I am not a morning person. At all. Most mornings, I can barely stumble to the kitchen to grab my coffee without wanting to curse the doorway, the door, the floor, and anything else that is in my path. (Apologies to my cat.) That’s why, when it comes to breakfast, simpler is often better. If I don’t have to chew, that’s an added bonus. Enter the smoothie.
Yes, you can spend upwards of $10 for one health-packed smoothie at a juice bar, or less for one that is loaded with ice cream and extra sugar (really!) at a smoothie chain. You don’t need these things. Lauren has made a banana-berry smoothie for $1.70 a serving before, which is a great way to start your day if you want to feel like you’re not drinking vegetables. But since I’m the kind of person who grabs a green juice whenever I feel like I’m behind on my intake, I like the mental knowledge that yeah, that thing I’m drinking? Green as hell. Because there’s vegetables in there.
It’s also really easy to gather your ingredients beforehand so that all you have to do is dole them out when you’re still bleary-eyed and waiting for the coffee to kick in. Trust me. I’ve done this dozens of times and have yet to lose my finger in a tragic blender accident. I’m a professional.
- Buy a bunch of bananas at the grocery store. (I think my last purchase was 5 bananas for $2, and I divvied it up to make them last for at least 15 servings.) Peel the bananas, remove the gross tip, and chop each banana up in half or thirds, depending on how sweet you like your smoothies. The larger a banana chunk, the sweeter your drink is going to be. Put the banana pieces in a plastic bag, and freeze overnight.
- Stock up on frozen fruit. I like peaches, pineapple, and papaya, but whatever works for you, works for you. (The darker a fruit, like berries and cherries, the more brown your smoothie is going to wind up being.)
- Keep baby spinach or kale on hand. If need be, defrost spinach in the fridge overnight. Really! Frozen spinach works just fine, and it’s often cheaper than the fresh stuff.
- I use unsweetend almond milk, either in the vanilla or vanilla-coconut flavor profile (again with the tropical flavors motif) but any milk — from a cow or otherwise — or even coconut water will do the trick.
- I like adding hulled hemp seeds to my smoothie for extra fiber, protein, and fat (yes, this is a good thing because it keeps you full) but feel free to use a protein powder, peanut butter, avocado, or any other filler to really boost your smoothie’s staying powder.
Load the spinach into the blender first, then weigh it down with a piece of banana (or more, if you want a creamier drink) and some frozen fruit. Add your milk and blend, adding more milk as you go to keep it whirring. Throw your extras into the mix in the last few seconds to ensure that everything gets properly mixed up.
Pour into a mason jar (or an old salsa jar if you’re really cheap like me), drink, and go. (If you make extra, this actually freezes like a dream, so you can just defrost it in the fridge the night before and add to your next smoothie tomorrow.) Plus, you get to be extra smug for the rest of the day because you know you’ve already knocked a serving of vegetables out of the way. And all without chewing a single bite.
- Vegan chocolate bars, green smoothie and smoothie bowl with spirulina – absolutely delicious!!! – Picture of Naturo Juice – Smoothie & Juice Bar, Sibiu
- Kale Yeah! 2 Simple Kale Recipes
- Health Benefits of Kale
- Sweet Kale Breakfast Hash
- Garlic Kale Hummus
- The Healthiest and Worst Smoothies at Smoothie King, Robeks, and Jamba Juice
- 02 Nov Peanut Butter Split Smoothie
- Peanut Butter Split Smoothie Recipe
- The Smoothies That Juice Company Owners Make for Themselves
- LYFE Kitchen Signature Kale Banana Smoothie
- LYFE Kitchen plans Chicago debut
Vegan chocolate bars, green smoothie and smoothie bowl with spirulina – absolutely delicious!!! – Picture of Naturo Juice – Smoothie & Juice Bar, Sibiu
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Kale Yeah! 2 Simple Kale Recipes
When kale is on sale this gal jumps for joy. Okay, most of you probably rolled your eyes at that and I get it, kale bores most people, either that or it scares them and/or makes them turn up their nose. Kale used to be something I did not touch with a ten foot pole, so I get it. By itself, it can be intimidating and quite bitter but when cooked appropriately it can be a healthy and a delicious addition to your real food diet. Once I found out kale can be quite tasty, I added it to my repertoire. One of my favorite recipes is for kale chips, stay tuned for that recipe soon. Other ways I enjoy eating it? Breakfast, because I LOVE breakfast.
