Zesty & Savory Succotash

When we entered our freshman year of college we already knew what we wanted to do as career—become registered dietitian nutritionists, and possibly with a minor in kinesiology (the study of movement). This was the during same time that we were dabbling with vegetarianism and just as the dining hall food was turning us off and left us turning to meals that we could create ourselves in the dining hall, without relying on someone there to cook it for us. We were former athletes who knew that satisfying, delicious and healthy food was the key to having energy and to feeling great, and since we often found ourselves turning to the salad bar, we knew we couldn’t just eat vegetables to survive. And so it wasn’t long before one of our staple, hearty, delicious meals was born…succotash!

Pssst… here are a few other dishes inspired by our younger days:

Lentil & Chickpea Stew

Spaghetti Squash with Red Lentil Pumpkin Sauce

Black Bean Quinoa Chili with Avocado

Lentil Vegetable Soup 

 

This version below is a spin-off of our college saving grace—only this is amped up a notch! This colorful, fragrant, and delectable vegetable side dish is packed onions, colorful corn and edamame, and a sneaky little bite of crispy turkey bacon (this is optional but recommended to us by our amazing intern Kelly Robison who makes it this way!). This dish leaves you wanting more without fail, every time! With a simple and easy preparation in hardly any time, this colorful dish is one you’ll serve regularly to a crowd…or just make for yourself as a personal favorite! Enjoy!

 

Zesty & Savory Succotash

 

 

 

Serves 5

1-cup servings

 

Ingredients

1 red onion, chopped

1 red bell pepper, chopped

2/3 cup of sweet corn

3 cups shelled edamame

8oz can black beans, drained

4 pieces turkey bacon, nitrate-free

 

Directions

  1. In a pan (we use a 16-inch pan), cook four pieces of bacon over low .

2, Remove bacon from pan and set aside, drain grease from pan and place back on stove.

  1. Add chopped onions to the pan and sauté 10-15 minutes.
  2. Add chopped bell pepper and sauté an additional .
  3. Add edamame, corn, and black beans to skillet and stir over medium heat until entire dish is heated through, about 5-10 minutes.
  4. Crumble bacon and mix into the dish.
  • Serve and enjoy!

 

Nutrition Information

Calories 159, Carbs 20g, Protein 11g, Fat 3g, Fiber 4g, Sodium 181g

 

Zesty & Savory Succotash
 
Author:
Ingredients
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • ⅔ cup of sweet corn
  • 3 cups shelled edamame
  • 8oz can black beans, drained
  • 4 pieces turkey bacon, nitrate-free
Instructions
  1. In a large pan (we use a 16-inch pan), cook four pieces of bacon over low heat.
  2. , Remove bacon from pan and set aside, drain grease from pan and place back on stove.
  3. Add chopped onions to the pan and sauté 10-15 minutes.
  4. Add chopped bell pepper and sauté an additional 10 minutes.
  5. Add edamame, corn, and black beans to skillet and stir over medium heat until entire dish is heated through, about 5-10 minutes.
  6. Crumble bacon and mix into the dish.
  7. - Serve and enjoy!
Nutrition Information
Serving size: 1 cup Calories: 159 Fat: 3 Saturated fat: 0 Carbohydrates: 20 Sodium: 181 Fiber: 4 Protein: 11

 

 

Book Giveaway– Giving the Gift of Fitness with Jessica Matthews’ “Stretching to Stay Young”

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While you probably are well aware that we are veggie loving twin sisters who are registered dietitians and personal trainers with quite the sweet tooth that we work hard to keep in check, you may not realize that we’re also girls who thrive on endorphin rush of a good workout and rely on it daily to energize us and to keep us happy.  We’ve played sports ever since we were knee-high to a cockroach, as our Dad used to lovingly describe us 🙂 but it wasn’t until we were in college that we really began to realize how important stretching is when it comes to health, fitness & physical well-being.  After a handful of injuries, we try to take every opportunity to stretch!  So when our fab friend and highly-respected colleague, Jessica Matthews wrote this awesome book Stretching to Stay Young, we knew we had to share it with you!  And let us tell you, we’ve been following Jessica’s stretching guidelines, tips and routines, and this book is a game changer! And Jessica, is incredibly generous in offering a book giveaway!

