In Which Jenn Makes A Recovery Smoothie

Yesterday I ran fifteen miles, but they weren’t good miles; they were the hot, sweaty, somewhat uncomfortable but entirely determined miles of a person who doesn’t know when to let Plan A succumb to Plan B, Plan B being to stop at the normal eleven miles and go home. But I had said to myself, today I shall run fifteen miles, so by God I ran fifteen miles. Then I went home, and felt a little sick for the rest of the evening.
Don’t do that, guys. Plan B is still a good one. Know when to cede to Plan B.
But my point here is not that I’m an idiot (although that’s true and something you should know about me if we’re going to be friends) but rather that by the time I had finished those dumb stupid fifteen miles, I was stumbling back to my apartment internally screaming MY KINGDOM FOR A RECOVERY SMOOTHIE, which, incidentally, makes me think first not of rightful Shakespeare but rather that scene toward the beginning of Robin Hood: Men in Tights where Cary Elwes Rents-a-Wreck. 
Cary Elwes notwithstanding,* I made my recovery smoothie, and it was awesome, and while it’s not overly complicated I thought I might as well share the recipe with you, y’know? Because I am a giver. 

Jenn’s Recovery Smoothie
So says the White Knight: It’s my own invention!


You will need:

  • Coconut water (I usually use one single-serving container of Grace brand because it’s cheaper)
  • A heaping spoonful, approx. 1/4 cup, of nonfat plain Greek yogurt (I use Chobani because a full serving of that stuff has 22 GRAMS OF PROTEIN YOWZA)
  • The largest handful of spinach you can muster, about a medium-sized salad’s worth
  • 1/2 cup frozen mangoes (frozen berries also work nicely, but not blueberries because yuck)

Optional additions:

  • One packet EmergenC in a complementary flavor; as a general rule anything orange will work
  • One serving or dose or whatever of fiber powder

Directions:

Naturally in a smoothie recipe situation it’s tempting to just say “Combine ingredients, blend, drink,” but I have discovered that the order of operations affects how effectively – and messily – your blender does its job. So, in my as-per-usual too-detailed way, here are my instructions.

  1. Dump the frozen mangoes in the bottom of the blender.
  2. Add your Greek yogurt on top.
  3. Now pile your spinach inside.
  4. If using, sprinkle on EmergenC and fiber powder.
  5. Douse the whole thing in coconut water – electrolytes, baby! 
  6. Okay, NOW you can blend and enjoy. 

I think the plain Greek yogurt, in addition to adding delightful protein, has a pleasant tang, but if you’re into something sweeter you can use a fruit-based version or add some honey or a sugar packet. You can also adjust the amount of yogurt and/or coconut water if you’d like a thinner or thicker smoothie.

How do you recover after a hard run?

* When is Cary Elwes ever notwithstanding? He’s the Dread Pirate Roberts AND Pierre Despereaux!

Don’t forget, you can follow us on Twitter @fairestrunofall. To see how our training is going, check out Jenn’s dailymile here and Moon’s dailymile here. If you have any questions for us, leave a comment or email us atfairestrunofall@gmail.comSee ya real soon!

In Which Jenn Makes a Tropical Green Smoothie

We interrupt this regularly scheduled trip report to bring you a smoothie recipe, because 1) I thought you might enjoy the break given the acres and acres of ground we still have to cover and 2) OH MY GOD GUYS YOGURT.

First, I should point out that in no way to Chobani pay, bribe, coerce, or employ shady business practices so that I would write this post. I am just this genuinely excited to discover that they make a coconut yogurt flavor and it is AWESOME. So awesome, in fact, that after spooning up my first happy cup I immediately set my mind to new ways to consume it. Smoothie? No brainer!

Indeed, this could not be simpler; I’m almost guilty over the notion that I provide this as my own invention. I’m sure you could’ve thought of it yourself, no problem – but sometimes the brain needs a little nudge to get going, no?

If you can’t find the coconut flavor or prefer a pure mango taste, feel free to use vanilla or even plain yogurt instead, but I really liked the coconut in this recipe. It gave it a subtle richness with the coconut flavor at the back of the mouth, if that makes any sense. My point is: try it! (Unless you don’t like coconut, you whackadoodle; see “Other potential substitutions” below.)

TROPICAL GREEN SMOOTHIE

Ingredients:
1 cup frozen mango (or fresh mango + ice)
1 single-serve container of Chobani coconut yogurt
1/2 cup almond milk
A healthy handful of spinach (don’t be afraid – it’s good for you and you won’t taste it!)
Optional: a dash of honey

  1. Put mango, yogurt, almond milk, and spinach in blender. Blend. Tada! 
  2. No, but seriously, before you pour it into a cup, taste it. Is it sweet enough for your liking? If not, add a little bit of honey, then blend again. You could also add a touch more almond milk if you prefer a thinner consistency.
  3. Pour into an Alice-themed glass if you have one. If not, a regular glass will be acceptable, I suppose.
  4. Consume!
I know it would’ve been prettier if the glass had been full,
but I had to taste it immediately. For science, you know.

Other potential substitutions: If you don’t care for mangoes, I betcha frozen pineapple would work well too.

And if you’re one of those really, REALLY incomprehensible people who doesn’t like coconut, Chobani’s pineapple yogurt is my former-first-now-second-favorite so throw some of that in there instead and see what happens. Also, let me know next time you get a box of chocolates, because I’m happy to take your coconut pieces. Thanks!

If you try this recipe, let me know what you think! What are your favorite smoothie combinations? 
 
Don’t forget, you can follow us on Twitter @fairestrunofall. To see how our training is going, check out Jenn’s dailymile here and Moon’s dailymile here. If you have any questions for us, leave a comment or email us atfairestrunofall@gmail.comSee ya real soon!