Bob's Red Mill Protein Powder in a Smoothie

I was so excited when I found out that Bob's Red Mill had a protein powder. I went to the store yesterday and found it in the bulk section. I was so happy to give it a try. I had it in my morning smoothie it was wonderful. I am excited to do some more recipes with it. The fun begins.

Ingredients

1 C cashew milk or other milk
1 frozen banana
1/2 apple
1 C fresh spinach
1 T chia
3 T Bob's protein powder

Directions  Serves 1

1. Pour all the ingredients into the blender starting with the liquid. Blend until smooth.
Enjoy!

Strawberry Spinach Salad With Vinaigrette

This salad reminds me of Spring! I love Spring. My husband made this salad yesterday. I love when he helps in the kitchen. He adds a nice extra touch to the things he makes. It is a busy time around here getting ready for our daughters wedding next week. Happy Time!

The salad was:

5-6 C spinach

1/2 C sliced almonds

1 C sliced strawberries

1/2 C sunflower seeds
sometimes I also add a thinly sliced red onion

Optional items

1/3 C bacon bits

1/2 C shredded Parmesan

Layer the ingredients so you get all the ingredients in each serving. 

I put the dressing on right before serving.  It will get soggy if you do it too far ahead. Add a little bit of dressing at a time to get just the right mix. 

dressing:

2/3 cup olive oil

1/4 honey or sugar 

2 TBSP. diced purple onion

1/2tsp. salt

3TBSP. apple cider vinegar
1/4 C chia *optional

Blend in blender or food processor until smooth. 

*If you use bacon. An easy way to do the almonds is to take the bacon bits and the almonds and saute' them together.  This gives the almonds some of the bacon flavor and roasts them a bit.  

Tossed Green Salad with Sweet Onion Vinaigrette

My friend Debbie made this a week ago and I loved it. I am always looking for more ways to eat vegetables. This is a great way to eat them and enjoy it. I have made the salad 3 times since she gave me the recipe. It is so good. Yum! 

The salad was:

5-6 C mixed greens - spinach and romaine (or red lettuce instead of romaine)

1/2 C sliced almonds

1/2 C craisins or dried cherries etc..

1/2 C sunflower seeds
sometimes I also add a thinly sliced red onion

Optional items

1/3 C bacon bits

1/2 C shredded parmesan

Layer the ingredients so you get all the ingredients in each serving. 

I put the dressing on right before serving.  It will get soggy if you do it too far ahead. Add a little bit of dressing at a time to get just the right mix. 

dressing:

2/3 cup olive oil

1/4 honey or sugar 

2 TBSP. diced purple onion

1/2tsp. salt

3TBSP. apple cider vinegar
1/4 C chia *optional

Blend together with a wire whisk. 

*If you use bacon. An easy way to do the almonds is to take the bacon bits and the almonds and saute' them together.  This gives the almonds some of the bacon flavor and roasts them a bit.  

Start your Day Healthy Smoothie

This smoothie is loaded with fruit and spinach. It is a great way to start on your day healthy. I love having smoothies for breakfast.

Ingredients

1 C cashew milk or milk of your choosing
1/2 C cold water
1 to 1/2 C fresh spinach
1/2 C frozen mangoes
1 C mixed berries
1 frozen banana
1 orange peeled
2 T chia
1/2 scoop protein powder optional

Directions  serves 2

1. Pour all the ingredients in the blender starting with the milk and going in order.
2. Blend and pulse until smooth. Serve and enjoy. Enjoy a great start to your day.

Tossed Salad with Light Vinaigrette

We have enjoyed this delicious salad the last two Sundays. The thing I love about it is you get to enjoy the wonderful flavor of the vegetables and it tastes great. It is also wonderful because it is a healthy dressing too. Great way to eat a lot of vegetables

Ingredients

2 C spinach

2 C Romain or your favorite greens

1/2 red pepper sliced thin seeds removed
1/4 purple onion chopped up
1/2 cucumber chopped up
1/2 C cut up celery
3-4 small peppers chopped up
1/2 zucchini chopped up
other options chopped up purple cabbage

Dressing

1/2 C olive oil
1/4 C vinegar
1 T honey
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves


Directions

1. In a blender blend all of the ingredients for the dressing until all smooth.

2. Put all the ingredients for the salad in the bowl starting with the greens on the bottom.

3. Then drizzle the dressing over the top of the salad and serve.

Scrambled Eggs with Vegetables

It is my sweet husbands birthday today. We met 37 years on his birthday. When we were in high school. I am so glad I found him and feel like he is half of me. I can guess what he is going to say before he even says it. He is a great father and sweet grandpa. I am so glad I found him. I decided it would be fun to make him breakfast. He loved it.

