Ginger Spice Smoothie

by Anjali @ The Picky Eater on February 23, 2016

ginger_spice_smoothie

Hi Everyone! This week I’m excited to announce that I’m partnering with Dr. Mark Hyman to help answer all of your questions about fat, healthy fats, and weight loss. In Dr. Hyman’s newest book: Eat Fat, Get Thin, he turns our understanding of why we get fat and sick completely upside down. Contrary to popular belief, you can lose weight by eating the right kinds of fats (and reverse heart disease, type 2 diabetes and more). In other words, just about everything we’ve been told about fat is wrong!

Tomorrow I’ll be sharing 10 Facts about Fat that you need to know (and the true culprit behind this country’s obesity crisis and other health problems!) But today, I’d like to share a recipe from Dr. Hyman’s book: this creamy, spiced, low-carb smoothie.

It’s a great way to start your day and get it into fat-burning mode. The ginger is also great for digestion. I’ve included a few modifications that I made to the smoothie, but it was inspired by Dr. Hyman’s recipe!

Ginger Spice Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Serving Size: 1.5 cups

Calories per serving: 230

Fat per serving: 18.5g

Nutritional analysis per serving: 230 Calories, 18.5g Fat (1.5g Saturated), 215mg Sodium, 10.5g Carbs, 6g Fiber, 2.5g Sugar, 7g Protein

Ingredients

  • 1 cup of homemade almond milk (or any boxed unsweetened almond milk that doesn't have carrageenan)
  • 2 tbsp raw almond butter
  • 2 tsp grated ginger
  • ¼ tsp grated nutmeg
  • 1 cup baby spinach

Directions

  1. Place all the ingredients in a blender and blend until smooth and creamy.

Notes

http://pickyeaterblog.com/ginger-spice-smoothie/

{ 18 comments… read them below or add one }

Rica@ Yoga Mat Monkey February 23, 2016 at 6:43 am

I’ll definitely be trying this! And I’m looking forward to your facts about fat. My teen boy has really taken an interest in heathy eating and exercise, and he’s begun asking lots of questions. There’s so much misinformation out there! Thanks for always sorting things out for those who want answers!

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Anjali @ The Picky Eater February 24, 2016 at 8:38 pm

Thanks so much Rica! I’m sure you’ll love this smoothie recipe 🙂 I can’t wait to hear your thoughts on my “Facts about Fat” post – once you read through it don’t hesitate to reach out if you have any questions!

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Bev in TX February 23, 2016 at 10:10 am

It’s possible to make almond milk from almond butter (1 TBSP almond butter per cup water, plus sweetener if desired). Since it’s being blended, I would omit the almond milk and more almond butter.

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Anjali @ The Picky Eater February 24, 2016 at 8:39 pm

That’s a great tip about the almond milk Bev! Although, I wouldn’t recommend omitting the almond milk altogether – you need some liquid in order for this to be drinkable (vs. a super thick mush 🙂 ). Hope that helps!

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Veronica February 25, 2016 at 10:46 am

Couldn’t you just include water with the extra almond butter to make up for the liquid? Also can’t ‘ you make the almond butter from blending almonds to a creamy paste?

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Anjali @ The Picky Eater February 25, 2016 at 11:42 am

Oh yeah you can definitely use water instead of almond milk — I was more saying you need some sort of liquid in the smoothie so that it’s drinkable. Whether you use water or almond milk doesn’t really matter — the almond milk will just make it more creamy since it’s strained and won’t have the actual nut pieces (vs. almond butter thinned with water). And yes you can make both almond butter and almond milk from almonds at home (using a blender for the butter and a strainer for the milk)! Hope that helps!

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Bev in TX February 25, 2016 at 3:07 pm

Sorry for the confusion and my awkward wording. I originally meant that one could use 1 TBSP almond butter plus 1 cup water per 1 cup needed almond milk.

I have a Vitamix and I think that it can easily blend the almond butter and water into a smooth milk (not gritty). It might not be fiber free, but you wouldn’t notice that in a smoothie that has other things (e.g., the above ginger and spinach).

If that’s a problem for other types of blenders, then you could whiz up the almond butter and water and strain it before using it in the smoothie.

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Anjali @ The Picky Eater February 25, 2016 at 7:40 pm

Oh! Yes that totally makes sense 🙂 Thanks for clarifying Bev!

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Ren February 24, 2016 at 8:29 pm

400 calories??!! Yikes!

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Anjali @ The Picky Eater February 24, 2016 at 8:41 pm

Hi Ren! 400 Calories is actually perfect for a breakfast meal (and this smoothie would count as a breakfast given that it’s pretty filling and high enough in protein/fiber to count as a meal). So you don’t have to be worried about it being 400 calories 🙂

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Ren February 25, 2016 at 7:01 am

Thanks Anjail, but most of us over 55 years old can’t have a lot of calories without gaining weight. That would be almost half my calories for the day! Looks yummy though. Will be interested in lower calorie options.

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Anjali @ The Picky Eater February 25, 2016 at 9:00 am

Hi Ren! Totally understand different people have different caloric needs, but are you really only eating 800 calories a day? That’s way too low for anyone – 1200 is the lowest you should go. If you eat less than 1200/day you send your body into starvation mode: your metabolism shuts down and you won’t lose weight. That could be why you’re having a hard time and why you might gain weight if you eat more! Happy to talk to you about this in more detail – feel free to email me at: pickyeats@gmail.com!

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Ren February 26, 2016 at 3:00 am

I have to respectively disagree. I know the starvation theory is a common mantra, but if I increase my food/calorie intake I start gaining weight. Many others have the same issue once over menopausal age. My guess is you are much younger age.

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Anjali @ The Picky Eater March 1, 2016 at 12:59 pm

Hi Ren, Have you talked to your doctor about this? I’m pretty sure just about any doctor would tell you that 800 calories is much too little no matter how old you are. And yes, you will gain weight if you increase your calories from 800 to 1200 — because your body right now is in starvation mode so it’s trying to get as many calories as it possibly can, and your metabolism has slowed down considerably. After a few months of eating at least a 1200 calorie diet that has tons of fruits & veggies, fiber, protein and healthy fats, you’ll see your weight stabilize: your metabolism will speed up and you might even lose weight (especially if you are exercising regularly). I’ve worked with a number of post-menopausal women and have helped them lose weight by increasing their calories to be at least 1200/day and increasing their healthy fats intake, so I’m definitely familiar with what you’re going through. I’d just encourage you to chat with your doctor and/or a nutritionist about this – would love to know what they have to say!

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Lisa February 25, 2016 at 6:41 pm

I cannot eat almonds. What could I use in place and still get an adequate amount of protein? Cashew?

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Anjali @ The Picky Eater February 25, 2016 at 7:41 pm

Cashews would work! Let me know how it turns out Lisa!

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Lisa March 1, 2016 at 10:51 am

Hi, can you please tell me how this comes to 400 cals?
The almond butter is around 200, the almond milk is around 40 and the rest of the ingredients have next to nothing.
Thank you

Lisa

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Anjali @ The Picky Eater March 1, 2016 at 1:22 pm

Hi Lisa! Great catch! I got the nutritional info from Dr. Hyman’s team but I think they had it wrong – I just recalculated it myself and like you mentioned, it’s about 230 calories not 400 for the recipe 🙂 The recipe is updated now with the correct info – thanks for pointing that out!

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