Green Smoothie Ideas

IMG_4287I’ll save the health lecture this time. We all have heard about these mysterious, lean, mean, and green forms of liquid that are associated with “superfood,” “cleansing,” “glowing,” “energy,” etc.  There is in fact a lot of science behind what makes these drinks so nutrient-filled and good for your system.  Doesn’t it make sense that our bodies would appreciate the break from having to work and break down all the crappy food we hurriedly chew and scarf down? Liquid calories chock-full of healthy goodness that cover all the bases of vitamins, minerals, protein, fiber, and the right kind of fats can be absorbed more efficiently. (Oops, health lecture). I happen to love green smoothies and try to incorporate them into my regular lifestyle at least a couple times a week. It really is a great way to boost up that daily fruit and veggie count goal that seems somewhat impossible to reach.  I make them different every time deepening on my taste buds that day and what I’ve got hanging around that needs to be eaten. They’re perfect for an on-the-go breakfast, other meal replacement (if you make sure to include enough calories of carbs, protein, fats), or a pre/post-workout boost. If you’re skeptical, I PROMISE you will not know there’s spinach in there if  you just close your eyes and ignore the color.  I have tried other greens such as kale, but to be honest I don’t know if you could get away with sneaking that into a picky critic’s drink. Feel free to experiment with different greens and decide what you can honestly enjoy drinking versus trying to finish a glass of something you’d be fine going the rest of your life without having again.  (Keep in mind depending on ingredients, a green smoothie might not turn out “green.” Don’t be afraid if it’s an odd color. Like I said, just ignore whatever color it is and drink up!) If you make them right, I guarantee you one day you will actually CRAVE green smoothies.  If you’re still completely against the idea, these are great without the “green,” too! Here are some of my concoctions that always turn out great:

PB Banana Mocha

1 cup unsweetened (original or vanilla) almond milk

1 frozen banana (if not frozen, just add a few ice cubes)

2 T PB2 powder

1 scoop vanilla protein powder

1-2 t instant coffee granules

1-2 t cocoa powder

1/2 T ground flax

1-3 cups fresh spinach (I use a small personal blender so I fill it to the top)

Truvia to taste


1 cup unsweetened almond milk

1/2 frozen banana

1/2 c frozen peaches

1/2 cup frozen pineapple

1 scoop vanilla protein powder

1 t almond butter

Spinach (again, LOTS)

dash of vanilla

Truvia to taste

Optional – 1-2 T coconut flakes

Berry Blend

1 cup unsweetened almond milk

1 scoop vanilla protein powder

1 cup frozen mixed berries

1/2 T flax

Fresh spinach

Dash of vanilla

Truvia to taste

Optional: to make creamier – add a couple T of plain greek yogurt. For added tartness – a squeeze of lemon juice

Chocolate Strawberry Banana

1 cup unsweetened almond milk

1 scoop vanilla protein powder

1 frozen banana

1/2 c strawberries

1 T cocoa powder

Fresh spinach

Dash of vanilla

Truvia to taste


Snacks for Success

I’m a big fan of snacking.  I was always that girl in school with the lunch box or backpack full of countless Ziplocs of healthy snacks to fuel those never-ending days of volleyball away games or night band practices.  You would not find me spending money at the concession stand or vending machine (since when are nachos a good pre-game fuel anyway?) buying an after-school “snack” that had more than enough calories to count as a meal but lacked any kind of balanced nutrition. To this day, I usually throw something quick together in the morning before I head out, so I’m never without a healthy nosh for in between cycling class, chemistry lab, or long hours at the library. Snacking the right way is so important to keep your metabolism humming throughout the day instead of overloading your system only two or three times a day to feel bloated and full then sluggish and hungry.  Eating smaller amounts every 3-4 hours will keep energy levels up, your brain happier and functioning at its peak with fresh glucose, and you won’t have to endure the desperate stomach growls nagging with unhealthy cravings.  If you are into counting calories, I’ve found it’s best to try to keep your snacks around 150-250 calories (keep in mind your level of workouts and if additional protein or carbs are important to you).  This will keep you satisfied and give you energy to last until a meal a couple hours later.  It’s also good to think about a balance of protein, carbs, and fats in your snacks just like you would for meals.  Whenever you can, focus your snack around a fruit or vegetable to amp up your daily count.  I thought I’d give you some snacking inspiration and make a list of some of my go-to foods.


