It is unfortunate that the smoothie is often adulterated to the point where it no longer is a healthy option. Here is a perfect example of a smoothie gone wrong. It is promoted as having REAL FRUIT (puree) and juices as well as greek yogurt; thus promoted as healthy. A quick glance at a medium serving of the smoothie details 0 grams of fibre and 42 grams of sugar! That 0 grams of fibre tells me that there is little to no whole fruit in this smoothie, just roughly 10 tsp of sugars/juices/concentrates/purees extracted from fruit. In short, they are marketing the smoothie as healthy when in fact the most healthful property, fibre, is completely absent.
One Medium Mango Pineapple Fruit Smoothie with Greek Yogurt Smoothie
Protein 5 grams
Fibre 0 grams
Sugar 42 grams
Ingredients (4 servings)
0.5 kg(~1lb), Medium Prawns (Frozen)
375.0 g, Linguine (or Penne, as per pic)
1.0 tbsp, Extra Virgin Olive Oil (lemon infused is a great bonus)
3.0 clove(s), Garlic - Raw
0.5 tsp(s), Dried Chilli Flakes
1 Lemon, Zest only
0.5 cup, Low sodium vegetable broth
5.0 Tbl. chopped, Fresh Basil Leaves
5.0 cup, Cherry Tomatoes Raw
*1 tbsp, per serving, of Parmigiano reggiano to finish.
1. Peel prawns under cold running water. Dry.
2. Cook pasta following directions on the package. Al dente (slight resistance not mushy when chewed) is best ;)
3. In a large saucepan heat the olive oil to med low heat and place in the chilis, lemon zest and garlic. Saute on very low heat for 5-7 minutes.
4. Place in the cherry tomatoes and broth and turn heat up to medium. Now place in the fresh shrimp and saute for 3-4 minutes.
5. Take the saucepan off the heat and finish with basil. Mix in cooked pasta.
6. Plate and sprinkle with the parmigiano.
Serve with a simple green leaf salad and enjoy :)
Sodium ~700mg (mostly from the shrimp)
It is definitely rare to find a nutritionally well balanced restaurant or take out meal these days. The main reason is that they are often deceivingly high in calories, sodium and added sugars. An excellent reason to always try to prepare your own meals and snacks as you will have more control over calories, sodium and added sugar. This find is little low in protein, however a good option for a meal (breakfast) on the go.
Starbucks Protein Bistro Box
There are many restaurant meals that have the appearance of health, but when investigated further can actually be quite the opposite. A healthy salad as a meal should be somewhere around 300-600 calories. A side salad should be somewhere around 200 calories.
A full order of the Crispy Chicken Pecan Salad at Boston Pizza
Ingredients: (Makes 6 servings)
- 2 bunches of rapini
- 1 tbsp of olive oil
- 3 cloves of garlic
- ½ tsp salt
- *cayenne pepper flakes – optional
Heat oil to low heat (1-2) in a large stock pot that has a lid. Minced garlic, the finer the better, and sauté in oil for ~7-8 min. This requires very low heat (1-2) so that the garlic does not burn.Chop off ¼ inch of the stem of the rapini.
Then chop into 1 inch pieces and place in the pot with the garlic. Sprinkle salt over the rapini and place the lid on. Turn heat up to med low (4), place lid on and let cook for 10 minutes.
Per Serving: Kcal ~49 Carbs ~3g Protein ~4g Fibre ~3g Sodium ~220
Classic comfort food that is completely vegetarian. You are going to need quite a lot of herbs and spices for this recipe, so be prepared.
- 1 large onion (fine dice)
- 5 cloves of garlic (minced)
- 3 stalks of celery (fine dice)
- 2 medium Carrots (fine dice)
- 2 tbsp. olive oil
- 1 (227g pkg.) of mushrooms (chopped)
- 3 tbsp. tomato paste
- 1 tbsp. herbes de Provence
- 1 tsp each rosemary, thyme and sage (fresh is best, but dried is fine)
- 1/8 tsp cayenne pepper
- 1 cube organic vegetable stock
- 1/2 cup dry red wine (or ½ c of stock works well too)
- 2 cups dry lentils (soaked overnight )
- Approx. 3 1/2 cups of water
- 1 cup frozen peas
- 7 large red potatoes
- 1/3 cup milk
- 1 tbsp. butter
- ½ tsp. Salt
- ¼ tsp. Pepper
- Peel and boil potatoes in a large pot of water and while this is happening start preparing the lentil mixture (potatoes are done when they are fork tender).
- In a Dutch oven (or stockpot) sauté onion in olive oil until translucent, then add garlic, celery, carrots, mushrooms, and herbs and continue cooking for 6-8 minutes on low to medium heat.
- Deglaze your pot by adding the red wine (or stock) and let it deglaze for a minute or so, then add the water, tomato paste, veggie stock cube and drained lentils to the pot.
- Bring the pot to a boil and then turn it down to simmer with lid on med- low heat and cook until the lentils are tender ~20mins.
- About 5 minutes before the lentils are done cooking add in the frozen peas. If the mixture appears dried out at any point, just add more water.
- Season to taste with salt and pepper at this point.
- Mash your potatoes with milk, butter, salt and pepper.
- Preheat oven to 400F.
- Scoop your cooked lentil mixtures into a casserole, quiche dish or small lasagne pan and spread evenly, layer the mashed potatoes on top of the lentils and smooth out with a spatula.
- Place the dish into the oven and bake for ~30min or until potatoes have browned nicely on top.
Serve it with a green salad!
Makes ~10 servings.
Carbs ~ 71g
Fibre ~ 17g
Protein ~ 17g
Sodium ~ 358mg