Mediterranean inspired smoothie
During the summertime, sometimes all I can handle is an ice-cold smoothie as a snack. Growing up with grandparents who grew up in the Mediterranean, foods like almonds and dates are a staple in my diet. We have been following the Mediterranean diet before the Mediterranean diet was cool!
I decided to try my hand at recipe development and create a Mediterranean-inspired smoothie. I like using real cow’s milk in my smoothies for protein, vitamins, and minerals. I recommend using whole milk to clients who are experiencing ovulatory infertility and are trying to get in some full-fat dairy.
This smoothie is super ttc, pregnancy, and postnatal-friendly. Between the omega 3’s in the chia seeds, fiber from the apple skin, and potassium from the dates and banana, it is sure to be a winner. The mint makes it super-refreshing and is safe to consume during pregnancy.
I have tried sneaking veggies into smoothies, but unfortunately, I have the palette of a 6-year-old and can sense even a leaf of spinach in a smoothie. I love spinach, but NOT in smoothies….and don’t get me started on kale.
Here’s what I did:
1 cup 2% organic milk for calcium, Vitamin D, and Iodine (grass-fed if possible for a nice boost of Vitamin K2)
1 frozen banana (previously frozen) for potassium and prebiotics
½ a small fuji apple with skin still on for fiber
¼ c dried chopped dates for nutrients like magnesium and zinc
6 raw (unroasted) almonds for fiber and Vitamin E
1.5 Tbsp organic Chia seeds for Omega 3 fatty acids and fiber
12 fresh mint leaves-washed and dried
2 c ice
Consensus? I may have a future in Smoothie recipe development. My three-year-old wont even try it, and I will admit I am not heartbroken about that (bc I don’t want to share).
This should make 2-3 servings depending on how large your glasses are. I froze leftovers in my popsicle molds for later (not sharing those either!).