Below, Jessica gives more details about the book and philosophy:

My intention in writing this book was to create a simple, easy-to-follow guide to flexibility training that was rooted in science, yet made practical so it could easily be put into practice. To me the idea of “staying young” has nothing to do with age or appearance. Rather, staying young refers to the feeling of liberation in your mind and in your body— it’s the ability to move with ease and  to enjoy and appreciate the experience.

Flexibility, as one of the five health-related components of fitness, plays a vital role in creating this sense of liberation in the physical body, yet sadly it is one of the most overlooked aspects of physical fitness. My hope is that this book will serve as a guide to help people, no matter what their fitness experience or ability level, to navigate what can often be the muddy waters of stretching, filled with misinformation that can confuse even the fitness professionals (and for my fellow health and fitness pros, I hope this book will serve as a great reference for their students and clients for use outside of the time they spend training together).

The book is divided up into three sections for easy reading and also logical progression. Part I focuses on the science of stretching— how it works, why it works, and what the research says, all written in a way that you don’t need a Ph.D. to understand. This section also addresses common myths and misconceptions about stretching and provides practical tips and strategies for structuring your flexibility training routine using several different approaches to stretching and improving mobility.

Part II provides easy-to-follow instructions on how to perform dozens of different static stretches, dynamic stretches for the entire body (including yoga-inspired moves because what else would people expect from me), and also some self-myofascial release exercises using a foam roller. For each stretch or movement, options are provided for how to tailor the move to make it more accessible or to add more sensation, depending on what serves you best on that particular day, as well as general tips to get the most out of the stretch.

Finally, Part III provides complete workouts using the various stretches featured in Part II of the book. From everyday activities like working at a desk or watching TV, to leisure activities like running and hiking, each time-efficient routine is designed to be completed in about 10 minutes.

Leave a comment below telling us your favorite stretch and you’ll be entered in the raffle to win a copy of Stretching to Stay Young!

Speedy Skinny Cranberry Almond Cookies

These yumsters were created as part of a winter-holiday inspired recipe challenge.  Our sweet tooth wanted “in” but our jammed-packed schedules and our hopes of keeping our waistline in tact wanted “out”.  And guess which won?  Both of them!!  Yahoo!!

By now you likely know that as identical, veggie-loving, registered dietitians, personal trainer twin sisters with a wicked sweet tooth that we work hard to keep from getting too unruly 😉 , we do all that we can to let our sweet tooth live a little while also preventing it from getting the best of our health and our waistline.  We believe that we all deserve to have a little bit of fun without deprivation and without sacrificing our favorite pants–skinny jeans and all!  Amen to that!  So we’re constantly creating little treats that are so delish that we can turn down some wildly decadent desserts that we’d pay for later because we’d RATHER eat our delicious, waistline-sparing goodies! 🙂

If you like our Cinnamon Oatmeal Raisin Cookies, Skinny Speedy Walnut Oatmeal Cookies,  our 5 Minute Microwave Peanut Butter Chocolate Chip Cookies and our Wild Blueberry Cookies –you know just what we’re talking about!  And thanks for telling us that you love how quick and easy they are to make, perfect for when you want to indulge and need a quick alternative to heading face first into a tub of ice cream.

You’ll never believe that these new sweet treats have no sugar added, boast only 82 calories per delicious cookie (plus, they’ve got fiber and nutrients!)—and they take just 5 minutes to mix and 5 minutes to cook in the microwave!  We gotta admit, we’re pretty smitten with these lil’ numbers.

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One of the things we love about these cookies is how truly easy they are to whip up!

 

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Serves: 4 small cookies or 1 large cookie

Ingredients:

1 very ripe banana, mashed

3 Tbsp. rolled oats

1 Tbsp. almond butter

1/8 -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)

1 Tbsp slivered almonds

2 Tbsp dried cranberries

 

Directions:

  1. If using an oven rather than microwave, preheat to 375°F.
  2. In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
  3. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  4. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  5. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.

If making one big cookie, you may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.

*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.

Makes 4 Cookies.

