Double-Layer-Chocolate-Chia-Spirulina-Smoothie

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 Okay… I am in a crunch for time, however, I promised I would post the recipe today, therefore, I am going to make this as short and sweet as I can (Just like the smoothie…well the sweet part anyway) ;).

If you follow my blog (which I hope all of you do!!), you know that whenever I use a chia recipe, I always prepare it the night before. If you do not have that far in advance of a notice to prep it, don’t worry. Allowing chia seed to sit in liquid for about 1-3 hours will work too. The longer you allow it to sit the thicker the consistency becomes, I simply prefer mine to be of pudding consistency. The prep time in the recipe below does not include the chia pudding, be sure to account for that.

I know I say this a lot, but I am obsessed with this recipe. It is extremely easy and quick to make a healthy breakfast smoothie that will help start your day off right. Who doesn’t enjoy convenience? Am I right or am I right? In all honesty, I threw this together on a morning before work when I was running late and I managed to get 1 serving of fruit and 2 servings of vegetables in it. Not to mention loads of omega-3’s, antioxidants, anti-inflammatory agents, and more.

Now many people have asked me where I buy the ingredients I use and my answer for you is I have used numerous brands from all over the place. However, one of my favorite companies to buy maca and spirulina powder is from organic burst® ,which I order from online. Maca has been used for centuries as a natural energizer. It also increases endurance, stamina, and helps hormonal balance. Check out my Breakfast of Champs post to learn more about the health benefits of using spirulina.

Using chia seed is a great way to get an extra boost of Omega-3 fatty acid (FA) into your diet if needed. In fact, chia seeds contain even more Omega-3 FA than flax seed. They can be used as an excellent way help to keep you hydrated because they have the ability to absorb 9-10 times their weight in water. They are also a good source of fiber, protein, calcium, magnesium, iron, and zinc.

Now, I added the raw cacao powder, not only because it is rich in antioxidants, but because it adds a delicious chocolate flavor. It also makes the chia pudding thicker. Antioxidants help destroy free radicals that cause damage to our cells and tissues and work to decrease inflammation in the body. A specific type of flavonoid, called anthocyanidin is highly concentrated in the cacao bean creating a powerful antioxidant that may help lower your risk of:

cardiovascular disease

some types of cancers

I made sure this smoothie was gluten free and vegan friendly (no dairy, woo hoo!). All fresh produce used was organic.

Double-Layer-Chocolate-Chia-Spirulina-Smoothie 

Prep Time: 5 minutes

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Servings: 1 (pint)

Ingredients:

  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1 tsp vanilla extract
  • 1/2 Tbsp organic honey
  • 1 1/2 Tbsp raw cacao powder
  • 1/2 zucchini, peeled
  • 1/2 avocado
  • 1/2 banana, large
  • 1 tsp maca powder
  • 1 tsp spirulina
  • 3/4 c coconut milk

Directions:

  1. Combine first 4 ingredients in a tupperware container and refrigerate over night. In the morning, add the cacao powder to chia pudding and mix thoroughly.                                   (NOTE: Measurements for this chia pudding used above will provide you with 2 servings, I used half and filled the other half of the mason jar with the green smoothie. I accounted for changes in the nutrition facts below.)
  2. Blend zucchini, avocado, banana, maca, spirulina, and milk. Add into mason jar as top layer and enjoy.

Toppings used: raw cacao nibs, cinnamon, and a slice of fresh zucchini.

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Enjoy your weekend and your smoothie! Thanks for visiting!

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❤ Rebecca Raymundo, RD, LDN

 Per serving: Calories: 391; Total Fat: 26.9 g (Saturated Fat: 7.7 g) (Polyunsaturated: 6.8 g) (Monounsaturated: 10 g); Cholesterol: 0 mg; Sodium: 75.3 mg; Potassium: 967.5 mg; Total Carbs: 43.1 g; Dietary Fiber: 24.6 g; Protein: 16 g; Calcium: 78.2%; Vitamin A: 116.5%; Iron: 32.2%.

Breakfast of Champs

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Hey Y’all!

