Saturday, December 20, 2008
1/2 c cashew milk
2 spoons of coconut mud (see below- excuse the name but wasn't sure what to call it)
water (I am finding that I like my smoothies a little thinner)
2/3 c berries mix
I scooped all of the meat out of two young coconuts and blended it up with about 1 cup (maybe less) of coconut milk (canned) and it makes this yummy thick coconut stuff...thus coconut mud.
lots of spinach (any mixture of greens would have thrown some kale it if I had it)
1 ring of pineapple
1 cup water
1 cup coconut milk (canned)
1-2 T flax seed
Coconut oil (optional)
Add all ingredients and blend until smooth.
Berry Banana Cashew Green Smoothie
Spinach (as much as you want, but a couple really big handfuls is good)
1-2 leaves of kale,
heaping 2/3 cup of frozen berries (berry mix from Costco)
2/3 c plus a little more cashew milk (recipe below)
2 T flax seed
1-2 T Organic Extra Virgin Coconut Oil (before you hyperventilate...non- hydrogenated coconut oil is very very healthy! Don't take my word for it search it out for yourself. One of the books I read on this topic was "The Miracle of Coconut Oil" by Bruce Fife. If you want some quick and easy information go here http://www.greensmoothiegirl.com/coconut-oil-health-benefits.html)
This is the recipe I use. I LOVE Elana's Pantry! Check it out especially if you have a gluten issue and prefer to eat natural and low glycemic foods. I have tried several of her recipes and they have all been great. I will post more about that later.
There are also a lot of videos on UTube so just search green smoothies.
Anyway, I have come up with some yummy concoctions and some not so yummy ones, but I will only share the good ones! I prefer organic baby spinach (can buy at a great price at Costco or sams) and Kale. These two greens blend well and have a mild flavor so you can't taste them in a smoothie, so these are good ones to start with. Also, the better the blender you have the creamier and smoother it will be, but you can use a regular home blender and fancy equipment isn't required. I got the Blendtec blender from Costco. It is comparable to the Vitamix. These blenders are expensive but we use it so much for so many different things (making nut milks, oat flour and other flours, desserts, bread, dressings, etc) that it has been a good investment. However, if the only thing I made in it was Green Smoothies it would still be a worthwhile investment for me.
Cranberry Orange Green Smoothie
This is one of the first ones I made around Thanksgiving time hence the cranberries:)
1 stalk of Kale
2 Huge handfuls of spinach
1 handful of fresh cranberries
2 oranges (could try with 1 orange)
Stevie or Agave Nectar to taste (optional)
This is sweet and tangy!
This tasted so good to me!! I kept taking small helpings while it was cooking and I just kept wanting more. I love chili but I think I like this better than chili. I think they both have their places but this is a new favorite!
--1 onion ( I added one onion and cooked it with the ground turkey but is optional)
Monday, June 9, 2008
1 white or yellow box cake mix
2 large eggs
1/2 cup melted butter
1 cup chocolate chips (or other add-in)
Mix cake mix with melted butter and two eggs with a hand mixer. The batter will be very thick, dont worry, this is the way it is supposed to be. When batter is combines, mix in chocolate chips (or your other alternative).
Using a rubber spatula or scraper, spread batter into an ungreased 9x13 pan.
Bake at 350 degrees for 20-25 minutes. Enjoy!
Sunday, June 1, 2008
I got this recipe off of Foodnetwork.com. I don't get the Food Network but every once in a while I will look for recipes here. This is SOOOOO yummy if you like Greek Salad! Even Marc likes it. He actually requested it the other day which is a great testiment to the fact that this is a yummy salad even for those who don't love salad.
Greek Salad with Oregano Marinated Chicken
For the chicken:
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
*I cut the chicken into bite size pieces to marinate so I didn’t have to do it later before I put it on the salad
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
For the salad:
2 to 3 hearts romaine lettuce *I used a muslin mix and spinach
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese
To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. * I actually cut the chicken into bite size pieces and marinate it so that after it is cooked it is ready to go on the salad.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad. *It is important to mix this early so the flavors can really come out and combine.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving. *I just buy the organic salad mix and organic spinach and mix those together. You could also just use one of those.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips. * I am sure this tastes really good and I am going to try it this way but I have just poured my cut up pieces into a pan and cook until done.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.
Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Monday, April 28, 2008
boneless chicken breasts (or as many breasts you want as long as the vinaigrette covers the chicken)
bottle kraft light raspberry vinaigrette dressing or I made my own , recipe follows.
- Preheat oven at 350 degrees.
- Thaw and wash your chicken breast and place into a glass dish.
- Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
- Place in oven at 350 degrees for 40 minutes or until cooked through.
cup raspberry jam (I used Smucker's Low Sugar Jam)
cup red wine vinegar
cup olive oil
I cubed up the chicken and put it over a bed of greens and added red onion, a small Clementine orange (per person), sliced almonds, and topped to the Raspberry Vinaigrette. It would also be yummy with some Craisins and pecans instead of almonds...toasted would be good too.