Carrot Cake Green Smoothie

Posted on by stilllearning2b

carrot cake

Carrot Cake Smoothie

This one is practically a salad hidden inside of dessert.

Gluten free if gluten free oats are used

Vegan if vegan protein powder and non-dairy milk are used

 

½ banana

ice

1 cup baby carrots

¼ cup oats

¼ cup raw cashews

1 tsp. vanilla extract

1 scoop vanilla protein powder

4 drops liquid stevia

2 tbsp. nonfat plain Greek yogurt or reduced fat cream cheese (optional, only if non-vegan)

1-2 tsp. pumpkin pie spice

greens

milk

Get this and 29 other dessert flavored green smoothie recipes for only $.99!

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Have Your Cake and Spinach Too: Dessert Flavored Green Smoothies for Health & Weight Loss

Posted on by stilllearning2b

have your cake coverOnly $.99 on Kindle!

Green smoothies are gaining in popularity as people realize that they are a great way to increase your consumption of leafy greens in a easy and great-tasting smoothie.

You may be amazed to discover that spinach can be make to taste like a mint chocolate chip shake or that kale can be blended into an apple crisp smoothie! Green smoothies are a great, easy way to eat (okay, actually drink) your veggies while enjoying great flavor and the convenience of a shake.

Leafy greens are low in calories yet high in vitamins, fiber and minerals. Their high water content means that it is difficult to eat them whole and raw in large quantities but this same characteristic makes them very blendable. It is quite easy to make almost half a pound of greens disappear into your smoothie!

In addition to the greens, these smoothies are chock full of other healthy ingredients: fruits, nuts, seeds, spices and even dark chocolate. These filling foods mean that these smoothies make a great snack or even a meal and can be a great component of a weight loss plan.

Many of these recipes are kid-friendly and can be a great way to encourage a greater intake of fruits and vegetables.

One of my favorite benefits of green smoothies is that they are easy. The greens don’t require any special prep. The oven is never turned on. All I have to do is throw a bunch of ingredients in the blender and let the machine do its job. It doesn’t get any easier!

This collection of recipes is sure to please your palate and your health!

On the Menu – Carrot Cake Oatmeal & a Green Themed Lunch

Posted on by stilllearning2b

Inspired by the recent study that supports dessert for breakfast for weight management, I decided to make carrot cake oatmeal for breakfast this week.  I released the search engine elves on the task and discovered this recipe, which fit what I was looking for.  I tweaked it slightly, adding 3 scoops of vanilla whey protein and 3 tbsp of reduced fat cream cheese.  I topped the final result with walnuts.  It would also be awesome with brown sugar, raisins, dates, or coconut.  It’s the best of both worlds: dessert and a healthy breakfast!

 

 

 

For lunch, I opted for a green and black theme.  The main dish is Black Bean, Zucchini, & Olive Tacos from Appetite For Reduction.  I love the unexpected kick this gets from the kalmata olives and salsa verde.  I serve it with nonfat Greek yogurt for extra protein and raw spinach, because I believe one can never have enough greens.  

 

 

 

 

 

 

 

My lunches are usually veggies with a side of veggies.  For the side, I decided to make one of my favorites: roasted cruciferous veggies.  This recipe is best done in the cooler months due to the heat of the oven and the availability of the produce.  Since we are in the last few cool weeks of the year, I just had to make this dish.

I combined the following in a large bowl:

1 lb brussels sprouts, halved

1 head cauliflower, chopped

1/2 onion, sliced

3 cloves garlic, minced

3 tbsp raw pepitas (pumpkin seeds)

salt and pepper

1 tbsp olive oil

I mixed the ingredients and then baked on a cookie sheet at 400 degrees for around 40 minutes, mixing occasionally.  I then topped the veggies with 3 tbsp of shredded parmesan and put back in the oven for an additional 3 minutes.  I love the sweet, garlicy goodness of this so much that I end up snacking on it while I pack it into containers for my lunch!

Finally, I am in the mood for some dessert this week.  Yes, I know.  Carrot cake oatmeal and dessert?  Yup.

I made this chocolate chia pudding to complement the strawberries I found on sale.  I did not add any sweetener, as I prefer to jsut let the sweetness of the fruit stand alone.  A perfect way to end the meal and a way to make me actually look forward to Monday!