Tag Archives: vegan

Classic Green Smoothie

Allergen Information: Contains Tree Nuts (can substitute)

Special Equipment: High powered blender

Ok…What’s wrong with the color green?

It’s the color of healthy, beautiful grass and trees.

We go crazy over it in March, and even think little Leprechauns are cute when any other time of the year, we might actually admit they are creepy!

We don’t hesitate to reach for a green apple.

We admire the Green Jacket, especially THIS week in Augusta, GA!

Shoot, money is GREEN!

So I ask again, what’s wrong with the color green?  Or more specifically, what’s wrong with the color of green when it comes to food?

It’s apparently some mind game we’re all a part of—that green = yuck.

THAT was the old me.

The new me?

I’m the person who posts recipes like this.

See, I did it.  And I used to think Laffy Taffy and Spaghettios from a can was a “good lunch.” (I know, I was warped!)

But seriously, look at that beautiful color!  If it were an apple, you’d pick it.  If it were a shirt, you’d buy it.

At the beginning of my food journey, I’ll admit this looked a little weird.  Drinking spinach?

BUT I quickly learned that I couldn’t taste it.  I mean AT ALL!

This one tastes more like Vanilla Ice Cream to me than spinach.

So the point is….just give it a try 😉

If you are struggling with the green color (or your kids are), try one of these tips:

  • Don’t let you children see you making the smoothie.  If they see the green, they will automatically be turned off.  Then pour it directly into a cup that has an opaque straw, or one you can’t see through.  If they taste it and like it, no reason to tell them it’s green just yet.  Later, that will be a great parent-child talk 🙂
  • If YOU are struggling with the color, I recommend using a straw as well. Psychologically, it works.  I like stainless steel straws myself 🙂
  • Try throwing in some berries.  Dark berries like blueberries and blackberries turn it more of a purple color than green.  It might alter the taste just a little, but it’ll still be AWESOME!

I use homemade, unsweetened almond milk for this smoothie because it’s my favorite!  But if you are using sweetened almond milk, I’d omit the liquid sweetener in the recipe altogether.

Classic Green Smoothie
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 frozen banana
  • 1 large handful of spinach
  • 1 T liquid sweetener: raw honey or maple syrup
  • ¾ cup unsweetened almond milk
  • ½ cup of ice
Instructions
  1. Put all ingredients in blender (except ice) and blend until smooth.
  2. Add ice and blend again until smooth consistency.
  3. Enjoy!

 


What I Ate Wednesday 4-2-14

Well, I’ve joined the club.

I drive a van. I’ve got a kid in baseball. I’m busy.  I’m running around like crazy. I’m a “soccer mom” y’all!

McCall & Me

Of course that brings challenges to our lifestyle….normally I begin our 4-5 dinner meal plans around 3 pm each day…..Well now, I’m rushing around trying to get everything together to be at the ball field by 5:00 or so, and home after 7:30, with no dinners cooked.

It’s definitely been trying, but I’m slowly adjusting. I realized I couldn’t do it all without going crazy, so the nights where my husband is working, I’m paying our amazing babysitter to work on dinners while I’m gone.  Then all I have to do when I get home is help them eat, bathe them, and get them tucked up….Then figure out what I’m eating!!! Craziness 🙂

In case you are new and wondering why we have that many meal plans or why it’s necessary for me to have help, please read our About Us page.

These days, my goal is to stick to my personal eating plan as best as possible. You can check out our Food Philosophy if you are wondering what that is.

It’s been harder to get as many greens & veggies in while on the go, so I’m trying to drink about 2 shakes each day (usually one for breakfast and one for an afternoon snack) to get more in!

This particular day, though, I ran out of greens and frozen fruit, so all I got was one….No worries, though…It’s all about balance 🙂

For breakfast, I made something out of what was left….and that made a TASTY smoothie!  This is frozen mango, frozen strawberries, spinach, water, and apple juice.

Mango Strawberry Smoothie

See, it’s not even green 😉

I had about 2 hours worth of errands to run, so I ate my favorite Cashew Cookie Larabar mid-morning.  These are one of the only “granola bar” type processed foods I eat because they are non-GMO and have a very small ingredient list….This one has TWO ingredients:  Cashews & dates.

Larabar

If you are looking to make some at home, try our recipe!

For lunch, I had this Dill & Chickpea Salad with Rice Crackers.  I wasn’t extremely hungry, so this was all I needed (Now, I stop eating when I’m full), and it satisfied the sweet & salty for me!

