Fruit and Veggie Smoothie

Healthy Living

image

Hello everyone!

I haven’t done a smoothie post lately.  I’ve pretty busy with a school project. So, I wanted share my smoothie for today.  I used fruit and veggies.

Fruits:  Kiwis, Blackberries, Strawberries, Cranberries, and Bananas.

Veggies:  Kale and Collard Greens.

I added 1/2 tsp of flaxseeds

image

image

image

WP_20150521_12_25_11_Pro

Fruit and Veggie Smoothie

Healthy Living

20150411_140310

Hello everyone!

It’s been a while since I have done a post about smoothies.  I recently did a hug smoothie using a large blender.  I was able to make about 4-5 smoothies out of that batch.  I froze them until I got ready to drink them.

Here’s what I used:  kale, cantaloupe,  pine apples, and blue berries, and 2-3 tablespoons of flaxseeds.  I froze all of fruit before blending.  I used apple juice to blend everything.  This smoothie had a lighter taste because I didn’t add bananas to them.  I could really taste the cantaloupe and pineapples.   It was very tasty.  I had this smoothie right before bed and when I had to stay up late doing school work for added energy and extra nourishment.

20150411_140305

Vegetarian and Gluten-free Pasta Dish

Healthy Living

Hello everyone! I have not posted any food post lately.  I wanted share a very delicious vegetarian pasta dish I made last week.  Here’s what I used:

Gluten-free rotini pasta, mushrooms, alfredo sause, 3 garlic cloves, and half a bell pepper sliced into thin pieces.   I used cajun and creole spices.

wpid-1427440251701.jpgI cooked the pasta, drained it, and put in in a casserole pan.  I added the sliced mushrooms, alfredo sauce, the bell pepper slices, and minced garlic.  I added the spices last.  I mixed everything and added some soy milk to make the dish creamier.

I baked for about 30 minutes at 300 degrees.  I made sure that the bell peppers were tender.

Here’s the finally product.

wpid-1428638417625.jpg

wpid-1428638494008.jpg

Exploring Kale

Healthy Living

wpid-20150308_153916.jpg

Hey everyone!  I have been doing a lot more cooking and experimenting with veggies.  I have recently added kale to my menu.  I wanted to share what I came up with in my exploration of kale.

My first adventure with kale was cooking it with other greens like collards, mustards, and turnips.  I am a fan of collard and mustard green.  It is a southern dish that is usually cooked with pork (or turkey).  Last spring, I search the internet for a vegetarian friendly version of cooking greens that still had the southern flavor. I found a recipe that I actually liked.  After that, I took that recipe and changed it up a little made it my own.  I took the butter element out and now it’s vegan friendly.  By the way greens are gluten-free.

Last week cooked some greens using the following ingredients:

This slideshow requires JavaScript.

Not pictured is my olive oil and fresh onions.

wpid-20150225_205833.jpg

The green were really delicious and tender.

My next endeavor was kale chips. I heard nothing but great reviews on how tasty kale chips are and I heard that they were easy to make.   I made some this past Sunday using olive oil and salt.  I have to say that they were okay.  Not nasty or super delicious.  I am a fan of potato chips, so I am kinda comparing.  The chips are super thin and crispy.  I let my parents try the chips out and they loved.  I may try them again using other spices and seasoning.

wpid-20150310_143442.jpg

On yesterday, I made a kale, strawberry, and banana smoothie. I added 1/2 teaspoon of flax-seed and some apple juice to help the frozen fruit blend well.  I didn’t add my raw sugar.

wpid-20150310_141905.jpg wpid-20150310_141858.jpg

I have to say that the smoothie was really good!   I have tried spinach and other veggies before but I like how kale blended with the fruit I had.  I will be trying kale out with other veggies and fruits in my smoothies.

wpid-20150310_142325.jpg

I just wanted to share my kale experience.  If anyone has any tips or ideas please share!

 xo Brandi