ll definitely want to add this recipe your list of breakfast smoothies. There’s such a great combo of flavors in this pie smoothie!
Coconut cream, avocado, and banana fuse together to give you an extra creamy smoothie. And cinnamon, vanilla extract, ginger root, and steamed greens join the party, leaving you completely blown away.
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