Green Sea Smoothie
Here’s another great healthy breakfast smoothie.
Ingredients:
- 1 kiwi
- 2 pears (I used one green and one red)
- 1 stalk celery
- 1/2 avocado
- 1/2 head of romaine lettuce
- 1/2 sheet of un-toasted nori (seaweed)
- 1/2 cup frozen raspberries
- 1 cup cold water
Throw it all in the Vita-Mix. Start on low, turn it up to speed 10, then high, then enjoy.
Glorious Green Smoothie
- At January 25, 2010
- By megan
- In Avocado, Broccoli, favorites, healthy lunch smoothie, kale, pineapple, Vita-Mix
0
This smoothie is a perfect way to start your day. Avocado makes it smooth and creamy, and pineapple sweetens the leafy greens. It is glorious!
Ingredients:
- 1 kiwi, peeled
- 1 stalk celery
- 1/2 cup broccoli
- 1 apple, cored
- 1/2 avocado
- 4 leaves of dandelion greens
- 1 large beet green
- 1 kale leaf
- 1 cup frozen pineapple
- 1 cup water
Put it all in the Vita-Mix. Start at low, end at high. Enjoy.
Mahi Mahi Burrito with Black Beans and Tangy Tomatillo Guacamole
- At October 20, 2009
- By megan
- In Avocado, black beans, burrito, Guacamole, mahi mahi
- 1
Mahi-Mahi Rub:
- 1 TB Garlic Powder
- 1 TB Onion Powder
- 1/2 TB Cumin (I crushed some cumin seeds in a mortar and pestle)
- 1/2 TB Aleppo Pepper
- Pinch of Sea Salt
- Pinch of Coriander
- 1 TB Peanut Oil
Mix the fish-rub ingredients in a small bowl. I used frozen Mahi-Mahi, so I thawed it according to the thawing directions on the package, rinsed the filets, patted them dry with paper towels, and cut them into 2-inch square pieces. Next, I coated them in the spice rub, put them in a Pyrex glass tupperware, and let them sit in the fridge for an hour.
Meanwhile, a few cloves of garlic and half an onion were sauteing in a pan with some olive oil. Next, I added one carrot (peeled and chopped), cooked on medium high for a few minutes, and then one can of drained and rinsed black beans. This cooked for 20 minutes or so, and then a chopped green pepper was added to the mix, as well a pinch of cumin and some fresh ground black pepper.
After the fish marinated, I broiled them for 5 minutes on each side, and served them in a burrito with the black beans and my Tangy Tomatillo Guacamole.
Tangy Tomatillo Guacamole
Tomatillos are all over the farmers market right now and they really compliment guacamole. Here’s a simple recipe.
Ingredients:
- Avocado (how much guac do you want? I usually use 1-2, so plan on 2 for this recipe and scale it up if you need a big vat of guacamole)
- 3-4 tomatillos
- 1 clove garlic, minced
- 1 jalapeño, finely chopped (use the seeds if you like spice)
- pinch of sea salt
- freshly ground black pepper to taste
- Aleppo pepper from Savory Spice Shop – you could substitute this with crushed red pepper flakes
- juice from 1/2 lime
Scoop out your avocados and start to mash them. Peel the papery-leaf off of the tomatillos, wash them, and coarsely chop into small pieces. Then add all of the ingredients, one-by-one, mixing them along the way. Enjoy.
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