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TROPICAL GREEN SMOOTHIE

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TROPICAL GREEN SMOOTHIE

This post is brought to you by Naked Juice – all opinions are 100% my own. 

I’m starting to see way better prices on fruit at the grocery store. Like a full pineapple for $2.99 as opposed to $4.99, which is what it has been all winter. This can only mean one thing. TROPICAL weather is on its way! ….well, first comes Spring and then comes Summer

In celebration of a whole new wave of seasonal fruits and veggies- I present you… a TROPICAL GREEN SMOOTHIE…featuring 2 NAKED Juice Products that you are probably very familiar with: Green Machine and Coconut Water.

Before we get into the nitty gritty of this wonderful, refreshing, tasty smoothie…I wanted to share a story that touched me in more ways than one. Meet Libby and Brady Birky and watch how they quit their day jobs to open SAME (So All May Eat) Cafe in Denver, CO, with a mission of making healthy food available for all no matter their financial situation.

Back in college, I had a few different internships (Cooking Matters, and No Kid Hungry) centered around food accessibility in urban areas and food/cooking education and low income families with an emphasis on children. While I am not currently volunteering at a nonprofit organization sharing my knowledge directly to families in need of food education, I am clearly passionate about giving others the means to succeed when it comes to cooking healthy, wholesome meals for their families.

SAME Cafe is an incredible business model because patrons are able to give what they can afford or volunteer their time in the kitchen allowing SAME Cafe to feed hundreds of people healthy meals every single day. All menu items are created with fresh organic ingredients from local farms and prepared by volunteer kitchen staff.

I wanted to personally thank NAKED Juice and their partner Tongal for sharing this story and spreading the love of food education, showing others what the power of passion can really do and how many lives you can touch.

With that said- it’s time grab a few ingredients and get your smoothie on!

TROPICAL GREEN SMOOTHIE

I did a fun little trick that I’ve seen people do and freeze their juice, using the cubes in their smoothie instead of normal ice cubes. I picked up a NAKED Green Machine from a local grocery store, poured the bottle into an ice cube tray and into the freezer it went.

TROPICAL GREEN SMOOTHIE
TROPICAL GREEN SMOOTHIE

I added fresh pineapple, half an avocado, and coconut water. Shizam- you’ve got yourself a green smoothie that tastes so tropical you wouldn’t even know it was green!

TROPICAL GREEN SMOOTHIE
TROPICAL GREEN SMOOTHIE

I’ve never used coconut water in a smoothie before, but it was the perfect flavor of liquid to add into this Tropical Smoothie. Love that NAKED’s version is no sugar added!

TROPICAL GREEN SMOOTHIE

Do you do any volunteering centered around food accessibility?

What fruits are you most excited to eat this Spring/Summer?

TROPICAL GREEN SMOOTHIE

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TROPICAL GREEN SMOOTHIE

TROPICAL GREEN SMOOTHIE

  • Author: Lee Hersh
  • Total Time: 5 minutes
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Ingredients

Scale
  • 5 frozen cubes of NAKED Green Machine
  • 1/2 avocado
  • 1/2 cup pineapple, fresh or canned
  • 1 cup NAKED Coconut Water

Instructions

  1. Place all ingredients in a magic bullet or blender. Blend until smooth.
  • Prep Time: 5 minutes

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Almond Butter Banana Bread Muffins

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Almond Butter Banana Bread Muffins

I never thought I’d say this, but brown nanners are becoming my best friend.

What the whattttt? I know right!

I can’t stand the thought of eating a brown banana on it’s own…but mashed and thrown into some muffins- HOLY HEAVEN. I prefer my mashed nanners to be overly ripe because they are sweeter, meaning that I have to add less added sweetener to the recipe. 

I have a secret. I am probably lounging on the beaches of the Oregon coast right now. I’ve scheduled out the next few posts while I’m away on vacation. 

Almond Butter Banana Bread Muffins

Ingredients for Almond Butter Banana Bread Muffins

  • bananas
  • egg
  • Greek yogurt
  • almond butter
  • coconut oil
  • vanilla
  • ground oat flour
  • baking powder
  • coconut palm sugar
  • cinnamon

I mentioned this is my post on Sunday, but when I freeze bananas, I like to peel them and cut them in half. Then, I stick them in a plastic bag and into the freezer. Some people will straight up stick the entire banana (peel and everything) into the freezer, but I find it’s much easier to use if you do a little banana prep before you freeze it. 

Almond Butter Banana Bread Muffins

 Muffins are a hard food for me to make…especially when they are gluten free and 100% whole grain. Classic muffins are made with butter, white flour, and sugar…making them buttery and delicious. For something like this, I want to be able to snack on a baked good that doesn’t have all that extra crap inside, so I decided to make them…

  • 100% whole graine
  • no refined sugar
  • no refined flour
  • gluten free 
Almond Butter Banana Bread Muffins

To my surprise, they came out moist and so delicious. They didn’t rise as much as I was hoping, but it doesn’t even matter! The nutritional profile is insane.

