High Performance Blueberry Smoothie

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I like to break my fasts with a meal loaded with healthy fats. One of my go to smoothies is this High Performance Blueberry Smoothie. It’s creamy and delicious, and has lots of protein and healthy fats to keep my body and brain fueled for hours, and my hormones balanced. Hello high performance ⚡️!

  • 1 cup frozen blueberries
  • 1/4 cup coconut yogurt or kefir (no sugar added)
  • 1 cup dairy free milk
  • Handful of leafy greens
  • 1/4-1/2 avocado
  • 1 scoop vanilla protein powder (I use Vega Sport)
  • 1 tbs chia seeds
  • 1 tbs ground flax seeds
  • 1 tbs almond butter
  • Dash of cinnamon

Blend and top with blueberries and Lily’s sugar-free chocolate chips 😋

Enjoy!

Health Coach Jenna

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Strawberry Banana Protein Shake

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Hey all! It’s that time of year again. No, no not Shark Week..But something even better- Berry Season!!

Strawberries are my favorite, but they are one of the fruits I ONLY buy organic, as 98% of strawberries have pesticide residues. Did you know that California growers apply 300 pounds of pesticides to each acre of conventional strawberries? Yuck!

I encourage you to find check out this year’s clean fifteen list to find out which produce you can save the extra bucks on and buy conventional. But sadly, strawberries is not on there.

In celebration of berry season, I’m featuring this berrylicious smoothie recipe created by my friend (and smoothie goddess) Andi Smith from Andi Smith Wellness.

I hope you enjoy!

 

Guest Recipe By Andi Smith:

Smoothies are a great way to incorporate your fruits and vegetables each day and to get a little creative in the kitchen!

strawberriesI had a few cups of strawberries left from the farmers market and I decided to whip up a new smoothie creation for your drinking pleasure. Strawberries are actually a really fragile fruit that can perish easily, so be sure to eat them up within a day or two of purchase. They pack quite a bit of health benefits into each red delicious heart shaped berry. Strawberries may help regulate blood sugar in some people, they have anti-inflammatory properties, and are full of vitamin C. So eat these red berries to your hearts content this season and don’t be afraid to get creative in the kitchen. The most important ingredient is to have fun!

Recipe: 

  • 1-2 cups strawberries (even the green tops, they’re edible!)
  • 1 banana
  • 1 teaspoon cinnamon
  • 1 scoop protein powder (optional)
  • 1 -2 tablespoons hemp seeds
  • 1 tablespoon almond butter
  • 1/2 tablespoon bee pollen (great for vitamin B aka energy!)
  • 2 teaspoons flax seed oil
  • 3 cups almond milk
  • handful of ice (optional)

Directions: Blend all ingredients together and enjoy!

Reference:

Health Benefits of Strawberries

About Andi Smith

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Andi Smith is a certified recreational therapist, wellness coach, certified culinary nutrition expert, and food photographer. She loves spending time in the kitchen creating new recipes, helping people meet their health goals, and spending time outdoors with her dog, Lucy. She educates people on how to implement realistic habits into their daily lives to increase their energy and overall health. Follow her onTwitter or check out her website at AndiSmithWellness.com.

Quinoa Fritters With Garlic Aioli (Gluten- Free!)

Some of the requests I get from clients are for quick, easy, and healthy Quinoa Frittersvegetarian recipes. Well folks, this recipe for quinoa fritters by Vanessa Vickory is one of my top go-to recipes!

Not only are these bad boys delicious, but they are SUPER easy to make. Since the fritters can be made with left over quinoa,  I plan a meal the night before using the amazing ancient grain, and then use the leftovers the next night (food waste is not cool!)

If I’m short on time I skip making the garlic aioli sauce and opt for a store-bought, spicy grain mustard. When choosing your mustard, make sure to avoid brands with added sugar.

Quinoa Fritters With Garlic Aioli:

Serves 2 — 3

Ingredients for quinoa fritters

  • 2-4 Tbsp. coconut oil
  • 1 cup of cooked quinoa
  • 3 medium eggs (replace with mashed potato for vegan)
  • 1 medium carrot, grated
  • 1 small onion, finely chopped
  • 1 Tbsp. chives, chopped
  • 1 Tbsp. coriander, chopped
  • 1/4 cup of almond meal
  • Salt and pepper, to taste

Ingredients for garlic aioli

  • 1/2 cups blanched almonds or cashews, soaked for a minimum 4 hours
  • 1-2 cloves garlic, minced
  • 1 Tbsp. organic Dijon mustard
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1/4 — 1/2 cup water, as needed
  • 1/4 tsp. sea salt

Directions

Mix all the fritter ingredients in a bowl.

Add 2 Tbsp of coconut oil to a medium fry pan on moderate heat.

Using a soup spoon, scoop out the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don’t touch.

Cook for a few minutes on each side, until lightly golden and drain on paper towels.

Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.

To make the dipping sauce, place all the ingredients (except the water) in a high speed blend and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.

Serve and enjoy!

Recipe originally posted on MindBodyGreen.

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