Hmm... I used to throw in frozen mangos, fresh pineapples, and frozen peaches, ice, add pineapple juice & blend that. I recently started to use Greek yogurt & fresh fruit. My go to juice is fresh pineapple juice tho. I don't like that canned shyt.
Essential Produce/Healthy Eating Thread
- Thread starter Elle Driver
- Start date
OMG I love ground turkey!! I make turkey meatballs and can eat that as a snack, I also found some that's a breakfast sausage. my dog also loves it. He be looking at me like
when I make itwhat ratio of fruit to veg so you add? My nutritionist said too much fruit & juice adds too much sugar which obviously isn't good.
Tenchi Ryu
Ashtray B!tch
I actually reversed this...went from fresh fruit and juice to frozen fruit and apple juice.
Them bananas spoil too damn quick.
depending on what fuits I'm using I try to throw in the same amount. 3 fruits, maybe like a 1/2 cup... Juice would be 1/4 cup sometimes I'm generous with it. I also would throw in sherbet to give it a kick; Imma have to try that way again.
Tenchi Ryu
Ashtray B!tch
Lol, I've come up with a number of ways to sweeten my smoothies without resorting to direct sugar. But sometimes I'll cheat & add the syrup from Maraschino cherries.
Put me on this sorcery you doing with the smoothie.
I think the smoothie was fresh strawberries, a fresh banana, frozen berries (raspberry, & black) apple juice, & the candied cherry syrup. I added a scoop of softened rainbow sherbet & ice and blended.
It's not as 'healthy' as the others cause of sugar coming from the candied cherry syrup &'prolly the sherbet but it's something different.
Tenchi Ryu
Ashtray B!tch
Still a shyt load better than that damn soda.
I'm niot much of a cereal eater but today I had a bowl of Rasin Brand Crunch I added crasins & posachios and sprinkler cinnamon (appetite suppressor) and it was rather yummy. I wonder how long this will hold me over?
SUPER GREEN SMOOTHIE BOWL
PRINT FRIENDLY VERSION
Prep time
10 mins
Total time
10 mins
Simple SUPER green smoothie bowls packed with tons of greens and customizable toppings! The healthiest and easiest way to turn a smoothie into a meal.
Author: Minimalist Baker
Recipe type: Smoothie, Beverage
Cuisine: Vegan, Gluten Free
Serves: 2
Ingredients
SMOOTHIE
- 1/4 ripe avocado
- 2 medium ripe bananas, previously sliced and frozen
- 1 cup fresh or frozen mixed berries (organic when possible) - use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie
- 2 large handfuls spinach (organic when possible)
- 1 small handful kale (organic when possible), large stems removed
- 1 1/2 - 2 cups unsweetened non-dairy milk (will depend on if your berries are frozen)
- 1 Tbsp flax seed meal
- Optional: 2 Tbsp salted creamy almond or peanut butter
- Roasted unsalted sunflower seeds
- Granola
- Raw or roasted nuts (almonds, pecans, walnuts, etc.)
- Shredded unsweetened coconut
- Fresh berries
- Hemp seeds
Instructions
- Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
- Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
- For the green smoothie I used strawberries, which let the green color come through more. For the purple bowl I used darker berries (raspberries, blackberries, blueberries).
- For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
- Divide between 2 serving bowls and top with desired toppings!
- Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.
Notes
*Nutrition information is a rough estimate for 1 of two smoothie bowls without toppings.
*Adapted from my Favorite Green Smoothie.
Nutrition Information
Serving size: 1 bowl (1/2 of recipe) Calories: 310Fat: 15.6g Saturated fat: 1.9gCarbohydrates: 41.5g Sugar: 19g Sodium: 171mgFiber: 9.5g Protein: 7.9g
I just started getting into smoothie bowls. This would make an awesome breakfast.
+rep. This looks and sounds good.SUPER GREEN SMOOTHIE BOWL
PRINT FRIENDLY VERSION
Prep time
10 mins
Total time
10 mins
Simple SUPER green smoothie bowls packed with tons of greens and customizable toppings! The healthiest and easiest way to turn a smoothie into a meal.
