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.

Pesto Chicken Salad {Egg-free}

I am always looking for new and delicious meal ideas using Shredded Chicken (EF, DF, GF).  I saw this recipe on Pinterest and had to try it!  It is chicken salad made with pesto and greek yogurt, rather than maynoise.  My husband loves chicken salad and can rarely have it due to the egg in maynoise.  I love pesto so this recipe was win for all of us.  The kids even liked it!

I know this is kind of a summery recipe to share in November.  But I also think it would be delicious in a warm panini sandwich.  Maybe we can try this recipe with a little leftover turkey later this month . . .?

If you like this recipe, you may also like  Chicken Pesto Pasta (EF, GF).

Pesto Chicken Salad - Click here to link to recipe.

Gluten-free notes:  This dish can easily be made gluten-free by serving on your favorite gluten-free bread.  The chicken salad is gluten-free.  I even used Classico brand pesto to save time on making my own.  According to the Heinz website (Heinz owns Classico), Classico Basil Pesto sold in the United States is gluten-free!

Fresh Blueberry Muffins {Egg-free}

I had blueberries left over from a 4th of July get together.  They weren't disappearing fast enough.  So, I started looking for something to make with them.  I found this recipe on Pinterest and it is delicious!!

The recipe came from Rak's Kitchen blog.  She adapted the recipe into Eggless Blueberry Muffins from a recipe for Eggless Vanilla Cake from Easy Cooking blog.  According to that blog, the original cake recipe came from Nita Mehta.  So, the genius behind the delicious yogurt cake in the recipe is Nita Mehta.

The Eggless Blueberry Muffins recipe said it makes 10 muffins.  I don't know about your family but I need at least 12 for breakfast at my house.  So, I increased the ingredients to now make 18 muffins.  I would rather have leftovers than not enough!

Fresh Blueberry Muffins

Adapted from recipes by Nita Mehta and Rak’s Kitchen. 

2 c flour 

¼ c cornmeal

1½ c plain yogurt

1 c sugar

1½ t baking powder

1 t baking soda

¾ c oil

1 t vanilla

1½ c fresh blueberries

2 t flour

Preheat oven to 350^o.  Wash the blueberries; pat dry it using a towel.  Set aside.  Combine flour with corn flour to ensure even mixing. 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. Add the flour one tablespoon at a time, mixing well.  Dust the blueberries with 2 teaspoons of flour, add to the batter and gently stir.  Line the muffin tin with liners and spoon the batter.  Bake for about 20 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack.

Makes 18 muffins 

Banana Peanut Butter Smoothie

I started buying fresh fruits and vegetables in bulk.  I have found that when I keep plenty in the house, we are better about eating more.  At the same time, I don't want fresh produce to go bad before we can eat it.  The solution to my problem?  Smoothies!  I tried this recipe for banana peanut butter smoothie over the weekend and it was a hit with the family.  Since I didn't come up with the recipe, I am going to just link to it.  I plan to come up with my own creative combinations soon!

If you like this recipe, you may also like Banana Peanut Butter Ice Cream (EF, DF, GF).

 Banana Peanut Butter Smoothie - Click to link to the recipe.  This recipe is for 2 servings.  Here are my approximate adjusted ingredients to make a single serving.

1 medium banana peeled and sliced then frozen
1/3 c non-fat vanilla yogurt
2 T creamy peanut butter
1/4 c non-fat milk

Blend all ingredients until smooth.

Dairy-free Suggestion:  Replace the non-fat milk with soy milk (or other non-dairy substitute) and the yogurt for of crushed ice (1 c ice per serving).