Grocery Guide: Healthy Shopping Options in Grand Rapids

Whether you live on a budget, or not, I believe it makes sense to save money when possible. I am inherently frugal, but I do choose to spend money on fresh, nourishing foods. My research has lead me to associate ‘healthy food’ with plants that provide the necessary minerals to fuel our bodies and I choose to keep a variety of produce on hand (eat the rainbow) because healthy bodies fuel healthy minds.

Here are a few of my favorite markets in town to stock up on produce & nutritional foods:

Meijer, 2900 Kalamazoo Ave SE, Grand Rapids, MI 49508

The Meijer on Kalamazoo has wonderful deals on all fruit, including exotic. A cherimoya was $6.99, for example, compared to $9.99 everywhere else.

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The Fulton Street Farmers Market, 1145 Fulton St E, Grand Rapids, MI 49503

This $3 savings could afford you a gorgeous basket of fruit at the Fulton Market (open Tues/Wed, Fri/Sat). I love meeting farmers here and learning about where my food comes from. Enjoying it fresh from the pickin’ is best!

Fresh Thyme, 2470 Burton St SE, Grand Rapids, MI 49546

I appreciate Fresh Thyme (Burton) for many reasons, but mostly because the store considers health and offers FREE fruit for children. Fresh Thyme’s display is well cared for, and very high quality.
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Horrocks Market, 4455 Breton Rd SE, Kentwood, MI 49508

If you love Horrock’s because it’s a superbly fresh market, you’d tip over after 2-minutes in the Lansing store. I now go monthly to buy produce I cannot find locally, or that is incredibly inexpensive. For example, giant, ripe papayas were often $1/each this summer. Try to beat that!

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Trader Joe’s, 3684 28th St SE, Kentwood, MI 49512

Trader Joe’s is my go-to for frozen falafels, organic fruit (2lbs of organic strawberries for $7, thank you TJ’s!), fruit leather (my kids are obsessed) and 10lbs of other random things that turn out to be really great!
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Ken’s Fruit Market, 3500 Plainfield Ave NE, Grand Rapids, MI 49525

I try to stay away from Ken’s on Plainfield because they offer the best roasted nuts, right near the checkout. Every time I go, I eat 2lbs of almonds within 2 days. It kills me, but I can’t stop! Ken’s is community oriented and wonderful, offering great deals like $1 for a giant bag of potatoes.
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Martha’s Vineyard, 200 Union Ave NE, Grand Rapids, MI 49503

Once you save money on potatoes, head to Martha’s. You’ll need a few extra dollars to spend here, with a selection that includes delicious vegan treats, hot pizzas, the best wine selection, or a fresh baguette, because they make bread, too!
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My new Friends, there are wonderful markets in every corner of GR, and I love exploring them all! I will always appreciate great savings and delicious, fresh food! I’d be happy to share these finds with you, as long as you promise to share your great finds with me!

About the Author

Marin Darr is a local vegan and developer of the IG account CoconutsforPlants. Professionally, she’s entangled in the world of startups. To balance that stress, she studies plant-based nutrition, takes walks, rides her bike and practices mindfulness while standing on her head. She tries to live humbly, volunteers occasionally, and appreciates family time. She resides in EGR.


Better Than Starbucks Pumpkin Spice Latte

Fall is my absolute favorite time of year! Nothing compares to the gorgeous colors, crisp air, abundance of root vegetables, and warm beverages! I love waking up to an aromatic, rich blend of coffee while taking in the beautiful fall weather. My adaptogenic pumpkin spice latte is nourishing for the mind and body– just what I need before a busy day.

Like many fall-loving humans, I also enjoy the occasional pumpkin spice treat, however, I don’t do processed food (and neither should you!), so while you may see “pumpkin spice” at Starbucks and beyond, it won’t compare to this creamy latte that is made with natural ingredients, adaptogens (more on that below!) and zero refined sugar. So skip the Starbucks line and make this yummy and nourishing treat! Your body, belly and mind will thank you – I promise!

Adaptogenic Pumpkin Spice Latte

1 cup warmed cashew milk (or other nondairy milk)
1 Tbsp. coconut butter (coconut oil is another option)
1 scoop collagen peptides
1 tsp. pumpkin spice
½ tsp. ashwagandha
liquid stevia or maple syrup to taste

Why I love this latte:

It is nourishing to both the body and soul thanks to the incorporation of 1) adaptogens, 2) healthy fats and 3) collagen peptides.

