Registered Dietitian Mia Syn, MS, RD partners with KitchenAid to bring you healthy recipes and wellness inspiration for everyday life.
Smoothies have been a staple in my diet for as long as I can remember and are something that I recommend to my clients as a way to get a lot of nutrition quickly. This especially applies to those of us who aren’t morning people and drinking breakfast seems more appealing than eating first thing in the morning.
My rule of thumb when it comes to delicious and nutritious smoothies is to focus on veggies first – think leafy greens, then protein – Greek yogurt or a high quality protein powder, and THEN fruit. This combination is meant to satiate you and provide staying power and nutrients to power you until your next meal. The problem with fruit-based smoothies is that they are mostly carbohydrate-based. This doesn’t offer the same sort of staying power that protein provides.
This powerful blender can blend anything and everything from my leftover produce (like broccoli, carrots and zucchini) to my more delicate leafy greens like romaine and spinach. Even though it is nearly 70 degrees in Charleston, this has not stopped me from experimenting with soup! When you use the Soup setting, the Thermal Control Jar heats the soup and keeps it hot which is great when you want to make it ahead. If you don’t have a lot of counter space, multifunctional appliances like this are key and make it easy to prepare a variety of nutritious meals for every season of the year. Today I am sharing two smoothies using my smoothie making principles that you can enjoy as we transition from winter to spring.