Monster Green Smoothie

I'm sure by now that many of you have heard of green smoothies. Made with spinach or other greens and fruit that are so healthy (so much so, in fact, that I'm not sure why it's appearing on my blog!) and full of fiber and iron and protein if you use peanut butter. 

Here's a site to read up on the Green Monster Movement. There's also lots more recipes for variations on the green smoothie.

To me it looks like a green monster got blended up. So I just can't look at it while I drink it. It's in my head, for sure, because these are delicious. I use spinach which takes on the flavor of whatever else you add to it. 

1 sliced banana, frozen (slice then freeze in a plastic bag)

1 Tbsp. peanut butter (you could also use almond butter)

1/2 c. Vanilla 0% Chobani Greek Yogurt

1 c. Vanilla Almond Milk

4 c. baby spinach

Combine all in a blender and blend until smooth.

Nutritional stats: 350 calories, 10g fiber, 21g protein

Awesome, right?!

P.S. I know you're eyeing my awesome Micky glass from the 80's. It's ok. That's how I roll...

You could also change it up to suit your tastes. Like I'm gonna try skipping the banana and using some strawberries and 1/2 c. blueberries. Or using cocoa powder and peanut butter along with the banana. Whatever you like, give it a go!

Recipe Source: Iowa Girl Eats

I linked this to Seasonal Inspiration, Cast Party Wednesday

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Baked Risotto with Asparagus & Spinach

I've never eaten risotto. I've never made risotto. Until I saw this dish. I knew I needed to try it. I like asparagus and I like spinach. Together in this risotto, it's pretty tasty. You could substitute broccoli if you aren't fond of asparagus. I think you may like it.

1 Tbsp. olive oil

1 c. finely chopped onion

1 c. Arborio (risotto) rice

8 c. (8-10 oz.) spinach leaves, torn to pieces

2 c. chicken broth

1/4 tsp. salt

1/4 tsp. nutmeg

1/2 c. shredded Parmesan cheese, divided

1 1/2 c. sliced asparagus

Heat oil in a skillet over medium-high heat. Add onion and cook & stir 4 minutes until tender. Add rice; stir to coat with oil. Stir in spinach a handful at a time, adding more as it wilts. Add broth, salt, & nutmeg. Reduce heat and simmer 7 minutes. Stir in 1/4 c. cheese. Put in a 9x13 baking dish, sprayed with cooking spray. Cover and bake 15 minutes. Remove from the oven and stir in asparagus; sprinkle with the rest of cheese. Cover and bake 15 minutes more or until liquid is absorbed.

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Spinach Salad with Poppy Seed Dressing

I love love love this salad! I actually grew spinach in my garden this year just so I could make this salad anytime I wanted. Not kidding. My neighbor made this for a church dinner and I asked her for the recipe right then. Only I had to wait a few weeks to get it because she left for England the next day. Those were some long weeks. I made this salad the day after I finally got this recipe. Now, you can make this as the recipe says if you are serving it to a group of people, or you can do like I did. Just make the dressing and keep it in a container and make it as you want to eat it. The spinach will wilt if you put the dressing on it and put the leftover in the fridge. So I just keep the dressing in the fridge and add the onions (you'll see later) as I want to eat this. I also left out the mushrooms and cottage cheese and added sliced mozzarella cheese sticks instead.

Spinach Salad with Poppy Seed Dressing

1 (1.5 oz) package of spinach

1 c. cottage cheese (or use sliced mozzerella string cheese)

1 red onion

3/4 lb. fresh mushrooms, sliced (optional)

1/2 lb. bacon

Cook the bacon and chop it up. Put it in the fridge until you're ready to put the salad all together.

Slice the onion into thin rings.

Poppy Seed Dressing

1 1/2 Tbsp. poppy seeds

1 c. oil

3/4 c. vinegar

3/4 c. sugar

1/2 tsp. salt

3/4 tsp. dry ground mustard

Combine the dressing ingredients in a jar or bowl. Shake or mix well.

 Place the onion and mushrooms (if using) into the dressing and let it marinate at least one hour. Just before serving, combine the spinach, cheese, marinated onions and mushrooms, and bacon.  Toss with the dressing. Serve immediately.

Note: To make individual servings, keep all ingredients seperate and make it as you want it. Just stick the amount of onions and mushrooms you need  into a small container with the amount of dressing you need. Let it sit for an hour before you add it to your salad. 

Printable Version

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