Nutribullet review - is it really worth it?

Ever since the craze of the Nutribullet kicked off, I've considered getting one, but held back due to the rather expensive price tag of £99.99 for what is essentially a blender, plus the cost of ingredients ( visions all of my money being spent on excessive chia seeds expenditure and buckets of kale purchases). However, after overdosing on chorizo and Cava in Barcelona I had a serious craving for veg, and so bit the bullet (yep cringy pun intended) and bought one. 

I thought I'd share with you my thoughts on the realities of life with a Nutribullet (jeez, have I become one of those people?!) and whether it's really worth it.

What you get in the box:

So it comes with one big jug and two smaller ones. I've found the larger container to make the perfect size portion for one breakfast smoothie - although it looks massive,  you can only fill it 2/3 full so I guess it makes about 3/4 of a pint

There are 4 main benefits I've found:

1) It's SUPER quick, 1 minute to whizz up and you have a super smooth mixture with no bits. 

2) It's really easy to clean and because you don't have to faff around chopping everything up pre blend, the kitchen isn't such a mess! (I'm comparing it to the one time I tried making a green smoothie with my hand blender which ended with green slime on every surface and a pulpy and just manky juice...)

3) You don't actually use that much of ingredients. My fear that breakfast was going to cost me more than The Breakfast Club everyday hasn't been realised. You only really need a handful or two of green veg (either spinach or kale) to make 50% of the smoothie plus a sprinkle of fruit like frozen berries or a pear and a teaspoon of almond butter and then a liquid (I like almond milk) You can get a 200g bag of Spinach for £1.50 in Sainsos and that will make four smoothies easy.

4) Unlike shreddies, it does seem to really keep hunger locked up till lunch. I usually find I need a morning snack to keep me going if I have porridge or even poached egg on toast. But somehow, a green juice stops my belly rumbling at 10am and that's without putting carbs in like oats, so that's a win! Plus the boyfriend, who usually gets hangry hourly, said the same, so I don't think it's me just willing the investment to payoff!

In summary, would I recommend? Yes - if you're looking for a way to cram in more veg and swap up your diet then go for it, it's super easy to do, quick and genuinely makes you feel like your starting the day right. Plus, I think because it's so not faffy rather than some of the cheaper blenders, it's easy to keep it up and not resort back to grabbing a croissants on the way into the office. Oh and Saturday morning after a night at Song Que with friends, I whizzed up a kale juicey to combat the wine head rather than the normal bacon sandwich and didn't even miss it. THAT is a change as me and the boy love a good treat breakfast on the weekend!!

Chicken and bacon creamy courghetti

One for when you're craving something comforting and tasty but don't want to break the calorie bank! 

Ingredients to serve 2:

• 1 Avocado
• 1 Tsp of chopped garlic (I use Lazy Garlic because I hate having garlic fingers, plus it's quicker and less mess) 
• Juice of half a lemon 
• 2 Tbsp 0% fat Greek yoghurt 
• 2 Chicken breasts, chopped into chunks
• 2 Medium courgettes, spiralized
• 4 Smoked bacon rashers, chopped into inch size pieces
• Salt and pepper to taste 

Start by making your sauce:

Place the avocado, lemon juice, garlic, greek yoghurt and a good grind of salt and pepper into a bowl and blend up till smooth. Taste to check seasoning and add more of lemon/garlic/salt/pepper if you fancy it.

Heat the wok and cook the bacon till it's no longer raw but not overly crispy. Take out and place into the bowl containing the sauce and then cook the chicken. By cooking this way round, the fat from the bacon will flavour the chicken and mean you don't have to add any more oil. Once the chicken is cooked, add into the sauce and stir, so all the chicken and bacon is evenly covered in the sauce.

Place the courghetti into the wok and cook for a couple of minutes on a high heat to warm up and soften. Be mindful to not over cook as it will become a soggy mess!!

Take off the heat and add the sauce, mix up a treat and place in two bowls. Add another good grind of pepper and eat up! 

Hiya! 

I'm Holly, a food fanatic living in London, who tries to live by the 70:30 rule of healthy, clean eating 70% of the time and the remaining 30% indulging. I wanted to set up this blog to share some of my best loved recipes and places to eat across London and beyond...

Hope you enjoy! 

H x