Post-Run Rehydration

I'm normally very good with staying hydrated.  Due to humid weather and some recent end of the school year (ahem) indulging, I've been a bit dehydrated.  Even though the weather was cool and the humidity was down, I was feeling the effects of that yesterday after finishing my long run.  Instead of turning toward my usual post-run oatmeal, I found myself craving a cool and creamy green smoothie.  Thankfully I had a couple of bananas tucked away in my freezer.  What's a smoothie without frozen bananas?  I just needed to grab a couple of things at the corner farm market, toss it all in the Vitamix, and I was good to go!

Post-Run Summer Smoothie
(print recipe)

Ingredients:

1 bag baby spinach, rinsed
1/2 pineapple, cored and cut into chunks
Mango, peeled and cut into chunks
2 frozen bananas

Directions:

1. Blend spinach, pineapple, and mango in blender* until liquified.
2. Add frozen banana until creamy and smooth.  Do not over-blend.

*High-powered blender, such as Vitamix does the job well!  If you have a regular blender you may need to add water to get it to blend.

Serves 2.  Or one very hungry and dehydrated runner!

Wild Sweet Orange Smoothie

I love my Banana Chamomile Smoothie and drink one several times a week.  The other day I thought to myself, why not switch things up and try the same method with another kind of tea?  In the cupboard I found some TAZO Wild Sweet Orange tea bags (that I'd swiped from an education conference at a hotel last spring . . . shhh!) and I had a navel orange in the fridge that I thought would go well with it.

This smoothie is creamy with a deliciously bright and fresh citrus taste.  It is a refreshing change from the usual.

Hmmmm . . . what other tea smoothies might I try next?  

Wild Sweet Orange Smoothie
(printable recipe) 

Ingredients:

1 cup TAZO Wild Sweet Orange tea, cold (I steep overnight in the fridge with two tea bags)
1 cup almond milk (I use unsweetened vanilla)
3 tbsp. old-fashioned oats
2 tbsp. protein powder (optional; I use Life's Basics Unsweetened Vanilla)
1 tbsp. agave

1 medium navel orange, peeled and segmented

2 frozen bananas, broken into chunks
1 cup ice cubes

Directions:

1. Combine tea, almond milk, oats, protein powder, agave, and orange in blender.  (I use a VitaMix.)  Give a whir to blend up the oats and orange.

2. Add the bananas and ice and blend until smooth.  

Makes 1-2 servings.

What tea flavor should I use in my next smoothie?

"Fit Tuesday" Spaghetti Squash and Meatless Balls

Yesterday was Mardi Gras (a.k.a. "Fat Tuesday"), a day when people typically indulge in fat- and calorie-laden treats before the 40-day season of Lenten fasting begins.  In the Detroit area, the most popular way to celebrate Fat Tuesday is with paczkis, which are like donuts taken to the extreme.  You'll be hard-pressed to find a vegan paczki but there are certainly many other ways to celebrate Fat Tuesday vegan-style, if that's what you want to do.

For me it was just another day.  I had a smoothie for breakfast, soy yogurt and fruit for lunch, PB2 balls for a snack, and for dinner we made spaghetti squash and meatless balls.  I had been a long time since I'd had spaghetti squash and it really hit the spot.  I like it better than pasta.  It has more fiber, vitamins, and minerals and is lower in calories and carbs, plus it doesn't leave me feeling weighed down.  

If you've never cooked spaghetti squash before, it's really simple.  Just cut it in half, scoop out the seeds, and prick the skin all over with a sharp knife.  Place the squash, cut sides down, in a baking dish with a little water and bake at 350 degrees for about 40 minutes. 

Use a fork to scrape out the flesh.  It will look like spaghetti strands!

Then we topped our squash with veggie-packed sauce, nutritional yeast, and some delicious balls. Countless jokes ensued.  Nothing very funny so I'll spare you.  You're welcome.  

