Go For Green Smoothie
- At February 4, 2010
- By megan
- In Apples, healthy lunch smoothie, lettuce, Peppers, smoothie, strawberries, Vita-Mix
0
I have a green smoothie every morning for breakfast, so I will be blogging about all of the really good ones. This smoothie has a nice texture and is just sweet enough to make you completely forget how many servings of fruits and veggies you are getting in one drink. If you’re not into this for a morning smoothie, enjoy it as a healthy lunch smoothie.
Ingredients:
- 2 kiwis
- 1 apple
- 1 stalk celery
- 1/2 green pepper
- 1/2 head of green leaf lettuce
- a handful of parsley
- 1/2 cup frozen strawberries
- 1.5 cups cold water
Throw it all in the Vita-Mix, turn it up to speed 10 for 30 seconds, then high, then enjoy.
Sweet Potato Mid-Day Smoothie
- At January 25, 2010
- By megan
- In Apples, beets, ginger, healthy lunch smoothie, smoothie, sweet potato, Vita-Mix
- 1
The Vita-Mix ideas just keep coming.
Ingredients:
- boiled yam without the skin
- 4 or 5 pieces of beets- red and golden
- a carrot
- a cup of red or black grapes
- 2 apples, cored
- 4 medjool dates, no pits
- a small piece of fresh ginger root, peeled
- 2 cups water
- 1 cup ice
Throw it all in the Vita-Mix, start on low, variable speed and turn it up to 10, then high, then done. Enjoy another healthy lunch smoothie, courtesy of my Vita-Mix.
Baked Potato Cheddar Chowder
- At January 23, 2010
- By megan
- In Apples, Cheddar Cheese, favorites, Potato, Soup, Vita-Mix
- 3
I think I found a new favorite soup. This is really easy, tastes great, and involves the Vita-Mix. What else can I ask for in the kitchen?
For the annual Soup Swap, I made 4 quarts. Unless you like to make a lot of soup for groups or freeze some for later, you might consider cutting this recipe in half.
Ingredients:
- 6 russet potatoes, baked (I usually don’t eat Russet, but I found some local organic Colorado potatoes at Whole Foods, so I made an exception to my little rule)
- 1 yellow onion
- 1/4 cup olive oil
- 4 granny smith apples
- 2 stalks celery
- 1 quart veggie broth
- 1 quart (maybe more?) water
- 2-3 cups shredded white cheddar cheese. I used Tillamook white cheddar. Add more cheese if you’re not too concerned with fat and calories. It will definitely taste better that way!
- sea salt
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- 1/2 TB dried Thyme
Bake the potatoes at 350 for an hour or so until the skin will easily peel off and the potatoes will easily mash. While the potatoes bake, slice the onion. Place it in a Pyrex baking dish, pour the olive oil on top, and cover with foil. Bake it for 30-45 minutes until it is nicely brown.
When the potatoes and onion are done, let them cool. Peel off the skins. Now, this is where it gets fun with the Vita-Mix. If you don’t have one, you’ll have to come up with another way to finish this soup.
I made a lot of soup, so I did this in 3 batches. Put the potatoes, onion with its oil, apples, celery, and veggie broth in the Vita-Mix. Start on low speed and bring it up to 10 for a minute and then flip it to high for 30 seconds. Pour it back into a stock pot and start cooking on medium high. Add the rest of the ingredients and allow the cheese to melt completely. Add more water if it is too thick. Enjoy.
Summer Apple Cinnamon Pancakes
There are some sweet, small, golden summer apples in season right now in Colorado, and they inspired my pancakes this morning.
Ingredients:
- 1/2 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup oat bran
- 1 tsp evaporated cane juice (the apples are sweet, so you don’t need to add much sweetener)
- 1/2 TB cinnamon
- 1.5 tsp baking powder
- pinch of sea salt
- 1 1/4 cup plain rice milk
- 1 egg
- 1 TB walnut oil
- 1/2 cup finely chopped apples
Mix the dry ingredients in a bowl. In another bowl, mix the wet ingredients and the apples. Pour the wet into the dry, mix, and cook (like all pancakes- 350-375 degree skillet).
Serve with real, pure maple syrup.
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