When changing to a low-carb diet, a great many people stay away from smoothies: They are loaded with sugar, right?
You must be cautious with the sugars you use as well as specific natural products. Those that pursue an exceptionally low-carb diet can overlook nectar, bananas or dates.
I would not like to surrender smoothies - I like them to an extreme and they're so snappy to make when you have no opportunity to cook. That is the reason I've made these smoothie plans that don't cause weighty insulin spikes.
I trust you appreciate this pumpkin formula - simply ideal for this season!
Ingredients (per serving)
1/4 cup pumpkin purée, BPA free, canned or hand crafted (50 g/1.8 oz)
1/4 cup almond milk, unsweetened or water (60 ml/2 fl oz)
1/4 cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or collagen powder or plant-based NuZest (25 g/0.9 oz)
1/4 cup crème fraîche or sour cream or plain full fat yogurt or coconut milk (60 g/2.1 oz)
1/2 tsp pumpkin pie flavor blend (you can make your own)
1 tsp Erythritol or 2-3 drops fluid stevia
1 tbsp MCT oil or extra virgin coconut oil
1/4 cup whipped cream or coconut cream on top
Direction:
Place all of the ingredients into a blender and pulse until smooth. Top with whipped cream or coconut cream and sprinkle with cinnamon. That is it!
You can try using pumpkin squeeze rather than almond milk. You can get the juice that you get when making Pumpkin Purée. This will support the pumpkin flavor and keep the net carbs low. Appreciate! :- )
You must be cautious with the sugars you use as well as specific natural products. Those that pursue an exceptionally low-carb diet can overlook nectar, bananas or dates.
I would not like to surrender smoothies - I like them to an extreme and they're so snappy to make when you have no opportunity to cook. That is the reason I've made these smoothie plans that don't cause weighty insulin spikes.
I trust you appreciate this pumpkin formula - simply ideal for this season!
Ingredients (per serving)
1/4 cup pumpkin purée, BPA free, canned or hand crafted (50 g/1.8 oz)
1/4 cup almond milk, unsweetened or water (60 ml/2 fl oz)
1/4 cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or collagen powder or plant-based NuZest (25 g/0.9 oz)
1/4 cup crème fraîche or sour cream or plain full fat yogurt or coconut milk (60 g/2.1 oz)
1/2 tsp pumpkin pie flavor blend (you can make your own)
1 tsp Erythritol or 2-3 drops fluid stevia
1 tbsp MCT oil or extra virgin coconut oil
1/4 cup whipped cream or coconut cream on top
Direction:
Place all of the ingredients into a blender and pulse until smooth. Top with whipped cream or coconut cream and sprinkle with cinnamon. That is it!
You can try using pumpkin squeeze rather than almond milk. You can get the juice that you get when making Pumpkin Purée. This will support the pumpkin flavor and keep the net carbs low. Appreciate! :- )