Smoothie Madness, DAY 3
Strawberry, Banana, and Beet Green Smoothie
Strawberry, Banana, and Beet Greens Smoothie
This would have been better if I had more strawberries. And to be honest, although I dearly love beet greens, these were the least tasty in a smoothie of all the kinds of greens we tried during SMOOTHIE MADNESS. Yesterday’s St. Patrick’s Day Green Pina Colada Smoothie had spinach and the day before we had a Blueberry Kale Smoothie.
1 1/2 c frozen strawberries
2 bananas (can be frozen)
1/2 c greek yogurt
1 1/2 c baby beet greens with stems (or spinach would be a good substitution)
2 t honey
Whiz it up in the food processor or blender and enjoy. There are visible green bits in this smoothie.
spinach makes this pina colada smoothie GREEN for St. Patrick’s Day
Delicious! This is a very rich and yummy smoothie.
Green Pina Colada Smoothie for St. Patrick’s Day
1 cup frozen pinapple chunks (I had fresh pineapple that I put in the freezer, but you could freeze canned pineapple for this)
1 frozen banana
2 cups fresh spinach
1/2 can coconut milk, stirred up
1/2 c plain greek yogurt
1 t honey, if needed (I would have been happy without it, but it was yummy once I added it)
That’s it! Whiz it in the blender or food processor till smooth and eat it up.
SMOOTHIE MADNESS? See yesterday’s blueberry kale smoothie here. What smoothie will tomorrow bring? I am thinking something with beet greens… Share this:
Blueberry Kale Smoothie
There are a bunch of kids over here today, enjoying the warm spring weather of the first glorious Saturday of spring break. They are red cheeked and sweating – also dirty. I offered them a snack of a blueberry smoothie and 5 out of 6 kids accepted without hesitation – so I guess “blueberry smoothie” sounds good to kids. Four out of 5 kids then came back asking for seconds, so I take that to mean they liked it – GOOD!!! I did not tell them it had kale – just that it was a blueberry smoothie. None of them had any negative comments about taste or appearance, even though I could see a tiny green speck here and there. The blueberry is very dark, so that helps to disguise the kale bits. This smoothie is packed with healthful fruits and veggies – both blueberries and kale are “superfoods.” I am currently on the outs with my blender, so I made this in the food processor and it was really easy.
This smoothie got us started on a smoothie kick – I posted the three best smoothies of the week as “Smoothie Madness” – here is day 2 Green Pina Colada Smoothie for St. Patrick’s Day and day 3 Strawberry Banana and Beet Green Smoothie. Enjoy!
1/2 c greek yogurt (I used plain chobani)
1 c frozen blueberries
1/2 a small bundle of kale – about 6-7 leaves, no stem
2 t honey
1/4 c water
Dump it in, mix it till it is smooth and kale disappears. Scrape down the sides with a rubber spatula, blend again to incorporate, then dish out into glasses for the kiddos.
That amount made one round for 4 kids (maybe 2-2 1/2 cups total?) – I had to do a second batch to have enough for myself and the fifth kid plus seconds for those who wanted it.
Enjoy! Maybe this will even be a way for you to eat your kale!
these glasses were filled with blueberry kale smoothies before the kids gobbled them up ;)
broccoli florets, cut and tossed with olive oil, lemon juice, garlic and salt – ready to go in the oven
Well, the printed version of this recipe that I slipped in the bag this week for my Sunshine for Dinner veggie subscribers has a major flaw, and for that I apologize. I managed to leave out one of the main ingredients – lemon juice. Whoops. Folks, please add in the juice of half a lemon when you are tossing the broccoli florets with the olive oil. It tastes amazing!
Here is the full, correct (I hope!) version of the recipe. This is pretty much straight up the same recipe that can be found on the site Simply Recipes – my favorite place online to find recipes.
- Fresh broccoli, cut into florets
- Olive oil, 2-3 T
- Minced garlic, 2-3 cloves
- Juice of half a lemon
- Parmesan cheese
1 Heat oven to 425F
2 Toss broccoli, olive oil, minced garlic, lemon juice, and a pinch of salt in a large bowl till evenly distributed.
3 Spread out evenly in a roasting pan. Roast in the oven for 15-18 minutes. Top with freshly ground pepper and a sprinkling of Parmesan cheese