Meatless Monday Recipe: Super Clean Green Smoothie

 

Does the idea of choking down a glass of liquified lettuce and kale make you more than a little queasy? I have to admit, I have tasted a green smoothie or two that was truly awful! Enough to turn me off completely until I found this one … the Green Smoothie from Dr. Oz’s 3-Day Detox Cleanse. It’s yummy enough that I want to drink it all the time, not just during a cleanse.

Dr. Oz Detox Smoothie

Photo courtesy of www.doctoroz.com

It’s super easy to make, and if you despise one of the raw ingredients (like I despise raw celery)  just leave it out!! In my opinion, the pineapple and coconut oil are what make this smoothie a winner, so try to include these if at all possible!

Here’s what you need …

How To Make A Green SmoothieIngredients:

  • 4 celery stalks
  • 1 cucumber
  • 1 cup kale leaves
  • 1/2 green apple
  • 1/2 lime
  • 1 tablespoon coconut oil
  • 1/2 cup almond milk
  • 1 cup fresh or frozen unsweetened pineapple chunks

Preparation:

Simply add all ingredients to a blender, blend well, and enjoy!

Green Smoothie Recipe

 

 

 

Meatless Monday Recipe: Tomato-Basil Pesto Pizza

Good morning, peeps! I hope everyone had a fabulous weekend. I’m cheery today because I’m taking a well-deserved rest day from my half-marathon training schedule. The race is less than two weeks away — yikes! After completely almost 10 miles yesterday with my partner-in-crime & race buddy, Courtney, I’m confident that we’ll have a strong finish in Palmetto Bluff!

Now, on to food! 🙂

Today I’m sharing a modified version of a pesto pizza recipe from Budget Savvy Diva. This girl has some recipe pics that literally make you run to the market to grab the ingredients as soon as you glance at them!

Tomato Basil Pesto Pizza-sm

 

 

Here’s What You Need …

  • 1 Roll of Whole-Wheat Refrigerated Pizza Dough (I used the Pillsbury Artisan dough)
  • ¾ Cup of Grated Parmesan Cheese
  • 4 ounces of Goat Cheese
  • 1 Cup of Fresh Basil Leaves
  • 1 Cup of Broccoli florets
  • 4 ounces of Goat Cheese
  • 1 medium heirloom tomato
  • ¼ teaspoon of red pepper flakes
  • Kosher Salt, pinch
  • Freshly-ground Black Pepper, to taste
  • 4 Tablespoons of Olive Oil

Instructions

  1. Preheat oven and pre-bake dough according to the instructions on the pizza dough package.
  2. Using the microwave, steam broccoli florets until fully cooked. The cooking time depends on your microwave. Mine were done in about 30 seconds.
  3. In a food processor – combine ⅓ cup of parmesan cheese, pinch of salt, pepper, red pepper flakes, olive oil, ⅔ cup of basil leave and cooked broccoli. Process until the mixture reaches pesto consistency.
  4. Spread pesto on the pizza
  5. Sprinkle goat cheese and the rest of the parmesan cheese on the pizza
  6. Place tomato slices on the pizza
  7. Bake for about 14 minutes. Keep an eye on the crust so it doesn’t burn.
  8. Garnish with the rest of the basil leaves, serve, and enjoy!

 

Meatless Monday Roundup: 5 Meatless Italian Favorites

 

Meatless Monday Roundup: Your 5 Favorite Italian Recipes
Italian food is one of my favorites, and judging from all of the LIKES and REPINS on Pinterest, you love some of these Italian meatless dishes too.

For today’s Meatless Monday post, I’m featuring the FIVE Most Popular Italian Recipes on my blog based on feedback from InstagramPinterestFacebook, and Twitter.

Stuffed Portobello Mushrooms

Stuffed Portobello Mushroom

Tomato-Basil Pizza with Gluten-Free Crust

(you’ll NEVER guess the secret ingredient in this crust!)

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Three Cheese Baked Ziti

Vegetarian Baked Ziti

Vegetarian Lean Lasagna

lasagna-photo

Linguine with Arugula and Tomato Sauce

Linguine with Arugula and Tomato Sauce

Which one is your favorite? Tell me below in the comments!

