Banana Nut Spinach Breakfast Smoothie

Yesterday’s smoothie was so disgusting that I refuse to share it with you. In a disappointed and gagging manner, I drank nearly the whole thing.

Blegch!

I made up for the nastiness today with my…

Banana Nut Spinach Breakfast Smoothie

Banana Nut Spinach Breakfast Smoothie

Ingredients

  • 1 handful organic spinach
  • 1 medium organic banana
  • 6 strawberries (fresh or frozen)
  • 3 organic broccoli florets, stems removed
  • 1 spoonful-ish almond butter
  • 1 smaller spoonful-ish ground flax seed
  • 1 cup Greek yogurt
  • 1 cup almond milk

Directions
Blend and enjoy!

The taste of this smoothie surprised me! I almost expected it to taste a little green-y because of the spinach and broccoli, but my pallet only picks up the banana and the almond butter. Super delicious plus super nutritious!

I changed the look of my blog! What do you think? It was the same for so long, I thought it was about time for a change.

Pomaveggie Spinach Breakfast Smoothie

Naming my spinach breakfast smoothie this morning was difficult.

When you make a smoothie with several berries, you have a “berry” smoothie. When you make a smoothie with oranges and grapefruit, you have a “citrus” smoothie. When you make a smoothie with peanut butter… well… you get the idea.

What do you have when you make a smoothie with apples and pears?

fleshy smoothie?

Gross, no.

So I looked it up. Apples and pears are part of the pome family of fruits. Hence!

Apple-Pear-Spinach Breakfast Smoothie

Pomaveggie Spinach Breakfast Smoothie (a.k.a. Swamp Thing)

Ingredients

  • 1 handful organic spinach, chopped
  • 1 organic apple, peeled
  • 1 organic pear, peeled
  • 3 organic broccoli florets, stems removed
  • 1 cup organic orange-carrot juice
  • 1 spoonful-ish ground flax seed

Directions
Blend and enjoy what I describe as nearly-the-same taste and texture of applesauce!

I searched the grocery store for carrot juice. I don’t have a juicer, and carrots don’t really… blend. Couldn’t find simple carrot juice without fruit in it so orange-carrot juice it is.

I can only do so much.

Organic Orange-Carrot Juice

However, the next time I have to peel apples and pears, I’m doing this.

Strawberry-Broccoli Spinach Breakfast Smoothie

I eat a cup of Greek yogurt with granola nearly every morning.

Eating the same breakfast gets boring so some mornings I cave to cravings for something different and get… Pop-Tarts… out of the vending machine.

Bad, Shae. Pop-Tarts are bad… except, maybe, these hand pies. They look both delicious and adorable.

One of my coworkers comes to work every morning with a smoothie, filled with fruits and greens, for breakfast, which has inspired me to update my breakfast routine.

So I tried to mimic my healthy coworker and bring a smoothie to work for breakfast but kept running out of time in the morning. A cup of yogurt and granola are so easy to grab when you’re in a rush.

So I took some inspiration from the Lean Green Bean and did a Sunday Smoothie Prep!

Sunday Smoothie Preparation for the Week

Sunday Smoothie Preparation for the Week

I pre-prepared my weekly smoothies on Sunday for quick and easy morning preparations!

I chopped up spinach, broccoli, apples and pears, mixed them with frozen fruits, almond butter, ground flax seed and a variety of Greek yogurts.

Yes. Broccoli. I knew you were thinking it.

Broccoli is my favorite green food. I ate nearly half a pound (I’m not joking) of raw broccoli on Thursday.

Over the next five days, I will share my spinach smoothie recipes!

Strawberry-Broccoli Spinach Smoothie

STRAWBERRY-BROCCOLI SPINACH SMOOTHIE

Ingredients

  • 1 handful organic spinach, chopped
  • 3 organic broccoli florets, stems removed
  • 6 strawberries (fresh or frozen)
  • 1 spoonful organic almond butter
  • 1 smaller spoonful of ground flax seed
  • 1 cup-ish organic almond milk
  • 3 oz. vanilla Greek yogurt

Directions
Blend until smooth… smooth-ish. I have spinach and broccoli chunks in mine… (I need a Vitamix!)

Now, even though broccoli is loaded full of nutrients in seriously high doses even in relatively small servings, I know there are people (like my husband) who hate broccoli.

Sub another handful of spinach, some baby spinach, kale or carrot juice and reap the vitamins and minerals you need without the broccoli you hate.

(But you should seriously try the broccoli. You can barely taste it.)

Time for Spring Greens

I haven’t been much of a cook lately, but on Friday, after work, I got a wild hair and decided to prepare all of the greens in my crisper.

Mostly because I knew they’d rot if I didn’t get them cooked and eaten soon.

What came out of my kitchen Friday night was nothing short of healthful and delicious. I didn’t use a recipe either! (I just started cooking so the ingredients are made up of my favorite flavors. Switch them up as you please.)

Spring Greens just in time for spring!

Roasted asparagus and steamed spinach

Cabbage Soup

Roasted Asparagus, Sauteed Spinach and Chicken Tenders with Green Cabbage Soup
Ingredients

  • 1 lb. chicken tenders
  • 1 bunch of asparagus, stemmed
  • 1 handful of fresh spinach, roughly chopped
  • 1 half of a head of cabbage, roughly chopped
  • 1 onion, chopped
  • 1 Tbs. scallions, chopped
  • 1 32-oz. carton beef broth (or chicken or vegetable… I had beef broth in stock)
  • 2 tsp. fish sauce, separated
  • 1 Tbs. soy sauce
  • 2 tsp. sesame oil, separated
  • 2 Tbs. olive oil, separated
  • 2 Tbs. minced garlic, separated
  • 2 shallots, chopped, separated
  • 2 tsp. white wine vinegar, separated
  • pinches and dashes of ground allspice, cayenne pepper, salt, pepper, ground mustard, celery salt and powdered garlic

Directions

Soup’s On!
Heat half the sesame oil in a stock pot over medium-ish heat. (Gas stove. I cannot measure how hot it is. The flame was about an inch high.)

