Fit and Fabulous – by Teresa
Here are four Carb Sensitivity Shakes options and their ingredients selected to help lower insulin. I have been reading this fabulous book, The Carb Sensitivity Program by Dr. Natasha Turner. She has been on many shows including ‘The Marilyn Denis Show’. I thoroughly love watching and learning about all the insightful information she has to offer. Chapter 7, pages 136-138 you will find these recipes.
I may give you some suggestions to which protein powder that I like and have tried. Go ahead and try these protein shakes, your body will love them!!!
· 1 serving of whey protein isolate, any flavor (I like Kaizen isolate whey protein and PVL’s ISO SPORT WHEY, both sweetened with stevia. You also may use a rice, hemp or vegan protein.)
· 2 Tbsp. of ground flaxseed or chia seed or 1 serving of a fiber supplement (optional, but highly recommended) I like using The Daily Cleanse or psyllium husk in my protein smoothies.
· 1 Tbsp. of almond, pumpkin seed, hazelnut, or cashew butter. (MMMMmmmmmmm….. yummy!!!!! Note: Pumpkin seed butter contains the least amount of fat and has the highest amount of protein per serving.) This is the nutritional value for 30g of pumpkin seed butter: 160 Cals, 13 g of fat, 4 g of carbs, 1 g of fibre, and 10 g of protein.
· ¼ tsp. of cinnamon (helps to regulate blood sugar levels)
· ½-3/4 cup water or unsweetened almond milk (you may even use half of the liquid as water and the rest as the almond milk if desired)
· 3-4 ice cubes (optional and depending on size you may use more)
· Stevia (optional)
· Add your ice, liquid, dry ingredients plus nut butter into a blender and blend on high speed until shake is smooth and creamy. Alternatively, for those who wish to use a protein shaker cup, just toss all of the ingredients except the water or unsweetened almond milk in your cup. When you are ready for your snack or post-workout meal, just add the water or unsweetened almond milk and shake well and drink.
Stay tuned for the next 3 options of Carb sensitivity shakes designed by Dr. Natasha Turner.