A Green Vanilla Shake

By: Jamie Webber

It’s Friday, so that means it’s clear-out-the-leftover-produce-from-the-fridge day. I typically shop for groceries on Sunday so by the time Friday rolls around, the produce is starting to wilt, droop and soften, making it a perfect opportunity to get creative and make a new breakfast smoothie so the wilting fruits and veggies don’t go to waste.

If you have a blender and/or a juicer, you should never throw your produce out. Unless it’s moldy, black and smelly, there is always a chance to add it to a juice or a smoothie to get its nutrients. Sometimes I even juice just the leftover cucumbers so I get them in my body in some way. It’s light and refreshing, and no it’s not my favorite juice, but I feel better about drinking it then putting the cucumbers in the trash.

This morning, the smoothie I made was a combo of leftovers, superfoods that are long-lasting staples in my pantry, and a few other goodies that made it tasty. It was a super balanced meal filled with protein, healthy fats and greens.

5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5 (5 votes, average: 4.60 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 1 cup (250 ml) unsweetened almond milk
  • 1/2 cucumber
  • 1/2 banana, frozen
  • 1/4 avocado
  • 1 small handful of spinach
  • 1 scoop vanilla pea protein powder (or 2 – 3 tbsp hemp seeds)
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds (or flax oil)
  • 1 date, pitted
  • 1/4 tsp vanilla extract
  • Ice, as needed

Directions:

  1. Wash cucumber and spinach well.
  2. Add almond milk, cucumber, spinach and avocado to blender and blend on high for 30 seconds.
  3. Add remaining ingredients to blender and blend on high for 45 – 60 seconds until smooth.
  4.  Add ice to blender if needed. The colder, the better in my opinion.

Servings: 1

  • Nutrition per serving:
  • Calories320
  • Fat18 g
  • Saturated Fat2 g
  • Cholesterol0 mg
  • Sodium190 mg
  • Carbohydrates33 g
  • Fiber13 g
  • Sugars15 g
  • Protein 12 g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Tags: , , , , , , , , , , , , ,

Banana Nut Pumpkin Oatmeal

By: Isabel Smith, MS, RD, CDN

Oatmeal makes for a perfect and cozy breakfast on a cool fall or winter morning. This twist on classic oatmeal not only makes it really tasty, but also nutritious. The added almond butter brings healthy fat and some protein to the recipe, while the banana brings potassium, and the pumpkin brings fiber. And to finish off the recipe– a dash of pumpkin pie spice makes it even tastier!
To mix it up try adding cashew or peanut butter in place of almond butter, or try adding cinnamon instead of pumpkin pie spice.

The nutrition info is based on the ingredients above. This makes 1 -2 servings.

7 votes, average: 2.86 out of 57 votes, average: 2.86 out of 57 votes, average: 2.86 out of 57 votes, average: 2.86 out of 57 votes, average: 2.86 out of 5 (7 votes, average: 2.86 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 1 cup (200 g) rolled oats
  • 2 cups (500 ml) water
  • 2 tbsp organic canned pumpkin
  • 1 tsp almond butter
  • 1/2 ripe banana cut into small pieces
  • 1 tbsp cranberries
  • 1/2 tsp pumpkin pie spice
  • dash of sea salt

Directions:

  1. Add water and a dash of sea salt then bring it to a boil.
  2. Once boiling, add the rolled oats and lower heat to medium/low, stirring every few minutes.
  3. After about 15 minutes the oats will become more cooked and the mixture will be less watery, at this point add the banana, pumpkin and almond butter and stir thoroughly.
  4. After about 2 more minutes remove dish from heat, pour into bowl adding pumpkin pie spice and cranberries.
  5. Serve and enjoy!

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 1 - 2

  • Nutrition per serving:
  • Calories410
  • Fat8g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium20mg
  • Carbohydrates73g
  • Fiber11g
  • Sugars14g
  • Protein 12g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Tags: , , , , ,

Sweet Orange Glow Juice

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Deliciously sweet, vibrant in color and in season here in New England, persimmons are a wonderful compliment to juicing this winter! The bright orange hue of this juice let’s us know it’s loaded with immune boosting nutrients like beta-carotene, phenolic phytonutrients, vitamin C and metabolism supporting manganese.  One study found persimmons may be more effective than apples at helping reduce heart disease in part due to their high soluble fiber content.  While the skin which is extracted in juicing is high in fiber, soluble fiber persists into the juice.

