Very Berry Smoothie

Lately, I have become a smoothie addict.  So naturally, I have been playing around with tons of recipes.  Smoothies are not only a delicious treat but they are also very healthy & packed with nutrients.  This particular smoothie is packed with anti-oxdients, iron, vitamin K, & great for cardiovascular support...the list goes on and on.  Without further adieu,  here is today's recipe. 

Ingredients:

3/4 cup frozen organic mixed berries

4 oz tangerine juice

4 oz carrot juice

4 oz coconut water

1 TSBP almond butter

1 cup kale

1 cup spinach

2-3 cubes of ice

Optional - add protein powder, barley grass powder, chobani yogurt, etc.

Directions:

1.  In a blender, place berries, juices, & coconut water and blend on high speed for a couple of minutes.

2.  Add spinach, kale, almond butter, optional powders, & ice. 

3.  Blend until all ingredients are smooth and mixed well.     

Tom Kha Soup

I love Thai food! I've been trying out new and fun recipes native to the country, and one of the recipes I've come across that serves as an appetizer or can even be a complete meal is Tom Kha soup. It is a really flavorful dish that traditionally uses coconut milk, lemongrass, mushrooms, cilantro and I like to add tofu to make it more filling. The key for this soup is to let it simmer and really let the ingredients marry together for a good balance of flavors. I used fresh chili peppers for a little extra punch, but use as much or as little as you like. To really make this a complete meal add 1/4-1/3 cup of your favorite noodles!

Ingredients
- 2 TBSP grated ginger
- 3 stalks of fresh lemongrass or 1-1/2 TBSP lemongrass puree
- 8 cups of vegetable broth
- 1 TBSP lime zest
- 1/4 cup fresh lime juice
- 3 TBSP soy sauce
- 2-3 fresh chili's finely sliced
- 1 lb.'s fresh sliced mushrooms
- 2 cups extra firm tofu cubed.
- 1 cup sliced red bell pepper
- 1- 13oz can coconut milk
- 1/3 cup fresh cilantro- chopped
- 1 TBSP sugar
- 2 TSP crushed red pepper or to taste
- Salt and pepper to taste

Directions
- Cut lemongrass in half lengthways and chop into 1 inch pieces.
- In a large pot add vegetable broth, soy sauce, ginger, lemongrass, lime zest and lime juice and boil on medium high then bring down to a slow simmer for about 15 minutes
- Strain soup base and discard lemongrass pieces.
- Add fresh sliced chili's, cilantro, mushrooms, red bell pepper and tofu and continue to simmer for additional 20 minutes. Add coconut milk, 1 TBSP sugar, crushed pepper, salt and pepper to taste.
- Let simmer for additional 10 minutes and serve hot with extra cilantro and lime wedges!

Serving suggestions
- Add noodles to make it a full meal.
- Make ahead of time and let sit overnight or 24 hours in the fridge, and the flavors will really pack a punch!

Casserole de Mexico

Hello friends & Happy Sunday! I hope everyone had a wonderful weekend.  Today's recipe is one that I got from my hubby's cousin, who is a great baker and cook herself.  Casserole de Mexico, or Mexican Casserole, is not only quick and easy but it is also super healthy because it's packed with tons of veggies.  This is also a perfect weeknight dinner because we were able to cook, eat, and clean up in an hour!  Now that is what I call a successful weeknight dinner.  Don't forget to tell us how it turned out once you make it at home.

Ingredients:
1-2 tsp EVOO (extra virgin olive oil)
2 cups spinach
2 cups baby kale
1 cup frozen corn kernels
1 - 1.5 cups mushrooms, sliced
1/2 orange or red bell pepper, diced
1 can of Hot Rotel (liquid drained)
1/3 cup cilantro, chopped
1 can black beans (rinsed & drained)
12 small corn tortillas (I used Marcela Valladolid Street Taco tortillas)
Pam or olive oil
pinch Mexican oregano
1 tsp ground cumin
salt & pepper to taste
1/3 - 1/2 cup Mexican blend cheese
fresh or pickled jalapeños (optional)

