Every once in a while, I like to change-up our breakfast smoothie and on April 1st my husband and I decided to drink two smoothies a day. We have one in the morning and then one either between breakfast and lunch or between lunch and dinner. We can already feel the difference in our energy levels.
Per request: Below are the smoothie recipes.
The Green Apple (Breakfast)
One handful of celery
Two handfuls of spinach (you can use frozen)
16 ounces of distilled water
Blend thoroughly. We make ours at least the night before so they are cold.
“People who ate lots of white-fleshed fruits and vegetables-mostly apples, pears, bananas, and cauliflower-had a 52 percent lower risk of stroke over a 10 year period than those who ate the least of those foods. Achieving that difference only took eating an apple a day.” -Dutch researchers/Stroke: Journal of the American Heart Association
The Orange Bowl (In between meals)
One handful of baby carrots (I use de-thawed frozen)
One handful of Romaine lettuce
One peeled orange
12 ounces distilled water
Blend thoroughly. Again, we make them the night before so they are cold.
Why did the orange stop rolling down the hill?
It ran out of juice.
Super easy bars! Use your imagination and try different dried fruit and nuts.
1 ½ cups dried apricots
½ cup raw almonds, toasted
2 Tbsp unsweetened shredded coconut, toasted
*I forgot to toast the almonds and coconut and they turned out fine but toasting them gives it a little extra flavor.
½ to 1 ounce dark chocolate, melted
Pulse apricots, almonds, 1 Tbsp coconut, and a pinch of salt in food processor until finely ground.
Line a 9-by-5 inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
*I’m not a big fan of coconut, so I just used a little more chocolate. :)
Transfer to the refrigerator and leave until firm, about 15 minutes.
*I preferred them in the freezer for 15 minutes.
Slice into six bars. Store in an airtight container for up to 5 days.
Whether fresh or dried, apricots are known to supply your diet with Vitamin C, Vitamin A beta-carotene, iron, and potassium among others.
Recently I’ve had quite a few people ask me about the smoothie my husband and I drink every morning, so I thought I’d re-post the recipe. It’s changed just a little bit from when I started making it last summer. We both drink 40 ounces for breakfast everyday.
2 handfuls of spinach (Try frozen)
1 handful of celery
1 handful of carrots (I use thawed out frozen baby carrots)
12-16 ounces of distilled or purified water
3 tablespoons of ground flaxseed (optional)
6 ice cubes-optional (We like to drink ours cold)
If you use a high-powered blender, you can just cut up the apple and pear and throw it in the blender with the skin on.
*We’ve found that adding a half a handful of red cabbage on occasion really helps to “clean you out” if you know what I mean.
You will feel much more energized drinking this smoothie for breakfast than you would if you had consumed a typical breakfast. BECAUSE it’s blended, you don’t have to use your energy digesting what you would normally eat in the morning. AND just think of all the fruits and veggies you consume right off the bat! It’s a win-win situation. :)
Recipe inspired by: Kimberly Snyder