Category Archives: Recipes

May 3 2013

You need to try this

{This recipe originally posted on Isla Organic}

Today I wanted to share with you one of my go-to recipes – a recipe I make often and has quickly become a big hit among my friends and family who I’ve made it for.  My Rubbed Kale Salad (recipe below) is a must-try recipe – trust me on this!

Why do you need to try this recipe? Here are 5 reasons:

  1. It is easy to make and takes less than 10 minutes from start to finish
  2. It only uses a few ingredients
  3. It is versatile (topping and dressing options included! But I want you to play around and have fun with it! Get creative!)
  4. You can make it in large batches and serve it throughout the week. It stores really well in the fridge because kale is a hearty green – it doesn’t wilt like most greens do.
  5. Kale is a superfood and is incredibly good for you. I could go on and on about the health benefits of kale, but instead I’ll give you the link to this post where I did just that last year :)

Rubbed kale salad2

 

Rubbed Kale Salad

Ingredients: 

1 bunch of organic kale

1/2 tsp. sea salt

 

Directions:

1. Wash and dry kale and remove leaves from stems.

2. Cut kale leaves into thin (about 1/2”-1”) strips.

3. Place cut-up kale leaves into a large bowl and add the sea salt.

4. Using your hands, massage the kale leaves until they begin to reduce, about 2 minutes. Sometimes liquid may form.

5. Let sit for 5 minutes, and pour out any liquid that may have formed.

6. Top with your favorite seasonal toppings and homemade dressing, ideas below.

 

Topping options:

1. Sun-dried tomatoes, sunflower seeds, Parmesan or feta cheese

2. Apple or pear slices, walnuts, shallots

3. Shredded chicken, onions, cherry tomatoes

4. Oven-roasted root veggies (sweet potatoes work really well), onions, pumpkin seeds

 

Dressing options:

1. 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice

2. 2 tbsp. extra virgin olive oil, 1 tbsp. pure maple syrup, 1 tbsp. apple cider vinegar, 1 tbsp. Dijon mustard

3. 2 tbsp. extra virgin olive oil, 1 tbsp. balsamic vinegar, 1 tbsp. pure maple syrup

 

Like my shirt?! :)

Like my shirt?! :)

 

Did you like this post? If so please share it with your friends, family, and coworkers by using the social share buttons below! Have a fabulous day! xo Andrea

 

Apr 30 2013

Peanut Butter and Jelly Bites

The inspiration for this post comes from two places…. 1). The overwhelming response to everyone’s love for my Magic 5 Snack Bites and 2). My inner child obsession with peanut butter and jelly sandwiches. I have combined the two to bring you a very tasty new recipe – Peanut Butter and Jelly Bites.

Two weeks ago I shared with you my love for travel, well this week I want to share another love of mine – PEANUT BUTTER. I love me some creamy, gooey, rich peanut butter. I love it on sandwiches, I love it in desserts, I love it on bananas and apples, and I really really love it with chocolate.

But guess what…. these Peanut Butter and Jelly Bites have NO peanut butter in them…. say whaaat?! I did this for two reasons:

1). Peanuts are one of the most heavily sprayed crops in the US – a little shocking, isn’t it?! That’s why when it comes to peanut butter, ALWAYS buy organic – don’t skimp here folks. The extra $1 per jar is totally worth it in this case. You want to keep those toxins out of your body (and your children’s bodies!)

2). A lot of folks are allergic to peanuts. Peanut allergies can be severe and scary. I wanted to make a recipe that (hopefully) everyone can enjoy, without compromising the taste AND while keeping it super healthy (of course).

My Peanut Butter and Jelly Bites have no added sugars (sweetened with dates), contain superfoods (goji berries and flax seeds), are peanut free (use sunflower seeds instead), are gluten free, are packed with protein, and are soooo freaking good. Seriously. I almost at them all in one sitting. I had to step away.

Peanut Butter and Jelly Bites

Peanut Butter and Jelly Bites (minus the peanuts)

Prep time: 2 minutes

Cook time: 1 minute

Ingredients:

  • 1/2 cup sunflower seeds (raw, hulled, unsalted and organic)
  • 2 Tbsp. ground flaxseed
  • 1/2 cup goji berries
  • 1 cup dates (about 8 dates, add more if the mixture isn’t sticky enough)
  • Pinch of sea salt

Directions: 

  • Add all ingredients into a Vitamix, high speed blender, or food processor, and blend on high until everything is in small bits (about 30 seconds – 1 min.)
  • Take a tablespoon full of the mixture and press between your hands until it is packed down. Then mold it into a ball. (If you’re having trouble, check out this recipe for step-by-step instructions)
  • Repeat until all of the mixture is used up.
  • Enjoy!