My friend over at Whole Foods Albany let me know that Kale is now at a new low price, 2 for $5, indefinitely and with any variety so I jumped on the opportunity to go grab some kale and get cooking. I mean, I will take any excuse to go grocery shopping. Most girls buy clothes, jewelry and shoes, I browse the grocery store aisles and bins. Totally normal, right? I guess it’s a good thing I got into a nutrition based career huh?
Once, I perused all the sales, I decided a breakfast themed dish and a side dish were on the docket for my recipe development adventure. The whole house was filled with sweet and savory aromas and JJ looked at me, as he usually does, like I was a mad scientist in the kitchen. He even ate the kale recipes without turning up his nose or refusing to try them. He even admitted he’d eat them again, that is ALWAYS a win in our house, always.
I call it my specialty, making healthy foods appetizing and worthy of being eaten over and over again. Now let’s get talking about why you should eat kale and how!
Health Benefits of Kale
Great, you know that I like kale, but, why is kale worth eating? Besides that it can taste good when cooked appropriately, it has some health benefits worth noting. Kale is:
- Nutrient Rich. That means per bite it is rich with vitamins, minerals and phytonutrients.
- May Reduce Heart Disease Risk. That’s right, it’s rich in fiber which may help reduce LDL cholesterol and thus reduce heart disease risk.
- A Vitamin C Powerhouse. 1 cup of cooked kale has 71% of your vitamin C needs for the day. Vitamin C helps boost your immune system and keep you healthy amongst all the colds and flus out there.
- Low in Calories (high in Qualories). 1 Cup of cooked kale has only 36 calories but is rich in vitamins A, C and K as well as magnesium potassium, calcium and much more.
- Rich in Antioxidants.
- May prevent cancer.
- …and more!
Alright, now what you’ve been waiting for. Here are 2 simple Kale recipes you can add to your regular meals and side dishes. Feel free to use any type of kale with these recipes including green, red, curly, dinosaur, you name it, it will taste delicious. Enjoy!
Sweet Kale Breakfast Hash
Serves 4 to 6
This recipe can be made for a brunch or ahead for breakfast options during the week. Top with a egg cooked to your liking and enjoy!
1 large sweet potato, washed and chopped
1 large sweet onion, peeled and chopped
2 Tablespoons plus 1 teaspoon Extra Virgin Olive Oil
2 apples, cored and chopped
4 cloves garlic, peeled and minced
1 large bundle of kale, washed and trimmed off of stem (~4 cups)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
4- 6 eggs
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Toss sweet potato and onion in 1 teaspoon olive oil to coat. Place on baking sheet and bake in oven for 15-20 minutes until softened.
- In a large cast iron pan (or large skillet), heat 2 Tablespoons olive oil over medium heat. Add baked sweet potato an onion with apple and garlic, toss to combine. Saute until apple softens ~ 5 minutes.
- Add kale, salt and pepper and saute until kale is wilted ~3-4 minutes.
- Top with eggs, cooked to liking.
And now if you want something to add to your kids’ lunches (or your own) or have out for your next get together, grab some extra veggies for dipping purposes and get mixing!
Garlic Kale Hummus
Serves 8 to 10
Roast the garlic ahead of time to use in the hummus and any other dish of choice. I recommend using a food processor for this recipe to get the consistency smooth.
7 cloves garlic, roasted (roasting is optional)
1 bunch kale, washed and trimmed from stems ( ~4-5 cups)
1- 15.5oz can cooked organic garbanzo beans, drained
¼ cup tahini
Juice from 1 small lemon ~2 Tablespoons
1 teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons extra virgin olive oil, more if necessary
- If roasting garlic, preheat oven to 400°F, wrap garlic cloves in tin foil and bake in oven for 20 minutes.
