The Best Green Smoothies Blog Tour

green smoothie cover

I’m happy to be a participant in the blog tour for The Best Green Smoothies on the Planet by Tracy Russell. I’ve been imbibing a green smoothie every day thus far in 2015, and Tracy’s book has given me a ton of fresh ideas for what kind of greens to incorporate (such as zucchini, broccoli, and dandelion greens). She also inspires her readers by suggesting new (to me) fruit combinations (such as cherries & pineapples, pears & blueberries, and blueberries & persimmons).

Many of Tracy’s recipes include flavor additions such as cinnamon and cacao powder, and none of them contain added sugar. Every recipe in the book is accompanied by nutrition information as well as substitutions and variations. The cookbook is divided into chapters based on the specific health benefits of the smoothies:

  • Detox and Cleansing Green Smoothies
  • Weight Loss Green Smoothies
  • Antioxidant Green Smoothies
  • Fitness and Energy Green Smoothies
  • Immune-Boosting Green Smoothies
  • Calcium-Rich Green Smoothies
  • Heart-Healthy Green Smoothies
  • Iron-Rich Green Smoothies
  • Mood-Enhancing Green Smoothies

I’m sharing a recipe from the Weight Loss Green Smoothies chapter:

BANANA-PINEAPPLE SMOOTHIE

Tracy writes: “This smoothie reminds me of a tropical drink you’d get on the beach. Unlike those high-calorie, sugar-laden drinks, however, this smoothie is low calorie and loaded with fiber to help you lose weight. The addition of spinach gives this smoothie a little extra calcium and iron as well as various vitamins and minerals.”

INGREDIENTS
1 banana, peeled
½ cup cubed frozen pineapple
2 cups fresh baby spinach
Seeds scraped from ½ vanilla bean or ¼ teaspoon pure vanilla extract (alcohol-free)
4 ounces coconut water

NUTRITION INFO
Calories: 187
Fat: 2g
Protein: 3g
Carbs: 40g
Calcium: 6%
Iron: 2.2mg
Vitamin A: 41%
Vitamin C: 89%

There are no recipe-specific instructions, because all you need to do it toss all of the ingredients (in the order listed) into your blender and blend away! Tracy does explain how to make the perfect green smoothie in Chapter Two of Part One of the cookbook, so you can pick up some great tips there.

green smoothie

This Tropics-inspired smoothie is bright, refreshing, and thirst-quenching. It’s creamy (thanks to the banana) without the addition of milk or yogurt, sweet from the pineapple, and – as you can see – a gorgeous shade of green from the spinach.

I enjoyed the Banana-Pineapple Smoothie very much, and I can’t wait to try more of the enticing green smoothies from Tracy’s cookbook!

green smoothie cover

Cinnamon & Toasted Coconut Stovetop Popcorn

popcorn

Surprisingly, I’ve been faring pretty well without sugar. My daily green smoothie and the occasional almond butter-stuffed date are keeping my sweet cravings at bay, and more often than not I don’t find myself wanting something sweet after dinner.

That being said, I’m still hungry between meals… and it’s actually been fun to think of new non-sugary snacks.

popcorn

I’ve recently discovered the deliciousness of stovetop popcorn, and Bree’s recipe has become my go-to technique.

I cut down on the amount of coconut oil used to pop the popcorn, and changed up the topping ingredients to include cinnamon, toasted coconut, and almond slices.

popcorn

Crunchy from the almonds, salty, slightly sweet from the cinnamon and coconut, this popcorn not only tastes fantastic but is also the perfect trifecta of carb/protein/fat to satiate your hunger. The low-calorie popcorn makes it a voluminous snack, and the coconut and almonds make it a hunger-busting one.

Isn’t that everything a snack should be?!

popcorn

 

 

Cinnamon & Toasted Coconut Stovetop Popcorn

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: saute snack

Ingredients (4 servings)

  • 8 cups freshly popped organic non-GMO popcorn (I recommend this recipe; follow instructions through popping the corn and omit the butter, honey and salt; I also use closer to 2 Tbsp coconut oil for popping rather than 1/4 cup)
  • 2 Tbsp melted unsalted butter, preferably organic
  • 1/2 tsp Kosher salt
  • 1 tsp ground cinnamon
  • 1 cup toasted almond slices (stir in a dry skillet set over medium-high heat until lightly golden brown)
  • 1 cup toasted unsweetened coconut flakes (stir in a dry skillet set over medium-high heat until lightly golden brown)

Instructions

our the melted butter over the freshly popped popcorn; stir to evenly coat. Sprinkle on the salt and cinnamon; stir to evenly coat.

Stir in the toasted almond slices and coconut flakes. Eat immediately.

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