 

Meatless Monday Recipe: Linguine with Arugula and Tomato Sauce

linguine-with-arugula-and-tomato-2

 

Happy Monday! Last week I wrote about my great-grandmother’s homemade biscuits, this week I’m thinking about the homemade marinara that my Italian grandmother used to make. Any time we went over on Sundays, she always seemed to have a pot bubbling on the back of the stove. This is a super simple pasta recipe that you can make any night of the week, so it is perfect for Meatless Monday! The only time consuming part is just giving the sauce the right amount of cooking time. I recommend one hour of simmering, and there is plenty you can do in the rest of the house while that sauce is simmering, right? Or a free hour of weeknight Pinterest fun 🙂  I won’t tell!

 fresh arugula

 

I made this on Sunday night since I always get nostalgic on Sundays for some good old-fashioned home cooking. I always try to make things a little bit healthier than the original, but I don’t think you’ll notice a difference 😉

Here’s what you need:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic (peeled and sliced thinly)
  • 1/4 teaspoon red chile flakes
  • One 28-ounce can organic diced tomatoes (including juice)
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 8 ounces boxed linguine
  • 5 ounces fresh arugula
  • Freshly grated Parmesan cheese

 

Instructions

  1. Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Throw in the sliced garlic & chile flakes and cook for about 3 minutes. Careful not to let it burn!
  2. Add the canned tomatoes and their juice, season with 1 teaspoons of salt and a little freshly ground black pepper.
  3. Turn the heat up and bring the sauce to a boil
  4. Once the sauce is boiling, turn the heat down to low and let the sauce simmer for about an hour.
  5. Before you are ready to serve, grab a potato masher and use it to crush up the cooked tomatoes. If you don’t have a potato masher, a wooden spoon will work just fine!
  6. When your sauce has been simmering for about 45 minutes, grab a pot for your linguine and get the water boiling.
  7. Once the water is boiling, throw in a little salt and then add your pasta. Linguine takes about 10-11 minutes before it’s al dente (you don’t want to overcook your pasta!)
  8. About a minute before your pasta is done, throw the fresh arugula right on top of your pasta so that it starts to wilt.
  9. Grab a colander and drain your pasta/arugula mix, then throw right on top of your tomato sauce.
  10. Toss and serve with a little freshly grated Parmesan cheese. Enjoy!

Pasta with arugula and tomato sauce

Linguine with Arugula and Tomato Sauce

 

Meatless Monday Recipe: Easy Arugula Salad with Balsamic Vinaigrette

Arugula is my new all-time favorite salad ingredient, and it’s so versatile! After a few nights of a simple “rocket and parm” salad, I wanted to sweeten things up a bit.  I love adding dried cranberries and bleu cheese to my salads, especially in the winter. This one was super easy and did not disappoint!

Here’s what you need to serve 4 (or 2 people who always go back for seconds 🙂 )

Easy Arugula Salad

Easy Arugula Salad

Ingredients:

  • 5 ounces baby arugula
  • 1/4 cup dried cranberries
  • 2 tbsp bleu cheese crumbles
  • 1/2 cup large croutons
  • Homemade balsamic vinaigrette (recipe below)

Directions:

  1. Add arugula, cranberries and bleu cheese to a large salad bowl.  Gently toss.  Add croutons and dress with salad dressing (use as much or as little as you prefer)
  2. Serve and enjoy!

Balsamic Vinaigrette

Balsamic-vinaigrette

Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons canola oil
  • 1 Dorot crushed garlic cube (or 1 clove minced garlic)
  • 3 Dorot chopped basil cubes (or 1 tablespoon chopped fresh basil)
  • Salt and pepper to taste

Directions:

  1. Add all ingredients to a salad dressing shaker or empty container of your choice.
  2. Shake until ingredients are well blended.

Note: You can find the Dorot brand garlic & herb cubes in the freezer section at your local Trader Joe’s, or check their website for other locations.

Question: What is your favorite winter salad? Share a link in the comments below!

Meatless Monday Recipe: Chocolate Mint Chip Cookies

So many people I know look forward to the Pumpkin Spice Latte coming out each year to kick off the holiday season. I’m not a fan of it myself (I know! Crazy!!) but I love a good Peppermint Mocha! A long-time fan mint and chocolate in one bite, I was happier than a kid on Christmas the first time I tried these Chocolate Mint Chip Cookies.

Chocolate Mint Chip Cookies

There are several varieties of chocolate mint cookie recipes out there.  I’ve tried several, and this one is the by far the best! The only brand of mint chips I’ve ever seen is made by the Guittard Chocolate Company. The following is Guittard’s recipe for what they call “Polka Dot Cookies.” This recipe will make about 4-5 dozen, depending on how large you make your cookies.

With tomorrow being New Year’s Eve, I’d say its a good day for baking!!  Let me know what you think of these yummy cookies.