- Add garlic, kale, beans, tahini, lemon juice, salt and pepper to food processor or blender. Mix until smooth. Add olive oil slowly until creamy consistency reached.
- Serve with vegetables of choice.
Now, if you are ready for simply delicious (and healthy) recipes, head on over to your Whole Foods, grab some 2 for $5 kale and get cooking already! Not sure if you are ready for Kale? Toss it it a smoothie or mix it in a salad to get used to using it in your diet. Don’t be afraid of trying “health” foods, instead embrace the change and find news ways to incorporate kale and other real foods into your every day while making sure it’s delicious because real food should taste good.
Do me a favor will you! Check out @WFMAlbany on Instagram and tag them when you make this recipe! (Don’t forget to tag me as well @TheSassyDietitian).#HealthYeah #KaleYeah
The Healthiest and Worst Smoothies at Smoothie King, Robeks, and Jamba Juice
Earlier in the month we helped you beat the heat with smoothie recipes from reliable nutritionists, but the best about these blended bevs is they’re more than just a good way to cool down. They’re also a clever way to get your fruit and vegetable servings, take the edge off hunger, and sate a frozen-dessert craving without the guilt.
But not all smoothies are created equal. We asked Carlene Thomas, RD, to take a discerning look at some of the offerings from our city’s mainstream smoothie outlets: Smoothie King, Robeks, and Jamba Juice.
“The thing about smoothies is we tend to think of them as health food, but they’ve been tempered to fit an American palate,” she explains. “Many are made with tricky ingredients like juice, honey, sherbet, or high-fat dairy options.”
Check out her analysis below—the results may surprise you.
SMOOTHIE KING’S “STAY HEALTHY” SMOOTHIES
“Smoothie King was interesting. The smallest size is 20 ounces, which is huge,” Thomas points out. “And I think how they label their smoothies is a bit misleading—their ‘Snack Right’ options are really high-calorie. The Light & Fluffy for example, is almost 400 calories.”
• Worst—Orange Ka-Bam: It might be an amusing item to order aloud, but this 465-calorie orange-mango-banana-based blend packs 108 grams of sugar and 190 milligrams of sodium.
• Best—Yerba Mate Pomegranate: Yerba mate is a potent herbal tea made from the South American mate plant. This smoothie throws in pomegranate, strawberries, and soy for a 309-calorie energy boost. “Yerba mate is naturally caffeinated, so if you’re not supposed to have caffeine, you should know that. But this smoothie has two kinds of fruit, which I love,” she says.
“First I’d recommend ordering from the ‘Naturally Light’ menu; those smoothies are 130 to 170 calories and are higher in fiber than the regular 12-ounce smoothies,” Thomas says, adding that you should avoid the dessert-like shakes and freezes. But if the health-conscious menu doesn’t suit your fancy, read on.
• Worst—Cardio Cooler: The description says this fruit/sherbet blend is high in protein, fiber, and vitamin C, and it is. But thanks to two different types of sherbet, it’s also 244 calories and 45 grams of sugar in one 12-ounce cup.
• Best—Awesome Açai: This 146-calorie smoothie blends açai purée, raspberries, bananas, raspberry sherbet, and nonfat yogurt for a refreshing and decently nutritious treat. “The purée is the first ingredient, and most of the other ingredients are fruits,” Thomas says. “Açai is often cited as a superfood, but anything made of fruit and vegetables is great—no need to go above and beyond.”
JAMBA JUICE’S CLASSIC SMOOTHIES
• Worst—Strawberry Surf Rider: The smallest size of this treat—16 ounces—packs a hefty 300 calories, with only two grams of fiber and 64 grams of sugar. And with a lemonade and lime sherbet base, it’s oddly mostly lemon-lime flavored, so the name is a bit confusing.
• Best—Strawberries Wild: “These two sound similar, but that’s just marketing. Go the extra mile to see what’s in these smoothies, and educate yourself,” says Thomas. Unlike the Surf Rider, this 250-calorie selection is actually strawberry based, with apple-strawberry juice, nonfat frozen yogurt, strawberries, and bananas.
