Green Smoothies

People ask me all the time what we put in our smoothies.  We don't eat them every day, but we do eat them several times a week.  Green smoothies are smoothies with added vegetables (preferably green) to help reach the recommended servings of veggies a day!  They don't always turn out to be actually green, but we still call them green smoothies because we put our greens in them.  My kids aren't usually very willing to eat leafy greens, so this is an excellent way to get them to guzzle it down!

Ideally, you want to get to a recipe of 1/3 liquid, 1/3 fruits, and 1/3 veggies.

Here are some things we have tried and liked.

Veggies:

Kale,  spinach, rainbow chard, bok choy,

Fruit: 

Fresh or frozen bananas, strawberries, raspberries, blueberries, peaches, and mixes like a tropical or berry mix

Liquid:

Water, Almond milk, rice milk, 100% juice (only if you are a beginner and trying to phase into these)

Optional:

Ice

Yogurt, Greek yogurt, or kefir (you can use plain or flavored, depending on taste)

flaxseed (I've used ground and the actual seed--depends on what your blender can handle, or what you have on hand)

chia seeds

Protein powder: we have tried Hemp protein that is also high in fiber, but it has a strong taste.  We bought and love a vegan powder made from pea protein and brown rice protein, and sweetened with Stevia.  There are many different brands, just look for ones that have nothing artificial.

Here is a recipe you might try:

~ 1 1/2 cups water

~ 2 T. flaxseed

~ 1 cup vanilla or strawberry yogurt, or kefir (drinkable yogurt found in the specialty aisle at many grocery stores--has lots of live cultures, and very yummy!)

~ 2 1/2 cups fresh or frozen spinach

Blend ingredients until smooth

Add:

~ 1 banana

~ 1 cup frozen strawberries (usually around 4 large strawberries)

~ 1/2 cup ice (as needed, or desired)

I never sweeten my smoothies, but if you do, try stevia.  It is all natural, and no calories.

*Note if you don't have a large blender like I do, then you can halve the recipe.

As you get better, you can start to play around with your recipes.  If you have one you love, feel free to leave a comment!

Tortellini Spinach Bake in Creamy Lemon Sauce

Cajun Potato Soup

Green Buzz Smoothie

Baked Macaroni & Cheese

Makes: 4 servings

Takes: 55 minutes

Ingredients:

3 tablespoons plain dry breadcrumbs, (see Tip below to make from scratch)

1 teaspoon extra-virgin olive oil

1/4 teaspoon paprika

2 cups fresh or frozen spinach, thawed

1 3/4 cups low-fat milk, divided

3 tablespoons all-purpose flour

2 cups shredded extra-sharp Cheddar cheese

1 cup low-fat cottage cheese

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

Freshly ground pepper, to taste

8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

TIPS & NOTES

1. Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
2. Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

Serve with Roasted Tomatoes

Groovy Green Smoothie

Takes: 5 minutes

Servings 2

Ingredients

1 banana, cut in chunks

1 cup grapes

1 (6 ounce) tub vanilla yogurt

1/2 apple, cored and chopped

1 1/2 cups fresh spinach leaves

Directions

1. Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Spinach Mushroom and Ricotta Fettuccine

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Makes 4 servings 

Ingredients:

1 (16 ounce) package whole wheat or quinoa fettuccine pasta  OR if you have a spiralizer you can make pasta out of zucchini to make this gluten free

1 teaspoon butter

2-3 cups mushrooms

1 bunch chopped spinach (frozen)

1 (15 ounce) container ricotta cheese

1 lemon, juiced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

Spring Strawberry Salad with Chicken

Spinach Feta Pizza

• 
  

Popeye's Ice Cream

Coconut Spinach Ice Cream

Chicken Nuggets from Deceptively Delicious

You can make this dish vegetarian by subbing tofu for the chicken

Grilled Pizza

Click here for sauce:

http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/

Click here for dough:

http://www.ourbestbites.com/2008/04/breadsticks-and-pizza-dough/

*Note: You can make these pizzas gluten free by using zucchini as the base instead of dough.
Ingredients
2 large zucchinis, or 4 small
1/2 cup extra virgin olive oil
3-6 cloves crushed garlic
Directions
Slice the Zucchini lengthwise four times. Each piece should be about 1/2 inch thick. Or, you can cut the zucchini into rounds. Combine the olive oil and crushed garlic in a small bowl and brush the bottom side of each zucchini.
Assemble tops of zucchini by covering with sauce and desired toppings
When the grill is warm, lay your zucchini slices on the grill. Cook the bottom for about 2 minutes, then flip over, add toppings, and cook until cheese is melted and zucchini is al dente.

Healthy Green Coconut Smoothie