Need more energy in the morning? Consider starting your day off with a smoothie! According to a great article by Wed MD on energy, "You feel better, mentally and physically, when you've had a meal that combines carbs and protein." Fruits are a great way to get carbs without processed sugars and flours. Now for protein, how do you know if you're getting enough? See this handy article that explains how much protein you need and where to get it, even if you're vegetarian. Below are some smoothie ideas that combine carbs + protein. If you have a favorite smoothie recipe, please share! Oatmeal Smoothie 1 cup Water 1 cup Oats 1.5 cups Kale or Spinach 2 cups Chopped Fruit (1 banana, plus berries or whatever you have lying around) 1/4 cup Peanutbutter Add 4 Ice cubes (add ice after everything else is blended; it will add a nice texture & cool things down) Berry Smoothie - Easily disguises tastes like kale and flaxseed, Hooray! 1 or 2 Bananas 1/2 cup Frozen Berries Almond Milk (or Water - gives it a thinner consistency. Add ~1/4 cup at the beginning. At the end you can add more if you want it thinner) 1 spoon of Peanutbutter (gives a nutty taste, if you're into that sorta thing, plus a smoother texture) Kale or Spinach (optional, but adds a ton of nutrients, fiber, and a great plant source of calcium. The taste is hidden by the rest of the ingredients) Flax seed (optional. A plant source of Omega 3 fats. Also makes your hair + nails grow strong and faster!) 1 other fresh fruit of your choice (Optional, but makes it even more delicious! Choose from: peeled orange, pineapple, or any fruit sitting in the fridge that needs to be eaten) A few ice cubes (add at the end for texture) Want more? See this woman's facebook page - a ton of smoothie ideas here!
This month is Celiac Disease Awareness Month. Chances are, if you don't have the disease, you don't know much about it (unless you work in the health field). So to understand Celiac disease, we first have to know what a little thing called gluten is. Gluten is a protein in grains like wheat, oats, barley, and rye. It means "glue" in Latin, because it holds bread together and gives dough its stickiness. Different grains have different amounts of gluten; the more gluten, the chewier it makes your baked goods. For example, the flour used for bagels and pizza has more gluten than the flours used in light, crumbly pastries. So what does gluten have to do with Celiac disease? If gluten goes into the small intestine of someone with the disease, it causes an immune system reaction. This means gas, bloating, etc. "True celiacs" will have these reactions even if they eat a small amount of gluten. Other people may just be sensitive to gluten and need to eat less of it. More about Celiac disease here.