Did you like this recipe? If so, please share it with a friend or family member via the social share buttons below! Thanks for reading! xo Andrea

Apr 16 2013

How to Make a Gluten Free Pizza in Under 5 Minutes {Video}

The two most common things I hear in regards to my blog are: “I don’t have time to cook. I need quick and easy recipes.” and “I have a gluten sensitivity or Celiacs disease.” A few weeks ago I got a bunch of messages in a matter of days, all of them claiming the later – my readers have gluten sensitivities and I need to help all of you out!

Gluten Free Pizza

In an effort to do so (and to help those of you who need quick and simple recipes) I have created a simple gluten free pizza recipe that you can easily make at home with just a few ingredients. This recipe is really versatile and can be a fun recipe to make with your children. If Johnny only likes cheese on his pizza, Johnny only gets cheese. However, Sally wants peppers and onions on hers, well guess what – Sally can have her peppers and onions while Johnny only gets cheese. This recipe is so easy to make, and takes only a matter of minutes, so you can diversify for all of your eaters. You can even make a vegan version. Have the children make their own pizzas. Make it fun!

In today’s video, I’m going to teach you how to make a gluten free pizza in under 5 minutes. I will also share with you some information on gluten intolerances and celiacs disease. Click on the video below to learn how to make this simple, quick recipe in this How to Make a Gluten Free Pizza video.

Gluten Free Pizza 

Serves 1

Prep Time: 1 minute

Cook Time: 3 minutes

Ingredients:

  • 1 gluten free wrap (typically found in the frozen aisle at the grocery store. I used the Good for Life brand.)
  •  2 Tbsp. tomato paste
  •  Small handful of shredded mozzarella cheese (about 3 Tbsp.) If making vegan, use a few sprinkles of nutritional yeast instead.
  •  Optional toppings: dried oregano, minced garlic, mushrooms, ground beef, shredded chicken, in-season vegetables (tomatoes, zucchini, peppers, onions, etc.)

Directions: 

  1. Preheat your oven on the broiler setting. 
  2. On a cookie sheet, lay out your wrap and spread the tomato paste on the wrap.
  3. Top with cheese. Add optional toppings if you’d like.
  4. Bake in the oven for 3-4 minutes, until the wrap is brown and the cheese is bubbly.
  5. Enjoy! If you are making this recipe for dinner, consider adding some grilled or steamed veggies on the side, or a small salad, making it a balanced meal.

This recipe would also work great with my Breakfast Pizza recipe. Change it up and have some fun!

I created this recipe and video in response to the many emails and messages I’ve been receiving about gluten free recipes. If there is a recipe you would like me to make, or a question about a particular food/recipe/healthy living tip, please let me know and I would be happy to answer it/create a recipe for it. You can either comment directly below, or email me at andrea@behealthybehappy.co. I’d love to hear from you! 

 

Apr 9 2013

Easy Homemade Vegetable Broth Recipe

Sick of throwing away your vegetable scraps every time you cook? Wish there was something you could use the scraps for? Problem solved – I have a solution for you. This Easy Homemade Vegetable Broth Recipe is simple to make in only 5 steps, utilizes your vegetable scraps, and the end result will help you add flavor and nutrients to your next meal. 

Veggie broth5

I came up with this idea because I felt like I was wasting a good amount of my veggies each week. Since I purchase organic produce, most of which comes from a local farm, I felt like I was throwing money out the window. I opened up a gallon sized bag and started saving my veggie scraps. I thought it would take me a few weeks to fill, but it only took a matter of days (we eat a LOT of veggies in my house). Then, on a Sunday I threw all of the scraps into a pot (with a few other ingredients) and allowed them to cook all day. The end result was as super flavorful, super healthy broth that I used throughout the week to cook things like rice and Quinoa, and sautéed veggies in for meals. 

The truth is is that there are a TON of essential vitamins and nutrients in vegetable scraps, like kale and broccoli stems and the bottoms of onions and other root veggies, and our bodies need these vitamins and nutrients. Why just throw them away when you can create a easy, 5 step veggie broth recipe?!

Easy Homemade Vegetable Broth

Prep Time: 5 min.

