My wonderful mother introduced my sister and me to smoothies when we were both competitive swimmers when we were young. It was a fast and easy way to get us a healthy breakfast after our morning practices before school. Now as a not-so-young adult I still make smoothies almost every day, just with some different ingredients. I fill my smoothies up with good for you ingredients like honey, flax and chia sdeeds. They are amazing for your health and taste delicious too. My mom has always been a big believer in flax so introducing her to chia seeds shouldn’t be so hard. I hope she tries it out in one of her smoothies soon! These smoothies make a great breakfast or snack. I use a cheap personal sizes blender from Superstore and it comes with lids for the cups. Perfect for throwing a smoothie in my work bag for a healthy snack during my shift. You can swap out or leave out any of these ingredients if your prefer. You can find chia seeds and flax seeds at most grocery stores and definitely at a natural foods store. Berry & Banana Smoothie 1/2 large banana 1/2 cup frozen cherries (or any berry) 1/2 cup plain greek yogurt 1/2 cup unsweetened almond milk 1 tablespoon milled flax seed Throw everything into a blender and blend away until smooth. I can hear my mama saying, “drink it…it’s good for ya!” Recently I have been experimenting with my smoothie to give it a bit more of a perk. I removed the banana and half of the almond milk and subbed it with 3 oz of espresso. OH-MY-GOSH…needless to say I am now out of espresso. I want to try green smoothies soon, just need to gather the courage to try it out! What are some of your go-to smoothie recipes? Thanks for stopping by! xo
A good friend of ours recently suffered from an injury from hockey. A broken jaw and cheekbone. Evan likes to say that this is the manliest way to get an injury and it should be worn as a badge of honor. We went to visit him and I wanted to make some get well soon food to bring. Considering the location of the injury, solid food were obviously a no go so I decided to make soup and a smoothie.
This soup recipe I came up with quite a few years ago when I was still living at home with my parents. It’s a great way to use up those veggies that you intended to eat but are nearing their best before date. It’s a relatively quick soup recipe, only taking about an hour to make. Blending it allows you to hide lots of different vegetables for picky eaters too so it’s great for kids.
Roasted Vegetable and Coconut Soup
2 white onions, 1 quartered for roasting and one diced for the stock
1 red bell pepper, large chop
1 green bell pepper, large chop
1 zucchini, large chop
2 tomatoes, quartered
1/2 head of garlic, minced
2 stalks celery, diced
3 carrots, diced
1 carton low sodium chicken broth
1 can coconut milk
1 tablespoon Sriracha sauce
about 2 tablespoons olive oil
Salt and pepper
2 pay leaves
1 tablespoon dried basil
1 tablespoon oregano
1/2 tablespoon pineapple sage
Heat your oven to 400 degrees F. On 2 cookie sheets lined with tin foil arrange the bell peppers, zucchini, tomato and the quartered onion. Drizzle with extra virgin olive oil, salt and pepper. Roast for about 25-30 minutes or until the veggies have browned and are cooked through.
While the veggies are roasting, heat about a tablespoon of olive oil on medium in a large pot (I obviously used my Dutch oven). Cook the diced onion, celery and carrots until the onions are translucent. Add your seasonings at this point. I listed above what I used but you can use any kind you want. Add the chicken broth and scrape up any brown bits from the bottom of the pot. Reduce the heat down to medium low until the veggies are done. Add the vegetables and puree using a hand blender. Make sure to remove the 2 bay leaves before blending! I have definitely forgotten this step in the past and it’s a big pain to try and find blended chunks of bay leaf. When the soup is smooth add the coconut milk and Sririacha and check for seasonings. I always add a pinch of what ever herbs I used in the beginning of the soup at the end, about 15 minutes before I’m going to serve it. Once the soup has been brought back up to a simmer it’s ready to serve.
Blueberry & Banana Smoothie
1/2 cup blueberries
1 individual sized container of yogurt
1/2 cup orange juice
1/2 tablespoon honey
Blend all ingredients until smooth and serve!
I hope our friend enjoyed the soup, he really seemed to enjoy the smoothie. Tons of veggies and fruit that are full of good healing nutrients to speed along the healing process.