Tag Archives: green smoothie

HIIT and Breakfast

Good afternoon! 

 It’s an absolutely gorgeous day up here in Washington!  I hope you all are enjoying some beautiful weather as well!

I woke up this morning determined to run.  I immediately hopped out of bed, threw on some workout clothes and headed for the door.  According to my workout plan, today was supposed to be an HIIT day.   HIIT means High Intensity Interval Training.  It basically entails alternating between pushing yourself as hard as you can, and jogging, allowing your heart rate to recover.  The purpose is to reach your maximum heart rate at a few different points throughout your workout, thus making you work harder and boosting your performance in the long run.  HIIT workouts also tend to be shorter than normal training runs, because the intensity is so much higher.

This was my first time attempting HIIT without a treadmill, so I was a bit wary at first, but it actually went quite well.  I warmed up by jogging for five minutes, then began intervals of 30 seconds of full out sprinting followed by 90 seconds of jogging, for about 20 minutes, followed by another few minutes of jogging (I wanted to get to a round mileage point!). 

Garmin Stats:

I walked home, downed a huge glass of water, and jumped in the shower to get ready for work. 

Once I was dressed, I ate some Barbara’s cinnamon Puffins cereal with almond milk.

Now, I am sitting on the ferry on my way to work, sipping on a delicious green smoothie that my amazing boyfriend made for me.

Pretty sure this one has almond milk, spinach, a couple bananas, an orange, and frozen strawberries and blueberries.  Pretty fruity!

The rest of my day/weekend is going to be spent at the hospital delivering food trays to patients, but I do have a fun recipe to share with you later tonight, so be sure to check back!

❤ Lindsay

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Quinoa Stuffed Peppers

Good afternoon, folks! 

I am still on a roll with the sleeping in thing.  I stayed in bed until almost 12:30pm today, before finally getting up and preparing for work.

Last night was pretty fun.  As soon as I finished blogging last night, I realized that we were out of frozen berries, and decided to make a trip to Costco to grab a bag of frozen strawberries.  Frozen berries are kind of an essential in our household, since they’re a critical part of a great green smoothie.

On my drive out to Silverdale the weather was acting all sorts of crazy.  It was bright sunny, but pouring down rain at the same time!  Washington is totally crazy sometimes.  When I got to the Costco parking lot I looked up and saw a gorgeous double rainbow in the sky.  I tried snapping a few photos, but I realized later on that my data card was still in my computer at home.  I could have smacked myself.

I grabbed that bag of strawberries at Costco, and also came out with a large container of fresh blueberries, a flat of granny smith apples, and a giant bag of tortilla chips.  I actually ended up freezing the majority of the blueberries, as well, and leaving a few out for my snacking pleasure.

Hitting up Barnes and Noble was next on my agenda, but I couldn’t find any books that really caught my interest, so I went next door to World Market.  World Market is like a candy store to me.  So many fun things to ooh and aah over!  I left with a package of soba noodles and four fun placemats to use for food photography, and then headed to Target to check out the new food department.

Our Target recently went through a major re-model to make room for a whole mini-grocery store in the back, including some produce.  I picked up a few things, including a couple of ingredients for my dinner and soem merlot.

By the time I got home I was starving again, so I quickly poured myself a glass of wine and started putting dinner together.

Quinoa Stuffed Peppers

Ingredients

4 bell peppers
1/2 large onion
1 carrot, peeled
1/2 cup mushrooms
1/2 cup frozen peas
2 cups quinoa, cooked with veggie broth
1/4 cup Daiya shredded mozzarella

Directions

1.  Preheat the oven to 375F.  Chop onion, mushrooms and carrot into 1/4 inch pieces.

2.  Coat a saute pan with cooking spray, and cook the onion, mushroom, and carrot for about 10 minutes, stirring frequently.

3.  Once the mushrooms are soft, remove from heat, add the peas and quinoa, and mix until combined.

4.  Cut the tops off of the bell peppers and remove the insides.  Place in a baking pan, and fill each pepper with the quinoa mixture.  Top each pepper with a sprinkling of Daiya shredded mozzarella, and bake for 30-40 minutes.

5.  Enjoy!!

These peppers are fantastic.  Please do yourself a favor and make them asap!!

Anywho, I hope your day totally rocks!  I am off to work!

❤ Lindsay

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Sleeping In

Good evening!  I can’t believe how late it is already!  I slept in until 1pm again, so I guess 5:45 just feels early.  After doing the Shred plus four miles yesterday, I’m sure my body needed plenty of extra rest.

After waking up I quickly ate an organic plum from our CSA box, and Keenan and I took Arlo on a walk to the library to return some movies that we had borrowed.

When we arrived home, I popped the top on a Zevia ginger root beer, while Keenan made me a snack.

My snack ended up being two slices of toasted David’s Killer powerseed bread with sunflower seed butter.

I am seriously addicted to sunflower seed butter.  After I picked some up at Trader Joe’s last weekend I have been eating it on everything.  The other night I even had some tortillas rolled up with sunflower seed butter.  Yum!

Once Keenan left for work, I took off on a nice three mile run.

