Green Monster Smoothies

We interrupt our regularly scheduled blog post for this breaking news: My son had three helpings of spinach for breakfast! That's right, spinach!

Lately, I've run across several recipes for "Green Monster Smoothies". I never book marked any of the recipes, but I had the basic idea down. Find your favorite frozen yellow colored fruit, add in some yogurt (I used Greek yogurt for extra protein) and toss in some spinach.

Both my boys love smoothies, but I usually stick to the basic berry and yogurt combination. But being that green is my oldest son's FAVORITE color, how could he resist the Green Monster! Well knowing my little guy, if he knew there was spinach in it he might not drink it. So I asked my husband to distract the boys, while I got to concocting. When it was ready, my son's smile was priceless! Three helpings later he finally asked how I got it so green, I simply answered, mommy's secret monster ingredient :)

Green Monster Smoothie

1 cup frozen mango
1 cup frozen pineapple
1 banana, sliced
2 handfuls of fresh spinach leaves
3/4 cup vanilla yogurt (I used Greek yogurt)
3/4 cup orange juice, almond milk or soy milk (I actually used a banana, orange, pineapple juice)

Put all ingredients into a blender, and blend on high or the liquefy speed, until all of the ingredients are blended together smoothly, and the spinach is no longer visible. You may need to add a little more liquid or yogurt to get the consistency you want. Pour into glasses and enjoy!

Pin It

Grilled Vegetable Salad

I know it's been nearly two months since my last post. I've heard people are sick of checking the blog and seeing that "darn coconut cake" (sorry Chris R. in Nashville :). In all honesty we've just been having too much fun for me to sit down, write, and post recipes. From birthday parties, to family and friends visiting, to just getting out and enjoying the beautiful California summer, there has been no time to blog ... okay that, and I've just been a little lazy ;) But I am back! And I'm excited to post several simple and delicious new recipes I've made recently.

To start things off, I am posting this AMAZING Grilled Vegetable Salad. I made it for a 4th of July Celebration and everyone seemed to love it. I know I did! The best thing about this recipe is that it's summer simple - using fresh summer vegetables and cooking it on the grill. It really doesn't get much better in my opinion.

Happy Cooking and Happy Summer!!!

Grilled Vegetable Salad
Adapted from Down Home With the Neely's via foodnetwork.com
Serves 8-10

Ingredients:

* 1/2 bunch asparagus, trimmed
* 1 pint grape tomatoes
* 1 medium red onion, cut into wedges
* 1 sweet yellow onion, cut into wedges
* 1 sliced yellow bell pepper, seeds and ribs removed
* 1 sliced red bell pepper, seeds and ribs removed
* 2 medium zucchinis, cut into spears
* 2 medium yellow squash, sliced in rounds (about 1/8 inch thick)
* 1/4 cup extra-virgin olive oil, for brushing
* Salt and freshly ground black pepper

Dressing:

* 2 medium clove garlic, minced
* 1 tablespoon white balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper


Directions:

Preheat grill to medium.

In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter.

In a small bowl, mix garlic, white balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables just before serving.

Pin It

Greek Turkey Burgers with Garlic Feta Sauce

I'll be honest, when it comes to burgers, I'm a ground beef kinda gal. I cook with ground turkey quite often, but when it comes to burgers, I just prefer beef. But in my effort to be healthier and try new recipes, I've recently made several new turkey burger recipes. Some were just okay, and some were down right awful, but this week we had one that was truly blog-worthy.

I adapted a "Greek Burger" recipe from Rachael Ray, that originally called for ground lamb. I know ground lamb would make the burgers much more Greek, but I was afraid the meat might be to strong for my little one. Turkey was the perfect substitute.

The burgers were easy to prepare, full of flavor, and extra fun for my two year old because it was wrapped in a pita instead of a bun. I'm not sure why anything out of the ordinary makes dinner more fun, but hey, I'm not complaining :) I also highly recommend making the accompanying yogurt sauce, which I tweaked slightly by adding feta. All in all, the whole family loved these burgers, and I have a turkey burger recipe I will definitely be making again!

