Tag Archives: vegetables

Green Smoothies

Today my kids and I had a snack where we each ate 2 cups collard greens, a cup of mixed greens, 1/3 of a banana, a cup of strawberries, a tablespoon of flax oil, and 1/4 cup blueberries, sweetened with a little Stevia.

Can you imagine eating that many servings of fruits and veggies in one sitting, much less in one day, and getting your kids to love it too?

My kids beg me for this snack every day now.

My secret?

I throw it all in a high-powered blender with some ice, and make it into a Green Smoothie.

This is my new revolution of health – GREEN SMOOTHIES.

I know it sounds and looks weird, but they really are delicious.  And, I can’t think of a better way to incorporate raw greens into our diet.  The nutrition in one glass packs a powerful punch, and the taste is a treat.

First, you really do need a powerful blender, like the Blentec or Vitamix.  The price is worth the investment.  I’ve used mine over 200 times since February 14th to make smoothies, gluten-free flatbread from soaked whole seeds and grains (recipe coming soon), whole grain banana muffins, soups, salsas, dips, ice creams, …the list goes on.  And, the ingredients are all whole foods that are so good for you and so yummy.

This is my Blentec, my new kitchen best friend, filled with collard greens and mixed greens.

When you first introduce the idea of green smoothies, it’s best to start small.  Use mild greens, like spinach, and do half fruit and half veggies.  Add in grapes and blueberries to make purple smoothies at first, use lots of ice, and serve it in a fun glass with a straw.  Don’t let your kids know at first what you put in there.  Slowly shift your ratios to more greens, and begin adding different greens- collard, swiss chard, mustard, romaine, etc..  We like greens, strawberries, blueberries, and a banana as our favorite smoothie.

If you’re interested in learning more, please go to greensmoothiegirl.com She’s the expert, and she has great ideas and recipes on her website.

I love making this treat for my kids!  Nutrition feels so good!



Filed under Snacks

Kale Chips

Kale Chips are pure, simple, healthful food.  They might sound weird, but the unexpected crispy crunch just melts in your mouth.  A whole plateful provides less than 140 calories (almost all from olive oil) and packs a nutritious punch.

Wash and dry one bunch of kale.  Massage a tablespoon of oil into every leaf, then place on a baking sheet in a single layer.  Bake at 350 for 10-12 minutes until leaves are crispy but not browned.  Season with kosher salt and garlic powder.

I eat kale for snack or even for dinner.  My picky eater joined me yesterday and began grabbing the chips off my plate.  If he can try them and like them, I’ll bet you will too.


Filed under Snacks

Portobello Panini

Because I love mushrooms so much, I had to have another way to have Portobellos for lunch.  You can fill them with sandwich fixings, and grill them like a Panini.  I used feta cheese, roasted red bell peppers, onion, and basil.  You could also add sliced turkey for some protein.  Be creative!

First, steam the mushrooms in the microwave for 2  minutes.  Then, fill them with your sandwich ingredients, and cook them on both sides in a hot skillet coated with olive oil.

I’d love to hear your ideas on other “sandwich” combinations!  Please share in the comments below.


Filed under Lunch

Portobello Pizza

This is one of my favorite lunches.  It’s quick, healthy, low-calorie, and a great way to get more veggies into your diet.

Simply steam the Portobello caps in the microwave for 2 minutes.  Then, top with pizza sauce and your favorite toppings.  I always add more veggies – tomato, red pepper, and onion.  Sprinkle on some mozzarella cheese or Parmesan, add some pepperoni, and broil until cheese is melted and the pepperoni slices are a little crispy.

Leave a comment

Filed under Lunch

Marinated Veggies

Never underestimate simplicity, especially with food.  Often, I will serve raw, fresh veggies as sides to a meal.  There’s nothing healthier or easier.  You can serve them with dipping sauce, on a skewer, or with Italian Dressing drizzled over the top and a dash of salt, pepper, and oregano.

Simple.  Pretty.  Easy.  Nutritious.  My kind of cooking.

Leave a comment

Filed under Sides

Spaghetti Squash


Spaghetti Squash is a very healthy way to “replace” gluten-free pastas with a cheaper option.  This veggie has 42 calories per cup (compared to whole wheat spaghetti’s 174) and 10 grams of carbs (versus whole wheat spaghetti’s 38).  It’s also so fun to shred, watching it magically turn into stringy “spaghetti”.

All you have to do is cook, shred, and add sauce.  To start, put the whole squash in the microwave for a minute.  Slice it lengthwise, remove seeds, and place both halves cut side down in a microwaveable dish with a half inch of water in the bottom.  Cook for 12 minutes.  With a fork, shred the insides into strands.  Top with your favorite pasta sauce.  Pepperoni adds a nice flair too.



Filed under Lunch

Fried Zucchini Cakes


These are great as a side dish or as the main course.  They’re quick and easy too!

2 C. grated zucchini

3 T. Hidden Valley Ranch seasoning powder

2 eggs

1/2 C. ground flax seeds

1/2 C. brown rice flour

1/4 t. pepper

1/4 C. oil

2 T. butter

salt to taste

Mix all ingredients except salt in a bowl.  Heat oil and butter in a skillet over medium to medium high heat.  The butter is important to give a golden brown color.  Drop spoonfuls of mixture into skillet and flatten out a little.  I like to drop a little less than 1/4 C. for each cake.  Cook until browned, then flip to cook the other side.  Sprinkle cakes with salt to taste.

Leave a comment

Filed under Sides