Are you a spaghetti lover, but you hesitate eating it because you want to control your weight? This gluten free brown rice, amaranth & quinoa spaghetti could be your better option, it pairs well with fresh shrimp & vegetable mixtures.
Serve and enjoy a yummy hot meal.
Prep: 5 mins
Prep:1O mins
Cook: 20 mins
Serving size: 2
Ingredients
1 c. of leafy green; half cup of berries; half banana
1 tbsp of nut butter
1 tbsp of mixed flaxseed and chia seeds
1 small pierce of fresh ginger and fresh turmeric
1 c. of fresh/ frozen berries
black pepper
1 ½ coconut water (or still water if you want to avoid sugar)
Directions
Tightly pack 1cup of leafy greens in a measuring cup and then toss into blender.
Add water and blend together until all leafy chunks are gone.
Add banana, berries, flaxseeds, chia seeds, ginger turmeric, nut butter & black pepper blend again until smooth.
Pour into a mason jar or your favorite cup and enjoy :)