Un-Green Your Green Smoothies

Green smoothies can be intimidating. Even I shied away from them for years. The idea of blended greens sounded weird. And if that wasn't enough, there was the color. How could anything that shade of green be tasty? Not only am I a convert, but I have become a loud evangelist.

Green smoothie with blueberries.

The undeniable health benefits I've received since incorporating one green smoothie a day into my lifestyle outweigh any possible aversion I may have had in the past.

Still, I can empathize with the odd looks and incredulous comments I get from others when drinking my smoothies in public. My carpool buddy says it looks like I'm drinking salsa. Other folks in the office can't even look. When it comes down to it, we are trained that green=mold and mold is nasty.

If you're averse to green drinks does that mean green smoothies aren't for you? Of course not, you just have to un-green your green smoothie? The "green" in the name doesn't really refer to the color anyway. It's about the ingredients. You can make green smoothies in almost every shade of the rainbow, depending on what you add in.

Green smoothie with beets.

My favorite add-ons to change the color of my smoothies to something more palatable by others are beets and blueberries. 

If you're not a beet fan, stick with blueberries. Blueberries are great because they mask both the color and the taste of the vegetables you're blending. This is especially great for winning over skeptical kids. Unless you have a Hulk fanatic at your house like I do. Then just make it as green as possible, call it a "Hulk Smoothie," and watch as they gulp it down in record time.

Other options include beet greens and rainbow chard in place of whatever greens your recipe calls for. Both will bring a bright pink/purple hue to your smoothie as they are pureed. 

Once the April smoothie challenge kicks off, I'll share some additional smoothie tips. Until then, start experimenting.

Oatmeal Muffins

Oatmeal muffin with dried cranberries.

Breakfast is the most important meal of the day, but between getting ready for work and school, it can also be the easiest to skip. That's where these muffins come in. Easy to make the night before, they ensure you send everyone in the family away with a hearty breakfast. These also freeze really well and make for a hot breakfast after 45 seconds in the microwave. The key here is to not overbake the muffins. Pull them from the oven when they seem just shy of being done. They will cool to perfection. If you bake until an inserted knife comes clean, you will end up with dry hockey pucks that nobody wants to eat.

My standard recipe is to add 1/4 cup of sliced almonds and 1/2 cup of orange-flavored dried cranberries. Other popular variations include: 1/2 cup frozen blueberries; 1/2 cup chopped fresh apple and 1/2 cup diced dried apricots; and 1/2 cup dried cranberries and 1/4 cup dark chocolate chips.

Oatmeal Muffins

Makes 12-16 muffins

Dry Ingredients

Oatmeal muffin with fresh apple
and dried apricot.

• 3 cups quick-cooking oats
• 1 cup almond meal
• 1 cup packed brown sugar or turbinado sugar
• 2.5 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon

Wet Ingredients

• 1 tsp vanilla
• 3 "flax eggs"
• 1 cup unsweetened almond milk
• 1/2 cup applesauce (pumpkin puree or mashed banana also works)

Optional

• Dried or fresh fruit (1/2 cup dried cranberries; fresh or frozen fruit works well too)
• Nuts (slivered almonds, chopped walnuts)

Instructions

1. Make 3 "flax eggs" by whisking together 3 tablepoons of ground flaxseed with 9 tablespoons of warm water (1/4 cup + 1 tablespoon water). Store in refrigerator while assembling remaining ingredients (at least 15 minutes).
2. Mix together the dry ingredients in a large mixing bowl
3. In a separate bowl, mix the wet ingredients until blended well
4. Slowly stir dry ingredients into the mixed wet ingredients.
5. Stir in any optional ingredients such as dried/fresh fruit or nuts. Allow mixture to rest.
6. Line muffin tin with paper liners or grease with cooking spray or coconut oil.
7. Spoon mixture into muffin tin, packing until level with rim.
8. Bake at 350 degrees for 30 minutes.
9. Cool on wire rack. Serve solo or with coconut oil.