Recipes

Healthy Eggplant Parm

So today was a SNACK FREE DAY! I honestly don’t think that’s ever happened before. I was definitely getting super hungry around lunch time, but then it was 5pm before I knew it and I hadn’t had an afternoon snack. I got home to do some prep for dinner, and then went out for a run before realizing I hadn’t had anything since lunch time. It certainly won’t be a new habit because I love to snack so much, but it was a first!

I had an awesome run today, too. I think taking 2 days off was what my body needed, and I was super speedy on today’s run! I set out to do 5 miles, and the first mile was 8:46. I honestly think that’s the fastest I’ve ever run a mile! I normally end up around 9:40-9:45 pace, but today’s pace was 9:14! Not sure what was going on there, but I felt really good the whole time. Today’s Stats:

Distance: 5.00 miles

Duration: 46:09 minutes

Avg Pace: 9:14 min/mile

Avg Speed: 6.5mph

Calories Burned: 577

During the last mile or so, my stomach definitely started to grumble a bit, and thinking about what I could have when I got home got me through… a chocolate cherry bomb (WITH all the ingredients this time!)

This smoothie had:

  • 1 cup light soy milk
  • 12 frozen cherries
  • 1 semi-frozen banana
  • 2 tsp cocoa powder
  • 2 cups spinach

Sooooo good. It hit the spot and carried me through showering and making dinner without eating my arm.

I looooove eggplant parmigiana. It’s one of my favorite dishes at any Italian restaurant, and was long before I gave up meat. The problem is, most places you get it, the eggplant is deep fried and its doused in so much cheese and probably has butter and oil everywhere. I made some tonight that was just as good as restaurant style, but a million times healthier!

I had a japanese eggplant, which is a longer, thinner eggplant than your standard, but very similar otherwise.

I sliced it up into evenly thick pieces, and then covered a plate with salt. Salt is the trick here, because it pulls the moisture out of the eggplant. Cover the tops of the eggplant with salt too, way more than you’d normally use.

I did this before my run, and when I came back the plate was covered in water. Check it out:

After the eggplant sat in the salt for about an hour, I quickly rinsed off the salt and then patted it dry with paper towels. Then I got two bowls ready, one with egg and one with panko crumbs. It’s important to season the panko crumbs pretty heavily since that’s where most of your flavor is coming from. I just used salt and pepper, and here was everything ready to go:

I put the eggplant slices first in the egg wash, and then in the breadcrumbs. It’s good to keep one hand “wet” and one hand “dry” if you can, so I used my left hand to pick up the eggplant, put it in the egg, flip it over, and then drop it in the breadcrumbs. I then used my right hand to flip over the eggplant and toss it around in the crumbs, and then put it on the baking sheet. I did this for all of the slices of eggplant and it keeps it less messy if you have your designated wet/dry hands.

I baked these at 375 for 10 minutes, and then flipped them over and baked them for another 10. Then I put some sauce on a plate, placed some eggplant slices, and then topped it with shredded mozz. I threw it in the broiler for another 3 minutes and the cheese got all melty and crispy.

How good does that look!? It was incredible. And, with Weight Watchers, its only 4 points for half the eggplant with the sauce and cheese! You could bulk this dish up with some pasta, but it stood alone quite well. Yum.

Also, in other exciting news, I just got my ticket to the 2010 Healthy Living Summit!! So excited! Is anyone else is going?! Be back tomorrow!!

Easy Creamy Tomato Soup

Hey! How has your Wednesday been? Mine has actually been really good! The weather held up for most of the day, so I got to run the errands I put off yesterday and now have another pair of work pants that fit! Woohoo. I had an awesome snack in the afternoon around 4:30.

A plain Chobani with a packet of Truvia, a crushed Weetabix biscuit, and 1 tbsp coconut flakes. Delicious. As soon as 5pm rolled around, it started sprinkling outside, but it was still pretty warm, so I came home and decided to go for a run. It actually felt GREAT. There were parts of the run that were tough (miles 1-2, and 4.5-5.5) but overall it was much better than Saturday, and the light rain actually kept me cool. I also remember my ipod shuffle this time, which was a lifesaver. 🙂

Stats:

Distance: 6.00 miles

Duration: 58:35

Avg Pace: 9:46 min/mile

Avg Speed: 6.1 mph

Calories Burned: 701

I’m glad to be back to running where it actually feels good! 🙂

After my run, I made an easy, delicious Creamy Tomato Soup that you have to try! This recipe is courtesy of my sister Wendy, with a few tweaks by me. This is all you need for the soup:

Ingredients:

  • 2 tsp oil of choice (I used olive)
  • 1/2 white onion, chopped
  • 1 can diced tomatoes (I used organic fire roasted)
  • 1 container plain Chobani (You can substitute half and half)

Directions:

  1. Heat 2 tsp oil in a pot over medium heat
  2. Add chopped onion and cook for 5 minutes until onion is soft, not browned
  3. Add can of tomatoes, juice and all, and stir in with onion
  4. Continue to cook for 5 minutes
  5. Mix with a hand blender, or a regular blender (but be careful not to close the lid fully since the soup will be hot!) to desired consistency. I left mine a little chunky because I like the soup that way.
  6. Mix in Chobani or desired amount of 1/2 and 1/2 and keep over the flame until heated through
  7. Garnish soup however you like. I used shredded cheddar.

This recipe makes 2 good sized bowls of soup (with 2 WW points each if you use the same ingredients I did) and is creamy, chunky, and delicious!

I had the soup with a toasted everything bagel thin with an over easy egg and more cheddar.

Such an easy and delicious dinner! I looove cream of tomato soup and this version is delicious and healthy too!

Dessert was 1/2 a mango, chopped up.

Off to catch up on the Biggest Loser and take it easy! Goodnight!

Iced Banana Pancakes

I stayed up way to0 late again last night because my boyfriend got home from work late and then we watched too much TV, so I woke up really cranky. I knew there was only one thing to bring me out of the funk and wake me up, a delicious breakfast. Presenting… Iced Banana Pancakes.

Ingredients:

Pancakes

  • 3 tbsp pancake/waffle mix (I use this kind)
  • 2 tbsp rolled oats
  • 1/2 scoop vanilla protein powder
  • 3 tbsp milk of choice (I used light soy)
  • 2 tbsp egg whites
  • 1 banana, sliced

Icing

  • 1 tbsp nut butter (I used almond)
  • 2 tbsp milk of choice (I used light soy)
  • 3 slices of banana that won’t fit in pancakes

Directions:

  1. Heat skillet over medium heat and spray with nonstick spray
  2. Microwave sliced banana for 30 seconds to soften
  3. Pour 1/2 the batter into skillet once its heated
  4. Add sliced bananas into the pancake
  5. Flip pancake
  6. Repeat steps 3-5 for second pancake.
  7. Take remaining banana (2-3 slices), add 1 tbsp nut butter and 2 tbsp milk, and microwave for 30 seconds.
  8. Mix icing with a fork until consistency is uniform
  9. Spread icing over the pancakes, half on each
  10. Eat and be in heaven.

The icing will look something like this when its done:

And the finished pancakes:

These were seriously sooooo good. Microwaving the bananas before putting them in the pancakes gets them really soft and makes the banana flavor spread throughout the pancake. The mashed banana, almond butter, and milk “icing” makes the perfect pancake topper and replacement for syrup. Plus, nut butter is amazing and always makes your meal stick your ribs a bit more. To make it prettier, garnish with berries.

I’m going out for lunch today with a client to Bobby Vans. Should be fun!

Easy Homemade Granola

Morning! Today is chilly here in DC but sunny instead of raining like it has the last several days. I’m really looking forward to going on a bike ride or for a run tonight after work! My body is ready to move now that I’ve taken two days off in a row. 🙂

I love granola on my yogurt/oatmeal, but it’s usually really expensive in the store and has a lot more calories and fat than I like for a topping (besides nut butter of course). So, I decided to make my own last night, and it was SO easy and came out so delicious, even if I baked it for a little too long. The great thing about making it at home is you can control exactly what goes into it, and how much oil and/or honey you put into it, so you can control the nutritionals.

Into this bowl went:

  • 1 cup rolled oats
  • 1/4 cup sliced almonds
  • 1/4 cup unsweetened coconut flakes
  • 1 tbsp olive oil
  • 2 tbsp honey

That’s it! I mixed this all together, making sure to spread the honey and olive oil evenly throughout the dry ingredients, and then spread it out on top of wax paper in a 13×9 in pan.

Then, I put it in the oven at 350º for 25 minutes, mixing it around half way through.

If I could do it over again, I would have taken it out after 20 minutes instead of 25. It isn’t burnt by any means, just a little dark. Guess that’s the trouble with making up your own recipes! 🙂 Store it in an airtight container. I made it into 4 huge servings, but it could easily make 6 or 8.

