All you need is a high powered blender of some sort. In my case I like using a Nutri Bullet because of its size (great for portion control), its motor, cost (about $99 at Bed Bath and Beyond), and cleanup.
For this recipe I used:
~ Two handfuls of baby spinach
~ One banana
~ One packet of RAW brand protein powder
~ About a 1/2 cup of frozen berries and mangos
~ Almond milk
~ Bee pollen
This is just a basic outline to the possibilities of a green smoothy. Adding flax seeds, chia seeds, hemp seeds would also be a great added source of nutrition.
Put all of the ingredients into a blender, blitz away and enjoy.
Let me know what you like in your smoothies.
* Bee pollen is the food of the young bee and it is approximately 40% protein. It is considered one of nature’s most completely nourishing foods. It contains nearly all nutrients required by humans. About half of its protein is in the form of free amino acids that are ready to be sued directly by the body. Such highly assimilable protein can contribute significantly to one’s protein needs.
* Spirulina is a natural “algae” (cyanbacteria) powder that is incredible high in protein and nutrients.
I love Giada DiLaurentis from the Food Network, and have a couple of her cook books. I normally stick to certain recipes I have in my repertoire and/or just make due with what we have left over in the fridge, but last night was different. I delved into Giada at Home and discovered this recipe
Quick and easy brunch.
1) Poach two eggs per person (I use free range brown eggs) in simmering water with a tablespoon of white vinegar for 8 minutes.
2) Slice a medium or large ripe tomato in half to make open face. Add a 1/2 Tablespoon of extra virgin olive oil to the top. Sprinkle a dash of salt, fresh cracked back pepper and 1 tablespoon of freshly grated parmigiano reggiano cheese on the top. Broil for 12 minutes. I like using my toaster oven for this (uses less energy).
3) Slice half of a ripe avocado. Plate and serve.
4) Eat away! Yummy!
This recipe will not disappoint. Not only is it healthy and deelish, but it is great for entertaining. It does not seem like a lot of ingredients, but it sure looks like it when the salad is complete. You can feed an army (or a famished family of four!). This recipe follows my 10 prep
The Complete Vegetarian Cookbook by Jack Bishop, which I received as a Christmas gift this recent holiday season, inspired this recipe. I’m not one for following recipes, but this book is an easy guide and once you make it a single time it will stick with you and become part of your culinary repertoire. Risotto
Renée’s Pasta Fagioli or Pasta Fazool (In 10 easy steps!) This is one of my family recipes. I mastered it when I was in school and now make it about once a month. Some of you may have had pasta fagioli before in restaurants, but my Italian side of the family has adopted the pasta