When my son was first diagnosed with Crohn’s disease, I felt in a panic to make every SCD baked good, trying to replicate the look of what he had previously so that he would eat and receive the calories and nutrients needed. His weight was monitored closely and was a big factor in whether medication was recommended. I spent countless hours in the kitchen the first year of diagnosis, making as much as possible. As he was excited to get these things, much of the time he did not eat all of what was made because of the density or sweetness ending in calories lost and hard work thrown in the trash. Come to today, over two years working with an anti-inflammatory diet, I still bake treats and snacks, but not nearly as much as I had. The one sure way I know he is getting the calories is by having him drink shakes. There are so many EASY ways to make fun variations and they are sure to pack on some calories while tasting great! Here are some fav’s of ours:
THE BOMB VANILLA SHAKE
1 14 ounce can/400 ML of Full Fat Coconut Milk refrigerated overnight
2 Frozen Bananas (ripe with spots)
1/2 cup of Plain Almond Milk (we use Malk or Three Trees – no gums/hidden sugar!)
1 Avocado
3 to 4 Tablespoons of Raw Honey
Seeds from 1 Vanilla Bean OR 2 Tablespoons of Vanilla
2 Tablespoons of Almond Butter (optional for calories)
Coconut Whipped Cream for Topping (optional for fun!)
Open and scoop the hardened cream that has risen to the top of the coconut milk and put into a blender. Add all other ingredients along with 1 cup of ice. Use a fun milkshake glass for a fun effect add the *whip cream on top with a couple of fun straws and you’ve got an amazing shake!
*Coconut whip cream:
2 cans of full fat coconut milk refrigerated overnight
1 teaspoon of vanilla
1 to 2 teaspoons of honey
In a chilled mixer, add coconut cream from the top of the full fat coconut milk and beat until peaks form. Drizzle in vanilla and honey. So EASY and YUMMY!!
ST. PATRICK’S DAY MINT SHAKE
1 14 ounce can/400 ML of Full Fat Coconut Milk refrigerated overnight
2 Frozen Bananas (ripe with spots)
1 Avocado
3 to 4 Tablespoons of Raw Honey
1/2 cup or handful of Fresh Mint Leaves
1/3 Cup Baby Spinach Leaves (for color and nutrition)
1/4 Teaspoon Peppermint Extract
1 Cup Ice
Cacao Nibs (optional topping if tolerated)
Open and scoop the hardened coconut cream that has risen to the top of the coconut milk and put into a blender. Leaving the Cacao Nibs out, blend all other ingredients including ice. Blend until smooth. I usually add more honey after tasting, but depending on your honey this may be sweet enough. Add Cacao Nibs as a topping if desired/tolerated.
THE SSS (SIMPLE STRAWBERRY SHAKE)
1 14 ounce can/400 ML of Full Fat Coconut Milk
2 Tablespoons of Raw Honey
1 Cup Halved Frozen Strawberries
1 Teaspoon Vanilla Extract (optional)
Handful Halved Unfrozen Strawberries for Topping (optional)
Coconut Whipped Cream for Topping (optional)
Blend all ingredients leaving out the toppings (strawberries and coconut whipped cream). Blend until smooth. Add whipped cream and strawberries on top for the full effect!
CARAMEL LOVE SHAKE
1/2 Cup of Cashew Nuts – soak overnight or for 4 hours
10 Medjool Dates – Pitted
2 Teaspoons Vanilla Extract
Pinch of Sea Salt
2 Frozen Bananas
2 Tablespoons Almond Butter (optional)
2 cups of Plain Almond Milk (Malk or Three Trees)
2 to 3 Tablespoons of Raw Honey (or to taste)
1 Cup of Ice
Coconut Whipped Cream (optional topping)
Cut and Washed Apple (optional topping)
*Caramel Sauce (optional topping)
Rinse and drain the cashews. Place cashews with listed ingredients in blender and blend until smooth. If too thick, add a tablespoon of almond milk until desired consistency is achieved. Top with whipped cream and a cut apple on the rim for a fancy twist. Drizzle with caramel sauce.
*Caramel Drizzle:
1/2 cup full fat coconut milk
1/2 cup raw honey
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Pour the coconut milk in a saucepan and set to low/medium heat. Add the honey and stir to dissolve, then add the salt, stir. Bring the mixture to a low boil allowing it to thicken, stir frequently. This will range from 10 -20 minutes. Remove from heat when consistency is thick, but pourable. Allow to cool, stirring occasinally before pouring, you don’t want to ruin your shake by pouring it on too warm!
Enjoy these fast and nutritious shakes! Hope you and your family find your favorite by playing with ingredients…cacao if tolerated, is always a yummy addition when making a basic coconut milk based shake. Have fun with it and cheers to health!