Author: Minimalist Baker
Recipe type: Smoothie, Beverage
Cuisine: Vegan, Gluten Free
Serves: 2
Ingredients
SMOOTHIE
TOPPINGS
- 1/4 ripe avocado
- 2 medium ripe bananas, previously sliced and frozen
- 1 cup fresh or frozen mixed berries (organic when possible) - use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie
- 2 large handfuls spinach (organic when possible)
- 1 small handful kale (organic when possible), large stems removed
- 1 1/2 - 2 cups unsweetened non-dairy milk (will depend on if your berries are frozen)
- 1 Tbsp flax seed meal
- Optional: 2 Tbsp salted creamy almond or peanut butter
- Roasted unsalted sunflower seeds
- Granola
- Raw or roasted nuts (almonds, pecans, walnuts, etc.)
- Shredded unsweetened coconut
- Fresh berries
- Hemp seeds
Instructions
- Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
- Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
- For the green smoothie I used strawberries, which let the green color come through more. For the purple bowl I used darker berries (raspberries, blackberries, blueberries).
- For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
- Divide between 2 serving bowls and top with desired toppings!
- Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.
Notes
*Nutrition information is a rough estimate for 1 of two smoothie bowls without toppings.
*Adapted from my Favorite Green Smoothie.
Nutrition Information
Serving size: 1 bowl (1/2 of recipe) Calories: 310Fat: 15.6g Saturated fat: 1.9gCarbohydrates: 41.5g Sugar: 19g Sodium: 171mgFiber: 9.5g Protein: 7.9g
I just started getting into smoothie bowls. This would make an awesome breakfast.
Matcha Green Tea is the truth.
I make this matcha latte every morning
with half almond milk and half water with protein powder and it's so much better than coffe plus way healthier since matcha has so many antioxidants and benefits. I just bought so maca powder to add to it, tried it this morning and I haven't been hungry since I've had it. I don't know if that's the reason but this made me happy
Here are the benefits of matcha
Health Benefits of Matcha Tea | Organic Facts
I make this matcha latte every morning
with half almond milk and half water with protein powder and it's so much better than coffe plus way healthier since matcha has so many antioxidants and benefits. I just bought so maca powder to add to it, tried it this morning and I haven't been hungry since I've had it. I don't know if that's the reason but this made me happy
Here are the benefits of matcha
Health Benefits of Matcha Tea | Organic Facts
LeeDoubleLee
Pro
how did you guys break your sugar addiction? i did so a few years ago and lost a lunch of weight and fell of the wagon and now its harder for me to get back on track. i literally get sick if i don't have some type of junk food. i tried toughing it out but its hard when you have to work and do other stuff. i do make sure i eat fruits, veggies and drink water so no problem there. just the sugar addiction is an issue
mahoganyslim90
Rookie
Anyone know any good Quinoa recipes?
Funny you mention Quinoa I was just looking new recipes on Pinterest and came accross these awesome looking vegan bowls.
http://wellandfull.com/wp-content/uploads/2016/02/WellandFull-5-22.jpg
the vegan buddha bowl
February 28, 2016 By Sarah 103 Comments
Save Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce!
Serves: 2
ingredients
Quinoa
- 1 Cup Quinoa, rinsed
- 2 Cups Water
- 1½ Cups Cooked Chickpeas
- Drizzle Olive Oil (or other neutral oil)
- ½ Tsp Salt
- ½ Tsp Smoked Paprika
- 1 Tsp Chili Powder
- ⅛ Tsp Turmeric
- ½ Tsp Oregano
- 1 Red Bell Pepper, ribs and seeds removed
- 2 Tbs Olive Oil (or other neutral oil)
- Juice from 1 Lemon
- ½ Tsp Pepper
- ½ Tsp Salt
- ½ Tsp Paprika
- ¼ Cup Fresh Cilantro
- Mixed Greens
- An Avocado
- Sesame Seeds for Garnish
instructions
- Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
- Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
- To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
- Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
- Enjoy!