Nutrition Facts Per Serving (1 Cookie): 82 Calories, 12 g carbohydrate,3 g fat, 2 g protein, 25 mg sodium, 2 g fiber

One large cookie: 327 Calories, 49 g carbohydrate, 12 g fat, 8 g protein, 2 mg sodium, 8 g fiber

Speedy Cranberry Almond Cookies
 
Cook time
Total time
 
Author:
Serves: 4 cookies
Ingredients
  • Speedy Cranberry Almond Cookies
  • Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. They serve up protein, nutrients and fiber.
  • Serves: 4 small cookies or 1 large cookie
  • Ingredients:
  • 1 very ripe banana, mashed
  • 3 Tbsp. rolled oats
  • 1 Tbsp. almond butter
  • ⅛ -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)
  • 1 Tbsp slivered almonds
  • 2 Tbsp dried cranberries
Instructions
  1. Directions:
  2. If using an oven rather than microwave, preheat to 375°F.
  3. In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
  4. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  5. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  6. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
Nutrition Information
Serving size: 1 cookie (when making 4) Calories: 82 Fat: 3 g Carbohydrates: 12 g Sodium: 25 mg Fiber: 2 g Protein: 2 g

 

 

speedy_skinny_cran_almond_cook_collagespeedy_craberry_almond_cookiescollage

 

Pumpkin Pie Oat Breakfast Muffins

Pinch us, these twin sisters who are registered dietitians and personal trainers with a sweet tooth must be dreaming! Pumpkin pie for breakfast?!without guilt or regrets?!  You bet!  These healthy breakfast muffins prevent all excuses to skip breakfast.  Most people tell us that when they skip breakfast it’s either because they don’t have time to eat it, or they’re not in the mood, or they’re just not hungry.

Well with these pups, time becomes a non-issue because you can simply make them in advance and grab ‘em and go—then eat ‘em on the run! And if you’re not in the mood for breakfast, that just may change if you add delicious pumpkin pie into the breakfast mix because guilt-free pie that just happens to boost your energy is hard to resist!

Not hungry for breakfast? No worries, toss these in a bag and eat them mid-morning when you do get hungry!  A healthy, energy boosting breakfast is just as good mid-morning!

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Pssst… looking for more healthy recipes?  Please feel free to search this site! And here are a few to try…

Lime Shrimp with Coconut Rice

Greek Quinoa Salad

Smoked Paprika Chips

Chocolate Drizzled Granola Balls

Breakfast Quinoa Nibbles

Coconut Fruit Pops

 

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What makes Pumpkin Pie Oat Breakfast Muffins so awesome (other than the fact that they’re guilt-free, energy boosting, pie-on-the-go)?

Oats: Starting the morning with whole grains helps get your day started on the right foot. Think quality carbs for energy.  Whole grains help you feel full longer and help maintain blood sugar levels until your next meal.

Pumpkin: The bright orange pumpkin color does more than just lift spirits, it’s packed with fiber, antioxidants and vitamins!  It’s got vitamin C, a great immune system booster, and it’s got vitamin A, great for eye health and for preventing the damage that occurs naturally with aging. Beta-carotene has many benefits including keeping your body younger/ helping to prevent degenerative diseases and it helps in the prevention of cancer.  Pumpkins also boast a healthy serving of fiber, to help you stay fuller longer.

Pepitas (aka, pumpkin seeds): These little seeds are rich in the amino acid tryptophan an important part of the production of serotonin… aka a mood booster!

 

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Pumpkin Pie Oat Breakfast Muffins

Celebrate all things pumpkin in this on-the-go baked oats treat; it’s filled with a nutritious blend of your fall favorites.  Pair these with a serving of vanilla or plain nonfat Greek yogurt—the perfect way to add protein (up to 18 grams).  Think of the combo as kind of a pumpkin pie with whip cream, minus the guilt.

Makes 12 muffins

Ingredients

2 cups old fashion oats or rolled oats (not instant)

1 tsp baking powder

1/4 tsp salt

1 Tbsp pumpkin pie spice

1/4 tsp vanilla extract

1 cup almond milk (we used unsweetened vanilla)

3/4 cup canned pure pumpkin

1 egg (we used Egglands Best because they have 25% less saturated fat compared to other eggs)

1/4 cup honey

1/4 cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional 1/4 cup).

