- 1 3/4 c. diced carrots
- 1 3/4 c. diced yellow onion (1 large onion)
- 2 tbsp olive oil
- 5 garlic cloves, minced
- 3 (28 oz) cans whole tomatoes
- 1 (32 oz) carton vegetable broth
- 1/3 c chopped fresh basil
- 2 bay leaves
- 1 tbsp granulated sugar
- 16 oz refrigerated three cheese tortellini
- 3/4 c heavy cream
- Parmesan, shredded (for serving)
- Salt and pepper, to taste
I am absolutely obsessed with green smoothie’s right now. To some people they look ‘gross’, but in reality it doesn’t take much to make a smoothie green, and if you do it right, it doesn’t have to taste like a green vegetable.
I personally love greens. From raw to cooked veggies, to fresh pressed juice, to smoothies; I’m willing to give it a try, and chances are, I’m going to love it. Recently I went to a little local coffee shop downtown for lunch and was excited to see they had a green smoothie. Man alive – it was deeeelishous! I was in love. I started averaging about 3-4 smoothies a week, and at $5.35 a piece, it was adding up. I took a week of ordering smoothies and paid close attention to the process – what kind of milk did they use, and how much of each ingredient did they put in?
It was pretty simple, so off to the store I went – organic coconut milk, bananas, baby spinach and pineapple. I think it’s fair to say that when you try to recreate something at home, it may taste similar, but it never really tastes the same, but I was determined. Simple, fresh, and easy ingredients, it couldn’t be that difficult, and it wasn’t!
A handful of baby spinach, one banana, 1-2 chunks of pineapple, and 3/4 cup of milk – amazing smoothie! And for as green as it is, it doesn’t taste a thing like spinach! This is one of the many benefits to drinking green smoothies – it’s a great way to sneak in fruits and vegetables without even realizing it. If you Google ‘benefits to green smoothies’ you’ll get hundreds of different reasons they’re good for you – from retaining the full vitamins and fiber of what you’re drinking, to them being low calorie – there are many reasons green smoothies are recommended.
Personally, I can tell you that without even realizing it I have unintentionally cut out my daily diet soda at lunch and replaced it with my green smoothie. I have went from drinking 1-2 cans of diet soda per day, to maybe 3-4 per week. In turn, I have noticed that have natural energy during the afternoon, and I’m feel much more full off of healthy ingredients. I have noticed that I consume much less soda at home and more water.
Green smoothies are EASY! There are lots of recipes on the web for you to try. Mix and match – see what works for you and what doesn’t. I have a NutriBullet that I love, but all you need a simple blender. My advice? Blend your fruits and veggies, then add 5-6 ice cubes and blend again to make sure it’s nice and cold. Also, I blend my smoothie before work and put it in the fridge to have for lunch and it still tastes great!
Cheers to better, healthier choices!
In my quest to meal plan and eat healthy I am constantly combing through numerous food blogs, and last week I was on a salmon kick. I think I ended up with around 12-15 salmon recipes to try, and last night we tried the first one – Baked Lemon Salmon with Creamy Dill Sauce. I had most of the ingredients at home, and with us traveling this weekend I was eager to use up what I already had at home.
- 4, 6 oz salmon fillets
- 2 tbsp olive oil
- 1 1/2 tsp lemon zest
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Creamy Dill Sauce
- 1/3 c fat free plain Greek yogurt
- 3 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tbsp chopped fresh dill
- 2-3 tsp milk
- 1/2 tsp honey
- Green beans, trimmed
- Garlic salt and pepper
- Olive oil
- Parmesan cheese, grated