Super Food Matcha Smoothie

Super Food Matcha Smoothie


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Super Food Matcha Smoothie
A delicious (and conveniently green - a small nod to St. Patty's) super food smoothie! This is a great smoothie for meal substitution (lots of protein and fiber and collagen), AND a great introduction to matcha if it's something you're on the fence about or don't always enjoy!
Course Breakfast
Cuisine Smoothie
Prep Time 3 minutes
Cook Time 2 minutes
Servings
person
Course Breakfast
Cuisine Smoothie
Prep Time 3 minutes
Cook Time 2 minutes
Servings
person
Instructions
  1. In a blender, combine all ingredients EXCEPT blueberries and coconut.
  2. Blend until smooth.
  3. Serve with frozen blueberries and coconut on top (or toppings of your choosing!)
How to Make a Protein Packed Breakfast WITHOUT Protein Powder

How to Make a Protein Packed Breakfast WITHOUT Protein Powder

Protein Packed Breakfast Without Protein Powder

Ask Leanne

In my inbox today was a question from a gal who is trying our new Re-Boot Camp! She had a question regarding having a smoothie everyday—

Dear Leanne,

I just signed up for the Re-Boot Camp.  I did not realize that breakfast would be a smoothie and the recipe contains your protein powder, etc….  Is there something else you can have for breakfast?

I didn’t order these items when I first signed up because I didn’t realize they were necessary for this program.

Becky

Hey there Becky!

I use smoothies because of their ease of accomplishment AND it really, really helps with weight loss from my own personal experience.

If you would prefer, you can scramble two eggs, add some salsa on the top if you like and 1/4 of a ripe avocado–that would totally work. I’d also add some fresh berries like raspberries, strawberries, blueberries or blackberries on the side; no more than 1/2 a cup. 

Hope that helps! 

Glad to have you join Re-Boot Camp!

Hugs,

Leanne

PS—Re-Boot Camp is happening NOW! No, you don’t have to do the smoothie, but my question would be, why wouldn’t you? GREAT results happen when you embrace this one daily habit! This is what Megan said about our smoothies, “The smoothies were so filling that I didn’t even think to snack and I have tons more energy. I have multiple sclerosis and four young kids so the extra energy is a life saver.”

The REAL Unicorn Smoothie

The REAL Unicorn Smoothie

Leave it to Starbucks to ruin the magic of Unicorns with a fake and dangerous imposter!

(sigh of relief that they’ve vanished!)
Want in on a secret?! Unicorns are REAL! And you can taste their full magic only when using REAL ingredients!
Introducing the Real Unicorn: a smoothie worthy of consumption. Full of flavor, nutrients, color and a generous helping of real magic!
Get the recipe below!

Saving Dinner’s Real Unicorn Smoothie

Serves 4

Whipped Cream:

1 (14 ounce) CAN Unsweetened Full Fat Coconut Milkthere’s a trick with this. If you have a store that sells “coconut cream” then use that! If not, do not fear, you just gotta shake the full fat cans to see how thick it is. I have found that in all my local grocery stores there’s always more than one coconut milk brand (usually in the ethnic foods aisle) – I shake them to judge thickness. If you hear the liquid slosh around, it’s not as thick as we’d like, if you don’t hear anything and it seems solid, you found a winner! That just means, the water has separated from the cream, and all the cream is on top, so it makes great whipped cream! IF you can’t find one that’s that thick, that’s ok. Buy whatever full fat kind you can find, and you can just leave it in the freezer a little longer before serving and it should still hold up!

1 tablespoon raw honey

Blue/green stripe:

1/2 cup plain coconut yogurt

1 teaspoon raw honey (optional)

A dash (about 1/2 teaspoon) of Saving Dinner’s Just Juiced Greens OR of Blue Majik (a superfood powder that looks bright blue when added to anything, can be found on Amazon or some local health food stores) – just use enough to get the color you’re hoping for. I used a tiny little bit of both Blue Majik and Just Juiced Greens for the images on this post!