3 Tbsp raw pumpkin seeds

1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend,  you can use whatever type of seed or grain you have on hand!)

Directions

  1. Preheat oven to 350 degrees.
  2. Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
  3. Combine all ingredients and mix completely until thoroughly combined in a bowl.
  4. Divide batter into 12 cups so that it’s evenly distributed.
  5. Bake for 18-22 . When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to over bake.

 

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Nutrition Facts Per Serving: 105 Calories, 2 g Fat, 0 g Saturated Fat, 16 mg Cholesterol, 75 mg Sodium, 20 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein  

 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Pumpkin Pie Oat Breakfast Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups old fashion oats or rolled oats (not instant oats)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp pumpkin pie spice
  • ¼ tsp vanilla extract
  • 1 cup almond milk (we used unsweetened vanilla)
  • ¾ cup canned pure pumpkin
  • 1 egg (we used Egglands Best (www.egglandsbest.com) because they have 25% less saturated fat compared to other eggs)
  • ¼ cup honey
  • ¼ cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional ¼ cup).
  • 3 Tbsp raw pumpkin seeds
  • 1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend, you can use whatever type of seed or grain you have on hand!)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
  3. Combine all ingredients and mix completely until thoroughly combined in a bowl.
  4. Divide batter into 12 cups so that it’s evenly distributed.
  5. Bake for 18-22 minutes. When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to overbake.
Nutrition Information
Serving size: 1 Calories: 105 Fat: 2 g Saturated fat: 0 g Carbohydrates: 20 g Sugar: 8 g Sodium: 75 mg Fiber: 2 g Protein: 3 g Cholesterol: 16 mg

pumpkin_pie_oat_muffins_collage

Oil Free Basil Spinach Pesto

Do  the scents of certain foods take you back to happy days?  Oh the memories!  This Basil Pesto brings us back… 🙂

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As kids, every day after school we’d have a play date with our best friend and next door neighbor, Mary.  Our routine?  As soon as we got home, Mary would come over to our house for a snack.  Both our mom and Mary’s mom had super health-food filled homes.  The exception to the healthy rule? Our mom had cream cheese and Mary’s mom had Skippy peanut butter (vs. the pure crushed peanuts, where the oil often separated out, at our house).  So we’d have two snacks—first we’d stuff celery with cream cheese at our house, we’d giggle for hours as we always did when we were together, and then we’d go to Mary’s and stuff celery with Skippy peanut butter.  By the time we’d arrive at Mary’s it was closer to dinner time and her Mom always had something fragrant cooking on the stove that she was preparing for dinner.   One of the dishes that smelled the best—and that stole our attention away from celery with Skippy peanut butter was Mary’s Mom’s Basil Pesto.  Mary’s mom, Janet, would find us with our spoons in her pesto rather than in the Skippy jar where they were on other days.  We still dream about that pesto!  This Oil Free Basil Spinach Pesto was inspired by Mary’s mom’s pesto.  But as registered dietitians, we’ve lightened up traditional pesto and had to share it with you!

 

oil_free_basil_pesto_2_logo

 

 

 

Pssst… looking for more healthy recipes?  Please feel free to search this site! And here are a few to try…

 

Lime Shrimp with Coconut Rice

Greek Quinoa Salad

Smoked Paprika Chips

Chocolate Drizzled Granola Balls

Breakfast Quinoa Nibbles

Coconut Fruit Pops

 

oilfreebasilpestocollage

 

Typically, pesto contains a lot of oil and dairy, and adds mega calories.  To make this zippy condiment a bit more nutritious and lower in calories, we removed the oil and cheese, added lemon juice, nutritional yeast, and spinach (we promise you can’t taste it!)—and you won’t believe how delish it is!

 

Wondering what nutritional yeast is and why we add it? We actually learned about this vegan, cheese alternative months ago and curious what it tasted like, we gave it a whirl, and we were hooked! We’ve been sprinkling it on everything we eat since! 😉 It’s got a cheesy, nutty flavor and looks like a yellow powder that is actually an inactive form of yeast.  It’s the same strain of yeast that bakers use to leaven bread, but bakers use the active form.   It’s a vegan source of protein and vitamin B12 (so it really hooks a plant-eater up!) and provides a savory quality to dishes it is added to and has zero sodium.  Yes please!

