Transform into a morning person with this dream low FODMAP smoothie: pecan pie coffee.
Rarely do I turn down dessert for breakfast and this is exactly what this FODMAP friendly, gluten free, dairy free and vegan smoothie tastes like. Decadent and delicious and chock-full of sneaky healthy ingredients, this is a perfect pick-me-up shake for those mornings you just do not want to get out of bed.
Made with frozen banana, almond milk, cinnamon, coffee and pecan meal, it’s simple, refreshing and makes that journey to the gym/work/school just that bit easier…
You might remember a while ago, I made these chocolate pecan pancakes with maple syrup & toasted coconut in partnership with Holland & Barrett. Getting somewhat over-excited when I made the pecan meal for the recipe, I was left with a considerable amount unused. Determined not to let it go to waste I popped it in a jar for a better day and alas one morning (when I very much didn’t want to get out of bed) and was pondering whether to have a coffee or a smoothie before work the idea for this pecan pie coffee gem was born.
To make this lovely low FODMAP smoothie all you need to do is bung everything into a blender and blitz away until you’re happy with the consistency – just make sure you pop a couple of bananas in the freezer the night before. FYI it’s a great idea to put any bananas that are getting overripe straight into the freezer all the time for just this sort of thing – just be sure to take them out of their skins, roughly slice into chunks and add to a suitable sealed bag before freezing.
When it comes to smoothies and IBS, the primary offender is normally fructose, a natural sugar found in all fruit – but it doesn’t meal you should be scared of them. As a general rule just make sure you stick to one or two low FODMAP fruits and one or two low FODMAP veggies max. Take it easy, simple is best – just like the below which will set you and your gut up for the day perfectly.
I guarantee you love at first sip.
- 2 bananas, sliced and frozen
- 360ml almond milk
- 25g pecan meal
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- 2 shots cold coffee (optional)
- Place all ingredients into your blender and pulse on high and until smooth.
- Pour into glasses and add a sprinkle of chia seeds and coconut shreds.
*Quick note – when consumed in excess, caffeine can be an additional symptom trigger for IBS, but is low FODMAP in suitable quantities. Go with what’s best for you and feel free to omit if needed.
I love to see your healthy recreations of my recipes. Keep tagging me on Instagram and Twitter with #shecanteatwhat so I can see the amazing things you create!
Other glorious happenings on the web the last few weeks:
- Alicia from @peanutbutterand_lici made some insane vegan snickers bites for her bff’s birthday in Auckland, inspired by my vegan snickers bites for the soul
- The beautiful Olivia from Olivia Blogs kindly named me as one of her favourite bloggers – you can read the full post here
- FeedFeed featured my carrot, coconut and ginger soup on their fab Vegan Soups Feed