Purple base:

1 1/2 cups unsweetened coconut milk, divided (I use carton coconut milk for this part)

1/2 cup frozen blueberries

1/4 cup frozen blackberries

1/2 scoop Saving Dinner’s Vanilla Perfect Paleo Protein

1/2 scoop Saving Dinner’s Fibermender 2.0 (optional)

Pink top:

1 1/2 cups unsweetened coconut milk, divided (again, the carton kind)

1/2 cup frozen strawberries

1/4 cup frozen raspberries

1/2 scoop Saving Dinner’s Vanilla Perfect Paleo Protein

2 teaspoons Saving Dinner’s Just Juiced Reds (plus a little for sprinkling)

1/2 scoop Saving Dinner’s Fibermender 2.0 (optional)

Instructions:

WARNING: to achieve the look in the images, it takes a little more effort than the average smoothie! If appearance doesn’t matter as much to you, then follow the simplified assembly at the bottom of the recipe!

First up: whipped cream! If you were lucky enough to find an especially thick can of coconut milk, and the cream and water separated, then carefully scoop the cream out of the can and into a medium bowl (dispose of water at base of can – and if you didn’t find a can where the cream separated, that’s ok! Just add it all to the bowl). Add honey and whisk together until fully combined and smooth.

Pour into a zipper topped plastic bag, release excess air, seal and place in freezer.

In a small bowl, whisk together all ingredients for the blue/green stripe (yogurt through Just Juiced Greens/Blue Majik). Whisk together until fully combined and smooth. Pour into a small zipper topped plastic bag, release excess air, seal and place in freezer.

In a blender, pour 1 cup of coconut milk. Add all remaining ingredients for the purple base (blueberries through Fibermender) and top with remaining 1/2 cup of coconut milk. Blend until smooth and transfer to a separate pitcher or measuring cup. Give this a quick stir before serving. *If it’s too thick, add a little more milk till you get the right consistency! If it’s too thin, add more frozen berries!

Rinse blender, and then add 1 cup of coconut milk. Add all remaining ingredients for the pink top (strawberries through Fibermender) and top with remaining 1/2 cup of coconut milk. Blend until smooth. *If it’s too thick, add a little more milk till you get the right consistency! If it’s too thin, add more frozen berries!

By now your whipped cream and blue/green stripe should’ve been in the freezer for about 10-15 minutes (if not, wait a couple more minutes till you get there). IF you used coconut milk where the cream didn’t separate, your whipped cream will need to set in the freezer for somewhere between 30 and 60 minutes – enough to where you know it’ll be thick and stiff enough to stand up when you add it!

To get the full visual of the unicorn magic, use a tall clear glass cup. Fill bottom half with purple base.

On one corner of the blue/green stripe bag, cut a tiny little piece of the tip off – now use it like an icing bag, and add a few swirls of it to the side of the glass above the purple half (it should stick to the glass nicely).

Now pour in pink top and leave just a tiny bit of room for the whipped cream.

Like the blue/green stripe bag, we’re going to cut the tip of one of the corners in the coconut whipped cream bag. This time a little bigger than the stripe one. Swirl the whipped cream on top, sprinkle some magical Just Juiced Reds fairy dust on top, and voila!

Want to make it easier? You can skip the baggies! Once the whipped cream is made, throw the bowl into the freezer (it’ll still need a few minutes to set). Prep the blue/green stripe (but leave in bowl) and make the purple and pink base and bottom. Then just layer! Purple, thin layer of blue/green, pink, and use a spoon to dollop the whipped cream on top!

Want it even easier?! Skip the layers. Make the whipped cream separate, but blend all other parts of the smoothie all together in the blender!

 

Wanna share this on Facebook to save the recipe and share with friends? Just click HERE 

Why I love coconut milk (it’s probably not what you think!)

Why I love coconut milk (it’s probably not what you think!)

By: Leanne Ely

 

Happy Tuesday, Y’all!

It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?

Today’s focus is on: COCONUT MILK

There are a lot of producers of coconut milk making it easy to pick up this delicious drink at the grocery store. Easy to swap dairy milk for coconut milk, it’s always in my blender in the mornings, making my breakfast in a glass smoothie!

Coconut milk is rich in MCT (medium chain triglycerides) which gets used for fuel and is not stored as fat and satiates, keeping you full. Coconut milk is also rich zinc (think pretty skin), potassium (helps normalize blood pressure) and selenium (may decrease joint inflammation).

After all that, I know you’re going to want to keep some in your fridge!

