Try this for your breaky tomorrow.....
If you have a sweet tooth but you're on a weight-loss journey, this banana bread breakfast smoothie is the answer to your prayers — a sweet drink that's actually good for you, thanks to its protein status. Clinical and holistic dietitian Esther Blum finds that her clients start to shed pounds with more ease once they beginto eat more protein, since high-protein foods take more work to "digest, metabolise, and use, which means you burn more calories processing them."
Clocking in at over 34 grams of protein per serving, this tasty beverage will regulate your appetite, keeping you full and satisfied all morning long. Chopped walnuts are tossed into the mix for their nutty flavour and anti-inflammatory benefits, while the addition of metabolism-boosting cinnamon ties the smoothie together for dessert-inspired perfection.
Banana Bread Protein Smoothie
Sweet, Filling, and Loaded With Protein: Banana Bread Smoothie
140 grams low-fat cottage cheese
120 mL cup vanilla almond milk
1/2 medium banana (frozen or fresh)
1 scoop vanilla protein powder
2 tablespoons chopped walnuts
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Blend all the ingredients together until smooth. Enjoy immediately!
Banana Smoothie Muffins
3 ripe bananas
2 cups packed baby spinach
1 1/2 cups whole wheat flour
3/4 cup sugar
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
- Preheat oven to 350 degrees.
- Puree the bananas, spinach, and strawberries in a blender.
- In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
- Pour the smoothie mixture into the bowl and mix well.
- Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
- Spoon the batter, filling each cup about three quarters full.
- Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool on a rack and enjoy!
Makes 14 muffins. Here's the nutritional information for one muffin.