This Green Kiwi Smoothie will get your St. Patricks Day or any other day for that matter off to a protein packed start. Enjoy this for breakfast or snack or any time of day when you need a boost of energy.
I promise you will want to ditch that infamous shamrock shake as this smoothie is as sweet and creamy and way healthier!
Kiwi Green Smoothie
Yield 2 – 16 oz Servings
1 Green Apple, sliced
1 Kiwi, sliced
2 Cups Mixed Greens
2 Servings Protein Powder of choice
1 1/2 cups Almond Milk
1 Cup Ice Cubes
Pour almond milk in blender. Add remaining ingredients and blend until smooth.
This Gorgeous Green Smoothie recipe is courtesy of Tosca Reno. She is the author of the Eat Clean Diet® series of books. I have been a fan of this lady for quite some time and just had the chance to meet her on a wellness retreat, which you can read about here.
The Clean Living® Experience with Tosca Reno
The avocado makes this shake smooth and creamy while the pear adds just the right amount of sweetness.
Here is the recipe. Enjoy!
GORGEOUS GREENS SMOOTHIE
PREP TIME: 5 MINUTES | COOK TIME: NOT APPLICABLE | YIELD: 2 CUPS | NUMBER OF SERVINGS: 1
1 pear, cored
1 handful baby kale
1 handful spinach leaves
1 cup water or milk alternative of your choice
1 scoop vegan vanilla protein powder like Sun Warrior.
1 Tbsp flaxseed
1. Place all ingredients into a blender and blend until smooth. Add more liquid if necessary.
2. Serve chilled.
The Clean Living® Experience with Tosca Reno could just change your life. It did mine, so that is why I am writing this today.
I first encountered Tosca Reno in 2007, when a magazine I subscribed to had her graced on the cover at age 40 in tip top shape. Once tipping the scale at 204 pounds she decided enough was enough and dropped the weight by using her eat clean® diet plan and eventually even competed in a figure competition.
The fact that she was older and had been overweight and now looked amazing, peaked my interest, so off to the store I went to get her Eat Clean® Diet book. It was easy to follow and it worked! I lost the weight I wanted to lose and I have been a fan ever since! I have most of her books, follow her on social media and subscribe to her newsletter, which is how I found out about this retreat.
A few weeks ago I got an email from her newsletter that she was hosting a wellness retreat at the beautiful Villa Estrella in Costa Rica through a company called Retreats Unlimited. Enough said for me as I know she knows her stuff and booked the retreat. I could not wait to meet her.
This retreat came at the perfect timing in my life as I have put back on a few of those extra pounds I lost so many years ago. In addition to the weight, my personal life was on the rocks as a move away from family and friends as well as becoming an empty nester all at the same time has thrown me into a tizzy. I know her plan works and thought this is just the ticket I needed to get recharged and back on track.
Once at the resort and meeting Tosca, it was clear I needed this even more than I thought. Not only did she address health and wellness issues, she gets to the core of the emotion. By sharing her own struggles, she became one of the group and made a safe zone where if desired, others could share their struggles. I’m pretty sure I was a blubbering idiot but it felt good to release the emotion.
Come to find out, we all have struggles and hurt, even Tosca. Your hurt looks different from my hurt, but it is still pain. It was comforting to see I am not the only one out there that feels like they are drowning in this thing called life.
Tosca worked ahead of time with the chef and every meal was clean eating® approved and delicious. Just after a couple of days of eating like this, the body starts detoxing as there has been no sugar intake, just clean healthy delicious foods. Some detoxing symptoms the group experienced were headaches and acne which is the bodies way of expelling the toxins we carry around.
With all of the amazing food, I really did not feel like I was losing any weight but decided to go ahead and weigh when I got home. I was down 3 pounds! Not bad for a four day retreat, I’ll take it!
Along with informational sessions on healthy eating, supplements, metabolism, and even a little sex, you will spend time with Tosca in the kitchen.
She will teach you her secret recipe for wetter water, plus easy tips and tricks to clean eating® so you will be able to cook and eat like this at home!
I am now back home and am back on track. My kitchen is stocked and I am not missing the sugar or anything else I have taken out.
Eating six meals a day, I had forgotten how much food you can really eat on this diet. Honestly, it is not a diet but more of a lifestyle way of eating as it is easy to follow and you get to eat real food.
For those interested in the fitness side you will not be left out. Tosca personally leads workouts in the pool, on the beach and fitness facility throughout the day. Nothing is mandatory at the retreat and at any time you may opt out of a session or workout with no judgement.
If all of the above is not enough, you also get a personal coaching session with Tosca if you wish.
