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Apple Crisp Smoothie


    Apple Crisp Smoothie

    With a powerful mix of whole grain, protein, and satiating fat, this smoothie incarnation works as a breakfast on the fly. Quinoa flakes are made by rolling whole quinoa grains until flattened and are now available at most natural food stores. However, you can also use organic rolled oats.


    Stealth health

    It seems paradoxical considering their higher calorie count, but a review of studies published in the American Journal of Clinical Nutrition found that regular consumption of nuts such as pecans is associated with lower weight gain. One explanation? The high fibre and protein content of nuts may keep you full and prevent you from overeating.

    1/2 cup (125 mL) apple cider
    1/2 cup (125 mL) ricotta cheese
    1/4 cup (60 mL) quinoa flakes
    2 Tbsp (30 mL) pecans
    1/2 tsp (2 mL) vanilla extract 
    1/4 tsp (1 mL) cinnamon
    1/8 tsp (0.5 mL) nutmeg
    1 small frozen banana, chopped

    Place all ingredients in blender container in the order listed and blend until smooth.

    Serves 1.

    Each serving contains: 518 calories; 19 g protein; 22 g total fat (7 g sat. fat, 0 g trans fat); 64 g total carbohydrates (31 g sugars, 5 g fibre); 187 mg sodium

    source: "Whip It Good", alive #388, February 2015


    Apple Crisp Smoothie




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    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.