1) Adaptogens are natural substances such as herbs and roots that assist in naturally protecting the body and mind from the adverse effects of physical, chemical or biological stressors.

Ashwagandha falls into the category of adaptogens and has been proven to

  • Increases physical and mental stamina and performance
  • Increases vitality
  • Relieves stress
  • Boosts brain and cognitive function

How does it taste? Ashwagandha has an earthy, nutty taste that pairs well with cinnamon, vanilla or maca.

2) Healthy fats, such as coconut butter not only lend a tremendous amount of creamy texture and delicious flavor, but are incredibly satiating and a wonderful addition to your diet.

Why Healthy Fats Rule

Fats are the most caloric macronutrient (9 calories per gram), and so naturally, they give us a boost of energy and keep us satiated for hours after eating them. Additionally, they recharge our brains, build hormones, cell membranes, increase our body’s fat burning (yes, it’s true!), keep us satiated longer, and make us look and feel awesome.

Choosing the Right Fats

Not all fats are equal, so it’s crucial you choose healthy fats like coconut oil, avocado oil, olive oil, egg yolks and so on to reap the benefits of these nutrient-dense foods. Saturated fats like coconut butter, which is made from whole coconut flesh and pureed into a rich and thick spread is just as terrific for you as coconut oil. Fats like coconut oil and butter are especially beneficial because they are rich in lauric acid (a saturated fatty acid), which boosts immunity and destroys harmful bacteria, viruses, and funguses. It actually boosts your metabolism, which aids in weight loss and increases energy levels.

3) Collagen peptides – what are they?

Collagen is the most abundant protein in the human body and is the glue that holds us together. Collagen is found in the bones, muscles, skin and tendons where it provides strength and structure. Unfortunately, as we age (as early as 29!) our body begins to lose collagen and the supple elasticity that comes with it. This happens for a number of reasons including daily free-radical damage.

How supplementing with collagen peptides can help!

Supplementing with collagen peptides will restore your skin’s moisture and improve its elasticity, tone and vibrancy! In addition to being a part of a natural beauty routine, collagen peptides are great to have as a post-workout source of protein. Containing essential amino acids, collagen peptides are ideal for muscle repair and recovery. They are incredibly satiating so they are great in staving off hunger. They’re also wonderful in alleviating joint pain, stiffness and inflammation. Finally, collagen also supports a healthy gut! They contains certain amino acids that are essential to healing and strengthening damaged intestinal lining.

How they taste, how to use them and where to buy

I love Further Food Collagen Peptides because they are of the utmost quality! One ingredient and sourced from grass-fed, pasture-raised bovine, their peptides are odorless, tasteless, and mix easily into anything from water, coffee, yogurt, oatmeal, sauces, baked goods and more!  Their website also has a lot of fantastic recipes to get you started! If you decide to order, be sure to use the code BRINGOUTYOURBLISS10 for a discount – this is not an affiliate program, just a wonderful bargain!

I hope you enjoy kicking of this amazing time of year with this nourishing latte. Happy Autumn!

Marisa Griggs is a local blogger for Bringoutyourbliss.com. She’s passionate about inspiring others to live their best life by sharing nutritious, plant based recipes & maintaining an active lifestyle. Also, be sure to check out her blog or follow her on IG: bring_out_your_bliss. 


Restaurant Spotlight: Bliss and Vinegar

Chef Mark McNamara and his wife Jennifer, also the owners of Marco New American Bistro, were inspired to open a restaurant that would allow customers to make healthy choices. Over time, they noticed a clientele interested in getting meals to go or a quick lunch. Mark soon realized that Grand Rapids lacked restaurants that offered both fast service and a variety of healthy menu items. With a desire to make healthy food more convenient, Bliss & Vinegar was born.

The name Bliss & Vinegar comes from the meaning behind each word. Bliss represents the feeling of eating well. When we eat food that is minimally processed, satiating, and nourishing, our bodies feel blissful and thankful. Vinegar represents the tangy flavor that compliments so many foods. Vinegar pairs well with fresh produce and provides even more delicious flavor.

GR Healthy Living - Grand Rapids Healthy Living Spot

Bliss & Vinegar has over 60 delicious toppings to choose from and they offer their own house-made dressings. These dressings are all-natural and preservative free. Gluten-free, vegetarian, and vegan options are also readily available. Their produce is locally sourced through Farm Link, which connects restaurants to 20-30 local farms. Bliss & Vinegar uses only naturally raised beef and chicken that are free from hormones and antibiotics. To top it off, all their materials are recyclable. Talk about sustainability!