4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5 (4 votes, average: 4.25 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 2 persimmons
  • 3 – 4 carrots
  • 1 in (2.5 cm) piece of ginger root

Directions:

  1. Wash all ingredients well.
  2. Cut flesh of persimmons away from green top.
  3. Put all ingredients through juicer and enjoy!

Substitutions:

  • Persimmons – papaya, mango, orange
  • Carrots – parsnips, butternut squash or pumpkin
  • Ginger – lemon

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Tags: , , , , , ,

Chocolate Covered Goji Smoothie

By: Jamie Webber

If I could think of one drink that combined all of my favorite flavors, I’d have to say it’s this smoothie. It’s chocolate-y, nutty, sweet and nutritious. Our Reboot Kitchen  is constantly stacked with beautiful superfoods just waiting to be blended, made into a smart sweet, or eaten as a snack so it’s easy to get a variety of flavors depending on what I decide to whip up that day.  That’s the beauty of superfoods, there’s so much you can do with them!

Today, I was in need of a quick lunch so I decided to put some of my favorite superfoods into the blender. What I got was a super filling, super satisfying, creamy, rich and chocolate-y little piece of heaven. And as I write this post, my energy is through the roof. It never ceases to amaze me how good I feel after putting nothing but  super antioxidant, plant-powered nutrients into my body. I started my day with a Trick-or-Treat Juice (we are way passed Halloween but the orange fruits and veggies in this juice are a winner all year long), I enjoyed a Morning Green Glory juice for a mid-morning snack, and then I had this amazing smoothie. I feel like I could do back flips in our office right now! But I’ll contain myself and be professional…

The reason I’m feeling this burst of energy:

  • Goji berries have anti-aging benefits, boost immune function, protect vision, and prevent heart disease. They also are known to boost brain health, mood and protect against age-related diseases such as Alzheimer’s so eat them up! Goji’s are loaded with potassium, vitamin A, fiber and good essential fatty acids.
  • Cacao powder is also a super high antioxidant food containing up to 300 different antioxidant nutrients. It’s also full of magnesium and known to be a “good mood food.”
  • Almond butter provides healthy fats and protein making it a well-balanced meal to help me stay fuller longer.
  • Kale, well we all know why we love kale. It’s one of the most nutritious foods on the planet and you can’t even taste it when you add to smoothies.

Are you ready to flood your body with plant-powered energy yet?

 

5 votes, average: 2.60 out of 55 votes, average: 2.60 out of 55 votes, average: 2.60 out of 55 votes, average: 2.60 out of 55 votes, average: 2.60 out of 5 (5 votes, average: 2.60 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 1 cup (250 ml) almond milk
  • 1 banana, frozen is best
  • 1 tbsp cacao powder
  • 1 tbsp almond butter (or almonds)
  • 2 tbsp goji berries
  • 4 kale leaves (Tuscan cabbage)
  • Ice, as needed
  • Dash of cinnamon (optional)

Directions:

  1. Wash Kale well.
  2. Combine all ingredients into high-powered blender and blend on high for 45 – 60 seconds.
  3. Serve and enjoy.

Servings: 1

  • Nutrition per serving:
  • Calories350
  • Fat11 g
  • Saturated Fat2.5 g
  • Cholesterol0 mg
  • Sodium280 mg
  • Carbohydrates56 g
  • Fiber12 g
  • Sugars23 g
  • Protein 12 g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Tags: , , , , , , ,

Fine & Dandy(lion) Juice

By: Erin Flowers

We all love kale (hail kale!) but let’s try something new this week! Be adventurous and wander away from your usual sources that make up green juices like kale and spinach, and let’s wake up those taste buds and your bodies with this aromatic, silky and sweet green juice. It’s ideal for those on an anti-inflammatory diet and anyone who is trying to avoid cruciferous veggies, but it is so delicious everyone will enjoy it!
The stars of this juice are:

  • Dandelion greens, green leaf lettuce and sweet potatoes which contain loads of vitamins A and K, support liver function and are anti-inflammatory.
  • Zucchini which is a cancer fighting, anti-inflammatory powerhouse!
  • Oranges and pears, which will go all Bruce Lee on the free radicals floating around your body!
2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5 (2 votes, average: 4.00 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 1 zucchini
  • 1 large handful of dandelion greens
  • 1 orange, peeled
  • 4 – 5 green lettuce leaves
  • 1 sweet potato
  • 2 pears

Directions:

  1. Wash all ingredients well.
  2. Peel the orange and sweet potato.
  3. Cut all produce to fit through juicer.
  4. Juice and enjoy! **And then pat yourself on the back for trying something new!

