I like to keep my food fresh, clean and few ingredients. My smoothie of choice is one made with whole food goodness. It’s a great way to start the day especially sneaking greens and healthy fats into the mix. This will help keep your appetite in check while flooding your body with vitamins, minerals and antioxidants.
Giving your digestion a helping hand makes your gut very, very happy! Blending keeping lots of healthy and much needed fiber still in the game. We all know that fiber is needed to keep things moving. Remember what goes in must come out!! It’s a quick easy way to enjoy a nutrient dense meal without all the hassle.
My smoothie of choice is this little gem right here.
Loaded with antioxidants and good fats also low in sulfur. I have been enjoying this one in particular for the last month. Feel free to add some greens. I prefer fresh fruit to frozen but totally your choice. (HELPING TIP: Smoothie Prep – You can buy fresh fruit, cut it up and freeze it in small baggies to help you make your shakes quick and super easy if you are always on the go )
1 Frozen organic banana
1 Organic pitted date
1 Cup of organic blueberries
4 Organic cherries
5 Organic and raw macadamia nuts
1 Tablespoon sunbutter
2 Cups or filtered water or however thick or thin you like your smoothie
1 Cup of ice
Blend until smooth and enjoy!
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ABOUT THE AUTHOR…
Karen Ellis is Functional Nutrition Specialist with 20 years of experience in the health and wellness industry. Her passion for a holistic approach to health came after a weight loss pill caused me to have a stroke and open-heart surgery at the age of 35.
With the unexpected death of my husband and the complexities of my own health issues, my well-being was paramount as a single mother of two young boys.
I am a Functional Medicine Practitioner through The School of Applied Functional Medicine. My health coaching training and certification is from Columbia University for the Institute of Integrative Nutrition in New York. I am board certified by the American Association of Drugless Practitioners. I also hold a B.S. in Psychology from the New York Institute of Technology and I’m a classically trained raw and whole foods chef from Lincoln Culinary School.