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Other star ingredients in this Oil Free Basil Spinach Pesto:

  • Walnuts | Omega 3 Fatty Acids (hello, gorgeous, moisturized skin and a healthy heart!), Copper, Manganese, Biotin
  • Spinach | Vitamin K, Vitamin A (goodbye damaging free radicals, beta carotene from vitamin A mops up these trouble-makers and fights cancer, aging and inflammation), Iron, Manganese, Vitamin C
  • Basil | Vitamin K (hello healthy bones and proper healing from cuts and blemishes), Manganese, Copper

 

Add this flavorful and nutrient-packed condiment to your summer (or spring, fall or winter, for that matter!) meals!

 

Oil Free Basil Spinach Pesto

This is one of our favorite ways to add flavor to just about any dish (think chicken, shrimp, salmon, zucchini noodles, veggie dip…)!

Makes 16 Tbsp Servings

 

Ingredients:

  • 1 1/2 cup basil leaves, gently washed
  • 1/2 cup spinach
  • 3 Tbsp walnuts pieces
  • 1 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp chives, optional
  • 1/8 tsp salt
  • 1-2 Tbsp water

Directions:

  • Using a steel blade in the bowl of a food processor (or a high-powered blender), add the basil, spinach, walnuts, nutritional yeast, lemon juice, chives, and salt.  Blend until evenly ground.
  • With the machine running, slowly add 1-2 Tbsp of water to the mixture and blend until smooth.

Nutrition Information per Tablespoon:

  • Calories:  20 Fat:  2g Cholesterol:  0mg Sodium:  8mg Potassium:  37mg Carbohydrates:  1g Fiber:  0.5g Sugar:  0 g Protein:  0.7g

 

Oil Free Basil Spinach Pesto
 
Nutrition Information per Tablespoon: Calories: 20.2 Fat: 2g Cholesterol: 0mg Sodium: 8mg Potassium: 37mg Carbohydrates: 1g Fiber: .5g Sugar: .1g Protein: .7g
Author:
Ingredients
  • 1½ cup basil leaves, gently washed
  • ½ cup spinach
  • 3 Tbsp walnuts pieces
  • 1 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp chives, optional
  • ⅛ tsp salt
  • 1-2 Tbsp water
Instructions
  1. Using a steel blade in the bowl of a food processor (or a high-powered blender), add the basil, spinach, walnuts, nutritional yeast, lemon juice, chives, and salt.  Blend until evenly ground.
  2. With the machine running, slowly add 1-2 Tbsp of water to the mixture and blend until smooth.

Pomegranate Green Goddess Smoothie

What’s the number one question you’ve been asking us about smoothies?

You wanna know how to seamlessly get veggies into smoothies when you’ve been dabbling with fruits, seeds, almond milk, etc.

As registered dietitians, and authors of our most recent book, The Nutrition Twins Veggie Cure, you can imagine how excited we are that you’re ready to dive in to the good stuff! Yes, veggies! Greens, specifically, are the number one food you can eat regularly to improve your health. And we’ve got some easy breakfast-friendly ways to help you to start your day off right–on the green foot! 😉

 

Pomegranate Green Goddess Smoothie

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We’ve got some great news if you’re a bit fearful that your greens will overpower your smoothie… many greens become undetectable (like a chameleon!) when combined in a smoothie and they take just seconds to transform. Here are some tips for making the most of your smoothies and easy at-home ways to get your nutrients.
Create your green smoothie by following these green smoothie basics and then blend! 🙂 (If you simply want to try a green smoothie recipe that’s tried, true and delicious, try this Pomegranate Green Goddess Smoothie (recipe and how it does your-body-good below)!  You’ll also find many on our site, just search smoothie, or green drink, etc.  And we suggest some at the bottom of this blog!

 

Here’s the formula for making a delicious, green smoothie and how we created this Pomegranate Green Goddess Smoothie:

 

1.  Begin with your greens: In general, a few large fistfuls (about 2 cups) will do the trick. Spinach is one the mildest of the greens and is barely detectable, but all greens from kale, to romaine, and even parsley and mint are fabulous additions. Experiment and see what you like best. (In this smoothie, we started with 1 packed cup of spinach, which is similar to two fistfuls)

 

*** If you’re worried about your greens spoiling, check out our awesome solution for your busy mornings.

 

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2. Toss in some fruit: Hello natural sweetness, fiber and phytonutrients for even more of a beneficial boost to your morning. (We often go for frozen fruits because they make the smoothie more refreshing and “dessert-like”.  Plus, they don’t spoil!)

