You know smoothies can be a fast and healthy breakfast. But, they can also be messy, require a little planning, and you want to be sure they fill you and your family up til lunch time. Here are smoothie tips to get you full and out the door fast. And, a tasty recipe for a Pumpkin Spice Smoothie and my new favorite Cocoa Cherry Smoothie.
Pumpkin Spice Smoothie
- 1 chopped apple or 1/2 cup apple butter
- 1 cup unsweetened almond milk
- 1 Tablespoon nut butter
- 1/2 cup canned pumpkin
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1 cup ice cubes
Whirl it all up!
Chocolate Cherry Smoothie
1 cup frozen cherries
1 scoop chocolate + greens protein powder (I like Vega-protein)
1 cup unsweetened vanilla almond milk
handful walnuts or almonds
Add some extra ice to make it super thick
Blend & Go!
On the Go Smoothie Tips:
Use a wide mouth glass jar
Get a straw-friendly lid
Cover with a thick sock
Make ahead & freeze
Add liquid first, enough to cover the blades
Use frozen fruit-they make it extra thick and creamy which can make you feel fuller
Sneak in a handful of greens or one carrot
Start blender on low, gradually increase speed
Fill-You-Up Smoothie Ingredients
Nut butter or handful of nuts
Full fat coconut milk
Tomatoes are coming in. Basil and mint are blooming. It’s time to put the goods from your garden to use in your kitchen. I suggested to Soph we make summer dips from all the basil and mint we have growing. She said, “That’s great. But Amy and I like junk food.” So, our minty-yogurt dip starts out healthy and then goes all Willy Wonka as Amy and Soph add yummy things.
Minty Fruit Dip
- 1 cup plain or vanilla Greek yogurt, strained
- 2 teaspoons honey
- 1/8 teaspoon vanilla
- 2 tablespoons thinly sliced fresh mint leaves
- Optional: Marshmallows, chocolate chips, coconut, graham crackers
I like my yogurt EXTRA thick for dips. Start with Greek or regular yogurt. Put a coffee filter inside a fine, mesh strainer. Set it over top of a large bowl. Dollop the yogurt inside the coffee filter. Let it sit in the fridge for at least a few hours. I like to do it overnight. The extra liquid drains into the bowl leaving you with dip-worthy thick yogurt.
2-3 ripe tomatoes
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, thinly sliced or chopped
- 1 Tbsp other chopped herbs, such as parsley and thyme
- 8-10 chopped Kalamata olives
- Salt & Pepper to taste
Toss everything into a bowl! Better if you let it sit for a bit to let the flavors meld together. Serve with tiny toasts-as Soph calls them. Or great over grilled chicken or fish. The guys from the station were adding it to their “meat and cheese” salad.