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
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.
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.
I 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.
I wanted share another smoothie that I made. I used fresh kiwis, blackberries, bananas, kale, and a teaspoon of flaxseed. This smoothie tasted really good. I am enjoying trying out different smoothies.
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:
Not pictured is my olive oil and fresh onions.
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.
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.
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.
I just wanted to share my kale experience. If anyone has any tips or ideas please share!