We also had salad and delicious whole-grain garlic bread, which Brian makes with Earth Balance and garlic powder.  Simple and delicious.  Oh, and nearly guilt-free when you're eating squash instead of carb-loaded noodles, right?  I already can't wait for the left-overs tonight!  

Bring on the balls!

Gimme Lean Meatless Balls
(printable recipe)

 Ingredients:

1 package Gimme Lean Italian Sausage
1/4 cup quick oats
1/4 plain whole wheat bread crumbs 
1 clove garlic, minced
1/4 cup sweet onion, minced
1 tbsp. low-sodium soy sauce
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. black pepper 
1 tbsp. olive oil

Directions: 

1. Combine all ingredients in a food processor or Vitamix and pulse until combined.  If you don't mind getting your hands a little messy, go ahead and just throw it all in a bowl and mix it by hand.  The Gimme Lean is very sticky so regardless of how you do it, it's going to be messy!

2. Form meatballs that about 1-inch in diameter.  Try to get about 24 balls.  (I had 21 but should have made a few of them smaller.)

3. Heat the olive oil in a skillet over medium heat.  Add the balls and saute for about 10 minutes, turning frequently, until they are evenly browned on all sides.  (Make sure not too brown them too quickly or else they'll be mushy in the middle.)

4. Add to your favorite sauce and serve or spaghetti squash or pasta.

Makes 24 balls.

NOTE: If you prefer not to pan-fry, you could probably bake these at 375 degrees for 20 minutes, flipping once.  Please leave a comment if you try them this way.

We used a store-bought sauce (Prego Veggie Smart) but also added fresh steamed broccoli and mushrooms

Did you celebrate Fat Tuesday or Fit Tuesday?

Banana Chamomile Smoothie (updated recipe)

I previously posted a recipe for a Banana Chamomile Morning Smoothie.  It's a favorite of mine and one that I've been making on a regular basis for about a year now.  Over time, however, I've made some modifications to it that have made it more flavorful and much creamier so I thought it was time to post an update.  Plus I have better pictures now.

As with all my smoothies, this recipe makes enough to share.  However, because I eat breakfast so early in the day and don't always have time for a snack before lunch, I drink the whole thing myself.  If you don't want the whole thing and no one wants to share, just make half.

Banana Chamomile Smoothie

(printable recipe)

Ingredients:

1 cup strong chamomile tea, cold (I steep overnight in the fridge with two tea bags)
1 cup almond milk (I use unsweetened vanilla)
3 tbsp. old-fashioned oats
2 tbsp. protein powder (optional; I use Life's Basics Unsweetened Vanilla)
1 tsp. cinnamon
1 tbsp. agave

3 frozen bananas, broken into chunks
1 cup ice cubes

Directions:  

1. Combine tea, almond milk, oats, protein powder, cinnamon, and agave in blender.  (I use a VitaMix.)  Give a quick whir to blend up the oats.

2. Add the bananas and ice and blend until smooth.  

Makes 1-2 servings.

 

Green Cake Batter Smoothie

I've never liked to mix greens and milk in my smoothies.  I tried it once or twice and something about it grossed me out.  I don't know what possessed me, then, to try the recipe for an Apple Jack Smoothie from Happy Herbivore that used spinach and non-dairy milk but I did.  Surprisingly it tasted quite good.  It did not, however, taste as much like Apple Jacks as I had hoped it would . . . but I think that was because of the vanilla protein powder, oats, and extra cinnamon and bananas I added.  (I have a hard time following directions.)  

Instead of Apple Jacks it tasted like something better . . . cake batter!  Creamy, drinkable cake batter.  YUM!  What a pleasant surprise!  Brian actually thought it tasted like banana bread batter.  Either way, how can you go wrong?  As a bonus, it's green so if you've made a resolution to make healthier choices, this is a fantastic way to start your day.  (I omitted the apple but you could leave it in for an extra serving of fruit without altering the taste of the smoothie.)

