Green Breakfast Smoothie

This past summer, my hubby and I purchased a Vita-mix Blender. We use it at least once a day, often more than that, and it is my favorite kitchen appliance. We love to make smoothies with raw fruits and vegetables, because we are getting tons of nutrients from the whole fruit or the whole veggie.

My sweet hubby makes a smoothie for us every morning before work. We use whatever fruits and vegetables we have at the time, so our smoothies often depend on the season. This Green Smoothie is our go-to breakfast smoothie. It is a great way to start the day and will keep you full until lunch!

Green Breakfast Smoothie
apple juice as a base (optional) - enough to cover blades of blender
1 banana
1 orange, lightly peeled (try to peel the zest and leave as much of the pith or “white stuff” as possible)
1 apple, cored
1 pear
1 small – medium zucchini
1 large handful spinach or 2 kale stalks, stems removed
½ cup frozen peaches or frozen pineapple
4-6 ice cubes

1. Add ingredients to Vita-mix or other high powered blender in the order listed.
2. Blend on high for 60 seconds or until smooth.
3. Serve immediately.

Serves 2

Roasted Butternut Squash Soup

I love the winter squash that start appearing in my co-op share at the start of Fall. Acorn squash, butternut squash, spaghetti squash. Squash. It is delicious. (And fun to say, too! Squash squash squash!)

What better way to celebrate the beginning of Fall than with soup? Although it is still in the high 80's here in Houston, I am grateful for the cool morning breeze that reminds me the summer heat has past. Welcome, Fall! Please bring some cool weather to Texas!

This Butternut Squash Soup is not only grain-free, but is vegan as well! It has a nice kick from the curry powder and a sweetness from the cinnamon. Hope you enjoy this fall soup!

Roasted Butternut Squash Soup

2 medium butternut squash

3 Tbs olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can coconut milk

2 cups vegetable broth

2 tsp curry powder

½ tsp grated fresh ginger

2 Tbs agave nectar

1 tsp salt

Dash cinnamon

1. Heat oven to 400 degrees
2. Half squash lengthwise and scoop out seeds. Place on baking sheet cut side up. Poke holes with fork and lightly sprinkle with salt.
3. Bake for 45 – 60 minutes, until squash is very tender.
4. Scoop squash flesh out into large bowl and set aside.
5. Heat olive oil in large stock pot over medium heat. Add onions and garlic, and cook until onions are translucent.
6. Add squash, coconut milk, vegetable broth
7. Blend with immersion blender. (You could also do this in small batches in a regular blender)
8. Once the soup is smooth and completely blended, add curry powder, ginger, agave, salt, and cinnamon. Stir well to incorporate all ingredients.
9. Bring to a boil, then reduce to low and cover. Let simmer for 15 – 20 minutes.
10. Serve hot, with an extra dash of cinnamon as a garnish.

Back Bean and Mango Salad

Tonight, the hubby and I returned home from a wonderful trip to visit family in Dallas. After being away from our kitchen all weekend, we were ready for a super healthy meal! I looked in the fridge and found lots of raw fruits and veggies, along with a very ripe mango. So, I threw together this healthy salad, which we actually ate as tacos on romaine lettuce! It was delicious, and I hope you enjoy it.

Black Bean and Mango Salad

1 can organic black beans, drained and rinsed
1 mango, chopped
1 avocado, diced
8-10 cherry tomatoes, quartered
2-3 celery stalks, thinly sliced
2 romaine lettuce leaves, chopped
1/2 red onion, diced
1/2 tsp garlic salt
1 Tbs chopped cilantro (optional)
juice of 1 lemon

Combine all ingredients in large bowl.
Serve over more romaine, either chopped for a salad, or whole for "tacos."