Smoothies are all the rage.
I love rages.
Therefore, I love smoothies.
I didn't used to. In fact, I barely even entered a Jamba Juice until just recently. I didn't see the point. Why drink fruits and veggies when one could drink chocolate and ice cream in the form of a milkshake? You know what I'm saying...?
Chocolate Milkshakes > Fruit Smoothies
This mathematical equation rocked my world. Until recently.
Let's be frank. We're not going to be 18 forever. Metabolisms will most likely NOT stay at Hyper Speed our whole lives. Unless you're one of the few exceptions- whose metabolism IS still running at a cheetah's pace..then I say to you, "Good Day Sir". Please please never show your face.
Milkshakes = Fat thighs and jiggly parts and things I shall refrain from blog discussions.
Smoothies though, oh glorious smoothies! Instead of sugary crap-ola and fatty fats made solely to ruin your life, I've now discovered that drinking a cup of something CHALKED FULL of vitamins and minerals, proteins and GOOD fats...is actually a really good (and yummy) thing!
And because, as stated earlier- I'm a rage follower- I just HAD TO jump on the Smoothie Train. Everyone was doing it. I knew I needed more fruits and WAY more veggies. My husband?...boy did he too. We both tried our darndest to consume everything healthy and good for you, but no matter how much we tried, we still lacked....especially when it came to veggies.
NOT TO MENTION- that when I'm a working machine- really feeling the gears and wheels turning and on this creative high, nothing can stop me. Not even food. Lunch? Lunch who? No time for that. So, I confess that in this last year, sometimes breakfast was a piece of toast. And lunch? An apple. Or 3 dried figs.
So smoothies seemed to be where it was at.
Here's the thing though....I hate...hate...HATE with a passion, the idea of having to make one measly little cup of pureed goodness each time I (or my husband) needed it.
So I reluctantly tried to make a whole vat of pureed goodness- hoping it would last in the fridge and not turn completely rancid before our next serving was poured. "Please oh please do not go bad. Please last!" Success! The amount I found to work is about 10 cups. Between my husband's work lunches and my "too busy to make a sandwich" lunch, we go through this amount in a week (and it's totally yummy till the last drop).
I do change it up every week- but the base is still the same- berries, carrots, greens, tofu, coconut water, flax seeds. This allows for us a good amount of fruits, veggies, proteins, vitamins and minerals, potassium, carbs, dairy, and fiber. The rest are all variables that I switch up based on what looks good at the store. No banana? Try an avocado! It's really good!!! No pineapple? Try mango! Don't like the idea of oats? Try adding a little almond meal, you'll be pleasantly surprised. Yogurt and greek yogurt are great too!
Whatever you choose, just make sure everything is unsweetened- I choose to control my sugar amount by adding in a little honey (or agave) at the end. Plus berries and some fruits already contain their own sugar. Knowwhatimean?
Fruit and Veggie Packed Smoothie
Makes about 10 cups
- 3 organic carrots, washed and largely chopped
- 5 oz organic greens mixed (I used baby kale, baby chard, and baby spinach), washed and dried
- 1, 14oz tub organic silken tofu, drained and largely chopped
- 2 organic bananas, peeled and quartered
- 1, 14oz container Zico Coconut Water (original)
- 1 cup juice, water, coconut milk, OR almond milk (I used unsweetened vanilla almond milk)
- 1, 12oz bag frozen organic mixed berries, lightly defrosted
- 1 cup organic fresh or frozen chopped pineapple
- 3/4 cup unsweetened organic apple sauce
- 3 tablespoons ground flax seed
- 1 tablespoon raw organic honey
- *optional* 1/4 cup quick cooking oats
- *optional* 1/4 cup natural unsweetened smooth peanut butter
I choose to make my smoothies every Sunday night for the week ahead. I simply blend it all up in my KitchenAid food processor, pour into an air tight container, and store in the fridge for lunches or quick snacks! This 10 cup amount will last my husband and I the whole week!
- In your large food processor (or large blender), add carrots and puree until super fine- about 1 minute.
- Scrape down sides and add fresh organic greens. Puree another minute.
- With processor still running, add silken tofu, and bananas. Puree until incorporated. Stop, scrape down sides.
- Add the container of Zico coconut water. Puree again another 30 seconds.
- Next, add your other liquid- again I used unsweetened vanilla almond milk. Puree.
- **If adding quick cooking oats and/or unsweetened natural peanut butter- now is the time! Puree for about a minute, scrape down sides and continue on...
- While processor is running add your berries (careful- because they are frozen and hard, your processor or blender may want to jiggle around- hold tight), pineapple, apple sauce, 1 tablespoon of honey and ground flax seed!
- Puree one last time until everything is completely incorporated.
- Pour into a large air tight container and store in fridge for one week. When wanting to use simply remove from fridge, stir, and pour an 8oz glass!
**Even better the next day- this gives your smoothie time to marry it's flavors and allow each ingredient to soften.
**Smoothie batch will oxidize (meaning air touches the surface of the product) if not completely air tight. This will turn the smoothie lightly brown but WILL NOT alter the taste :) If you're worried about it, you can also place a piece of plastic wrap directly on the surface of smoothie before closing lid- it will help!
Busy work days without time for lunch? No way Jose! Smoothies to the rescue!