1-2-3 Cook (or, rather, blend!): Blueberry Smoothie
I don’t know about you but when it’s this hot out, I don’t exactly feel like eating a hot bowl of soup, or a hot bowl of anything, for that matter.
At the same time, I don’t want to spike my blood sugar with a juice from typical shop around the corner either; in many cases, the sugar content can sometimes be higher than drinking a coca cola.
Even one marked as green can be an issue; Cold Pressed Juicery (2) explains on their site, “Light and refreshing, Citrus 1 is our lowest sugar Citrus juice” and upon reading the label, we learn that the bottle, which has two servings, amounting to a total of 30 grams of sugar, only 4 total grams of protein and zero fat.
And since the truth is that fruit juice contains a high amount of sugar in the form of fructose and our bodies cannot distinguish between sugar from fruits and sugar from candy, once we’ve consumed sugar, it’s all processed the same way (2).
Hello, insulin roller coaster.
The easiest solution, of course, is to take the DIY approach and whip up a smoothie at home, such as my Blueberry Smoothie (click here for the free, easy peasy recipe). With beauty boosting blueberries, thanks to the resveratrol, which is proven to reduce damage from over-sun exposure (3) delicious avocado to provide fat and mouthfeel and a liquid base of chilled brewed herbal or tea, it’s as easy as throwing some stuff in the blender and hitting go.
No time to blend? Keeping some healthy, portable fat options with you in your bag or even in the car can be the deal maker than transforms a blood sugar crash in the making to an in a pinch balanced meal on the go.
My top three include:
Raw, Sprouted Walnuts (remember not to go nuts with nuts; they can be inflammatory and should definitely be avoided by anyone with autoimmune issues).
Rule of thumb: if we up the fat, lower the sugar and keep real, whole food as 85% of our regiment (and don’t forget to move), we’re on the right path.