There is something for everyone on the menu. The Bowls of Warm Bliss are hearty and delicious and perfect heading into Fall and Winter. Each bowl has a base of warm quinoa with protein, vegetables, and house-made dressing. There’s even a BMB (Big Meat Bowl) that’s filled with grilled steak, herb roasted chicken, and bacon served over quinoa with red pepper, avocado, and a Greek yogurt ranch.

Some of the most popular menu items include the Michigan Cobb, which is made with romaine lettuce, herb roasted chicken, tomato, onion, Michigan dried cherries, bacon, egg, and gorgonzola vinaigrette. Another favorite is the Black Bean and Sweet Potato Chili, which is also vegan and gluten-free. Jennifer states that the chili is even a hit with their children. Bliss & Vinegar also allows customers to create their own salad, bowl, or wrap. This can be very helpful to those that may have food allergies or intolerances. Catering options are also available, which is perfect for local businesses that want a healthy lunch option for the office.

In addition to providing quick and healthy meals, Bliss & Vinegar is helping to create an environment of support and accountability. Last year they offered a “Bliss This!” Salad Challenge which offered helpful tips and recipes on how to create a different salad each day. Currently, they’re running a 30-day Healthy Challenge; the participants encourage each other to establish healthier habits that range from eating well to physical activity. Jennifer hopes to offer these groups more frequently and grow participation. Guests can also join their Newsletter service for more health-related tips.

Bliss & Vinegar is community focused. They’ve partnered with local wellness sites, such as Pure Barre and Orange Theory Fitness. Every six weeks, customers are treated to a new local artist’s artwork through a partnership with Grand Valley Artists Association. The featured art displayed throughout the restaurants helps create a calming atmosphere.

“What we want to promote is that there are a lot of healthy options out there–we just have to help people switch it up and make it more exciting. Healthy food does not have to be boring food.” –Jennifer McNamara

Bliss & Vinegar is ideal for anyone seeking a healthful, tasty meal. It’s great for a sit-down lunch or an easy dinner to pick up on the way home. The wide range of available produce, protein, and dressings, accommodates any type of diet. They also go beyond food by creating relationships with local fitness groups and by helping guests create healthier habits with wellness groups and challenges.

Bliss & Vinegar is located at 888 Forest Hill Ave SE Grand Rapids, MI 49546

Jenn Fillenworth is a local blogger and creator of Jenny with the Good Eats. She is a Registered Dietitian, Culinary Student, and Master’s Candidate. Jenn has made appearances on WZZM 13 and Fox 17, promoting healthy eating and wellness to Greater Grand Rapids. In her free time, she loves to travel and explore new foods. For more recipes & healthy inspiration, follow her on Instagram: jennywiththegoodeats


Plant Based Living

By Marin D

I am a 38-year-old wife and mom of 3, and I exclusively eat plants to nourish my body. I wasn’t always so fruit-filled, and I’m sharing a piece of my health-seeking journey to help others better understand the relationship between the food we consume and the quality of health we can reasonably expect to have.

After moving beyond numerous health issues, I understood two things: I’m the best advocate for my health care needs and I should only focus on issues I can control. To take care of my body, and under the guidance of a health professional, I followed a high protein diet (mostly fish/Greek yogurt/eggs/whey protein), lifted light weights 2 days/week and ran 30+ miles/week. It was a shock, then, to receive a report of high cholesterol (260) after a health physical. Allow me to put this in context:

Total Cholesterol Numbers (measured in milligrams per deciliter – NIH.gov)
240 MG/DL and Above = High
200-239 MG/DL = Borderline-High
Less than 200 MG/DL = Desirable

Because I like to learn, I soon discovered:

  • Nearly 1 in every 2 American Women Has High or Borderline-High Cholesterol. – National Institutes of Health
  •  The body needs some cholesterol to make hormones, vitamin D and substances that aid digestion, but it makes all the cholesterol it needs (mainly in the liver). The other source of cholesterol is food. – National Institutes of Health.
  • Top Food-Sources of Cholesterol: eggs, chicken, beef/burgers, cheese, sausage, hot dogs, bacon and fish. – National Cancer Institute
  • If blood cholesterol (a fat-like substance) is too high, it builds up on the walls of your arteries. Over time, this plaque causes Atherosclerosis (hardening of the arteries). Atherosclerosis is the leading cause of heart attacks, stroke and other vascular disease. – CDC
  • Heart Disease is the Leading Cause of Death in the United States. – CDC

Hearing I had high cholesterol, and then understanding what it meant, was frightening, but learning I could do something about it myself was a relief, and in time, very empowering! Through self-guided research (watching documentaries, learning about Sebi, reading countless books/university studies/scientific articles, and talking to vegans), I began to really understand the deep connection between food and health. Some food nourishes (provides vital nutrients and protective compounds like antioxidants or polyphenols), and some food depletes (may contain some nutrients but is inflammatory). To live a healthy life, I came to believe I should consume quality food (anti-inflammatory, clean fuel) that provides the daily dose of nutrients required by the body.

