Now that 2014 is well under way, I want to make sure I’m doing my part to help you achieve your resolution of being healthier. Let’s face it, it’s on everyone’s list including mine secretly. What I find hardest is creating delicious, figure-friendly snacks to fill those in-between meal times. I am always quick to grab something prepackaged, which in most cases are not the healthiest even if it says so. Fresh is best, and no sugar is even better. That’s where a green smoothie works wonders to fill that grumbling tummy. I absolutely love the ones from Whole Foods, but the cost to enjoy one a day exceeds my budget, so I took it upon myself to try some combinations at home in my nifty Ninja (this blender is my favorite kitchen tool right now). The first few tries were a bust – bland, flavorless and it tasted like veggies. But by chance I discovered that cranberries made a world of difference. And while I was sure the color combo of green spinach and ruby red cranberries would turn my drink into a murky brown, I was glad to see swirls of green whirling inside my blender as the mix of fruits and leafy greens turned into chilled green smoothie heaven.
For the sake of ease and to eliminate dilution that comes from adding water, I reworked this recipe to include sugar-free cranberry juice. Not the cocktail kind, it’s loaded with sugar. Make sure it’s 100% cranberry juice. Of course, you can use fresh cranberries if you have them on hand.
- 1 banana
- 2/3 cup frozen pineapples
- 1/2 Granny Smith apple, cored and sliced
- 1/2 - 1 cup baby spinach
- 2/3 - 1 cup sugar-free cranberry juice
- Add all the ingredients to a blender. Use as much spinach and juice as you'd like. Blend until smooth.
A good rule for measuring is to add all the ingredients, except the spinach, into a tall glass and fill it halfway with juice. It gives you a good starting point before you decide to add more juice and blend.