Recipe from Full on Plants
Husband-Tested in Alice’s Kitchen
Makes 2 servings
Once a week, I drive a little over an hour to rehearse with a band. Our rehearsal is at 1 p.m. and I’m always in a rush to eat a nutritious lunch before leaving. Lately, I’ve been making this smoothie for my rehearsal day lunches. I blend it up and then put it in a large travel cup with a reusable straw and I’m good to go. It really keeps me full and satisfied. This smoothie is exceptionally nutrient-dense, offering substantial amounts of plant-based iron, potassium, and magnesium thanks to the black beans, seeds, and cocoa.
Ingredients:
¾ cup unsweetened soy milk
1 cup black beans, drained and rinsed
1 Tablespoon chia seeds
1 Tablespoon hemp seeds
1 Tablespoon PB2 powder
1 Tablespoon unsweetened cocoa powder
2 Tablespoon maple syrup (or sweetener of choice)
½ frozen ripe banana
2 scoops of ice
Water, to thin out the smoothie, if needed
1 cup black beans, drained and rinsed
1 Tablespoon chia seeds
1 Tablespoon hemp seeds
1 Tablespoon PB2 powder
1 Tablespoon unsweetened cocoa powder
2 Tablespoon maple syrup (or sweetener of choice)
½ frozen ripe banana
2 scoops of ice
Water, to thin out the smoothie, if needed
Directions:
Blend everything together in a high speed blender and enjoy!
Blend everything together in a high speed blender and enjoy!
Nutrition Information (Per Person / Half Recipe)
Calories 304; Protein 15 g; Fat 7.5 g; Carbohydrates 48.5 g; Fiber 12 g; Calcium 208 mg; Iron 3.7 mg; Potassium 725 mg; Magnesium 160 mg; Sodium 12 mg
