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Showing posts with label Healthy Recipes. Show all posts
Showing posts with label Healthy Recipes. Show all posts

Recipe to Try Tonight: Quinoa Pizza Crust

Want to fit more quinoa into your diet? Start with this recipe for quinoa pizza crus. Try it as written below:



Ingredients
  • 1 tablespoon olive oil
  • 1/4 yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 cups (12 ounces/360 grams) Basic Quinoa (pages 12–13) or Pilaf‐Style Quinoa (page 14)
  • 1/2 cup (1 ounce/30 grams) finely grated Parmesan cheese
  • 6 large eggs
  • Salt and freshly ground black pepper
  • 1 recipe Sweet and Tangy Roasted Tomatoes (page 27) or two pints of grape or cherry tomatoes, tossed with olive oil, salt and pepper to taste and roasted on a foil-lined baking sheet at 425 degrees for 45-60 minutes in the oven
  • 4 ounces/120 grams fresh mozzarella, cut into batons
  • 1/2 cup fresh basil
Directions
1. Adjust an oven rack to the upper third of the oven and preheat it to 450°F/230°C.
2. Heat the oil in a medium ovenproof skillet until simmering. Add the onion and cook, stirring until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the quinoa and Parmesan cheese and stir to combine. Then, with a rubber spatula, flatten out the quinoa. Reduce the heat to medium and cook about 10 minutes without stirring to allow the quinoa base to crisp.
3. While the quinoa cooks, season the eggs with salt and pepper and whisk them in a large bowl. Pour the eggs over the quinoa and dollop the roasted tomatoes evenly over the eggs. Arrange the cheese in a circular pattern over the eggs.
4. Bake until puffed and set, about 10 minutes. Turn the broiler on and broil until the frittata is puffed and golden and the cheese has begun to char, 3 to 5 minutes. Remove from the oven and allow to rest for at least 5 minutes before serving. Top with basil.

How to Do a One Day Lemon Cleansing Diet

This one day lemon purging diet will clear the bowels, intestines, colon, and liver of hurtful poisons, and make you feeling awesome. It can be executed as much as twice every week, as required, and ought to be taken after with a healthy, low-fat diet to keep toxins from building up in your system once again. The lemon purging diet doesn't require any unique gear or products, and can be performed in the repose of your own home for colon purifying, liver purifying, or as a general body purifying.


Things You'll Need

  • Fresh lemon juice
  • Honey
  • White pepper
  • Spring or distilled water
  • Herbal laxative tea (optional)

Instructions

  1. merge 2 tablespoons fresh lemon juice, one tablespoon honey, and a dash of white pepper in one glass room temperature spring or refined water. Blend well.
  2. Drink the lemon purging diet beverage after waking up in the morning. Have one glass of the lemon cleansing each 1-2 hours from there on for the whole day. Eight to twelve glasses can be securely consumed every day.
  3. Drink one glass gentle herbal laxative tea one hour prior to bed to finish the one day lemon purifying diet. This stride is discretionary, however will help get out any excess poisons from the intestines and improve colon purging.
  4. For the following 5-10 days, drink just water, the lemon purifying diet, and orange juice. Eat fresh fruits, veggies, and lean meats. The one day lemon purging diet will clear your body of unsafe poisons, yet if you use a healthy diet plan, you will get in shape and keep your digestive system healthy

How to Make Lemon Extract at Home



Lemon extract is facilely made at home utilizing only three ingredients: lemon zest, sugar and vodka. The hard part is sitting tight for the flavors to imbue; it takes no less than 2 months for them to completely develop. But homemade lemon extract is worth the wait because the flavors are rich and lively, sans artificial sweeteners or additives. In this recipe, dried lavender adds an eminent floral aroma that prairs well with tart lemon.