But really, you can make this with anything you have around. The honey/oil clumps it together so it gets crunchy and delicious. You can add cinnamon, dried fruit, chocolate, sunflower or pumpkin seeds… you name it. Just remember that if you’re going to put any chocolate or dried fruit (raisins, cherries, etc), you want to add those things after its done baking, but while its still fresh out of the oven and warm.

Even though I sampled some last night after it was done, I couldn’t wait to try it out on my yogurt this morning.

I had a Chobani 0% plain yogurt with a big serving of the granola, a sliced banana, and a sprinkle of cinnamon. It was seriously SO good and so easy! Plus, this granola is sooo cheap compared to buying a $5+ box in the store.

Happy Tuesday!!

Sweet Potato Ravioli

Hiya! I’m sitting here catching up on The Biggest Loser from last night… Do any of you guys watch this show? I have watched a handful of the seasons of the show and feel like I get sucked in once I start watching it. I like the whole concept of promoting exercise and healthy eating to change your life, but I think the expectations that are set are just so unrealistic. The contestants start crying if they only have a 2-3 pound loss, which for a normal person, is a great loss for one week! You’re only supposed to lost .5-2.0 pounds a week for a healthy weight loss, so for them to be brought to tears for exceeding this rate just blows my mind. That said, I think its pretty incredible to watch the contestants transform over the course of the show. A lot of these contestants are so huge that they could easily turn to gastric bypass or another drastic measure, so the fact that they do it with exercise and healthy eating is pretty damn impressive. So I guess I’m 50-50. I also think the promotions for the products are just over the top. It’s VERY easy to tell who the sponsors are, and sometimes its just way too in your face with Extra Gum and Ziplock bags (both of which I like, but come on).

Anyways, afternoon snack was the other flavor of Siggy’s, Orange Ginger.

I put it in a bowl and topped it with a sliced kiwi, 2 strawberries a coworker gave me, and a crumbled Weetabix Biscuit.

I really wanted to like it, but this flavor was just not for me. I can’t describe it exactly, but I really didn’t like it. I did eat the whole bowl but the toppings were much more my thing. 🙁 I still think you should try it if you want to because it’s Tina’s favorite flavor, so I think it’s just a preference thing. Having the bigger snack did do the trick though – it carried me through several hours without feeling hungry and without a second snack.

After I got home from work, I was planning on going for a bike ride because my new bike shorts arrived today, but the rain made me decide to postpone. I ended up doing 2 yoga workouts – first Shiva Rea Yoga for Beginners which was a 20 minute flow sequence. After that, I did the same one from yesterday – Less is More Yoga. So that totaled 40 minutes all together and I felt really good during and after. The thing I love about yoga is that I’m focusing so much on the moves, that I barely notice how hard I’m working and then I realize I’m sweating. I still like to do a lot of cardio but I’m glad I’ve made yoga and flexibility training a pretty regular part of my workout.

I snacked on some frozen fruit while I was making dinner:

x2. I actually really like eating the fruit frozen. I used to eat frozen grapes a lot when I first started doing Weight Watchers because they tasted like sherbet and don’t get fully frozen through. This fruit gets a bit more frozen, but as your eating one piece the rest defrosts a tiny bit, and I think it’s delicious. It makes me slow down majorly because its frozen, and completely satisfies my sweet tooth.

Then came the main event… Sweet Potato Ravioli! They were so delicious and tasted like gourmet cooking, but were so easy to make. I used Nasoya Wonton Wrappers for the pasta:

And for the filling, I microwaved a sweet potato, peeled off the skin, and mashed it with a fork. To the sweet potato, I added a generous tablespoon of brown sugar and some pumpkin pie spice.

I mixed that together and that was it! Then I took about a teaspoon sized amount of the sweet potato filling and put it in the middle of a wonton wrapper:

Then I dipped my finger in water and rubbed it around two sides of the wonton wrapper, and then folded it over and the water helped seal the sides together.

I did this for 16 wontons (8 for dinner tonight, and 8 for lunch tomorrow) and for some of them I pulled the two edges together so that they looked like the wontons in soup. Here they are all ready to cook:

Then I boiled them for 5 minutes. You know they’re done when they start floating at the top of the pot of water.

For the sauce, I did a really random cream sauce with Greek Yogurt. I chopped up some shallots and parsley:

I heated 1 tbsp olive oil and then added the shallots. I put in about 1/3 cup of greek yogurt, some lemon juice, a little splash of soy milk for some liquid, and the chopped parsley. Then I added some salt and pepper, and some fresh shaved parmesan.