I actually thought they were going to be much denser, but they weren’t at all. Another pleasant surprise

Almond Butter Banana Bread Muffins

Okay guys, the key is to top your muffin with more nut butter. In this case I used almond butter, but you could always go the peanut butter or sun butter route. 

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Almond Butter Banana Bread Muffins

Almond Butter Banana Bread Muffins

  • Author: Lee Hersh
  • Total Time: 25 minutes
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Ingredients

Scale
  • 2 medium-large bananas, mashed
  • 1 egg, large
  • 2 egg whites, large
  • ¼ cup Greek yogurt, nonfat
  • ¼ cup almond butter
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1 cup ground oat flour
  • 1 teaspoon baking powder
  • ¼ cup coconut palm sugar
  • ½ teaspoon cinnamon

Instructions

  1. First, preheat oven to 350ºF and spray a muffin tin with coconut oil spray. (Option: to line with muffin liners and spray, but not necessary).
  2. In a medium-sized bow, mash bananas until liquid. Then add in the rest of the wet ingredients and mix until smooth.
  3. Next, add in dry ingredients and mix until smooth.
  4. Spoon batter into muffin tin, filling about ¾ of the way full.
  5. Bake at 350 for 23-25 minutes or until you do the toothpick test and it comes out clean.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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Nut butter is key.

I repeat, nut butter is key.

SNEAKY SPINACH CHOCOLATE CHOCOLATE CHIP MUFFINS

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These SNEAKY SPINACH CHOCOLATE CHOCOLATE CHIP MUFFINS are dense, chocolatey, and 100% whole grain. The best part is- packed with superfood vitamins and minerals from hidden spinach that you can’t even taste!

I am totally going to be “that mom” that hides vegetables in my kids food. My mom did. And so will I!

As you know, my grand test for baked goods is always Blake’s reaction. His first question before he takes a bite is: Is it gluten free? My answer is always…I don’t knowwwwwwwww. Because chances are he is going to throw it down if I tell him it’s sans gluten. The man loves his gluten, okay?

He inhaled it, no problem and then asked me what was in it. 

I laughed And said no gluten + spinach. His eyes lit up with fear. He bit into another one and started examining the innards to look for spinach leaves. Good thing I ground those bad boys up so you can’t see or taste them!

SNEAKY SPINACH CHOCOLATE CHOCOLATE CHIP MUFFINS

Food processor = my BFF.

I get a lot of questions about which food processor I use. Currently I am stuck with a small 4-cupper. This one to be exact. I like it because it’s the perfect size for banana soft-serve and 1 jar of nut butter. But sometimes I wish I had two, so that I could make soups, multiple jars of nut butters, and anything else in between.

Bigger investment, bigger rewards

If you want lighter muffins, you can add all-purpose flour to the mix, but I wanted to keep mine 100% whole-grained. I feel better about my day’s nutrition when I know my treats are made with whole ingredients.

SNEAKY SPINACH CHOCOLATE CHOCOLATE CHIP MUFFINS

I still can’t believe you can’t taste the spinach. Every baked good recipe should have hidden spinach in it! 

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SNEAKY SPINACH CHOCOLATE CHOCOLATE CHIP MUFFINS

SNEAKY SPINACH CHOCOLATE CHOCOLATE CHIP MUFFINS

  • Author: Lee Hersh
  • Total Time: 30 minutes
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Ingredients

Scale
Wet Ingredients
  • 1 large banana, mashed
  • 1 egg, large
  • 2 egg whites, large
  • ½ cup Greek yogurt (I used full-fat vanilla)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
Dry Ingredients
  • 1 cup ground oat flour
  • 1 teaspoon baking powder
  • ¼ cup coconut sugar
  • ¼ cup cocoa powder (+1 tablespoon of you want it extra chocolatey)
  • ⅓ cup chocolate chips
  • 2 handfuls of spinach

Instructions

  1. Place banana and Greek yogurt in a small food processor. Then process until smooth. Then, add in 2 giant handfuls of spinach and process again until smooth.
  2. Transfer into a large bowl and add the rest of the wet ingredients. Mix with a wooden spoon until smooth. Next, add in dry ingredients and mix.
  3. Spray your cupcake tin with coconut oil cooking spray. Fill muffins about ¾ of the way full.
  4. Bake at 350ºF for about 20 minutes or until the center is fully cooked
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 10-12 muffins
  • Calories: 159
  • Sugar: 11g
  • Fat: 7g
  • Carbohydrates: 22g
  • Protein: 5g

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Sea Salt and Vinegar Hard-Boiled Eggs

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These Sea Salt and Vinegar Hard-Boiled Eggs are the perfect high protein snack to bring along with you to work or class. Make a batch at the beginning of the week and have a healthy choice on hand for the next 5 days! 

