4 Delicious Slimming Smoothie Recipes for Winter

Winter may not seem like the obvious season for making smoothies, but I think winter is the perfect time to add them into your regular meal routine. For starters, it's difficult to find fresh fruits and vegetables in the winter, so your body is lacking the nutrition that comes easily in the form of fresh produce in the spring and summer. You might miss your fresh produce in the winter but it's not gone, you can easily find all your fresh summer produce in the freezer aisle making it the perfect addition to any smoothie. Also, we are typically not getting out as much in the winter meaning that we burn fewer calories than during warmer months when we are more active. So substituting a smoothie for one, or two, of your daily meals will help give you the nutrition your body needs while keeping you away from the "comfort food" calories you don't need. So with that in mind, here are four of my favorite slimming smoothie recipes for winter using ingredients easy to find during chilly months. As an added bonus, stocking your body full of nutrients that come from smoothies can help fuel your body's immune system so it can fight off the typical winter illnesses.

Almond, Pear Slimming Smoothie

This is a great smoothie for anyone who likes natural sweetness without adding anything artificial. The pear and pineapple give this smoothie a delicious flavor while eliminating the need for any added sweeteners. I love that it doesn't taste like a protein shake and the flavor is one that is hard to come by. You don't see pear smoothies very often. Winter is the best time of year for a smoothie like this because pears are at their peak of ripeness and are on sale everywhere. I buy some every time I go to the store, leave them on the counter for about three days until they ripen, then move them to the fridge. This gives me a constant supply of ripe pears whenever I want them. For the pineapple, I often use canned pineapple, fresh when it's on sale, then put what I don't use into the freezer to add to future smoothies.

1/2 Pear
1 Cup Spinach
1 Celery Rib
1/4 Cup Almonds
1/4 Cup Pineapple (canned, frozen or fresh)
1/4 Cup Plain Greek Yogurt
1 Scoop EAS Lean Protein Powder - Vanilla
1 Cup Unsweetened Almond Milk
1 T. Chia Seeds (optional)
1 Cup Ice

Strawberry, Walnut Slimmer

When I was pregnant this was my go-to breakfast smoothie because it gave me a boost of much needed nutrition for myself and the growing baby. This smoothie packs a powerful protein punch while staying heavy on flavor but not on calories. Whether pregnant or not, this is a great meal substitution smoothie that will fill you up with important nutrients while still keeping your calorie count relatively low.

1 Cup Spinach
2 T. Walnuts
1/2 Cup Strawberry Greek Yogurt
1 t. Honey
1 Cup Frozen Strawberries
1 Scoop EAS Lean Protein Powder - Vanilla
1/2 Cup Ice

Blueberry, Almond Crave

Sometimes I just want something packed with blueberries, and this smoothie delivers while giving me a powerful antioxidant boost. You can use fresh or frozen bananas. I like to buy bananas by the bunch, eat as many as I can while they are ripe, then slice and freeze the rest to add to smoothies later before they go bad. I like thick, shake-like smoothies but if you prefer something more liquid, you can substitute the frozen bananas for fresh ones.

1 Cup Frozen Blueberries
1/2 Cup Vanilla Greek Yogurt
1 Cup Spinach
1/2 Cup Frozen Bananas
1 Scoop EAS Lean Protein Powder - Vanilla
1 T. Chia Seeds (optional)

Tropical Orange Immunity Boost

Any time I feel a cold coming on I start supplementing my diet with this smoothie. It's packed with Vitamins A, B and C, infusing my body with energy and a cold-fighting immunity boost. Often, after drinking this smoothie for a couple days, my cold symptoms will disappear entirely instead of turning into a full-blown cold. Fresh oranges are easy to find in the winter too and you have a lot of options for orange juice, anything from fresh to frozen. Fresh is ideal but bottled varieties are easy to come by and if you have to you can even choose a can of frozen orange juice concentrate, and add a spoonful to your smoothie with a small squirt of water.

1/2 Cup Orange Juice
1/2 Peeled Orange
1/2 Cup Frozen Mangos
1/4 Cup Pineapple (frozen, fresh or canned)
1/2 Cup Carrots
1/2 Cup Plain Greek Yogurt
1 Scoop EAS Lean Protein Powder - Vanilla
1/4 Cup Unsweetened Almond or Coconut Milk

Any of these smoothies are just as good without the scoop of protein powder, but if you are substituting a smoothie for your meal it's a good idea to include it. The scoop of protein will make you fuller for longer making it less likely that you will indulge in that morning doughnut when you get to the office. Just remember, winter makes it easy to cover up and feel comfortable, but swimsuit season will be here before you know it. By making the right eating choices all winter, you'll feel ready to hit the water the first day of warm weather. Enjoy more slimming smoothie recipes here.

