Smoothies to start your day in 2015

There is no doubt that starting your day by doing something healthy for your body, not only makes you feel good, but it leads to you making healthy choices throughout the day. One of the best ways to start your day on a healthy note is to drink your morning meal in the form of a smoothie. They are also great for an afternoon pick-me-up snack, or sometimes, as an alternative for a calorie-heavy dessert because there are so many different “recipes” to make your smoothies that meet your dietary needs. If you are someone that normally buys your food instead of making it, there are smoothie places all over the place, but make sure that they aren’t adding calorie heavy ingredients to your smoothies (like ice cream!), and you may want to invest in a blender and make your own so you know what is going into them and you can experiment with your recipes, and save yourself some money along the way. You can cater your smoothies to your dietary needs: high protein, Omega-3 supportive, heavy on fruits, a green veggie power pack, or whatever else you might want to add in. Here are some options for smoothies for specific dietary needs, but feel free to mix and match, to make it the consistency you want (adding ice might make it colder and thinner versus adding fat free yogurt can help to thicken it up), and taste the way you want (adding agave can add a low glycemic index bit of sweetness). Also, remember that if you live in an area where fresh fruits and veggies aren’t readily available all year round, as I do, the best option is to buy fresh frozen fruits and veggies as they are usually flash frozen and still full of vitamins and nutrients that canned or less than optimal fruits and veggies won’t have.

 

The top 10 trends to optimize your smoothies:

  1. A focus on nutrition, instead of calories (i.e. higher calorie smoothies with avocados, nut butter, yogurt are OK as long as we are using them as a meal replacement)
  2. Packing smoothies with various veggies (think: spinach and kale)
  3. Chia seeds should be an for protein
  4. Oatmeal addition for fiber, flavor, and antioxidants
  5. Nut butters as protein boosters
  6. Maximizing antioxidant ingestion through a mix of veggies and fruits
  7. Keeping a mix of fiber, fat (the good kind!), and protein in each smoothie
  8. Flaxseed should be a staple addition for fiber, antioxidants, and Omega-3 additions.
  9. A little agave or honey can sweeten your smoothie with health benefits and they will be easy on your waistline
  10. Don’t be afraid to be creative to meet your taste AND nutrition needs!!

A few of my favorite smoothies are below, to give you some to try, and you can always get fancy and make additions.

For a Protein Boost:

Nut Butter, Oat, and Banana:

1 ½ cup Milk

¼ cup peanut butter (or almond, cashew- whichever you choose)

1 banana

2 teaspoons rolled oats

*1 teaspoon honey (optional for added sweetness)

*1 teaspoon chia seeds (for added protein)

Add all ingredients to a blender, add water or milk to change the consistency, and you have a power packed protein punch!

Citrus and Blackberry Protein Smoothie:

1 cup blackberries

1 banana

1 orange (peeled)

¾ cup Greek yogurt (I use 0% Fage because I think it has the nest consistency)

Put all of the ingredients in a blender, and you can add some orange juice or more yogurt to change the consistency to your liking. This is a great morning smoothie and a way to get protein without a nut source if you have allergies or just don’t wanted the added fats!

Get Your Daily Fruit Fix:

**To add a bit of extra Vitamin C and some protein, a good base is 200ml of Orange Juice and milk (whichever type of milk you prefer- soy, cow, almond, etc.) and then start to add your fruits and fiber on top of it!

Mango Berry Mix:

Create the base (from above)

Add mango pieces (1/4 mango)

4 strawberries

1/4 cup blueberries

2 teaspoons ground flaxseed

4 teaspoons oatmeal

Blend until smooth and drink up the fruity and fiber filled blend!!smoothie 2015

Antioxidant Mix:

¼ cup pitted sweet cherries (frozen are easiest)

¼ cup strawberries

¼ cup raspberries

¼ cup blueberries

1 cup pomegranate juice

Blend them all together, and you can add water or more pomegranate juice to adjust the thickness, to get an antioxidant packed start to your day…or to make the most of your afternoon snack as a yummy pick-me-up!

Add Veggies to Your Daily Routine:

Green Power:

1 granny smith apple cored and sliced (leave the peel on)

1 ½ cup green grapes (you can go with red, but it makes the color a little funky)

½ cup apple juice

1 cup baby spinach or baby kale (packed tightly)

½ cucumber

Throw all ingredients into a blender, adding more apple juice for a thinner consistency, and drink your veggies down.

Carrot Cucumber Smoothie:

1 cup carrots (I use baby carrots….but if you don’t have a Vitamix or a Ninja, you may want to opt to use carrot juice to save your blender from over working it’s blades and motor!)

1 cucumber

1 cup apple juice

Mix them all up until smooth, adjusting the consistency with apple juice, water, or carrot juice and get your days servings of veggies all in one delicious drink!