Cook Time: 6-8 hours

Makes: 1 large pot of broth

Ingredients:

  • Approximately 6 cups of vegetable scraps (any will do)
  • 1 small onion
  • 1 piece of kombu seaweed
  • 1 teaspoon sea salt
  • 10-12 cups of water

Directions: 

  • During the course of the week, save up your vegetable scraps in a gallon sized bag. This can be leftovers from your salads, ends of potatoes/onions/root veggies, kale stems (or stems of other greens), carrot peelings, broccoli stems, etc. Whatever you would normally throw away – don’t, save it in the baggie instead!
My veggie scraps for the week: Kale stems, pieces of cabbage, rutabaga, carrot peelings, ends of onions.

My veggie scraps for the week: Kale and broccoli stems, pieces of cabbage, rutabaga, carrot peelings, ends of onions.

  • Store the bag in the freezer.
  • When the bag is full, empty the contents into a large cooking pot. Add a small onion, teaspoon of salt, piece of seaweed, and fill with water.
Seaweed adds lots of nutrients to your broth

Seaweed adds lots of nutrients to your broth

Filling the pot with water

Filling the pot with water

  • Put the pot on the stove and bring water to a boil; then reduce to a simmer. Allow to simmer for 6-8 hours, stirring occasionally. (This is a perfect weekend task when you are cleaning, doing housework, etc.)
  • Strain the broth over another large pot. Store broth however you choose – I typically pour my broth into freezer safe mason jars, some of which I put in the freezer, others I keep in the fridge for use that week.
  • Instead of using water to cook your grains (rice, Quinoa, etc.), use the veggie broth for added flavor and nutrients.
  • Enjoy!

Veggie broth5

 

I want to hear from you! In the comments below tell me if you have ever made your own broth before, and if you haven’t what holds you back? 

Thanks for reading! xo Andrea

Mar 29 2013

How to Make a Green Smoothie {Video}

I am so excited to share with you all my first video blog post – How to Make a Green Smoothie.

In this short video, I will show you how to make a balanced breakfast in just a few minutes – no need to skip the most important meal of the day anymore. In these step-by-step instructions you will learn how to make a green smoothie, and you’ll learn why the ingredients I use are so good for your body. 

Click on the video below to watch How to Make a Green Smoothie.

 

Recipe for my Blue-Green Smoothie

Prep Time: 5 minutes

Cook Time: none

Serves 1-2

Ingredients: 

  • 1 cup organic blueberries
  • 2 cups organic greens (baby spinach or baby kale work well)
  • Approximately 1/2 cup unsweetened, unflavored coconut water
  • 1/2 cucumber, peeled
  • 2″ piece of aloe stem
  • 3 Tbsp. hemp hearts (or seeds)
  • 1 Tbsp. Goji Berries (optional)

Directions:

  1. Place all ingredients into a Vitamix, or other high speed blender, and blend until smooth, about 30 seconds to 1 minute.
  2. Enjoy!
Pretty and delicious!

Pretty and delicious!

A few tips:

  • You will need a high speed blender, such as a Vitamix or Ninja, to chop the leafy greens and make the drink smooth. A less expensive alternative is the Nutri Bullet. 
  • If you are new to green smoothie making, start off with baby spinach as it is more mild in flavor. Remember that it may take your body a bit to get adjusted to the green smoothies, so add in more and more greens as you feel comfortable.
  • Try to stick with mostly vegetables in your green smoothies. Adding just 1 or 2 fruit servings helps keep the sugar content down, but still provides a good amount of sweetness.

Are you a green smoothie drinker? Let us know in the comments below! And if you aren’t, what holds you back from trying them out? 

As always, thanks for reading. I hope you enjoyed the first video blog – more to come soon so stay tuned! xo Andrea

Mar 26 2013

Vegan Stuffed French Toast Recipe

I LOVE breakfast – it is my favorite meal of the day. Are you a breakfast lover? If so, this recipe is for you. And if not, this recipe is tempting enough to turn you into one :)

A healthy, vegan, low-sugar version of the classic stuffed french toast recipe. That’s right – no dairy, no eggs, AND low-sugar – PLUS it contains a fruit serving. Parents rejoice – this is a recipe you can feel good about feeding to your children {and yourself}. It takes about 20 minutes to make from start to finish, making it perfect for a weekend family breakfast.

Lets do a side-by-side comparison of the typical french toast recipe and this healthier version:

Typical French Toast Recipe       This Version

Sugar Content     HIGH                Small amount from maple syrup & fruit 

Whole Grains      NONE               YES (sprouted)

Contains Fruit     NO                     YES

Contains Eggs     YES                    NO

Contains Dairy    YES                   NO

Ready to make this delicious, healthy meal yet?! Below you will find step-by-step instructions (with pictures) on how to make this easy breakfast.