These ravioli were SO DELICIOUS! Seriously, best thing I’ve made in a long time. Using the wonton wrappers is so easy, and they are pretty low cal. 8 of them have 160 calories and .5 grams of fat, so not bad! The cream sauce was good too, but I don’t know that these two were really meant to be a pair. I think I’d make the cream sauce again and the ravioli again, but just not together. The ravioli had a sweet flavor and thinking about them now is seriously making my mouth water.

I’m off to relax and watch the rest of the Biggest Loser. Have a good night!!

Stuffed Mini Sweet Peppers

I think I jinxed myself earlier about the caffeine because I’ve had a lingering headache since after work that’s just getting worse… ugh. It’s too late to have caffeine but hopefully it’ll go away while I’m writing this…

Unfortunately the rain didn’t stop after work and it was actually pretty chilly, so I decided not to do a run. I looked on ExerciseTV on Demand for a good workout. I started with a hip hop routine, but I could not keep up. I was laughing so hard while watching the instructor and the moves were just ridiculous to me. I’ve done some random dance workouts before which were great workouts, but this one was just silly. So I browsed for another video and found a Jillian Michaels Yoga Meltdown. It was a 30 minute workout and it was INTENSE. It puts my “hard” workout from yesterday to shame. But, I powered through it and was so happy when it was over. 😛

Pre-workout, I had a green monster. Check out this bag of fruit I got at Costco over the weekend:

It’s ingredient list is just the fruit in there with nothing added, which makes me happy. There’s strawberries, pineapple, honeydew melon, and peaches, and perfect for smoothies!

This Green Monster had:

  • 1 cup light silk soy milk
  • 1 banana
  • frozen strawberries and melon
  • 1 packet Amazing Grass
  • 2 handfuls of spinach

Yum! After I was done the workout, I got right to making dinner. I didn’t have a recipe, I just sort of went with the flow, and it turned out great! I had this bag of mini sweet peppers (from Costco)

So I decided to do Stuffed Mini Sweet Peppers. I started by washing off then cutting up the peppers. I made one slit down the side of the pepper, and then cut around the top where the stem was:

The stems pulled right out and there were minimal seeds, but I removed them all. Here’s the cleaned peppers:

Then I made the simple stuffing while preheating the oven to 350 degrees. Into the stuffing went:

  • 1 cup cooked brown rice
  • 1 cup MorningstarFarm Sausage style crumbles
  • 1 cup frozen cauliflower, thawed in microwave, then chopped in the food processor
  • red onion, browned in a pan
  • 1/2 cup panko crumbs

Then, I took the stuffing and put it in the peppers. I sprayed a 13×9 inch baking pan with nonstick spray, and placed the stuffed peppers in there:

Then I baked the peppers for 30 minutes. After 10 minutes, I added 3/4 a cup of white wine to the bottom of the pan to give it a little moisture. Once the 30 minutes were up, the peppers were done!

I also had a salad on the side with spinach, strawberries, apricots, shredded mozzarella, 1 tsbp ground flax with blueberries:

Such a great meal! The sausage style crumbles have so much flavor that I barely needed any seasoning in the mix. The peppers got a little soft but still retained a little of their crunch, and they were just awesome. I can’t remember the last time I had stuffed peppers. Yum!

I’ll leave you with this.. Check out the inside of my pack of gum:

Haha. That cracked me up when I read it.

Goodnight!

Wind Drag and Mussels (Not Together!)

How is it already after 9pm!? Today flew by because I was swamped at work. I made some popcorn brown paper bag style but inhaled it too quickly as I was working, so no picture. This time I just put a little cinnamon in the bag, shook it up, and it was really tasty! Sometime after lunch, I started to feel SO sore from doing The Shred last night. It’s kind of funny how I ran 10 miles and wasn’t sore, but did 20 minutes of circuit training and I feel like an old lady! Guess I have to start doing it more often.

I got home from work and some Amazing Grass samples had arrived. I was really looking forward to trying them, but they sent me packets of a bunch of different kinds so I didn’t know which one to dive into first.

I decided to go with this one:

Green SuperFood (just the basic one). I made my regular Green Monster with:

  • 1 cup light soy milk
  • 1 medium frozen banana
  • 4 frozen strawberries
  • 5 chunks of frozen pineapple
  • 2 handfuls of spinach
  • Green SuperFood Amazing Grass

It was so good! I honestly didn’t notice the Amazing Grass in there too much besides it being extra green, but the package said its great to use for an energy jolt in the morning, so I think I’ll try it with a morning workout and see if I feel a difference. Also I’m looking forward to trying the different flavors – chocolate and berry – now that I’ve given the plain one a go.