Green Cake Batter Smoothie
(printable recipe)

Ingredients:

3 tbsp. old-fashioned oats
2 tbsp. vanilla protein powder (I use Lifetime Life's Basics unsweetened vanilla)
4 small pitted dates or 2 large Medjool dates, pits removed
1 tsp cinnamon
1 cup unsweetened vanilla almond milk 

1 bag baby spinach

3 frozen bananas 
8 ice cubes 

Directions:  

1. Combine oats, protein powder, dates, cinnamon, and almond milk in a blender and let sit for 15 minutes or overnight.

2. Add the spinach and blend well.

3. Add the bananas and ice and blend again until creamy and smooth.

Makes 2 large servings (Although I drink the whole thing myself so it keeps me full for quite a while!  You could also easily cut the recipe in half.)


What's your favorite green smoothie?


Some of my other favorite smoothies (green and otherwise):

Tropical Spinach

Banana Chamomile

Oatmeal Cookie

Pumpkin Pie

Carrot Cake

Creamsicle Smoothie

Yesterday I tried out a new smoothie combination - cantaloupe and banana.  I used both fresh and frozen cantaloupe to make it easier to blend.  The bananas were, of course, frozen.  I was just going to use those two ingredients but at the last minute decided to add a little almond milk and a handful of ice cubes.  The result was an ultra creamy mixture that was reminiscent of another flavor I vaguely remembered.  I couldn't quite put my finger on it at first but then it hit me.  Creamsicle!  Granted, it's been years since I've had a creamsicle so maybe my taste buds don't remember it quite right but that's what I can best liken it to.  I made it after my morning run and it was a very refreshing way to cool off and recover.

If you'd like a sweeter smoothie, add a little agave or use sweetened almond milk.  I thought it was perfect without either but it depends on the ripeness of the melon.  This recipe makes a very large serving - possibly 2 servings - but I don't mess around and make skimpy smoothies!  It would, however, be very easy to cut in half for a smaller size.  

I had an unexpected visitor right when I poured this so the picture was taken after it sat for about 5 minutes.  It wasn't so melty-looking at first!

Banana Cantaloupe Smoothie - a.k.a. "Creamsicle Smoothie"
(printable recipe)
 
Ingredients:

1/2 cup unsweetened vanilla almond milk
1 cup fresh cantaloupe chunks
1 cup frozen cantaloupe chunks
2 frozen bananas, cut into chunks
Handful of ice cubes

Directions: 

First blend almond milk and cantaloupe chunks (both fresh and frozen).  Then add bananas and ice and blend until creamy.

Makes 1 large smoothie.

Do YOU think this tastes like a creamsicle?

Have Your Carrot Cake and Drink It, Too

Carrot cake is one of my favorite desserts so I've been toying with the idea of making a carrot cake smoothie for a while and finally sat down and wrote out a recipe.  I used my Oatmeal Raisin Cookie smoothie recipe as a base, added shredded carrots, and changed the spices a bit.  The resulting flavor was sort of a mix between the Oatmeal Raisin Cookie and the Pumpkin Pie smoothies.  Yum!

This was my first time making a smoothie with carrots.  I used shredded carrots because I knew my Vitamix could handle them.  If you don't have a high-powered blender and don't want to be chewing bits of carrots, you could use carrot juice instead - probably about ½ cup.  (If you try it with juice, post a comment to let me know.)

Carrot Cake Smoothie
(printable recipe)
 
Ingredients:

1 cup shredded carrots
3 tbsp. old-fashioned oats
2 tbsp. raisins
1 tbsp. hemp protein powder (optional)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. ground cloves

1 tsp. vanilla extract
1 tbsp. agave
1 cup almond milk (I used unsweetened vanilla)

1 cup ice cubes
1-2 frozen bananas (peeled and sliced before freezing)

optional: 1/8 tsp. each xanthan gum and guar gum (to make it thicker and creamier)
 
Directions:

1. Combine first 8 ingredients in a container with a lid.  Add vanilla, agave, and almond milk; stir to combine.  Place the lid on the container and put in the refrigerator for at least 30 minutes or overnight.