Start to Finish: 5 minutes, plus 2 to 3 months infusing time
Ingredients

  • 1 lemon
  • 1 teaspoon dried lavender
  • 1 teaspoon sugar
  • 1/2 cup 80-proof vodka


Method



Step 1: Zest the lemon

Zest a lemon with a microplane grater, removing as much as possible of the bright yellow zest while leaving the bitter pith behind.

Step 2: Combine the Ingredients

Add the lemon zest, dried lavender, sugar and vodka to a glass jar and screw the lid on securely. Shake the jar until the sugar has completely dissolved.

Step 3: Wait For It

Store the jar in a cool, dark place such as a cupboard. Shake the jar once a day, or at least once every couple of days, for 2 to 3 months. Periodically taste the extract until you are satisfied with the flavor. The flavor of the lemon extract will improve with age.

Step 4: Use It

When it is ready to use, strain the extract through a cheesecloth into another jar. Twist the cheesecloth around the lemon zest and lavender to squeeze out as much liquid as you can. Alternatively, leave the zest and lavender in the jar to continue infusing, straining off only what you need.

Super Indian Brussels Curry With Coconut

Indian Brussels Sprouts With Coconut

This simple pan fry formula is ideal for any individual who is short on time yet huge on nutrition. Sweet coconut and simple spices transform shedded Brussels spourts into an intriguing vegetarian side dish that is both delightful and healthy.


Kerala, the coconut capital of India. Because of the wealth of coconuts in their state, the inhabitants of Kerala use coconut oil, fresh shredded coconut and coconut milk in their cooking. The outcome is delectable cooking, as well as nourishments loaded with healthful, great fats. 

Brussels sprouts on cutting board

This is stir-fry type. It's called thoran, a vegetable stir-fry with a sprinkling of fresh shredded coconut. You can make thoran out of fresh green beans, shredded carrot, shredded cabbage or cooked beets. It's a super brisk and simple approach to cook vegetables.

Indian Brussels Sprouts With Coconut

Ingredients
1/2 pounds Brussels sprouts
1 tablespoon coconut oil
1/2 teaspoon cumin seeds
1 dried red chile, optional
1/8 teaspoon ground turmeric, optional
3 tablespoons fresh or frozen shredded coconut
Salt to taste

Method
1. Cut off the tough ends of the Brussels sprouts, and then cut each one in half lengthwise. Lay the piece cut-side down, and slice it thinly lengthwise. Repeat for all the Brussels sprouts. (You can also use pre-shredded Brussels sprouts to save time.)
2. Heat the oil in a wok or skillet. Add the cumin seeds and red chile. Let them sizzle on medium heat for about 20 seconds or until the cumin is fragrant.
3. Add the sliced Brussels sprouts and the turmeric. Cook on medium heat, stirring occasionally until the Brussels sprouts are just about to wilt.
4. Sprinkle the shredded coconut on top of the Brussels sprouts. Add salt to taste. Stir well and remove from heat.

Moroccan Cauliflower Steaks with Caramelized Onion Couscous

moroccan spiced cauliflower steak and couscous

When I went to Morocco, I fell in a split infatuated with the colorful and lifelike country. It appeared like the Jemaa el fna, the focal square in Marrakech, never dozed. In the nights the square woke up with fortune tellers, snake charmers, and dance specialists. Just behind the square were the souks – a labyrinth of boulevards loaded with shops offering all that you could wish for from beautiful coated tagines to scarves to sweets. I went to the spice and olive shops almost everyday, joyfully testing and buying citrus marinated olives, saffron, and spices.

