Welcome back to Meatless Monday! Join Annmarie and me every week as we post some of our favorite meatless recipes to share with you. Link your own meatless recipes at the bottom of this post!
Just because marathon training is over and it’s the month of birthdays and Thanksgiving in my house does not give me free reign to eat whatever I want, whenever I want. I’m in maintenance mode right now. I want to maintain my fitness level and continue to eat good, nutritious things. I mentioned last Thursday that I’ll be taking part in the Health Up Your Holidays challenge. I hope you’ll join me by making a healthful change this holiday season!
This post is sponsored by Designer Protein through my affiliation with Sweat Pink and Fit Approach. All opinions, reviews, and recipes are my own.
One way I plan on staying on track throughout the holiday season is to continue with my post-workout smoothie, packed with vitamins and minerals — and protein to boot. I prefer plant-based protein. I’m lactose intolerant and I have an auto-immune inflammatory disease — which means I try to stay away from dairy as much as I can. The casein in milk-based protein powders seems to set it off the most. I’m a sucker for Greek vanilla yogurt, though, and I do use it to sweeten almost all of my smoothies.
After each workout, I make myself an eco-friendly smoothie — meaning I use fruits and vegetables that are plentiful in my area for that particular season. Since we’re entering winter now and almost all the good fruits and veggies have long been grown and picked, I’ll be relying a lot on frozen and citrus fruits going forward. One of my favorite smoothies incorporates frozen blueberries, anti-inflammatory tart cherry juice, and plant-based protein from Designer Protein. I’ve been particularly inflamed lately — the tart cherry juice really helps to calm things down. It’s delicious, it’s easy, and it hits all the nutritional points necessary for my post-run replenishment. Try it!
Berry Cherry Anti-Inflammatory Smoothie
- 1 banana, peeled and sliced
- 1/3 C frozen blueberries
- 3/4 C tart cherry juice
- 1 level scoop unflavored Sunshine Protein powder
- 1/3 C vanilla Greek yogurt
Combine all ingredients in a single serve blender cup. Pulse until well combined and smooth.
I’m a big proponent of plant-based protein powders. Since making the switch from milk-based protein, I’ve felt better than before. Add in the anti-inflammatory tart cherry juice and it tastes great and works well, too.
TALK TO ME!
Do you use anti-inflammatory ingredients in your recipes?
What’s your favorite “base” for a smoothie?