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Sleepy Raspberry Lemon Poppy Seed Smoothie

by August 23, 2017

A lemon poppy seed muffin breakfast in glass!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

1

Ingredients

  • 1 1/2 cup non-dairy milk – see note
  • 1/2 cup raspberries
  • 2 tablespoon uncontaminated rolled oats
  • 1 tablespoon lemon juice
  • 1 tablespoon almond butter
  • 1 tablespoon chia seeds
  • 1 1/2 teaspoon poppy seeds
  • 1 teaspoon pure vanilla extract
  • zest from 1 small lemon
  • pinch white stevia powder
Toppings
  • raspberries + lemon

Instructions

  1. To be made the night before you plan on eating it, or at least 4 hours in advance.
  2. Combine all ingredients in a glass container [I like to use mason jars and give it a quick shake] and place in the fridge overnight.
  3. In the morning, pour ingredients into blender and process until smooth.

Notes

I’ve had people tell me they blend all of the ingredients the night before, then let it sit overnight [say if you have a roommate that doesn’t like the sound of a blender waking them up at 4am].

If you need added protein, don’t be afraid to add protein powder to the mix before letting it sit overnight.

note: I used a combination of rice and hemp milk, but any non-dairy milk would be good!

Nutrition Information Per Serving

Calories:

266

Calories from Fat:

266

Total Fat:

18.1

Saturated Fat:

1.5 g

Sodium:

276 mg

Carbs:

20 g

Dietary Fiber:

9.6 g

Net Carbs:

10.4 g

Sugars:

4.2 g

Protein:

8.8 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...