Tag Archives: recipe box

Recipe Box: Green Smoothie

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My husband loves to buy bottled smoothies. You know, the ones with 27 grams of sugar per serving? They make you think you’re drinking something healthy, because there’s some fiber content and a bunch of fruit on the wrapper and maybe it even says “FIVE SERVINGS OF FRUIT” or something crazy on the front of the bottle. And they taste really good. And, hey! Fruit! Five servings, even! And as much sugar as five cookies.

I asked him if I could make some healthier smoothies at home, hoping I’d find one or two that he liked better, or at least almost as much, as his store-bought drink. He agreed because he loves me and he knew I was going to make him try them anyway.

Luckily, I quickly found one that we all love. This smoothie is so versatile- I’ve used greek yogurt to up the protein and I even added peanut butter the other day (which was DELISH). I’ve used kale when I didn’t have spinach, and sometimes I skip the honey if my bananas are very ripe. J drinks it for breakfast; I love it after a workout; the girls have it as a pre-dinner treat.

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Green Smoothie
Serves 4

INGREDIENTS

2 cups vanilla almond milk
4 cups fresh spinach, packed into the measuring cup
2 bananas
1 tablespoon honey

DIRECTIONS

Place all ingredients into blender and puree on high until smooth. Serve!

Very slightly adapted from Weelicious

Do you make your own smoothies? Share your faves with me!

Recipe Box: Tomato and Corn Pizza

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Brooke is our resident recipe sharer, so it’s only natural that I first heard about this delish pizza from her. A couple of summers ago I was searching for new recipes and Brooke came to the rescue with a boatload of recipes, including this one.

Okay, it was three recipes. Does three constitute a boatload? Let’s pretend it does.

intotheoven

Ingredients

I’ll chime in with my notes after each.

  • 3 small plum tomatoes, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 (14-oz.) package prebaked Italian pizza crust – the Boboli Wheat is pretty rad but really, anything will work. Anything that is pizza crust, that is. Don’t try using cardboard. That would be bad. Sidenote: someone in college actually attempted to warm pizza and didn’t remove it from the cardboard box before putting it in the oven. That was a mistake.
  • Parchment paper – this isn’t absolutely necessary, as I have made the pizza sans parchment paper. But it does help reduce stickage.
  • 1/3 cup refrigerated pesto – this can be homemade or jarred, I’ve used both and both taste delicious. However, I don’t use 1/3 cup. I just use as much as it takes to cover the pizza crust. Actually, maybe I do use 1/3 cup and don’t know it. Hmmmm.
  • 1/2 cup fresh corn kernels – fresh, frozen, whatevs!
  • 1/4 cup grated Parmesan cheese – that’s a fact. I really do use 1/4 grated Parmesan. Measured and all.
  • 1 teaspoon sugar
  • 8 ounces fresh mozzarella, sliced

Preparation

  1. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
  2. While you’re waiting for the moisture to drain from the tomatoes, pre-heat your oven to 450°.
  3. My goal is to dirty up as many dishes as possible to give the illusion of more work for me. I’m sure my husband is on to this.My plan goes a little something like this:
    • Plate to cut the tomatoes
    • Plate to slice the mozzarella – my mozzarella has no salt added, which I suppose is good since I just did the Salt and Pepa (Slide, Push It!) to the tomatoes. The package says that it’s easy open. But don’t believe their lies, because it was not.
    • Bowl to mix together corn, Parmesan, and sugar
    • Measuring cups! Measuring spoons! Mixing spoons! NO UTENSIL LEFT BEHIND!
  4. Place pizza crust on a parchment paper-lined baking sheet; spread with pesto (however much or little you’d like).
  5. Bake at 450° for 14 minutes or until cheese is melted and golden. While you’re waiting for the pizza to cook, snack on leftover tomatoes. YUM!
  6. Remove from oven. Try not to shove directly in mouth to avoid burning oneself (trust me on this one) and enjoy!

pizzapizza

The original recipe is on MyRecipes.com but I made some modifications.

Recipe Box: Lemony Kale Pasta

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Our recent trip to New York was very kind to my kale craving. I love all greens (I even have my girls eating raw spinach), but kale is my current favorite. And I’m not the only one who loves it, apparently. Kale with eggs at breakfast, kale and grapefruit at lunch, kale with farro at dinner. I’m surprised we didn’t find a kale-tini during cocktail hour.

