Another idea for a delicious, yet simple green smoothie:
2 handfuls of fresh baby spinach
2 cups of water
1/2 cup of yogurt (I used low-fat)
optionally: a few squirts of fiberfit liquid sweetener
Stuff the spinach into a blender. Add the water and the banana. Start blending and wait until the blender has grabbed all the ingredients and blended them. Open the small lid inside the blender lid, add the yogurt and sweetener. Serve immediately!
I used a regular Waring blender, and came out wonderful smooth and creamy. The combination of spinach, yogurt and banana is simple, yet very delicious.
First course of breakfast today was a glass of fresh squeezed orange juice. Lovely. I was wary to throw out the nice orange pulp captured in the orange press, so I added it to a cup of fage greek yogurt, together with some fiberfit sweetener. To this, I added 1 TB of toasted wheat germ, a TB of crunchy cacao bits and a TB of sugar-free cherry pie filling. Besides the canned (delicious, but nevertheless canned) cherry pie filling, a healthy start into the weekend.
I found this wonderful recipes when I googled for instructions of how to cook spaghetti squash. Roni not only has instructions but a wonderful video. Reading more recipes on her website, I found this, which one is truly inspired with the pumpkin and roasted vegetables. I made some slight changes, not using canned pumpkin or corn, but frozen butternut squash and frozen corn, and about 1/3 of the ingredients. It still makes a large pot! And yes, it is delicious over spaghetti squash.
Rinse the dried beans and peas, and soak for 12-24h (overnight). Rinse again, and place in a large pot with the stock, tomatoes, thawed butternut squash, and spices.Bring to a boil, then lower to simmer.
Preheat the oven for 400 degrees
While simmering, line a large cookie sheet with aluminum foil. Arrange the frozen corn, onion and veggies on the cookie sheet, sprinkle with salt, pepper, chili powder and cumin, and oast for about 25 minutes in the preheated oven.
Add the roasted veggies to the simmering beans. Cover and simmer for another hours, and stir regularly.
When just about ready to serve, pierce the skin of the spaghetti squash a few times with a fork and pop it in the microwave for about 12-14 minutes. Let it cool, then cut in half, scoop out the seeds and scrap out the flesh. Serve the chili over a cup of spaghetti squash. Delicious!!
Salad in the winter.... needs a little adjustment when it is 3F outside. In a heavy pan, I heated some extra virgin olive oil, added a few red pepper flakes, a small chopped red onion, a handful of sliced cherry tomatoes and a sliced Bosc pear. I let it all char slightly, and then added 2 large handfuls of arugula salad. I let it just wilt down, mixing it with the other ingredients in the pan. Once served on a plate, I added pine nuts, blue cheese crumbles, and topped it with a shot of Black cherry balsamic vinegar. ---
Combine lentils, salt and 2.5 cups water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or purée in food processor for creamier feel.
Purée tomatoes and ginger in blender or food processor until smooth and set aside.
Heat oil in large pot over medium heat. Add garlic, and cook 30 seconds, or until just golden, stirring often. Add tomato mixture, coconut milk, coriander, cumin, turmeric and jalapeño. Simmer 15 minutes, stirring occasionally.
Stir in lentils, and simmer, partially covered, 20 minutes. Season with salt and pepper. Sprinkle with cilantro, and serve.