 I was reading a great suggestion of adding vegetables to your diet first thing in the morning to get more vegetables into your daily diet. So that is what I did today. I added to eggs. It was wonderful. I have found that if you prepare vegetables the right way they are very enjoyable to eat. The average American falls short of the amount of vegetables they are suppose to eat in a day. We should be eating 5-10 servings a day. This recipe could make a great dinner as well.

Ingredients

3 T olive oil
1/4 thinly sliced onion
1/4 chopped red pepper (You could use other colors too)
1 clove minced garlic
handful of spinach
4 eggs beaten
salt and pepper to taste
1/4 tsp crushed red pepper *optional
grated cheese *optional

Directions

1. Spray pan with non stick cooking spraying. Then pour in oil and heat pan to medium heat.
2. Put in to frying pan onions, peppers, and garlic and cook until softened.
3. Stir in the spinach and cook a couple minutes.
4. Stir in the eggs, salt, pepper and crushed red pepper. Cook until the eggs are all cooked.
5. Put on grated cheese if desired. Serve warm.

Mango Chia Dressing on Tossed Salad

It is so fast and easy to make your own salad dressings at home with a blender. They are so much healthier for you too. I love the natural sweetness of mangoes so they are a perfect choice for a salad dressing. Chia added to the dressing boosts up the protein and also works as a nice thickener. This is a great way to enjoy a healthy salad.

Ingredients

Dressing

1 C mangoes frozen
1/2 C water
1 tsp apple cider vinegar
1 T olive oil
1/4 tsp salt
1/8 tsp cayenne pepper
1 T honey
2 T chia

1. Pour all the ingredients into the blender and blend until smooth. Place in fridge while you make the salad.

Salad

4 C spinach
1 C chopped broccoli
1/2 C dried cherries
1/2 C dried apricots
4 green onions chopped
4 stalks of celery chopped
1/2 C diced carrots
feta cheese * optional
sunflower or pumpkin seeds or both

1. Toss all the ingredients together in a bowl, and serve with the dressing.

Butternut Squash Lasagna

I (Britney) came over to Mom's house today and saw this beautiful plate of what looked like shredded cheese. Upon placing a bit in my mouth, I was disappointed to discover that it was squash. I'm not a huge fan of squash, and definitely not raw, so I wasn't looking forward to what she was making.

I was wrong.

This Butternut Squash Lasagna was amazing. Leave it to Mom to make vegetables taste awesome. I should have known! (My other favorite butternut squash recipe is one of hers. And I eat it like candy.) This recipe is also a submission to the National Pasta Association challenge to find new ways to eat whole grain noodles. The whole wheat pasta was filling, so I ate less than I would have with white flour noodles, even though it was delicious.

The beautiful combination of being meat-free and extra filling means that this meal is more budget-friendly than most lasagnas. You won't be disappointed!

Ingredients
1 (8oz) package of whole wheat lasagna noodles
1 (32 oz) package of low fat cottage cheese
1 egg
1 tablespoon of dried basil
2 teaspoons of garlic powder
1 teaspoon of salt
2 teaspoons of dried rosemary
1 1/2 cups frozen spinach
5 cups shredded butternut squash
2 cups grated mozzarella cheese
Garnish with basil and rosemary

Directions
1. Preheat oven to 350 degrees. Grease 8x8 pan. Line pasta noodles on the bottom of the pan.
2.  Mix together in a small bowl cottage cheese, egg, basil, garlic, salt, rosemary, and spinach.
3. Spread half of the cottage cheese on to the noodles.
4. Spread have the squash on top of cottage cheese mixture.
5. Put on another layer of noodles the opposite direction.
6. Spread remaining squash on top of the noodles.
7. Then spread on remaining cottage cheese on top.
8. Sprinkle the cheese on top and spread it evenly.
9. Sprinkle on some basil and rosemary if desired.
10. Cover with foil and bake for 40 minutes. Take out of the oven and take foil. Place back in oven. Bake until cheese melts and it is fork tender when you put a fork in the center.
11. Take out of the oven and let cool for 20 minutes. Cut and serve.