I read a few food magazines and blogs, so I know it’s a popular vegetable, but it isn’t on the menu of many restaurants in our city. (Or maybe we need to get out more.) I happily ordered it at most meals during our trip.

Once home, I searched for some healthy meals (to detox) and kale recipes (because, kale) and found this quick and easy pasta dish on my favorite food blog. It’s a cinch to prepare, which is really the best kind of recipe for me, and tastes delicious.

Lemony Kale Pasta

INGREDIENTS

For the dressing:
2 cloves garlic, minced
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed*

DIRECTIONS

Boil water for the pasta. To make the dressing, sprinkle 1/4 tsp. of salt on the minced garlic and mash with a fork to make a paste. Transfer to a small bowl and add the remaining salt, Parmesan, olive oil, lemon juice, red pepper flakes and pepper. Whisk together until well combined.

Cook the pasta according to package directions. Chop the kale into ½-inch ribbons.  Add the kale to a large bowl and toss with the dressing to coat well.  When the pasta is finished, drain well and let cool a minute or two.  Toss the pasta with the kale and dressing until well coated.  Serve with additional Parmesan as desired.

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*I used pre-cut kale because my grocery store had a big bag of it. I’m not sure what type it was, but it worked well. And I didn’t chop anything.

Recipe Source: Annie’s Eats

In other news, I am happy to report that I am running again! I ran three miles on Saturday with my friend, Sara. My goal is to get to the treadmill at least twice more this week, and I’m outlining my fitness plan for this summer so I can begin training for Wine and Dine. All three kids will be at home with me so it will be tricky, but I know I can do it!

Are you a kale fan? Let me know if you try this or point me in the direction of your favorite recipe. What race are you training for right now?

Recipe Box: Mexican Quinoa

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I have a confession. Since Easter, I’ve consumed boxes (Yes, you read that right. Boxes.) of Girl Scout cookies and a good portion of the Easter candy in our house. And maybe some left over from Valentine’s Day too.

Why, you ask? Well, part of it is because I gave up cookies and candy for Lent, and I suppose I went a little overboard making up for lost time. The other reason is that I’m pretty stressed out at the moment, and when that happens, I want some sugar. Or a lot of sugar, apparently. Ahem.

I like sweets. I love to bake. One of the reasons I began running was so I could continue to eat dessert (and drink wine) without having to buy bigger clothes. Moderation is definitely key though, so it was time to toss out the candy and make some smart food choices again.

I ate my last Thin Mint on Sunday, and resolved to get back to healthy eating this week. I stocked our kitchen with good-for-me snacks, such as Greek yogurt (I prefer plain with my own fruit added), almonds, berries (picked by me and the girls), carrots (easy to grab-and-go) and other fresh produce. I also filled our dinner menu with simple meals of lean protein, whole grains and veggies.

One of those is a quinoa salad that’s a cinch to prepare, super filling and has quickly become one of my favorite healthy meals. I LOVE Mexican food, so this is the perfect quinoa dish for me.

Mexican Quinoa
Makes about 6 servings

INGREDIENTS

2 tsp. olive oil
2 cloves garlic, minced
3-4 jalapenos, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups vegetable broth
1 can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
1/2 tsp. kosher salt
1/3 cup chopped fresh cilantro
1 quarter of a lime, juiced

To finish:
Shredded cheese, sour cream (or Greek yogurt), salsa and/or avocado.

DIRECTIONS

Heat olive oil in a medium saucepan over medium-high heat. Add garlic and jalapeños to the pan and sauté until fragrant, about 1 minute. Stir in the the quinoa, veggie broth, beans, diced tomatoes, corn, and salt to the pan. Bring to a boil. Reduce the heat to medium-low and cover. Simmer for about 25 minutes, or until the liquid is fully absorbed. Remove from the heat. Stir in the cilantro and lime juice. Serve as desired with cheese, salsa, avocado, and/or sour cream.

Source: Annie’s Eats

Do you have a go-to healthy meal or snack? Please share it with me in the comments! More importantly, what is your favorite Girl Scout cookie? (Mine are Caramel deLites, AKA Samoas, AKA the greatest cookie ever.)