2. Remove the smoothie mix from the refrigerator and dump into your blender.  Add xanthan and guar gums, if using.  Blend until smooth.

3. Add ice cubes and frozen bananas.  Blend again until smooth.  

Makes 1 large smoothie.

Have you ever made a smoothie with carrots or carrot juice? 

 

Kiwi Basil Smoothie

This Kiwi Basil Smoothie recipe was posted on the blog Happy.Healthy.Life back in June.  While it sounded sort of weird to me, it was also quite intriguing and I couldn't stop thinking about it.  Between our CSA share and the plants in our yard, we've had more basil than we know what to do with so finally last week I bought a grapefruit and got some kiwis in the freezer.  

I made this for breakfast on Saturday after a really hot and humid outdoor boot camp.  It was amazingly delicious and completely refreshing!  Brian had a sip (that's all I would share!) and thought it was tasty, too.  I tweaked the recipe just a bit:

• grape fruit  - After juicing, I added both the juice and pulp, which gave it a more pronounced grape fruit flavor as well as additional fiber.  I have a VitaMix, though, so I realized next time I can just peel it and throw it in whole!
• agave - I added an extra tbsp.  It was a little too sour to me, probably because I used the grapefruit pulp in addition to the juice.
• banana - At the end I couldn't help myself and added 1 frozen banana in addition to the fresh one.  It made it just a little creamier.

You can find the recipe (along with beautiful photos) here.   

What creative basil recipes have you made?

Pumpkin Pie in a Glass

Because I love my Banana Chamomile Morning Smoothie and Oatmeal Cookie Smoothie so much, it's hard to veer off and try something different.  I did that a few weeks ago with the Cake Batter Green Smoothie from Sarah at Peas and Thank You.  It was not what I hoped for and did not make for a good start to my day.  (There are lots of great recipes on Peas and Thank You so please no offense!  Plus I don't think it helped that my Vitamix blade came off mid-blend and I had green smoothie leaking out all over my counter.)

I've been wanting to make a pumpkin pie smoothie for a while now and have been reading a lot of recipes.  No two are alike.  Using a few of them as guides, I created my own using a similar method to the one I use for my oatmeal cookie smoothie where I soak the oats and spices in almond milk overnight.  I'm not sure how much difference it makes but if nothing else it will save you a few minutes of measuring and mixing in the morning.  Freezing the pumpkin first results in a thick and creamy drink, perfect for these hot pre-summer days we've been having here in Michigan.

Pumpkin Pie Smoothie

(printable recipe)

1 cup unsweetened vanilla almond milk

2 tbsp. old-fashioned rolled oats (I use gluten-free)

1 tbsp. agave nectar

2 tbsp. hemp protein powder

2 tsp. pumpkin pie spice

½ cup pumpkin puree, frozen into cubes (*See note)

1 cup ice cubes

1 frozen banana, optional

1. Combine all ingredients except for the pumpkin, ice, and banana the night before.  Let sit in the fridge over night.

2. In the morning, combine the almond milk mixture with the frozen ingredients and blend until smooth.

Makes 1 large serving.

*NOTE: You don't have to freeze the pumpkin but it makes the smoothie really thick and creamy, almost like a shake.  If you don't freeze it, I'd definitely add the optional frozen banana to achieve that texture.  It also may be a little tough on your blender unless you have a VitaMix or other high-power blender.

Oatmeal Cookie Smoothie

As I mentioned the other day, I’m trying to branch out from my tropical green smoothie and recently discovered and fell in love with the Banana Chamomile Morning Smoothie. The nice thing about that one is that the almond milk has a little more staying power than just spinach and fruit so I’m not already starving when I've only just gotten to work.   My other breakfast favorite - oatmeal - sure does the trick but due to some recent dental work, I'm avoiding it for the time being (all those nuts, raisins, flax seeds, and oats sure do stick in my teeth!)

