15 Smoothies in 15 Days, Day 15: Green Sunrise Smoothie (and a bonus!)

Well, folks, our 15-day smoothie journey has come to an end. I have to say, this was tedious at times because I don’t really do daily projects very well. I can’t keep to that kind if a schedule. BUT, I’m happy I did, because I discovered a lot of new smoothie recipes that taste great, are packed with nutrients and foods I don’t eat enough of, and satisfy my pregnant sweet tooth. I call that a win.

To conclude our journey, I have a pretty ugly (but tasty! and easy!) smoothie for you. The Green Sunrise smoothie. It a variation on the Sunrise Smoothie from yesterday, but with spinach. You can use whatever berries you have on hand. I happened to have raspberries.

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Green Sunrise Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups orange juice
-1 cup frozen raspberries
-2 bananas
-2 generous handfuls of spinach

Directions:
Blend and enjoy!

And, as a bonus, I hid some spinach in another favorite smoothie, the Banana Bread Smoothie! This one is much prettier. If you like green.

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Green Banana Bread Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups coconunt milk
-1/2 cup chopped walnuts
-2 ripe bananas
-1/2 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1/2 teaspoon ginger
-2 generous handfuls spinach

Directions:
Blend and enjoy!

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15 Smoothies in 15 Days, Day 11: Green Spinach Smoothie

I have my blood glucose test and another ultrasound today, and I didn’t sleep very well last night (surprise, surprise), so I’m feeling particularly lazy and not creative. Therefore, here is a quick oldie, but a goodie. The Green Smoothie.

This one is just a base recipe, and I often add other things to it just for some fun and different flavor. Sometimes it’s berries, other times it’s pumpkin or carrots. I’ve substituted peanut butter for almond butter, or almonds for the almond butter. I’ve also substituted kale for the spinach. Regardless of what you do to this thing, it packs a serious, nutritional punch and is, actually, very delicious. Truthfully, I’ve made this without the cinnamon in it, but the cinnamon totally makes the smoothie. With the cinnamon, it just tastes like creamy goodness instead of, well, spinach and bananas.

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(I put these in the freezer to eat in a pinch in case I’m too lazy to make an actual smoothie.)

Green Spinach Smoothie
Makes two 16-oz smoothies

Ingredients:

-2 cups coconut milk
-2 bananas
-2 heaping spoonfuls of almond butter
-2 large handfuls (about 1/2 pre-washed package) baby spinach
-cinnamon to taste (I use LOTS of cinnamon!)
-ice cubes (unless you’re freezing it)

Directions:

Put all of the ingredients in the blender and blend for a full minute or until spinach is fully blended. You may need to add some spinach then blend it down a bit, then add the rest before fully blending it.

15 Smoothies in 15 Days, Day 4: Green Blueberry Smoothie

I’ll start this one with a protip: Don’t mix apple cider vinegar and coconut milk.

I mean, I’m pretty sure it’s fine, but alternative milks can curdle when mixed with apple cider vinegar. Even then, I’m pretty sure it’s fine to drink, but I got about 1/4 of the way through drinking this smoothie, panicked and tossed it because I’m paranoid and pregnant and hormonal.

But, what I did drink was pretty good (which probably means the milk wasn’t curdled at all, because doesn’t curdled milk taste awful?), and super healthy, too. I would try to make another one, but it’s grocery shopping day and I used the last banana and avocado for this bad boy.

Anyway, I’ll leave the ACV out of the recipe because… just don’t. Also note that this smoothie looks a good deal like tar, especially if you don’t gulp it down all the way and let it sit for a while. This could be fixed by using 1/2 an avocado instead of a full one, and less spinach. You know, if you don’t like eating things that taste OK but look like you could pave a road with it.

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Green Blueberry Smoothie
Makes 1-2 servings

Ingredients:
-1 cup coconut milk
-1 avocado
-1 banana
-3/4 cup frozen blueberries (fresh works, too, but then you should add some ice cubes)
-2 tablespoons almond butter
-1 tablespoon coconut oil
-generous handful or two of spinach (I used two handfuls, so if you’re looking for less green, use less spinach)

Directions:
Blend and enjoy!

Paleo Quiche: Eggs, Veggies, and Yumminess – Oh My!

I love quiche. I don’t think there is a way I can convey my absolute adoration of quiche through the internet. I just love it so much. My mom used to make two different types of quiches to wake us up on Christmas morning, and we pretty much never had quiche except that day. It seems that I have a tendency to associate my favorite foods with holidays and celebrations. (*ahem*… pumpkin and sweet potatoes). Regardless, I love quiche.

Once I moved out and subsequently stole the quiche recipes from my mom, I started making them all the time. I never realized how easy quiches were to make! Chop the veggies, scramble the eggs, stir in the cheese and cream along with everything else, pour into a pre-made pie crust and bake! It was almost as good as tossing something into the slow cooker, because they took about an hour to bake and you could go do something else while they were cooking. Plus, quiche is pretty much the only meal you can eat for dinner, then have the leftovers for breakfast AND lunch. That is, unless you’re a cold pizza for breakfast kind of person. I, personally, find that disgusting.

