foodopia:

mango orange smoothie: recipe here

thehealthycook:

1. For the best ratio, follow the 60/40 formula. For example: 3 cups fruit, 2 cups dark leafy greens, 1-2 cups of water. Makes 32-40 oz or 4-5 cups.
2. If bitter or too “green tasting,” add an extra dose of nature’s sweetener.Sometimes, smoothies can taste a little bitter or overpowering from the leafy greens. To fix this, just add a natural sweetner such as bananas, mango, apples, pears or pitted dates.
3. For optimal nutrient content, drink your smoothie right away. Fresh is always best, but sometimes you will have leftovers. Store in airtight containers, like a mason jar with lid, to limit oxidation (which breaks down nutrients and changes the color.) You can keep green smoothies in the fridge for 24 – 48 hours.
4. Change up your liquid base from time to time. Water is a great base for green smoothies, but it’s nice to change it up and incorporate more nutrients and vitamins occassionally. Coconut water is low in fat and calories, yet high in potassium, vitamins, minerals and electrolytes. For a more creamy texture, add unsweetened nut milks to your smoothies like almond milk or coconut milk, which are packed with bone-building calcium and vitamin E.
5. Want your green smoothie to be extra chilly? Freeze your favorite fruits like ripe bananas, grapes, pineapple or berries. This is also a great way to not waste ripe fruits and veggies.

5 REASONS I LOVE GREEN SMOOTHIES

1. Natural energy booster
2. Natural weight loss drink
3. Simple way to boost your immune system
4. Full of disease-fighting antioxidants
5. Hands down— The best fast food

(source x)

(via 10000steps)

prettybalanced:

Grilled Watermelon and Vegetable Salad

prettybalanced:

Spicy Pomegranate Glazed Nuts

beautifulpicturesofhealthyfood:

Afternoon Snack: Frozen yoghurt Covered Strawberries…RECIPE

(via justwanttogetfit)

healthylivingforyou:

Roasted garlic hummus.

(via pink-green-body-queen)

eat-pure:

Watermelon sorbet: cut watermelon into cubes, freeze, blend in a food processor, serve straight away

Add some chopped frozen strawberries/mango/banana/apple/pineapple or mint leaves for different flavour combos

(via fitnew-me)

smilestones:

Banana Orange Avocado Smoothie

2 small servings

Ingredients:

• 2 bananas, cut into chunks and frozen for 1 hour
• 1/2 cup plain Greek yogurt
• 1/2 cup orange juice
• the meat of 1/2 an avocado
• zest of 1 orange
• milk

 

Directions:

1. Blend everything together in a food processor. If you have a good blender, you can use that too.
2. If you want the smoothie thinner, add milk until you’re satisfied with the consistency. Serve immediately.

(via fitnew-me)

yumomnomnom:

Green Smoothie Guide

(via shes-so-tiny)

veggie-adventures:

garden-of-vegan:

whole wheat toast with romaine, cucumber, red onion, black beans, avocado, salt, and pepper, and a chocolate peanut butter oatmeal protein bar (a variation on the vegan oatmeal protein bars recipe at www.ilovevegan.com)

Yum! 

katopotatogetsfit:

myhealthyweighs:

Better Than a Doughnut: Apples & Peanut Butter

This looks delicious

(via livestrongfithealth)

prettybalanced:

Coconut Quinoa Breakfast Bowl

(via letmeseeyoudripsweat)

gastrogirl:

strawberry and arugula salad with grilled halloumi cheese.

(via please-never-ever-give-up)

Watermelon Breeze

3 cups cubed chilled watermelon

1 cup coconut water

squeeze of fresh lime

Ice if needed

Sprig of mint

Put all ingredients in blender. Blend until smooth.

Makes two servings.

90 calories per serving

(Source: freshcleanfit, via fitness-and-diet)

(Source: snacklove, via flatbellywanted)