April 11, 2016
Tips for a healthy breakfast smoothie
This week, we are talking smooooooooooothies.
I love them in the summertime when the heat is on. Throw in some spinach, frozen banana and mango chunks, a little protein powder, maybe a drop of flax oil and some coconut water in the high-powered blender and let 'er rip.
There is nothing better after a morning run. (We will talk more about breakfast and exercise later.)
I keep it pretty simple. Stephanie Marcus posted her recipe below, and it is a bit more complex, though packed full of vitamins, minerals, protein and all the other good stuff your body needs in the morning.
But Stephanie: olive oil? Really? (Truth be told, I put mine in that high-powered blender with a quartered and peeled lemon or two, a bit of white balsamic vinegar and a little water. Makes a killer vinaigrette for a morning salad.)
The bottom line, though, is you have got to be careful about smoothies. They can turn into real calorie and sugar bombs -- especially the ones that are commercially made.
"You have to have some smoothie smarts," says dietician Lauren Trocchio.
She says before you buy one, really read the ingredients list. If a smoothie is going to be your meal, it has got to be balanced and include protein, fat and carbohydrates -- just like the one Stephanie drinks.
Make it at home like Stephanie and you are in control! I use protein powder; she adds Greek yogurt. But you can throw silken tofu or even cottage cheese into the blender.
And here's a tip from Lauren, who is quite the athlete herself and a bit of a smoothie expert: Try putting a few slices of avocado in your smoothie. It's a healthy fat that works sort of like tofu, taking on the flavor of whatever else you add and making the whole concoction smooth and creamy. And isn't that just what you want from a smoothie, anyway?