summer

Fat Burning Breakfast Smoothies!

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It's Summertime, and I HATE EATING BREAKFAST.

But in the summer especially, I wake up and I am hot, and sticky, and I just want to drink coffee.  And if it was up to me, I would just drink (cold brew) coffee.  But then I would go to my workouts and die, because I didn't eat anything.

Today I am going to show you how to make two smoothies, that will literally take you less than two minutes each to make.  They are full of fat burning foods!  Things that rev your metabolism, fight off cancer, give you vitamins and minerals, and OH YEAH, improve your immune system.

I even sneak a little caffeine in mine, so I can wake up in the morning.  They are the perfect breakfast for summertime, because they're cold and you don't have to feel like you just ate something really heavy.  We need all the help we can get!  IT. IS. HOT!

Smoothie #1 Green Tea Avocado Ginger

Iced Green Tea

Avocado

Ginger

Banana (frozen to thicken your smoothie)

Honey

Ice

 

Smoothie #2 PB+J The Healthy Way

Liquid Base (either Coffee, Soy Milk, even Coconut Water!)

Assorted Frozen Berries

Nut Butter

Cinnamon

Chocolate Whey Protein Powder

Ice

[youtube width="560" height="315"]http://www.youtube.com/watch?v=mnpoyRWG4HQ&list=UUM6cd0hPii_FJOzZaxqGj7w[/youtube]

Gazpacho Recipe

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My client Brendan gave me his little trick to clean eating in the summer: Gazpacho. Great ideas lead to great bods.  Show us the way, Brendan!

Nothing beats gazpacho—a traditional summer soup from the Andalucia region of Spain—on a hot summer day.  Not only is it delicious, but

it’s super healthy, too!  Now, this isn’t a totally “authentic” version.  The real deal calls for day-old bread, but this is a great low-carb alternative.  For a thicker, chunkier gazpacho, coarsely chop up the veggies in a food processor as directed in the recipe.  If you prefer a creamy, more soupy version, throw it all together in a blender.

I will sometimes double all the ingredients and make a HUGE bowl that I can share with tons of friends.  Just remember: the more it sits in the refrigerator, the better it tastes!

1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions. Put each vegetable separately into a food processor and pulse until it is coarsely chopped.

After each vegetable is processed, combine them in a large non-metallic bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving.  Ideally, let it sit overnight before serving.