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
Low GI "Chocolate Shake" Smoothie Recipe - Dairy Free
Amazing Almond Butter Smoothie
Low Glycemic Dairy Free Ice Cream

Gluten Free Chicken Nuggets

Healthy Homemade Cereal

Green Green Juice

Buddah Bowl
Healthy, veggie-packed meatballs - gluten and dairy free

Buddah Bowl Recipe

This is a fun recipe inspired by my favorite vegetarian restaurant on HHI, Delisheee Yo.  They serve what they call Buddah Bowls, which is a "changing offering of simple steamed grain."  My addiction to this delicious lunch led me to start creating it at home.  Not only is it healthy, but Emerson loves it.  This is also a great way to use your leftover quinoa or rice from the night before.

Mommy and Baby Buddah Bowls:

(Note: I eyeball my ingredients).  In the picture above I used our leftover quinoa from the previous night and added a dollop of fresh almond butter, a dash of cinnamon, chopped fresh Italian parsley, homemade apple cider vinaigrette (recipe below) and  a selection of fresh veggies.  In this meal I used beets, avocado and green onions.  Feel free to play around with the vegetables and use which ever ones you like.  Some suggestions: carrots, chick peas, sprouts, kale, bell peppers, tomatoes...the list can go on forever.  :)  I think next time I will add a dollop of hummus instead of almond butter.

Apple Cider Vinaigrette:
A dollop of dijon mustard (maybe a tablespoon or so)
A short pour of Apple Cider Vinegar (maybe a few tablespoons)
Chopped fresh Italian parsley (again I simply eyeball it until it looks like enough)
Wisk together the above ingredients while pouring in Olive Oil
Salt and Pepper to taste

You can check out Delisheee Yo's website here: http://delisheeeyo.com/

Enjoy and Healthy Regards!!