Added tip: Think about adding some flax seed or chia seeds to any recipe to add Omega-3’s for heart health, and you can also think about adding a scoop of protein powder (think: whey) to any of the smoothies to add protein, especially if you have had a hard workout to help and support muscle re-growth.

From start to finish, making a smoothie, to cleaning up your blender, is about a 15-minute process that can add loads of nutrition to your diet, in a simple and delicious way. Whether you are trying to stick to a healthier diet, looking to lose weight, or support a healthy pregnancy, smoothies are the best way to add a power boost of nutrition that is filling and satisfying. Start adding a smoothie into your daily routine, and omit a high calorie snack or meal (like breakfast), and start to feel the healthy difference!

Yours in Good Health

B

Why Baking from “Scratch” is Key this Holiday Season

I know that it seems like our weekends are filled with holiday parties with friends, family, or at work.  On top of that there is shopping to do, possible holiday travel to plan, and the list goes on and on.  But, inevitably, there will be some cooking or baking that you need to do either as a guest or a host, and I know with limited time it seems like purchasing pre-made or ready to be made (i.e. pre-made mixes) are the winners choice, but are they really?

Just some food for thought (pun totally intended):

Let’s use a box of yellow cake mix as an example, if you were to purchase a $3.45 box of cake mix (that makes one serving and you still need to purchase eggs and oil to make the cake mix into a cake) you get ingredients of: wheat starch, salt, dextrose, Polyglycerols Esters of Fatty Acids, partially hydrogenated soybean oils, maltodextrin, cellulose, artificial flavors, xanthan gum…..and the list goes on.

Standard cake mix

Standard cake mix

If we were to purchase our own flour ($2.46), baking powder ($1.89), and sugar ($2.35) our dry goods would cost a total of:  $6.70.  The ingredients you get for flour: enriched unbleached flour, baking soda: sodium bicarbonate and corn starch, sugar: pure sugar cane.

The winner for price?  It seems worth it to buy everything separately….a little more up front, but you can make more cakes (or whatever you choose to do with those extra dry goods). If we used all our dry product, we have at least 4 cakes worth of dry goods, so its about $1.68/cake. But the real winning point for me? The ingredients! When you bake at home, you know what you are putting into your cake, it may not be the fluffiest or most delicious cake anyone has ever had (on the other hand, it totally might be!) but you know that you made it yourself, which people tend to really appreciate, and you know that the ingredients you used were clean and with as few fillers as possible.

cake from scratch

cake from scratch- all organic!

The winner for time?  Per the directions on a yellow cake mix box, it will take 3 minutes of prep time and 28 minutes (approx) of baking time. For a classic yellow cake from scratch, it will take you 15 minutes of prep time and 25 minutes to bake. It’s basically a wash!

Think about it: we all are trying to be healthier, economically savvy, and all in the limited amount of time we have to spare, so why not make something from scratch that you can feel good about eating yourself, feeding your children, and others because you know what went into it. Plus, it takes no more time than baking from a box. I will tell you, I would rather feast on an ugly looking cake made with clean products rather than one filled with preservatives and other man-made things ANY day!

Yours in Good Health

B

By popular demand: Fresh Pumpkin Cookies

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After making these pumpkin cookies for a friend that really digs pumpkin, and wanting to make a healthier version of pumpkin chocolate chip cookies, I think I have pretty much perfected the recipe.  I do use coconut palm sugar as a sweetener, and chocolate chips, but I buy the least processed I can find! Since so many have requested the recipe, here it is for all to enjoy:

Nurse Bridgid’s pumpkin chocolate chip cookies!

2 cups freshly roasted pumpkin

1 cup coconut palm sugar ( I use coconut palm sugar but I’ve also made these with raw sugar and decreased to 3/4 cup)

1/2 cup vegetable oil (I use pumpkin, flaxseed, chia, or grape seed oil instead of traditional vegetable oil)

1 egg

2 cups flour (I make my own oat flour as a base, but I have made them with white flour and wheat flour too)

2 teaspoons baking powder

4 teaspoons ground cinnamon

4 teaspoons allspice

4 teaspoons ground ginger

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract (pure vanilla)

2 cups chocolate chips

1. Combine pumpkin, sugar, vegetable oil, and egg with a mixer.

2. In a separate bowl, stir together flour, baking powder, ground cinnamon/allspice/ginger, and salt. Dissolve the baking soda with the milk and stir in.

3. Add flour mixture to pumpkin mixture and mix well.

4. Add vanilla and chocolate chips (you could probably add nuts too!)

5. Drop by spoonful on a parchment paper covered cookie sheet and bake at 350 degrees F for approximately 12 minutes or until lightly brown.

*They don’t really firm up like “regular” cookies due to their pumpkin base and because they are made with pumpkin, I refrigerate them instead of leaving them out and just reheat for a few minutes before serving….unless they are fresh out of the oven!

Give them a try and let me know what you think, and enjoy those fresh fall pumpkins!

Yours in Good Health

B