I regularly reproduce my Moroccan experience with my family by cooking vegetables with Moroccan spices and serving them with couscous. Couscous is a staple in Morocco, and immediate couscous can be made in only a few minutes. If you don’t have couscous on hand for this recipe, use rice or quinoa instead.

cutting cauliflower into steaks

cutting cauliflower into steaks

cauliflower steak on a baking sheet

My decision of vegetable for this dish is cauliflower cut into "steaks." The thick, fleshy cauliflower slats are heated until golden with cumin, coriander and cinnamon. A sharp blade will help you cut the cauliflower effortlessly. If you don't want to slice the cauliflower into steaks, Just cut it up into florets and toss with the spices and oil before baking.

moroccan spiced cauliflower steak and couscous


yogurt tahini sauce
I adore the rich, nutty tahini yogurt sauce that runs with this dish. I frequently make additional and keep in te fridge in the cooler to use as serving of mixed greens dressing, plunge for vegetable crudités, sandwich spread, and even pasta sauce. Tahini is a rich, velvety sesame glue popular in Middle Eastern and North African cooking. Search for it in the ethnic food segment of your supermarket or at Middle Eastern markets. If you are veggie lover, forget the yogurt in this recipe and use almond margarine or extra tahini.


This recipe is a quick, easy, and healthy way to spice up your weeknight. Feel free to top add some toasted pine nuts or almonds for added crunch, garnish with pomegranate seeds for a beautiful pop of color, or throw in some golden raisins for sweetness.

moroccan spiced cauliflower steak and couscous

Moroccan Cauliflower “Steaks” with Caramelized Onion Couscous

Serves 2

Ingredients

For the Cauliflower Steaks

  • 1 small head of cauliflower
  • 1 tablespoon Olive oil
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 ground cinnamon
  • 2 tablespoons finely shredded parsley or mint
  • Salt
  • Cracked black pepper
For the Couscous
  • 1 tablespoon olive oil or butter
  • 1/2 a large onion, sliced into half moons
  • 2 garlic cloves, peeled and chopped
  • 1 cup couscous
For the Lemon Tahini Sauce
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons full fat Greek yogurt
  • 4 tablespoons water
  • Salt
Method

Preheat oven to 450 degrees F.
1. Remove the leaves from the bottom of the cauliflower. Using a sharp knife, slice the stem so that the cauliflower can sit flat. Cut the cauliflower in half from the top down to the core. Make another cut about 1 inch away from the cut side so that you get a 1 inch thick slice of cauliflower. Do the same thing with the other cauliflower half. Save the remaining cauliflower for another recipe.
2. Place the two cauliflower steaks on a non-stick baking sheet. In a small bowl, mix the olive oil with the coriander, cumin, cinnamon, salt, and pepper. Pour the mixture over the cauliflower steaks. Using your fingers, spread the oil and spices on both sides of the cauliflower.
3. Bake in the oven, flipping the cauliflower once midway through the cooking, until both sides are golden brown, about 20 minutes.
4. While the cauliflower is baking, work on the couscous. In a small saucepan, heat the oil or butter and add the onion slices. Cook on medium-low heat until the onion slices are golden. Then add the garlic and stir for 30 seconds.
5. Pour 1 cup water and salt over the onions and bring to a boil. Add the couscous, stir, and turn off heat. Cover the pot. Let it sit for 8 minutes or till all the water has been absorbed. Gently fluff couscous with a fork. Stir in chopped parsley or mint on top.
6. To make the yogurt tahini sauce, whisk all ingredients together in a small bowl till well combined.
7. To serve, spoon the couscous onto two plates. Place one cauliflower steak on each plate. Serve the yogurt tahini sauce on the side.
Enjoy!

Three-Minute Chilled Avocado Buttermilk Soup

Chilled avocado buttermilk soup

Chilled Avocado Soup

when buying avocados, pick those that are firm to the touch with unbroken skin. Give it a chance to reipen a couple of days at room temperature. You'll know it's ready to use when it feels delicate.

Who wants to be slaving over a hot stove when summer is happening in all its glory outside? Not me! So I keep my summer meals light and cold and make recipes that don’t require a lot of cooking.

Avocado buttermilk and basil for chilled avocado soup

Avocado soup in a blender

This chilled avocado soup is one of my summer staples. (takes only 3 minutes to make), it's simple (just 2 steps), it's filling and it's pantry-friendly, utilizing fixings that you presumably have on hand. This soup is deliciously rich from the avocado, and tart from the lemon and buttermilk. A decent bunch of basil leaves make the soup summary and refreshing. Utilize a good quality vegetable stock, it will have all the difference to your soup.

