It is FREEZING in London at the moment so we have been filling ourselves up with lots of homemade soups, stews and curries. We have also headed back to the gym (at last), it’s amazing how just a few endorphins (and a lot of sweat) can make you feel like you are literally the next Olympian. Being diabetic exercising is so good for helping to keep my blood sugar levels in sharp control and it makes me a lot more sensitive to insulin so I end up giving myself a lot less which is great. So all in all it has a pretty positive effect really!
One of my favourite breakfasts at the moment are smoothies. They are so simple, quick to make, full of antioxidants and anti-inflammatories and give you a giant overdose of vitamins and fill you up a lot too. My hand blender packed up straight after making this, so I have joined the masses aka. “cool” club and bought myself a Nutribullet. I’m hoping for good things considering all the craze surrounding them so I’ll keep you updated once I start using it!
This smoothie is incredibly refreshing with the sweetness of the mango and blueberries and the tartness of the raspberries and lime. Frozen fruit is amazing for smoothies as it keeps them really cold, without the need for extra ice. I always buy discounted fruit from the supermarkets, take it home, chop it up and then pop it straight in the freezer ready to use at a later date. Great for kids, breakfast on the go, after a gym/ sports session or a quick afternoon pick me up.
What you need:
To fill two 350 ml milk bottles or 4 medium glasses
*100g / 3.5oz frozen Raspberries
*50g / 1.7oz frozen Blueberries
*1/2 ripe Mango (approx 100g / 3.5oz before removing the stone)
*1/2 the juice of a fresh Lime
*500ml-600ml Filtered water (depending on how thick you like your smoothies!)
- Place all ingredients in to a blender / smoothie maker and blend until smooth (I always add 400ml water first and then the remainder little by little until desired thickness)
- Serve straight away
- Add some 1/2 cup coconut milk to make it creamier or even pop in to ice lolly moulds and pop in the freezer for a frozen ice lolly at a later date