Two questions I am often asked are;
1) What is the deal with Green Smoothies? and…
2) If I don’t have cereal or toast, what in the hell do I eat for breakfast?
So I thought this week I would give you a 2 in 1 blog post and answer both those questions for you, and throw in a kick-ass recipe for a Frittata that I think gives you a healthy dose of greens and a balance of all the right healthy components.
Okay so Question 1 – Green Smoothies, what is their deal? Well they have a light and a dark side. The unfortunate truth is that when you have a green smoothie and it tastes deliciously smooth and sweet, its probably not serving you all that well. Not all smoothies are created equal and most recipes are quite mis-leading as they encourage you to add all kinds of delicious fruits which might help with the taste but aren’t so good for your blood sugar.
My tips for helping get the most bang for your buck when it comes to Green blended goodness are;
- The majority of your smoothie should be vegetables, and little to no fruit. If you must have something a little sweet try something low in sugar but high in nutrients like half an apple or some grapefruit.
- Add some protein and fat. I use a range of ingredients including coconut oil, almond butter, organic maca powder, hemp and flax seeds.
- Don’t use your smoothie to replace your meals. Even though its a ‘bang for your buck’ way to get more greens into your body it’s quite difficult to get the balance of carbohydrates, fats and protein that our bodies really need.
This brings me to Question 2 – a healthy breakfast idea. This recipe combines a large dose of greens with some protein and fat so if you ask me it is a much more efficient way to start the day right. I am by no means a cook or a recipe writer, but I found this recipe in a magazine one day and adjusted it to suit my dietary requirements (i.e. high in fat, protein and goodness) and it turned out delicious so I thought I would share it with you all. Its simple and lasts a few days in the fridge for those of you who are time-poor.
- 250g baby spinach leaves
- A tablespoon of butter
- 1 clove of garlic
- A zucchini, grated
- 1 tsp of finely grated lemon rind
- 6-8 eggs (depending on the size of your eggs)
- 100g of full fat ricotta
- A tablespoon of parmesan
- Some chopped chives
Preheat your oven to 180’C. Grease and line a 20cm pan.
Place Spinach in a heatproof bowl. Cover with boiling water and leave for about 30 seconds then rinse under cold water. Drain and squeeze out the liquid. Chop coarsely.
Heat butter in a pan and fry garlic for about 30 seconds (until it smells delicious). Stir in the zucchini and lemon rind for around 2 minutes or until the zucchini starts to turn bright green. Leave aside to cool.
Whisk the eggs, ricotta and parmesan in a bowl. Stir in the zucchini mix, spinach and chopped chives. Pour into the pan, bake for about 25 minutes or until it’s set.
I’d love to hear from you guys – how do you pack more punch into your smoothies?
About Kerryn Nilsson-Linne: Kerryn is the director of West Coast Wellness, where she coaches clients to reduce stress, overcome addictions, eat well and relax more. Kerryn’s mission is to “encourage and inspire others to value their bodies and live a life they love”.