Green Smoothies

We have a new habit, one that I hope we keep. Every morning, I make a blender full of green smoothies. Not only do I love them and crave them, but my KIDS love them and crave them. 

This one is more of a purple smoothie because there are WAY less greens and more fruit, but this is how we started out. Now I try to do 1/3 water or almond or rice milk, 1/3 green veggies, 1/3 fruit. For example, I'll do 3 cups rice milk, tablespoon of flax seed oil (great anti-depressant and helps your body absorb the nutrients), packed handful of spinach, 2 leaves of chard, 2 leaves of kale, bunch of alfalfa sprouts - blend that - frozen berries, apple, (oranges and pears are great - but make it more GREEN), BANANA. Now I even add Goji berries and Maca powder, bee pollen (to reduce allergies), etc. It's so easy, it only takes about 10 minutes every morning (sometimes every other day if I make my pink smoothie too).

We like to have contests in our house...who can finish their smoothie the fastest. 

Gotta love the smoothie mustaches! 

A binky-stache?

Sometimes smoothies can be quite messy. 

I have been learning about nutrition from a woman named Robyn Openshaw. She has the website greensmoothiegirl.com. I took the kids to her book signing. She wrote a kids book on nutrition since there aren't very many out there. It's ok, a little too black and white for my taste but good information.

Here's one of our favs, Pita Pizza!

Eating salad. Kelsey ate some and even said she liked it. We'll see if that lasts.

Aiden wouln't even try it. He threw the spinach out and ate the cottage cheese and Craisens. 

What'd I do?

I walked in to the kitchen to find Aiden sitting on the table eating an apple. How'd he get the apple and how'd he climb up on the table? I didn't even ask these questions because I KNOW. He's into everything and nothing is safe anymore!

Aiden saying Mmmmm

 Good to the last drop

 Aiden telling Kelsey it's Mmm

Does it taste better WITH or WITHOUT spaghetti noodles? I'll let you decide. 

There are many reasons to do this, but my main reasons are to teach my kids about nutrition, teach my family and myself about WHOLE foods and where food comes from, to help us feel better and gain more self control. We are reducing our intake of animal products and increasing our intake of greens and earthy foods. I'm excited about it and am feeling better already. I've also lost weight already, which is a great bonus. Next step, cutting out SUGAR. 

Basil Chicken in Coconut-Curry Sauce

I've been inspired to try new recipes lately and I finally made it happen this week..\ I'm not usually one to try exotic dishes, but Tally has really had a thing for curry lately. This one is out of the Better Homes & Gardens (the red checkered one or pink if you're Jade) cookbook. I thought it tasted good and Tally & Janelle said it was good too. You be the judge.



Prep: 25 min.
Chill: 1-2 hours (chicken marinade time)
Cook: 15 min.
Makes: 4 servings

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped (I substituted for red peppers and my fingers are still burning. It made the dish go from medium to hot - exactly what I wanted)
1 tablespoon olive oil
1 14 ounce can unsweetened coconut milk
1 tablespoon cornstarch
3 tablespoons snipped fresh basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1-2 hours to allow spices to penetrate meat.

2.In a large nonstick wok or skillet cook and stir onion, garlic, and peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3-4 minutes or until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.
3. Combine coconut milk and constarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir abou 2 minutes more or until heated through. Serve over hot rice.