In addition to paying attention to the ingredients, you should always order the smallest size. Thomas also recommends choosing a healthy smoothie and then improving it with whatever calorie-cutting option the shop has available—Smoothie King has “make it skinny,” Jamba Juice offers “make it light,” and Robeks has “naturally light.”
Finally, don’t overestimate the power of your smoothie, no matter how healthy. “Don’t be fooled by clever marketing—these are not meal replacements,” our expert explains. “If you do have a smoothie, have something to eat, as well.”
You can connect with Carlene Thomas via her blog, Carlene’s Figments, or follow her on Twitter @CarleneRD.
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Hello from the Riviera Maya! As of yesterday, I’m on a week and half long vacay with my boyfriend. We are in Puerto Morelos just for two and half days and then headed to Playa del Carmen and Tulum, with lots of little day trips to ruins and other towns in between. We have been planning this trip since before Christmas time so I am so excited to be here and explore with Daniel. You can follow along on Instagram to see what we’re up to. We spent a lot of today making fun of other people for being so sunburned and when we returned to our hotel room at the end of the day…yup, we were both burned. Hopefully it’s nothing a lot of lotion, water and some sleep can’t fix, but the sun is no joke here.
Now, onto food, my favorite topic. Whenever I visit New York City I take full advantage of all the restaurants and food there and pretty much gorge myself. Last February I took a trip to NYC for a joint birthday weekend with one of my best friends, Kelly. We hit up tons of bakeries, coffee shops, a falafel joint, a place that sells oatmeal with all the toppings you could imagine, the Union Square Market, and Juice Generation (like three times). At the time, Kelly was living right next to Juice Generation, so it was very easy to stop in for a morning smoothie or afternoon snack.
Kelly recommended the Peanut Butter Split smoothie to me and I, of course, trust her judgement completely when it comes to food (as well as other life matters). And, boy, was she right. That smoothie is super thick and creamy, and bursting with peanut butter flavor. I’ve basically been dreaming about it since that trip to New York.
I’m kind of a smoothie addict (as witnessed here, here, and here) and have one almost every day (even while here on vacation; today it was banana-strawberry). So, naturally, after thinking about the Juice GenerationPeanut Butter Split Smoothie for an entire year, I set out to recreate it the other week and it was surprisingly easy. I wanted a really strong peanut butter flavor without all the calories and fat from peanut butter, so I used one tablespoon of natural peanut butter and two tablespoons of peanut flour. Success! Peanut flour is a great way to get that peanut butter flavor while keeping things lighter. I’ve read that PB2 (a very popular peanut flour brand) has additives, whereas brands like Protein Plus only has peanuts listed in the ingredients. This is the brand I use and really like, if you’re in the market for some peanut flour. In addition to the peanut butter, I froze light coconut milk in an ice cube tray the night before to use in my smoothie. The coconut milk keeps the smoothie super creamy and it’s really a must for this smoothie.
Have you tried peanut flour before? And have you ever visited Juice Generation in NYC?
Copycat Juice Generation Peanut Butter Split Smoothie Prep time 2 hours Cook time 5 mins Total time 2 hours 5 mins Author: 24 Carrot Life Recipe type: Smoothie Cuisine: Vegan, Gluten Free Serves: 1 Ingredients
- 5 light coconut milk ice cubes (or regular ice cubes and use coconut milk instead of regular milk below)
- 2 tablespoons peanut flour
- 1 tablespoon natural peanut butter
- 1/2 frozen banana
- 3/4 cup milk
- Add all ingredients to a blender and blend on high until completely smooth.
02 Nov Peanut Butter Split Smoothie
Posted at 14:51h in Drinks, Recipe by Justine
This past summer I was introduced to a new juice place by my office by one of my coworkers. It’s called Juice Generation. I’ve never been hugely into “juicing” or any juice cleanse so I was so-so about trying it at first. Until I discovered that in addition to their juices, they also carry smoothies and a ton of other healthy menu items like acai bowls.
