Go Green and Never Go Back

by Brittany Mullins on June 19, 2013

I hope you all enjoyed the Butternut Squash and Arugula Salad from Eat Yourself Skinny! Today’s guest post comes from the lovely Leanne, a holistic nutritionist and the girl behind the healthy living site, Healthful Pursuit. Whether you’re sensitive to dairy, gluten, soy, eggs, grains, or sugar, or are just interested in eating healthy, Leanne’s fun and simple healthy recipes; of which she has more than 600 posted on her site, are a great resource for everyone.

Smoothies

Hi Everyone! My name is Leanne and I run the recipe-loving, gluten-free living, allergen-free site, Healthful Pursuit. I’m all about celebrating my food allergies, letting go of feeling restricted by my eating style and getting excited about eating healthy. It’s a rip, roarin’ good time, I must say.

Somewhere between learning I was sensitive to gluten and studying holistic nutrition, I fell hard for green smoothies, juices, elixers, tonics, teas, you name it. Since then, I’ve developed over 20 super spectacular green drinks of all sizes, colors and types.

Why are greens so important? Well, they:

  • are loaded with calcium
  • aid in muscle relaxation and recovery
  • add a glow to your skin
  • make your hair healthy and shiny

If sucking on a pile of fresh parsley just ‘aint your thing, you could pack a bunch of greens in a smoothie or juice and eliminate the stress of making sure you’re getting enough greens on the daily.

Let’s go through, step-by-step, on how to make green smoothies. It’s easy. You got this… and if you’re a smoothie connoisseur , please, share your strategies in the comments below!

  1. Start with a liquid base: 1 cup (500mL) of water, non-dairy milk or steeped tea
  2. Pick your green: 1-3 cups of spinach, kale, mustard greens, beet greens, collards, or chard
  3. Pick your sweetener: medjool dates, banana, coconut nectar, pears or xyltiol
  4. Grab some fruit: go crazy here!

How to add extra protein to a smoothie or juice:

  • 1 tablespoon chia seed
  • 1 tablespoon nut butter like peanut or almond
  • handful of raw nuts like cashews, almonds or macadamia nuts
  • 30 grams protein powder of your choice. I really like adding Vega Vanilla Recovery Protein Powder.
  • Use non-GMO soy milk instead of almond milk
  • Add 1/4 – 1/2 cup silken tofu
  • If you’re NOT vegan, adding 1/4 cup pasteurized egg whites is phenomenal

How to boost flavor in your smoothies and juices:

  • Use chilled steeped tea like peppermint, berry, or chai instead of juice, milk or water
  • Super food powder like lucuma, maca, camu camu
  • Zest from oranges, limes or lemons
  • Spice mixtures like Chinese 5 spice, chai, or cocoa powder and cayenne

How to keep a smoothie under 300 calories:

  • Replace nuts like almonds, cashews or peanuts with the ‘skinny nut’, pistachio
  • Use water instead of milk and flavor the smoothie with all natural vanilla or almond extract
  • Opt for sweeteners like xylitol or stevia in place of sugar
  • Reduce the banana in the recipe from 1 whole banana to 1/2

And now, for a bit of recipe inspiration!
EBF Smoothie2

Key Lime Pie Smoothie: Vegan, gluten and nut-free key lime green smoothie that’s under 300 calories. Tastes just like pie!

Apple Pie Smoothie

Apple Pie Smoothie: Treat your taste buds with apple pie in the morning! Instead of using almond milk with this smoothie, I opted for water with 1 tbsp walnuts to increase the fiber and healthy fats in this breakfast treat!

Super Woman Green Smoothie

Super Woman Green Smoothie: The greens are hiding in this super food-packed smoothie. One glass and you’ll be ready to fly into action!

Blushing Green Juice

Blushing Greens Juice: Light and delicious green juice, sweetened with oranges and grapefruit. Fresh tarragon makes each sip grounding and wholesome.

Go Go Greens Juice

Go Go Greens Juice: a splash of lemon is all the fruit that this juice needs. It’s green juice to the max!

I bid you farewell, for now. It’s been a slice, an absolute pleasure.

Now, I’d love to hear from you… what’s your favorite smoothie or juice combination?

Leanne

Author bio: Leanne Vogel is a holistic nutritionist who has chosen to celebrate her allergies, overcome her food restrictions, release her negative relationship with food and live freely. You can find her living out her journey as she documents her latest adventures on her blog, www.healthfulpursuit.com.

