Ever since the first time I heard of a green monster smoothie I was intrigued. How could a smoothie with this much spinach in it not taste like, well, spinach? I see variations of these green smoothies all the time on food blogs and healthy living blogs and everyone swears you cannot taste the spinach. Don’t get me wrong, I do like the taste of spinach; it’s just not something I would have thought would be good in a smoothie.
But after making these delicious green monster smoothies, I can say that it’s true- aside from the pretty green color it imparts, you really cannot tell that there is spinach in these smoothies. But it’s there (and lots of it too- 3 cups!). It’s a great addition because it bumps up the nutrition factor, providing lots of calcium, vitamin C, fiber, folic acid, and potassium. This smoothie is so refreshing. I love the flavors of pineapple, pear, citrus, and bananas, and the honey adds a touch of sweetness. The next time you are looking for a healthy snack or breakfast treat, try this smoothie recipe!
Green Monster Smoothie
- 1 banana (frozen or not), cut into chunks
- 1 cup chopped frozen pineapple
- 1 pear, coarsely chopped
- 1½ cups orange juice
- 3 cups baby spinach leaves, rinsed and dried
- 1-2 tbsp. honey
- 3 tbsp. ground flaxseed (optional)
- Combine all ingredients in a blender or food processor and puree until completely smooth.
- Taste and adjust sweetness with additional honey, if desired. Serve immediately.
Yield: 2-3 servings
Source: Annie’s Eats
One Year Ago: Italian Sausage Ragu
Whenever I want a healthy, protein-rich meal, I turn to this recipe. I tore this recipe out of Real Simple magazine (one of my favorites!) several months ago and have already made it three times. It’s a simple baked dish that is comprised of chicken, cannellini beans, and tomatoes. Baking the chicken with some garlic, herbs, and chicken broth makes it super moist and so flavorful. It’s also incredibly easy to make and requires very minimal prep work, so it’s perfect for busy weeknights!
Chicken with White Beans & Tomatoes
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1 pint grape tomatoes
- 4 sprigs fresh thyme, or 1 teaspoon dried thyme
- 4 sprigs fresh oregano, or 1 teaspoon dried oregano
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 2 boneless skinless chicken breasts
- ¼ cup dry white wine or chicken broth
- Chicken broth
- Heat oven to 375° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pat the chicken dry and place on top of the bean mixture. Drizzle the remaining tablespoon of oil over the chicken; season with ½ teaspoon salt and ¼ teaspoon black pepper. Pour the white wine (or chicken broth) into the baking dish and then add enough chicken broth so that the liquid is approximately ¼ inch deep.
- Bake until the chicken is golden and cooked through, approximately 35 to 45 minutes, or until it registers 165 degrees F.
Source: adapted from Real Simple Magazine, January 2011