Experiments in Cooking

Smoothie lunches

Recently I’ve found myself dealing with an increased reluctance to cook lunch. Probably because I cook dinner almost every day, I’m suffering from a small cooking burnout. So, I decided to just have smoothie lunches this whole week, and its been great! As an added bonus, I can have lunch ready in 5 minutes, which helps a lot when coming home hungry from a workout. Here are three different combinations I’ve tried out.

Berry beety:

  • 1 cup each of : frozen berries, loosely chopped spinach, almond milk
  • 1 roasted beet  (I buy them pre-roasted in vacuum packs)
  • half an avocado
  • 1 tbsp Golden Paste

This recipe is low on protein, so supplement with a side of nuts or other protein source. Alternately add in a scoop of your favorite protein powder.

This smoothie is also super thick. Consider pouring it into a bowl & eating with a spoon.

 

Whey so banana:

  • 1 cup each of : frozen berries, loosely chopped spinach
  • 1/2 cup each of: almond milk, fresh whey (I grab the whey from my homemade yogurt)
  • half a banana
  • 1 tbsp sunflower seed butter (unsweetened)
  • 1 tbsp flax seeds, ground up
  • 1/2 tbsp cocoa nibs

This smoothie is “drinkable”. I topped it with toasted coconut flakes. If you don’t have whey, you can use 1 cup almond milk and add in whey protein. Or skip the whey altogether.

 

Pine for cheese:

  • 1 cup loosely chopped spinach, almond milk
  • 2 cups fresh pineapple cubes
  • half an avocado
  • 2 tbsp cottage cheese

This is again a “spoon” smoothie. I topped it with cocoa nibs, coconut flakes, and a tbsp of almond butter. Note that this smoothie does not keep well. I normally save a cup for my son’s after-school snack, and this one was BITTER! when I served it four hours later. Yummy as soon as you make it, though.

 

Isn’t that a pretty smoothie bowl? Spoonable smoothies are my new favorite thing đŸ™‚



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