Smoothies are great for breakfast on those days you don’t have time to cook. They take just a few minutes to prepare and don’t require any cooking skills. This one is not only delicious but also is boosted with fat-burning MCTs and extra protein that will keep you sated for longer. If you don’t want to use eggs or dairy, I included several alternatives that work equally well. Enjoy! 🙂
Hands-on5 minutesOverall5 minutes
Nutritional values (per serving)
Total Carbs 5.1 grams
Fiber 0 grams
Net Carbs 5.1 grams
Protein 34.6 grams
Fat 45.2 grams
of which Saturated 29.4 grams
Energy 566 kcal
Magnesium 26 mg (6%)
Potassium 598 mg (30%)
Macronutrient ratio: Calories from carbs (4%), protein (25%), fat (72%). Nutrition facts may change with the suggested alternatives.
Ingredients (makes 1 serving)
. 2 large eggs or 1-2 tbsp chia seeds or 1-2 tbsp coconut butter or almond butter
. ½ cup soured cream or coconut milk (I like Aroy-D coconut milk) (115 g / 4.1 oz)
. ¼ cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or collagen powder or plant-based NuZest (25 g / 0.9 oz)
. 1 tbsp MCT oil or extra virgin coconut oil
. 1 vanilla bean or 1 tsp vanilla extract (you can make your own)
. 3-5 drops Stevia extract
. ¼ cup water + ½ cup ice
Place the soured cream, eggs, whey or egg white protein powder, water, vanilla, stevia and ice into a blender (I use Kenwood blender). Pulse until smooth and serve immediately!
You can use vanilla beans or sugar-free vanilla extract. If using vanilla beans, cut them lenghtwise and scrape the tiny seeds out. I buy mine in bulk on Amazon. Use either whey protein or egg white protein powder or hydrolysed gelatine powder. All of these work great.
If you are worried about using raw eggs, try ground chia seeds or coconut butter instead.
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 140 F / 60 C. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
Ideally, use MCT oil. If you don’t have any, use coconut oil. Both MCT and coconut oil will boost fat burn and work great in this recipe. Just make sure you blend it well or the coconut oil will clump up. Unlike MCT oil, coconut oil solidifies easily.