We found this recipe while we were searching for fall recipes to feature on the WRVS FM Radio station (on the campus of Elizabeth City State University) with Sheila Lee. We do not share recipes that we have not tried, so John went to the store yesterday to purchase unsulphured blackstrap molasses as we did not have any on hand. He returned and made a batch of this for us to sample….our consensus is that it is delicious! We even had our teenage daughter who is sometimes picky try it and she loved it too. Now, mind you, fall has not yet arrived here in Northeastern North Carolina and the temps have been in the upper 80’s. But, I can imagine this being perfect in the winter, especially after a run in the crisp winter air.
Our teenager actually shared the recipe on the air this morning as it was her favorite of the four recipes that we featured today on the show. Sheila Lee was excited to have a kid tested, kid approved recipe on the show today.
John made another batch this morning and we took it into the radio station for Sheila to sample. She actually sampled it live on the air and loved it too! She even took some home for her husband to sample and she reported back to us this afternoon that he gave his approval.
To sum it all up, this is a delicious fall/winter smoothie that is:
- Thick, creamy & warm as well as easy to make
- Perfect for cool mornings
- A great source of protein, fiber, iron and calcium. Very high in potassium.
- Very low in saturated & trans fats
We analyzed the nutrition info and it is as follows:
Makes 1 serving
1 serving = ~10 oz
Total Fat: 14 gram Cholesterol: 0 mg Total Carbs: 65 grams
Saturated Fat: 1.0 gram Sodium: 160 mg Dietary Fiber: 7 gram
Trans Fat: 0 gram Protein: 16.5 grams Sugars: 29 grams
Kudos to Amanda with “Running With Spoons” who developed this recipe. Here is the link to her recipe: http://www.runningwithspoons.com/2015/12/05/warm-and-creamy-gingerbread-breakfast-smoothie/