I thought I’d take a break from all the sweet cookie posts and make room for our old friend, the green smoothie. You see, all this cookie baking has been delightful–as I’ve said before, it’s one of my favorite parts of Christmas time!—but even making healthier versions of cookie classics doesn’t mean the gluten and sugary substitutes don’t have an effect on my tummy. Having been eating very small amounts of gluten and sugar this entire year, even a just a few nights of glutenous dessert-eating started taking a huge toll on my body. After making peanut butter blossoms (recipe coming soon!) on Friday, and enjoying them that night and the next, my tummy was begging me to give it a break.
And so yesterday I, as usual, started off with a green juice, but after my workout, instead of turning to oats or anything that really requires chewing, I said, “Hey tummy, take the afternoon off! Enjoy some liquid nourishment!” And it thanked me by making all that yuckiness subside. Thanks, tummy!
Not feeling particularly creative, I went with a pretty standard, go-to green smoothie recipe. I made it seasonal by adding (tons of) cinnamon. (Me and cinnamon…we’re deeply involved).
Berry Green Smoothie
handful of frozen berries
1/2 frozen banana
3/4 c almond milk (unsweetened)
1 c baby spinach
1 T almond butter
1 tsp flax seed (0ptional)
Put all ingredients in your blender (or magic bullet knockoff, comme moi). Blend.
And guess what? This “green” smoothie is so sneaky, because the end result is PURPLE!
Obviously this gorge color made it necessary to serve in a wine glass. Duh.
I highly recommend green juice and green smoothies all year round, but it’s an especially good time of year to invite some healthy, alkaline foods into your diet to offset all the indulging.
My tummy troubles also inspired me to get back to what makes me feel best: gluten-free, refined sugar free treats. I made some delicious raw cookie dough truffles to share with the staff at my yoga studio….That recipe will come later this week, so stay tuned!