|Vegan Carrot and Sweet Potato Smoothie|
My efforts to recommit myself to healthy living are not just limited to my physical health. They also include trying to foster a peaceful home environment to ensure greater mental health for my family.
How am I going to do this?
I am going to remember that spending time with my children where they have my full attention is better than anything else I can do with them. (When I need reminding of this, I read this lovely piece by my dear friend, Stacy Snyder of the couldn't-be-truer Parent Unplugged.)
I also am going to choose my battles. As I've written before, my kids can be picky eaters. Even with my older son's limitations, they can still turn their noses up to food that I prepare. If I turn to my tried-and-true friend the smoothie to start out our days, I can allow them a greater say in what they eat later in the day, because I know we've started out with a good dose of fruits, veggies and other good stuff. Allowing them to weigh in on what we eat, provides us with much more peaceful meal time.
While we still are going to try new stews, soups and casseroles each week, my boys will have a say some of the time on what we try, and they can even choose the dinner sometimes. Make your own pizza night? No problem. Pick whichever toppings you like, I know you've already had carrots and kale, blueberries and strawberries.
This is the smoothie that lit up our breakfast table this week.
Carrot and Sweet Potato Yogurt Smoothie
makes one blenderful
(amounts are approximate)
one baked sweet potato, skin removed
3 carrots, cut in chunks
~ 3/4 cup frozen pineapple chunks
~3/4 cup frozen mango chunks
2 tablespoons ground chia seeds
large dollop (~3/4 cup) non-dairy vanilla yogurt
unsweetened coconut milk beverage and apple juice (enough of both to get desired consistency)
This post was shared with Gluten-free Fridays and Wellness Weekend.
Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.