Healthy Low Glycemic Index "Chocolate Shake" Smoothie (Dairy Free)

This recipe is based off of one of the yummy smoothies in Gwyneth Paltrow’s new cookbook, It’s All Good.  If you do not have this cookbook yet, it is worth checking out.  You can view and buy it here. (affiliate link)  Everything I have made from it has been delicious with no need to substitute any ingredients.  However, with this particular smoothie I was missing a couple of ingredients so I decided to make some substitutions and additions. J  The result is an amazing, kid-friendly, healthy smoothie that will also satisfy your sweet tooth.  It makes a great breakfast, afternoon snack or even dessert (it tastes like a scrumptious chocolate milkshake), and it is a low glycemic index smoothie.

1 Ripe Avocado (pitted and peeled)

1 Cup Coconut Water

1 Cup Unsweetened Almond Milk

1 Tbsp Ground Flaxseeds

1 Tbsp Unsweetened Cocoa Powder

1 Tbsp of your desired sweetener (Pure Raw Agave for low GI)

1 Tsp – 1 Tbsp Bee Pollen (for added allergy protection during these pollen months)

A few dashes of ground cinnamon (to taste)

A handful of ice (to desired thickness) (preferably made with filtered water)

Blend all of the ingredients in a high powered blender until smooth.  Serve and enjoy!!

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Low Glycemic Index Smoothie Recipe - Dairy Free and Gluten Free

We love smoothies when it’s hot outside.  They are delicious in the morning for breakfast or as an afternoon snack.  The smoothies I make are low on the Glycemic Index (GI) and full of nutrients.  I follow a simple formula that is based on the smoothies at my favorite vegetarian restaurant in Hilton Head, Delisheee Yo, http://delisheeeyo.com.  If you have picky eaters in your house, this is a great way to get some more vegetables and nutrients in them. 

My formula (2 Servings):

2 Low GI fruits (berries, kiwi, apple, etc), Strawberry and Blueberry is a favorite combination in our house.  Fruits High on the GI are bananas, grapes, melons, etc.  We stay away from these fruits.

2 Tbls Gluten Free Organic Oats

1-2 Tbls Nuts (almonds are a favorite in our house.  Walnuts are good for added Omega-3's)

2 Tsp Chia Seeds (Pack your smoothie full of Omega-3's)

A handful of fresh organic greens, I like arugula because it gives the smoothie a peppery flavor.  Other options are spinach or kale.

1-2 Super Food Powders (spiralina, bee pollen, maca or acai) (Recently we have been using 1-2 tsp of acai powder)

1 Tsp Spice (I use cinnamon and/or turmeric) (For information on Turmeric click HERE)

2 Tsp Flax Oil

Liquid (coconut water, coconut milk or almond milk)

Ice if using fresh fruit (not necessary with frozen fruit)
**Note: I use all organic ingredients**

Blend in a high quality blender until smooth and desired consistency is reached.  Add liquid and ice as needed.

Try serving your delicious smoothie with my favorite eco-friendly stainless steel straws!!

Enjoy and Healthy Regards!!

© THRIVE: Natural Family Living

For more healthy and delicious recipes click below:
"The Best" Smoothie Recipe
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Gluten Free Chicken Nuggets

Healthy Homemade Cereal

Green Green Juice

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Gluten and Dairy Free Low Glycemic Pumpkin Spice Muffins

UPDATE October 2013: I have found that this recipe works better without the coconut oil.  (Sometimes mistakingly leaving out an ingredient pays off. :) )
I first made these muffins on Thanksgiving.  They were so good and are so easy to make that I have already made them 3 times since then....and Thanksgiving was only 10 days ago.  In fact, I have a pumpkin roasting in the oven as I type.  I got the original recipe from one of my favorite blogs: Elana's Pantry http://www.elanaspantry.com/pumpkin-spice-muffins/.  However, I adjusted the recipe to fit my dietary needs.

1/4 Cup Coconut Flour
1/8 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
3 Large Eggs or 3 Flax Eggs
1/2 Cup Freshly Roasted Pumpkin (do not use canned) (be sure to use the small pie pumpkins they are sweeter and make all the difference!)  (I use a half a pumpkin per batch)
1/2 Cup Agave Nectar (I used dark agave, but light will work too.  The dark has more of a maple flavor)
2 Tablespoons Coconut Oil
1/2 Teaspoon Pure Vanilla Extract

Preheat oven to 350.  Stir the coconut flour, sea salt, baking soda, cinnamon and ginger together.  Put the mixed dry ingredients in a blender and mix in the eggs, pumpkin, agave, coconut oil and vanilla extract.  Transfer the batch lined muffin tin and bake at 350 for 25 minutes.  Serve as is or with Fresh Homemade Coconut Milk Whipped Cream.  Recipe here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/  (Again, I used Agave Nectar instead of sugar).

Enjoy!!
© Courtney Hillis with THRIVE: Natural Family Living

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