Studio LB Detox Smoothie

Fresh, low-cal, and delicious with all the greens (kale, spinach, cucumber, broccoli, and parsley) in one glass.  Avocado lends the perfect amount of creaminess, while the lemon, ginger and cayenne add a little kick and up the immunity ante.    

Studio LB Detox
1 cup filtered h20
1 heaping handful of kale
1 " " spinach
1 sm. cucumber
1/3 - 1/2 c. broccoli
1/2 - 3/4 c. parsley
1/4 avocado
knob of ginger
juice of 1 lg. or 2 sm. lemons
dash of cayenne
Ice

Blend until smooth, top with chia (or nothing at all) and watch your skin glow, girl.  

MY SMOOTHIE STORY

I've always believed that diet is 80-90% of the fitness equation.  So much so, that I started a to-go healthy foods company (Lithe Foods) so that my clients could eat well and really feed their results. 

We sold lean, local and seasonal fare out of our fitness studios. I developed many recipes, did a lot of R & D, worked with great chefs, a nutritionist, and I also drank a shit-ton of cold-pressed juice.  For five years, juice was a part of my everyday (multiple times a day).  I loved it and truly believed in the power of juicing.  And, I still do.  But, everything in moderation, right? 

For many reasons (beyond juice) my body was very different back then.  And I weighed a lot more than I do now.  I can only imagine how many calories I was drinking per week!  I'm not at all anti-juice, but I strongly believe that the right vegetable blends are absolutely key.  Now, for me, low sugar, vegetable-based smoothies are what I'm drinking everyday for health.  

LB's Salted Caramel Smoothie

Craving something sweet?  This one will transport you straight to halvah heaven in a much healthier way.  This version of a salted caramel packs a protein punch and has less than 20g of sugar.   It tastes like a milkshake, is great as a healthy snack or dessert and is the perfect option for those with nut allergies.   

LB's Salted Caramel
1 c. coconut milk (or non-dairy milk of choice)  
1/4 avocado
2 tbsp tahini
1 date, pitted
1/4 tsp. sea salt
pinch of cardamom + ice

Blend until smooth and top with a pinch of sea salt.  Swoon!  

LAUREN BOGGI'S CHIA PUDDING

I hadn't made chia pudding in like, forever, but recently friends of mine served it for brunch and I immediately missed it.  And, in the days following the great physical and mental trial that is moving house, there are only two types of eating to do: getting take out for every meal, or getting busy in your new kitchen. 

Chia pudding is easy to whip up, plus it makes the perfect stool (sorry, but it's true!).  

This recipe is vegan, gluten-free, grain-free, raw, and refined sugar-free and IT IS AWESOME because you can throw it together in just a couple minutes before bed and feel good about yourself in the morning.  I prefer to make this the night before so it has time to thicken up.

Makes: 4-6 servings,  Prep: 5 Minutes

Ingredients:

• 3 cups unsweetened almond milk

• 1/2 cup chia seeds

• 2 teaspoons coconut sugar or pure maple syrup

Directions:

1. Whisk almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again to prevent clumping.

2. Cover and put in the fridge for 3-4 hours or overnight.

3. Stir, then portion into bowls and add your toppings (fruit, nuts, cinnamon, etc.) Leftovers will keep in an airtight container in the fridge for 3 to 4 days.