Green smoothies are a REAL ENERGY booster!!
Green means GO and GO and GO!
This morning at 5 am (I don’t have time for excuses therefore neither do you) I made this green monster!
1/4 of an avocado
1 c or 2 handfuls of fresh spinach leaves (or kale)
1/4 c frozen or fresh pineapple
1/4 c frozen banana or 1/2 small fresh banana
1/2 c plain Greek yogurt (like Chobani or Fage brand)
1 tbsp. chia seeds
1 c unsweetened almond milk
3 tsp. oats
A few fresh cilantro leaves and fresh parsley leaves (basil and or mint would also work)
1 tsp. lime juice
3 ice cubes
Blend very well and enjoy!
Remember you need fuel first thing in the morning!
Smoothies are great source of balanced nutrients!
In other words please put down the Diet Coke and granola bar-that is not AWESOME.
Smoothies are AWESOME!
SPINACH CHICKEN WRAPS:
Take a pre-cooked rotisserie chicken (Giant Eagle $4.99) and shred the breast after removing it from the skin or cook whole chicken or just breast then cool and shred with 2 forks and set aside.
To the chicken add 2 heaping tablespoons of plain Greek yogurt, 1/2 c chopped onion, 1/2 c chopped apple, season with black pepper, cayenne pepper and lemon juice to your liking and mix together.
Place 2 handfuls of fresh chopped spinach leaves on top of spinach tortillas (I used Mission brand in garden spinach herb) and scoop chicken on top. Wrap it up and eat! These would be great to make ahead for easy grab and go from the fridge for lunch the next day AND don’t forget about the kids-they would love these too!
———-> Other options to chop and add to chicken salad mixture: celery, carrots, peppers, grapes, berries, tomatoes, asparagus, green beans.
GREENS & BLUEBERRIES SMOOTHIE
They say you should start your day with something “Green”!
1 c spinach leaves
1/4 chopped cucumber with skin on
2 sticks of asparagus
Snip of mint
Snip of basil
1/4 c blueberries
1/2 c Unsweetened coconut almond milk
1 tsp Glutamine
1 scoop Vanilla protein powder
3 Ice cubes
2 tsp Flaxseeds
Blend and enjoy!!!
Notes: you can use anything green you have like kiwi, green apple, fresh dandelion or parsley…all would be great to throw in addition to or instead of!
Greek Ground Turkey Tacos
Cook 1 lb ground turkey in skillet with 2 tsp minced garlic
After the turkey starts to brown a little add the following:
1/2 c chopped green and yellow or red pepper
1/4 c chopped sweet onion
2 tsp kalamata paste
1/4 c chopped kalamata olives
Season with pinch of salt, pepper, red pepper flakes, garlic powder and 1 tsp oregano
I used a bag of “Steamfresh” brown rice and added into the mix at this point (totally optional though)
For the toppings chop the following:
Makes a great salad, wrap or taco!!! The ground turkey/rice mixture also is great on its own for a meal the next day!
SPINACH AND FETA STUFFED CHICKEN BREAST
LEMON AND PARMESAN BABY POTATOES
Pre-heat oven to 385 degrees
Suntee’ 1 tsp minced garlic, 1/4 tbsp butter, 2 c frozen spinach leaves, 2 tsp lemon juice and 1/2 c crumbled feta in pan until spinach is warm throughout.
Butterfly chicken breast and stuff half of the spinach mixture into the chicken breast. Bake for approx 40 min (your oven may vary by 5 min or so)
Rough chop baby potatoes to equal 2 c worth, place in baking dish and add 1 tsp garlic powder, 1 tsp pepper, dash of salt, sprinkle red pepper flakes to your liking, chop 1/4 tbsp butter and place in 4 corners of dish. Add 2 tsp lemon juice, 1/2 c chopped red onion and 1/4 c shredded parmesan cheese-give it a stir and bake for 45 min at 385 degrees.
Twice Baked Sweet Potatoes-maybe my favorite thing to eat in the whole world!
Step 1: Microwave sweet potatoes until able to cut in half and scoop out 3/4 of the inside.
Step 2: Add scooped sweet potato to 1 heaping tbsp plain Greek yogurt, 1 heaping tbsp skim ricotta cheese, 1/4 c almond milk (optional), 1/4 c black beans and 1/4 c crumbled blue cheese to mixing bowl.
Step 3: Mix together with hand mixer until well blended and slightly fluffy then scoop mixture into hollowed out sweet potatoes.
Step 4: Bake for 15 to 20 min at 375 degrees
Other combos to try for the stuffing:
Spinach or kale, black beans, Greek yogurt and feta cheese
Ricotta cheese, tuna, red onion and Greek yogurt
Cook 1 lb chicken breast(that you cubed and marinated in a light Greek dressing for about 40 min) then set aside
Cook 3 c whole grain penne pasta noodles and set aside (make sure you save 1 c of the pasta water to add to your sauce)
In pan sautee’ the following on med for 15 min:
Kalamata olive paste-2 tbsp (I got mine at the local Greek store)
Olive oil-2 tbsp
Red onion-chopped or sliced-1/4 c
Kalamata olives-1/2 c
Feta cheese-1/4 c
Water from pasta-1 c
*1/4 c pine nuts (optional)
*1 tbsp chopped banana peppers (optional)
Season with red pepper flakes, oregano, salt and pepper
Add the pasta and chicken to the kalamata sauce then add 2 c spinach leaves and 1/4 c feta. Mix everything together and let them blend together for 10 min or so until the spinach is wilted down and everything is well coated in the sauce.