Green Smoothie

 

I don’t know about you…but after a hard workout I come home and drink a TON of water. Sadly after birthing 4 kids, I can’t drink water while I workout or I’d never get through it without hitting the bathroom every 10 minutes (sadly I am NOT joking)!

The weather lately has been magnificent, in the 80’s warm and sunny! It has brought out the “smoothie” in me 😉 I haven’t ever tried smoothies as far as a meal replacement, I tend NOT to get full off them and feel like, well there was “x” amount of calories down the drain that didn’t stick to my ribs. So I usually just forego liquid food and end up eating food or munch a Luna bar instead.

I have though now, added this green smoothie to my post workout regimen. It is clean, refreshing and makes me feel re-hydrated after my runs. This drink is full of all kinds of yumminess fruits, veggies, and protein!

If you are a person who is ok with drinking a meal, (and no I don’t mean a bottle of wine…oh how I miss thee…) you can drink the entire content of this recipe and still be looking good in the end..REAR end 😛  

**Parent alert….even kids like it** 

INGREDIENTS

1 cup fresh baby spinach, washed and packed
2 medium strawberries WITH the tops left on, washed
1.5 tbsp flax seed
1 medium sized banana ( I slice mine into 8 pieces (1 banana) and keep in freezer to make a thicker smoothie and so I don’t have to add ice)
2 oz. Oikos Organic Greek Yogurt, Plain (I freeze mine in an ice cube tray. Each cube is 2 oz., see pic below)
16 oz. Almond Breeze Almond Milk, Vanilla Unsweetened
1/3 cup fresh mango, sliced
2 tsp toasted unsweetened coconut
2 tbsp. honey or your favorite sweetener

 

 

DIRECTIONS

In a blender, add all ingredients except honey and coconut. 

Blend until well mixed and a gorgeous green color. 

Add honey (or whatever sweetener you are using) one of two ways:

1. I use honey and drizzled the glass before adding my smoothie, Starbucks style

2. After everything is blended add sweetener and blend again.

I then garnish the drink with a little toasted coconut that I keep in the cupboard in a mason jar for sassy little drinks like this 😀

 

Like this recipe? Then you might like these other low fat low cal recipes I made too!

• Coconut Strawberry Cake Cocktail
• Mocha Cappuccino Banana Bread Bites
• Carb-less and Gluten Free Turkey Burger

 

Coconut Mango Chicken Bites

Inspired by my love of BITE sized food!

Picture from Kitchen Simplicity, gorgeous homemade wrappers!

INGREDIENTS
24 wonton wrappers
1 tsp coconut oil (or other cooking oil)
1 small onion, finely chopped
3 cloves garlic, finely minced or pressed
1 Tbs grated fresh ginger (may sub 1 tsp dried ground)
2 cups cooked chicken, small dice
1/2 cup coconut milk
1 mango,  peeled and diced
1/2 c. pineapple, diced
Lime juice approximately 3 limes
salt to taste
Cilantro chopped

WON TON DIRECTIONS

1. To make the wonton cups. Take 1 wrapper and lay flat, take a second wrapper and put on top off center.
2. Press fresh wonton wrappers into muffin tins, pressing any folds firmly to the sides.
3. Bake at 350°F for 5 minutes, until golden. **WATCH THEM CLOSELY, THEY WILL BURN ON YOU** Set aside to cool.

FILLING DIRECTIONS

1. Heat about a teaspoon of oil in a skillet and sauté the onion for about 5 minutes, or until soft.
2. Add the garlic and ginger and cook for another minute.
3. Add the chicken and saute until browned.
4. Add coconut milk, lime juice and salt/pepper.
5. Cook, stirring often, until bubbly and thickened.
6. Cool slightly or chill before spooning into won ton cups.
7. In a small bowl combine mango, pineapple, cilantro, lime juice.
8. Add mango mixture and cilantro on top just before serving.
9. Serve over a bed of coconut rice and garnish with 1 lime slice