Meal Replacement Smoothies

So, I got a NutriBullet this summer.  I am really not trying to promote any particular brand, as I know there are several completing ones on the market.  My aunt just recommended this particular one to me.  I LOVE it!!  

I have been playing around with various smoothie combinations.  I have been drinking them for breakfast, and sometimes even lunch.  I have been trying to pack them with protein to use for meal replacement.  It is allowing me to keep better tabs on my total caloric intake for the day, while staying full and I feel great!  Sometimes, I actually prefer a smoothie over some of my favorite breakfast or lunch meals.  

I also make some for the kids to have with their meals.  They are growing like weeds and can use all of the muscle building protein they can get.  I also put some leafy greens in their smoothies.  They drank them for several days before my oldest said, "Hey, are you putting salad in the smoothies?"  Haha!  

Here is a variation of my go to favorite right now.  I think this smoothie has about 320 calories, 7g of fat, 47g carbohydrates, 10 g fiber and 20 g protein (per my fitness pal ap).  It is also a good source of vitamin A, vitamin C and calcium.  I am not a nutritionist so don't hold me to those numbers.  ;)

Strawberry Banana Spinach Smoothie

1 c loosely packed fresh spinach

1/2 fresh banana (sliced)

4 medium strawberries (sliced)

1/3 c plain Greek yogurt

2/3 c skim milk (or milk of your choice)

6 raw almonds (unsalted)

1 T old fashioned oats*

1 T chia seeds

1 t honey

little bit of crushed ice

 Put all ingredients in the cup and blend!  Drink immediately.
*If you are on a gluten-free diet, be sure to use gluten-free oats or omit.

Notes:  Other variations I really liked: 

-Replace spinach with kale or a kale/spinach blend

-Replace the almonds with 4 pecan halves

-Replace skim milk with soy or almond milk

-Omit strawberries (don't always have some)
-Replace the strawberries with about 6 grapes
-Replace the strawberries with about 4 cubes of pineapple

-Replace fruit with half of a large sliced peach (remove pit and leave peel on)
-Replace fruit with cucumber and melon

-Sometimes I omit the oats, especially if I have been eat a lot of other carbs that day.

Strawberry Yogurt Muffins {Egg-free}

I did a little experimenting... and came up with these.  We really liked them and will for sure be having them again.  I may try them with other types of fruit, like raspberries or maybe peaches.  Enjoy!

Strawberry Yogurt Muffins

1 c flour

1 c whole wheat flour

¼ c oatmeal, blended (old fashion oats)

1½ c plain yogurt (I used Greek)

1 c sugar

1½ t baking powder

1 t baking soda

¾ c oil

1 t vanilla

1½ c fresh strawberries, diced

1-2 T flour

Preheat oven to 350^o. 

Wash the strawberries; pat dry using a towel.  Set aside.  Measure ¼ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Combine flours with blended oats to ensure even mixing.  Set aside.  With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Gradually, add the flour mixture, until well combined.  Dust the strawberries with 1 or 2 Tablespoons of flour, add to the batter and fold.  Line the muffin tin with liners and spoon in the batter.  Bake for about 22-23 minutes or until a toothpick inserted comes out clean.  Cool for 5-10 minutes in the pan and then cool completely on a wire rack.

Makes 18 muffins