Pineapple + raspberries + banana + kale +grape juice + water + ice = good fuel for the#brain and #body. Especially beneficial when attending a two day marketing bootcamp because I like to learn, enjoy the material and not get sleepy mid-day.
Tag: kale
Recipe: Toasted Naan
Too late for breakfast, but starving and needing a snack before my lunch meeting… Toasted mini #naan with artichoke hummus and kale, Brussels sprouts and salad piled on top. The creaminess and crunchiness are fabulous combo.
Holiday healthy eating tip
Happy holidays! Face it, you’re going to eat a lot of bad for you food during the holidays. With all the butter, sugar, flour and meat products, I think that it’s obvious our families are trying to kill us with traditional holiday favorite food. I thought our families were supposed to love us… sheesh!
Since the calories are going to happen, aim to eat healthy with any possible meal. For example, have a green smoothie for breakfast so that way you’ll get your leafy greens and fresh fruit taken care of first thing.
Easy Green Smoothie Recipe: (serves 2)
5 oz leafy greens (kale, spinach, collard)
3 pieces of fruit
2 cups ice
1 cup fruit juice
1 cup water
Blend until creamy
Make wise choices and you’ll feel better… which in turn will help you to enjoy the holidays more!
Recipe: Green Smoothie
Kale, orange, raspberry, apple, and mango juice. Awesome way to start the day!
Recipe: Grapefruit Smoothie
Todays breakfast smoothie to start off a productive weekend!
INGREDIENTS:
5 ounces spinach
2 leaves kale
1 cup frozen berry mix
1 cup fresh grapes
1 pink grapefruit, peeled
1 banana
Ice
DIRECTIONS:
Blend together all ingredients and enjoy! Get ready to have your socks knocked off because the grapefuit flavor really covers just about everything else. Really tart and refreshing. Bring on the day!
We love how every smoothie is a different flavor!
Recipe: Eat To Live: Golden Austrian Cauliflower Cream Soup
An excellent soup from the Eat To Live recipes!
Serves 4
Ingredients:
1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning [we used 3 tablespoons]
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
1 cup raw cashews
5 cups chopped kale leaves or baby spinach
Directions:
Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. (If you are using spinach there is no need to steam it. It will wilt in the pot.) [We used kale]
In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in steamed kale (or raw spinach).