If I could eat bacon and eggs for breakfast every day, I would. But I can’t, which I learned when I made breakfast for a living and gave myself an egg sensitivity. I eliminated them for 6 months or so, and was fine with them when they were reintroduced to my diet. Losing eggs from my diet would be devastating to me, so I try and keep it under control. Being grain-free definitely eliminates many common breakfast choices, and sometimes I’m just not in the mood for leftover dinner for breakfast.
Enter the smoothie. It is not my first choice for breakfast from a nutritional standpoint, but when loaded with protein and fat, it definitely does the trick and holds me over.
This is something like the milkshake of smoothies. Sweet, but not too sweet, and totally hits the spot.
1/2 C coconut water
2 T almond butter
1 banana (the ripeness will determine the sweetness of the smoothie to some extent)
1 1/2 T coconut manna
handful ice cubes
Throw it all in a blender, and mix it up!
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.
My favorite too!
Linda Romano says
how do you get the almond butter and coconut manna to blend? My experience with both ingredients when you add them to a smoothie with cold ingredients is that you get unprocessed chunks. Maybe I just need a better blender 🙂