My neighbor Jess was telling me about a smoothie that she made everyday for a year. I figured if she did that, it had to be good. But once she starting telling me the ingredients, I wasn’t so sure about the peanut butter. Peanut butter in a drink? But trust me. It’s delicious. I’ve now been making this smoothie for a regular afternoon snack and my boys can’t get enough of it. Enjoy!
Recipe from my neighbor Jess
1 cup milk, almond milk, or coconut milk (I use unsweetened almond milk)
1/4 cup plain low-fat yogurt
1 tablespoon of peanut butter or almond butter
3 handfuls of fresh spinach (pre-washed)
1 banana, sliced
1 1/2 handfuls of ice
Combine all ingredients into a blender and puree, adding ice at the very end.
If you’re in the mood for comfort food, this is the dinner for you! Serve with a toasted baguette on the side. Note: I used a bit less garlic and I prefer to use fresh cooked white beans (any kind) over canned.
Recipe from Bon Appétit.
Chorizo and White Bean Stew
Total time: 45 minutes
Yield: makes 4 servings
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 pound fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 2 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 ounces baby spinach (about 10 cups)
- Smoked paprika (optional)
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.
I love the Orzo and Spinach Salad that Whole Foods makes and thought about replicating it at home. A quick search on the internet brought me to one that sounded promising, and I made a few modifications. This salad can be served cold or at room temperature and would be great to bring to your next BBQ.
Recipe adapted from Food.com
- 1 (16 ounce) package uncooked orzo pasta (can be whole wheat)
- 1 (10 ounce) package baby spinach leaves, finely chopped
- 1/2 lb crumbled feta cheese (2 cups)
- 1/2 small red onion, very finely chopped
- 3/4 cup pine nuts, toasted
- 1/2 cup kalamata olives, chopped
- 1/2 teaspoon dried basil (or 4 fresh basil leaves, chopped)
- 1/4 teaspoon fresh ground pepper
- 1 pinch salt
- 1/3 cup olive oil
- 1/3 cup white balsamic vinegar
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Transfer to a large bowl and stir in spinach, feta, onion, pine nuts,olives, basil, salt and pepper. Toss with olive oil and white balsamic vinegar. Refrigerate and serve cold or at room temperature.
I don’t own a Vitamix. I’ve never done a cleanse or a detox. But I do love a good, healthy smoothie every now and then. This is a great way to start your morning or makes a great snack. My kids love this too (although I could put just about anything into a blender and they’d be hard-pressed to not like it!) I try not to have juice around the house (we have diabetes in the family and juice is filled with sugar) but this smoothie is plenty sweet without it. This has become my “go to” green smoothie because it actually tastes good and it’s good for you. It’s from Brit Morin, who is a young Martha Stewart type. Her website Brit + Co is fun to check out for DIY and craft ideas. Enjoy!
Recipe from Brit + Co.
– 2 cups spinach
– 1/2 cup almond milk (original recipe uses sweetened, but I buy unsweetened)
– 1/2 cup frozen mango
– 1/2 of a small banana (2 ounces if you have a scale)
Place your spinach in the blender. Add the almond milk and frappe until smooth. This step is key for a smooth texture. Add the frozen mango chunks and banana. Blend again until smooth. Your smoothie will be thick, but not so thick that you can’t drink it from the glass without the help of a spoon.
Total Calories – 145 calories.