I made this for breakfast as a pre-Spinning meal and it was perfect. Not too heavy, but a ton of nutrients to give you that added boost of energy before what ended up being a really tough workout (thank you, Laura!).
I was skeptical about avocado in a breakfast smoothie, but now I don’t think I’ll make any green smoothies without it. I was devoted to my Mango Tango Green Smoothie, and this isn’t much different, but the added coconut water and avocado really boost the health benefits. The original recipe that I saw of this, from Sally’s Baking Addiction, didn’t have enough coconut water for me or to really blend it in my blender.
Notes on this recipe: Make sure you use an unsweetened plain coconut water. There’s a lot of coconut waters out there with a ton of extra sweeteners (all sugar) so get a plain, organic variety. I use Cocozia, which is organic and has nothing added.
Read on for the recipe.
Hey everyone and happy Thanksgiving! We’re off this morning to central New York to celebrate with Trevor’s family. It’s a really busy day. We start at the family hockey game (a Gowan Thanksgiving tradition) then back to aunt and uncle’s house for family time and dinner.
This year I’m making an appetizer for the Thanksgiving celebration, and I really wanted to try this Spinach, Bacon and Onion Dip (from Martha Stewart). It seems pretty close to the traditional Spinach and Artichoke Dip, but a lot easier and super tasty. I made this dip yesterday and tried it out in my own little soup dish (gotta make sure its good enough to leave the house!). It was delicious and a perfect start to a great meal. This is also one of those great dishes that is a crowd pleaser when you have absolutely no clue what to bring to a holiday party!
Thanksgiving could possibly be one of my favorite holidays so I’m really excited to see some family and catch up, and, of course, have one of the best meals ever. I seriously love stuffing and could possibly eat it every day of the year!
Read on for this great dip recipe.
I mentioned previously that I was doing some make-ahead meal prep for when Trevor was out-of-town, and this was one of the things that I wanted to try. There’s so many quick dinner options, but not many are healthy and things that my kids will actually eat. Parents out there, you understand.
So these turkey meatballs were perfect. I actually made a quadruple batch of them almost two weeks ago, and froze them into dinner sized portions. We pretty much ended up with four freezer bags full of these balls and plenty of easy, go-to things to eat. The best thing is that my kids actually eat them (and they have quinoa and spinach and don’t freak out about that!).
Ugh, feeding kids sometimes can be a battle of wills, but with meals like this (that sneak the healthiness into dinner), it’s not too hard. Yes, I did serve these with a side of French fries, but who can blame me? I have another week of single motherhood to go so I’ll cut corners where I can.
This recipe originally came from The Lo Down, but I did make some changes. First, I swapped out the kale, which the recipe originally called for, with baby spinach. Nothing monumental here, but I just wanted to use up what I had in the fridge rather than buying more of something else. Also, I left out the cheese and didn’t fry them (to lighten up the recipe a little bit more). The meatballs didn’t really need the cheese (full disclosure: I completely put it in until I was going to put them in the oven); Plus it was easier to just roll the balls out and put them on a big cookie sheet in the oven rather than cooking them on the stove.
This is a perfect make-ahead meal and definitely something we’ll be eating again!
Read on for the recipe.
This is a great intro to green breakfast smoothies. The banana-mango combination really hides the vegetable taste, and is just a complete breakfast. As I’ve said before, smoothies are just the easiest breakfast ever. Throw everything in the blender, turn it on and pour it in your to-go cup. I normally drink mine while stuck in traffic on my long commute to work, and it helps me find a little bit of zen before my work day.
I upped the Greek yogurt in this recipe, originally found on the SELF magazine website, to help it last just a little bit longer into the morning. To make this recipe even easier, I used frozen mango.
Want to try more smoothie recipes? Give my Peanut Butter & Jelly Smoothie a try.
Read on for the Green Smoothie recipe.
About two weeks ago, Trevor informed me that we were in a dinner rut, and he was right. We were kind of just eating the same thing all the time on weeknights.
The main problem is we just don’t have a ton of time to cook dinner on work days (who does?). We get home after a long day, everyone wants dinner immediately. Basically, a 30-minute meal seems like a luxury at this point.
So I took the challenge to find some better weeknight meals, but taking small shortcuts here and there. On the weekends, I have plenty of time to make homemade pesto, but weeknights are just not that relaxed. So enter some great grocery store shortcuts like store-bought pesto.
We’re really lucky to have a great grocery store like Healthy Living Market in town that stocks real prepared foods. Like, ones that you can actually name all of the ingredients in. The pesto was really flavorful and nutty without being super garlicky. I also picked up a small package of heirloom tomatoes while I was there, and they made a great add-in to this pasta dish. This recipe is super simple, but a great change-up from the traditional spaghetti with meatballs rut we were in.
Notes on this recipe: I just formulated this on the fly, so the measurements aren’t super exact. The best part is: don’t buy anything super special for this. If you don’t have the tomatoes on hand, you can always swap out for asparagus, peas or any other vegetables you have hanging out in your refrigerator. Use what you have.
Read on for the recipe.