Chilled avocado buttermilk soup

Chilled Avocado Buttermilk Soup

Serves 1 to 2

Things You'll Need

  • 1 ripe avocado
  • 1 clove of garlic, peeled
  • 3/4 tablespoon lemon juice
  • 3/4 cup buttermilk
  • 1 cup vegetable stock
  • 10 large basil leaves
  • Salt and freshly cracked black pepper
Method
  1. Cut the avocado lengthwise, going all around the pit so that you have two avocado halves. Tug the halves gently and pull them apart. Take the avocado half that has the pit, and cut the skin side again in half lengthwise, going around the pit. Separate it into two pieces. Now you will have a quarter of the avocado with the pit. Using a spoon, gently scoop out and discard the pit.
  2. Using the spoon, scoop out all the avocado flesh into a blender jar. Discard the avocado skins. Add all other ingredients to the blender and blend into a very smooth soup. If the soup is too thick, add more vegetable stock and blend again.
  3. Chill the avocado soup in the refrigerator for 1 hour before serving.

How to Make The Ultimate Virgin Pina Colada


Few things please the palate during hot summer months like a tangy, sweetly tropical pina colada. But for those who aren't of age or just don't want the alcohol, a virgin pina colada is the ideal alternative. Grab your sunblock and a towel -- and enjoy one of these refreshingly fruity alcohol-free cocktails by the pool.

How to Make The Ultimate Virgin Pina Colada

Things You'll Need

1 cup of coconut cream
1 cup of ice
2 tablespoons of sugar
1-1/4 cups of pineapple juice

Step 1

Add coconut cream, ice, sugar and pineapple juice to your blender.

Step 2




Blend the ingredients together on high until they're smooth and free of ice chunks

 Step 3

Check the consistency. If it's too thin, add more ice; if it's too icy, add more pineapple juice.


Step 4






Step 5
Pour your virgin pina colada into the pineapple and garnish with a pineapple slice, maraschino cherry or orange slice for the ultimate summer drink.

Enjoy!

 .

Gluten and Dairy Free Plum Pudding

Recipe courtesy of Bhavana

 

Gluten and Dairy Free Plum Pudding

 

This is healthier alternative for the classic plum pudding. It contains lots of mixed dry fruits and plums. You can make this well ahead of Christmas and store in the fridge.

http://1easylife.blogspot.com/2015/06/gluten-and-dairy-free-plum-pudding.html

Ingredients

  • 1 ¼ cup of sifted gluten free flour
  • ¼ cup almond meal
  • 3-4 plums, deseeded and chopped(preserved plums in juice)
  • 2 eggs
  • 1 cup of mixed dry fruits (Sultanas, dates, raisins, currants, cherries etc)
  • 1/4 cup of rice bran oil
  • 1/4 cup of coconut sugar
  • 1/2  tsp. baking soda
  • 1  cup rice or soy milk
  • ½ tsp cinnamon powder
  • ¼ tsp nutmeg powder
  • 1 orange
  • 1 small carrot, grated
Directions

The important thing to note is that all ingredients for the pudding need to be at room temperature.