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Tags: , , , , , , , , , ,

Lean Green Pineapple Juice

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

If you’re wanting to ease into the dark leafy green juices, this is a lovely place to start. This sweet green juice has heaps of benefits:

– It’s high in vitamin C
– The lemon helps to improve the absorption of the non-heme iron in spinach
– There are 7.1mg of iron
– The bromelain from the pineapple may ease arthritis, prevent some types of cancer, atherosclerosis and it may also help to prevent and treat cardiovascular diseases

If you need another reason to try this drink, it tastes so sweet and refreshing too! Enjoy!

23 votes, average: 3.87 out of 523 votes, average: 3.87 out of 523 votes, average: 3.87 out of 523 votes, average: 3.87 out of 523 votes, average: 3.87 out of 5 (23 votes, average: 3.87 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 1 large bunch of spinach
  • 1/4 pineapple
  • 1 lemon

Directions:

  1. Wash all produce well.
  2. Peel the lemon and remove the rind from the pineapple.
  3. Cut all produce to fit through juicer, juice and enjoy!

Substitutions:

  • Spinach – watercress, dandelion leaves, kale, lettuce
  • Pineapple – apple, pear, cantaloupe (rockmelon), honeydew
  • Lemon – lime, grapefruit

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Tags: , , , , , , ,

Smart Sweet: Raw Macaroons

By: Jamie Webber

Smart Sweet: Raw Macaroons

Prep Time: 15 minutes

Cook Time: 12 hours

Total Time: 12 hours, 15 minutes

Yield: 50

Serving Size: 1 - 2

Ingredients



It’s finally Friday and that means it’s time to celebrate with a little treat…a raw, amazing, sweet treat with a perfect consistency that just melts right in your mouth. I just ate one but my mouth is watering again just thinking about it!

I decided to make raw macaroons because this weekend we are welcoming 13 of our Reboot Success Stories to New York City to be filmed for an upcoming commercial. Since they are traveling from all over the country, we thought it would be nice to welcome them with a healthy little treat that’s low in calories, sugar and fat. Just one or two is really all you need! And they’ll be soaking in the benefits of coconut butter.

Coconut butter is one of my absolute favorite things to dip my spoon into. It’s seriously the most delicious, decadent flavor and creamy consistency that makes you think you are breaking all the “healthy” rules. But you aren’t. I love when that happens. When you enjoy coconut butter, you are ingesting so much goodness. Let’s look at some of the benefits:

  • It’s known to boost immunity since it has high levels of lauric acid.
  • It may even help rev up your metabolism to help aid in weight loss and increase your energy.
  • It’s full of healthy saturated fats that are actually known to reduce cholesterol and heart disease.
  • It has enhancing properties for the skin to help you glow from the inside out and helps moisturize and promote skin elasticity.

Okay, fine. I’ll eat a spoonful every day.

A quick note on the difference between coconut butter and coconut oil:
Coconut oil is only the oil that is extracted from the coconut meat.
Coconut butter is the whole meat of the coconut pureed into a creamy butter.
You get the amazing benefits from both.

Now that we know this treat is good on so many levels, here is the recipe, adapted from one of my favorite blogs, Detoxinista:

Ingredients:
1 cup/250 ml. coconut butter
2 cups/450 g. unsweetened, shredded coconut flakes
3/4 cup/175 ml. pure maple syrup, or honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt or sea salt

Chocolate Sauce (optional):
1  Tbsp./15 g. cacao powder
2 Tbsp./30 ml. maple syrup
1 teaspoon coconut oil
Pinch of sea salt

Directions:
1.) Mix the coconut butter well so the oil at the top is mixed with the creamy, harder mixture on the bottom. You might need to melt the coconut butter if it is hardened. Just add it to a bowl and zap it for 30 seconds.

2.) Add all of the ingredients (not the chocolate sauce ingredients) into a bowl and mix well until you reach a sticky batter.

3.) If using a dehydrator (this will give your macaroons and harder outside with a gooey inside), set it to 118 degrees. Line the racks with parchment paper. If using the freezer method (this will give your macaroons a little bit harder consistency but will be equally delicious), line a pan with parchment paper.

4.) Drop a small scoop of  the batter onto the parchment paper. Mine were about 1/2 inch/1.75 cm., but if you want larger, you can do 1 inch/2.5 cm.