Note: The picture above, shows the burgers with a Greek salad - it was the perfect side dish!

Greek Turkey Burgers with Garlic Feta Sauce
Adapted from Rachael Ray, via foodnetwork.com Serves 4

* 1 1/2 pounds ground turkey
* 1/2 medium yellow onion, peeled
* 1 teaspoons allspice
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon red pepper flakes
* 1 egg, lightly beaten
* A handful plain breadcrumbs
* salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil

* 1 cup Greek yogurt
* 1 large clove garlic, peeled
* 1/4 cup crumbled feta cheese
* 2 tablespoons mint leaves, finely chopped

* 4 large soft pitas
* sliced tomato, red onion and lettuce for garnish

Directions:

Put the turkey in bowl. Using a box grater, grate the onion over the bowl so that the pulp of the onion and juices fall into the meat. Add the spices, egg, bread crumbs, salt and pepper, to taste, and mix to combine. Form the meat mixture into 4 patties, thinner at the middle and thicker at the edges for even cooking.

Heat a large skillet over medium-high heat and coat with oil, or coat the burgers in oil and grill on outdoor grill. Cook the patties about 10 minutes, turning once.

While the patties cook, add the yogurt to a small bowl. Grate the garlic into the yogurt using a fine grater or zester. Add the mint and feta and stir to combine.

Eat the burgers in or on the pita bread topped with yogurt sauce, sliced tomato, red onion, and lettuce.

Pin It

Revolution Chicken Curry

Recently I've become addicted to ABC's new series, Jaime Oliver's Food Revolution. If you have not seen it, I highly recommend watching it, or for those of you who have lives on Friday nights (unlike me), record it.

Although the idea of getting "America's Unhealthiest City" to change their eating habits in a matter of weeks may seem a little far-fetched, the premise leaves you thinking. Jaime's overall mission is to get America cooking simple, healthy meals from scratch. Personally, I think he's a food hero and I hope if nothing else, more people will get back in the kitchen after watching his show.

Right around the time the show first aired, I happened upon one of Jaime's recipes on a great blog, La Fuji Mama. Of course, I was thrilled to find one his recipes, and even more excited to find such an inspirational mama cooking great things for her family. Together, we're doing our part to pass on Jaime's Food Revolution.

I just made a few changes to the recipe by adding chicken instead of tofu, and adding a bit of fresh mint, because I love the combination of curry and fresh mint. All in all, it was fast, simple, delicious and healthy.

Revolution Curry Chicken
Adapted from La Fuji Mama, via Very Simple Curry, p. 271, Jamie’s Food Revolution
Serves 4

* 6 scallions, finely sliced
* large bunch of fresh cilantro, finely chopped
* 1 tablespoon fresh mint, finely chopped
* 3 tablespoons olive oil
* 5 heaped teaspoons curry powder
* 1 tablespoon butter
* 2 cans (14-ounces each) coconut milk
* sea salt
* juice of 1/2 lemon
* 3 large chicken breasts, sliced into 1/2 inch pieces

Directions:


In a skillet over medium-high heat, brown chicken in 1 tablespoon of olive oil, until cooked through. Set aside.

Put a pan over low heat and add the remaining 2 tbsp. of olive oil. Sprinkle the curry powder over the oil and add the scallions. Stir everything together and then add the butter. Continue to stir and cook for 20 to 30 seconds more. When it’s all bubbling, add the coconut milk. Bring everything to a boil, then turn the heat down and simmer for 2 minutes. Finish the sauce by seasoning it to taste with salt and then stir in the cilantro, mint, and lemon juice.

Add chicken to the curry, simmer 2-3 minutes

* Suggested serving: serve curry chicken over jasmine rice.

Pin It