Beverly Merz, Executive Editor of Harvard Women’s Health Watch said, ‘…While you only need a small supply of micronutrients, failing to reach those requirements virtually guarantees disease.’

Breakfast Bowl: Quinoa, blueberry juice, unsweetened coconut yogurt, blackberries, chopped dates, walnuts, Michigan maple syrup.

Armed with a plethora of information, I chose to follow a high carb, low fat vegan diet. As meat is a carcinogen (IARC) and dairy is inflammatory (Harvard), and because I like to make room for (vegan) ice cream and donuts, I wanted to make sure the vast majority of the food in my diet would be working for me. As nature provides, why waste money or health on that which ultimately deprives?

After a year of enjoying a diet rich in fruits, vegetables, seeds/nuts and grains, my blood work revealed that carbs saved my life; my cholesterol dropped to 185, quality of sleep, skin and digestion drastically improved, and even after ditching high intensity workouts in favor of more calming yoga sessions, hikes and bike rides, the body fat I thought I’d have for life melted right off! Why on Earth would I ever turn back?!

Coco-Toast: bakery bread (toasted), unsweetened coconut yogurt, blueberries, sunflower seeds, Michigan maple syrup.

Eating plants is good for me, the animals, the climate, the planet and humanity. My diet, thus, seamlessly became my lifestyle; plants meet my nutritional needs, satisfy my desires and are a real, sustainable solution to many of our planet’s problems.

Out of my enthusiasm for plant-based eating, sustainable living, and my appreciation to the strangers who have dropped nuggets of information for me to look up, I created CoconutsforPlants on Instagram to share my quick, simple plant-strong recipes. I hope to show health-seeking folks that plants can be delicious, filling, and most important, are the most nourishing foods we could possibly choose to thrive as we potentially could.

Dinner Bowl: Romaine, mixed bell peppers, heirloom tomatoes, mixed potatoes – baked with falafels, canned corn, black beans, hummus, avocado, olive oil and salt/red pepper flakes.

If you haven’t started already, I recommend eating the rainbow. Healthy feels great and always starts with the first bite. Next month, I’ll share a piece about my favorite markets to find the best produce (and deals) in Grand Rapids–stay tuned!

About the Author

Marin Darr is a local vegan and developer of the IG account CoconutsforPlants. Professionally, she’s entangled in the world of startups. To balance that stress, she studies plant-based nutrition, takes walks, rides her bike and practices mindfulness while standing on her head. She tries to live humbly, volunteers occasionally, and appreciates family time. She resides in EGR.

Restaurant Spotlight: Terra

The restaurant industry has shifted gears to provide more sustainable and healthier options to consumers. Additionally, many nationally known restaurant chains have announced closings over the past year. This trend indicates consumers desire healthy and locally produced food. At the forefront of this movement is Grand Rapid’s Terra GR. Located in Eastown, right off of Lake Drive, Terra GR has been focusing on local products and healthy eats since 2012. With a menu based on plant based foods and from scratch cooking, Terra has truly excelled in the farm-to-table movement.The farm-to-table movement creates a relationship between the supplier and consumer. The idea is to know that the food you are eating comes from a local and reputable source. By using a farm-to-table method, the carbon footprint is reduced and the food product becomes more sustainable and nutritious. This is because once fresh produce is harvested, it immediately begins to lose nutrients. Therefore, if a product is traveling across the country to your grocery store, many of the nutrients have been lost along the journey. Not to mention all the fuel it took to transport that product to your local grocery store or restaurant! By creating an ecosystem of local businesses, our food is more environmentally friendly, nutritious, and supports our own economy. General Manager, Christopher McDonald, gives the inside scoop on why Terra has become a must dine destination in Grand Rapids.

Terra GR has focused much of their menu on healthy ingredients, how did this philosophy come about?  

The philosophy really extends from eating clean food and knowing where and how food is sourced. For example, all of our proteins are ethically raised, antibiotic free, free-range, grass-fed. Those are the minimum requirements we have before looking any further into a product. Who are some of the local farmers that Terra sources from?  

