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Morning Fiber Shake: A Great Addition to Your Morning Routine

by on July 29, 2016
 

A great way to start your day is with fruit, nuts and fiber. This simple-to-make shake will keep your energy up and your digestion happy.

Your Daily Fiber Intake In A Delicious Shake

This shake is shock-full of powerful ingredients. Raspberries are rich in antioxidants and anti-inflammatory phytonutrients (which lowers oxidative stress and reduces inflammation). All of the ingredients combined will give you a healthy dosage of:

  • Fiber
  • Vitamins A, C, and E
  • Minerals (magnesium and calcium)
  • Omega-3 (EPA and DHA)
  • Healthy fats

You want to incorporate fiber into your daily routine because it helps aid digestion. I am not saying that this is the only recipe, but the benefits are great. You can drink it daily for a week, take a break, and then repeat the routine on the following week. The coconut oil alone has uncountable benefits; it improves immunity on the microscopic elements of your cells and adds radiance to your skin.

RECIPE:

Ingredients (all organic):

1½ cups unsweetened almond milk (you can make it yourself!)

1 tablespoon of coconut oil (unrefined)

1½ cups frozen or fresh raspberberries

1 tablespoon almond butter

2 tablespoons ground flaxseeds

1 tablespoon of maple syrup

1/2 teaspoon of vanilla extract

Directions:

Add all the ingredients into a high-speed blender container. Blend until all of the seeds have disappeared and the shake has a smooth texture. Serve immediately.

Storage:

You can store in the refrigerator for up to 2 days in an air-tight glass container. I recommend an 18 oz. Mason jar. Before consuming, all you need to do is shake it well in the sealed jar.

You will need:

A high-speed blender. I use Blendtec.

Nutritional Info per Serving: (2 cups per serving)

Calories: 325 Total Fat: 18g (7g saturated, 5g monounsaturated, 5g polyunsaturated fat); Sugars: 20g Carbohydrates: 39g; Protein: 6g; Fiber: 16g; Sodium: 120mg Calcium: 393mg (39%) Magnesium: 114mg (37%) Vitamin A: 120 RAE (17%) Vitamin C: 34 mg (46%) Vitamin E: 13 mg AT (86%) Riboflavin: 0.7 mg (60%)

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