This is the sprouted bread I use for this recipe – I found it in the frozen section of my food store. It goes for $4.99 at my local food store, and $3.99 at Whole Foods in my area.

Vegan Stuffed French Toast

Prep time: 5 minutes

Cook time: about 15 minutes

Ingredients:

  • 4 slices of sprouted grain bread (I use the Food for Life brand found in the frozen aisle section)
  • 1 organic banana
  • 1 cup organic strawberries
  • 3/4 cup almond milk, unsweetened
  • 1 and 1/2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon almond extract
  • 2 teaspoons pure maple syrup
  • About 2-3 teaspoons coconut oil, or non-stick cooking spray, for cooking

Directions: 

  • Start off by placing the strawberries in a covered medium sauce pan. Place the pan over medium heat. Stir occasionally.
  • Prepare your skillets – one medium sized skillet and one small skillet – over medium heat.
  • Cut you banana in quarters. Place the banana slices into the small skillet (put 1 teaspoon of coconut oil or coat with non-stick spray first). Cook for 8 minutes, 4 minutes each side.

Slice the bananas into quarters

Add the bananas to the skillet and cook for 8 minutes total, flipping half way through as shown here

  • While the bananas and strawberries are cooking, make your coating mixture. Combine the almond milk, almond extract, and spices in a medium bowl and whisk until the spices are combined thoroughly.

Whisking together the coating

  • Dunk the bread into the milk mixture, turning to coat completely. Just do a quick dunk, as the bread absorbs the milk quickly.

Make sure to coat both sides of the bread

  • Place the bread onto the large skillet (put 1-2 teaspoons of coconut oil or coat with non-stick spray first). Cook for 8 minutes, 4 minutes each side.

Cook the bread in a skillet for 8 minutes total, flipping half way through

  • As the strawberries begin to soften, take a potato masher and mash the strawberries until they are soupy and there are no more large chunks.

Use a potato masher to mash the strawberries until smooth

  • To prepare the stuffed french toast, first lay one piece of bread on a plate and put two of the banana slices on top. Drizzle with 1 teaspoon of pure maple syrup.

Drizzle with 1 tsp of pure maple syrup – that’s all you’ll need!

  • Then put the other piece of bread on top. Drizzle half of the strawberry sauce on top. Repeat for the second serving.

Place the other piece of bread on top, drizzle with strawberry sauce, and enjoy!

  • Enjoy!

If you enjoyed this recipe, please share it with your family and friends using the share buttons directly below. Thanks for ready and happy cooking! 

Mar 12 2013

Make Ahead Chicken and Veggie Soup Recipe

I recently asked folks on my Facebook page to let me know why types of posts they would like to see on my blog. In particular, I asked if they wanted more recipes (and if so what types) or health related topics (and what topics they would like to see). I got some great responses which got my wheels spinning and led me to this post – a make ahead chicken and veggie soup recipe!

I touched on this subject a few weeks ago in the post Healthy Lunches in Under 5 Minutes! which shared how I make salads for lunches in bulk for the week. If you haven’t already done so, check out this post for a simple, time-saving tip on how to eat a healthy lunch each day of the week (while only prepping one time!)

Because I eat seasonly, and we are on the tail end of Winter in the Northeast (hopefully… we did just get over a foot of snow last week…) I thought I would share with you my main make ahead meal that I have been preparing this Winter. It isn’t fancy, it is pretty simple to make, and the best part – this meal stays good for days – AND it freezes really well. You can make it on the weekend and eat it during the week for either lunch or dinner, which really helps when you get home from a long day at work and just don’t have the energy to cook yourself a meal. Instead of venturing into the unhealthy take-out zone, this meal is a balanced, great for your body, and jam PACKED with flavor.

Make Ahead Chicken and Veggie Soup

Prep time: 20 minutes

Cook time: 9 hours (8 hours are inactive)

Makes: One big pot of soup! (I typically get 4 meals out of this for 2 people, so a total of 8 servings – my husband and I have big appetites!)

Ingredients:

  • 1 whole, organic chicken (3-5 lbs)
  • 1 cup organic brown rice
  • 5 carrots
  • 1 stalk of organic celery (leaves included – don’t leave these out! They have great flavor and contain a lot of nutrients.)
  • 2 onions
  • 4 cloves of garlic
  • Variety of fresh or dried herbs of your choice – I find thyme, oregano, rosemary, and parsley work well
  • Sea salt and black pepper to taste
  • 10+ cups of water
  • Optional: other veggies of your choice. For this particular batch, I through in 2 rutabaga and 2 cups of baby greens that I had on hand. Put your favorite veggie in the batch, or what’s in season, and mix it up. Have fun with this recipe!

