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Lunch Shake

Resistant starch: 1 gram

Health APRIL 2011

  • Yield: 2 servings (serving size: 8 ounces)
  • Prep time: 5 Minutes

Ingredients

  • 1 cup fresh or frozen raspberries
  • 1 cup shredded kale
  • 1 cup ice
  • 3/4 cup fat-free plain yogurt
  • 1/2 banana
  • 2 tablespoons honey
  • 1 tablespoon natural almond butter
  • 1 tablespoon wheat germ

Preparation

1. Combine all ingredients in a blender, and blend until smooth. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2g
  • Cholesterol: 2mg
  • Protein: 8g
  • Carbohydrate: 45g
  • Sugars: 29g
  • Fiber: 6g
  • Sodium: 102mg
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Lunch Shake Recipe

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