Chocolate Peanut Butter Protein Smoothie

If you like Reese's Peanut Butter Cups, this recipe is for you. Peanut butter and chocolate has got to be one of the greatest pairings of all time, but sadly, indulging in such a combination usually results in a hefty portion of guilt as well so I usually stay away from it. However, I was recently reading an article on what you should eat for a healthy pregnancy and peanut butter was on the list! This got me motivated to find a way to enjoy a peanut butter, chocolate concoction that was actually good for me. Considering it's summer and most days are hot, I naturally starting thinking about ways to enjoy chocolate and peanut butter in a refreshing, cool way. A smoothie seemed like the best way to go.

So after a little trial and error I concocted the ultimate chocolate peanut butter smoothie that's packed full of valuable vitamins and protein, lasts longer than a Reese's Peanut Butter Cup and is, in my opinion, far more satisfying and guilt-free.

Whip up this smoothing and you will benefit from the following:

• 33% of your daily Fiber requirements
• 25g of protein, nearly 1/3 of your daily protein needs when you're pregnant
• 80% of your daily Vitamin E requirements
• 20% of your daily Folic Acid requirements when pregnant

I like to include wheat germ because it adds a delicious, slightly nutty flavor and gives you 20% of your daily Folic Acid requirements, and when you're pregnant, that's extremely important. But whether pregnant, looking for a delicious protein-rich snack, or just wanting to satisfy a chocolate craving, this recipe will satisfy what you're looking for without giving you the guilt you feel after polishing off a king size Reese's Peanut Butter cup package. It's especially good in the summer when the weather is hot and you want a milkshake to help you cool off. It won't make you slim but it will give you some great nutrition, which is more than any candy bar can boast. 

Ingredients:
4 T. Peanut Butter
1/2 Cup Frozen Banana
1 Cup Ice
1 T. Natural Unsweetened Hershey's Cocoa Powder
2 T. Honey
2 T. Wheat Germ
1 Cup Almond Milk
1/2 Cup Low Fat Plain Greek Yogurt
1 Scoop Vanilla Protein Powder

Healthy Protein Smoothie with Nectarines and Oats

I hate peaches. Actually I hate peach fuzz. For as long as I can remember, holding a peach brought chills down my spine, gave me goose bumps and caused my teeth to grind slightly. It is an awful feeling that I still get today every time I hold a peach. The sad thing is that I love the flavor, which is why I adore nectarines. They have a very similar taste to peaches and I don't have to go through the process of cringing every time I pick one up. Just thinking about them right now is giving me an uncomfortable tingle.

Thankfully, I have never found a recipe that didn’t taste as good substituting nectarines for peaches. If you’re not weird like me and peach fuzz doesn’t bother you, feel free to use a peach in this smoothie instead of a nectarine. You’ll end up with a very similar result, though you might need to add a little more ice as peaches tend to be juicier than nectarines.

What I love about this smoothie is that it gives me an opportunity to take advantage of the fresh summer fruits and flavors while giving my body extra nutrients by adding in ingredients like wheat germ and vanilla protein powder. Currently, I am expecting my second daughter and this is something the developing baby, myself and my 1.5 year old daughter Eden can enjoy together. Eden loves this smoothie more than any other and it’s easy to see why. It’s sweet, flavorful and delicious.

For me, I like soaking up as much calcium and protein as I can to keep myself healthy while baby number two takes what she needs from me. It can be so difficult to get in enough calcium, especially when pregnant, so I’m constantly looking for ways to create delicious protein shakes rich in calcium, vitamins and other valuable nutrients. That’s why I typically use almond milk in smoothies instead of regular milk. Not only does almond milk give my smoothies a creamier consistency, but it also gives me an average of 15% more calcium in every serving over regular milk and includes important nutrients such as Vitamin E (50%).

The USDA Daily Food Plan for moms recommends that pregnant women consume 5.5 to 6.5 ounces of protein daily in the first trimester and then increase their calcium intake to between 6.5 and 7 ounces daily for the remaining two trimesters. A healthy protein smoothie like this one then becomes both a meal and an important protein boost all in one. I like starting the day off with a vitamin packed smoothie like this one because not only is it delicious, satisfying and healthy, it’s also super easy to make, and for me, convenience and speed are very important. So enjoy this protein-packed summer smoothie recipe and indulge in a delicious shake-like smoothie without the added guilt and calories.