We work with several local farms – over 40. Mainly for produce, we use Visser Farms, Ham Family Farms & Vertical Paradise for greens. For beef we use Creswick, pork comes from Jakes Country Meats and Sanders. Trout is sourced from La Sable at Harrietta Hills Trout Farm where the trout are not in a tight farm but are in a free-swimming environment in the La Sable River. Dancing Goat Creamery, Little Rooster, Grazing Fields free-range egg co-op, Zingermans, and much more! We also partner with West Michigan Farmlink which is a distributor for many local farms in the area such as Heidi’s Fruit Stand and Vertical Paradise when farms may not be large enough to supply the market solely or distribute themselves. 

Why is it important to Terra to keep things local and sustainable? 

It’s important for several reasons – the local economy, knowing exactly where the sourcing of food comes from, supporting the fantastic farms that are right in our own backyard are just a couple. We also want to support our local community where we do quarterly volunteer groups to Kids Food Basket and Feeding America as well as supporting local events and fundraisers. 

One of the things on Terra’s menu that always catches our eye is the beet margarita. Who helped create this cocktail and what is in it? 

Like many of our menu items, this was a collaborative effort from when we first opened. We use all hand-pressed juice, housemade simple syrup, tequila – of course, and beet juice that is a byproduct from when we roast beets for our Roasted Beet Salad, for example. We all have family members or friends that are a strict meat and potatoes people. Why should he come dine at Terra? 

We have a very diverse menu including sandwiches, pasta, and of course beef. Currently we are featuring on our dinner menu a Beer-Braised Short Rib that is designed specifically for that meat & potato guest. Our pizzas come out of a 600-degree wood-fired oven that also is a diverse crowd pleaser. Terra GR has been taking over the social media scene by giving their customers an inside look at new special features, community events they are involved with, and of course, #grassfed burger Tuesday. #Grassfed burgers have been taking over their Facebook account every Tuesday as a new grass-fed burger is featured. With a blend of chuck and brisket from Creswick Farms, this burger packs a flavor punch for typically only $8.50 and can be paired with a Michigan draft beer for an additional $3.50.

There are many reasons to visit Terra GR, from the sustainable culture to the wide array of choices available on the menu. Everyone will be able to find something that satisfies them and they’ll be supporting Grand Rapids businesses while dining. Visit http://www.terragr.com for more information on menus, hours, and contact information.

Jenn Fillenworth is a local blogger and creator of Jenny with the Good Eats. She is a Registered Dietitian, Culinary Student, and Master’s Candidate. Jenn has made appearances on WZZM 13 and Fox 17, promoting healthy eating and wellness to Greater Grand Rapids. In her free time, she loves to travel and explore new foods. For more recipes & healthy inspiration, follow her on Instagram: jennywiththegoodeats



Three Must-Try Healthy Ingredients

We are thrilled to introduce local blogger Marisa Griggs of Bringoutyourbliss.com. Marisa will be regularly contributing her expertise in health & fitness to the GR Healthy Living blog. She’s passionate about inspiring others to live their best life by sharing nutritious, plant based recipes & maintaining an active lifestyle. Continue reading for an introduction to a few of her favorite nutritional products. Also, be sure to check out her blog or follow her on IG: bring_out_your_bliss. 

I absolutely love being in the kitchen creating delicious and healthy recipes. It is my greatest stress reliever and also serves as my creative outlet. I also love incorporating new ingredients into my meals. It’s so fun to explore different herbs, spices, flours, sweeteners, oils and so on to switch things up and try something new! Currently, I have been cooking and baking like crazy with maca powder, brain octane oil, and nutritional yeast. All three are so different, but even still, I find myself using them together. Below I explain what they are, why I love them, what they taste like, and how I use them!


What is It? It is a root vegetable found in the Peruvian Andes. While a root, maca is most often consumed in powdered form. 

Why Do I Love It? Maca is a treasure trove of health benefits! It is considered an adaptogen, meaning it is a natural substance which helps the body “adapt” to stress. Maca has been proven to reduce the physical symptoms of anxiety and depression. It also increases mental clarity, stamina, and energy (without caffeine!). Moreover, maca is considered a very female-centric herb because of its ability to aid in hormonal balance (e.g., gets you in a good mood!), metabolic regulation and improve sexual health. Finally, Maca is rich in Vitamins B1, B2, C and E, calcium, zinc, iron, magnesium, phosphorous, selenium and amino acids.

