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Blendin’ & Juicin’

March 28, 2012 by Gina +

Ever get overly ambitious at the farmers market or grocery store?  Promise yourself you will be eating more fruit and veggies??  Do you actually end up throwing out or composting a bit or a lot of it?  No?  Good for you!  Me, on the other hand, well I do end up with this problem.  

Other than my copa de vino >>glass of wine<< I do have other beverages that are a MUST on the daily list.  While my vino does have some benefits, i.e. re-lax-ation and helping the heart (?), my smoothies and juices are where it’s really at!!  PACKED full of NUTRIENTS, VITAMINS, and MINERALS.   

I try to make at least a juice and/or smoothie everyday.   It’s also a great way to sneak in other supplements and vitamins with these beneficial beverages!  BOOM, getting some NUTES into your system...fast and easy while being quite tasty 🙂 

Freezing fruit that’s on its way out <going bad> works amazingly in a smoothie.  Last Sunday’s smoothie consisted of strawberries, a frozen banana, some almond milk, avocado, and ground flax.  The avocado might sound strange, but it helps thicken and make it creamy while adding healthy fat.  Mixed with the other ingredients, you really won’t be able to taste it <I only used a quarter>.

Toss in a blender and BOOM, nutritionally packed, low-fat, and de-li-cious!!  Such an easy and healthy meal or snack!  Even add some coconut oil, a dash of stevia, honey, or other natural sweetener. 

The ground up flaxseed adds TONS of fiber >>aiding in digestion<< high in B vitamins, and is rich in fatty acids.  Buying ground flaxseed at the store can be pricey $$, and since I am ALL about finding more cost efficient ways to be healthy, I recommend buying it in bulk from your local health food store.  

Moving onto to my other fav bev, JUICE! A good juicer can be a pricey investment, but, in my humble opinion, well worth it.  Especially if you are vegan.  Or if you’re a health nut.  Or if you really just want to be able to make fresh juice.  You can look online at HUNDREDS of recipes for juicing combinations, but for me, I just like to pack it full of TONS of FRESH and ORGANIC veggies, then top it off with a little fruit to balance the taste.

Kale, spinach, chard, celery, carrots, beets, cucumber, lemon, apple, and ginger…pressed through a juicer.  BAM!  The body instantly receives TONS of vitamins, minerals, and nutrients.  >>this juice actually served 3 people<<

Try whipping yourself up a fresh smoothie or juice and give your body a loving BOOST of nature’s goodness!! Enjoy!

You might also like:

Default ThumbnailAll The Greens Smoothie Default ThumbnailCinnamon Mango Smoothie Homemade Cashew Milk Vanilla Mint Protein Smoothie

Filed Under: Recipes, Smoothies & Juices Tagged With: Health, juice, smoothie, wellness

Trackbacks

  1. Particular benefits from Juicing « gglarue says:
    August 24, 2012 at 7:16 pm

    […] have mentioned before the Benefits of Juicing and doing Juice Cleanses.  So today’s post is more […]

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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
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2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
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Comment “MEATBALL” and I’ll send you the full recipe!
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Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

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Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
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Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake — a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment “APPLE” and I’ll send you the full recipe!
A dinner you don’t want to miss. I cut a hole st A dinner you don’t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in —  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich — your fall grilled cheese. Bu Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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