Add the onions, half the garlic and cabbage, and allow to wilt slightly. Add pinches and dashes of ground allspice, cayenne pepper, salt, pepper, ground mustard, celery salt and powdered garlic. (You can never have too much garlic.) Add half the fish sauce, half the white wine vinegar and the soy sauce.

Once the vegetables have a shiny sheen and wilty texture, add the beef broth. Bring to a boil, and then reduce heat to low for a final 10-minute or so simmer. (BTW even after all of the simmering, the cabbage will still have a bit of crunch to it. We have not killed all the texture.)

Roasted Asparagus
Preheat the oven to 400 degrees F.

Line a baking sheet with foil, spray lightly with cooking spray and spread the asparagus spears across the sheet. Add one chopped shallot, and then dust with salt, pepper and garlic powder. Toss about to get full coverage.

Roast for 15-20 minutes. (I did not have a good look at the time on these. Check them occasionally to make sure they haven’t burned. They should come out with a rich green color instead of that brown-green they are when they go in.)

Sauteed Spinach and Chicken Tenders
Heat another tablespoon of olive oil in a saute pan. Season the chicken tenders with salt, pepper and garlic. Saute until cooked through. Add the other shallot and the other half of the garlic. Drizzle with the other half of fish sauce. Remove chicken and set aside.

Toss the handful of spinach in the chicken tender pan. Salt, and then drizzle with the other half of sesame oil. The spinach will not take long to wilt.

What are you left with?

Cabbage soup

Spring greens dinnerHeaven.

Blue Cheese and Spinach Meatloaf Muffins and Honey Glazed Carrots

I am not the meatloaf-maker in the household. However, I am the one who uses the muffin pan the most so this recipe was made for me.

Mini Muffins

Blue Cheese, Spinach Meat Loaf Muffins
Ingredients
(adapted from All Recipes)

  • 1 1/2 lbs. lean ground beef
  • 3/4 cup crumbled blue cheese
  • 1/2 cup diced onion
  • 1/2 cup Italian bread crumbs
  • 1/2 cup chopped fresh spinach
  • 2 eggs
  • 2 Tbs. Worcestershire sauce

Directions
Preheat an oven to 375 degrees F. Grease a large muffin pan with cooking spray.

Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce (and a bunch of Italian seasoning) in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan. Bake in the preheated oven until no longer pink in the center, about 30 minutes.

For the carrots, I mixed them with olive oil, honey, salt and pepper and roasted them with the meatloaf muffins.

Build a better salad

Last week, I learned how to build a better sandwich, but a sandwich does not lunch make.

No, no.

Today, we are going to learn how to build a better salad!

A salad begins with the base. The best base for a great and great-for-you salad include greens, such as spinach, arugula and red leaf lettuce.

Yes. Some salads do not have greens. Chicken salad, egg salad, tuna salad… But are those really salads?

No.

Atop the base are fruits and veggies! In my opinion, a salad has to crunch. If the veggies don’t have a bit of crunch (cucumbers) or pop (cherry tomatoes), then the salad is a waste.

I’ll totally still eat it.

Fruits and veggies should also add color to your salad. More color means more vitamins, minerals and antioxidants.

A good meal always has a protein for energy throughout the day. Add fish, chicken or lean red meat. Meat-free options include beans, nuts and tofu. (Ew. Tofu. Gross.)

Finally, a salad needs a dressing. My favorite salad dressings are oil and vinegar. I put oil and vinegar on sandwiches, too. Oil might be a little fatty, but it’s good fat, and I LOVE it.

I found a salad-builder, and decided that this is my perfect salad recipe.

Salad by skinnyshae
Ingredients

  • 2 cups arugula
  • 1/2 cup cucumber
  • 1/2 tomato
  • 1/4 cup peppers
  • 1/4 cup carrots
  • 1/2 cup broccoli
  • 1/4 cup onion
  • 1/4 cup avocado
  • 2 tbsp. olive oil
  • 2 tbsp. vinegar

Directions
Um. It’s a salad…

I opted out of adding protein, cheese and extras. (I would usually add extras, but the choices did not fit my salad.)

Added up I hit 384.5 calories, 33.3 (some sort of measurement… I imagine grams) fat, 19 carbs, 5.1 dietary fiber and 4.9 protein.

Or, if you want to get more creative, try Eating Well’s Warm Quinoa Salad.

runs on greens and the same poor capitalization

I told you about the spinach-eating, distance-running Michelle Marie a couple weeks ago.

Recently, she changed her blog name and layout to focus more on running and less on eating, and I would be remiss if I did not inform you.

eats clean greens is now runs on greens

No worries, though! Her poor use of capital letters and that sailor’s mouth haven’t changed. Still one of my recommended daily reads.

Her reasoning was pretty amazing.

“i changed the name mostly because this is primarily supposed to be a running log. i want the focus to be on my (subpar, mediocre) running instead of my (subpar, mediocre) cooking/burning/microwaving. but otherwise, same blog, same shit. woop de doo.”

 

Oh, how fantastic!