Lean, Mean, and Green

One of the best ways to get a few servings of fruits and vegetables in one sitting is by making a smoothie. When I started experimenting with adding spinach and other greens to smoothies, I was a little nervous. A green smoothie? How will I get past the color to actually drink it? Won't it taste like....dirt?

Well, I've actually found the opposite! With the right amount of leafy greens, you can have a beautiful, sweet smoothie that gives you energy and tons of nutrients, without tasting like feet. And, this one is perfectly refreshing for hot summer days!

Lean, Mean and Green Smoothie

8 ounces coconut water

2 C greens (kale, spinach, collard or turnip greens, or a blend of them all)

1 banana

1/2 C fresh pineapple

1 scoop favorite protein powder (I use Sun Warrior Plant-Based protein:  http://www.sunwarrior.com/product-info/warrior-blend/)

Handful of ice cubes

Blend all in a blender or food processor until smooth. Enjoy right away.

Granola Bar Muffins

I love experimenting with homemade granola bars! This is one of my favorite foods to try new things with. Granola bars are so versatile and easy to customize to suit your favorite flavors. And, they are the perfect portable snack for on-the-go nutrition. The recipe below has become a staple of mine. I've been making these in a muffin tin to have perfect portion control. And, this particular recipe produces a treat that stays together and resists crumbling!

Muffin Granola Bars

2 C gluten free oats

1 C gluten free oats

1/4 C almonds, chopped

1/4 C flax meal (ground flax seeds)

1 t cinnamon

1/2 C shredded, unsweetened coconut

1/3 C maple syrup

1 T coconut oil

1/4 C honey

1/4 C milk

1 t vanilla extract

1/4 C egg whites

1/4 raisins

Preheat oven to 350 degrees. Lightly spray a muffin tin with olive or coconut oil. 

Blend 2 cups oats in a blender or food processor until ground to flour consistency. Pour into mixing bowl with 1 cup oats (unground). Add flax meal. Put almonds in blender or food processor and use chop feature until you have small pieces. Add this to oats, oat flour and flax meal. Add cinnamon and coconut. Combine syrup, oil, honey in small saucepan and melt on stove until runny (this can also be done in microwave). Add runny mixture to dry ingredients. Add milk and egg whites. Stir all to combine. Add raisins and mix well. Fill muffin tin with mixture; it should fill 12. Bake for 15 minutes. Remove from oven, let cool completely, and store in an airtight container in the fridge. These can also be frozen to last longer. 

Paleo Fudge

One of the best ways to enjoy chocolate is in the form of fudge! Unfortunately, these adorable, melt-in-your-mouth squares can pack up to 400 calories and over 20 grams of fat in one little square! That's way too much for my calorie budget. Time to experiment...

Many of you may have heard about the Paleo, or "Caveman" Diet. In short, it is eating in a way that mimics the way our caveman ancestors ate. This diet includes things like meat, seafood, vegetables and nuts. It excludes dairy, sugar, and processed foods. While I choose not to prescribe to any diets out there, I have had some fun experimenting with Paleo recipes that offer healthy versions of unhealthy favorites. This fudge recipe is great because it's easy, super rich and satisfying, and won't cause spikes in your blood sugar. Best of all? One square is only 98 calories!

Paleo Fudge
1/2 C unsweetened coconut
1/3 C coconut oil
3/4 C peanut butter
1/4 C honey
1/2 C unsweetened cocoa powder

Directions:  Mix coconut and cocoa powder together in a bowl. Stir coconut oil, peanut butter and honey over low heat until melted; add this mixture to the dry ingredients and mix together. Pour into an 8x8 inch square baking dish lined with parchment paper. Refrigerate for 3-4 hours. Remove and cut into 25 squares. Keep refrigerated in an airtight container.