Instructions:

  • Start off by removing the skin from the chicken, to reduce the fat content in your soup. Then, place the skinned chicken into a large pot, along with one of the onions, one of the carrots, and one of the celery stocks (all chopped into large chunks), and one clove of garlic (whole) and cover with water up to 2″ from the top of the pot. Place the pot onto the stove and bring the water to a boil. Reduce to a simmer and allow the chicken to cook for 8 hours.

Adding water to the pot with the skinned chicken

  • Place the rice into a bowl and cover with filtered water. Allow to sit on the countertop and soak while the chicken is cooking. This helps your body digest the rice more easily.
  • About 30 minutes before the chicken is done, cook the rice according to the package directions using some of the stock from the chicken instead of water.
  • Wash and cut your remaining veggies and set aside.

The veggies I used for this batch

When cutting your celery, make sure to cut the leafy tops as well! Not only do they add a ton of flavor to the soup, but they also contain a lot of vitamins and nutrients.

  • After 8 hours, skim the fat off of the top of the stock. Take the chicken and the veggies out of the stock.

The fat (yellow) will float to the top – skim this off and discard

Chicken when removed from the stock

  • Drain the stock into a large bowl or another pot. Discard the veggies (or feed them to your dogs like I do!).
  • Take the chicken meat off of the bones. Shred the chicken (or cut it into pieces). Discard the bones.

Shredded chicken

  • Put the empty pot on the stove over medium heat and add a cut of the stock. Simmer the onions and garlic until they become transparent and fragrant, 5-10 minutes.

Sautéing the onions and garlic

  • Then, place the remainder of the chopped veggies, cooked rice, and chicken pieces into the pot, cover with the stock, and cook over medium heat until you can easily insert a fork into the veggies, about 30-45 minutes.

Simmerin’ soup

  • Prior to serving, garnish with fresh and dried veggies, as well as sea salt and black pepper.
  • To store, allow pot to cool and store on the top shelf in your fridge. Then, just take out and season each time you want to reheat and serve for a meal. Or, you could also place into smaller containers and store that way. Whichever works best for you! Also, this soup freezes well – so if you want to eat some of the soup during the week, then freeze some of it, that works well too. I typically freeze it in gallon sized freezer Zip-Lock bags.

My big pot fits nicely on the top shelf of my fridge!

  • Enjoy!

All seasoned up and ready to eat! MMM!

One of the blogs I follow, Daily Garnish, did a blog post about this a few months ago. Emily (the woman behind Daily Garnish) has a toddler and therefore has a challenging time cooking new meals each night of the week. In this post she shares some great tips on how to make food in bulk and use it throughout the week. I don’t know about you, but this post makes me want to go out and purchase a rice cooker!

What type of posts or recipes would you like to see more of on this blog? In the comments below please let me know! Thank you for reading – I appreciate each and every one of you! xo

Feb 14 2013

Healthy Valentine’s Day Desserts

Happy Valentine’s Day!

I had big plans to share an awesome new dessert with you today, but I woke up not feeling my best so that recipe will have to wait for another day. I do, however, have some yummy, healthy Valentine’s Day desserts to share with you all!

First up, check out this creamy, chocolaty, slightly sweet Vegan Chocolate-Covered Strawberry Mousse featured on Isla today. This recipe is quick to make, velvety smooth, and is sure to satisfy your chocolate craving this Valentine’s Day! 

Find the recipe on islaorganic.com

Perfect for dipping fresh fruit!

Another chocolate filled dessert perfect for Valentine’s Day are my German Chocolate Cupcakes. I love love love this recipe! They are moist, gooey, and oh so chocolaty…. 

Healthier alternative to the traditional German Chocolate Cake

I took a truffle making class this past Fall and it was a great experience that resulted in many delicious truffles. However, while in the class I couldn’t help but think, “I need to find a healthier way to make truffles.” I can’t help it – whenever I see an unhealthy recipe, I’m always thinking of ways to make it healthier so I can indulge more often without the guilt! Luckily for me, Elizabeth Rider, one of my mentors who is kicking-ass in the wellness field, created Superfood Vegan Dark Chocolate Truffle Recipe. Whoa. How amazing do these chocolaty-morsels look?! I’m going to whip some up this weekend and I can’t wait….