  1. Extract the zest and juice from the orange.
  2. Use the juice to soak the dry fruits for 2-3 hours.(or you may use a microwave to warm up the juice and dry fruit mix and use it after 30 minutes)
  3. Mix the dry ingredients (flour, spices and baking soda) by passing them through a sieve/sifter couple of times.
  4. Dissolve the coconut sugar in milk.
  5. Add oil, zest and eggs to the milk and beat with a mixer/whisk
  6. Add the dry ingredients to the mix.
  7. Add the mixed dry fruits, grated carrots and plums to the mix.
  8. Mix all the ingredients.
  9. Oil a plum pudding dish or a round shaped dish.
  10. Pour the pudding mix in the dish.
  11. Cover the dish with its lid or an aluminum foil, closing all the ends tightly.
  12. In a large container, add water and bring it to boil
  13. Place the pudding dish over a trivet. Allow it to steam by covering the lid of the container. Their needs to be some space for the steam to escape from the top or the side of the container
  14. Ensure that enough water is available in the container so that ¼ of the container is filled with water at all times.
  15. Allow to steam over medium heat for around 3 ½ hours or until toothpick comes out clean from the center of the pudding
  16. Allow the pudding to cool outside the container for 1 hour.
  17. Once the pudding is at room temperature, remove the aluminum foil and let the pudding come out of the dish by inverting it over a plate.
  18. Serve with warm custard or refrigerate in a tight container. Once you refrigerate the pudding, you will be able to cut fine slices out of it..
Taste          delicious        served         with       Vanilla     Custard

Eeasy Steps to Make Dilisious Mason Jar Salads

Packing a to-go salad in a mason jar seems like a great idea — it's an easy way to transport a vibrant, veggie-heavy meal without worries of dressing leaking into your bag — but if improperly assembled, it may end up underdressed, soggy, or less than fresh. Don't let that happen to you! Instead, They will stay crisp and appealing for days after preparation if you apply the simple principles illustrated here.




Top With Greens and Cheese




Things You'll Need

You'll need quart-sized mason jars, salad dressing and your favorite salad ingredients. This specific salad is comprised of a homemade pumpkin vinaigrette, dried cranberries, corn, grilled chicken sausage and salad mix. To really save yourself time, prepare multiple mason jar salads at once.









Dressing

Spoon the dressing into the mason jars.



















Marinate-able Ingredients

Add ingredients that can marinate in the dressing and still taste great. Dried ingredients, pickled vegetables and root vegetables (such as carrots, radishes and sweet potatoes) work well for the bottom layer.













Wet Ingredients

Fill the middle layer(s) of your salad with wet ingredients such as diced tomatoes, cucumbers, corn or anything else that would cause the greens to go soggy.


















Dry Ingredients

Layer the dry ingredients, like beans, carrots, and meats, above the wet vegetables. This creates a buffer between the wet ingredients and the greens.

















Greens and Toppings

Finally, stuff the remainder of the jar with the salad greens and salad toppings (such as edible flowers, cheese, croutons and nuts). Close the lid and refrigerate your salad. The airtight seal ensures fresh salad all week long.















Shake and Serve

When you are ready to eat the salad, simply invert the jar and give it a good shake. Once the ingredients have been mixed, pour the salad onto a plate and enjoy.

5 Infused Water Recipes to Improve Your Health

Drinking plenty of water can help prevent bothersome dehydration symptoms such as headaches and fatigue, improve muscle function during exercise and prevent undesirable hunger pangs and overeating. But what if you don't particularly like guzzling plain water? Or wish to get more nutritional bang from your drinks, minus the excess sugar and calories in many sports drinks and juices? Enter waters infused with fresh fruits, vegetables and herbs. The following simple recipes can add tantalizing zest to your hydration habits and reduce the effects of common health problems.




Mouth-Watering Muscle RecoveryResearch has shown that drinking watermelon juice just before exercise reduces athletes' heart rate and guards against muscle soreness the next day. (See References 1) For an ultra-hydrating pre-workout drink, swap out sugary sports drinks with water infused with fresh watermelon and mint. Simply add 1/2-cup of seedless, cubed watermelon and 1 tablespoon of fresh, chopped mint to a 20-ounce bottle, then fill it with water. Let it chill overnight for maximum flavor.

5 Infused Water Recipes to Improve Your Health

Citrus and Mint Bloating ReliefEveryone experiences bloating on occasion. This refreshing infusion of fruits and vegetables with natural diuretic, or fluid-flushing, properties may be just what the doctor ordered. To manage mild bloating caused by overeating, salty foods or PMS, add 2 sliced lemons, 10 fresh mint leaves, 1/2 of a cucumber, sliced, and two teaspoons of chopped or pureed ginger root to three quarts of water. Let the mixture stand in a covered pitcher overnight, then serve it hot or chilled (over ice).




