In last week’s post, I shared with you why breakfast is so important, so this week, I want to give you a few breakfast ideas to get your morning going at top notch energy. Today, a smoothie that will fill you up and fuel you up for a productive start to the day.
This green drink may seem odd, but it is chock full of vitamins and minerals, and if you are looking for nutrient density, this is a good choice, plus, it’s pretty tasty! I have made smoothies for breakfast for several years now and they have evolved as I’ve learned more and more about nutrition and the way our bodies work. Though not as sweet as a fruit filled smoothie, cutting out the fruit keeps the smoothie from pumping up your blood sugar level and is more evenly dispersed in your blood system to keep you feeling full longer.
Measure 1/2 cup of coconut water and 1/2 cup of coconut milk, almond milk or water into a high powered blender. To this add 1/2 tbs. ground flax seed, 2 large handfuls of baby spinach or a combination of spinach and kale, with the hard center stem removed from the kale. Grate a medium to large carrot and throw this in for a little bit of sweetness. Add a 1/2 – 1 tsp of grated fresh ginger and the juice of a small to medium lemon to really punch up the flavors. Spinach needs just a bit of fat to help it unlock all its nutrients, so add 1/4 of a small avocado or 1/2 tsp of coconut oil. Toss in a peeled cucumber. I use the Persian cucumbers, as they are smallish in size. If using a regular cucumber, 1/2 is probably enough. Throw in some micro greens if available. Blend and enjoy.
If you want to boost your smoothie staying power and nutrient density, I add to my smoothies, 2 scoops of Purium L.O.V.E. This is a vegetable protein powder that is all real food ingredients, no supplements or whey of any kind. This helps boost my smoothie to the next level of staying power and nutrient density. You can check out all Purium products here. I also use Purium Joint Flex for my osteo arthritis and love how well it works, much better than other products I have tried.
Never grated fresh ginger before? Peel the hard woody covering off a piece about an inch or two long. Grate on a small holed grater.
Breakfast is a must for keeping your weight in check and your blood sugar level. Let me know if you have questions about this smoothie. I’ll share some additional recipes Thursday and in the Friday Foodie!
I love granola, but store bought varieties are full of fat and sugar. Recently, I had a real crave though, and decided to give a go at making my own. I decided to try just a small batch and the skillet seemed like the easiest way to throw this together. I pulled a few nuts and sunflower seeds from my freezer, added some oats, spices, coconut oil and honey and made a delicious toasty granola. If you want to make this in larger quantities, you might want to throw it on a cookie sheet instead and toast in the oven at 350 degrees for maybe ten to fifteen minutes, stirring at least once and checking to be sure it doesn’t get too brown. Once finished and cool, add 2 Tbs of unsweetened coconut flakes. Serve 2 Tbs on a bowl of fresh fruit or oatmeal.
Also great as a small snack. So here’s the recipe:
Winter squash of all kinds abound this time of year, but Acorn is one of my favs! It’s small, so it cooks a little faster, and half is the perfect serving size, especially when stuffed with something yummy! First things first though, start by preparing the rice and while the rice is cooking prepare and bake the squash. The rice makes enough to stuff at least four halves.
To make the rice stuffing, prepare a 12 ounce package of wild rice of your choice. I did mine with 1/2 cup of plain wild rice and 1 cup of brown basmati rice. I added 1/2 tsp of dried sage, a minced clove of garlic, and a diced shallot to the mix and prepared the rice in my rice cooker using vegetable broth instead of water. This takes 45 mins to an hour in my rice cooker, but I don’t mind the extra time as the rice is so nicely steamed and absorbs all the flavors. When the rice was finished, and the cooker went into warm mode, I added 1/2 cup of chopped cherries.
Right before stuffing the squash, stir in the chopped pecans. While the rice is cooking follow the steps below for preparing the squash.
Cut squash in half using a sturdy knife. I use my Global for all the tough jobs. Scoop the seeds and strings out and discard.
Place halves, cut side down on prepared baking sheet. I cover mine with foil and spread on a thin layer of coconut oil. This adds a nice taste to the squash, but any oil will do. Bake in 450 degree oven for about 40 mins. or until skin is easily pierced with the tip of a knife.
The coconut oil crisps up the tops just how I like them.
Stuff with rice mixture. And voila! Enjoy this incredible mix of deliciousness!