There are a limited number of guests allowed on this retreat so the setting is intimate, personalized and Tosca is literally walking beside you!
Our group was very flexible and bonded well. I have made new friends that I will treasure for a lifetime. As a super fan of Tosca I thought it might be intimidating to meet her. It turned out to be the exact opposite. Tosca is humble, gracious, knowledgable, inspirational, strong and truly beautiful inside and out.
She was a blast and joined the group in all areas even accompaning us into the town to do some souvenir shopping and got a fish pedicure at the fish spa. So fun!
She took the time to bond with each one of us and embraced our individual needs.
She was gracious enough to sign all of the books that I brought and laughed when I was labeled the stalker of the group. I am honored to be called her friend now and not just a fan.
If you are in need of getting recharged physically, emotionally, mentally nutritionally or just looking for a fun getaway, I encourage you to seek out this retreat, it is truly a life changer.
The Retreats Unlimited staff go above and beyond to make sure you have the most amazing experience. They have more wellness events scheduled through out the year with various health and wellness ambassadors. Tosca’s are in March, April, May and October. Get more information at the Retreats Unlimited website. For more information on Tosca Reno or to order her books visit toscareno.com.
This Cauliflower Fried Rice with Cashews uses riced cauliflower which is becoming my new favorite ingredient. The frozen pre pre packaged Everyday 365 brand from Whole Foods Market makes it easy to have on hand.
As an ambassador for Whole Foods Market we are given a gift card to create a recipe highlighting a focus ingredient and this month is their riced cauliflower. I wish to thank Whole Food Market for the gift card to create this recipe for Cauliflower Fried Rice.
Using the toasted sesame oil in this dish makes all the difference and really amps up the flavor. I promise you will never miss using regular rice which will safe a ton of carbs!
I use Bragg Liquid Aminos which is a great substitute for soy sauce. If you like things with a little extra heat feel free to top it with a little Siracha.
Cauliflower rice can be used to substitute rice in other recipes including including a binder agent for meatballs. Check out the recipes from Whole Foods Market following my recipe for the Cauliflower Fried Rice with Cashews.
Cauliflower Fried Rice with Cashews
1 12 oz package 365 Organic Riced Cauliflower
1/4 cup chicken stock
1 cup baby carrots, chopped
1 cup sugar snap peas, chopped
2 green onions, sliced (tops reserved)
6 tablespoons toasted sesame oil, divided
1/2 cup cashews, toasted
1” cube fresh ginger root, finely minced
2 cloves fresh garlic, finely minced
1 8 ounce can sliced water chestnuts, drained
3 tablespoons Braggs Liquid Aminos or soy sauce
1/4 teaspoon crushed red pepper flakes
nonstick cooking spray
Yield 4 1 cup servings
In dry skillet add cashews to toast for 2 minutes stirring constantly so they don’t burn. Set aside.
Crack eggs in bowl and whisk. Spray nonstick skillet with cooking spray. Add eggs and cook scrambling until they are just done. They should still be very soft. Remove from skillet and place in bowl.
Place 3 tablespoons sesame oil in skillet and turn on medium high. Add package of riced cauliflower stir fry until coated with oil. Add chicken stock and mix well. Turn down heat to low and let simmer 2-3 minutes until cauliflower is crisp tender.
Remove from skillet and place in bowl.
Chop carrots, sugar snap peas and green onions. Reserve tops of green onions for later use.
Be sure to peel fresh ginger root and remove skin from garlic. Finely mince garlic and ginger or I find it easy to use a garlic press if you have one.
Place remaining sesame oil in skillet. Add ginger and garlic and stir fry a few seconds. Add in carrots , sugar snap peas, green onions and water chestnuts. Stir fry until carrots are a crisp tender.
Using slotted spoon, scoop cauliflower back into skillet (this will help to not make it watery. Mix well. Add in crushed red pepper flakes and 3 tablespoons liquid aminos or soy sauce and toss to coat ingredients. Add in scrambled eggs. Give cashews a rough chop if desired and add to cauliflower mixture. Give the mixture a good stir to incorporate all ingredients. Remove from heat.
Place in serving dish and top with remaining green onion tops
This Cauliflower Fried Rice With Cashews has all the flavors of traditional fried rice with out all the carbs and calories. I promise you will love it! Check more ways to use riced cauliflower in the recipes below from Whole Foods Market.
Baked Buffalo Meatballs: http://www.wholefoodsmarket.com/recipe/baked-buffalo-meatballs
Cauliflower Couscous (gluten/dairy free): http://www.wholefoodsmarket.com/recipe/cauliflower-couscous
Cauliflower 101: http://www.wholefoodsmarket.com/blog/rediscover-cauliflower
This protein packed cashew and banana smoothie is a new take on one I usually make with almond butter that my daughter loves. It is super simple using almond butter, spinach, banana and almond milk along with a little ice fro blending.