Chickpea salad

I used this recipe from Oh She Glows, but tweaked it some.  I omitted the celery because I LOATHE celery (for now).  I also added Dijon mustard & Vegenaise so it had a “sauce.”  I used 1/2 teaspoon of dried dill and chopped pecans on top!  It keeps very well in the fridge, and is even better the second day!

If this salad isn’t your thing, try our Quinoa Cranberry Salad!

I haven’t had time to make many desserts lately (such a crime!!), but I know myself & know I MUST have chocolate.  So–while I’m busy, I’m snacking on various products that I approve of, but this one was for today!  If you haven’t tried these, DO IT!

Peanut Butter Cups

I only ate one (I know–it’s a miracle) and saved the other one for my sweet hubby 😉

For dinner, I was on a mission to create an awesome Chili “Cheese Fries” recipe for our dairy free/vegan friends.  I used various recipes and combined them to make this!

Chili Cheese Fries

Yes it was as awesome as it looks!  It’s potato wedges topped with chili and dairy free sour cream & semi-spicy nacho cheese!

This recipe will be coming soon.  This was our “meal” but it would make an incredible appetizer for a group or a gameday/potluck selection!

Since I shared my last peanut butter cup with my BFF, I topped the night off with a handful of Enjoy Life chocolate chips.

I really prefer to eat more veggies in the day, BUT it’s difficult these days to get it ALL done.  I do what I can 🙂

How do you manage busy days AND healthy eating?


Creamed Spinach–Gluten & Dairy Free

Allergen Information: Contains tree nuts.

Special Equipment: High Powered Blender

Final

If you know me, you know I’m a huge fan of spinach.

When it’s raw, it’s sneaky–it doesn’t really have a taste and that makes it easy to mix into smoothies for an extra dose of vitamins in the morning. Try our Classic Strawberry Banana Smoothie to see what I mean!

Plus, we all need more greens. It’s just a fact.  Getting 6-8 servings each day really is hard.  It’s one reason why I have multiple vegetables at each of my meals.

This hot spinach side is perfect for a pot-luck, holiday, or as a substantial side to a dinner!

The creaminess in this dish comes from cashews and nutritional yeast (a standard vegan cheesy flavor).  If you aren’t concerned about dairy, don’t worry, this is still amazing, and a great way to get some wonderful nutrients in your body.

If you are gluten free and/or dairy free, I know you’re jumping for joy!  Well, if you like spinach, too 😉

Collage

A couple notes about the food:

~Please buy ORGANIC frozen spinach, as it’s on the dirty dozen list!

~Raw cashews are just cashews that have not been roasted.  You can find them in the bulk bins at Earthfare/Wholefoods.

~We have only found the rice crumbs at our local health food store, New Life Natural Foods, but they are also available on Amazon.  Feel free to leave this step out completely if you can’t find them.  The dish just won’t have a crunchy top. Or if you aren’t gluten-free, you could also use whole-grain bread crumbs as well.

~You can find Nutritional Yeast in the bulk bins at Earthfare/Wholefoods, as well as in a plastic jar at Kroger in the Organic Section.

Creamed Spinach--Gluten & Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 10 ounce packages frozen spinach, thawed
  • 1 cup raw cashews, soaked overnight or at least 4 hours, drained & rinsed
  • ¼-1/2 ripe avocado
  • ¼ cup water
  • ¼ cup vegan mayo
  • 3 T Nutritional Yeast
  • 1 T lemon juice
  • 1 t garlic powder
  • 1 t onion powder
  • ¼ t red pepper flakes
  • ¾ t sea salt
  • ¼ t ground pepper
  • 2 t coconut oil
  • 4 T rice crumbs
Instructions
  1. Preheat oven to 350 degrees.
  2. Fill a medium saucepan with water, and bring to a boil.
  3. Meanwhile put cashews, avocado, water, Vegenaise, nutritional yeast, lemon juice, garlic powder, onion powder, red pepper flakes, salt, and pepper in a high powered blender and blend until smooth, stopping several times to stir and push the sides down. (Alternatively, you could use a food processor, but the mixture might be a little grainy). Set aside.
  4. Pour the two bags of spinach in boiling water and boil for 1 minute.
  5. Remove from heat and drain.
  6. Using a large spoon, squeeze as much water from the spinach as possible.
  7. Put cashew mixture and spinach in a large bowl and stir until well combined.
  8. Pour into a pan and bake for 20 minutes.
  9. Meanwhile, in a small saucepan, melt coconut oil over medium heat.
  10. Add rice crumbs and stir, cooking for 4-5 minutes.
  11. After the spinach has cooked for 20 minutes, take out and turn your oven to broil.
  12. Sprinkle with rice crumbs and broil for 5 minutes, or until the top is golden brown.