Just in time for St. Patty’s Day, I present to you with this lovely green monster smoothie. While I don’t intend on drinking these this Sunday (hey, I *am* Irish after all!), these smoothies have been my go-to for breakfast or lunch on most other weekends. They make a great, nutrient-packed meal replacer, as you are pretty stuffed after drinking one. I like them because they’re easy and quick to make when I don’t have much in the fridge or I’m nursing a hangover, much like I will be this Sunday. As always, ingredients are easily customizable to what you have available. I’ve subbed frozen spinach for fresh, greek yogurt for milk and so on. One thing to note from my experiments though, whether it’s fresh or frozen, you always need a banana. That’s what she said. HA! I just said what you were thinking. But seriously, you need a banana to help “overpower” the flavors of the other ingredients. I’ve tried it without banana and it just tastes like a weird milk and spinach smoothie. Gross.
Green Monster Smoothie
- 1 cup baby spinach
- 1 banana, cut in thirds
- 6 frozen strawberries
- 1/2 cup orange juice
- 1/2 cup skim milk
- 1 tablespoon chia seeds
Add ingredients to a blender and blend, blend, BLEND! Depending on your blender, it may take a few minutes to get everything smooth or you may need to stir the mixture up halfway through. I like my smoothies to be drinkable through a straw so you may need to add or subtract liquid until you reach your desired consistency.
Posted by Beverages, Recipes
Tags: Banana, blended, blender, chia seeds, easy, green, healthy, low fat, monster, shake, smoothie, spinach, strawberries, vegetables, vegetarian
Zucchini is one of those vegetables that grows in abundance in the summer months and people either love it or hate it. This usually isn’t a problem except for when you live with a zucchini-hater like my husband and you have a farm share that readily supplies you with a ton of zucchini. That means I spend many of my nights trying to find a way to hide it in meals and then testing to see if he can still taste the dreaded vegetable. Normally he can. Which usually leaves me saying “Really? Reaaalllly? Are you messing with me? I don’t know how you can hate zucchini!” or something similar. This time was slightly different. This time he said “Those aren’t bad, but I still taste zucchini.” Now I know that doesn’t seem like much of a monumental answer, but all I heard was “Those aren’t bad” when I usually hear something like “Ew, I don’t like it.” Moral of the story: give these muffins a try. You might even be able to get a zucchini-hater to say “those aren’t bad!”
Zucchini, Banana and Chocolate Chip Muffins
adapted from http://tastefullyjulie.com/health-nut-banana-bread/
- 3/4 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs
- 1/4 cup honey
- 2 medium overly ripe bananas
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 cup zucchini, shredded
- 1/2 cup chocolate chips
Preheat oven to 350 degrees and spray a large muffin tin with oil. In the bowl of your mixer, whisk together the first seven dry ingredients. Then mix in the eggs, bananas, brown sugar, and vanilla until smooth. By hand, fold in the zucchini and chocolate chips. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Makes 12 muffins.
Posted by Appetizers, Dessert, Recipes
Tags: baked goods, baking, Banana, chocolate chip, CSA, cupcake, farm share, frozen bananas, healthy, local, low fat, low sugar, muffin, organic, summer vegetables, Zucchini
My husband and I both HATE ripe bananas. So, inevitably, we end up with a pile of brown bananas in our freezer, and I have to be crafty in using them. Luckily, we also keep our kitchen bare of snack or dessert foods, and there you have it, this dessert creation was born in a moment of desperation. Note: All of the kooky ingredients can easily be replaced with normal ones (use any kind of milk, sweetener, and ricotta that you have), this is just the ultra-light route. Also, I don’t recommend freezing this for more than a few hours—because there is no fat like in ice cream, this doesn’t stay creamy once frozen. So it’s best served immediately after hitting the right texture.
Low-fat Banana-Raspberry Ricotta Dessert
- 1 cup fat free ricotta
- 2 frozen bananas, thawed
- 1/4 cup almond milk
- 1 packet of Stevia
- 3 raspberries
- some sliced almonds
Simply blend the thawed banana, ricotta, stevia, and milk together on high until well combined. Stick in the freezer to firm up for about 2 hours, then top with almonds and raspberries right before serving. Makes 2 smallish servings or 1 really big one!