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!
So last week Cat, from Things My Belly Likes, posted The Creative Kitchen Challenge in which she challenged all of her followers to cook one thing that scared them every day for a week. That was a bit ambitious for me; but I appreciated the challenge nevertheless. So I scaled it down a bit and decided to cook one thing that scared me for one day… and I chose LIVER.
I keep hearing about how awesome liver is. Mark’s Daily Apple, Deep Nutrition, and other blogs like KatieDid say it is a nutritional powerhouse. When a body has an excess of protein, sugar, vitamins, and minerals it is stored in the liver. This means a healthy liver is chock full of vitamins A, B, and C, as well as folate, niacin, pantothenic acid, and magnesium.
So over the weekend I went to the local Amish Market and bought myself a half pound of baby beef liver. After I got home and started looking up recipes, I realized I should have bought some onions to go with it. But instead I decided to improvise with a little bacon instead (shocker!). Thanks to epicurious for the inspiration.
There’s just something about a burger that’s hard not to love. They’re filling, they’re delicious, and cavemen would argue – they’re even nutritious. And speaking from experience, burgers are even harder not to love when they’re filled with sun-dried tomatoes and warm, creamy goat cheese. Try these out when you’re looking to jazz up the traditional burger a little bit. Trust me, they are amazing.
Elvis was a lot of things: the King of rock & roll, a sex-symbol, one heck of a dancer, and most importantly… a snack food genius. Fried peanut-butter & banana sandwiches? What a nearly perfect combination of sweet and savory… if only it weren’t for the bread. Well, not even Elvis can get everything right. So I decided to help the King out a little, and replaced that yeasty devil with a nothing other than a little bacon…
Sometimes, you’ve got 10 minutes to make lunch before you have to leave for work. Sometimes, you keep forgetting to make your own primal mayonnaise. Sometimes, you’re all out of avocados… but have more than enough celery and carrots in the fridge. And sometimes, forced creativity actually turns out to be delicious.
If you sometimes find yourself in a similar situation, or if you’re just looking for a quick & easy lunch, this is the recipe for you.
Peanut Butter & Jelly, Bread & Butter, Steak & Mashed Potatoes… Chocolate & Pork?
Yes, I realize that last association isn’t typical. But so many things about the Primal lifestyle aren’t “typical” … when has that label ever held us cavemen and women back? So after buying a pack of pork chops from the grocery store this weekend, I decided to give the crazy combination a try. And I must say: it was surprisingly good!
Yesterday I found myself with about with 2 packages of tomatoes, a package of mushrooms, and some onion that needed to be used before I leave for Panama City tomorrow. So since freezing my Apple & Banana Sauce worked out so well, I thought I’d treat my vegetables the same way.
Thanks to This Week for Dinner for the inspiration from their Homemade Tomato Sauce recipe. I left out the sugar and swapped fresh herbs for hot sauce and Creole Seasoning. This version has a bit of a kick, but tasted great.