Return to Reality

 When people ask me what I've been doing all summer, I look back to see I've spent a lot of time in the kitchen! Part of that was figuring out how I could maintain my healthy routines from summer, when I have so much prep time, amidst an on-the-go lifestyle.

One key component of that is my morning smoothie. The Body Ecology Guide I read suggested eating a light breakfast, and waiting until around 11:00 to eat protein, giving the liver a chance to "wake up." So, following that, I've concocted (some of the earlier rounds were horrible!) this smoothie that gives me mega vitamins while still being palate pleasing.

1. 3/4-1 c broccoli
2. 3/4-1 c kale (could use spinach, but spinach has more oxalates, which inhibit calcium and iron absorption)
3. 1/4-1/2 c pineapple
4. 1/2 small banana
5. 1/8 c coconut/almond milk- just enough to get the other ingredients moving

Honestly, the measurements are not exact. I don't measure when I make mine, so try it out and see which proportions work best for you.

I've timed myself making this smoothie- and washing the blender!- and got it down to five minutes. By putting it in my insulated to-go cup, I can drink my breakfast on the way to work.

Here is why I chose those ingredients and little tips on making it fast and easy.

*Info from http://www.whfoods.com/index.php

Another really fast, really portable healthy treat is this "bar". The recipe I based my own off of calls it a brownie, but it's not flaky enough, chocolatey enough and it never gets heated up and gooey. If you ask me- not a brownie!

 I modified this by using these ingredients:

1/2 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup finely shredded coconut 

1 cup pitted dates

1/2 cup raisins

1 tbsp cocoa powder

2-3 tbsp natural peanut butter (store bought or make your own)

1. Put the ingredients in a food processor in order, except the peanut butter.

2. Let the processor run until the ingredients stop swirling around and get caught in a ball. It takes a few minutes.

3. Hand knead in the peanut butter.

4. Place on wax paper in a bread tin to mold into shape. Then store them in the fridge.