Due to some dietary restrictions, I had stepped away from smoothie making for several years.
I used to love making smoothies (particularly green smoothies with kale to up my veggie intake), but once I started a low-FODMAP diet, that meant that some of the fruits and veggies that I typically used in smoothies were off the table.
And… so… I got out of the habit.
However, with the recent turn toward the summer months and warmer weather, I found myself craving smoothies again. I decided to do some experimentation to see what I could come up with using some new ingredients.
The main challenge I was trying to figure out was a kind of thickener and binding agent. I used to use frozen bananas and mangos for thicker smoothies, but both of those ingredients are higher FODMAP and so I can’t use them anymore.
Thankfully, some internet sleuthing led me to a range of other possibilities! Here’s the latest recipe that I’m using for my breakfast smoothies each morning:
- 1/3 of a package of silken tofu (I’ve actually used all kinds of tofu if I’m in a pinch, but I have a very powerful blender that will blend up just about anything)
- fresh berries (I typically use strawberries, blueberries, and/or raspberries)
- frozen strawberries
- a couple tablespoons of raw gluten-free oats (great for fiber and other nutrients)
- a couple tablespoons of chia seeds
- almond milk (whatever amount it takes to blend — probably 1–1.5 cups)
- a squeeze of honey (although I’m vegan, I do eat locally produced honey)
I could also easily add in some kale or other source of greens, but this mix has been very satisfying on a warm summer morning.
What breakfast options are you turning to these days?