Guittard-Green-Mint-Chips-sm

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 cups (12 ounces) Guittard Green Mint Chips

Directions

  1. Preheat oven to 350 degrees.
  2. Pour semisweet chocolate chips and butter into medium-sized microwave-safe bowl. Heat at medium power (50%) for 2-3 minutes, stirring well after each minute. Continue to heat at 30 second intervals and stir until smooth.
  3. In a large bowl (or using a stand-up electric mixer,) beat eggs, sugar, and vanilla until light. Blend in the melted chocolate, then slowly mix in the dry ingredients.
  4. Stir in green mint chips and chill in the refrigerator for 10-15 minutes.
  5. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes (slightly longer for larger cookies). Remove from oven and allow cookies to sit another minute or two to continue to harden.

 

mint-chip-cookie-batter-sm

 

Here is a link of grocery store chains and shops that carry Guittard brand chips.

Happy Holidays!

 

 

 

 

 

Meatless Monday Recipe: Reduced Fat Asparagus Quiche

Hey there! Hope all of you had a very Happy Thanksgiving and got plenty to eat!!! 🙂

The transition from Thanksgiving to Christmas prep seemed WAY TOO QUICK this year, didn’t it?  Yesterday, I spent a few hours taking down all the fall decor & pulling out the boxes of Christmas stuff. My husband decked the house out with lights, and tonight we’re putting up the tree after we eat a light dinner.

And what ARE we having for dinner, you ask? A little Asparagus Quiche with a goat cheese salad for tonight’s Meatless Monday dinner!

If you tried my Broccoli and Parmesan Quiche recipe, you’ll want to give this one a try too! Super easy to make, and I used mostly 2% milk with just a very small amount of heavy cream to keep the fat & calories to a minimum (you do need a little fat for pull off a decent quiche, though, so I didn’t do without the cream completely)

Here is what you will need to make one 9-inch Asparagus Quiche (approximately 6 servings)

Asparagus Quiche Recipe

Equipment:

small skillet
9-inch pie plate
medium mixing bowl
fork or whisk
aluminum foil
Preheat oven to 375 degrees F.

Ingredients:

1 pre-made pie crust (for a 9-inch pie)
1 tsp olive oil
1 clove garlic, finely chopped
3 large eggs, lightly beaten
1 egg yolk
1/4 cup heavy whipping cream
1 1/4 cup 2% milk
1/2 tsp salt
1/4 freshly ground black pepper
pinch of ground nutmeg
8 spears of asparagus, blanched & cut into 1/2 inch pieces
1 cup of grated Gruyere/Swiss cheese blend from Trader Joe’s

Directions:

  1. Let your pre-made pie crust come to room temperature (about 20 minutes) and roll out into a pie plate that can accommodate a 9-inch pie crust. Lightly beat an egg yolk, and then brush the edges of the crust with it to prevent burning.
  2. Heat the olive oil in a skillet over medium heat. When hot, saute the garlic for 1-2 minutes. Don’t let it burn. Pour the garlic right into the pie crust.
  3. In a medium-sized bowl, beat together 3 large eggs, add the cream & milk, salt, pepper, and nutmeg. Beat together until mixed.
  4. Add the cut asparagus and cheese blend to the pie crust. Pour the egg mixture right on top.
  5. Bake until the filling is browned & set (about 40 minutes). Check to make sure that the outer edges of the crust isn’t burning. You may need to place aluminum foil around the edges if it starts to get overdone.

Enjoy!  I’ll share the Goat Cheese Salad recipe with you next week!

Question: Do you have a favorite Quiche recipe to share? Please add you links below!

Meatless Monday Recipe: Butternut Squash Soup with Granny Smith Apples

Another Happy #MeatlessMonday to you! If you’ve been following me for awhile, you know two things.  1) I love making soup, and 2) I love cooking with butternut squash.

I was looking for a different taste than my usual favorite butternut squash soup recipe … something not as garlic-ky … so I started experimenting.  I had a few granny smith apples in the fruit bowl, and I felt like the tart apple flavor would be really nice with the butternut squash.

I was right! After I made it, I felt like this Butternut Squash Soup with Granny Smith Apples was the best of any soup I’d ever made! Not bad for an experiment.  I highly recommend giving this a try. It was super easy to make, not a huge time commitment, and like I said … it tasted REALLY good!

Meatless Monday: Butternut Squash Soup with Granny Smith Apples

Here’s what you’ll need:

