Quote:
Originally Posted by schu_22
Breakfast + kale + blender does not compute in my brain
I hear ya, it was a saga to get there. After coming off the steroids wife had absolutely no hunger nor ability to eat solid food in the morning so I started making her breakfast smoothies. She had dietary restrictions at the time and her meds were not balancing, so the doctor approved carnation and yogurt with bananas or strawberries. I'd just make one for me, too. When she came off the restrictions, I got a vitamix and started shotgunning whatever healthy-looking thing I could fit into her smoothie while generally trying to keep it tasting like desert so she wouldn't notice. Got the idea that it's better to drink your vegetables and eat your fruit. I just find kale by far the easiest to work with and keep the flavor from getting overwhelming. A lot of veggies need ginger to kill the taste, but kale is fine with just a slice of lemon. Most weekdays the smoothie is my breakfast + dinner on the drive home, so I don't really want it too fruity.
Here's the current formula, typically makes around 60 ounces for 2 meals:
yogurt 1 cup plain full fat organic
milk 1/2 cup whole organic
whey protein 1 scoop chocolate or vanilla
fish oil 2 tablespoons high dha
coconut oil 1 tablespoon organic virgin
pumpkin seeds small handful
pecans small handful
flax seeds 1 tablespoon
kale 6-8 leaves with stem
carrots 3 organic
celery 3 sticks organic
lemon 1/2
acai powder 1 tablespoon organic
cranberries 1/2 cup frozen
macha green tea powder pinch or two (same as cup of the tea)
ice & water as needed for blend/temperature
I've come to really like the taste, and the flax seeds expand during the day giving me a different texture for dinner, which helps.
Plus it's rich in fiber. Gotta watch out for this bad boy:
Last edited by Holliday; 05-27-2013 at 10:40 PM.
Reason: I guess that should go in spoilers