Pear Ginger Smoothie

There are times in the morning when I'm not so hungry.  But I know that come 10am, I will be starving if I don't have a little something first thing (and coffee doesn't count!) A smoothie is perfect and I came across on in Brendan Brazier's Thrive Foods book a few weeks back.

Brendan is a former professional triathlete and ultra marathoner, who is completely fueled by plant-based food sources.  The book explains nutritionally dense foods and why they are important to our health.  For example, Essential Fatty Acids (EFA), such as Omega 3 and Omega 6 (nuts, fish, seeds) are better for our bodies than other fats (saturated, trans fats).  EFA's are a healthy fat that will help our bodies to better burn fat as fuel, where as saturated fats will simply add pounds to our frame. Some of the ingredients are from a specialty grocery store, such as Whole Foods, but I've put suggestions for supplementation if you don't have them readily available.

This yummy smoothie is perfect for a post-workout boost, because of the ginger which helps our bodies to fight inflammation.  I store the second serving in a mason jar and enjoy the next day, or later that afternoon as a snack.


  • 1 banana
  • 1/2 pear
  • 1 cup water
  • 1 cup sunflower hempseed milk (You can use almond milk)
  • 1 tbsp ground flaxseed (a great source of Omega 3 & 6)
  • 1 tbsp hemp protein powder (pea protein could work)
  • 1 tbsp peeled, grated ginger

In a blender, combine all ingredients and blend until smooth and Enjoy!

Sweet Potato Red Lentil Coconut Curry Soup

It's hard to believe that the first day of October is upon us... It seems like it's only June, with the whole summer in front of us, but I have a feeling the holidays will be here before we know it.  With the prediction of 50 inches of snow in the Mid-Atlantic area this Winter, I look forward to making more soups and stews, that are hearty and filling.  There's something about a nice, filling soup that warms the soul. I came across this one on the Purely Elizabeth blog (if you haven't tried her boxed cookie and pancakes mixes, I highly recommend - no hydrogenated oils, no GMO, no refined sugars) while perusing Facebook one afternoon.  It's thick, like a stew, full of flavor and perfect for a Meatless Monday meal! (It also reheats nicely)

Sweet Potato Red Lentil Coconut Curry Soup


  • 3 sweet potatoes, peeled and diced into small pieces
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp fresh grated ginger
  • 1 garlic clove, minced
  • 4 cups of vegetable stock
  • 1 can of light coconut milk
  • 1 tbsp red curry paste
  • 1 cup red lentils
  • salt to taste
  1. Preheat oven to 425. Toss sweet potatoes with 1 tbsp of olive oil and roast for 25 minutes.
  2. Meanwhile, in a medium pot, sauté the ginger, onion, garlic in oil until softened.
  3. Add all the other ingredients, simmer, covered, for 25 minutes or so.
  4. Add roasted sweet potatoes and continue to simmer for 10- 15 minutes.
  5. Use an immersion blender (or food processor) to blend into smooth or desired consistency.
  6. Enjoy!