Like peanut butter? Check out my delicious, protein-packed peanut butter smoothie recipes.

Ingredients:
1 Nectarine
1/2 Cup Almond (or regular 1%) Milk
1/2 Cup Mango Juice
1/2 Low Fat Plain Greek Yogurt
1 T. Honey
2 T. Wheat Germ
1/2 Cup Frozen Banana
1 Cup Ice
1/4 Cup Oats
1 Scoop Vanilla Protein Powder

Mini Crustless Bacon Spinach Quiche

I have always loved a good quiche. I love the way they smell when they are baking and the blend of flavors when consumed. But sadly, most quiches are anything but healthy. For example, a Quiche Lorraine at Mimi's Café will cost you 894 calories, 540 of which are from fat! Order this for breakfast and you could end up consuming 92% of your daily fat intake for breakfast. As much as I love raw vegetables, I don't want to spend the rest of my day eating only celery and carrot sticks because I spent all my calories the moment I rolled out of bed. But quiches are so good!

After closer inspection, it turns out that a large portion of the fat and calories in most quiches comes from the crust. Now, I like a quiche crust as much as the next person, but when eliminated I'm surprised at how much I don't miss it. In fact, I think a quiche without the crust actually enhances the flavors of the entire quiche because you don't have a flaky crust trying to steal the show. Another thick does of calories comes from the whole milk used in most quiches and the substantial amount of cheese. But I've found that substituting a low-fat milk, say 1% does not make me wish for the full fat version. I also use cheese more as a minor supporting role in the overall dish. Most of the flavor in these quiches comes from the teaspoon-sized scoop of crumbled bacon, chives and egg. I've found that the amount of cheese added to a recipe does not significantly change the flavor of it, and so I always use less cheese than typical in my recipes. Don't believe me? Try it. Use a little less than normal cheese in your favorite dish, or go without cheese at all, and see just how much you miss it. If you have enough other good flavors you won't be disappointed.

Finally, most quiches are about 4-5 inches in diameter, which is a hefty size if the quiche contains fatty ingredients. In the U.S., we are consistently given portions that are much larger than we should actually consume, but we eat them because we have been trained since childhood to “finish our food”. So by reducing the size of the quiches, eliminating the crust, using low-fat ingredients and adding in fresh vegetables that provide nutrition, these quiches succeed in making you feel full and satisfied without making you feel like you need to exercise immediately thereafter to eliminate the calories and guilt.

By spraying mini muffin tins with fat-free cooking spray and using it to cook up bite-sized quiches, you end up with not only delicious quiches with easy portion control, you also have a great, easy, healthy brunch offering that your guests will love. It’s also an easy way to appease your gluten-free friends as well as those without dietary restrictions. It’s a win-win for everyone.

Ingredients:

5 Whole Eggs
3 Egg Whites
1 Cup 1% Milk
¼ t. Salt
1/8 t. Pepper
Chopped Chives
Crumbled Bacon
Chopped Fresh Spinach
Mozzarella

Directions:

Preheat the oven to 325 degrees. Generously coat a mini muffin tin with fat-free cooking spray. Beat eggs, egg whites, milk, salt and pepper together until blended. Pour into muffin tin and fill to 3/4 of the top. Sprinkle bacon, chives, chopped spinach and mozzarella on the top of each little quiche as desired. Bake at 325 degrees for 20 minutes or until the tops of each quiche turn a golden brown.

 

My Great Grandmother's Famous Swedish Pancakes Recipe

In case the blonde hair and blue eyes weren't enough indication, I'm Swedish, well, among other things anyway. My dad's grandmother was 100% Swedish and passed down a lot of her family's heritage to her children and grandchildren. She passed along traditions, parts of the language and most of all her recipes. Like any recipe passed down for generations, this one is authentic, delicious and a family favorite. 

Because of their delicate, delicious flavor and their similarity to crepes, I always get excited when I see crepes on the menu at a restaurant. But sadly, I am usually disappointed. It's the old rule of, never order something from a menu that you can make better at home yourself.

Anytime I make Swedish Pancakes for friends they joke with me that they are crepes and why do I call them Swedish Pancakes. I always told them they are different but couldn't really explain why. For the most part they seemed like they were one in the same. 

However, when I traveled to Paris, France recently I learned to explain the difference. I was just certain that crepes in Paris would blow my mind and cause me to think differently about my own Swedish Pancakes. I mean, I knew that my family's Swedish Pancakes were incredible but this is the French we're talking about, they're known for their crepes! So while in Paris I made a point to seek out crepes anywhere I could, from street vendors and restaurants, looking for that incredible flavor I just knew would be there. Surprisingly, I was vastly disappointed. 