I started to look for other almond milk-based recipes and that’s when I came upon the mother of all smoothies – the Oatmeal Cookie Smoothie.  Talk about the best of both worlds!  It has all the deliciousness of my beloved oatmeal in a no-chew, cold and creamy smoothie.  Paired with a piece of toast*, this breakfast keeps me satisfied until lunch.  

*Note that I have over 6 hours between breakfast and lunch without time for a snack.  If you're able to eat again sooner than 6 hours, you might be satisfied with just the smoothie.

Oatmeal Cookie Smoothie

(printable recipe)

Ingredients:

1 cup unsweetened vanilla almond milk

2 tbsp. raisins

3 tbsp. old-fashioned rolled oats (I use Bob's Red Mill Gluten-Free)

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

Splash of vanilla extract (optional)

Agave, to taste

1 scoop of VEGA Whole-Food Smoothie Infusion, or other protein powder (optional)

1 cup ice

1 banana, cut into chunks and frozen

Directions:

1. Combine all ingredients except for the banana and ice the night before.  Let sit in the fridge over night.

2. In the morning, combine the almond milk mixture, frozen banana, and ice and blend until smooth.

Makes 1 large serving.

Banana Chamomile Morning Smoothie

As I've said before, I am a creature of habit.  Whenever I make a breakfast smoothie, it's always the same.  Well, I'm trying to branch out a bit and when I came across this recipe the other day I knew it was the perfect opportunity to try something new.  It comes from a Vega Community blog post.  (I modified it slightly.  Be sure to check out the original - the picture is much nicer than mine.)  

This smoothie is cool, creamy, sweet, and satisfying.  You can use any non-dairy milk but the almond milk gives it a nice texture.  If you don't have VEGA, you can use another protein powder or skip it altogether.  After a weekend of indulging too much sugar and carbs, this felt like a healthy (and delicious) start to my day.

Banana Chamomile Morning Smoothie

1/2 cup chamomile tea, cold

1 cup unsweetened vanilla almond milk

Frozen banana chunks (1-2 bananas)

1 cup ice

1 tsp. agave nectar

1 tsp. cinnamon

1 scoop VEGA Whole Food Smoothie Infusion

Blend everything until smooth and frosty. 

Makes 1 large serving. 

PB Energy Bites

I’d like to share another cereal bar recipe with you.  This is one that’s been in my collection for as long as I can remember.  I have no idea where or when I got it and I’ve tweaked it here and there over the years.  Be aware that with the agave, brown sugar, and dried cranberries, there’s a lot of sugar.  If you eat too many, prepare for a crash later on!  This time I used natural oat cereal (instead of Multigrain Cheerios, which the original recipe calls for) to cut back a little on the sugar.  If anyone has any other suggestions for reducing the sugar – but not altering the taste too much – please let me know.

Although the recipe says to cut into 16 bars, I can’t say that I ever get 16 servings out of this.  My latest batch didn’t last the weekend!

PB Energy Bites
(printable recipe)

Ingredients:

1 ½ cups oat cereal (I used Cascadian Farms Purely O’s)

1 ½ cups plain granola (I used Back to Nature classic granola)

½ cup dried cranberries

¼ cup unsweetened coconut flakes

1/3 cup firmly packed brown sugar

1/3 cup agave nectar

¾ cup natural creamy peanut butter (I made my own in my Vitamix)

Directions:

1. In medium bowl, combine cereal, granola, cranberries, and coconut; set aside.  Spray 8x8-inch baking pan with nonstick cooking spray; set aside.

2. In small, microwave-safe bowl, combine remaining ingredients.  Microwave on high for 45 seconds or until peanut butter is melted.  Pour peanut butter mixture over cereal mixture and toss to coat.  Firmly press into prepared pan and cool completely, about an hour.  (The refrigerator will speed up this process if you can’t wait that long!)

Cut into 16 bars.