One smoothie that caught my eye was their Peanut Butter Split Smoothie. I have a never ending sweet tooth and that looked like that most “dessert” sounding smoothie they had so there was no question that was what I would be trying. After that first sip, I was hooked. The smoothie is also packed with protein making it quite filling!
I’ve definitely stopped by the place one too many times on my way to work and picked up the Peanut Butter Split for breakfast. I decided to give it a try and recreate it at home. The recipe is pretty simple and only requires that you have a blender. I like to freeze the almond milk into ice cubes so that the smoothie is cold however, if you didn’t have time to make ice cubes from the milk then just toss the smoothie in the freezer for a few minutes to chill.
Hope you enjoy it as much as I do!
Peanut Butter Split Smoothie Recipe
By Justine Published: November 2, 2015
- Yield: 1 Servings
This past summer I was introduced to a new juice place by my office by one of my coworkers. It’s called Juice Generation. I’ve …
- 1 whole banana
- 1/3 cup smooth peanut butter
- 1 1/2 cups almond milk frozen into ice cubes
- 1 teaspoon honey
- Place all ingredients into blender and blend!
- Cuisine: American
- Course: Breakfast
- Skill Level: Easy
WordPress Recipe Plugin by ReciPress
The Smoothies That Juice Company Owners Make for Themselves
If anyone knows how to make a smoothie that’s good to the last slurp, it’s the people who started their own juice and smoothie companies. Lots of the creations they sell online and in stores likely came from their own kitchens. And while we’re all for the convenience of buying those blends, we also know the risks of pulling out our debit card too often. (Account balance $0? How did that happen?)
So we decided to reach out and ask them: Which drink do you make at home? And many were happy to tell us. Try the recipes below—all you need is a blender (regular or high-speed), and you’ll be sipping like a pro. Posting an Instagram and tagging the recipe’s creator as your new bestie is optional.
Cashew Butter Baby
“The nut butter and coconut milk in this smoothie give me substance to get through the day. The berries work wonders since they’re low in sugar, high in flavor and color, and full of antioxidants.” – Eric Helms, founder and CEO of Juice GenerationIngredients:1 cup almond milk 1/2 cup strawberries 1/2 cup raspberries 1/4 cup coconut milk, frozen into ice cubes 2 tablespoons cashew butter 1 tablespoon raw cacao nibs 1/2 cup iceCombine all ingredients in a blender until smooth.
Shauna’s Green Smoothie
“In my hometown of Austin, Texas, I am well known for this green smoothie. I started making it more than nine years ago and would take a pitcher of it to share with everyone in my fitness class. Once folks got past the ‘greenness’ of this smoothie, it was a universal crowd-pleaser.” – Shauna Martin, founder of Daily GreensIngredients:1 big handful (about 2/3 bunch) spinach 1 handful mint leaves (3 to 4 stems) 1/4-inch piece ginger root 1/2 banana (fresh or frozen) 1/2 cup chunked mango or sliced peaches (fresh or frozen) 1/2 cup filtered waterCombine all ingredients in a blender until smooth.
Chocolate Sunbutter Cup Smoothie
“Sometimes you just need chocolate. This recipe is a sure bet to satisfy a chocolate craving and not feel weighed down afterward. It’s packed with creamy and satiating fats from avocados and sunflower seed butter, plus antioxidants from the cacao.” – Rachel Drori, founder of Daily HarvestIngredients:3 tablespoons cacao powder 2 tablespoons sunflower seed butter 1/2 cup packed spinach 3 dates 1/4 avocado 1 1/2 cups almond or coconut milk (frozen into ice cubes, if desired) Maca powder (optional) Coconut flakes, for garnish (optional) Cacao nibs, for garnish (optional) Hemp seeds, for garnish (optional) Raspberries, for garnish (optional)Combine all ingredients in a blender until smooth. Divide between two glasses and top with garnishes as desired.
“This is super refreshing, and I love the subtle fragrance that the ginger or lemongrass brings to the smoothie. I recommend using frozen mango or pineapple to chill the drink.” – Vantrang Manges, founder and CEO of Green MustacheIngredients:2 cups tightly packed spinach 1 cup coconut water 1 cup orange juice 1 cup frozen mango 1 cup frozen pineapple 1-2 tablespoons ground chia seeds 1 tablespoon ginger or lemongrassCombine spinach, coconut water, and orange juice in a blender until leafy chunks are gone. Add remaining ingredients and blend again until smooth.
