Since starting work at a personal trainer at a gym, I wake up really, really, really early. Breakfast is by far my favorite meal of the day, and I've always been the type of person who will get up an hour early just to have the time to sit, read the news, and enjoy breakfast. However, getting up at 3:45am would be a little crazy. So I've started making smoothies in the morning, which is great if you're pressed for time, or if you're the type of person who struggles with wanting to eat a big breakfast. As I've mentioned before, its SO crucial to get an adequate amount of protein (at least 20 grams) and good fat in the morning, as it will stimulate your metabolism and keep your blood sugar stabilized throughout the day. 


One thing people have a hard time digesting (ha! get it? PUNny). I digress...is raw eggs in smoothies. This seems like some strange/unhealthy habit done only by body builders. But, I promise you, if you are buying organic, free range (preferably local from a farm) eggs, you are both not in danger, but you are providing your body with an excellent fuel source full of nutrients, protein, and fat. Its very important to not eat egg whites raw without the yolk, because this can lead to a B Vitamin deficiency. Check out this article from Dr. Mercola for more great information: http://articles.mercola.com/sites/articles/archive/2002/11/13/eggs-part-two.aspx. Also important to keep in mind that when buying whey protein powder, it's essential to buy a good quality, organic brand, as many are loaded with additives, colorings, preservatives, and artificial sweeteners. 


So, here is a smoothie idea! Of course, as with all recipes, feel free to experiment/improvise!


1 serving cold pressed, organic whey protein (Natural Factors is a good brand)

1-2 tablespoons coconut oil

1/2-1 cup coconut water (try raw milk or whole coconut milk instead)

2 organic eggs

1 tablespoon ground flax seeds

1 handful of berries (or other fresh fruit, berries are lower in sugar)

Dark, leafy greens that you have around (I generally add kale, and you don't taste it at all, but its a great boost of nutrients)


This is a good morning/breakfast smoothie, but can also be a great post-workout meal (30 minutes post exercise, as our body shuts down digestion during intense workouts).


ENJOY!!

Clearly, I am obsessed with coconut. These macaroons are seriously delicious, and the recipe was given to me by my friend and fellow nutrition couch, Diane Sanfilippo of http://balancedbites.com. As I've mentioned before, coconut comes in many delicious/nutritious forms, including those in this recipe: coconut butter and shredded coconut. Both can be purchased at any health food store/co-op, or online. http://tropicaltraditions.com is a great one. Enjoy!
Ingredients:

• 1 cup coconut butter
• 2 (additional) cups shredded unsweetened coconut
• 1/2 cup honey
• 1 vanilla bean (optional)
• 1 tsp. vanilla extract
• 1/2 tsp. sea salt

Directions:1. Preheat the oven to 300F and line a baking sheet with a non-stick mat or parchment.2. Mix all ingredients together in a bowl.3. Scoop about 1-2 tbsp of dough onto a baking sheet. You don’t have to leave much room in between as they do not spread out. Bake for 25-28 minutes at 300F. I baked mine for 28 minutes and I used a Silpat, so if you do not use one, your baking time will likely be a few minutes less. Watch them closely after 22-23 minutes. The bottoms of my macaroons were golden in colour.4. Allow the macaroons to sit for 25 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in the fridge for up to 5 days in a sealed container. makes about 22 macaroons. 

Variations: I like to add cinnamon and a bit of orange zest. You can also add some raw cacao powder if you want chocolate coconut macaroons, although keep in mind that this is a very overpowering flavor so just a little bit goes a long way!