Fierce Green Smoothie with Blueberries and Kiwi

Fierce Green Smoothie by Produce with Amy“Thriving. That’s fighting… Surviving is barely getting by.”
― Jillian Michaels

Since August of 2007 I have been a Weight Watchers Coach and I have experienced my own challenges with my weight management. Now that I am in my forties I have found that I must fight harder than ever to maintain a healthy weight. Though, I accept the challenge, because I believe that my health and my self-concept are worth the battle. This fall I was facing a mountain of stress in my personal life and the scale started to climb beyond the top end of my WW recommended healthy weight range.  I was concerned and frustrated. Unfortunately, the chaos continued to mount – the scale would not budge – and I felt helpless, angry, anxious, and out of control of my life.

I will be honest, at times I considered walking away from my position at Weight Watchers, because I felt overwhelmed and as if I was a fraud. How could I stand up in front of my members helping be their weight loss guide when I could not even manage my own weight? Yet, I could feel my members support and I heard a loud voice in the back of my head telling me that I could thrive once again. I knew what I needed to do. In 2006, Weight Watchers gave me the tools and the courage to believe that I can succeed. While things may feel out of control in my life – ultimately, I was in control of the food that I consumed. I took a closer look at portion control and started to be faithful to tracking once again. The scale started to move in the right direction and I am happy to report that by December I was back to my goal weight.

My employment with Weight Watchers has brought me face-to-face with many individuals who also face stressful challenges in their lives. I always remind members that we must first take care of ourselves and that during times of crisis – being On Program helps us feel that we are in control. I know that focusing on Weight Watchers Power Foods, staying hydrated, and eating healthy portions have helped me manage my stress. Getting back to my goal weight has been a boost in my self-esteem and has empowered me to have a positive outlook, even when things feel grim.

Before I joined WW, I may have been tempted to feed my emotions with sugary and high fat foods. However, I know how those foods make me feel (and look). I profoundly believe that a diet that focuses on fresh fruit, vegetables, and non-processed whole foods helps us navigate stress and have the energy we need to have a positive attitude and be productive.

In the coming weeks, I will continue to nourish my body with healthy food and my goal is to incorporate more greens into my meals. I really notice a difference in my energy level when I start my day with a green smoothie. They are also great as a snack because they help curb starchy carbohydrate cravings.

If you are new to green smoothies you may want to check out my New Year’s Green Smoothie Challenge post where I share information and tips.

The green smoothie recipe that I am going to share with you today is one of my favorites. The combination of blueberries and cinnamon is incredible and I love that you can fit so many health benefits into a glass. Kiwi is higher in Vitamin C than an equivalent amount of orange and it will help your body absorb the iron in the spinach. The antioxidants in blueberries help improve memory and are low on the glycemic index and help regulate blood sugar. (Therefore, I thought that Fierce was the perfect name!)
Kiwi and Blueberries

FIERCE GREEN SMOOTHIE
(My smoothie recipes will yield 3-4 cups. I often drink 1/2 for breakfast and reserve the other half for a snack on my 1/2 hour commute home from work or for an evening snack. If you want to make less – reduce the ingredients that you add. Green smoothies will keep for several days in the refrigerator but they may separate)

  • 3-4 cups of spinach (more or less for one’s personal taste.)
  • 1 cup of blueberries (fresh or frozen)
  • 2 kiwis (reserve a piece for garnish)
  • 1/2 frozen banana (if you like your smoothie sweeter you may want to add more banana)
  • Juice and zest of one lemon (if using bottled juice you can add 1/4 cup)
  • 1 teaspoon of cinnamon (to taste)
  • 1 cup of coconut water (or regular water)
  • *Optional ~ 1 Tablespoon Chia Seeds (I add one Tablespoon per green smoothie that I am making. It is recommended to soak chia seeds. I do not soak mine since I have a high-powered blender and my smoothie often sits for  5-10 minutes before drinking. You could also stir into your smoothie before blending
  • *Optional ~ sprig of fresh mint

BlenderSmoothieBlend well and garnish with a kiwi slice and sprinkle of cinnamon. Because of the addition of blueberries – your smoothie will turn more purple than green.

If you are interested in checking out more green smoothie recipes, make sure you check out my Green Smoothie tab.

Pin this recipe HERE.

My goal for the new year is to continue to nourish my body with fresh fruit and vegetables so I can manage stress. I am determined to maintain my weight so I can look fierce this summer and feel the best that I can.

I challenge you to pick a goal and strive to reach it. Sip a green smoothie and reflect on what you want to achieve. If you (like I am) are facing a lot of stress in your life – you owe it to your body to eat clean and eradicate excuses. I raise my glass to you. Cheers to embracing a healthy lifestyle and thriving!

Light

blueberries

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Paradise in a Jar Salad with Blueberry Lemon Dressing

Paradise in a Jar Salad with Blueberry Lemon Dressing by Produce with Amy“In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars.” 
― F. Scott Fitzgerald, The Great Gatsby

Our Phoebe is confused as to why I am home and my presence seems to be interrupting her beauty sleep. She is wary to sleep too deeply because she may miss something exciting.

Our Phoebe is confused as to why I am home and my presence seems to be interrupting her beauty sleep. She is wary to sleep too deeply because she may miss something exciting.

