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Ingredients
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½ cup coconut milk
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½ cup water, or more as needed
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ice cubes
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½ medium avocado, pitted and scooped from shell
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½ cup fresh spinach
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2 tablespoons erythritol
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1 tablespoon medium-chain triglyceride (MCT) oil
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½ teaspoon vanilla powder
Directions
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Combine coconut milk, water, ice cubes, avocado, spinach, erythritol, MCT oil, and vanilla powder in a blender. Blend until smooth.
Cook's Notes:
Feel free to replace coconut milk with 1/4 cup heavy whipping cream plus 1/4 cup water.
You can substitute extra-virgin coconut oil for the MCT oil.
Substitute 1 teaspoon vanilla extract for the vanilla powder if desired, and 5 to 8 drops of stevia extract instead of erythritol.
Optional add-ins: 1/4 cup chocolate, vanilla, or plain whey protein, egg white protein powder (such as Jay Robb (R)), collagen powder, or plant-based NuZest(R).
Nutrition Facts (per serving)
256 | Calories |
26g | Fat |
18g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 256 | |
% Daily Value * | |
Total Fat 26g | 34% |
Saturated Fat 18g | 92% |
Sodium 20mg | 1% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 4g | 15% |
Total Sugars 2g | |
Protein 2g | 5% |
Vitamin C 8mg | 9% |
Calcium 26mg | 2% |
Iron 2mg | 13% |
Potassium 411mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.