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Okay, I know a sugar-free chocolate smoothie recipe sounds too good to be true. So I don’t want to keep you from the recipe for too long! But bear with me as I share a quick life update:
When we left off, I was pregnant and moving home from Germany.
And the last time we spoke before that, I was embarking on a Whole30.
Well, as you can imagine, a lot has been going on. I never actually finished that Whole30. See, I found out I was pregnant 4 days before I was scheduled to start. I figured I’d try it anyway – I had been eating really poorly lately and I was sure my body needed the nutrients. Well, that worked great until the morning sickness set in around Day 7. First, I just did my best. I ate saltines first thing in the morning and focused on nutrient density. Then the aversions set in. To fennel seed. To sauerkraut. To cabbage. To eggs. To broth. I was nauseous and exhausted all the time, which led to my blood sugar being low. I couldn’t bring myself to eat any of the Whole30 meals I had planned. And from there my pregnancy was divided into some distinct eating categories:
- I can’t do the food thing. So I’m just going to eat potatoes, pasta, and cheese. (5-16 weeks)
- Okay, now I’m home, living with my parents, and the morning sickness has passed. I can do veggies and meat again, but I’m still loving ice cream and mac and cheese all the time. (17-27 weeks)
- Diagnosed with gestational diabetes. I can’t eat anything that makes both my body and my doctor happy. What do I do? (28 weeks-present)
I’ll be writing about my experience in that 3rd stage quite a bit over the next couple months, as there are surprisingly few resources available for those of us in the real food world. If you want to avoid the glucose drink while testing, there are scores of resources. But once you are diagnosed? Radio silence for anyone who thinks that a cookie and a glass of skim milk may not be the best snack for someone with insulin resistance. There are a few things, though, which I will share in a future post.
Today we’re just going to jump back into things with one of my favorite snacks. Well, I’ll be honest, Triskets and cheese are up there. And that’s totally real food. But this is a GAPS/paleo blog and cheese and crackers isn’t the most nourishing food, so we’ll go with the GAPS friendly recipe I eat almost every day: a delicious and nutritious, sugar-free chocolate smoothie recipe.
Sugar-free? Nutritious? And delicious? Yes! Unlike most “sugar-free” recipes, I avoid artificial sweeteners like the plague. And since honey is still sugar, I don’t include that either in my sugar-free recipes. Whole fruit is fair game, though, and that (plus the chocolate) is what adds the delicious to this healthy green smoothie.
The size of your produce will affect the carbohydrate count of this chocolate smoothie recipe, but it has approximately 25g of carbs per serving – 10g are fiber, and 10g are natural sugar. The ingredients are all very nutrient dense and there is a good amount of fat and protein, so it keeps my blood sugars very stable while filling up my pregnant belly. The leafy greens sneak in even more vitamins, and the grass-fed gelatin ups the protein while nourishing your hair, nails, and skin (a must for my expanding preggo belly!) – both without altering the taste.
Sugar Free Chocolate Smoothie Recipe
- Spinach and kale are my favorite greens to use, but any leafy green with a relatively mild flavor will work
- Make sure to use the collagen hydrolysate gelatin (green can from Great Lakes Gelatin) as this will dissolve in cold liquids
- Use either frozen banana or ice to create a shake-like consistency. It is glorious on a hot summer day! I find frozen bananas have the best consistency, but ice cubes will do in a pinch.
- You can use more or less water to make the recipe fit your calorie/carb needs while still providing a nice full glass.
- This recipe is paleo and Full GAPS. Replace the cacao powder with carob powder and eliminate the vanilla to make this recipe AIP compliant.
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