Crepes in France were tough, chewy and doused in chocolate and other sugary toppings. They treat their crepes more like a dessert. My family's Swedish Pancakes are anything but chewy. They are warm, soft and can be torn apart with two pinky fingers. They are bursting with flavor, especially if you dust them with a little powdered sugar and a couple drops of syrup. The crepes I tried in Paris were bland, somewhat stale and if it weren’t for the jellies, chocolate sauce or bananas covering them would taste more like stale bread than pancakes. Paris crepes are not made for breakfast and quite honestly, the Swedish do them far better.

In my family, we always topped our Swedish Pancakes with butter, powdered sugar and syrup. But over the years, I’ve tried out a variety of toppings that are a little more healthy than my family’s staples. Don’t get me wrong, butter, powdered sugar and syrup are a great way to eat them, but you can save quite a few calories and the sugar by dropping the butter – they are so flavorful you don’t really miss it anyway, especially if you cook them in a little bit of butter you won’t need anymore. You can also drop calories and sugar by eliminating the syrup and substituting natural fruit jelly, or better yet, fresh fruit like strawberries or blueberries. A fine dusting of powdered sugar is always welcome no matter the topping you choose but is not entirely necessary. If you want a little extra sweetness however try drizzling a little honey on top.

So without further adieu, below is my family’s Swedish Pancake recipe. Guaranteed to taste better than crepes in Paris.

Ingredients:

2 Eggs

½  Cup Flour

Just Under ¾ Cup Lowfat Milk

Pinch of Salt

2 t. Sugar

Heat a medium saucepan to medium low heat. Coat the pan with a thin layer of butter. Mix all ingredients until smooth. Pour just enough batter to cover the bottom of the pan and move the pan to make sure the bottom is coated evenly. Flip after a couple minute or when light brown spots appear on the bottom of the pancake. Cook the other side for approximately one minute. Roll and top with the toppings of your choosing.

Walnut, Pear, Gorgonzola Salad

Up until a few years ago, I did not like salads. Part of the problem was that I thought of salads as iceberg lettuce with croutons, which I didn't like, and tomatoes, which I couldn't stand. Oh, and I wanted to be extra healthy so I wouldn't use any dressing. Talk about unsatisfying!

But then I started experimenting with salads that sounded interesting at restaurants. I was surprised to find that not only did I like salads, I craved them sometimes, if they had the right ingredients. I was also surprised at how filling salads can be.

So over the years I have learned to create salad combinations that I find delicious and filling while still adding a nutritional punch to your diet. This is one of my go to favorites. It fills me up while leaving me feeling energized and fulfilled. If you've never been a fan of salads, I urge you to start branching out. You might be surprised at what you discover.

Ingredients:
2 Cups Romaine Lettuce
2 T. Chopped Walnuts
2 T. Gorgonzola Cheese
1/2 Cup Chopped Pear
2 T. Craisins
2 T. Ken's Steak House Balsamic Vinaigrette

Fluffy Blueberry Pancakes

As I've mentioned before, I am a sucker for pancakes. I usually try to make something a little different, but sometimes, I just want a good old-fashioned blueberry pancake. This is my go to recipe. Not a lot of sugar or oil and you can cook them with fat-free cooking spray. I love the flavor of these so much I eat them by hand, no butter or syrup. Enjoy!

First, heat your skillet to 375 degrees. You know it's ready when you can sprinkle water droplets on it and they sizzle.
Whisk together the egg, milk, brown sugar, vegetable oil, baking powder and salt until smooth. Gently stir in both flours until just blended - don't over stir. There are two ways to add blueberries to your pancakes, you and pour the batter onto the skillet and place them individually within each pancake before flipping them over, or you can gently stir them into the overall batter. It is faster to stir them into the batter but I prefer the placement method when I have time. Otherwise, my pancakes turn an unusual blue color rather than being tan with blueberries. But the choice is yours. For the ones in the picture, I went the fast route and stirred them in - thus the blue color.

Pour pancake batter onto the skillet in 1/3 cup increments. Flip the pancakes over when you see bubbles surfacing all over the batter.

Ingredients:
1 large egg
3/4 cup white flour
1/4 cup wheat flour
3/4 cup milk
1 T. brown sugar
2 T. vegetable oil
3 t. baking powder
1/4 t. salt
1 1/2 cups frozen or fresh blueberries