As sore as I was from my workout yesterday, I was feeling pretty sluggish out there.  Even when I would feel like I was running really hard, I would look down at my Garmin and realize that I wasn’t going all that fast at all, by my standards.

After completing my run, I walked home and made myself a green smoothie for recovery.

This ugly, but tasty treat included frozen strawberries, a banana, raspberries, coconut milk, vanilla Sun Warrior, chia seeds, and beet greens.  Spinach may be the most popular green smoothie green choice, but it’s certainly not the only choice.  Kale, chard, and collards can all be used, plus less common greens, like those from beets.  It doesn’t really affect the flavor, but it changes up the nutrient profile, plus keeps me from throwing away a major portion of the beets that I received in my CSA box.

I have a feeling that I am going to have an evening of cooking, vegging, and movie watching.  If you have any other suggestions of things for me to do while my boyfriend is at work, please leave a comment!

❤ Lindsay

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Salad Prep

Good afternoon from the Washington State Ferry system! 

Overheard from the ten (literally) small children sitting in the seat across from me, “This is only your first time on the ferry??  This is my one billionth time!”  Kids say the darndest things, right?  About five minutes later, I heard one of them talking about having Wi-Fi on the ferry, and I realized that when I was their age Wi-Fi didn’t even exist!  I’m old.

I’m currently munching on the other half of my Subway footlong from yesterday afternoon.

It held up surprisingly well in the fridge overnight!

I’ve also got a green smoothie to drink once I finish the sandwich.  Not sure of the combo, but I know it has frozen strawberries, so good enough for me!

Pretty good lunch, if you ask me!

One of the things that I’m having to adapt to now that Keenan is working full-time again, is that he is generally too tired in the mornings to get up and prepare all of my work food for me.  I’ve been so spoiled for the last few months, that letting go of it is a bit hard for me.  However, last night I was playing around in the kitchen, and I decided to try out a tip that many bloggers have given in the past. 

Salads are probably the most time-consuming part of the lunch-making process, so why not just prepare a large batch of salad ahead of time, then dole it out into a smaller container as it is needed?  It was the perfect idea.  It would save both Keenan and myself extra stress in the morning, and keep me eating healthy.

I threw a bunch of my spring mix and some garbanzos into a large plastic bowl with a lid.  Then, I proceeded to chop red and orange bell peppers, Roma tomatoes, and cucumbers and tossed them in as well.

This morning, all I had to do was grab a few handfuls of the mixture, throw them in my handy dandy salad container, and toss a couple tablespoons of sunflower seeds on top. 

That, plus filling the cap with dressing, and I was set!

I have a feeling that I’ll be using this tip quite a bit in the future to make our lives a bit less stressful. 

How do you save time with meal prep?

Have a terrific day!

❤ Lindsay

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Mondito!

Morning Folks!

This one’s been kind of a strange morning for me.  I woke up wide awake out of a vivid nightmare around 10:30. (Keenan and I stayed up until 2am watching Let Me In last night after he got home.  My nightmare was totally unrelated.)  I almost immediately jumped out of bed and pulled on some running clothes.  I was able to convince Keenan to go with me, and we went for a quick two laps around the park.  We were planning on three or four, but Keenan has some nasty blisters at the moment from new work shoes that decided to act up while we were running. 

We got home and Keenan took a quick shower and headed out of the house for an appointment.  Mid-way through getting ready for work it dawned on me that Keenan wasn’t there to prepare my food for me!  Luckily, I remembered that I had a meal voucher from Employee Appreciation at work.  There’s one meal down.  After that it was simple.  Just pour some soup in a container, and make myself a quick smoothie.

This tropical smoothie is delish.  Into the Vita-Mix went:

1 cup coconut water

1 shake of dulse powder

1 scoop chia seeds

1.5 T plain protein powder

2 handfuls spinach

1 banana

4 fresh strawberries, including green tops

1 handful frozen tropical fruit (pineapple, papaya, mango)

Mix it all together and you have this beauty.

I used plain protein powder instead of my vanilla Sun Warrior so as to keep the tropical flavor the most prominent.  I felt that Sun Warrior might make it too vanilla-y.  I definitely think that it was a good choice, although the dulse powder is still a bit strong.  I don’t think I could ever put more than a teaspooon or two into a smoothie without it being way too overpowering.  However, algae is beneficial enough that I’m willing to make the effort to consume at least a small amount on a regular basis.

After walking to the ferry I realized just how hungry I was from my run, so I used the extra time before the boat left to stop by Taco Del Mar and grab a mondito burrito. (It’s mondito because it’s not quite as mondo and the mondo burrito.)

Honestly, I tore it open as soon as I got on the ferry and devoured it in less than 10 minutes.  I’m lucky I could wait long enough to snap a photo!  In the mix were guacamole, rice, black beans, pico de gallo, and medium salsa.  I would have ordered the whole wheat tortilla, but I didn’t notice that it was available until the guy had already started to make mine.  Next time!

Well, I am off to enjoy a nice afternoon of serving food to hospital patients.  I hope you all enjoy your Wednesday as well!

What’s your favorite protein powder for smoothies?

