Here we are again with yet another recipe trying to make vegetables mainstream for breakfast. This is also another win for LGI breakfast options. The less fruit, the better for me. A good rule of thumb if you're just getting start on this nutrient-dense diet journey is to eat at least double the amount of vegetables as fruit every day. If you like smoothies, it's likely you're already having quite a few servings of fruit in just this one drink. This is not a bad thing for everyone, but if you struggle with hypoglycemia (like I do), you're best to cut back on the fructose. Frozen cauliflower replaces the 1-2 frozen bananas I used to add to my smoothies. I used to wonder why my blood sugar was crashing within an hour of having an enormous smoothie. My logic was that the more quantity, the less hungry and likely for my blood sugar to crash would be. Wrong, the answer to my confusion was the fruit.
I don't drink many smoothies in the winter as it's a better time to have hearty, warming foods according to Chinese medicine's energetics of food philosophy. Adding frozen cauliflower instead of frozen banana is my go-to way to pack in nutrients for the morning and take it with me when necessary without having my insulin and glucose levels go berserk.
- 1/2 small banana, frozen
- 1 cup cauliflower florets, steamed and frozen
- 1-2 scoops collagen peptides
- 2 teaspoons spirulina
- 1 teaspoon maca powder
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Add all ingredients to a blender, blend until smooth. You might want to blend a little longer than usual to ensure the cauliflower is entirely pureed.