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Introduction
Michelle from Plant-Based Kidneys Kitchen introduces a keto-friendly and kidney-friendly berry breakfast smoothie. The recipe is designed for Polycystic Kidney Disease (PKD) but is suitable for anyone with kidney disease looking for a plant-focused keto option.
Ingredients
- 3/4 cup canned coconut milk: Unsweetened, adding healthy fat.
- 1/4 avocado: Provides additional healthy fats.
- 1.5 teaspoons ground flaxseed: Offers fiber and fat.
- 1/3 cup frozen blueberries: Minimal fruit for low-carb content.
Preparation Steps
- Combine all ingredients in a blender.
- Blend well until smooth.
- Serve immediately to enjoy the fresh and cool flavors.
Taste and Serving Suggestions
- The smoothie has a coconut and berry flavor, with no detectable avocado taste.
- For a colder texture, consider adding ice.
- The smoothie is creamy, low in carbs, and suitable for a plant-focused keto diet.
Nutritional Information
- Calories: 539
- Total Carbohydrates: 22 grams (13 grams net carbs)
- Protein: 6 grams
- Sodium: 32 milligrams
- Potassium: 779 milligrams
Additional Resource
The video promotes a Plant-Focused PKD Nutrition Program by the Kidney Nutrition Institute. This 12-week program offers guidance from renal dietitians on a plant-focused keto diet, including recipes, meal plans, and community support. A $100 discount is available during PKD week, and the program cohorts start four times a year.
Conclusion
Michelle encourages viewers to like, share, and subscribe for more kidney-friendly recipes and highlights the comprehensive PKD nutritional program for ongoing support and education.