Coconut-Milk-smoothie

Here’s a TRICK:

Slip a little coconut milk in your cooking (fabulous with curries!) the antimicrobial nature of the coconut milk will help keep the cooties at bay!

And a TIP:

You can buy coconut milk in the can or the dairy case. My recommendation is go with the fresh stuff (So Delicious and Silk both make it, as does Trader Joe’s if you’re fortunate to live near one). Not only is it cheaper this way, but it’s fresher, too.

And your RECIPE:

Lemon Infused Crab Cakes

ASSEMBLE:

Ingredients:
16 ounces crab meat
1/4 cup chopped fresh parsley
1/2 cup almond flour
Sea salt and freshly ground black pepper to taste
1/4 teaspoon ground paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground mustard seed
1/8 teaspoons ground nutmeg
1 1/2 tablespoon lemon juice
1/2 tablespoon lemon zest
1/4 cup unsweetened coconut milk
1 large egg

To Assemble: In a large mixing bowl, mix all ingredients together.

On a large sheet of plastic wrap, take crab meat mixture and pat into patties. Wrap each crab cake individually.
In a 1 gallon freezer bag, add wrapped crab cakes.

Seal bag, squeezing out excess air.

To prevent freezer burn, place the filled bag in a second 1-gallon freezer bag; carefully squeeze the bag to force out any air, then seal. On the outside of the bag, label with the recipe name and date of preparation; place it in the freezer.

THAW:

Defrost your freezer meal the night before in the fridge. If you don’t have a full thaw at cooking time, remove it from the holding bags and place it in a sink of water to speed-thaw your food. New rules allow for thawing in hot water (100 degrees) with no issues regarding quality or safety (old rules said to use cold water for thawing, but this is no longer necessary – hot water is fast, effective and safe).

COOK:

At time of cooking ingredients:
2 teaspoons olive oil

Cooking Instructions: In a large skillet, heat oil over medium and add crab cakes. Cook for 3 to 4 minutes per side, until brown on the outside and cooked through on the inside. Serve warm.

If you want more fabulous recipes like this one (which is from our current Freezer Menu), click here!

 

Go ape for bananas!

Go ape for bananas!

By: Leanne Ely

 

It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh?

Today’s focus is on: BANANAS

You’d have a difficult time finding a home in North America without a bunch of bananas sitting on the counter.

Bananas are harvested all year long from trees, where they grow on the banana plant in clusters of 50–150 other bananas.

Delicious, nutritious, and so darn versatile, all wrapped up in their own biodegradable wrapper, there’s a lot to love about this sweet and creamy fruit.

Did you know that bananas are so loaded with potassium that they can help you balance out a sodium overdose? If you’ve gorged on Chinese food or something very salty, eat a banana and you’ll find yourself all fixed up in no time. That’s because each cell in your body has a little sodium/potassium pump inside, and there’s enough potassium in a banana to make things right.

Besides potassium, bananas are high in manganese, fiber, biotin, copper and vitamins B6 and C.

I eat bananas every day, right out of hand or tossed into a smoothie. Don’t go so bananas over bananas that you go overboard, though! They are still high in sugar and should be enjoyed in moderation. One a day is fine.

Now, it’s time for your Trick:

When your bananas are getting too ripe for your liking, peel them and toss them in a freezer bag. Then, when you need a banana for your smoothie or a batch of banana bread, you have them at the ready!

Your Tip:

If you’re hungry for a banana and the ones on your counter are still green, wrap them in a paper bag with an apple and they’ll ripen up quicker.

And your Recipe from our current 10 Day Blitz!

Strawberry Banana Smoothie made with fresh Ingredients

Strawberry Banana Smoothie

INGREDIENTS:

1 cup unsweetened coconut milk

1/2 to 3/4 cup water (or more coconut milk)

1 cup frozen strawberries

1 small banana, peeled

1 cup frozen pineapple chunks

1 scoop Saving Dinner Perfect Paleo Protein

2 teaspoons Saving Dinner Fibermender 2.0 (optional)

1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, add unsweetened coconut milk, water, strawberries, banana,

pineapple chunks, Saving Dinner Perfect Paleo Protein, Fibermender 2.0 (optional) and Just Juiced Greens (optional); blend until smooth and enjoy! For a thinner smoothie, add more unsweetened coconut milk.