Green smoothies are a somewhat new thing for me. I’ve mentioned before that BL gave me my BlendTec for our 1st anniversary together and I was less than pleased.
Meh. I wasn’t into smoothies then and I would have much preferred a piece of jewlery or a vacation at that point. Just another example of how well he knows me… my BlendTec and I have been inseparable ever since. I prefer my Green Smoothies over most breakfasts (except avocado toasts, of course) and I recommend them to my clients as well.
Don’t you love getting a serving of vegetables in before 7AM?
The beauty of these smoothies is that you can customize them to your taste and needs. Enjoying before a workout? Choose water or juice over milk/yogurt. Post-run smoothie? Add a scoop of protein power (Vega Vanilla is my favorite). If you’re just starting out with green smoothies, start light: lettuce & spinach have a lighter flavor than kale and broccoli. If you have extra herbs in the drawer- add in! Parsley and basil taste great in green smoothies, especially paired with berries.
For a thicker smoothie, I love a frozen banana. Just peel when ripe, break in 1/2 and add to a freezer-bag. My usual combo: spinach, frozen mixed berries, 1/2 banana, 1 scoop vega, unsweetened almond milk.
What’s your favorite combo?
Let’s have a drink, shall we?
I’m in full on vacation mode. We don’t leave for Europe for another 2 1/2 weeks (but who’s counting?) but I’ve already been practicing my phrases, eating dinner at 9, and enjoying lots of wine and gelato in between.
I mean, I need to prepare for the culture- right?
BL and I have split up the planning duties: he’s got transportation and activities, I have food and nightlife.
Clearly my sweetie understands me.
I have been pouring over trip advisor, Rick Steve podcasts, and countless books trying to figure out favorite local restaurants, picnic spots and cuisine of each region.
It’s been a tough few weeks.
(If you have any recommendations- let’s hear them!)
Since I will turn just about any event into a celebration, I’ve themed our weekend dinners- coinciding for each country we researched that day. Ah, life has been pretty fun lately.
Last weekend? Barcelona! Along with my Paella recipe (next week), I made this Sangria to sip on the porch Saturday night and then by the pool on Sunday.
If you’ve ever had Sangria, you understand the refreshing, addictive drink that it is. Red wine, fresh squeezed juice, lightly-sweetened, it’s easy to down a pitcher faster than you’d like.
This is my classic recipe, a simple version that I sometimes deviate from depending on the menu. It’s just as delicious with in-season berries, sliced plums, and peaches. I recommend allowing it to sit for at least 8 hours. If you don’t have that kind of time, be sure to serve it very-well chilled and muddle your fruit as you add it.
1 Bottle of red wine
2 medium oranges, cut into wedges
1 lemon, cut into wedges
2.5 tbsp. raw sugar
1 oz. brandy (or more if you like your Sangria a bit boozier)
2 Cups club soda, preferred but can use ginger ale or lemon-lime soda
Add 1 orange, 1/2 the lemon, sugar, and brandy to a pitcher. Lightly muddle until sugar is mostly dissolved and fruit is slightly broken down.
Add the red wine and remaining fruit. Chill for 6-8+ hours. To serve, add club soda and pour over ice. Garnish with fruit!
I am excited to announce that I have joined a new recipe group “The Recipe ReDux.” On the 21st of each month I will be creating a new recipe based on that months theme. The best part about these recipe challenges is that it introduces you, the reader, to more healthy cooking blogs!
This months theme was grilling. As a plant-based girl, my mind went to grilled summer vegetable salads, grilled cesear salad (got a spin on that coming soon) and grilled fruit salad. Ah, my favorite summer treat- grilled fruit. If you’ve ever had grilled fruit then you know the love affair I am speaking about. Smoky, warm, caramelized fruit , delicious with vanilla ice cream or on its own.