“For me, a smoothie is most satiating when it fulfills all of my body’s cravings and needs. It will include greens for the minerals, banana for sweetness and potassium, and protein in at least one form.” – Lori Kenyon Farley, co-founder of Project Juice and certified nutrition consultantIngredients:1 cup spinach 1/2 cup kale 1/4 cucumber 1 cup unsweetened almond or cashew milk (or coconut water) 1 frozen banana, chunked 1 scoop vanilla protein powder 1/2 cup iceCombine all ingredients in a blender until smooth.
Green Berry Smoothie
“I like this smoothie because it’s super fast, easy to make, and full of nutrition. It gives me energy for hours with no sugar crash.” – Neka Pasquale, founder and president of Urban RemedyIngredients:1 cup water 1 tablespoon chia seeds 1/2 cup frozen raspberries 1/2 cup frozen wild blueberries 1 large handful spinach leaves 15 drops organic liquid stevia or 1 stevia packet (optional)Combine water and chia seeds, stirring frequently until thickened. Combine chia gel with remaining ingredients in a blender until smooth.
“This smoothie is a great protein-packed, nutrient-dense green blend that is filling, energizing, and tastes amazing! It’s got tropical hints and chunks of chocolate—who doesn’t love that? I like this as my breakfast because it’s truly like having a meal that keeps me going to early afternoon.” – Stephanie Walczak, founder of RawpothecaryIngredients:2 cups spinach 1/4 cup chopped pineapple, fresh or frozen 1/2 banana, fresh or frozen 2 tablespoons hemp seeds 1 tablespoon cacao powder or nibs 1/2 cup unsweetened coconut meat 1 cup waterCombine all ingredients in a blender until smooth.
“I am a wee bit obsessed with making all manner of crazy blends. This classic green super blend is a favorite, and it turns out very thick, almost like a pudding. I end up with some variation most days, and it’s a perfect meal replacement or post-workout drink. It will help balance your mood and energy levels, and nourish your body. This serves three to four, so either keep extras in the fridge or halve the recipe.” – Lianna Sugarman, founder and chief blending officer of LulitonixIngredients:1 bag (16 ounces) frozen mango 1/2 lemon, juiced 1 slice lemon peel 1 1/2 avocados 1 handful mint or basil (optional) 4 cups kale, spinach, chard, or other greens (use baby spinach or kale if you don’t have a high-speed blender) 2 teaspoons turmeric or matcha powder (optional) 4-5 cups waterCombine all ingredients in a blender until smooth.
Green Raspberry Smoothie
“I love this smoothie recipe because it has a healthy amount of good fats and is low in sugar, so it keeps you satisfied for more than 10 minutes and doesn’t cause a spike and crash of your energy levels. You can enjoy it in the morning and not worry about getting a mid-morning snack attack.” – Annie Lawless, co-founder of Suja Juice and co-author of The Suja Juice SolutionIngredients:Handful raspberries 1/2 small tart green apple Large handful spinach 1 tablespoon raw almond butter 1/2 cup unsweetened light coconut milk 1/2 cup coconut water Splash vanilla extract Ice cubes (optional)Combine all ingredients in a blender until smooth.
Seasonal Fruits and Greens Smoothie
“I like about 50 to 60 percent of my smoothie to be liquid, then I add kale not only for nutritional benefits and color, but also for good viscosity and texture. Next I pack in superfoods, chia seeds for a good natural fat, and hemp protein or spirulina for protein. Finally, I add a handful of seasonal fruit for sweetness.” – Jimmy Rosenberg, founder of Evolution FreshIngredients:3/4 cup green juice (Rosenberg likes Evolution Fresh Essential Greens With Lime or Smooth Greens) 3/4 cup almond milk 1 handful kale 1 serving maca, mesquite, cacao, or goji berry powder (read the package for serving size) 1 tablespoon chia seeds 1 scoop hemp powder or spirulina 1 handful seasonal fruit (such as blueberries, 1 apple, or 1 pear)Combine all ingredients in a blender until smooth.
