This chocolate smoothie is a little different. Not only does it use raspberries to provide the sweetness and a touch of vitamin C, but also rhubarb, which boosts calcium (a nutrient many people struggle to get enough of) along with magnesium, potassium, manganese and vitamin K1.
Feel free to add other ingredients depending on your nutritional goals and tastes.
If you make a batch of the rhubarb and raspberry mix, you can add it to your smoothies all week.
Scorecard
- Diet Quality Score = 43%
- Satiety Index Score = 64%
- Protein % = 11%
- P:E ratio = 0.4
Macros
One serving provides 145 calories, 4 g of protein, 4 g of fat, and 6 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 120 g (4 oz) rhubarb, chopped
- 1 tbsp raspberries, frozen
- 1 cup almond milk
- 2 tsp raw cacao powder
Directions
- Pre-heat oven to 180°C/360°F (bake)
- Place rhubarb and raspberries in a small baking tray, add a splash of water and cover with foil.
- Bake for 15 minutes or until tender. Let cool.
- In a blender, add almond milk, rhubarb mixture and cacao powder.
- Blend well and serve.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised satiety reports, check out the Macros Masterclass.