For me it’s gotta be vanilla Sun Warrior all the way.  I’ve still never tried chocolate protein powder though, so who knows where that would rank!

❤ Lindsay

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Peanut Butter Cup Green Smoothie

How’s your weekend going so far?  Mine has been pretty groovy.  🙂

Last night, my wonderful boyfriend took me out for dinner at a local casual Mexican restaurant called Los Cazadores.  I discovered their veggie menu (which was on a different wall than the rest of the menu, and not lit up like the rest of the menu), and ordered the veggie enchiladas without cheese.  It was served with rice and beans on the side, and I was hugely regretting forgetting both my camera and my Blackberry, so I couldn’t show you the awesome deliciousness.

We went home, and I did a workout from Jillian Michael’s 30 Day Shred.  I’m not nearly as sore today as I was the day after last time I did that workout.  I’m wondering if maybe I didn’t push myself as hard, since I had a huge belly full of food.  I’m usually more of a morning exerciser, and I definitely don’t like working out on a full tummy.  I did feel that I got a good workout, though, and had a good sweat going.  I also don’t feel quite ready to move on to the more advanced levels of the DVD yet, either.

After my workout, I decided to make a green protein smoothie for recovery/dessert.  I remembered the smoothie that I created and tweeted about a few days ago, and decided that now was the time to show you guys on the blog!

Meet the Peanut Butter Cup Green Smoothie.

It’s a salad and dessert at the same time!

Ingredients

1 cup Almond milk

1 scoop Sun Warrior vanilla protein powder

1 scoop Chia seeds

1.5 T Cocoa powder

2 T Peanut butter

1 Banana

2 cups Spinach

Agave syrup to taste

Put all of the ingredients in the blender, and blend until smooth.

If I were to plan ahead for this recipe, I would make sure to have a frozen banana, or some ice, to use for it.  Mine was room temperature, and while it was good, I think it would have been more enjoyable cold.  It was still amazing though.  The spinach was completely overwhelmed by the peanut butter, chocolate and banana, and it tasted just like a peanut butter cup.  Soooo good.

This morning, I woke up frantically to an incredibly loud jet engine noise.  Although I don’t  really believe in conspiracy theories, with all the talk about the end of the world ending today, all I could think was that my town was about to become a crater, and started saying my prayers.  Of course Keenan woke up as well, and after a few moments of “WTF?”, he reminds me that the Armed Forces Day parade was a few blocks down the street from our apartment, and that the noise was most likely just military planes doing a fly-by for the festivities.  Thank God.  Armaggedon evaded for now. 😉

I woke up and was reading my Twitter as “Today we’ve got vegan chocolate cherry coconut muffins...” caught my eye from the yoga studio near our house.  With that, Arlo was leashed up, and Keenan and I took a walk down the hill to the park/the yoga studio.

These were waiting for me when I got there.

As was this.

Grande soy coconut chai.

I couldn’t ask for a better breakfast. 🙂

Then, of course, it was time to get ready for work, and here I am.

Have a fantastic Saturday!!!

Do you guys have any fun dessert smoothie recipes?

❤ Lindsay

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Mac N Cheez

Good morning!

It is still dumping rain on us up here today.  So of course I busted out the trusty rain boots for my trip to work.

I love them.  They’re nothing special… I got them at Walmart about 4 or 5 years ago.  But they’ve held up well, and I they make rainy days a little brighter. 🙂

My breakfast today is pretty typical.

Notice the little green specks in my smoothie?  I think my VitaMix is dying.  A VitaMix green smoothie is usually solid colored because everything blends so well, so seeing spinach bits is a little disconcerting for me.  Doesn’t keep it from being delicious though.

I’ve also got some yerba mate with lemon juice.  Such a good wake-up brew.

As I mentioned in last night’s post, Keenan had some homemade vegan mac and cheese waiting for me when I got home.  My entire life, I have always been a huge mac and cheese lover.  Actually, during my last year of college, one of my most frequent study snacks was Easy Mac with some broccoli chopped up, all stuck in the microwave together.  As such a big fan of the regular version, I honestly wasn’t expecting too much, but he really impressed me with this dish.  It also definitely proved that he’s understanding the whole vegan cooking thing.

He even wrote down his recipe for me, but then he complained that someone would probably steal his recipe and go open up a restaurant somewhere.  I think he’s a little full of himself. 😉

Vegan Mac N Cheez

1 package tube-shaped pasta

1 cup Daiya cheddar flavor

1/3 cup nutritional yeast

1/8 cup sweet onion, diced

1/8 cup red bell pepper, diced

3 grape tomatoes, diced

Cook the pasta.  Drain, and return to the pan.  While still hot add the rest of the ingredients and mix until the Daiya is melted and everything is combined well.

This recipe was soooo amazing.  It was creamy and cheesy and everything I could have hoped for.  I ended up eating two big bowls, and I packed the leftovers to take for my dinner at work tonight.  It’s going to be so delicious that I’m already excited just thinking about it.  If you love mac and cheese anywhere near as much as I do, you should really try this recipe.  You won’t be disappointed.

Well, my rain boots and I are about to go brave the streets of Seattle.  I hope you all have a fantastic day!

❤ Lindsay

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