After my GM, I decided it’d be good to go out for a walk/run to loosen up. I started by walking .75 miles, then ran for 4 miles, then walked for another .75. I don’t think I’ve ever experienced such bad wind drag! My splits for the running miles were: 10:07, 9:55, 8:55, 9:05. For the first half of the run, I felt like I was moving my legs and they weren’t going anywhere! It was such a strange feeling, but I was hoping on my way back the wind would blow in the opposite direction and help me go faster, and that it did! For the two miles back, there were a few gusts that really pushed me along! Crazy that there was a 1 minute 12 second difference between my fastest and slowest mile on that run. I don’t think I’ve ever had that much of a pace difference during the same run before. I stretched a bunch after I finished and am feeling a lot looser and better now than I was before the run.

After my run, I was HUNGRY. I had gotten some mussels and leeks at Whole Foods last night, so I looked up a few recipes today to get some ideas, and ended up deciding to make them together. I rinsed off the mussels first and threw out the few that were open, and then sliced up the two leeks. I heated up some chopped garlic, dried thyme, and white wine in a wok, and then tossed in the sliced leeks.

I let those go for about 10 minutes, and then put in the mussels and mixed them into the leeks.

I covered the wok and let it continue to cook for another 10 minutes or so. It smelled SO good I was looking forward to it being done! While the mussels were finishing up, I toasted a Thomas Bagel Thin to soak up the extra broth with.

Here’s my serving:

And the toasted Thomas Bagel Thin:

After I ate all the mussels, the bagel thin worked perfectly to soak up the extra broth in the bottom of the bowl:

Yum! This was a really tasty and easy dish. It only took about 25 minutes from start to finish, including chopping everything up and cleaning the mussels.

Question.. Do you like to follow recipes or just wing it in the kitchen? For me, its kind of a mix. I am not very good at following recipes to a T because I like to just do my own thing in the kitchen, but I do like to look up different recipes when I’m figuring out what to cook to get some ideas. I especially like to do that if the ingredients I’m using aren’t that familiar to me (ie mussels and leeks together). But in general, I don’t really follow recipes.

I’m off to pack lunch for tomorrow and then do some reading and relaxing… have a good night!

Mexican Casserole Night

This Garmin Forerunner is incredible!! One of the main pros for me on the treadmill over running outside is that I can keep track of my pace, but this Garmin does that for me outside. It definitely made me work a bit harder and it was easy to keep track of how far I went and how fast I was going. I got mine on Amazon.com and it was supposed to be 299.99 but I got it for about half that! It’s also great because you plug it into the computer and it keeps track of your workout history for you. Love it!

Today’s run:

Distance: 5.00 miles

Total Time: 47:26.58

Average Pace: 9:28

Calories Burned: 586

After the run, I rehydrated with this:

I had never tried this flavor before and I liked it. I think I prefer plain or pineapple but this one was good too.

I had been dreaming up a Mexican Casserole all day, and here’s what I came up with.

I used (for 4 servings)

  • 1.5 cups of cooked brown rice
  • 1 cup black beans
  • 1 cup whole kernel corn
  • handful of cilantro leaves
  • 1/4 cup 1% milk
  • 1 beaten egg
  • 1/4 cup whole wheat flower

I mixed all that together and put it into an 8″ pie pan:

In a heated 375 degree oven, I cooked it for 35 minutes, pulled it out and topped it with 1/2 cup RF Mozzerella Cheese:

Then I turned the oven up to 425 and threw it back in for 15 minutes till the cheese was melty and getting brown.

For toppings, I used pico de gallo, avocado, and cilantro leaves.

I also made a salad with mixed organic greens, cucumbers, radishes, and some of the pico de gallo.

Yum! It was really tasty and exactly what I was craving. I love making casseroles but I rarely take the time to make them. I’m so glad I did today because this was ooey gooey and delicious and now I have it for lunch tomorrow too!

I’m off to watch some TV and relax. Have a good night!!