5.) If you want to drizzle a few with chocolate, add all chocolate ingredients to a bowl and whisk until well combined. Take a spoon and drizzle the chocolate from side to side over the macaroons. Here’s a quick look at the chocolate being drizzled:



6.) Place in dehydrator at 118 degrees for 12 hours. OR place in the freezer for an hour until they are hardened.

ENJOY!

The nutrition information is based on 1 macaroon:



Here are a few more images of these tasty things:



2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 (2 votes, average: 4.50 out of 5)
Login to rate this recipe - Not a member? Join Today

Tags: , , , , , ,

Drink Your Bitters Juice

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Bitter is better! The bitter taste that comes from some fruits and vegetables has a very important place in our diet. Bitterness stimulates (as does sour) digestive enzymes which can improve digestion and bile production. There are numerous foods that have these important bitter properties.

Traditionally bitter foods were often consumed as an appetiser before your main meal to improve digestion. The radicchio in this juice is what gives it a nice bitter taste! It is high in vitamin K, folate, and has a high ORAC score as it is high in anti-oxidants due to the red colour.

The pulp of the radicchio and celery can be used in any salad or healthy coleslaw recipe, too! Need more ideas for your leftover pulp? Here are 9 ways to use it!

4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5 (4 votes, average: 4.25 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 2 baby radicchio lettuce leaves (about 200 g)
  • 3 celery stalks
  • 2 apples
  • 2 lemons 

Directions:

  1. Wash all ingredients well.
  2. Peel the lemon.
  3. Chop the produce to fit through the juicer.
  4. Juice all produce and enjoy!

Substitutions:

  • Radicchio lettuce – endive lettuce, red lettuce
  • Celery – zucchini, cucumber
  • Apple – pear, green pepper (capsicum)
  • Lemon – Lime

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Tags: , , , , , , ,

Smart Sweet: Raw Chocolate Hazelnut Brownies

By: Abigail Hueber

Smart Sweet: Raw Chocolate Brownies

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 20

Serving Size: 1

Calories per serving: 150

Ingredients



A raw Brownie?! It sure is!

This sweet and savory treat can tackle any chocolate craving, not to mention provide that ooey, gooey brownie texture we all know, love and crave! But the real kicker is, it actually contains real whole food ingredients! This treat isn’t only appropriate at dessert, it is an energy filled treat that travels with you (or your kids!) on the run, at work or anytime you need of a fuel-filling source.

Made with dates, walnuts and packed with crunchy hazelnuts, this brownie is no match for those refined flour and sugar confections. Dates provide a sweet caramel flavor as they contain natural sugar, but packed with fiber these delicious morsels will give you long lasting energy rather than a short spike in your blood sugar. As a health nut, I go nuts (literally) for the next protein packed ingredients, walnuts and hazelnuts. Walnuts provide the highest amount of plant-based omega-3 fatty acids. Omega-3’s have shown to improve cholesterol and aid in memory. Not to mention strengthen and moisturize hair, skin and nails. Hazelnuts are no underdog, they contain a wealth of antioxidants known as proanthocyanidins (PACs) that have shown to lower blood pressure, inflammation and aid in reducing risk of cardiovascular disease.

Who knew something so decadent could be so healthy!

Ingredients:
2 cups/480 g. walnuts
2 1/2 cups/570 g. medjool dates, pitted
1 cup/200 g. cacao powder
1 cup/200 g. hazelnuts
Dash of sea salt

Directions:

1.) Place walnuts in food processor and process on high until the nuts are finely ground.

2.) Add cacao powder and salt, pulse to combine.

3.) Add the dates one at a time while the food processor is running. The texture should change from crumbly to sticky and doughy, if it is too crumbly add more dates.

4.) Add in hazelnuts, pulse just to combine for crunchy brownies or run longer for more smooth texture.

5.) Line a baking sheet with parchment paper, flatten dough onto baking sheet and cover with another piece of parchment paper. Using a rolling pin, roll out brownies to 1/3 inch think. Place in freezer or fridge for 1-2 hours to set. Cut into 20 squares (about 3” x 3”). Store in an airtight container in refrigerator or freezer.

**Recipe adapted from My New Roots blog.

Nutrition information is based on 1 brownie:

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
Login to rate this recipe - Not a member? Join Today

Tags: , , , , , ,

SEE MORE: 1 27 28 29 30 31 83