Maybe I am in denial. Yet, a little denial cannot hurt, right? A blissful week off for spring break stretches before me and I am enjoying every moment of this morning as I lounge around in my bedclothes.

While I watch the smiling faces of my friends on holiday in Florida glow across my social network news feeds, I am genuinely happy for them. While I would love to gaze at palm trees against a turquoise backdrop of water, feel the sun kiss my bare shoulders, and dig my toes into warm sand ~ deep down I am thankful that I am tucked away quietly at home in the chilly north. The truth is that I need time to decompress and soak up the quiet of our house. Right now I am all about hot tea, relaxation, furbabies, and being soothed by the gentle click of my keyboard.

Yesterday I was thrilled when my friend Kara at Running From Perfect gave me a shout-out and recipe review of the last jarred salad recipe that I shared. Kara, like many others, felt trepidation in trying the Mason jar salads but learned that they are as great as they sound. Read Kara’s post,  Mason Jar Salads…I’m Obsessed and make sure you follow her blog, and find her on other social networking avenues, because she is one busy and inspiring lady.

If you are new to Mason jar salads you might want to read one of my first jarred salad posts for tips on making these fresh and colorful creations.

So back to my denial meanderings. I am not in denial about needing time to reflect and take a deep breath from  the urgency of my teaching career, but perhaps I am in denial about the weather forecast that predicts more snow on Friday in the Upper Peninsula of Michigan. While we all hope it is a cruel April Fool’s joke, it probably is not.

Paradise Salad with Blueberry Lemon DressingWith gray skies looming outside I thought that today was the perfect time to post my Paradise in a Jar Salads with Blueberry Lemon Dressing. The brilliant colors remind me of the feathers of a tropical parrot and what could speak warm weather more than lush kiwi and the sweet, aromatic taste of blueberries? As I have posted before, living in a wild and cold climate one must learn how to manufacture rays of sunshine and what better way to do it than the food that we consume? We are what we eat, after all. I do not know about you, but I want to be vibrant, unique, and bursting with energy. This philosophy is what inspires me when I come up with my recipes. While I feel rooted by certain flavors that go together, sometimes I like to throw together something unexpected. From the sauerkraut, pickles, and hot peppers in my previous jar salad to the mellow undertones that the cinnamon imparts on the blueberry dressing shared today.

Blueberry Lemon Dressing

BLUEBERRY LEMON DRESSING

  • 1 cup of blueberries (fresh or frozen. I was fortunate to have wild Michigan blueberries in the freezer)
  • 1/4-1/2 cup of water (depending on how thick you want the dressing. It did thicken a bit so I recommend 1/2 cup)
  • 1/4 cup olive oil (I omit the oil and add 2 teaspoons of oil into each jar for portion control)
  • Juice and zest of one lemon (for a sweeter dressing you may opt for an orange)
  • 3 Tablespoons of rice vinegar (or to taste depending on the level of tartness you desire)
  • 1 teaspoon of cinnamon (the cinnamon really gives this dressing an unexpected flair and depth)
  • 1 teaspoon of maple syrup (or sweetener of choice. To taste depending on how sweet the berries are and how sweet you want the dressing. If you use orange you can omit the sweetener)
  • Salt and pepper to taste.

Blend well.

Paradise in Jar Salad with Blueberry Lemon Dressing

PARADISE IN A JAR SALADS

I divided and layered the following ingredients in 5 ~ one quart Mason jars:

  • 3-4 Tablespoons of Blueberry Lemon Dressing
  • 1 quart of yellow cherry tomatoes
  • 5 cups of green cabbage (purple/red cabbage would be great too)
  • 1 1/2 quarts of fresh blueberries (I reserved the other berries for a snack)
  • 2 1/2 avocados (I saved the other half to put in a green smoothie)
  • 2 yellow bell peppers (the peppers were small so I used two)
  • 1/2 cup of raw almonds (or your protein of choice…I often use beans)
  • 2 kiwi
  • Spinach (1 bag…I really push it into the jars for a generous serving)

Printable recipe: Paradise in a Jar Salads with Blueberry Lemon Dressing

Pin it HERE

Paradise in a Jar

Trust me, this salad does taste as great as it is pretty. As long as we are daydreaming today, imagine this jarred salad with the addition of summer fruit. I can almost taste a layer of ripe and fragrant nectarines or juicy plums.

The combinations for salads are endless and presenting them in jars not only makes our greens and ingredients stay fresh (which helps reduce waste) but the salads are visually appealing. In turn, we end up eating more fruit and vegetables than if the produce was kept in our refrigerator drawers. I guarantee that the thirty minutes you spend preparing a week’s worth of salads will be time well spent.

If you try my recipes (or tweak them to fit your own tastes) let me know in the comment section or stop by my Facebook page, give it a like, and share a photo and a recipe review. I love hearing how jarred salads are transforming others’ food experiences. I know that they have encouraged my husband and I to eat a rainbow of fruit of vegetables. By the way, if you are visiting my page from someplace warm ~ please send some sunshine our way in Michigan. It will be greatly appreciated.

Blueberry Lemon Dressing by Produce with Lemon

Birds are Messengers