5 creative recipes to sneak in your greens

 

if you’re like us, it’s not always easy to get all your greens in. there are only so many salads you can eat in a week, amirite?? that’s why we’re always on the hunt for new ways to incorporate verdant veggies. and these five forest-hued concoctions do not disappoint. nutritious? check! delicious? check! trust us, your fellow diners will be green with envy when they snag a taste.   


[greeña colada smoothie]

makes 1 smoothie

this smoothie is filled with tropical flavors + creamy, green goodness that’s so delicious, your kids won’t even complain about its grassy color.

1 cup coconut milk
1 scoop protein powder
2 handfuls baby spinach
1/2 banana, peeled
1/4 avocado, peeled + pitted
1/2 cup frozen pineapple chunks
1/3 cup frozen cauliflower

  1. add everything to the blender in the order it’s listed + blend until smooth.


[broccoli cheese eggs]

makes 2 servings

this warm breakfast dish tastes like broccoli cheese soup, sans cream + plus protein. does it get any better than that?

1 tbsp ghee or butter
1 cup broccoli florets, finely chopped
4 eggs, beaten
1 tsp nutritional yeast
1/2 tsp onion powder
pinch sea salt
¼ cup almond milk cream cheese

  1. melt ghee in a skillet over medium heat, then add broccoli, sauteing for a couple minutes to soften.
  2. beat nutritional yeast, onion powder + sea salt into eggs, then pour into skillet with broccoli, scrambling it all together.
  3. when eggs are almost cooked through, stir in the cream cheese.


[lean green protein pancake]

makes 1 baked pancake

the prep for this pancake is minimal. just toss everything in the blender, then let it bake while you go about your morning business. you’ll have a hot, hearty breakfast packed with extra nutrition in no time!

1 tbsp coconut oil or ghee for cooking
1/4 cup almond milk
1 egg
1 tbsp vanilla extract
1 banana
1 scoop protein powder
3 tbsp oat flour
pinch sea salt
1 small handful baby spinach
blueberries for topping
maple syrup for topping

  1. preheat oven to 400 degrees. add the coconut oil or ghee to a small 6” cast iron skillet + place inside the oven as it preheats.
  2. blend almond milk, egg, vanilla, banana, protein powder, oat flour, sea salt + spinach together in the blender until smooth.
  3. bake about 15 minutes, then top with blueberries + maple syrup.


[spinach pesto chicken salad]

makes 4-6 servings

this salad is bright + herby + a fantastic way to sneak greens into a protein-packed favorite. whip up a batch on sunday to have for quick lunches + dinners all week long!

2 chicken breasts
sea salt + pepper

pesto:
⅓ cup pine nuts, lightly toasted in a skillet
2 garlic cloves
2 big handfuls baby spinach
1 big handful basil leaves
½ cup grated parmigiano-reggiano cheese
zest of 1 lemon
extra virgin olive oil
sea salt to taste

  1. place chicken breasts in a saucepan, fill with cold water to cover the chicken by about an inch + bring to a boil to poach the chicken. cook for 10-15 minutes, depending on how big the breasts are, then let cool + shred with two forks.
  2. while the chicken is poaching, make the pesto. toss warm pine nuts into a food processor, along with the garlic clove to mince.
  3. add in spinach + basil leaves, then process again until finely minced.
  4. add in cheese + lemon zest, then with the top on + machine running, drizzle olive oil through feeder tube on lid until pesto reaches desired consistency. add a couple pinches of sea salt to taste.


[lime avocado mousse]

makes 1-2 servings

no one will ever guess that the base of this mousse is avocado or that there’s a little sneaky spinach inside.

1 perfectly ripe avocado, peeled + pitted
1 tbsp full-fat coconut milk
1 tbsp maple syrup
juice + zest of 1 lime
½ tsp vanilla extract
a few baby spinach leaves

  1. toss everything in a high-powered blender + blend until smooth.
goin’ gaga for green right about now? check out these recipesgot a good green recipe of your own? share in the comments!

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