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 recently returned from France where I had lots of great food. One of my favorite salads in France is Salade au Chèvre Chaud. This is a salad with goat cheese either wrapped in phyllo and baked, breaded and baked, or toast points with goat cheese broiled. The last one I had was in a bistro on a Sunday afternoon in Paris. And it was over the top with smoked duck, lots of toasty goat cheese and a salad that included haricots verts. This is what it looked like.
You can just make out the haricots verts there at the bottom. If you can’t tell yet, they are a French green bean and I have always loved them, but had never had them in a salad. They were a delicious addition. After all the rich food in France and then coming home to Thanksgiving, I have been craving vegetable rich dishes so came up with my own version of a salad that incorporates Haricots Verts. I have had this numerous times this week already. I hope you enjoy as much as I do!
Bring a pot of water to a boil. Add a bag of these bad boys and 1/2 tsp of salt. Boil about four minutes or until bright green. Don’t over cook them. Remove to a ice water bath or run continuous cold water over them to cool. Then place in refrigerator until completely chilled. I did mine first thing in the morning and then left in the refrigerator till I made my salad that evening.
Pile some mixed baby salad greens in a bowl.
Throw on a pile of organic pea shoots. Sprouts of any kind would also work.
Top with a large handful of Haricots Verts.
Pick some tomatoes off your wintered cherry tomato plant and slice in half. (What? You don’t winter your tomato plants? I learned about this last year and have done it successfully two years in a row now. Just uproot your cherry tomato plant [you can do this with others if you have the room] and put the root ball in a plastic bag. Allow plant to hang down and pick as they ripen. I have had mine inside since third week in October before the first freeze and I’m still picking.)
This is what mine looked like with the tomatoes and my homemade salad dressing. If you are vegan, add some walnuts and dressing and your ready to go. If not…
add a little crumbled chèvre (or feta) as well. I think this would also be good with shredded carrots, which I think I will try today. Use your favorite dressing or try this one I came up with for my salad.