Source: www.elizabethrider.com

And don’t forget the Magic 5 Snack Bites I blogged about earlier this week! 5 ingredients and made in 5 minutes, can’t beat it for a quick and easy snack for your Valentine!

Tasty little morsels!

Lastly, in honor of this day of love, I have some goodies to share with you all. Looking to add a little heat to your love life? Do it the holistic way with these natural aphrodisiac foods!

Source: Integrative Nutrition

Also, make sure to check out Integrative Nutrition’s Ready for Love guide for even more great tips on how to open your heart to love.



I hope you all have a wonderful Valentine’s Day filled with all the things you love most! xoxo

Feb 11 2013

Quick and Healthy Snack

Calling all snack lovers! This post is for you.

A chocolatey snack recipe just in time for Valentine’s Day – and best of all, it’s made in 5 minutes with only 5 ingredients. Having a Vitamix, high speed blender, or food processor really saves you a ton of time!

These Magic 5 Snack Bites are super tasty and are perfect for the snack lovers in your life. Pack them in your children’s lunch boxes, for your next road trip, or even your next hike for a healthy snack alternative.

Magic 5 Snack Bites

Prep Time: 5 minutes

Cook Time: None

Makes 16 bites

Ingredients: 

  • 1 cup raw organic almonds
  • 1 cup fresh dates (about 8 dates), pitted
  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. unsweetened shredded coconut
  • Dash of sea salt

Instructions:

  • Place all ingredients into a Vitamix, high speed blender, or food processor and process until mixture is lose and small crumbles, about 1 minute.

Process until the mixture is small crumbles

  • Use a tablespoon scoop to take some of the mixture and pack it in between your hands. Then roll into a ball.

Take a tablespoon of the mixture

Press mixture between your hands until it becomes firm

Roll between your hands to create a small ball

  • Repeat until all of the mixture is used.
  • Store in an airtight container.
  • Enjoy!

What is your favorite snack? 

 

Feb 7 2013

Aloe Smoothie

Green juices and smoothies are all the rage these days. Luckily for me, I invested in a Vitamix high speed blender last Fall and I have been able to make green smoothies and juices on a regular basis. They have been helping keep my immune system going strong so I have been able to fight off colds and flus this Winter. **knock on wood**

A green smoothie a day keeps the doctor away!

When it comes to brightly colored green drinks, I am a huge fan of using spinach as my leafy green. I love kale so very much, however, I do not like it in liquid form. I find spinach to have a more mild flavor that isn’t too over-powering for my morning smoothie. If you are new to green smoothies, I would suggest sticking with spinach for this reason.

Recently, I have started adding a new ingredient to my green smoothies – aloe. I discovered aloe stems at my local food store for the inexpensive price of $1.00 per stem. The stem even lasts for a week or more!

Aloe stem for $1.00!

Why add aloe to smoothies, you ask? Aloe has multiple health properties that make it a perfect addition to add into my daily health regimen. For starters, aloe is an anti-inflammatory that helps aid in digestion, as well as help reduce blood sugar. Aloe also is a powerful antioxidant that helps fight free radicals and keep the body looking and feeling young. Aloe also helps speed up the body’s recovery process for injuries – between this and its anti-inflammatory properties, it is a great dietary addition for athletes and those of us to work out often (Source: Top 5 Health Benefits of Aloe Vera).

Inside an aloe stem

I drink my Aloe Smoothie multiple times each week to help keep my body strong and healthy. It is mild and slightly sweet in flavor, with a crisp, clean finish – thanks to the cucumber. Between the cucumber, coconut water, and aloe, this is a perfect green smoothie for hydrating yourself after a strenuous workout.

Aloe Smoothie

Aloe Smoothie

Serves 1

  • 1/2 apple
  • 1/2 cucumber, peeled
  • 1/4 lemon, peeled
  • 2″ slice of aloe stem
  • 2 cups baby spinach
  • 1/2 to 1 cup of coconut water, unflavored and unsweetened

Directions: 

  • Wash all produce.
  • Peel cucumber and lemon.
  • Chop cucumber and apple into large pieces.
  • Cut the aloe stem to expose the inside. Use a spoon to scoop out the flesh. Discard the outer stem.

Cut a 2″ piece of the aloe stem and cut off one side of the stem

Use a spoon to scoop out the flesh of the aloe

So you are left with this

  • Add all ingredients into Vitamix or high speed blender and blend until smooth.

Love the bright green color!

What is your favorite green smoothie or green juice recipe?