by Foodlets in Family, Recipes, January 18th, 2017
by Maria Russo in Recipes, Shows, October 22nd, 2016
We’re a few weeks into January, which means that by we’ve all seen those Facebook posts with the shiny green smoothies, looking up at us expectantly, just daring us to start the year with a big swig of kale. But if you’re not quite ready to face the day with a glass of bitter greens, start with something a little softer, a lot sweeter and definitely more decadent. These are our favorite dessert-inspired smoothies — no kale in sight.
If you like berry pies, try these Frozen Fruit Smoothies (pictured above).
It’s up to you to choose among frozen strawberries, raspberries or cherries to make this top-rated smoothie. It’s blended with a frozen banana, orange juice and some yogurt, proving you can transform everyday items into a healthy treat.
by Samantha Lande in Restaurants, October 9th, 2016
The morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie — and that’s where this morning’s all-new episode of The Kitchen comes in. Today the co-hosts showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast). Sold yet? Keep on reading for more details and all the recipes.
by Sofia Lyons in Recipes, March 25th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Whether you’re gearing up for a spin class or a bike race, a jog around the block or a marathon, getting the right nutrients can make all the difference when it comes to actually going the distance. Your pre-workout fuel doesn’t have to be flavorless, though, as the following chefs prove. Read on to find out which of their power-packed dishes are perfect to devour before any sweat session.
by Lauren Miyashiro in Recipes, January 5th, 2016
Smoothies are a quick and easy option for anytime of day: a breakfast you can carry to work, a satisfying snack or a midnight treat. They’re also a great way to use up bananas before they overripen, as bananas lend a naturally creamy texture to smoothies and pair well with things like frozen fruit, veggies, nuts and even coffee. Read on to try some of our favorite refreshing and filling smoothies.
by Foodlets in Family, Recipes, August 25th, 2015
Sticking to a healthy-eating resolution can be tough. Eating kale salad every day or putting a ban on cookies isn’t realistic (or fun). A year of smoothies, however, is a challenge we happily accept. Instead of dwelling on foods that you shouldn’t be eating, make an effort to incorporate more seasonal, good-for-you ingredients into your diet. Blending them into a refreshing frothy drink is an easy and delicious way to reach that goal.
We’ve got satisfying smoothie recipes for every month this year. Below is what you can look forward to for breakfast in the next few months. Scroll through the full calendar here to get all 12 recipes. January’s refreshing Green Smoothie is a great way to kick off 2016, but we wouldn’t blame you if you were already craving July’s Blueberry-Almond Smoothie. (Yay for frozen fruit!)
by Melissa d'Arabian in Food Network Chef, January 24th, 2015
“Healthy smoothies” sounds a little repetitive, right? Smoothies are good for you! They’re loaded with fruit! The truth is, like granola bars, smoothies can sound healthy but sometimes actually have so much added sugar that they’re really more like milkshakes. (And those granola bars are basically candy bars.) But these homemade smoothies are all low in added sugar, full of fruit and some are even full of veggies too.
Orange Banana Smoothie (pictured above): Spring for fresh OJ to make Ina Garten’s recipe once and you’ll be hooked on this healthy smoothie forever.
by Allison Milam in Recipes, January 2nd, 2015
They say breakfast is the most-important meal of the day because it kick-starts the day with energy-giving nutrients. I agree, and there is another reason why I think we should all give our breakfasts a second look: The choices I make early in the day impact the choices I make later in the day. And that means that eating a healthy breakfast means that eating healthier throughout the day will just plain be easier. (And I’m all for anything that makes healthy living easy living!)
I make no secret about how much I love a morning smoothie! I can toss just about anything in my blender and within seconds I have a portable breakfast that I can sip as I take the dog for her morning walk, or read my morning devotional. Both of my cookbooks feature smoothie recipes that range from the trusty Green Morning Smoothie in Ten Dollar Dinners to the caffeinated Coffee-Oat Smoothie in Supermarket Healthy. Ask me what my favorite kitchen appliance is and you’ll probably find me waxing poetic about my trusty blender and how I use it multiple times a day, making everything from protein drinks to fruity smoothies for the kids’ snacks to raw veggie soups.
But what about those days when I don’t have access to my blender? How does a smoothie lover go about making a blenderless smoothie?
by Amy Reiter in News, May 8th, 2014
Now that you’ve knocked back your last glass of celebratory champagne, it’s time to put all that talk of a happy, healthy new year into practice. This year, take advantage of A Year of Smoothies, ready to take you from January back to December. Dynamic, satisfying and healthy, each of these 12 blended beauties gives you every reason to make your blender an always-on-the-counter staple in your kitchen. Plus, if you happen to crave August’s smoothie in February, the frozen aisle at your supermarket makes it easy to blend fruits that aren’t yet in season.
Get a taste of what’s to come. Check out the first three months:
Now that spring is really and truly finally here (oh, please, let that be so), greenery is everywhere: on the trees, on our lawns and even in our blenders. Interest in green smoothies — healthy, hydrating blended drinks made with fresh leafy green vegetables, like spinach, kale, chard or collard greens, or green herbs, like mint, parsley, cilantro or basil — seems to be peaking, piqued, perhaps, by New York Times Recipes for Health columnist Martha Rose Shulman’s recent paean to verdant beverages.
Martha overcame her longtime reluctance to green drinks not long ago and dedicated herself to concocting some she could really relish, experimenting with fruits like bananas, pears, blueberries and pineapples, and ingredients like fresh ginger, which she said “made these drinks sing.”
“The drinks are loaded with phytonutrients and they’re filling,” she concluded. “They are definitely meals in a glass. When I was testing the recipes I enjoyed every sip and felt very energetic for hours afterward. So no more rolling my eyes: I’m a green smoothie convert.”
Martha’s zeal for green smoothies may be new, but plenty of bloggers have been singing their praises — and sharing tips and recipes — for some time.