Who says a smoothie needs to be sipped from a glass? This green smoothie bowl carries tropical notes of sweet pineapple and banana, disguising any vegetal spinach flavour. A crunchy, high-protein granola makes a fine pre- or post-ride snack on its own; pack a small reusable container filled for a mid-ride refuel.
Save super-ripe bananas for smoothies. Peel, halve, and lay on parchment-lined baking sheet; freeze until firm, about 6 hours. Store in glass container in the freezer.
For granola, preheat oven to 300 F (150 C). Line large rimmed 12 x 16 in (30 x 42 cm) baking sheet with parchment paper.
Melt coconut oil with maple syrup and vanilla. Add mixture to large bowl along with oats, seeds, cinnamon, and salt. Mix well to combine. Press into single layer on baking sheet. Bake for 55 minutes, until dry and uniformly browned. Turn off oven and let sit for 10 minutes. Remove from oven and cool to room temperature. Break into pieces. Store in airtight container at room temperature for up to 1 month.
For smoothie, add all ingredients in order listed to high-speed blender. Blend until smooth, thinning with additional almond milk as needed. Pour smoothie into deep bowl and top with 1/2 cup (125 mL) granola per serving. Serve.
This recipe is part of the Smoothies for Your Ride collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.