How to Make A Tasty Quinoa Smoothie… and ANOTHER GIVEAWAY!

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Now that the kids are back in school, our schedules have returned, and we’ve paused the home remodeling projects, normalcy has returned to my days.

My day starts between 5:58-6:15 when our kitty, Daisy, starts meowing at my bedroom door for her breakfast. (Literally, EVERY SINGLE MORNING; she’s my alarm clock.)

I feed Daisy, put the coffee on, wake up kiddos, and get to making lunches.  If I’m making a hot breakfast, I get that started… and, then, by 7am, kids are bellying up to the counter ready for their sustenance.

By 7:15 I’ve prepared three lunches (sometimes four if my man needs one), fed five mouths, cleaned the kitchen, found lost clothing items, typically put a load of laundry in, mediated a minimum of three disagreements, and stolen a few moments to get dressed and pull myself together.

I’ve promised myself that this will be the year I get back to the gym on a regular basis. The summer really took a toll on me with the move and the remodel…. and getting everyone back on a schedule means it’s time I get myself back together. Mentally. Spiritually. Physically.

One of the things I’ve been re-incorporating into my day is a morning smoothie. My whole life I’ve been a smoothie girl – actually a “protein shake” girl… wayyyyy before Jamba Juice ever made smoothies a thing. When my dad had his gym in Oakland, he opened the first juice bar of its kind, offering simple protein shakes made with protein powder, apple juice, a banana, and ice. Then, when we moved to Guam and I ran the front desk of his gym there, I became the “Smoothie Queen” of the gym and made protein shakes for the bodybuilders all through my high school years. So, when I talk smoothies, know this: I take my smoothies seriously.

The way I make smoothies these days, however, is a little different. Instead of apple juice (which is too much concentrated sugar), I use water or coconut milk; and, no matter what fruit I use, I always add in small handful of baby spinach and 1 heaping tablespoon of something else I’ve come to appreciate, raw coconut oil. Finally, while I still love regular protein powder, I’ve also come to enjoy using something you might have never imagined would be good in a smoothie: quinoa flakes.

Yes, QUINOA FLAKES.

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Quinoa flakes are typically used in baking, or for instant breakfast cereal or thickening soups. (I used quinoa flakes when I developed my SmartyBars, too.) Personally, I’m not a huge fan of the texture of flakes when they’re cooked alone (they get too mushy for my tastes), but I love the nutty flavor they add to my shakes. (And, you know me: I simply love quinoa in everything.)

Here’s the recipe I’m drinking these days for my mid-morning snack:

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(makes 16 ounce serving)
1/2 cup of frozen fruit (I prefer frozen berries or frozen pineapple)
1/2 banana (add sweetness and thickens)
1/2 cup of coconut milk
1/2 cup (more or less) of water
1 small handful of spinach
1/3 cup of Green Quinoa Organic Royal Quinoa Flakes
1 TBSP of raw coconut oil (you can also add 1/4 cup of avocado – YUM!)
1/4 cup of ice

Layer your ingredients into your blender

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Add 1/3 cup coconut milk

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This recipe has protein, fiber, iron, and lots and lots of other good nutrients that help me feel satiated, bright, and energized… all the things I need to feel as I kick start my days.

GIVEAWAY:

Tell me your favorite smoothie recipe in the comments below and I’ll choose ONE random winner to receive a box of the Organic Royal Quinoa Flakes I use in my smoothies!

Ready… set… POST AWAY!

(This post is sponsored by Green Quinoa and giveaway prize is provided by Green Quinoa… but recipe and comments are my own :) Comments for this giveaway will close at 6pm PST on Sunday, September 27th, and one winner will be announced on my Facebook page on Monday at 9am PST.)

6 thoughts on “How to Make A Tasty Quinoa Smoothie… and ANOTHER GIVEAWAY!

  1. I don’t even know what I’d call this, but my mum makes a really good smoothie using vanilla protein powder, a frozen banana, 1/2 cup of frozen blueberries, a few scoops vegan ice cream, and some frozen strawberries (if available). It’s so simple, but it’s super delicious!

  2. My favorite and my little one’s is a pretty purple color. We just add homemade ube jam to coconut or soymilk and throw in a frozen banana.

  3. I make smoothies five days a week for breakfast. I don’t add any ice or milk but I do use frozen fruit, either peaches & bluettes or strawberries and bluettes or whatever is in season! I add a whole ripe banana, a pineapple ring, heaping spoon of Greek yogurt, oatmeal & wheat germ, a T. Of pecans, handful of kale or spinach (fresh). Add a splash of fresh OJ and a squirt of Coco Real, and fresh coconut flakes, just a spoonful! It’s so thick I eat with a spoon! Yummy! Becci

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