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

An InLinkz Link-up

Spinach Artichoke Sauce with Quinoa (vegan)

I have been planning making this recipe all week. This is by far my favorite recipe for the week. I love that leaving out the normal fat in this recipe had no effect on the flavor. It was soo good I was scrapping to get every morsel of it from my dish. This would be wonderful with crackers, chicken, french bread etc.... This a winner. 

Sauce: 
2 C unsalted cashew pieces
2 C water


*Prep 8 hours ahead or over night would be even better. Put 2 C of cashews pieces unsalted in 2 C of water. The longer you soak the better. It will make it creamier. 


4 T coconut oil
1 onion chopped up in pieces
1 14oz, artichoke hearts chopped up and drained and rinsed
2 garlic cloves minced
3 C cashew cream 
1 tsp lemon zest
1-2 tsp lemon juice
2 to 3 tsp salt
1/4 tsp fresh ground pepper
1 C frozen spinach
5-6 fresh basil leaves chopped up
3 C cooked quinoa

Directions:  serves 6

1. (Cashew Cream) The process for making the cashew cream. You soak as long as you can or overnight. In 2 C water in covered in the fridge. After soaking is complete drain out the water and then add 1 C water while you blend in a blender till creamy. Set aside.

2. In a frying pan on the stove heat to medium-low heat and put in butter or oil. Pour in the onions and heat for 3-5 min till soft. Put in minced garlic and stir and cook for another minute or two.

3. Turn up the heat to medium to medium high heat and add the chopped up artichoke hearts and stir until lightly browned. Turn down the heat to low. Pour in the cashew cream. Continue to stir.

4.Then add zest, juice, salt, pepper, basil, and spinach .

5. Serve on top of cooked quinoa. Other great things to do with sauce use as a dip with crackers, or bread. Great with chicken too. 

Summer Fruit Frappe (no added sugar)

Today I got to talk to my son Derek on the phone (What a gift to have telephones and hear from family and friends we love) when he was on his way to Michigan to serve a mission for The Church of Jesus Christ of Latter Day Saints. I admire him, and the things he is learning, and the way he is serving with his whole heart. It hit me again today. I have been blessed to have some wonderful children in my life. My husband and I have learned so much from them. We continue to learn and grow from them. Our role has changed we are no longer their caregivers. We are just here to support and love them as they go on to accomplishing great things in their lives. The Bonus is we get to have in-laws and grandchildren added to our family too. Our 4th grandchild is  coming in December. Life is full of many blessings.   

I love Summer time. Everything about enjoying the water, weather, summer nights, summer fruit, and playing with family at the lake. I created a yummy drink that combined a lot of yummy fruits and spinach into a great power drink. 

Ingredients

1 C water or almond milk
juice from 1 orange
1 C fresh or frozen pineapple
1/2 C fresh or frozen mangoes
1/2 C fresh or frozen peaches
2 frozen bananas chopped up
1/2 C blueberries or other frozen berries
3 T yogurt Optional (leave out vegan version)
1 C Ice cubes
2 T Chia
1 T flax seeds
1 C fresh spinach

Directions   serves 2 or more

1. Pour ingredients into the blender starting with the water or milk and then add all the rest. Blend and pulse until nice and smooth.

2. Serve and enjoy a refreshing power drink. Great for a Summer day.

Creamy Melon Slushie

I had never thought about using honeydew melons in a slushie until I tried one in Hawaii. It was refreshing and yummy and I wanted to make one when I got home. So here is my creation that I came up with.

It was also fun to learn that honeydew has some good nutrients in it to. A cup of it has half the vitamin C requirement for the day. It also has dietary fiber, potassium, vitamin B. The produce man said the best way to pick up a ripe one. He said you push against the skins and it should be slightly soft. If it is firm it is not ripe yet.

Ingredients

1 1/2 C chopped honeydew melon* (frozen the night before if possible)
1-2 T honey or sweetener of \choice (depending on how sweet the melon is.)
3 T chia
1 C spinach
4 C ice cubes

Directions  serves 2

1. Pour into the blender melon, honey, chia, and spinach blend until smooth.

2. Then pour the ice cubes into the blender and pulse a couple times. Leave small chunks.

3. Serve in cups right away.

* Ideal to freeze the melon the night before. If not possible you can use fresh. It will be more slushy if it is frozen.

* Check out this refreshing watermelon mango slushie. 