With this months Whole Foods Ambassador theme being all about smoothies it only seemed fitting play around with the recipe. I wish to thank Whole Foods for supplying me with a gift card to purchase the ingredients.
I found this cashew butter at Costco and have fallen in love with it so I thought it only fitting to swap out the almond butter for the cashew. If you are not fan of cashews, you can certainly use almond butter, peanut butter or any other nut butter you like.
Adding the avocado adds essential healthy fats and makes the smoothy creamy. The protein powder boost the protein content. Any protein powder will work so feel free to use your favorite one.
Any chance to add greens to a smoothie is a great way to boost the nutritional content.
In addition to my recipe for this Protein Packed Cashew and Banana Smoothie there are some additional smoothie recipes from Whole Foods Market.
Protein Packed Cashew and Banana Smoothie
Yield: 6 Cups
2 Cups Almond Milk
2 Cups Fresh Spinach
4 Tablespoons Cashew Butter
2 Scoops Protein Powder (optional)
2 1/2 Cups Ice
Pour almond milk in blender add banana, spinach, avocado, cashew butter, protein powder and ice. Blend until smooth. Starting with the liquids on the bottom makes blending the smoothie easier.
Whole Foods developed an interactive tool for you to see the macros of your blend – check it out here: http://www.wholefoodsmarket.com/smoothie
Sunrise Breakfast Smoothie: http://www.wholefoodsmarket.com/recipe/sunrise-breakfast-smoothie
Get Your Greens Smoothie: http://www.wholefoodsmarket.com/recipe/get-your-greens-smoothie
Sweet Potato & Coconut Smoothie: http://www.wholefoodsmarket.com/recipe/sweet-potato-coconut-smoothie
I have been making this Asian salad for years using nappa cabbage. As a Whole Foods Market Ambassador we are given a monthly theme on certain ingredients to create a recipe. This months theme is all about leafy greens and bok choy makes that list. I wish to thank Whole Foods Market for supplying me with a gift card to pruchase the ingredients.
For more info on other leafy greens and additional recipes you can check out the links and info from Whole Foods Market at the end of this post.
With January being a month of new years resolutions existing of trying to incorpoate more healty habits. This Bok Choy Asian Salad can foot the bill without sacrificing flavor. The crisp bok choy is light and refreshing while adding the toasted almonds and sesame seeds add a delightful crunch. Adding additional veggies certainly pumps up the nutritional content and the option of adding a grilled breast can increase the protein. If you wish to omit the chicken it is makes a great vegetarian dish. The dressing for this salad can be taylored to everyones unique taste. With plenty of Asian dressings on the market you can certainly choose your favorite one to top this salad.
Two of my favorites are Braggs Ginger Sesame and Cindy`s Kitchen Double Garlic, Ginger and Lime. I sometimes even make my own by combining some rice vinegar with some toasted sesame oil, a little fresh minced garlic, a drzzle of honey to sweeten and dash of siracha to add a bit of a kick.
Bok Choy Asian Salad
1 Bunch Bok Choy, chopped
1 Bunch Green Onions, sliced
1/4 Cup Almonds, chopped
2 Tablespoons Sesame Seeds
1/2 Cup Each Brocoli, Carrots and Sugar Snap Peas, chopped.
1 Grilled Chicken Breast, sliced (optional)
This recipe makes two large entree salads. It is perfect if you are just cooking for two or want to have a dinner for one with lunch the next day as was the case for me.
Chop almonds and place in dry skillet. Add sesame seeds and toast over medium heat until toasted.
Toss bok choy and green onions in large bowl and place all of the greens in serving bowl. Top with remaining veggies, grilled chicken and toasted nut mixture. Top with dressing of choice. Enjoy!
Branch out this new year by trying different leafy greens and choys. These are great for juicing, stir-frying, salads, and braising. Each one is unique and can add texture, flavor, and nutrition to your cooking in different ways.
Chard: Great for Stir Fry!
Kale: Excellent for Juicing or Smoothies!
Mustard Greens: Pungent & Spicy!
Collard Greens: Nutrient Dense with Mild Taste!
Arugula: Peppery & Great for Salads!
Spinach: Mild Flavor, Great for Juicing!
Bok Choy: Best for Stir-Fry and Braising!
Gai Choy: Mustardy & Spicy!
Gai Lan: Try it Steamed! Shanghai: Sweet & Delicate!
Baby Bok Choi: Like Chard? You’ll Love This!