Meatless Monday: Calienté Coco Smoothie
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
How did you celebrate Cinco de Mayo? I decided to put a healthy and spicy spin on the traditional Mexican drink, Horchata, that is typically made with rice and milk. The results? A delicious, rich and chocolatey smoothie that will be tasty all year round.
The addition of chili powder packs a healthy punch with potent phytonutrients that can help alleviate pain, reduce inflammation and boost metabolism. Numerous laboratory and animal studies show that the right amount of a chili pepper’s famed phytonutrient, capsaicin, can kill certain cancer cells including colon, esophageal and tongue. Chili peppers are also being studied for helping to combat inflammation that’s related to obesity and diabetes.
Try making your own almond milk for this smoothie instead of buying it at the store! Get the recipe for Homemade Almond Milk. If you go with store-bought, be sure to purchase unsweetened.
Here are more reboot Cinco de Mayo recipes to enjoy!
Ingredients
- 1 tsp (5 g) cinnamon
- 1/8 tsp (.1 g) chili powder (increase as desired – I used 1/4 tsp for a kick!)
- 1 tbsp (15 g) cocoa powder
- 2 tsp (10 g) vanilla (alcohol free extract or grind a few beans)
- 20 oz (500 mL) homemade almond milk
- 1 banana
- 1/2 avocado
- Ice, as desired
Directions
- Blend all ingredients in blender until smooth, about 45-60 seconds.
- Serve and enjoy.
Servings: 1
Serving Size: 16 - 18 oz (500 ml)
Calories: 390
Fat: 22 g
Trans Fat: 2.5 g
Cholesterol: 0 mg
Sodium: 390 mg
Carbohydrates: 44 g
Fiber: 14 g
Sugars: 16 g
Protein: 6 g