Tropical Green Smoothie

So it is that great time of the year to eat a lot of great fruits. I love making them into smoothies. If you add some greens and some other healthy ingredients you have a great meal or snack. There are so many yummy smoothie recipes. This is one that I came up with today when I was making my breakfast. It ended up being pretty thick you may need a spoon. Isn't it wonderful to get so much nutrition in one glass. A handful of nuts would be a great addition to the meal too.  It is a great way to start your day.  "Seize the day"!

Ingredients

1 C coconut milk or almond milk
1 handful of washed spinach
1/2 C frozen or fresh mangoes
1 frozen banana
1/4 C frozen or fresh pineapple
1/4 C old fashioned oatmeal
1 T chia
1 T flax seed


Directions Serves 1 to 2

1. Pour all the ingredients in the blender and let it whirl until all combined. Drink right away.  Enjoy

*For additional sweetness add a little honey. If you want it not as thick increase the liquid.

Healthy Pistachio Green Smoothie

My son in law the other day was talking to me about a pistachio smoothie he enjoys at work. I decided to create a healthier version of it. It is a great way to add spinach to your day.  I am a big fan a pistachios. I was very pleased with the end result. I hope you enjoy it too. 

Ingredients
2 oz shelled pistachios
2 T honey
2 C almond milk
1/4 C plain yogurt * optional thickener
1 1/2 C spinach
1 1/2 or 2 frozen bananas
1/4 tsp almond extract

Directions serves 2
1. Pour pistachios into a blender and blend until they turn to powder.
2. Pour in the remaining ingredients. Blend until smooth. Serve at once. Yum


*Here is a soft serve ice cream that tastes like pistachio ice cream.

 

Delicious Soft Serve Spinach Ice Cream (Tastes like pistachio Ice Cream)

I was so excited to discover this recipe. Pistachio ice cream is one of my Favorite ice creams. I think some of the reason are I used to buy it at Thrifty ice cream as a child and an adult. It brings back lot of fun memories. My husband and I also enjoyed fresh homemade pistachio ice cream when we were in Maine. It was divine. It is fun how eating certain foods can bring back a flood of happy memories.  

So I made this it took me back to those memories. It was sooo yummy. I loved it. It is a new favorite treat. Serve to friends, and family they will have no idea they are eating spinach. It is a pretty color for the holidays. A high power blender is probably needed to have it turn out the best. (My son even came back for seconds.)

Ingredients serves 1-4 depending on size

1 C almond milk (cold)
1/2 frozen banana
2 C raw spinach washed
1 scoop of chocolate protein powder
1 tsp almond extract
2 C ice cubes

Directions

1.In the blender put ingredients as listed on the recipe. Blend and pulse until it is nice and creamy. You may have to stir it in the middle of the blending time.
2. Serve at once. Yum! DELICIOUS

Green Peaches and Cream Banana Smoothie

Peaches! :)

Green Peaches Cream Banana Smoothie

It is peaches time again Yeah! I have been finding some really sweet ones already. They are smaller, but they taste wonderful. I mixed up this green smoothie with them. The riper the peaches the better the smoothie will taste. It is a great way to get in a serving of fruits and vegetables. :)

Ingredients:
1 C milk of your choice
1 C plain low fat yogurt
4-5 small peaches pitted and chopped up
1/4 tsp of vanilla
10 ice cubes
1 frozen banana
1/2 T of honey * optional
10 ice cubes
1 C spinach

Directions: Makes 2-3 servings
1. Blend in all the ingredients at the same time, until it is blended smooth. Serve!

Mint and Chip Green Smoothie

I guess it smoothie week at our house. Britney gave me this idea. She had tried a version of this the other night. We both LOVE mint and chocolate. How about a healthy version of it? Yes! This really tasted great.. My family liked it. I hope you do too. :)

Ingredients:
1 C almond milk
1 1/2 frozen chopped banana
2 C fresh spinach
2 C ice cubes
1/2 tsp peppermint extract
1 T honey
1/4 C dark chocolate chips

Directions:
1. Pour in the milk first and then the other ingredients except chocolate chips on top. Blend until nice and creamy. Add the chips and just pulse a couple times to keep the chips in pieces.  Enjoy!

Green Strawberry Banana Smoothie

I have loved having fresh flowers from Mothers Day! We had a really nice Mothers Day. My husband goes all out on Mothers Day, making wonderful food with my children. It is a day we all love, and look forward to. I love being a mother. It is a gift that blesses my life everyday. They are the jewels along with my husband that fill my jewel box.

It was a really warm day yesterday. I am not complaining. I love sunshine. I thought it would be fun to whip up a smoothie to  refresh with. That could go with our dinner. ( I usually have a smoothie in the morning this was a nice change.)  This is what I came up with. It was a great way to eat some of our greens for the day.

