This delicious high protein smoothie comes in at just under 250 calories with a whopping 20 grams of protein. (A moderate daily intake for protein is 100 grams) The Energizing Life Shake and Greek yogurt provide most of the protein so be sure not to skip them. Lower the calorie count by using low fat Greek Yogurt and decrease sugar by skipping the banana…but what fun would that be??!?
Ingredients:
2 scoops Vanilla Shaklee Life Shake
1 cup toasted coconut Almond milk or milk of choice
1/4 cup frozen pineapple chunks
1/2 cup spinach
1/2 banana
Ice as desired
Directions:
Mix all ingredients in a blender. Blend until creamy.
Have you heard about the 14 Day Green Smoothie Challenge that starts May 1st?
It’s Great if you want to
1. Get back into the smoothie routine
2. Get more greens into your diet
3. Add a super nutritious meal to your day
4. Improve your digestion
5. Lose Inches
6. Improve Energy
and so much more! The challenge starts May 1st.
Talk to me about adding a cleanse on for your first week to really up the feel good quotient.
Please click the link to register if you are interested in getting recipes and encouragement directly to your inbox.
https://anamariaserrano.com/green-smoothie-challenge/
This is a super easy, primal (paleo friendly), high protein recipe combination that is high on flavor. Feel free to substitute the sweetener of your choice if raw honey doesn’t work for you.
Prep Time:15 min
Cook Time: 60 min
Level: Easy
Serves: 2-4 servings
Ingredients: Bag of 15-20 cipollini onions
Coconut oil
About 1/3 cup balsamic vinegar
1 tbsp cup raw honey
1/2 bunch thyme, leaves removed (1/2 -1 tsp dried)
Sea salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
*Cooks Tip: Allowing onions to sit in a bowl of hot water while you peel them makes it MUCH easier. Don’t make the water too hot, you don’t want to PRE-cook them.*
In a small bowl, whisk together the oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
Pour onions and marinade into small baking dish and place into the preheated oven and roast for 45 to 60 minutes until the onions are soft and slightly caramelized.
You can use the marinade to top off some side veggies or as a base to pan sear some yummy swordfish like I did.
Pan Seared Swordfish
Rinse and pat dry swordfish steaks. Season with sea salt and pepper and set aside.
In a skillet on medium heat add enough marinade to fully coat the bottom of the pan. Once hot add swordfish steaks.
Cook for approximately 5-7 minutes before turning over with a spatula and cooking for the same amount of time on the other side.
I suggest adding something green and then… Serve and enjoy!!!!
xo Ana Maria
It has been in the teens this week in NYC and I am so NOT built for the freezing cold weather. Not to mention Mother Nature was doing her thing with me and I just wanted warm comfort foods and a comforter. I think I need to do a post on how PMS and cravings can destroy any motivation to lose weight or keep active. But it’s been a bit more than motivation that’s been keeping me going lately, it’s a habit now! This is one habit I’m not trying to break!! Yesterday I peeled myself off the couch and away from my tea to look up some great French Onion Soup recipes. I found some good ones, but I remembered I had some fabulous mushrooms that needed to be used before I start the Ultimate Reset on the 30th. My search continued and I found a delicious sounding caramelized onion and mushroom recipe that was not too carb friendly so I modified it and dare I say, this is SCRUMPTIOUS!!!
Note: It takes a long time to cook. Low heat is key to getting the sugar out of the onions and letting the flavors develop. It‘s not labor intensive, but it is a long process. It’s great for the weekend when you’ll be in the house chillaxing. LOL
Ingredients:
3 Tbs. coconut oil
1 lb. yellow onions, thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, crushed
4oz oyster mushrooms, brushed clean and thinly sliced
4 oz. Shiitake mushrooms, thinly sliced
1 bay leaf
2 cups low-sodium chicken stock
4 cups French Onion soup stock
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
6 oz. Gruyère cheese (Or Mozzarella or whatever you love melted), shredded
Directions:
In a 5 1/2-quart Dutch oven over medium heat, warm the coconut oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 30 to 45 minutes. They will keep caramelizing with the remaining steps.
Add the celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.
Working in batches, puree the soup in a blender until smooth. Or do as I did and use your immersion blender and blend right on the stove. Add 1 Tbs. of the parsley, the lemon juice and stir to combine.
Preheat a broiler.
Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with a sprinkle of about 1/4 cup cheese. Broil until the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.
¡Buen Provecho!
<3
Ana María
As I’ve mentioned 2.5 million times, I am weaning myself off coffee in preparation for starting the Ultimate Reset on the 30th. Additionally my acupuncturist recommended that I drink ginger tea in the morning to support my digestion. Ginger is every kind of awesome as an immune booster and cancer fighter. My addition of cinnamon is a strategic move. Controlling blood sugar is key to appetite control and controlling Type 2 Diabetes. Cinnamon reduces blood sugar levels!! Ginger-Cinnamon tea is a cup of everything great! I shared a pic this morning and people were interested in the recipe, so here it is, along with some additional info on WHY you should drink it. 🙂
3 inch piece of fresh ginger cut into medium sized chunks
1 stick of cinnamon
Peel ginger and cut into ½ -1 inch chunks. Place in a saucepan with the cinnamon stick and 3-4 cups of water. Boil for 15-20 minutes. Serve in a HUGE mug and ENJOY!
If you’d like a some sweetness go for agave or raw honey.
FYI, I refill the pot with water all morning long.
Xo,
Ana María
While yummy food supports your motivation to lose weight, the time consuming cooking can put a real damper on it. The crock pot is the answer to a busy lady’s prayer! My little person LOVED it. Honestly, I was more in love with the ton of oyster mushrooms I put in it! I went WAY over what the basic recipe calls for and I’m glad I did. They stay so firm and yummy in the slow cooker, which it quite amazing. Many veggies turn to pure mush!
2 1/2 to 3 lb whole chicken, cleaned and patted dry
6-8 six inch pieces of lemon grass stalk (trimmed and broken to release flavor)
1 cup lite coconut milk
2 T. fresh grated garlic
1 T. grated fresh ginger
1 small yellow onion, minced fine
½ cup fresh chopped coriander
2 tsp red chili pepper flakes
½ cup thinly sliced carrots
¼ cup of each thinly sliced red and green bell peppers
1 cup thinly sliced fresh mushrooms of choice
Insert 3 lemongrass pieces inside of chicken cavity then put whole chicken into crock pot.
Add vegetables and remaining lemongrass around the chicken.
In a mixing bowl add, coconut milk, stir in ginger, garlic, onion and chili flakes. Pour mixture over chicken and vegetables, cover with lid.
Cook at a low heat for 6-8 hours (time is approximate).
Test to see if chicken falls off the bone, if so, it’s ready.
Before serving, discard lemongrass.
Serve with a side green salad.
¡Buen Provecho!
~Ana María
The picture just can’t capture the aroma and yum factor! 😉
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