  • In this recipe we use POM 100% Pomegranate Juice which adds a polyphenol and potassium punch with no added sugars, no artificial colors or flavors and no cheap filler juices. There’s the juice of 4 whole-pressed pomegranates in 16 ounces and its flavor is a little sweet and a little tart, which makes this smoothie so insanely delicious!
  • We also added frozen pineapple chunks (not frozen is fine) –you get a lot of sweetness with just a few pieces and we added some green grapes.  Note:  If you’re watching your calorie intake, the key is to keep the fruit portions in check (about half the portion or less, compared to the green).

 

darlingdownsouth13. Add your protein/ “satiety factor” (If you skip this, you’ll need to eat a source of protein with your smoothie to keep you powered, satiated and to provide for longer lasting energy). This Pomegranate Green Goodness Smoothie is so good as is, simply have some scrambled eggs with veggies or a nonfat Greek yogurt on the side. Other great protein options? Nuts or nut butters, hemp seeds or a scoop of protein powder. One to two tablespoons of a nut or seed add nutrients and healthy fat—but stick to just that portion (about 6-8 nuts), as the calories from nuts add up quickly and could cause your smoothie to contain a lot more calories than you bargained for.

 

4. Pour in liquid: Add ½ to 1 cup of either water, unsweetened nut milk or coconut water to make your smoothie. Unsweetened vanilla almond milk adds a nice flavor perk. (In this smoothie we need less water and simply add some ice cubes as we get fluid from the delicious POM 100% Pomegranate Juice.)

 

5. Ready to get fancy? The sky is the limit! Try adding grated ginger (a personal favorite of ours!) or spices like cinnamon and turmeric (this one has quite a bitter kick that will give you a real charge to start your day!) We couldn’t resist the ginger in this recipe!

Ginger_1teaspoon_ginger_lemon-detox

 

Pomegranate Green Goodness Smoothie

This delicious recipe contains nothing but fruits and veggies. POM 100% Pomegranate Juice, spinach, pineapple, and green grapes are blended with fresh ginger to make a zesty morning smoothie that fills you up. Pair this delicious day starter with scrambled eggs with veggies or with a nonfat Greek yogurt for protein.

 

Makes 1 serving

Work time: 5 min

Total time: 5 min

Ingredients:

½ cup POM 100% Pomegranate Juice

½ cup green grapes

½ cup pineapple pieces

1 cup packed spinach

1 inch fresh ginger, peeled

4 ice cubes

 

Directions:

In a blender, combine all the ingredients. Blend until smooth.

Nutrition Facts Per Smoothie: 167 calories, 40 g carbohydrate, 0 g fat, 2 g protein, 3 g fiber, 22 mg sodium

Bonuses:  162% Daily Value vitamin A, 111% DV Vitamin C, 11% DV calcium, 17% DV Iron

pom_green_goddess_smoothie_bottleThe Nutrition Twins work with POM Wonderful 100% Pomegranate juice to help people to enjoy it’s delicious flavor, get more nutrients in their day without any added sugar or artificial flavors. 

 

And here are a few more smoothies to try:

 

 

Pomegranate Green Goddess Smoothie
 
Author:
Serves: 1
Ingredients
  • ½ cup POM 100% Pomegranate Juice
  • ½ cup green grapes
  • ½ cup pineapple pieces
  • 1 cup packed spinach
  • 1 inch fresh ginger, peeled
  • 4 ice cubes
Instructions
  1. In a blender, combine all the ingredients. Blend until smooth.
  2. Nutrition Facts Per Smoothie: 167 calories, 40 g carbohydrate, 0 g fat, 2 g protein, 3 g fiber, 22 mg sodium
  3. Bonuses:  162% Daily Value vitamin A, 111% DV Vitamin C, 11% DV calcium, 17% DV Iron

 

Smoothie Photo and Recipe credit: POM Wonderful.