Avocados smoothies are everywhere on the internet these days. I’m not sure if they’re a new fad, or I’m just really unobservant… which is possible.
I worked on this recipe several weeks ago when I was going through some really bad cravings. But, I didn’t really know what I was doing, and the end result wasn’t very tasty. It looked pretty though!
I basically threw 1/2 an avocado into my normal vanilla protein smoothie and added some frozen berries. It was okay, but didn’t live up to expectations. I’ve been tinkering with it off and on since then, and I finally came up with a winning combination I hope everyone enjoys for this Mouthwatering Monday.
That’s right, I’ve named my posting days. I’ve been sticking to my schedule of posting on Mondays, Wednesdays, and Fridays; and they’ve been following a fairly consistent pattern of: recipes on Mondays, anything goes on Wednesdays, and short stories on Fridays. So I present to you, Mouthwatering Mondays, Wildcard Wednesdays, and Flights of Fancy Fridays (still working on that one). Aaaaaand… none of that has to do with this post.
Back to the avocado smoothie!
I personally love avocado in any shape or form; however, the taste is not for everyone (ask my husband). I don’t know why that is! Avocados have a creamy buttery taste that pairs well with just about anything. I like them plain, sprinkled with some salt, with eggs, with bacon, mixed with shredded chicken, and, of course, as guacamole. I’ll stop there before I start sounding like Bubba talking about shrimp in Forrest Gump.
I’m sure there are many ways I haven’t tried avocado yet. For instance, I have yet to try the egg baked inside an avocado thing. And until recently, I had never tried using them as a base for smoothies. For those that may not like the taste of avocados, but want to enjoy their health benefits, smoothies are a great option. I honestly would never know there was avocado in there if I hadn’t made it myself.
For those following a low carb, high fat diet, Avocados are a great source of potassium. In fact, they have more potassium than the higher carb banana (how I miss thee). One cup of mashed avocado has around 1,100 mg of potassium, while one cup of mashed banana has around 800 mg of potassium. These wonderfully tasty fruit (yes, fruit!) are also high in fiber, vitamin C, and vitamin K.
Okay, I think I’ve lectured enough. On to the recipe!
I used fresh fruit on the recipe below, that’s why the coloring is different, but fresh or frozen works either way.
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Avocado Berry Smoothie
-1/2 an avocado
-1/2 scoop vanilla protein powder
-1/2 tsp vanilla extract
-3/4 cup frozen or fresh berries (low carb options include blueberries, strawberries, and raspberries)
-1 cup almond milk
-1 tsp stevia (or favorite sweetener)
-Ice, if desired
1. Okay, this is going to be really tricky. You ready? Throw everything into a blender.
2. Now… blend.
3. Pour into a glass and enjoy! Or, you could stick a straw right in the blending container if you can’t bother with a glass. Just make sure you turn off the machine first and unplug it too (my lawyers made me type that).
I used about 2 cups of ice and was able to get two servings out of this recipe. Without ice, I eat this as one serving; however, it’s high in carbs as one serving, so make sure you adjust your carbs accordingly for the remainder of the day if you’re trying to stay under a certain amount. Using a calculation of two, 12 oz servings, this comes to about 155 calories, 6 gram net carbs, 14 grams of protein, and 8 grams of fat per serving. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
Avocado Berry Smoothie recipe minus the story:
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