Apple or banana with 1 T nut butter

Smoothie with milk (I use unsweetened almond) and frozen fruit (plus any other healthy add-ins you want)

Smart Pop popcorn 100 calorie mini bag kettle corn with cinnamon and 1 T dark chocolate chips

1/2 c nonfat plain Greek yogurt with fresh berries and a few chopped walnuts

1 orange with 1/2 serving cocoa roast almonds (Emerald brand)


Carrots and broccoli and any flavored hummus

1 piece of toast with mashed avocado and dash of Siracha or salsa (if you need more calories top with a fried egg or egg whites- SO good)

6 Triscuits (recently obsessed with the new sweet potato/onion flavor) and light string cheese or Laughing Cow cheese

1 serving Blue Diamond Habenero BBQ almonds (another new obsession)

Smart Pop popcorn 100 calorie mini bag butter flavor with a sprinkle of parmesan and italian herbs

1 small corn or wheat flour tortilla filled with avocado, sharp cheddar, and salsa

Banana Blueberry Protein Pancakes (plus some variations)


I thought for my first uploaded recipe I’d begin with what we all know is the best and most crucial meal of the day (even though I’m not afraid to admit I’ll eat these at any time, anywhere).  These are seriously the best breakfast any day of the week.  They’re loaded with protein, fiber, and the bonus of healthy fat of the nut butter to keep you full until lunchtime or to fuel that morning workout that we all love deep down.  Regular pancakes usually leave you feeling completely stuffed and on a sugar high, only to crash and feel hungry shortly after.  You can play around with any fillings, toppings, or yogurt add-ins to make them your own perfect creation.  I never make them the same way twice.  When I first saw this idea, I thought no way could oats + egg whites = healthy pancake perfection. Long story short – I was wrong.  The main idea is that you use equal parts oats and egg whites depending on your caloric needs, stomach growls after a long Saturday morning run, or how many hungry friends are coming over for a quick and easy weekend brunch (1/4 c, 1/3 c, 1/2 c, etc.), and adjust the other ingredients proportionally. The banana in the batter is completely optional, but I think it really helps the texture. This recipe is my standard and will make 1 large or 2 smaller pancakes with about 1/4 c yogurt sauce.


1/3 c quick cooking oats

1/3 t baking powder

dash of salt

vanilla extract to taste

sweetener to taste (I’m a big fan of all-natural Truvia in all my cooking/baking, but a little sugar never hurt anyone)

1/3 c liquid 100% egg whites (I use the carton, but you can always use whites separated from your eggs)

1/3 soft banana, mashed

1/4 c nonfat plain Greek yogurt (Chobani is my favorite b/c it’s usually cheaper than other brands)

1/2 – 1 T almond butter (or any nut butter)

splash of milk (I usually use unsweetened almond, but anything’s fine)

1/2 c fresh blueberries

**Optional batter add-ins/toppings : cinnamon, protein powder, ground flax, chopped nuts, dried fruit, cocoa powder, PB2 (powdered peanut butter with most fat removed), any fresh fruit, chocolate chips, pumpkin puree (SO good)


Combine oats, baking powder, salt, sweetener, and any other seasonings you want.  Add whites, vanilla, and mashed banana.  Let the batter sit for a few minutes while you heat a pan sprayed with cooking spray over medium/high heat.   Pour the batter as one big pancake or a couple smaller ones and let the egg whites set up for 2-4 minutes.  Whenever it’s holding together enough that you can flip it, that’s when you know.  The other side should only take another 1-2 minutes.  You don’t want to over cook them, because they can get tough.  For the yogurt sauce combine yogurt, almond butter, vanilla/sweetener/spices to taste, and if you need to thin it out a little, add the splash of milk.  It should almost look like a frosting.  I like to heat it for about 20 seconds, just so it’s warm with the warm pancake.  Top your pancakes with the sauce and finish with the fresh berries on top.  Dig in with a generous cup of coffee and enjoy a plate of pancakes completely guilt-free!