Although I make a smoothie pretty much every day for breakfast or a snack in the summer, I am devoting Sundays to my smoothie recipe day. And maybe Saturdays too. It depends on how creative I get. Anyways here is my recipe for today:
1. 1 bunch unpackaged spinach (this will be more fresh and will be loaded with more nutrients than the packaged kind which has to go through a longer travel time from the picker to the eater)
2. 4 leaves swiss chard
3. 1 banana
4. 1 cup strawberries
5. 1 cup unsweetened almond milk (you can either make your own or use Silk's-- the sweetened version has sketchy ingredients and it isn't necessary for a smoothie).
6. 1 cup ice
7. Your choice of protein powder
8. A sprinkle of cinnamon
Blend and enjoy your green smoothie!
Before I started my traveling this summer I made a lot of green smoothies. I used to be against them, but that was before I started doing some research. Now I am a proponent of them if they are prepared with the proper macronutrients. I am still against juicing and an all-fruit smoothie (goodbye Jamba Juice), but I think adding veggies and other ingredients can have great benefits and be a quick way to get nutrients directly into your system. Also a smoothie enables one to add more veggies than we'd be able to eat in a salad so we get more veggies raw and with a delicious taste (win-win). For some reason the refreshing taste (not grassy at all) really gives me an energy boost as well. Here's one of my favorite recipes I made (ps- no bananas!)...
I know weird title, but it's "twisted" because I don't think there is kale in Greece and this recipe took out the feta from the salad. But, a cucumber tomato salad is definitely prevalent in Greece. I had some leftover steamed kale from my previous recipe so I added it and it actually tasted really good!
I was really craving a salad similar to the one I had had in San Francisco a few weeks ago. I went to Whole Foods to buy pre-cooked shrimp, but it wasn't wild
:(. Alas, I decided to just make a veggie salad to get in my daily nutrients! I was going to mimic the macadamia nut dressing I had also had with that salad, but it turned out way too chunky and became like cheese. That's okay, because one recipe failure, turned into another success! I came up with a macadamia-type "cheese" that actually kind of tasted, well, cheesy. And now I know for next time how to make an actual macadamia dressing-- add more water and use a food processor, NOT a blender! Anyways for my salad here ya go:
This is the perfect dish to eat before dinner or for a light lunch. It is super easy to make and lasts for a long time too. The best part: no baking or heating is necessary so this can literally be whipped up in ten minutes and served to guests. I love it topped with avocado and I'm a spice person so I enjoy an extra jalapeño pepper or two! Hope you enjoy the recipe:
This versatile vegetable is also packed with nutrients. A cup can pack about half your daily requirements for calcium and also comes with a perfect ratio of magnesium. By now you should probably realize that anything leafy and green is probably healthful for you, right? Right! And stop sighing about how it tastes. After you try these 9 delicious recipes, come back to me and let me know what you think. I guarantee one of these will provide you with a way to fill your day with some greens. Get cooking and eat up...
I have been eating this as my first meal of the day and it has left me energized as well as sated. It is low in protein, but I make up for it later in the day. If you have seen my post from the "paleo page", I am currently trying to eat one meal a day raw. I will soon write a post about my experience and why I think we need to eat cooked foods sometimes and meat. It is hard to get an adequate vegetable protein source when eating 100% raw. Vegetarians can get them from dairy products or legumes and wheat, but I don't eat those things. So unless I eat my cooked meat, I just can't meet my daily requirements and end up feeling sluggish at home and at the gym. Anyways, for a yummy snack, breakfast, or if you are just plain hungry, here is a super easy recipe!
This tomato sauce is super versatile. Top it over vegetables or spiralize some zucchini to make a yummy gluten-free pasta. It also takes two minutes to whip up, so why not make it as an addition to your veggies when they get boring?
Here's the recipe:
-2 red and ripe organic tomatoes, cut into wedges
-1 cucumber, sliced
-1/4 sweet red onion chopped finely
-2 tbsp EVOO
-1/2 cup of kalamata olives
-1 green bell pepper, sliced and chopped into square pieces
-Oregano, and sea salt, and pepper to taste
-1/4 cup of feta cheese
-A handful of raw green beans, chopped in half
-1/4 cup red wine vinegar
In case you haven't noticed, I am a die-hard foodie.