Pumpkin Puke Smoothy

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Yes it’s officially fall so time to jump on the all-things-pumpkin wagon. Oddly enough, I had a really hard time finding canned pumpkin that wasn’t pie filling, e.g. full of sugar. Read the labels people!

If I may rant for a minute: if there’s one thing that drives me nuts is the added sugar in absolutely everything, when there is no need for it. Like almond milk: come on! If you want something sweeter it’s not difficult to add it yourself, and the amount you want, but you can’t take it out!

Bottom line, when ever you buy anything, from sauces to canned vegetables, always check the labels for additives. You would be surprised how fast little things can add up.

Now, back to the smoothy: yes it looks disgusting, as most of my smoothies do. That’s because I almost always add spinach. There is literally no reason not too as it has zero taste but adds to your daily vegetable requirements and helps keep you full with very little calories. The trick is to not look at it too long or pretend that you enjoy drinking frothy swamp water.

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This actually tastes pretty good and is a change from my usual sweet smoothies. It’s a spicy, savory blend that is a bit like pie but also like a liquefied meal. Again, ew, but still good. It’s makes a great after workout shake thanks to the added carbs from the pumpkin, but it’s also low-calorie enough to work as a between meals snack.

Ingredients

  • 1 tbsp pumpkin (make sure it is ONLY pumpkin in there!)
  • .5 cup of spinach (or as much as you can cram in your blender. You’ll thank me later!)
  • I scoop of protein powder
  • Half a table spoon of cinnamon
  • 1 tsp each of ground ginger, cloves, allspice
  • Sweetener to taste

Add ice and top up blender with either unsweetened almond milk or water

Directions: Close your eyes and enjoy or watch your husband be grossed out as he watches you drink it. The latter is more entertaining.

Hellooooo high-carb day! (aka low fat day)

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Yep…today is the day I enjoy a whole lotta extra carbs. And I’ve been relying too much on sweet potatos lately so I’m looking forward to enjoying the wild and brown rice in this dish. On higher carb days the fat allowance goes way down, so I tend to stick with lower-fat proteins like chicken, fish and shrimp. This recipe goes well with all the above, and beef too. If it’s a low carb, higher fat day I’ll omit the rice and have a side of asparagus.

Ingredients:

  • .5 cups of wild and brown rice mix
  • 6 ounces of cooked shrimp
  • 1 cup of chopped vegetables of your choice. (I go with whatever’s on hand. Today it’s zuccini and green onions)
  • 1 tbsp of garlic chili sauce. Look for one with no sugar added.
  • 1 clove of garlic, chopped
  • 1 tsp of ginger powder
  • 1 tbsp cider vinegar
  • 1 packet of stevia

Cook rice according to directions.

Heat all other ingredients together in a sauce pan for about 5 minutes. Layer on top of rice in a bowl. If you’re not prepping for a competition and are feeling really frisky, go ahead and all some low-sodium soy sauce to this bad boy!