My Monster Green Smoothie

Yes, I have finally jumped on the green smoothie boat!  I used to just do fruit smoothies, sweetened with orange juice and a little coconut.  But I had to come back down to earth and be honest with myself.  They just didn’t make me feel good.  I would legitimately get acid reflux from the insane amount of fruit I would ingest, and we all know that orange juice really isn’t that great for us!  So in our journey with Abel James I decided to try out the green ones.  And I decided…I like them!  I thought they would freak me out because of the texture…I am more into juicing veggies.  But it makes it so much more filling and I really do love it!  And I feel GREAT afterwards.  It’s so hard to explain, but I usually tell Mr. Rodgers this way: “My insides feel clean!!”  Haha, can anyone relate?!

Also…I felt the need to post a healthy drink to balance out my last post…the delicious but not so nutritious Fireball Apple Cider.  We all need treats now and then.  😉

I have tweaked this smoothie quite a lot, and I think I am finally at the place where it is ready to share!  And PLEASE!  I would love to try your recipes too, so feel free to share!!

 

So, here’s what you need:  (This will make enough for 2 people for a light breakfast…or if you are like me and don’t have a chance stop and eat at work…it will be good to fill up your cup a few times and sip on as you are running hither and to like a mad woman trying to get things done ;))

  • 8 oz Coconut Milk (Or Almond, or the 50/50 mix.  I’ve used them all!)
  • 2-3 Good handfuls Spinach
  • 2-3 Good handfuls Kale Leaves (you don’t want big stems…they’re pretty bitter)
  • 1/2 Cucumber, Thickly Sliced
  • 1 Small Banana
  • 1/4 C Blueberries (Frozen)
  • 1/2 C Strawberries (Frozen)
  • 1 Scoop Whey Protein (Optional…if you can find some without added crap!)

And here’s how you do it:

  1. Pour your coconut milk into the bottom of the blender.  Add your spinach and kale.  Mine usually fills the blender to the top.
  2. Blend until all the leaves are gone and you have a nice green liquid at the bottom (you will be amazed how the greens shrink!)
  3. Add your cucumber, banana, blueberries, strawberries, and whey if you are using it.  Blend until smooth.  Pour into a cup, drink, and feel how squeaky clean your insides are, haha!

 

Peectures!!

Photo (2)

Measure your coconut milk into the bottom of the blender.

Photo (3)

Add all your greens!  See what I mean?  Filled right to the top!

Photo (6)

Blend till you have nothing but a nice green liquid at the bottom!

Photo (7)

Add in your banana, cucumber, and berries…

Photo (8)

Blend (I tried to get an action shot, it didn’t work as well as I had hoped).

Photo (9)

Pour…admire…drink!  So much healthy going into your body right now!!!

Photo (10)

Yay!!!

 

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Cucumber Tuna Cups (A Light, Protein Filled, Gluten Free Lunch!)

And did I mention that this is also quite easy?!  Well, it is!   Another great way to use up any left over cucumbers  from the summer garden! 🙂  They’re just so cute, too!!  I just love these little guys, yay!!  I bet you have never had tuna like this!!!!!! Oh oh oh…it’s a really cheap lunch too!  So much good news, let’s get down to business!!  Ready, set, GO!!!!

So, here’s what you need:

  • 1 Large Cucumber
  • 1 Can Tuna
  • 1 Tbsp Mayo
  • 1/2 Tbsp Olive Oil
  • 2 Tbsp Celery, Finely Chopped
  • 1 Tbsp Red Onion, Minced
  • 1 Tbsp Capers
  • 1 or 2 Pickles, Sliced
  • Sharp Cheddar, Sliced into small squares
  • Mrs. Dash
  • Salt and Pepper
  • Garlic Powder

And here’s how you do it:

  1. Peel your cucumber (leaving a few green strips if you want it to be extra pretty).  Chop into approximately inch long slices.
  2. Chop your celery and onion, slice your cheese and pickles.
  3. Take a melon baller and scoop out some of the insides of each slice of cucumber.  It should be like a little cup!
  4. Open your can of tuna and drain.  Dump it into a bowl.
  5. Add mayo, olive oil, celery, red onion, capers…and sprinkle generously with salt, pepper, garlic powder, and Mrs. Dash.  Mix until combined. Taste, and adjust.
  6. Take a spoonful of the tuna mixture and place it into each cucumber “cup.”  Top with a small slice of cheese and pickle!  Eat and enjoy!!

I think they’re just so precious!!  And they would be so great for a brunch or luncheon!!

Peectures!!

Cucumber Tuna Cups 1

Peel your cucumber (leaving a few green strips if you want it to be extra pretty).  Chop into approximately inch long slices.

Cucumber Tuna Cups 2

Chop your celery and onion, slice your cheese and pickles.  Take a melon baller and scoop out some of the insides of each slice of cucumber.

Cucumber Tuna Cups 3It should be like a little cup!

Cucumber Tuna Cups 4

Open your can of tuna and drain.  Dump it into a bowl.  Add mayo, olive oil, celery, red onion, capers…and sprinkle generously with salt, pepper, garlic powder, and Mrs. Dash.

Cucumber Tuna Cups 5Mix to combine.  Taste and adjust!!

Cucumber Tuna Cups 6Take a spoonful of the tuna mixture and place it into each cucumber “cup.”

Cucumber Tuna Cups 7Top with a small slice of cheese and pickle!  Eat and enjoy!!