Ingredients: Serves 3
12 strawberries
5 basil leaves *optional
1 C spinach
1 frozen banana
1 C plain yogurt
2  C ice cubes
1 tsp vanilla optional

Directions:
1. Blend all together putting in the yogurt and ice first. Blend until all combined and smooth. Enjoy today!.   

Cobb Salad (Easter Dinner or anytime)

I have found that bright colors and how it is presented adds to my enjoyment of eating vegetables. My husband has his Dads gift of making food look really nice. He has passed that on to my daughters. My husband made this for our early Easter dinner with our family yesterday. It was a big hit. It tasted delish. I can't wait till he has more time to cook with me. He is an amazing chef. 
This could make a great addition to your Easter meal. I love this time of new birth and the world coming alive with color. :)
 
 Ingredients

Romaine and Spinach washed and chopped up
tomatoes chopped up
frozen peas
cheese
bacon bits
other options: chopped celery, grated carrots, strawberries, purple onions, avocados,cucumbers, and ?


Salad Dressing options:

Raspberry Dressing  

Ingredients:

1 C Grapeseed Oil
1/4 white vinegar
1/4 raspberry sauce
2 to 3 T honey
*1/4 tsp salt and pepper (Optional)


Ranch dressing

1 pkg traditional ranch dressing packet
1 C mayo with olive oil
1 C buttermilk ( I used 1 C milk 1 T vinegar)
2 tomatillos husk removed diced
2 garlic cloves
juice from 1 lime
1 jalapeno seeds removed
1/2 bunch cilantro washed

Directions 


1. In serving bowl  make a bed with the greens covering the bottom.
2. Then make rows of vegetables going across the top.
3. Put ingredients for the dressing in the blender and blend a couple minutes. Serve dressing on the side.  
Happy Easter Week!
 


  
 

    

                     

Yummy Spinach Berry Kiwi Smoothie

I feel like Spring is coming. This smoothie will help you feel like Springtime. It is sunny hear today. The sky is blue. Yeah! There is snow on the ground but Spring is coming. I can feel it.  :)

This smoothie is loaded with lots of great nutrition too. One of the ingredients Kiwi's are rich in Vitamin C and also Vitamin A, B6 & K. They also have folate, magnesium, phosphorus, copper and fiber. The seed contain omega 3. My 4 your old grandson loved this. :)

Ingredients:   
4 kiwi peeled
2 bananas
1 C frozen berries (I used raspberries)
1/2 plain yogurt
1 C fresh spinach
2 T honey optional
1/4 tsp almond extract
3/4 C water
1 1/2 C ice
2 T flax seeds * Optional

Directions:
1. Pour all the ingredients into the blender and blend until smooth. Serve immediately. 

Frittata with vegetables and quinoa

This made a nice colorful dinner. The four of us ate the whole thing. You could have more sides if you wanted to make it go farther. It was a nice way to get a variety of vegetables into the meal. I have being reading lately all the nutritional benefits in vegetables and it gets me excited to incorporate more into my family's meals. This could be served for breakfast, lunch or dinner.      

Ingredients:
12 egg whites
6 eggs yolk (or use 6 whole eggs and 1/4 C of egg whites from the carton)
1/4 to 1/3 C Parmesan cheese
3 T milk
3 T basil fresh or 1 1/2 T dried
1 tsp sea salt with iodine
1/2 tsp pepper
2 T grape seed oil or olive oil
1/2 C cooked quinoa
1 onion minced
1 red pepper chopped in small strips
2  garlic cloves minced
3 C fresh baby spinach
3 T water
*jalapenos, green chili's and 1/4 tsp chili powder would be good in it too. 

Directions:

1. In a bowl beat or whisk the eggs together then add cheese, milk, basil, salt and pepper. Set aside.

2. Heat skillet on medium heat and pour oil in onions and garlic and let cook till the onions are soft about 3 to5 min.Then pour in the spinach and cook till it starts to wilt about 2 min. Stir in the quinoa let cook about 2 more min.

3. Then stir in the egg mixture and tilt the pan around to get it spread out evenly. Cook lifting up the sides to let uncooked egg seep underneath the cooked egg.  

4. Pour in 3 T water and put on the lid. Turn down to med.- low heat. Cook until the top cooks all the way. Watch closely so the bottom doesn't get overcooked. Serve from the pan.