Directions:
1.  Preheat oven to 375(F) degrees.
2.  Heat EVOO in a non stick skillet over medium to low heat & add Mexican oregano and pepper.
3.  Add frozen corn, then mushrooms, let some water release from the mushrooms.
4.  Add finely diced bell pepper, followed by spinach and kale.  Remove from heat as soon as the spinach and kale starts to wilt. 
5.  In a separate bowl, mix rotel, 1/2 cup cheese, beans, & sautéed veggies.  
6.  Add cumin, cilantro, and mix well. 
7.  In the same skillet used to sautee veggies, spray corn tortillas with Pam on both sides and heat until warm. 
8.  In a baking dish, spread a light layer of veggies at the bottom of the pan (this will be the only layer with a light amount of veggies).
9.  Place a layer of corn tortillas on top of veggies followed by a heavy layer of veggies.  
10.  Continue to layer in this same way until all of the tortillas are used up & the top layer is a heavy layer of veggies.  
11. Top with a sprinkle of cheese and jalapenos at the very end.
12. Cook at 375 for 15-20 minutes or until the cheese on the very top has melted and most of the liquids from the veggies has evaporated. 
13.  Serve with your favorite hot sauce, avocados, chips or whatever your heart desires. 

On a side note, I know it may seem like this casserole may be dry because there is no sauce but the veggies do release a lot of water.  The casserole holds up really well and tastes great the next day so be sure to save it, that is if you have any left. :)      

Baked Casserole

     

Kale Chips

So this recipe may not be for everybody, but don't knock it until you try it! I'll admit I was pretty skeptical too, but I actually liked it! Kale is an awesome veggie, it's packing with vitamins, high in fiber, can help lower cholesterol levels, it's great for detoxing and the list goes on! The first time I tried it, I sprayed it with a little cooking spray and while some of the Kale became nice and crisp, the other leaves stayed a little chewy. The trick is to drizzle a teaspoon or two of extra virgin olive oil. Whenever you see kale next at the grocery store (especially if it's on sale!) pick up a bunch and try this out!

Ingredients
- 5-6 cups washed and trimmed kale leaves
- Extra virgin olive oil
- Salt and pepper to taste
- Crushed pepper/chili powder (optional)

Directions
- Heat oven to 350.
- Spread trimmed kale leaves on a large baking sheet and make sure they are not overlapping each other. Drizzle a couple of teaspoons of olive oil all over the kale and toss with your hands lightly to coat leaves.
- Sprinkle with a big pinch of salt and pepper, and some chili pepper (optional) if you like.
- Bake in the oven for about 20-30 minutes.
- Cool completely and enjoy!

Protein Packed PB Smoothie

If you've ever been to Jamba Juice, you may have heard of their Peanut Butter Moo'd Smoothie that is packed with protein.  It is by far and away, the only smoothie I drink from there...mainly because I usually tend to go there when I'm fasting and need something to fill me up and keep me going for a while.  Unfortunately, the smoothie is one of the pricier one's on their menu so I try not to go too often.  A few weeks back, I was browsing the net and ran into a recipe that replicated it and thought, that sounds delicious, I should def make that at home.  After trying it out, let me tell you, it was absolutely heavenly! The smoothie tasted exactly like that I get from Jamba and at a fraction of the cost, it was even sweeter.  Here's the recipe:

Ingredients:

1 large ripe banana, peeled, cut, & frozen

2-3 TBSP unsweetened cocoa powder

6 oz (roughly 3/4 cup) of non fat Greek Yogurt 

3/4 cup milk (I used Almond milk)      

1 TBSP agave, maple syrup, honey (optional - I did not add any additional sweetener)

1 TBSP peanut butter (I used the natural kind)

Drizzle of chocolate syrup (optional)

Directions:

1.  Place all of the ingredients in a blender, in the order listed, & blend on high until thick and smooth.  

2.  You may want to start out by using 2 TBSP of cocoa powder and then add on additional if needed.  

3.  Swirl chocolate syrup in a glass and pour smoothie on top if you opt to do so. 

4.  Add or remove ingredients according to your fancy and enjoy! 

P.S. This smoothie contains 23 grams of protein without the gross chalky after taste.