I keep hearing about all these people who juice their vegetables. I started out very skeptical of all the health claims, but lately I have been becoming more and more intrigued. It seems like a great way to add greens to your diet. I finally started to give in when I made my first-ever “green” smoothie tonight. I know it’s not juice… but it’s a step a closer 🙂
I got my inspiration from The Flirty Foodie’s: “Lean N’ Green Spinach and Avocado Smoothie” and from Iowa Girl Eats: “Green Monster Spinach Smoothie.” I had trouble picking one, so I used some ingredients from both. Thanks ladies!
Spinach Smoothie aka “Popeye’s Delight”
- ½ of a ripe avocado
- ½ cup Greek yogurt
- ¾ cup milk (I used coconut, but any kind will work)
- 1 banana
- 4 cups spinach (or about 2 giant handfuls)
In a food processor, or blender, combine all the ingredients until it reaches your desired consistency. Pour into your favorite glass and enjoy.
What are your thoughts on juicing? Is a high-quality juicer worth the investment?
Since July my life has changed dramatically. Long gone are the lazy college days where I would sleep in, tan by the pool, and brainstorm my next blog post.
These days I spend so much time bringing home the bacon that I rarely have time to cook it.
Thank goodness my office has a Whole Foods across the street…
But after almost 5 months in the real world, I’m finally getting adjusted. Recently I made food other than scrambled eggs for the first time in weeks… And I realized my belly really likes Things My Belly Likes.
I love avocados. They are delicious, they are nutritious, and like bacon – you can eat them with practically everything 😉 (Example A, Example B) This week Matt, from The Athlete’s Plate, inspired me to use avocados in a whole new way with his Avocado Stuffed Sweet Potato. I tweaked his recipe to accommodate what I had and still managed to create something delicious.
My Homemade Mayo
Yesterday I made homemade mayonnaise using the recipe Kathleen posted on Ocean Full of Lemons. It’s a simple recipe consisting mostly of olive oil, apple cider vinegar, eggs, and mustard. My mayonnaise came out a bit yellower and a bit runnier than hers, but it was delicious nonetheless. However I soon realized that I had a lot of mayonnaise to use up and thus… mayonnaise burgers were born.
After learning more about meat and nutrition I decided to cook these burgers over a lower heat, for a longer period of time, and covered them with a lid during the process. This cooking method paired with the half-cup of mayonnaise mixed into the beef resulted in some incredibly moist burgers, cooked to perfection. Enjoy!
A couple of days ago I went to MOM’s to restock on my Natural Allergy Treatment ingredients. While I was looking around for the honey I happened to walk by the snack aisle… and couldn’t help but notice a bag that said: Caveman Cookies. Needless to say I was intrigued.
Turns out Caveman Cookies is a cookie company run by a group of people who follow the Paleolithic diet. The cookies come in four flavors including: Original, Alpine, Tropical, and Rainforest. And each flavor is made with ingredients that Caveman would have had access to in that region. For instance the Tropical flavor is made with almond meal, honey, unsulfured coconut, macadamia nuts, and ginger.
At $4.49 for a bag of small six cookies, they are certainly on the expensive side… at least for a poor college girl like me. But since they were made by kindred spirits, I had no choice but to splurge and buy myself a bag.