Want More? Orange Smoothie and Other Healthy Citrus Recipes
We had the privilege to meet the executive chef of the newly opened LYFE Kitchen in Lone Tree at Park Meadows. If you have been looking for a new place to eat healthy good for you and the planet food, LYFE is the place!
They chose organic and locally sourced produce, meat, even their coffee is locally roasted in North Denver. This new restaurant opened June 6 and is located inside the Park Meadows Mall where California Cafe used to be.
You can see more about the food and our foodie photos here.
CHEF JEREMY BRINGARDNER is in Douglas County for the opening of the newest franchise of LYFE Kitchen and shared his recipe with us. The secret? Freeze the fruits and vegetables to capture all the flavors without having to dilute them with ice.
LYFE Kitchen Signature Kale Banana Smoothie
- 1 cup apple juice
- 2 tbsp lemon juice, squeezed, seeds strained
- 1 cup kale, raw, washed
- 2/3 cup banana, peeled, chopped, frozen
- 1/3 cup cucumber, chopped, frozen
- 1 tsp ginger, rinsed, whole/unpeeled, chopped
1) Chop the cucumber and peel/chop the banana and spread both onto a casserole dish and place in freezer overnight. Store in freezer until ready to use.
2) Measure and place all ingredients in high power blender (such as a vita-mix/vita-prep) and blend on high for 25 seconds
3) Pour and serve!
* if using a standard household blender, blend on high for 1 minute. We used our Ninja and it worked perfectly!
LYFE Kitchen Park Meadows
8505 Park Meadows Center Drive
Lone Tree, CO
Chef Jeremy honed his craft under luminary chefs Charlie Trotter, Bill Kim, and Jean Joho. A graduate of the highly acclaimed Culinary Nutrition program of Johnson & Wales University, Chef Jeremy captains the teams of LYFE Kitchen chefs in Palo Alto and Culver City, ensuring that each dish is bursting with flavor and fresh ingredients. He recently won “CHOPPED” on the Food Network.
LYFE Kitchen plans Chicago debut
Sept. 19, 2013
LYFE Kitchen will open a franchise location in Chicago in November. The restaurant will be located at the corner of Clark and Hubbard and will be the first for owner/operator Carey Cooper.
“We are thrilled to open our first LYFE Kitchen restaurant here in our hometown of Chicago,” said Mike Roberts, CEO of LYFE Kitchen. “I’ve known Carey Cooper for 30 years and consider him a trusted ally and advisor. Carey and his team, along with partners like Chef Art Smith, have gone to remarkable lengths to bring LYFE Kitchen here to Chicago.”
According to a news release, Cooper’s management team will serve as a model for other franchisees nationwide, and includes former Bubba Gump Shrimp Company executive Gail Taggart.
LYFE Kitchen, Chicago’s menu will highlight the work of Chefs Art Smith, Tal Ronnen and Jeremy Bringardner. All dishes contain fewer than 600 calories and 1,000 milligrams of sodium.
Dishes such as Art’s Unfried Chicken and Tal’s Ancient Grains Bowl feature ingredients from local farms and rely on herbs, spices, fruits and vegetables for flavor. The menu fits multiple lifestyles, including omnivore, vegetarian, gluten-free and vegan. It also includes a specialty beverage lineup such as a kale-banana smoothie, wines and local craft beers.
The new LYFE Kitchen, Chicago includes LEED-certified building standards and features elements such as an herb wall, eco-friendly materials, LED lighting and more.
LYFE Kitchen is in the process of forming partnerships with local vendors. Current Chicago-area suppliers in development include:
- Intelligenstia Coffee
- Cougle Commission Company (poultry)
- Buedel Fine Meats and Provisions
- Tallgrass Beef Company
- Green Spirit Farms
Read more about franchising and growth.
Topics: Food & Beverage, Franchising & Growth, Restaurant Design / Layout