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Make The Ultimate Green Smoothie

Published on 01/26/2020
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Make The Ultimate Green Smoothie

When you’ve gone to the gym, one of the most important things to do afterward is replenish your body. Aside from drinking enough water, it’s important to eat something rich in protein and carbs. The reason for this is eating foods full of protein and carbs right after a workout – within half an hour or so – will help increase muscle growth and also aid your body with recovering from the workout. If you’re looking for a quick and easy post-workout meal to eat, a smoothie is the perfect solution. Not only is it super simple to make, but it has all the nutrients your body needs to replenish your energy after exercising. You might be wondering which smoothie to have – there are seemingly endless options around. Well, we found the ultimate smoothie that will make a great post-workout meal. The ingredients in this recipe have all the nutrients you need to recover properly from your workout. The fruits have plenty of carbs along with vitamins and minerals, while the protein powder, obviously, has the amount you need. To top it off, the spirulina is full of antioxidants and the almonds will help you feel full for longer.

What You’ll Need

To make this delicious and nutritious smoothie, you’ll need:

  • 1 banana – fresh or frozen
  • 1/2 cup mango – fresh or frozen
  • A handful of fresh leafy greens – spinach or kale
  • 1 green apple
  • 1 cucumber
  • 1 tbsp protein powder
  • A handful of almonds
  • 1/2 tsp spirulina (optional)
  • 1/3 cup liquid of choice (almond, soy, coconut, or regular milk, etc.)

How To Make It

This part is simple: cut up all the fruits and veggies and put everything in a blender. Then, blend it all until smooth! The trick is putting in the fresh and soft fruits first followed by the frozen fruits for it to blend more easily. Serve and enjoy!

You will work with individuals, (children, young people, adults and older adults), couples, families, with groups and at an organisational and community level.

You may work as part of multi-professional teams including doctors, nurses and allied health professionals and a range of other psychological professionals.

In a management or leadership role, you could contribute to the design and implementation of services for patients.

Introduction

Nearly 7% of the world population is obese1 and about 66% of the adults in the United States are overweight or obese.2 Obesity is associated with a number of adverse medical conditions including increased risk of gallbladder disease, hypertension, type 2 diabetes mellitus, coronary heart disease (CHD), osteoarthritis, cancer death and reduced life expectancy.38 Obesity is also associated with adverse social and psychological consequences, including bias, discrimination and decreased quality of life.9,10

More effective treatment strategies are urgently needed for obesity management. The total caloric intake or energy density of one’s diet appears to be associated with obesity1114 and a diet that induces a negative energy balance continues to be an important part of obesity management. Strategies to achieve the difficult task of eating less than desired include reduction of the energy density of foods by increasing food volume by the addition of fluids,15,16 bulk1719 or their combination;20 or by increasing satiety by various anorectic drugs or macronutrient combinations of high satiety value.

Satiety is positively associated with the protein, fiber and water content of foods and negatively with fat and palatability ratings.21,22 However, within food groups, there may be as much as a twofold difference in satiety values, suggesting that certain foods promote greater satiety independent of macronutrient content or energy density. An egg is an example of such a food that has a 50% greater satiety index compared to white bread or ready-to-eat breakfast cereal.21 Compared to an isocaloric bagel breakfast of equal weight, an egg breakfast had a greater satiating effect, which translated into a lower caloric intake at lunch.23 The resulting decrease in energy consumption lasted for at least 24 h after the egg breakfast.

This study was undertaken to exploit the short-term satiating benefits of an egg breakfast23 for weight loss in a longer-term trial. The objectives were to determine if the incorporation of an egg breakfast in the diet by overweight or obese subjects would (1) induce reduced energy intake and unintentional weight loss, even when not attempting weight reduction; or (2) enhance weight loss when following a reduced energy diet. We compared the effects of an egg vs isocaloric bagel breakfast of equal weight on weight loss, indices of body size and composition, dietary compliance, food cravings and health-specific quality of life.Materials and methods

The study was approved by the institutional review boards at Pennington Biomedical Research Center and at Saint Louis University. Written informed consent was obtained from the participants. We certify that all applicable institutional and governmental regulations regarding the ethical use of human volunteers were followed during this research.

Participants

Of the 160 participants enrolled, 8 did not complete the trial. The final study sample included 152 participants (131 women and 21 men; mean age 45.0±9.4 years; black participants 47.7% and white participants 52.3%). Demographic characteristics of the participants are provided inTable 1