Connect with Leanne…

Facebook: healthfulpursuit

Twitter: @be_healthful

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Butternut Squash & Arugula Salad

by Brittany Mullins on June 17, 2013

Isaac and I officially tied the knot! Saturday was the best day of our lives and far more beautiful than we could have ever imagined — even in our wildest dreams. If I had to describe the night in one word, it would be, magical. The weather was absolutely gorgeous, the venue was in full bloom and we were surrounded by our loving friends and family. We seriously couldn’t have asked for anything more. I could go on and on (and I will in my full recap) but for now I’m going to enjoy the sunshine of St. Croix with my husband. (Ohmigosh, I have a husband.) <– Added that in just in case you were wondering what went through my head as I typed that last sentence.

While we’re honeymooning, I’ll be taking a break from blogging but I have several blog posts to share from some of my favorite bloggers. Today’s post is from Kelly of Eat Yourself Skinny.  I’m not quite sure how I didn’t stumble upon her blog sooner, but for some reason I just found her this year (via Instagram, actually). Needless to say, I’m already in love with her blog — she’s a girl after my own heart with a passion for eating healthy. She shares delicious recipes with gorgeous photos over on her blog all the time and I’m honored to have her here today to share one with us. So without further ado, here’s Kelly.

Hello there lovely readers of Eating Bird Food!  I’m Kelly, the writer behind the blog Eat Yourself Skinny, a healthy recipe blog showcasing my favorite dishes, blooming photography as well as little glimpses into my somewhat hectic (yet enjoyable!) life.  I can’t begin to tell you how excited I was to receive a message from Miss Brittany inviting me to guest post while she is away celebrating her big day!  Being an avid follower of Eating Bird Food for quite some time now, I knew we sure had a lot in common and quickly came to find that she is truly just as sweet as her blog illustrates!

Butternut Squash & Arugula Salad

Ok so I must admit, one of my absolute favorite things to do during the summer on weekends, other than the pool of course, is spending the morning strolling through my local farmer’s market.  I just swoon over the smell of fresh flowers and all the colorful baskets full of local produce – it is definitely one of the highlights of my weekend.  This recipe was born after one of these so-called trips and the ingredients came together just beautifully!

The balsamic vinaigrette tasted incredible with this too and one I love to make all on its own.  Whisk together and store in an airtight jar in the fridge and you can enjoy many salads with it!
Butternut Squash & Arugula Salad
 

Butternut Squash & Arugula Salad
 
 

Ingredients
  • 2 lb. butternut squash
  • 1 Tbsp olive oil
  • 1 (15.5 oz) can cannellini beans, drained and rinsed
  • 2 cups fresh corn kernels
  • ½ small red onion, sliced
  • ½ cup chopped fresh basil
  • 3 cups arugula
Balsamic Vinaigrette
  • 2 Tbsp balsamic vinegar
  • ¼ cup olive oil
  • 1 large shallot, minced
  • 1 tsp. garlic, minced
  • 1 packet Stevia
  • ¼ tsp. salt
  • ¼ tsp. black pepper

Instructions
  1. Preheat oven to 400 degrees F.  Peel and seed the butternut squash and cut it into ¾-inch cubes.
  2. Toss squash with olive oil and place in a single layer on an aluminum foil-lined cookie sheet.
  3. Bake 20 minutes, turning squash about 10 minutes in.  Cook until tender and allow to cool completely, about another 20 minutes.
  4. Meanwhile for the balsamic vinaigrette, whisk together balsamic vinegar, shallot, garlic, Stevia, salt and pepper.
  5. Gradually add olive oil in a slow, steady stream, whisking until blended.
  6. Once squash has cooled, toss together with cannellini beans, corn, red onion, basil and balsamic vinaigrette in a large bowl and chill, covered, for 2 to 4 hours.  Toss with arugula just before serving, enjoy!

ButternutSquashSalad
Thank you again Brittany or inviting me to guest post on your fabulous blog! Congratulations on your wedding, I know you’ll just be the most beautiful bride!If you’re interested in more healthy recipes, feel free to check out my blog or simply stop by and say hello!

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How to Make Fresh Spring Rolls (Video)

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Black Beans, Roasted Sweet Potatoes and Red Onions + Tahini

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roasted sweet potatoes and red onion

Do you know the feeling when you try a new recipe that you love and want to tell everyone about because it’s just so darn good? That’s what this post is about… I’m always pinning healthy meal ideas and tasty looking treats on Pinterest but rarely go back to make them. Truth be told my Pinterest [...]

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