Smoothie Move | Fitness Friday

joythebaker

Before I started working out, getting a smoothie was a great way to relieve myself of calorie guilt after a particularly shitty day/week of eating.

Green smoothie? I’ll take it. Jesus, I’m a health food nut!”

Now? Smoothies are a quick and easy way for me to get all my nutrients that help me reap the benefits of the lifting I’ve been doing in the gym, as well as the vitamins that keep me healthy. I’m about 90% convinced that the reason I haven’t gotten a cold this winter is because of how many greens I’ve been consuming (and there’s hardly been a salad in sight).

Smoothies that I drink after working out are high in protein and full of fruits, vegetables and fiber. I’m still learning about the textures and flavors I like and have yet to dive into smoothie-aficionado additions, like wheatgrass and aminos (or something), but I’m pretty excited about the discoveries I’ve made so far. Check it:

smoothie

Spinach + Kiwi + Chia seed smoothie (from Joy the Baker)

makes 1 large or 2 small smoothies

For the Smoothie:

  • 1 1/2 cups almond milk, cold
  • 1 1/2 cups packed baby spinach leaves
  • 1 banana, cut into chunks and frozen
  • 1 ripe kiwi, peeled, cut into chunks

Awesome Extras:

  • 2 tablespoons chia seeds
  • 2 tablespoons wheat grass powder
  • 1/2 to 1 teaspoon maca powder

In a blender, combine almond milk, spinach leaves, frozen banana chunks, and kiwi chunks.  Add some of the awesome extras if you’re so inclined.  Blend until smooth.  Enjoy immediately.


Almond Butter + Banana Smoothie (+Protein)

makes 1 large or 2 small smoothies

  • 1 1/2 cups coconut+almond milk, cold
  • 1 1/2 cups packed spinach and kale leaves
  • 1 banana, cut into chunks
  • 1 scoop chocolate whey powder
  • 2 table spoons almond butter
  • Cinnamon to taste, I usually do about a teaspoon (+ great for metabolism)
  • 1 tablespoon chia seeds
  • 1 tablespoon flax meal/seeds
  • 4 ice cubs (this is personal preference…room temp smoothies don’t cut it for me)

Combine all ingredients in blender and let ‘er rip! This smoothie is super high in protein and healthy fats so I find its a really hearty/healthy way to follow up intense workouts.


ABJ Smoothie (+Protein)

makes 1 large or 2 small smoothies

  • 1 1/2 cups coconut+almond milk, cold
  • 1 1/2 cups packed spinach and kale leaves
  • 1 cup frozen mixed berries
  • 1 scoop vanilla whey powder
  • 2 table spoons almond butter
  • 1 tablespoon chia seeds
  • 1 tablespoon flax meal/seeds

Again, put everything in the blender and goooooooo. This smoothie is a spin on PBJ sandwiches (obvs). I was feeling really clever when I got this tart treat all worked out.

Sunday Brunch | Sangria Edition

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via: AnthropologieKitchen TreatyDesign Sponge • not pictured: Smokey Beer Sangrita via Stir and Strain

In the spirit of returning from Spain (and needing a break from photo editing) I’ve been hunting down Sangria recipes to help me: a) continue pretending I’m seaside in Barcelona and b) survive through the hot summer months ahead. Sangria is a refreshing treat that can be as sweet, fruity or tart as you like it. You can make it with red or white wine, or pretend you’re still 10 and at a soda machine and mix them both together at once (note: that makes me nervous, but hey wine not.)

Spain photo diary continues soon! Get excited about a new playlist this week too.

 

Speak to you soon!

 

x

Spring Drink | Champagne Lemonade

FIRSTChampagne Lemonade-733It is finally the season of brunching on patios and spending the afternoons in sunrooms. Light drinks, like wines, sangrias, and spritzers, are typically what I lean towards on those kinds of days, and last summer my friend Lauren showed me a great recipe that is a winning combo of all of those things: Champagne Lemonade.

This recipe is super affordable, easy to throw together, and results in super refreshing and slightly carbonated sips all around.

You will need:
• Fruit of your choosing (We used lemons, strawberries, black, berries, and lime)
• Herbs of your choosing (Rosemary adds a great herbal flavor, but I’m also excited to try mint, basil, lavender, and ginger with this recipe)
• Lemonade (Newman’s Own Organic Virgin Lemonade is a great choice, there are no unexpected ingredients or processed sugars)
• Champagne (You can’t really go wrong on this part)

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Step One: 
Prepare your fruit: wash, slice, remove the seeds, etc. Combine and put aside.

TOAST

Step Two: 
Pop your Champagne! Now you feel like you’re celebrating.

Remember: Popping a bottle does not have to be a near death experience. First, carefully remove the cage from the cork (Note: The cork is not going to shoot out of the top without a little bit of effort on your part). Breathe, you’re halfway there. Grab a dishtowel and place on top of the cork, stand near the sink, tilt the bottle at a 45 degree angle, breathe once again and slowly remove the cork from the bottle. The cork will POP and it may startle you, but you probably won’t experience death by carbonation.

Just remember to go slow and to store your Champagne in a stationary place. The less you move it the less pressure that will build.

 

Step 3
Decide how much you want to make. Once you decide, you will need the final result to amount to around 2/3 Champagne and 1/3 Lemonade. If you want to make 6 cups worth, which is a good amount for a get together, then you will need to measure out 4 cups of champagne and 2 cups of lemonade. These numbers aren’t concrete–just mix and taste until it tastes delicious to you! (a little more champagne never hurts, right?)

 

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Step 4
Add the fruit you prepared to the mix, as well as your herbs, then, put it in the fridge and let it chill for an hour so; all of the flavors will begin to extract and mingle together. Right before your friends arrive get it out; this is so you look really prepared. T3Champagne Lemonade-730

Serve your drinks with an herb garnish, and maybe try to get some actual fruit in the glass as well. I can tell you already: your drink is going to be a hit.

 

Hope you guys enjoyed this!

 

Speak to you soon!

 

 

x

 

 

 

*photos and graphics by Lauren Cunningham*