Grilled Summer Fruit Salad
2 peaches, pitted and halved
2 plums, pitted and halved
1/2 pineapple, cored and sliced into rings
1 banana, sliced in 1/2
1 mango, peeled and sliced
2 apricots, pitted and halved
3 tbsp. maple syrup
2 tbsp. balsamic vinegar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. vanilla extract
Heat grill or grill pan to medium-high heat. If using a grill, oil a paper towel and rub on the grill crate to keep the fruit from sticking. Alternatively, you can lightly brush oil onto the bottom side of the fruit to prevent sticking. If your pieces are very small, you can use a grill basket.
Place the fruit cut side down onto the grill and cook for 5-7 minutes. The peaches, plums, pineapple and bananas will take the longest to cook. The mango heats up pretty quickly because it is so thin so you will want to take it off before the other fruits.
While the fruit is on the grill, combine the ingredients for the sauce. Use good quality balsamic vinegar here if you have it, you could also use an infused variety.
While the fruit is still warm, dice into bite size pieces (you can also leave whole and cut while you are eating it) Drizzle the grilled fruit with the sauce and serve immediately.
Other options: serve with a dollop of whipped cream, in crepes, or over ice cream/sorbet.
Take a look at what other Recipe ReDuxer’s came up with!
Alysa Bajenaru – Inspired RD
Alyssa from InspiredRD made Grilled Romaine Salad
Ann Dunaway Teh – Eat to Nourish, Energize & Flourish!
Grilled Flank Steak with Grilled Corn and Peach Salsa
Cindy Brison - Nutrition Know How
Danielle Omar – Food Confidence
Grilled Sweet Peppers
Diane Welland – EatWellEatClean
Grilled Beet & Onion Salad with Goat Cheese
Dr Barb’s Grilled Corn and Tomato Salad - The Nutrition Budgeteer
EA Stewart – The Spicy RD
Grilled Polenta Veggie Stacks with Balsamic Cherry Tomatoes
Emma Stirling – The Scoop on Nutrition
Char Siu BBQ Pork
Gretchen – Kumquat
Grilled Tandoori Chicken Skewers
Jackie Mills- Delicious Diabetes Cooking
Grilled Proscuitto Shrimp with Asian Dipping Sauce
Jessica Fishman Levinson – Nutritioulicious
Grilled Salmon Burgers with Cherry Chutney
Kat Lynch – Eating The Week
Portobello mushrooms stuffed with spiced couscous
Katie Caputo- East Meats West
Succulent Sirloin Kabobs
Kristen – Swanky Dietitian
Portabella Mushroom Burgers with Grilled Corn
Lisa – Healthful Sense
Grilled Veggie Bean Burgers
Liz Weiss and Janice Newell Bissex – Meal Makeover Moms’ Kitchen
Mushroom Burgers with the Works, Mushroom Cannellini Spread
Italian Grilled Turkey Burgers
Nicole Ferring Holovach – Whole Health RD
Rebecca Scritchfield – MeFirst
Grilled Plantains: A Sweet Summer Side Dish
Regan – The Professional Palate
Grilled Eggplant & Two-Tomato Whole-Wheat Piadina
Serena – Teaspoon of Spice
Grilled Watermelon Salad
How many of you have a Sunday night ritual? I enjoy my Sundays, those are the days I I take a break from teaching and work and try to make a nice dinner for family and friends. What I really look forward to are Sunday night desserts. I made this a few weeks ago and it tasted fresh, juicy and crisp; perfect for a hot August night in California. This topping would go great with any fruit and I really like that it’s not too sweet, as you can taste the berries over the topping. Enjoy!
Blueberry & Strawberry Cobbler
3 cups fresh fruit
3 tbsp. white wheat flour
4 tbsp. non-dairy, non-hydrogenated butter
1/4 cup quick oats (not steel cut)
1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1 tsp. arrowroot powder or cornstarch
1 tsp. vanilla extract
3 tbsp. brown sugar
1/4 tsp. salt
Preheat oven to 350 degrees. Toss berries with arrowroot and place into oven safe dish. Lightly dot with 1 tbsp. butter. Combine the oats, nuts, sugar, vanilla, flour, salt, and remaining butter (melted). Scatter topping over fruit and bake for 15-20 minutes until crisp and golden brown. A la’ mode topping? Even better!