Health-is-Sweet Immune BoosterNo matter what the season, keeping your immune system strong is important. For a flavorful way to boost your immunity from illness or heal faster from inflammatory infections, like sinusitis or the common cold, add 1 cup of cubed pineapple, 1 cup of chopped strawberries and 2 peeled oranges to 3 quarts of water. The pineapple provides valuable amounts of bromelain, a chemical with anti-inflammatory effects. Strawberries and oranges are chock-full of vitamin C, a superhero-strong antioxidant. Chill for at least two hours before drinking.

No-More-Nausea Citrus and GingerThere's a reason your parents gave you ginger ale when you had the flu. Ginger provides a safe, natural remedy for nausea from morning sickness, car sickness and other ailments. For homemade sugar-free ale, place 6 cups of water in a medium-size saucepan on your stovetop. Add the juice from two lemons and a washed, peeled ginger root. Heat the mixture on high heat until it boils. Cover and lower the heat, allowing it to simmer for 10 to fifteen minutes. Drink it hot, chilled or poured over ice for an anti-nausea tea. For sweetness, replace one lemon with an orange or add a teaspoon of pure vanilla extract.

Raspberries-Sage RelaxationKnown for its comforting relaxation effects, sage infusions are like a spa experience in a cup. For a sweet, fruity road to calmness, add 1/4 cup crushed raspberries, 1/4 cup crushed pineapple and 2 fresh sage leaves to 16 ounces of water. The carbohydrates in the berries allow your brain to produce calming, feel-good brain chemical serotonin. Allow it to refrigerate for at least two hours. If you're in a hurry, freeze it for 10 minutes, or until cold. Stir your drink well then sip it mindfully, if possible -- slowly and without distraction -- for added perks.

Lemon Cupcakes with Lemon Buttermilk recipe


Today I’m sticking with a classic, Lemon Cupcakes with Lemon Buttercream Frosting. These are a classic done right. What do I love about these cupcakes? They are loaded with an abundance of lemon flavor (if we are going to call them lemon cupcakes, they better taste like lemon, right? Not just a hint here and there), they have a soft texture and the frosting on top is to die for! These are summers dream cupcakes right here.

Don’t wait for a reason to celebrate to make these, just make them because it’s summer! That’s a celebration alone, right? I always think the weekend counts as a reason to celebrate with cupcakes too.

Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy

Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy

Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy

Things You'll Need

1/2 Cup Butter (softened)
1 Cup Sugar
1 1/2 Tablespoon Lemon Zest
4 Egg Whites (room temperature)
3/4 Cup Cake Flour
3/4 Cup All-Purpose Flour
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
1/2 Cup Buttermilk
1 1/2 Tablespoon Lemon Juice 

For Frosting:

1/2 Cup Butter
4 Cup Powdered Sugar
4 Tablespoon Lemonade Concentrate (defrosted)
2 Tablespoons Buttermilk
Lemon Zest for Garnish 



Directions


Step 1

Preheat oven to 350 degrees F. Line a 12-cavity cupcake tin with baking cups.

Step 2

In the bowl of an electric mixer, cream together butter and sugar. Add lemon zest. Add egg whites one at a time beating after each addition.

Step 3

In a separate bowl combine flour, salt and baking soda.

Step 4

Combine buttermilk and lemon juice in a small bowl.

Step 5

Add alternately flour and buttermilk mixtures to the butter and sugar, scraping down the sides of the bowl, until fully combined.

Step 6

Fill cupcake tins ¾ full. Bake 18-20 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before frosting.

Step 7

In the bowl of an electric mixer, beat all frosting ingredients until smooth and creamy. Frost cupcakes. Garnish with lemon zest. Serve and enjoy!

Tip
Use chewy candies like starburst to make edible citrus-shaped cupcake toppers. 