  • 2 pounds whole butternut squash (1 medium-sized squash), seeds removed and cut into 2-3 inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 1/2 teaspoon sage powder
  • 1 teaspoon fresh grated ginger
  • 4 cups low-sodium vegetable broth
  • 1/4 cups water
  • 1 1/2 teaspoons kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat oven to 350 degrees.  Peel the skin off of a medium-sized butternut squash.  Cut into 2-3 inch pieces and add to a roasting pan.  Add olive oil and water to roasting pan and toss with the squash, coating well.  Roast for about 50 minutes or until squash is tender.
  2. While the squash is roasting, peel and core the apple and cut into a medium dice. Cut the onion into medium dice. Melt the butter Dutch oven or small stock pot over medium heat. Add the apple, onion, and sage. Season with salt and pepper, and cook until soft (7 – 10 minutes) stirring every couple of minutes so it does not stick. Remove the pan from the heat and set aside.
  3. When the squash is done, remove from oven and add the apple/onion mixture as well as the fresh grated ginger to the roasting pan.
  4. Add about one cup of the squash apple mixture to a blender with one cup of the vegetable stock.  Puree until smooth and put back into your dutch oven/stock pot.  Repeat until all of the squash has been pureed with the remaining vegetable broth. If you desire a thinner consistency, you can add a little water to the puree.
  5. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed. Enjoy!

 

Question: Do you have a favorite butternut squash soup recipe? If you do, please add your link in the comments below!

 

 

Meatless Monday Recipe: Easy Microwave Apple Crisp

I’ve never been a gal who has been satisfied with an apple for a snack in the afternoon — my sweet tooth can get the best of me if I’m not careful.

With all of the yummy pumpkin breads, scones, and other goodies EVERYWHERE I turned today, I really needed a little treat with my afternoon tea.

And, I didn’t get the Meatless Monday recipe up early today — so it was a perfect day to share this delicious & semi-healthy little treat with you. Ok, maybe healthy is pushing it.  But there’s an apple in it, ok?!! 🙂

Today’s Meatless Monday Recipe is an Easy Microwave Apple Crisp for One.  It was inspired by a similar recipe from Sophie at My Happy Place (thanks, Sophie!)

Prep time: 10 minutes (and I was taking photos while I was prepping, so if you are quick it is probably even less than that).

Microwave time: 1 1/2 minutes

Easy MIcrowave Apple Crisp

Here’s what you need:

1 medium sized organic apple (any kind will do, but my favorite are Honeycrisp apples. I buy organic since apples on the the EWG’s Dirty Dozen list)
2 tbsp. organic brown sugar
2 tbsp. quick cook oats
1 1/2 tbsp. flour
1/4 tsp. cinnamon
1 dash nutmeg
1 tbsp. unsalted butter

Directions:

1. Peel and thinly slice your apple and place in a bowl.
2. Add 1 tablespoon of the brown sugar, half a tablespoon of your flour, 1/8 teaspoon of your cinnamon, and a dash of nutmeg

crisp-prep1
3. Coat the sliced apples with the mixture, and pour it all into a microwaveable mug.

apples-with-crumble
4. In the same bowl you had your apples in, mix together the remaining dry ingredients. Add your butter, and with a fork mash the butter into the dry ingredients to it creates a nice crumbly texture.

crisp-with-topping
5. Pour the crumble right on top of your apples in the mug and pop in the microwave for 90 seconds. Enjoy!

crisp-done

Did you know that there are over 1,000 apple varieties to choose from? Check out this article that I wrote for Clean Eating magazine to learn which kind of apples work best in all of your favorite recipes.

Meatless Monday Recipe: Tofu and Walnut Lettuce Cups

One of my favorite appetizers when I go out for Chinese food are Lettuce Wraps! I’m always bummed when there isn’t a vegetarian version on the menu, but so many restaurants have both a chicken & a veg version now!!

It seems like a simple dish to whip up at home. Today’s Meatless Monday recipe is from House Foods — made with firm organic tofu will definitely hit the spot if you have such a craving.

And with only 120 calories per serving, you don’t even have to fill guilty! 🙂

 

Photo courtesy of House Foods

Photo courtesy of House Foods

 

INGREDIENTS:
½ package (7 oz) House Foods Organic Tofu Firm, drained well
1 teaspoon olive oil
1 clove of garlic, minced

Sauce:
1 ½ tablespoon Miso (red or awase)
1 teaspoon soy sauce
1 ½ tablespoon hoisin sauce
1 teaspoon Sake
1 teaspoon sugar
½ cup chopped walnuts
½ teaspoon corn starch mixed with ¼ cup cold water

To Serve:
Lettuce, shredded carrots, chopped cilantro

DIRECTIONS:
In frying pan, heat olive oil, garlic, and Tofu over moderately high heat, breaking up the Tofu into small pieces with a wooden spoon (can also be cubed beforehand according to preference). Cook until Tofu and garlic gets well toasted.

Add all the sauce ingredients and continue cooking for a few minutes, stirring constantly.

Add the water and cornstarch mixture in, stirring until mixture thickens. Mix walnuts in.

Serve them on lettuce cups, topped with shredded carrots and chopped cilantro.

Enjoy!!

From house-foods.com

From house-foods.com

Learn more about Meatless Monday here.

MM-Bloggers-on-Board-WS