What does It Taste Like? Maca has a malty, almost chocolate taste with nutty undertones. It is great in smoothies, sweets, desserts, coffee and goes great with chocolate.

How Do I Use It? I put a little bit of Maca (1 tsp. to ½ Tbsp.) in my morning coffee every day. I also love to bake with it. Try my “Magical Maca” cookies and you’ll know why!


What is It? Brain Octane Oil is a supplement created by Bulletproof, a lifestyle company founded by Dave Asprey. Brain Octane is naturally found in coconut oil in small quantities, however, Bulletproof carefully extracts the oil from 100% pure coconut oil and concentrates it in order for consumers to receive the purest energy source possible.

Why Do I Love It? brain Octane Oil is 18X stronger than coconut oil! Plus, without getting too scientific, it is made with only C8 MCTs, which means your body won’t store it as fat and it will deliver energy to your brain faster than coconut oil or MCT oil. Remember, our brains need fat to fuel their cells, so it’s crucial to eat ample amounts of healthy fats, especially in the morning

What does It Taste Like? Undetectable!

How Do I Use It? The options are endless and I add it to almost everything. Smoothies, salads, roasted and steamed vegetables, over meat, in desserts and in any food and drink for an amazing boost. When it comes to drinks, I use it daily in my morning mug of Bulletproof coffee. I can’t go a morning without it because I feel a difference cognitively! It is a staple in my morning routine, and it will be in yours too once you try it and feel the difference. My blog post shares the many ways I like to make Bulletproof coffee, including with maca powder.


Image result for nutritional yeastWhat is It? Nutritional yeast, also known as savory yeast, is an inactive yeast made from sugarcane and beet molasses. It is yellow in color and is bought in flakes, granules, or a powder-like form.

Why Do I Love It? Let me count the ways! One, it tastes amazing (see below). And two, it’s packed with vitamins and nutrition due to its abundance of B-vitamins, folate, thiamine, riboflavin, niacin, selenium, zin. Also, it is a source of a complete protein.

What does It Taste Like? It has a nutty, cheesy flavor and is often used to emulate cheese in sauces, dressings, dips and even bread, crusts, and biscuits.

How Do I Use It? In everything! Sprinkled over veggies, eggs, salads, poultry dishes and more. I absolutely love it in my cheesy almond flour pizza crust and it is fantastic in my tried and true fan favorite, spicy jalapeno cashew cheese dip.

Jalapeno Cashew Cheese Dip

Cheesy Almond Flour Pizza Crust

Bullet Proof Coffee

All three of these ingredients are staples in my pantry and I use them pretty much daily. They make me feel amazing and enhance the taste of my food, which is key to sticking to a long-term healthy lifestyle. I encourage you to try at least one of these ingredients in your kitchen repertoire in the next week; I guarantee you will love them!

GR Healthy Living - Grand Rapids Healthy Living Spot

Green Smoothie Tips

How to Make (and enjoy) a Green Smoothie

I first started drinking green smoothies when I signed up for a 30-day detox about 5 years ago. Part of the detox involved replacing coffee with a smoothie every morning. I also had to cut sugar, meat, dairy, and processed foods from my diet which was definitely eye-opening. It was during this time that I became a vegetarian and transformed my lifestyle. I’ve completed this detox 3 times and feel absolutely amazing after!

When I first started making green smoothies, I found I was throwing a lot of my greens away. They would go bad after a week or so and I usually had too much. So, I learned a valuable tip:  Freeze your greens! I always have a stash of frozen kale, spinach, etc, in my freezer that I can use at any time. I usually put leftover greens in a freezer bag or simply buy a bag that I plan to freeze. Now, I always have greens ready to go and I’m not being wasteful. I also freeze fresh fruit, like bananas, pineapples, peaches, and blueberries. A benefit to this is that your smoothie will have a more frozen consistency and it makes the ingredients taste better.

Another tip I learned is to make your smoothie the night before. I’m pretty rushed in the morning before I go to work, so I don’t always have time to get all the products ready, etc. Instead, I make one right before I go to bed. I pour the smoothie in an air-tight bottle, throw it in the fridge, and I’m good to go in the morning. Just make sure to shake it in case any ingredients fall to the bottom.

On-the-Go Green Smoothie Recipe:

-I cup of vanilla almond milk
-1 banana
-a handful of greens (spinach, kale, swiss chard, romaine, etc)
-1 scoop of almond butter
-1 tablespoon of maca powder
-1 tablespoon of chia seeds

Blend in a high-speed blender and enjoy!