Strawberry Shortcake Smoothie
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
This popular American dessert is the perfect starting point to spin-off a healthy, plant-based, antioxidant-rich smoothie. Forget the white cake, whipped cream and loads of sugar, fat and calories and welcome a creamy, delicious, fiber-rich, protein-packed nutrient-dense breakfast or afternoon snack.
- Strawberries are loaded with antioxidants.
- Vitamin C for supporting healthy skin and immunity
- Anthocyanin, the famous phenolic-based phytonutrient, also found in blueberries
- Lycopene, the reddish pigment-based carotenoid, connected to reducing risk for prostate cancer
- Ellagic-acid, linked to helping reduce cancer risk
Ingredients
- 2 cups frozen strawberries
- 1 1/2 cups (375 ml) unsweetened almond milk
- ¼ cup cashew butter
- ¼ cup rolled oats (GF)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp honey
- Garnish: cashews, oats
Directions
- Add all ingredients to blender and blend on high for 45 – 60 seconds until smooth.
- Pour into a tall glass and garnish with cashews and oats for an extra crunch.
Prep Time: 5 minutes
Servings: 1
Serving Size: 16 - 18 oz (500 ml)
Substitutions
- Cashew butter – almond butter
- Oats – hemp seeds, chia seeds, flax seeds
- Almond milk – cashew milk, hemp milk, other non-dairy milks, unsweetened
- Honey – dates, banana
Calories: 440
Fat: 19g
Trans Fat: 3.5g
Cholesterol: 0mg
Sodium: 190mg
Carbohydrates: 61g
Fiber: 11g
Sugars: 19g
Protein: 10g