People have different goals with their NutriBullet. Some want to lose weight, others want to build their immune systems, reduce their blood pressure or cholesterol levels, or simply use it as a tool to help to change poor eating habits. Many of us, including myself, have multiple health goals. The good news is that combining certain ingredients and using the NutriBullet on a regular basis has been shown to address a number of health concerns. We read about and share our success stories every day. I try to multitask when making my NutriBlasts by combining specific ingredients that will help me accomplish many of my goals at the same time. I’m always researching the best food combinations to help me with this process.
Several of my friends who have lost weight and lowered their cholesterol have been using green tea in their NutriBlasts. While I do drink two cups of green tea daily, up until now, I had never used green tea in my NutriBlasts. I’m really not sure why this never dawned on me since my primary goal has always been to improve my immune system. Okay, so I admit I might be a little slow, but when I finally get there, I make the most out of it!
A lot of information has been provided on the NutriBullet sites with regard to the benefits of Green Tea. I would like to take this opportunity to reiterate this information and share what I consider a delicious multitasking recipe that packs a powerful antioxidant punch. First, just a very brief summary of what research has shown with regard to the benefits of Green Tea:
- Increases the metabolism
- Helps reduce bad cholesterol
- Boosts immunity
- Reduces the risk of many cancers
- Helps reduce the risk of high blood pressure
And this is just a sampling of the many benefits of Green Tea!
Taking it one step further and combining Green Tea with citrus has shown to boost the power of both of these immune-boosting ingredients and can help us achieve multiple goals.
Try this recipe:
- 1 small handful of rinsed spinach
- ½ peeled and cut up orange
- ½ banana
- 5 green grapes
- 1 teaspoon chia seeds
Fill to max line with either regular or decaf green tea (or you can even use Green Tea Powder with spring water as directed on the package.) + Ice cubes after blending, if desired.
The light consistency of this recipe will help you feel as light on the outside as you do on the inside!
NutriBlasts are the perfect morning breakfast replacement. I especially enjoy them after a hard morning workout. It helps clear your body of metabolic waste, cleanse the colon and gives you an energy boost to start the day.
Here’s a terrific combination: mango lime and kale. Mangos are super fruits rich in beta-carotene, limes are loaded with vitamin C and kale is rich in vitamin A, as well as calcium. This mixture is a refreshing combination bursting full of vitamins and fiber, a detox drink to begin your morning.
Mango Lime Kale Blast
- 1 cup of frozen mango
- ½ lime peeled and deseeded
- ½ banana
- 2 cups of kale
- Coconut water to line
- 3-4 ice cubes
Add all ingredients to the large NutriBullet cup and blend until smooth.
This is a super-healthy NutriBlast and a detox drink all in one! It’s great morning jump-start that will keep you full of energy throughout the day. And the detox cleanse is just an added bonus! As usual, please feel free to mix up the recipe and take creative liberties.
I love salads. I never grow tired of the endless combinations. I can eat them either as a side dish or as the main event, I can eat them vegan, vegetarian or with grilled chicken. I am always in search of new fascinating ways to use fresh fruits and veggies.
I just came across this fabulous fresh strawberry salad that’s accompanied by a fantastic strawberry vinaigrette, courtesy of Rachael Ray. It’s so quick and easy.
Strawberry Balsamic Vinaigrette Dressing
- 2 tsp. strawberry jam or preserve
- 1 T balsamic vinegar
- 3 T extra virgin olive oil
- 1 tsp. water
- 4 – 5 cups chopped mixed greens of any kind
- 1 pint strawberries, sliced
- 1 T red onion finely chopped
- 2 T crumbled goat cheese or feta
- 2 T toasted sunflower seeds
Place all dressing ingredients in the small NutriBullet cup and blend. Add salad ingredients, except for cheese, to a bowl and toss with dressing. Top with cheese.
Wow, who knew that a teaspoon of strawberry jam could make such a difference? This is such an easy and awesome recipe. Try mixing up the variety of veggies for a twist. It’s wonderful served with sliced grilled chicken on top. It’s perfect for a main course, brunch or potluck party. You can change the salad dressing depending on the fresh fruit you use in the salad. I also use fresh raspberries and change the jam to raspberry. The possibilities are endless!
Green smoothies are a tough sell in my house. That’s why I love St Patrick’s Day. It gives me an excuse to serve green food and the kids just think I put food coloring in! I served a green food every day leading up to St Patty’s day: Green Eggs and Ham, green turkey meatballs, green hummus (made with spinach), celery with green veggie dip (made with Greek yogurt, arugula and garlic) and a Green Honeydew Shamrock Shake.
Two important thing happened during my week-long experiment:
- The kids had fun
- They ate their veggies!
My husband and I had a good laugh witnessing them intake vitamins, minerals and fiber and actually enjoy it!! We confessed to our mastermind plan and, to our surprise, they all agreed to liking the green dishes. Yay! We won!
Although my favorite holiday has passed, I keep serving up this family favorite. All four of my green-food-phobic children think the leprechaun made it for them. Shhhhh! Don’t tell!
I love this Blast because it contains three fruits and three veggies. That is more fruits and veggies than most kids get in a week!
Honey Dew Shamrock Shake
Combine the following in you NutriBullet and Blast!
- ½ cup baby spinach leaves
- ½ large cucumber
- 1 avocado
- ½ cup ripe honeydew melon
- 1 kiwi (peeled)
- 1 green apple (cored)
*Garnish:1 slice of cucumber and one thin slice of honeydew melon. You may also choose to serve it with a mint leaf if you are feeling festive!
*To make this smoothie a creamy consistency, add 1 tbsp non fat vanilla Greek yogurt.
* You may also want to try freezing Greek yogurt in ice cube trays and using frozen yogurt cubes. This will make the smoothie more of an ice cream consistency.
Chicken fingers get a bad rap. They’re considered junk food and are typically served in fast food restaurants, sold in the frozen section or on the greasy kid’s menus. All of this for good reason! They’re historically chicken fillers and biproducts, breaded and fried in hydrogenated oil. While there are some brands whose labels claim “less fat,” “no trans fat,” or “whole grain breading,” we need to be smarter.
Did you know that they can claim “no trans fats” as long as the product contains less than 1 gram of hydrogenated fat? Did you know that a company can claim “whole grain” as long as there is some whole grain flour in the product? These definitions are a little loose for me. While it appears that food companies are trying, I get a feeling that they’re trying to fool us into purchasing more of their fake food products. I’m sticking with homemade and whole ingredients. It may take a little longer than opening a package and turning the oven on, but I’ve chosen to make the time. Here’s my version of the child-friendly classic: Chicken Fingers.
- 6 boneless chicken breasts (organic/grass fed)
- 2 tbsp Dijon mustard
- 1 cup plain nonfat Greek yogurt
- 1 garlic clove
- ¼ red onion
- ½ cup rolled oats
- 2 tbsp flax seed meal
- ½ cup shelled pistachios
- 1 tsp sea salt
- 1tsp paprika
- 1 tbsp dried oregano
- Slice chicken into strips.
- Place mustard, yogurt, and garlic clove into NutriBullet and Blast. Pour into shallow dish.
- Using a separate NutriBullet Cup, blast the rolled oats, flax seeds, salt, paprika, dried oregano and pistachios. Place is a separate shallow dish.
- Dip each strip of chicken first into mustard mixture and then roll in the breading mixture.
- Place on cookie sheet that has been sprayed with olive oil.
- Bake for 15 minutes at 350 degrees Fahrenheit, turn the strips and bake for another 15 minutes (or until chicken is cooked through and breading is slightly browned and crispy.