The Green Monster Smoothie

Sounds good right? Maybe not to some, but I promise it's absolutely delicious.

My smoothie following a 10:30 yoga date last night.

Well over a year ago now I came across a blog called Swell Little Life. Ange was a new mom to Chloe and was determined to live a healthier lifestyle after the birth of her daughter. It's been very rewarding to follow what she has going on in her life. A personal trainer studying to become a holistic nutritionist, at the end of 2010 Ange started Health & Swellbeing. This is one of my top blogs to read daily.

Ange started the Swellbeing Project January 1st and I've really enjoyed following along. I've adopted quite a few new healthy habits and have kept up on my exercising this month. Yoga has been doing me well. One of my favorite posts was the Green Monster Smoothie. Boy, is it a treat after a workout!

Green Monster Smoothie

via Health & Swellbeing

1 cup almond milk

2 cups spinach

1 tbsp hemp protein

1 tbsp rice protein

1 tsp maca powder

1 tsp cinnamon

1 tsp chia seeds

1 frozen banana

1/2 c frozen berries

In a blender combine all ingredients and blend until smooth.

I like using frozen blueberries for my smoothie. My banana is frozen in a sandwich bag for easy use, but before throwing in the freezer, mash between your fingers.

For easiest blending I add in this order; almond milk, all powders and chia seeds, banana, blueberries, and spinach on top. Then blend away!

Ange suggests drinking this smoothie within an hour of your workout. She has a post daily including a video talking about the new challenge for each day. She's adorable and they're so fun to watch. I've learned so much and look forward to the rest of the month! Please check her out!

Vegan Moroccan Spiced Spaghetti Squash

Fridays are days that I spend with my mom after she gets off work. I've been a slacker and really need to add more family time to my life. We planned a yoga & vegan dinner date this last Friday. It was totally fun.

When I decided I wanted to start incorporating more vegan meals in to my diet, spaghetti squash was the first thing to come to mind that I hadn't tried yet. I don't quite know how I stumbled upon this recipe, but I do know I found it one late night at work. I promise, even if you swear you need meat, you'll love this.

Vegan Moroccan Spiced Spaghetti Squash

Recipe via Eat Drink Better - Serves 4

1 (3 1/2- to 4-pound) spaghetti squash

5 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne

1 1/2 teaspoons sea salt (or to taste)

3 tablespoons golden raisins

Half of a 15-oz can chickpeas, drained and rinsed

2 tablespoons chopped fresh cilantro

Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.

While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in spices, salt, raisins, and chickpeas and remove from heat.

When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm, over quinoa or sautéed winter greens if you like.