As you can see, my love of quiche knows no bounds. However, with all the dairy and gluten in most quiche recipes, I had to give them up when I changed my lifestyle. Next to pizza, quiche was definitely the food I miss the most. The difference between pizza and quiche, however, is that, for pizza, there really is no acceptable Paleo substitute. Dairy-free cheese with an almond meal crust? No thanks. If I want pizza, I’ll use a cheat day to have it. Quiche, though, is just eggs, veggies, cheese, and cream plus some kind of crust. It would make sense that there be a delicious Paleo version somewhere, right?

If you answered “yes,” you are correct! I did a little searching on the internets and found this one from Food Loves Writing. Naturally, I set about making it right away and it was amazing. Tim, however, didn’t like it at all. See that 1/8 teaspoon of cayenne pepper in that ingredients list? Yea… Tim really hates spicy food, and that cayenne pepper gave this thing some serious kick.

So, obviously, I set about altering the ingredients to make a less spicy, more savory version, which follows. This is now my go-to quiche recipe for everything from potluck Sunday brunch with the girls to a snow day lunch with breakfast leftovers on a frigid day like today. The other great thing about this is you really can make it with whatever veggies you have in the house. I’ve used all colors and types of onions and peppers, broccoli, carrots – whatever you’ve got!

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Paleo Quiche
adapted from Food Loves Writing

Ingredients:
1 generous spoonful of coconut oil plus extra for greasing the pan
a few handfuls of baby spinach
1 red onion, chopped
1 red bell pepper, diced
10 asparagus spears, ends trimmed then chopped into 1-inch pieces
6 eggs
1/2 cup chicken stock
3 tablespoons almond meal
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme
dash cayenne powder
dash black pepper

Directions:
1. Preheat oven to 350 degrees and grease a 9-inch pie pan with coconut oil. Set aside.
2. Heat generous spoonful of coconut oil in a large skillet over medium heat. Add onion, bell pepper, and asparagus. Cook for 5 minutes or until onions are translucent and asparagus is bright green, stirring occasionally. Remove from heat.
3. While your veggies are cooling, combine all of the rest of the ingredients in a medium bowl. Whisk together. Add cooked veggies and spinach and stir to combine.
4. Pour mixture into greased pie pan. Bake for 45-50 minutes or until a knife inserted into the center comes out clean.

Paleo Smoothie: Green Pumpkin Smoothie

‘Tis pumpkin season! I’m so excited about this, because pumpkin is one of my favorite things. I love eating them in pretty much everything from pies to side dishes, drinking them in delightful beverages from pumpkin spiced lattes to pumpkin beer, eating the seeds both raw and roasted, decorating my yard with them… the possibilities are endless! How can you go wrong? Pumpkins take center stage from late September until after Thanksgiving, and rightfully so. They are generally inexpensive and you can get a lot out of them – food, seeds, and decor! Plus, when you flavor it with all the right spices, you have a cinnamon-ey, comforting starch that’s better than potatoes any day (though I do often pair pumpkin with sweet potatoes, as you will see in my next post!) because it’s packed with beta carotene and vitamin A which is great for your overall health.

Pumpkin is so awesome, I’ll actually try to put it in just about anything. Including my green smoothies.

If you are a little confused by this because orange pumpkin is completely opposite of green spinach on the color wheel, you were obviously paying close attention in art class because you are correct. However, just because something isn’t green doesn’t mean you can’t put it in a green smoothie! The awesome thing about coconut milk and spinach is that neither really taste like anything, so you can add whatever flavors you want to get the smoothie you desire and still get a serving of green leafies in your smoothie.

The idea to add pumpkin to my green smoothies came to me as I was prepping this week’s meals. As often happens, I was sipping a beer as I prepped. This week, it happened to be a KBC Pumpkin Ale from Trader Joe’s – my absolute, all-time favorite pumpkin beer (which is why I’m OK with it not being Paleo in the least; it’s worth a cheat!). As I was drinking it, I thought to myself, “Wouldn’t it be great if I could get this flavor in a drink that was actually good for me?” And BAM! It hit me. Pumpkin smoothies.

This recipe is an experiment adapted from Nom Eat Nom, and I think it turned out really great! I drank all the leftovers, and I’m pretty excited to drink the rest of these bad boys this week.

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Green Pumpkin Smoothie
Makes one smoothie

Ingredients

  • 1 cup coconut milk
  • 1 banana
  • 1 cup pumpkin puree (not pumpkin pie mix, just the pumpkin)
  • about 3 cups raw spinach
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon vanilla extract
  • scant tablespoon Trader Joe’s Pumpkin Butter (you could substitute maple syrup or honey for this if you don’t have it; I would also recommend not buying it from that link because it’s only $5-ish in the store and $13 is ridiculous to pay for it – I just included the link so you would know what it is)
  • You could also add some nut butter if you wanted to have a little more protein
    If you are drinking this right away and not freezing it as part of your meal prep, add some ice

    Directions

  • Toss everything into a blender and process for about a minute. Pour into a glass, chill, and enjoy!