This great tasting green smoothie is perfect for people who have tried green smoothies in the past and were turned off by their “greeness”. It’s sweet, hides the spinach flavor amazingly well (try giving this to someone who hates the taste of spinach and I bet they won’t even notice), and is a healthy start to your morning routine.
1 banana, frozen
1 cup unsweetened vanilla almond milk
1 teaspoon almond butter
1 scoop vanilla protein powder
These directions are about as easy as it gets – toss all of the ingredients into a blender and blend until… blended. I’ve found the most important thing is to have a blender that can handle the almonds, you want them to be ground down to nothing, no tiny bits!
Other than that, start with a little raw spinach if you are unsure about the taste, and then add more and more each time you make it. You’ll be surprised with how much greens you are able to get in per smoothie without any real difference in taste.
This is a great spring inspired salad that has delicious sweet and savory flavor profile from the fruit and chicken. This recipe is a knockoff of the popular Panera Salad, for that “I want to go out to Panera” taste, without the “I just spent 14 bucks for a salad and a drink at Panera” feel…
You can adjust your protein/veg/fruit levels to your liking.
Ingredients:(for one salad)
1 chicken breast per salad (or half a chicken breast depending on hunger levels)
sweet onion chopped finely
Panera Poppyseed Salad Dressing (use sparingly, as the cals from this can add up)
1 mixed salad bag or salad green of your choice (I prefer fresh spinach)
Season chicken breast(s) with olive oil, salt and pepper. Sear in a skillet over medium high heat for 3 minutes per side and then turn heat to medium low, cover the skillet with a lid or foil, and cook for 10 minutes, or until chicken is cooked through.
Let the chicken rest for 5 minutes, and then chop into bite sized pieces.
Chop cucumbers. Chop strawberries. Chop onion. Add all of your greens to a plate, top with your chicken and fruit. Remember, a little fruit and dressing go a long way, so use it sparingly!
Selfishly count all the money you saved from eating at home instead of going out!
I always have SOME kind of green smoothie for my breakfast. The ability to get a shot of veggies and protein first thing, in an easy to drink shaker bottle, that is ready (including clean up) in less than five minutes is too hard to beat.
This green smoothie looks NOTHING like it tastes – so give it a try and trust your nose and tastebuds, not your eyes.
2 tablespoons PB2 (powdered peanut butter)
2 large fist sized clumps fresh raw spinach
5-10 baby carrots
One half of a frozen medium banana
1 scoop vanilla protein powder
A splash of water
In your blender add all of your ingredients EXCEPT the water. At first, especially if you aren’t used to green smoothies, you’ll want to go lighter on your veggies. As you get more and more comfortable with the taste, you can fill that sucker up with veg.
For your water, you’ll want to only add a little bit of water at first, then try blending to get your ratio right. I normally add about 1/2 a cup of water or more, but I’m also using A LOT of veggies, so your mileage may vary.
This recipe will work with a fresh banana, but the frozen ‘nana and extra cold water will definitely make it better.