This house is SOOOO excited for Thanksgiving! We’ve been talking about what we are thankful for, donating goods and volunteering our time, and of course I’ve been cooking up a storm trying new recipes. I try really hard not to get overwhelmed with all the to-do’s this time of year by writing and planning a ton. It sounds counter-intuitive I know but just getting it out of my head and onto some paper or in my phone calms my nerves. I never considered myself a planner until I had kids and I think this is because everything else involving kids is totally unpredictable and out of your control. I mean, how many times a year can a child come down with some sickness and an entire week can be gone? I know mine excel at that in the winter.
One thing I know is having a smoothie five days a week for breakfast has really streamlined our morning routine. Gosh I sound like such a dork but it’s so true! I always have some sort of frozen fruit, juice or milk alternative on hand, some protein additions and wa-la! Breakfast is served. I thought up this recipe after realizing I only consume cranberries this time of year which needs to change. Did you know they are considered healthier than spinach?! According to WebMD they have more antioxidants which make them disease fighters. (See reference to kid sickness above.)
- ¾ cup cranberries (fresh or frozen)
- 1 small apple, preferably a sweet red variety
- ½ cup carrot juice
- ¼ cup orange juice
- ¼ cup coconut milk (I used Thai Kitchen, canned)
- 1 scoop or tablespoon collagen or protein powder of your preference
- ½ teaspoon fresh ginger
- 1 teaspoon hemp or chia seeds
- 2 walnuts
- 5 ice cubes
- Place all ingredients into a high speed blender and blend for a minute. Serve immediately or freeze into cube.
