To get you thru until AT LEAST your second breakfast, Barrett Prendergast of Valleybrink Road, aka master smoothie maker, shares with us the go-to pregnancy smoothie she’s been making as of late. @valleybrinkroad
Cashew Cacao Smoothie
1/2 cup frozen banana
3/4 cup homemade almond milk
1 tbsp cacao powder
1 tbsp cashew butter
1 tbsp hemp seeds
1 tbsp coconut oil
1 pitted date
4 ice cubes
Place all ingredients in a blender.
Blend until smooth and enjoy!
The power of these ingredients:
Having bananas during the early weeks of pregnancy can help relieve nausea, plus they’re a great source of vitamin B6, fiber, vitamin C, potassium, and folic acid.
Contains B vitamins and minerals such as copper, calcium, manganese, zinc, magnesium, sulfur, potassium, and iron. Aside from these vitamins and minerals, cacao also contains the antioxidant polyphenols linked to cancer and heart disease prevention.
Eating nuts while pregnant (if you’re not allergic) reduces the risk of your child being allergic to them by helping your unborn baby build up resistance to the allergen. Plus, they contain high amounts of iron, vitamin K, (ensures that blood coagulates properly), copper (essential for the development of blood vessels, nervous system, and the heart), and magnesium, (promotes muscles and bones and protects against high blood pressure, tension, fatigue, and migraine).
Contain essential amino acids which are the building blocks of protein.
Boasts antifungal, antiviral, and antibacterial properties that can help prevent colds, flu, and other viruses. Plus, if you’re struggling with morning sickness or heartburn, a little coconut oil can help relieve your symptoms.
Considering the adage, “you are what you eat“, drink up, as these ingredients will do the body (and baby) good! Enjoy, mamas.