Once you are ready to make your smoothie, pull out your meal prep smoothie mix, throw the contents into the blender along with your milk, and voila! Your smoothie is ready to go. Once the yogurt is frozen, add your mango, cashews, and yogurt cubes to a plastic bag or container repeat until you have filled all your bags or containers. So, for this recipe, I’d start by freezing yogurt ahead of time in ice cube trays. Not freezing the yogurt ahead of time can cause all of your ingredients to stick together and make it harder to blend. Something else that might be helpful is freezing yogurt in ice cube trays and then popping a few yogurt cubes into each meal prep smoothie bag or container. You can use almost any fruit, vegetable (spinach freezes great!), nut, seed, or nut butter when making meal prep smoothies. The only ingredient you would want to leave out is the milk or whatever you are using for your liquid. They are easy to make, but there are steps you can take to make it even easier! You can put most of the ingredients together ahead of time in small plastic bags or containers.
Cashew yogurt nutrition portable#
Smoothies are a simple and portable way to pack a lot of nutrition into one cup. The nutrition information is provided by the USDA. Cashew milk is also a great source of calcium, iron, and vitamins D and E. Cow’s milk will provide more protein than most non-dairy milk. One cup (8 ounces) of cashew milk provides 156 calories, 4.5g of protein, 10.5g of carbohydrates, and 11g of fat. MilkĪny type of milk works well in this smoothie, but I recommend unsweetened varieties if using a non-dairy substitute, like almond, coconut, or oat milk. Greek yogurt is higher in protein than regular yogurt, which again is helpful for reducing blood sugar spikes and increasing satiety. You can add nonfat, low-fat, or full-fat yogurt to smoothies depending on your preference. Adding flavored yogurt to a smoothie is an option, but the sugar content will be much higher. I know many people don’t like the taste of plain Greek yogurt, but the good thing about adding it to a smoothie is that the fruit, nuts, and milk will help cover up the tart flavor of the yogurt. The addition of cashews to this smoothie is helpful for minimizing blood sugar spikes because of the protein and fat content protein and fat also help make the smoothie more filling. They also contain important minerals, such as magnesium, iron, and selenium. CashewsĬashews are a good source of healthy unsaturated fat and protein. One cup of chopped mango contains about 25 grams of carbohydrate.
Mango is a higher carbohydrate fruit, however, so portion size should be limited especially for those with diabetes or who want to lose weight. Mango is also a good source of B vitamins, including folate and vitamin B6. Mango is an excellent source of vitamin C, with 1 cup providing more than half of the recommended intake for the day. Store in the fridge and use within 3 weeks.This smoothie contains only four ingredients: Mango.See the section above for ways to keep your culture warm without a yogurt maker. It will take at least 4 hours, or if you like a strong yogurt then you can culture for up to 24 hours. Maintain at 110F (40 C) until the cashews have soured.Pour the warm cashew cream into glass jars for culturing.When you’ve reached approximately 110F, remove the cashew cream from heat and stir in the culture.This can be done in the microwave or in a small pot on the stove. Slowly heat the cashew cream to 110 F (40 C), whisking occasionally to ensure even heating.For a thick cream use, very little liquid (about 1/4 cup) for a more yogurt-like consistency use up to 1/2 cup of water. Just use as much as is required to achieve the desired consistency. Blend the cashews until they are smooth and creamy. Drain the water and place the cashews in a blender.There’s no need to soak for longer than 2 hours because cashews soften quickly.
0 kommentar(er)
