Green Morning

"Ooo BABY," was my reaction to trying this Green Smoothie for the first time.  It's a breakfast (or in my case, my lunch) that will surprise you! I've been seeing a lot of these in the "Blog World" and wondered if I'd like them. I obviously did.

What is so wonderful about these is that you can use that imagination of yours and throw whatever comes to mind in your blender and wizz away. 

Always start with a green. Spinach, kale, mustard greens, etc.

Wash your greens well.

Today's ingredients included:
-LARGE handful of washed spinach
-1 container of Oikos plain 0% fat yogurt
-1/2 cup red grapes
-1/2 ripe banana
-1/3 cucumber
-water for thinning

Oh, and it was sweetened with about a tablespoon of this guy:

Pack it all into the blender, add your water, and blend. Start with a small amount of water and increase as you go.

Take a look inside.

Blend it well. Pour it.

I had my roommate Jesse and his girlfriend Alex try some. Only a little.

They liked it!

Cheers!

It was thick, sweet, and a pretty color green. The honey I used was a bit older, so I heated in the microwave to loosen it. We all agreed we could taste little crystallized chunks of honey. Not a bad thing though.  Newer honey or even agave syrup would work better i think.

Here's a list of other things to incorporate to make an amazing Green Smoothie:

Fruit
Apple
Pear
Kiwi
Mango
Plums
Pineapple
Any kind of berry (blue, black, straw, etc.)

Dairy
Milk (Cow's, soy, almond, hemp, etc.)
Yogurt

Greens
Spinach
Kale
Mustard greens
Collard greens
Cabbage
Swiss chard

Nuts/Nut butters
Peanut butter
Almond butter
Cashew butter
Chai seeds

Sweetener (optional)
Honey
Agave syrup

Random
Avocado (VERY CREAMY!)
Protein powder
Vanilla/Almond extract

Don't be nervous. Just try it.

Kale... The "Queen of Greens"

I RARELY crave potato chips or french fries... just because of the lack of flavor. They're salty and fattening, but I'd much rather something with a lot of different depths of flavor than just the plain oily-salt.  Today...I craved the salty crunch.  After reading many blogs, I learned there's a way around the calorie-dense crunch of fried potatoes.

There are KALE CHIPS!  This is such an easy prepare and satisfying snack that you will not believe it has all the benefiting nutrients that it does.

Here is what I do to create the Queen Greens into something delicious.

You might recognize this pretty green as the decoration alongside a salad bar.

Wash your kale REALLY well and dry it off. It has very porous leaves which will carry the chemicals used in the planting and growing process.  My suggestion is to buy organic if possible.

Cut off the thick stems.

Rip off the leaves in bite-size pieces. Throw out the thick stems that run through the leaves...these will be bitter and chewy.

You don't have to, but to make the chips a bit tastier you can drizzle with extra virgin olive oil.  Sprinkle with sea salt and put into a 400 Degree oven to bake for 10 minutes.

Pile them high and serve with ketchup!

Crunch!

Weekly throw-together

Just about every week I take an hour or so to put together this bowl of health, which I will use throughout the week.  Whether I put it cold on lettuce and add some dressing for a salad, heat it up alongside some chicken, or eat it cold right out of the bowl... I have found this as the easiest and fastest way to have nutritious and easily prepared lunches and dinners for a week!

Obviously I started my cooking hour with a piece of 90% cocoa dark chocolate. Yes, 90%.

And alongside my cooking station was my pal, Saveur, which I received in the mail today! Best Christmas present this year, thanks Sarah!

Next, the ingredients.

What I used this week:

-Bulgar Wheat
-Green peas
-Whole kernel corn
-Broccoli florets
-1/4 Red onion
-1 Vine tomato
-Fresh parsley
-1 clove garlic
-Olive oil
-Balsamic Vinegar
-Salt, pepper
-Lime juice

I make it very easy on myself and buy many varieties of frozen vegetables (especially when they're on sale) heat them in the microwave for a bit and add them to the salad.

Bulgar Wheat. You're probably wondering what it is. Well... it's the staple of tabouli.  Tabouli is a Mediterranean dish made with only a few ingredients. Very delicious.

The only specific guidelines I follow to cook the wheat are:
1. Pour about 1- 1/2 cups into a pot
2. Cover the wheat about an inch over with water
3. Put it on a medium flame on the stove with a cover
4. Bring to a boil
5. Watch it until the water is absorbed and bulgar is cooked and chewy

Dice the onion, parsley, and tomato.

Add the rest of the veg. Pretty Colors!

Chopped garlic, olive oil, and balsamic vinegar. Add what you want. I usually add more vinegar as the week goes on.

Add the cooked bulgar, lime juice, salt and pepper to taste...then gently toss!

This small hand-made bowl was a birthday gift from Scott! Made by Gleena in Pawtucket, Rhode Island.