The Saviour that is the Green Smoothie


After Wednesday’s post about how I approach food (answer: know when I’m eating rubbish, and eat good things at other times!), I wanted to introduce you to a very good friend of mine, and a staple in my diet for the last 18 months.


The Green Smoothie.


Green smoothies seemed to be all the rage last year, and this year they have been usurped by the Paleo diet, the gluten-free diet and the sugar-free diet. But I am a creature of habit, and don’t have the will power for any of this year’s crazes, so I’m still revelling in the beauty of the Green Smoothie.


This smoothie helps me balance all the curry, wine and chocolate I mentioned on Wednesday. It serves as lunch, breakfast or a mid-morning snack (this very much depends on what’s in the cupboards, which in turn is depends on what day of the week it is!).


The core ingredients to my smoothie are:

  • 2-3 handfuls of spinach
  • 1 apple
  • 1 banana
  • Handful of berries
  • Yoghurt – preferably natural Greek
  • Milk
  • Honey
  • Juice (if available)
  • Super dooper ingredient



The Super dooper ingredient changes depending on what I feel I need in my diet – and also what I can afford, because  any visit to the health food shop shows that healthy supplements aren’t cheap! In the past I’ve used protein (when marathon training), chia seeds (loaded with fibre, antioxidants, protein and omega-3) and currently I’m enjoying flax seeds (also containing omega-3 and protein) with added iron and vitamin-D.


If I’m using the smoothie as a meal substitute, then I’ll also add some porridge oats too. And then you add all the ingredients together and blend – I like a thick smoothie, so I keep the milk/juice light.


And that’s it!! It’s such a good way of getting 4 of my 5 fruit and veg each day, and you also get the added smugness of having enjoyed a green smoothie. If I’m doing a long run that evening, I would also eat a snack about an hour before hand.


Next week I’m in Oslo and London for work, so not sure how my running will go! I have the best intentions, but it’s also my birthday. And birthday celebrations aren’t always conducive to pre-work running.




Yes. I am seeing Kylie in November. Look, I won’t pretend it’s the first time I’ve seen her, but honest-to-god, I’m just as excited. Feel sorry for the poor friends who have to come with me, and put up with me singing all the words (at least I’ll know the words, unlike that Elton concert I went to!).


Have a totes amaze weekend, and catch you all soon!


Ellie B

This is not a food blog

Just so we’re all clear ok? I am not a foodie. And my photo skills are negligible. If you are looking for amazingly shot, tasty looking recipes please keep on moving. Well from the antipodean end anyway. Ellie may have a few recipes up her sleeve.

It’s Sunday here in Perth + I’ve done my recovery run + Franman is out mountain biking + I have no plans = baking on the menu. There are bananas and pears going off in the fridge so I wanted to use those up. Besides a pretty basic fruit salad I couldn’t think of anything for them together.

I tackled the bananas first. Over ripe bananas always shout banana bread to me. But let’s be honest and call a spade a spade. It’s not bread. It’s cake. So I wanted to try a healthy version with ingredients I had in the house. I mixed and mingled a few and came up with a healthier version.

You can play around with substitutions quite easily in this recipe. Like swap the flour out for almond, white etc.

– 1 cup sugar – I used stevia.
– 1 tablespoon butter – I used a nondairy alternative.
– 2.5 overripe bananas.
– 1 egg
– 1 tsp real vanilla extract
– 1 cup wheat flour.
– 3/4 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chocolate chips – I only had white.

Mix everything together (it’s easier if you smash up the bananas first). Line a loaf tin with greaseproof paper and oil the tin. Cover lightly with tinfoil.

Bake @ 180C for 30 mins. Remove the tinfoil and cook for another 20 minutes. It is ready when a knife comes out clean. Let it cool and try not and eat too much!

  Stats per slice: 125 calories, 3 gms of fat and 9gms (Based on 10 slices and my modifications)

The cake turned out surprisingly tasty for a low calorie recipe. And most importantly Franman likes it and requested that I stick with this version. Praise indeed. J

With the pears I decided to just roast them and have them for desserts and porridge during the week. I didn’t do anything too elaborate. But OMG they are tasty! I used this recipe from – Smitten Kitchen – Vanilla Roasted Pears. On a side note, this website is amazing. Her recipes are fab and the writing and photography are excellent. I’m embarrassed posting my pictures after looking at how beautiful hers are!


Pears or Roast Potatoes?

I’ve already had some with yoghurt and can’t wait to have them in my porridge tomorrow morning.

Happy eating,