To this day I am amazed at what farm eggs look like. I love that they come in all shapes and sizes. Some have speckles (my fav) and the colors vary so much!  They really are THE BEST EGGS, especially for hard-boiling!

One of our favorite snacks in this household is hard-boiled eggs. Thank goodness for the fact that Blake’s dad has a chicken coop. We pretty much have an unlimited supply of farm fresh Kansas goodness in this house! 

Sea Salt and Vinegar Hard-Boiled Eggs #healthy #recipe

Story time:

Blake and I went to Kansas back in May for a surprise party for his Dad. I am clearly obsessed with the chickens at their house, so one of the first things I do is grab his little step sisters (Hey Kylee and Lexi!) and we trot on down to the coop. I was excited to find out that chicks had hatched that very morning! It turns out that one of the hens laid some eggs outside of the coop and Blake’s family had woken up to 18 fluffy little chicks. 

I die. Chicks are so cute. 

Back to hard-boiling eggs. I have been hard-boiling eggs since I can remember and there are some key steps that I always do to ensure the most PERFECT HBEs out there.

  1. 14-minute boil time —> perfectly cooked yolk
  2. Ice Bath —> prevents yolk from turning brown
  3. Vinegar —> softens shell
  4. Sea Salt —> best flavor
hb-egg4

Now, you don’t want to skimp on any of those steps or your eggs might come out a little out of whack

Sea Salt and Vinegar Hard-Boiled Eggs #healthy #recipe

Eggs will stay good for up to 7 days in the refrigerator (keep them in the shell!).

Another trick I do is labeling the eggs once they’ve been hard-boiled with an HB.

Blake said (and I quote), “that’s one of the smartest things I’ve ever seen you do.” Uhhh, thanks hun. 

Sea Salt and Vinegar Hard-Boiled Eggs #healthy #recipe

Once the eggs are hard-boiled I stick them back into the carton and into the refrigerator for up to a week. 

Now- once you peel the eggs, they will not taste like sea salt and vinegar. You’ll have to roll the egg in some Nakano Rice Vinegar and crush on some Himalayan sea salt once peeled. Totally worth it.

One thing I do suggest, is keeping the eggs peeled until you are going to eat them. Peeling them the morning of, adding salt and vinegar, and transferring into a plastic bag for your snack is totally fine. But- the eggs will keep better the longer they’re in their shell! 

Sea Salt and Vinegar Hard-Boiled Eggs #healthy #recipe

Hard-Boiled Eggs- Love or hate?

Disclaimer: This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are 100% my own. Thank you so much for supporting Fit Foodie Finds and making my dreams a reality! 

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Sea Salt and Vinegar Hard-Boiled Eggs #healthy #recipe

Sea Salt and Vinegar Hard-Boiled Eggs

  • Author: Lee Hersh
  • Total Time: 20 minutes
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Description

These Sea Salt and Vinegar Hard-Boiled Eggs are the perfect high protein snack to bring along with you to work or class. Make a batch at the beginning of the week and have a healthy choice on hand for the next 5 days! 

Ingredients

Scale
  • 8 cups of water + 8 cups of water, divided
  • 1 teaspoon Himalayan sea salt + to taste, divided
  • ¼ cup of Nakano Rice Vinegar + ¼ cup, divided
  • 8 eggs, large

Instructions

  1. First, bring 8 cups of water, 1 teaspoon of salt, and ¼ cup of rice vinegar to a rolling boil.
  2. Then, using a spoon, carefully place about 8 large eggs into the water. Turn the heat down slightly and let boil for 14 minutes.
  3. While the eggs are cooking, prepare an ice water bath by placing about 8 cups of water and 2-3 cups of ice cubes in a large bowl.
  4. Once the eggs have finished cooking, remove with a spoon and place directly into ice bath.
  5. Let eggs cool for about 15 to 20 minutes. Transfer back into egg carton and using a Sharpie, write HB on each egg so that you know they have been hard-boiled.
  6. To peel eggs, lightly crack on counter top and remove shell. It should remove rather effortlessly. Drizzle eggs with Nakano Rice Vinegar and a sprinkle on more sea salt, to taste.
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes

Nutrition

  • Serving Size: 2 eggs

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VEGAN CHAI HOT CHOCOLATE

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This Vegan Chai Hot Chocolate takes 5 minutes to make, is low calorie, and full of Fall flavor! 

I totally didn’t even realize that Tuesday was the first day of Fall. I thought I had at least a week to enjoy the last tid bits of Summer.