I know i’ve been MIA for the past couple months and for that I apologize! I have been cooking up a plethora of yummy, healthy meals I would love to share with you all and trust me… they are coming! Since I am back logged with recipes to choose from I am going to attempt to make a new post every few days to get caught up. If I haven’t mentioned already, I have a bit of OCD and even something as small as not posting my recipes as I create them makes me feel super unorganized. (I am sure many fellow type A people can relate, right?) A very important reason why I created this blog was to have a place where I can share and encourage my clients and followers to live a healthy lifestyle, the fact that I can have my recipes organized in a safe place that will last forever just so happens to be the best bonus ever (and a dietitian’s dream if I say so myself!)

Okay everyone… Now lets get back to visualizing nutrition in a healthy way for 2015. Here we go again!

This recipe is one of my favorites to make for breakfast during the week because it provides easily digestible complete proteins making it easy on your tummy, lots of energy, antioxidants, and most importantly… it’s S I M P L E !

This was exactly what I needed to get through Hump day and once the middle of the week rolls around, I’m sure it doesn’t hurt anyone to have a nourishing treat in their arsenal.

For this recipe, I used cultured greek plain coconut milk as the base. The brand I typically buy when searching for dairy free yogurt is So Delicious®.  You can find it at most health food store, but I bought this from Mariano’s. Its thickness and creaminess makes you feel like you are taking little bites of heaven. I love this brand because it is organic and fiber rich. Since it is plain, I would suggest adding a natural sweetener. I added banana, agave nectar, maca powder, and spirulina (the stuff that makes it green).

Check out my previous post Greek Yogurt Cup for more information about maca root powder.

I have touched on the topic of using spirulina briefly in the past so I will elaborate. The chlorophyll makes the pigment over powering so be prepared to consume green green green! Regardless, it tastes delicious, therefore, it truly shouldn’t matter.

Spirulina is a micro-algea originally used by the Aztecs. I know, algea, ew sounds gross right? Well that is wrong. I have had many people hesitant to try it because the word algea was associated with something that was thought to be inedible. The reality of the matter is it’s a source of Vitamin B1, B2, B6, B12, beta-carotene, and iron among others.

If this is not enough to fill your stomach like me add a small side. I devoured half a grapefruit for an added does of the powerhouse vitamin known as vitamin C.

Co-Yo Bowl with Spirulina  

Prep Time: 5 minutesScreen shot 2015-02-05 at 7.47.42 PM

Servings: 1

Ingredients:

  • 1 cup cultured greek plain coconut milk (so delicious®)
  • 1/2 banana
  • 1 tsp spirulina (organicburst®)
  • 1 tsp maca powder (organicburst®)
  • 1 Tbsp agave nectar

Toppings:

  • 1/2 kiwi, sliced
  • 1/2 bananas, sliced
  • 1/4 cup blueberries
  • 2 tsp chia seeds
  • 1 tsp raw cacao nibs
  • 1/8 cup gluten free vanilla granola bites

Directions:

1. Blend ingredients for base first.

2. Top with your favorite fresh goodies! As easy as 1…2…3!

I topped mine with anti-inflammatory and antioxidant rich fruits (kiwis, bananas, blueberries), chia seeds, raw cacao nibs, and homemade granola. (I promise I will post the recipe for the granola the next time I make it so it can be perfected ;). This breakfast recipe is gluten free and vegan friendly making it great for everyone.

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 The best trick to create a healthy and filling breakfast is to chose what you have on hand to save money. If you do not have any fresh fruits around buy whats in season to get the best deals. Avoid using processed foods and artificial sugars such as acesulfame K, aspartame, neotame, saccharin, and sucralose. 

Enjoy your breakfast of champs!

Thanks for visiting!

Don’t forget to subscribe to my blog to receive automatic updates about new posts.

❤ Rebecca Raymundo, RD, LDN

 (Not including grapefruit) Per serving: Calories: 550; Total Fat:20g (Saturated Fat: 8.1g); Cholesterol: 0 mg; Sodium: 137.3mg; Potassium: 858.8mg; Total Carbs: 75.3g; Dietary Fiber: 22.1g; Protein: 13.3g; Calcium: 51.3%; Vitamin A: 162.5%; Iron: 33.2%.