Today Tina has for you, dear reader, a tasty way to sneak some veggies into your day. We all love smoothies. Not all of us love vegetables. It can certainly seem daunting to eat the recommended amount of servings of something you don’t particularly enjoy. Here’s what Tina writes about this challenge:
“As a Registered Dietitian I see plenty of people who really have a difficult time eating vegetables. I also see people who love smoothies and will add kale or spinach to their drink to increase the phytonutrient value. I’m a big believer in making sure that a person eats at least 4 cups of raw or 2 cups of cooked vegetables a day. The antioxidant nutrients that are available in the vegetables as well as the vitamins and minerals will help not only your energy cycle run more smoothly, but also help with detoxification of toxins in your body. In this smoothie I have added GreensFirst greens, which is a fantastic product that is loaded with spinach, kale, kelp, broccoli sprouts and many more vegetables and fruits and super foods.”
So drink up these veggies and enjoy this cold refreshing recipe!
Ingredients: 3/4 cup coconut water
1/4 cup unsweetened coconut/almond milk
2 scoops Xymogen Whey Protein or Vegan Fit Food vanilla
1 scoop supergreens powder (I use GreensFirst)
3 frozen strawberries or cherries
2 cubes of frozen pineapple
1/4 cup frozen mango
Ice as needed
Directions: Put into Vitamix or blender and blend until smooth.
This is another yummy summer dish that comes with all the taste and zero guilt, guaranteed. It’s low in sugar and high in fiber, while the gluten-free flours are gentle on your stomach and easy to digest. This treat also contains healthy fats, including monounsaturated fat from grape seed oil and omega 3’s from the sunflower seeds. Sweet, juicy peaches meet crunchy oats in this dessert, and whether you bring it to family event or enjoy it on your porch during these last hot and sunny days, it’s sure to please.
5 large peaches, pealed and sliced 1/2 cup truvia for baking 1 cup gluten free oats 1/2 cup teff seed 1/2 cup flax seed lightly ground 1/2 cup sunflower seeds 1/2 cup almonds chopped 2 tablespoons butter or grape seed oil 1 tablespoon maple extract 2 tablespoons honey
Preheat oven to 350 degrees.
Slice peaches and place in the bottom of a 8X10 glass baking pan. sprinkle with truvia for baking.
In a bowl mix together oats, teff, sunflower seeds, flax, almonds and then add the melted butter or grape seed oil. Add truvia for baking, honey and maple extract. Mix together and then add as a topping to the peaches.
Bake covered for about 20 minutes, then remove cover and let toast for about 10 more minutes or longer depending on whether or not the peaches are cooked through.
Summer is the time of year we welcome family to our homes on a weekly basis, where cook-outs and campfires abound. It’s not the time of year to slave over a hot stove with your family surrounding you in the kitchen. In July, we want to be outside laughing by the pool or watching the kids run through the yard. It’s the perfect time to impress guests with this fuss-free dessert. Your family will love it and your body will thank you, all while fooling your mother-in-law into thinking you’ve spent the better part of an afternoon on this, and fooling your tastebuds into thinking there’s no way this can be good for me.
2 cups gluten free oats
1/2 cup quinoa flakes
1/2 cup coconut
4 tablespoons either coconut oil or Kerrygold light butter
2 teaspoons maple extract
1/4 cup maple syrup
4 cups blueberries
1/2 cup Truvia for baking
(Ridiculously Simple) Directions:
Mix together above ingredients and then crumble on top of blueberries and Truvia mixed.
Bake at 350 degrees for 20-30 minutes covered and then remove top and continue to bake for another 10 minutes. Remove from oven and let cool. Enjoy!