5 Detoxifying Smoothies That Taste Like Girl Scout Cookies

Do you hold up all year to submit your Girl Scout cookie order? You're not the only one. In any case, I bet we're not the first to tell that you that the infamous treat so beloved by your taste buds is not really friendly to your waistline. Suppose it is possible that you could catch the majority of that cookie you crave in a nutrient-packed smoothie? Our companions at Green Blender did only that. Utilizing our most loved Girl Scout treats presently, they made these delicious smoothie recipes. 

Tagalongs Smoothie

 

tagalongs-smoothies-feature-400.jpg




















 


Creamy peanut butter and avocado add a rich composition and flavor to this smoothie, making it taste wanton while pressing in the healthy fats and protein. Carob powder functions as an antioxidant and has been indicated to enhance digestion and lower cholesterol. This is one dessert you can feel good about enjoying in!

 

Ingredients: 

 

Blend 1 banana, ¼ avocado, 2 tbsp peanut butter, 1 tbsp carob powder, 1 cup almond milk, and 1 cup ice. Note: If your smoothie is too thick, add an extra ½ cup of water to thin it out.  

Thin Mint Smoothie 

 

thin-mint-smoothie-400.jpg


Reviving and sweet, who doesn't love a combo of chocolate and mint? In this recipe, antioxidant-rich cacao and spinach give you a nutrition boost, while mint enhances digestion – the combo makes for a wanton green smoothie that supports your vitality. Add in a banana for a healthy dose of potassium to keep you hydrated and energized and you've got a complete breakfast. 

Ingredients:

 

Blend 1 ½ oz baby spinach, 1 banana, 1 chopped apple, 3-5 stemmed fresh mint sprigs, 1 tbsp cacao powder, 1 cup water, and 1 cup ice in a blender for 1-3 minutes. Add 1 tsp cacao nibs and blend an additional 10-30 seconds. This will leave some of the nibs intact, which gives the smoothie a slight crunch. 

Ginger Lemonades 

 

ginger-lemonade-smoothie-400.jpg 


This lemonade-inspired smoothie will make you sparkle from the back to front. Carrots and apples are stuffed with skin-boosting vitamins An and C, while lemon and soothe your digestive system. Adding pumpkin seeds ups the protein substance while including a dosage of magnesium, which underpins a healthy immune system and can lower danger of heart attack and diabetes.  

Ingredients:

 

Blend 1 cup chopped carrots, 1 chopped apple, the juice of ½ lemon, ½ inch peeled ginger, 1 tbsp pumpkin seeds, 1 cup water, and 1 cup ice.

Rah-Rah Raisin 

 

jpg file icon oatmeal-raisin-cookie-smoothie-400.jpg 


Raisins and oats are loaded with soluble fiber which fills you up and aids in digestion, while oranges add immunity-boosting vitamin C. A handful of carrot tops add a green hue and heart-healthy chlorophyll and magnesium.  

Ingredients:

 

Blend 1 oz carrot tops, 1 chopped pear, 1 peeled orange, ¼ cup gluten free oats, 1 tbsp raisins, ½ tsp cinnamon, 1 cup water, and 1 cup ice.

Caramel Delights (Samoas)

 

caramel-delights-smoothie-400.jpg


The Girl Scouts were on to something with this recipe. They began off with caramel and coconut, and this recipe adds in healthy fats, vitamins, and minerals. Alongside hearth-healthy cantioxidants, cashews give a rich, caramel-like flavor that when combined with sweet coconut makes a flavor reminiscent of the Girl Scout favorite. Pineapples, greens, and pears add a healthy dose of fiber, vitamins A, B, C, potassium, and pectin. 

Ingredients:

 

Blend 1 ½ oz broccoleaf, 1 chopped pear, 4 oz pineapple, ¼ cup cashews, 1 tsp lucuma powder (or pitted dates), 1 tbsp shredded coconut, 1 cup water, and 1 cup ice.

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