“Cream” of Asparagus Soup Recipe

Today has been a great day, especially for a Monday. I came home after lunch and knew exactly what I wanted…

This Green Monster had 1 cup Light Silk Soy Milk, 1 banana, 4 frozen strawberries, lots of spinach, and some of the frozen fruit medley from yesterday (pineapples, peaches, kiwi, mango, and cantaloupe). Delish. Then I ran out to the store to get the Oikos Caramel (I found it!!) and the rest of the things I needed for…

“Cream” of Asparagus Soup

Here’s what you need:

  • 1 Onion
  • Head of garlic
  • 1 Turnip
  • Bunch of Asparagus
  • 2 stalks of celery
  • 2 cups Veggie Stock
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 2 tbsp Olive Oil

Preheat your oven to 400 degrees. You start by roasting the garlic. You want to slice off the top of the head so it looks like this:

And twist it up into the foil

And then throw it in the preheated oven (400) for 40 minutes. It will look like this when done:

While that is going, you wash, peel, and chop up the celery, onion, and turnip:

Then, add 2 TBSP Olive oil to a soup pan and sauté the vegetables for 20 minutes with the dried thyme and rosemary so they get soft and slightly caramelized. Once it’s gone for 20 minutes, add the vegetable broth and the roasted garlic (it will slip right out of the peel) to the pan:

Let that go for another 20 minutes and then remove it from the heat and let it cool.

While that is cooling, chop off the ends of the asparagus, and then cut them into thirds:

You want to boil another pot of boil so you can blanch the asparagus. We did it in two batches, doing the heads separately so we could use it as a garnish. Once the water is boiling, add the asparagus and let the water come back to a boil, and then let them go for two minutes.

You want to have an ice bath ready, which is basically iced water so it will stop the cooking process of the asparagus. Here’s our ice bath:

Once the asparagus has been in there for 2 minutes, you transfer it to the icebath

The reason for the ice bath is that it stops the cooking process, and helps the asparagus stay really green. Here they are blanched and chilled, and ready for the blender:

Now it’s time to put everything together for the soup. You take what was in the soup pot first (after letting it cool), and put it in the blender. Use a low speed (the lowest your blender goes) and make sure you don’t seal the blender air tight (leave the lid a little loose) or else the steam will make the top come off when you turn it on.

Now you add in the asparagus, blend it until its all broken up, and you’re done!

I also toasted a demi baguette to have with the soup

And a glass of Vouvray

All together now…

We did the spears separate from the bottoms of the asparagus to we could use it as a garnish, but you don’t have to do that if you don’t want (you can do the asparagus all together and blend the spears into the soup as well). Croutons or greek yogurt would make an awesome garnish for this soup, too. The soup was soo good, and it has a thick and creamy texture, even though there is no cream!

And here’s whats for dessert:

Sharon’s lemon sorbet with chopped strawberries. Yum!

Now I’m off to watch the Nurse Jackie Season Premier (!!!).

Have a good night!!

Green Monster 101

Hi! A friend asked me to do a step by step “How To” on making a Green Monster with photos so they could see the process. I have been experimenting for about a week now, and this is the way that I’ve found it works best.

You start by getting everything together that you want to use.

My current favorite combination includes:

  • 1 cup Silk light soy milk
  • 1 large banana
  • 4-5 frozen strawberries
  • ~1/2 cup frozen pineapple tidbits
  • 2-3 cups spinach
  • ~1/2 cup ice cubes

You can easily change it around by using any other kind of  milk or fruit combination, but you always want to have something green. I’ve heard of people using kale instead of spinach, but have heard that the kale stays a little “chewy” in the GM even after being blended up, so I’m gonna hold off on that for now. Also, I’ve heard of people steaming the spinach first to release more nutrients, but I just use it raw. You also don’t have to use ice cubes, especially if your banana is frozen.

After getting everything out, I put the milk, banana, strawberries, and pineapple in the blender

And blend that together first to smoothie-like consistency.

Once the milk and fruit are blended together, I add the raw spinach. I use a lot of spinach (around 2-3 cups raw)

Then I use a wooden spoon to mix the spinach into the smoothie

Then I turn on the blender and let it do it’s job!

You see how there’s still green bits in there? I leave the blender on until all those green bits are gone and also add the ice at this point if I want it thicker.  It takes about a minute of blending to get all the ice and spinach broken up and it should look something like this when its done:

And then comes the best part, pouring it in the glass…

And drinking it!

Now I know some people probably use a slightly different process than that, but that’s just what I’ve found works best through experimenting. And, those of you who haven’t yet jumped on the Green Monster Bandwagon, I promise you they are delicious! You can’t even taste the spinach in them at all even though you use so much. You pack in a ton of fruit and veggie servings and its a great energy boost. Don’t slam it til you try it! 🙂

Enjoy!!

1 2 3 4