Trees are already changing here. There’s an entire street in my neighborhood of hardcore Fall colors. I mean hardcore. #sigh. 

This Vegan Chai Hot Chocolate takes 5 minutes to make, is low calorie, and full of Fall flavor! 

I’ve been pulling back on the Fall recipes but Fit Foodie is officially going full force…autumn-style. 

So, I sent Blake to the grocery store while I was away in Canada and told him to get me Almond Milk. I can’t live without that stuff. I usually drink the 30 calorie, unsweetened variation, but he came back with the 60 calorie, original variation. He tried, right?!

Turns out- original almond milk is perfect for this recipe! You want it to be slightly sweet, so that the chocolately chai-ey flavors come out! If you only have the unsweetened variation, you can try adding some coconut sugar, honey (not vegan), or maple syrup! 

I’m excited to bring out my DIY Chai Spice. It’s been sitting patiently in the cabinet since last winter.

If you are lazy (jk) and don’t want to make your own chai spice, it should be easy to find at this time of year at pretty much any grocery store or Target. I do have to say- making your own mix is SO MUCH BETTER. 

This Vegan Chai Hot Chocolate takes 5 minutes to make, is low calorie, and full of Fall flavor! 

Check out the nutrition stats for this recipe (serves 2):

Per Serving: 78 calories | 12g carbs | 3g fat | 2g protein | 7g sugar

This Vegan Chai Hot Chocolate takes 5 minutes to make, is low calorie, and full of Fall flavor!

I am slightly obsessed with these little mugs. Target– you get me every single time I walk into the store. For bananas. And walk out $100 poorer

This Vegan Chai Hot Chocolate takes 5 minutes to make, is low calorie, and full of Fall flavor!

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This Vegan Chai Hot Chocolate takes 5 minutes to make, is low calorie, and full of Fall flavor! 

VEGAN CHAI HOT CHOCOLATE

  • Author: Lee Hersh
  • Total Time: 5 minutes
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Ingredients

Scale
  • 2 cups vanilla almond milk, sweetened (I used Silk Original)
  • 2 tablespoons cocoa powder
  • 1 teaspoon DIY Chai Spice

Instructions

  1. Place all ingredients in a medium size sauce pan. Bring to a rolling boil and stir until spices and cocoa powder have dissolved. Reduce heat and let simmer for 3-5 minutes.
  • Prep Time: 5 minutes

Nutrition

  • Serving Size: 1 cup
  • Calories: 78
  • Sugar: 7g
  • Fat: 3g
  • Carbohydrates: 12g
  • Protein: 2g

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Maple Sesame Roasted Cashews

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Maple Sesame Roasted Cashews

These maple sesame roasted cashews only require a few ingredients and 10 minutes of your time. They are crunchy, slightly sweet, and full of flavor!

This quite possibly could be the best recipe I’ve ever made. 

Who woulda thunk that mixing a few simple ingredients could seriously create the most amazing maplely, sesame-ey cashews EVER. 

Maple Sesame Roasted Cashews- the best tasting nuts ever!

Seriously, so easy to make…and it only took like 15 minutes! #ZING 

Maple Sesame Roasted Cashews- the best tasting nuts ever!
Maple Sesame Roasted Cashews- the best tasting nuts ever!

I had multiple people taste this recipe and I got a two thumbs up from all of them! I swear I didn’t pay them to do it either.

Maple Sesame Roasted Cashews- the best tasting nuts ever!

have a nut addiction. I can’t stop at just a few.

Also, speaking of nuts- funny story. This past weekend I went to a wedding in Mankato, MN (south of the cities) and the weather was AMAZING. Like this couple couldn’t have gotten better weather for a Minnesota October wedding. My autocorrect changed it to #ILoveBalls.

Don’t ask.

Maple Sesame Roasted Cashews- the best tasting nuts ever!

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Maple Sesame Roasted Cashews – Fit Foodie Finds

Maple Sesame Roasted Cashews

  • Author: Lee Hersh
  • Total Time: 15 minutes
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Ingredients

Scale
  • 2 cups cashews, raw
  • 2 tablespoons 100% maple syrup
  • 1 teaspoon coconut sugar
  • 2 teaspoons sesame seeds
  • pinch of sea salt

Instructions

  1. First, preheat oven to 375ºF. Then spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
  2. In a large bowl, mix together maple syrup, coconut sugar, and sea salt. Then, add in cashews sesame seeds and mix so that everything is evenly coated.
  3. Transfer cashews onto baking sheet. Spread out evenly.
  4. Roast at 375ºF for 10 minutes or until cashews begin to turn golden brown. Then remove from oven and let sit for 10 minutes (they will get crunchy!).
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1/4 cup

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