Almond Milk To Help Weight Loss
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Almond Milk to help Weight Loss

It’s one of the most popular new ‘health alternatives’ that fitness gurus are spruiking, but is almond milk actually worthy of all the praise that’s been heaped on it? In Australia, soy milk is still the leading alternative, but almond milk is hot on its heels as an alternative to regular and skim milk. Local Fitness have had a look behind the almond milk craze and scooped together a few quick facts for you to check out before you take the plunge. Remember, almost anything is healthier for you if it’s homemade and almond milk is no exception!

Jonty Simmons ― 22 Apr 2016
A lack of calories
Compared to regular milk, almond milk is a clear winner in terms of calories. Sitting around the 60 calorie mark, it'll have a lower impact on your daily quota compared to regular milk that's often over double the amount at 150 calories. Even skim milk averages out around 80-90 calories. So if you're a fan of a glass of milk during the day, it's likely that almond milk is the way to go!

Keep it on you at all times
Since almond milk doesn’t necessarily have to be refrigerated, it’s a much more convenient option than regular milk for a drink on the go. To make up for its lack of lactose however, the consistency of almond milk is closer to a water base. So even though you won’t have the same experience as drinking a glass of milk, it is easier to consume than its dairy counterparts. Keeping it in a drink bottle throughout the day is a great change between the endless glasses of water that help weight loss, and won’t make you feel bloated like a large glass of milk would!

Lactose intolerant? No worries!
For those that have had to primarily consume soy milk for the majority of their lives, almond milk may well be the change they’ve been craving for. It’s entirely free of lactose, so it’s more than suitable for those that are attempting to incorporate that into their diets to drop weight as well!

Here's a recipe to try for your own! (courtesy of, and if you're looking for a less sugary alternative, try a tablespoon of honey!)

Almond Milk
Yield: About 4 cups
Time: About 30 minutes, partially unattended, plus 8 to 12 hours for soaking the almonds
1½ cups raw almonds
1 tablespoon maple syrup
½ teaspoon vanilla extract
Ground cinnamon to taste
Freshly ground nutmeg to taste

1. Put the almonds in a large bowl and add enough water to cover them by 2 inches. Soak the almonds at room temperature for 8 to 12 hours. (The almonds will look visibly plumped after soaking.)
2. Bring a kettle of water to a boil. Drain the almonds and transfer them to a blender or food processor. Add 1 cup of room-temperature water to the almonds and process for 1 to 2 minutes. The mixture should have the consistency of a thick paste. Transfer the paste to a medium bowl and add 2 cups of the boiling water. Let steep for about 10 minutes.
3. Working in batches, ladle the almond mixture into a medium- to fine-mesh metal strainer set over a large bowl. Press the ground almonds with the back of a spoon to extract as much liquid as possible. (Reserve the ground almonds for another use.)
4. Add the maple syrup and vanilla, plus a pinch each of salt, cinnamon, and nutmeg, to the almond milk; whisk to combine thoroughly. Taste and adjust the seasoning. Serve at room temperature or chilled. (Store almond milk in the refrigerator in an airtight container for up to a few days, stirring before use.)

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