NOTES:

1.    The bars are rather crumbly and I think upping the peanut butter to 1 cup would help this.

2.    You can use any combination of dried fruits or try adding chocolate chips. 

Black bean burgers

Last weekend I made the easiest, most delicious black bean burgers I've ever eaten!  I got the recipe from Sherry over at Exploits of a Vegan Wannabe.  I followed the recipe with her modifications, although I used parsley instead of cilantro.  To blend all the ingredients, I used my Vita-Mix, being careful not to turn the mixture into black bean soup.  

The only thing I adjusted was the baking temperature and time because I was also making sweet potato chips.  I baked them at 400 degrees for 8 minutes, then flipped for another 8 minutes.  At the end I put them under the broiler for about 3 minutes per side.  We topped ours with avocado, tomato, and Newman's salsa.  The burgers were very meaty and firm.  They didn't crumble or fall apart like other homemade burgers I've attempted.  My hamburger-loving husband loved them, too, and thought that the texture was rather meat-like, both before and after cooking.  (I'm including this commentary for anyone who wants to try and win over a carnivorous diner with a meat-free yet meaty alternative to hamburgers.)  

We got 6 large burgers out of the recipe (the first two were actually rather huge - I hadn't considered how filling they would be!).  I'd like to experiment with cooking the burgers and freezing them.  Although I love having Amy's Quarter-Pound veggie burgers to throw on the grill, these would be an even healthier alternative.  Plus, knowing that I made them myself is pretty darn cool.

Thanks again, Sherry!

November Smoothie

Nothing says Fall like an ice-cold tropical smoothie, right?  I know, I know.  There are so many thing wrong with that statement.  An icy drink on a blustery November day and tropical fruits that don't grow in Michigan during any season, to name a few.  But I've grown desperate!  The past two weeks have left me feeling weighed down, bloated, and in serious need of some detoxification.  I've decided that although I love my oatmeal (my next post will be entitled "Ode to My Morning Oats"), having it every day for 3 months straight might not be in my body's best interest.  

Tropical Spinach Smoothie - So creamy I have to eat it with a spoon!

So today I had my favorite smoothie for breakfast before heading to the gym for a short elliptical workout and to try out a kettle bell class for the first time.  It was a really good strength workout and I'm pretty sure I'll be sore from it in the morning.  I thought that kettle bells were a new fitness fad but was surprised to find out that they've been around for hundreds of years.  

A healthy smoothie, lots of water, and a good workout has left me feeling alright.  I'm confident this week will be a better one (fingers crossed).  I loved my breakfast today but tomorrow I'll be back to my oatmeal.  And wouldn't you know - just a one day break and I'm looking forward to it already!


Tropical Spinach Smoothie
(printable recipe)

Ingredients:

1 6-oz. bag baby spinach
1 frozen mango, (peeled and cut into chunks before freezing)
Fresh or frozen pineapple chunks (about a handful)
1 frozen banana, cut into chunks before freezing
1 scoop VEGA Wholefood Health Optimizer or other protein powder (optional) 
Water to reach desired consistency (I don't add any water because I like it thick and extra creamy)


Directions:

1. Rinse the spinach well and place in blender.  Don't worry about drying the leaves.  The water that clings to them will add a little more necessary liquid.

2. Add mango, pineapple, and VEGA (if using).  Blend all ingredients together.  If you are using a VitaMix or other high-powered blender, use the tamper to press everything down as you blend on high.  If you aren't using a VitaMix, you may have to stop and start as you press the ingredients down and stir.  You may want to add water to help get things moving more freely.  

3. Once everything is mixed well, add the banana and blend on high.  Do not over-blend unless you want it more liquidy.  You might need to eat this with a spoon - I do!

Makes 1-2 servings.

*NOTE: I burned out my top-of-the-line Kitchen Aid blender in 6 months just from making these.  That's why I got the VitaMix.  With a lower-powered blender, you might want to let the fruit thaw a bit before using and add enough water to help the blade do it's job.