This 5-Ingredient Blueberry Zucchini Smoothie is a Creamy, Low-Sugar Superstar

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Smoothies will (hopefully) never go out of style, but what goes in them will. These days, the smoothie ingredient du jour isn’t an unpronounceable herbal powder, exotic fruit, or Amazonian super berry – it’s a humble vegetable that can be found in the grocery store year round. Here’s how to game change your smoothie with this five-ingredient (and low-sugar) blueberry, coconut, and zucchini recipe.

Yes, zucchini.

zucchini smoothie

Secret Smoothie Star: Zucchini

Known to grow like weeds in the summertime, zucchini is a type of summer squash with impressive nutrient properties. These vegetables, also known as courgettes, are low in calories and glycemic value, yet high in fiber and water content.

They’re also bursting with antioxidants, vitamins, and minerals including B vitamins like folate, vitamin C, potassium, manganese, and phosphorus.

The trick to using zucchini in smoothies is to first cut and freeze the vegetable. Although there are a million and one uses for fresh zucchini, frozen zucchini is ideal in creating thick smoothies filled with substance.

zucchini smoothie

Zucchini Smoothie Ingredients

Unlike using frozen bananas to thicken a smoothie, frozen zucchini works like magic to provide delicious and creamy texture once blended. If you are looking for a smoothie lower in sugar, or simply cannot tolerate bananas, adding frozen zucchini should be…

Vegan Zucchini Chocolate Cake

What you’ll need:

Cake:

  • 280g shredded zucchini
    150g coconut oil
    260g spelt whole wheat flour
  • 100g coconut sugar
  • 1 tbsp vanilla extract
  • 1 tbsp baking powdrer
  • 3 tbsp chia seeds
  • 3 tbsp unsweetended cocoa powder
  • 1 tsp cinnamon
  • a pinch of salt

Chocolate topping:

  • 150 g dark vegan chocolate
  • 1 tsp coconut oil
  • 200 g coconut milk

Instructions:

  1. Preheat the oven to 200 degrees celsius
  2. Wash, peel and shred zucchini
  3. In a large mixing bowl, whisk together all the ingredients for the cake
  4. Line the baking form with parchement paper
  5. Evenly spread the cake mixture in the baking form
  6. Let it bake for 20-30 minutes (Tip: Use a toothpick & insert it into the cake. If it comes out clean, the cake is ready to be taken out oft he oven)
  7. Let the chocolate melt over low heat, then add the coconut milk and oil and stir together until well combined
  8. When the cake is ready, take it out of the oven and let it cool down completely – then evenly spread the chocolate topping, leave it to set and cut the cake into squares.
  9. Enjoy! ?

Rainy Day Lentil And Vegetable Soup

It’s rainy and cold today, which calls for a warm pot of soup and a glowing fire in the fireplace. I love lentil soup, but most canned lentil and vegetable soups contain potatoes which only adds to the carbohydrate count without adding much nutrition. For that reason, I like to make my own. This particular recipe is more like a stew because it is thick with delicious vegetables! I used the prepackaged cooked lentils that can sometimes be found in the produce section of the supermarket or at Trader Joe’s. Their convenience and excellent taste can’t be beat! Feel free to add your favorite vegetables or substitute another dark, leafy green (in place of the kale), if you desire. Then curl up with a good book and a steaming cup of soup — it will warm your heart!

soup

Rainy Day Lentil & Vegetable Soup
(Makes about ten 1¼-cup servings)

2 teaspoons olive oil
1 medium onion, chopped
2 cups celery, sliced
3 carrots, sliced into half rounds
1 cup green beans, sliced
1 medium zucchini, sliced into quarter rounds
6-8 stalks asparagus, cut into 1″ pieces
1 teaspoon minced garlic
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (14.5 oz.) can diced tomatoes
8 cups reduced sodium chicken or vegetable broth
2½ cups cooked lentils
4 cups kale, chopped
Salt and pepper to taste

1. Heat olive oil in a large dutch oven or stew pot. Add onion, carrot, celery, green beans, zucchini, asparagus, garlic and dried herbs. Cook, stirring occasionally, until onions are soft and translucent. Add tomatoes and broth and bring to a boil. Add lentils and kale and simmer for 30-40 minutes until vegetables are soft and kale has wilted. Adjust seasonings and serve.

Nutritional Information per serving: 111 calories, 20 g carbohydrate, 1 g total fat, 0 g saturated fat, 5.9 g fiber, 486 mg sodium, 8.5 g protein.

Original recipe by Kathy Sheehan, copyright 2010.

Recipe by Diabetics Rejoice! Read her amazing blog here, find her on Facebook here, and check out her website here!

Cause to Celebrate: ‘Healthful’ Restaurants are a Huge Trend in 2017

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Soho’s Miss Paradis shares a recipe for zucchini tagliatelle with kale and basil pesto

Eating healthy while eating out used to be difficult. Massive portions, over-salted meals, sauces laden with saturated fats and hidden sugars—restaurants used to only care about making their food taste and look good. That’s no longer the case, thanks in part to a society more focused on wellbeing and a vegetable-forward (but not necessarily vegan or vegetarian) approach to cooking that’s been adopted by respected industry leaders and celebrated by the media.

The result is the opening of more health-minded concepts like Miss Paradis, a Philippe Starck-designed casual eatery in Soho from famed French restauranteur Claude Louzon and his daughter Julie Louzon. Opened last month, the buzzed-about culinary destination features dishes like roasted eggplant with tahini dressing; charred rainbow carrots and steamed…

Kristin Cavallari’s Love for Cooking: Jay Cutler’s Wife Shares Zucchini Bread Recipe Pic

Kristin Cavallari

Photo credit: Photographer Group / Splash New
Kristin Cavallari took to Instagram to share her zucchini bread recipe.

A photo posted by Kristin Cavallari (@kristincavallari) on Nov
16, 2016 at 2:09pm PST


The Hills star looked stunning in black and white while she shared a pic of her freshly baked bread. The businesswoman is always on the go and now she is into another business venture. She told E! News that she would soon be releasing a cookbook.
Jay Cutler’s wife has always loved cooking and can bake the most delicious pumpkin cupcakes, apple pies, almond butter cookies, and brownies. If you wish to bake them yourself you can grab a copy of her cookbook which will be released in spring 2018. While she knows her fans are desperately waiting for the cookbook, she shares her daily diet and some health tips until its release.
“I’m so excited to announce that I’ve been working on a cookbook! I’ve been dying to talk about this for so long. It’s such a blessing,” she said at the Kristin Cavallari x Chinese Laundry and Emerald Dove presentation. She continued saying, “I’ve actually been working on it for the last couple of years with hopes I’d have a cookbook deal, and it’s finally come true, and I’m so excited. It’s going to be a reflection of how I eat on a daily basis.”
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