I chatted about this yesterday, but with DC temperatures lingering at a feels likes of 102, I’d love to believe nearly 33 week pregnant me has taken this oppressive heat like a martyr, smiling my way through a practically bikram like summer while not so secretly melting. Gracing the confines of my home (and neighborhood) with a definitive lack of clothing. Keeping my wardrobe light and meals even lighter, focusing on hydrating and cooling bites and sips that pack a nutrient and flavor punch without much kitchen effort, morning and snack time smoothies have been a true savior. Recently, I’ve been most drawn to my Summer Berry Sunshine Smoothie, a thick and dreamy bowl celebrating summer’s harvest. Radiating that perfect pop of summer sunshine, this five-ingredient smoothie combines a mix of seasonal berries, ripe and speckled banana, nut butter, chia, and milkadamia’s creamy dreamy macadamia milk. Produced from macadamia nuts grown on Jindilli Farm, a sustainable farm located in the Byron Bay region of Australia, the farm utilizes natural rainfall from a neighboring rainforest, nourishing its macadamia trees with the regions most natural resources. Hello healthy, happy trees, buttery macadamia nuts, and one very smiley sipper here in the US. A complete meal in itself, I serve my macadamia milk smoothie topped with extra fresh berries, a melty dollop of nut butter, and raw nuts and coconut flakes for added crunch.
HERE’S WHY YOU SHOULD BE SIPPING
Bananas: during pregnancy, 45-65% of total calories should be comprised of unrefined and unprocessed carbohydrates- vegetables, fruits, and whole-grain options also rich in (‘regularity’ enhancing) fiber, phytochemical, antioxidants, and other essential nutrients. Bananas are an excellent and natural source of carbohydrates and potassium and have also been shown to help reduce nausea symptoms (see yah morning sickness).
Berries: antioxidant consumption is especially important during pregnancy, helping protect fetal DNA from damage and also reducing maternal tissue damage associated with inflammation and oxidization. Summer berries like strawberries, raspberries, blackberries, and blueberries are amazing sources, also rich in immune boosting vitamin C. Often available year round at your local supermarket, be sure to select either fresh or frozen berries based on seasonal accessibility for peak nutritional value (opting for the pre-frozen option in the autumn and winter).
Chia Seeds: chia seeds are a plant based source of omega-3 fatty acids, essential for your little babe’s neural growth and development. Often found in fish, fish oils, and seafood, chia is not only mercury free, but once soaked, assists in making your smoothie thicker and creamier without contributing too much of its own taste.
Macadamia Milk: magnesium is essential during pregnancy, working in combination with calcium to relax muscles (while calcium stimulates muscles to contract), prevent the uterus from contracting prematurely, and reduces the occurrence of knee jerking charlie horses and uncomfortable leg cramps. Rich in magnesium as well as heart-healthy monounsaturated fats, calcium, and vitamins B12 and D, macadamia milk is the perfect sip for keeping symptoms at bay.
Nut Butter: during pregnancy, 33% of a mama’s total calories should be comprised of healthful fats, used as an energy source for baby’s growth and development as well as for enhancing the bioavailability of fat soluble vitamins. Also rich in those ‘good’ heart-healthy fats (think mono- and polyunsaturated fatty acids), belly filling protein and fiber, and numerous other vitamins and minerals like iron, vitamin E, calcium, and potassium, nut butters, like almond, cashew or peanut, are an excellent addition to any prenatal diet.
Summer Berry Sunshine Smoothie [serves 2]
In a high speed blender, whiz all ingredients until very smooth. Smoothie will be on the thicker side, ideal for pouring into your favorite bowl and munching on with a spoon. To make your smoothies sippable, add an additional 1 cup milk while blending. Divide evenly between two bowls or cups, serve, and enjoy!
Nutritional Information [per smoothie]
285 Calories, 12g Fat, 43g Carbohydrates, 10g Fiber, 21g Sugar, 6.5g Protein
I prefer to serve my smoothie bowl on the thicker side, adored with favorite toppings. These not only provide that certain ‘je ne sais quoi’ aesthetic, but additional nutrition, texture and flavor to the bowl. My favorite additions include:
melty nut butter
dehydrated coconut flakes
dehydrated goji berries
Thank you milkadamia for sponsoring this recipe and thank you for reading!
For my memory • 30 weeks pregnant, wearing Fillyboo