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Post-Workout Salad Smoothie

After coming home from the gym this morning, I had a huge craving for a big, thick, fruity, summery smoothie to enjoy on my patio since it’s just so beautiful out today. While I was gathering the ingredients on my counter, I had a laugh because it almost looked as if I were about to prepare a salad because of the amount of spinach I try to jam into my magic bullet when making smoothies. So I decided to take this strange salad “before shot” before I blended it all up because I thought it was quite funny. :)

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Now because I jam all that spinach in, and combine ingredients like cranberries, strawberries, and protein powder with it, my smoothies sometimes turn into an unappealing brownish sort of colour. That’s not a problem for me, as I just grab a spoon and enjoy it for the flavour and ignore the colour, but I realized when I was setting up to take pictures of it that it might be a problem when trying to sell others on trying a recipe… So after having another good laugh, I decided to prepare the second smoothie in layers, which certainly looks a lot more appealing in my opinion. ;-)

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This recipe is a perfect post-workout smoothie because it’s loaded with protein, fibre, fruits, and veggies (I promise, you won’t even taste the spinach!), but could easily be enjoyed at anytime for breakfast, a snack, or even dessert. Frozen cranberries are my new obsession in smoothies because they are extremely good for you, and they help thicken the smoothie while adding a little tartness.

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 Post Workout Salad Smoothie with Cranberries, Spinach, and Mango

Makes 2 large servings

 Ingredients

  • 1 banana
  • 1 scoop vanilla protein powder (I used VegaOne)
  • 2 tbsp flaxseeds
  • 1 cup frozen cranberries
  • 4 strawberries
  • 1 cup frozen mango
  • 4 cups spinach or field greens
  • 1 celery stalk
  • Blueberries (for garnish)
  • 3 cups water
  • 1 tbsp coconut sugar

1. In a large blender, blend together banana, 2 cups of water, spinach, celery, and mango.

2. Pour mixture into two glasses.

3. Rinse blender, and then blend together protein powder, flaxseeds, coconut sugar, strawberries, cranberries, and 1 cup of water.

4. Pour half of the new mixture to fill both glasses.

5. Garnish with a small handful of blueberries.

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New Spin on Chai Oatmeal with Pecans & Peaches

So I wish I could say I was the brilliant mastermind behind this recipe.. but sadly I’m not. I stumbled upon the original recipe from Fitness Magazine on Pinterest and fell in love with the idea of cooking oatmeal in tea. Two things I absolutely adore mixed together into gooey goodness- oh my!

I did make some super minuscule adjustments, but this recipe was pretty much perfect on its own. I used steel cut porridge oats instead of quick oats to add some extra fibre and protein, and I added a tablespoon of vanilla yogurt instead of cooking the tea in milk to add creaminess and compliment the vanilla flavours of the french vanilla chai tea I used instead of just normal chai tea. I also roasted my pecans to bring out their flavour, used fresh peaches (cause I had some super fresh ones from a local farm), and added a pinch of cinnamon, because I just love cinnamon. I highly recommend giving it a try! I certainly know I am going to be spending the next few weeks experimenting with different teas and fruit combinations :-)

French Vanilla Chai Oatmeal with Peaches and Pecans

Serves One

 Ingredients

  • 1 French Vanilla Chai teabag
  • 1 cup water
  • 1 peach, sliced
  • 8 pecans
  • pinch of cinnamon
  • 1 tbsp pure maple syrup
  • 1 tbsp vanilla yogurt
  • 1/3 cup steel cut porridge oats (or quick oats)

1. Boil water over stove and steep tea for 3-5 minutes.

2. Add oats and cook on medium/low heat for 10-12 minutes, or until tea is absorbed.

3. While the oats are cooking, roast pecans in a small pot over the stove, stirring constantly to avoid burning.

4. Pour cooked oats into a bowl, and stir in vanilla yogurt.

5. Eat a slice or two of peaches, and put the rest on top. (I found a whole peach too much for the one bowl of oatmeal ;)

6. Sprinkle with roasted pecans and cinnamon, and drizzle with maple syrup to serve and enjoy!