Category Archives: Single Portion

It’s Taco- I mean Tofu Tuesday!

Who needs a taco-Tuesday when you can always have a tofu-Tuesday?

Actually, I have no idea how people make tofu taste so damn delicious. When I was working at the Keltic Lodge in Nova Scotia, a lovely married couple who I befriended made me this divine tofu dish. It was definitely tofu, but it didn’t have the consistency nor did it taste like it. It was kind of spicy and dried. I loved it. I just have no idea how they came about making it.

I actually have no idea how people dry their tofu and make it into amazing things. I need a vegetarian/vegan teacher to educate me on how to drain the liquid from tofu and create amazingness from it.

Today I did try to remove the tofu from the packaging it came in and place it between a dishcloth with a cutting board beneath it and a plate above it BUT the tofu just disintegrated. I wasn’t even pressing hard. It just became a blob of crumbs. A liquefied blob of crumbs. How can anything be liquefied? Well my tofu was! Maybe it was because I got the tofu in a box, gosh I don’t know!

Morinaga Tofu in a Box

Anyway, I tried to make this recipe I found on Popsugar on how to bake tofu. I really did try. It just flopped.

Marinated Tofu

Ingredients:

  • 1 block tofu, sliced
  • 2 Tablespoons soy sauce
  • 1 Tablespoon agave nectar
  • ½ teaspoon thyme
  • ½ teaspoon dill
  • 1 teaspoon cumin

Instructions:

  1. Preheat oven to 350ᵒF (175ᵒC) and line a cookie sheet with tin foil or parchment paper.

  2. Place tofu slices on tray and drizzle with soy sauce and agave nectar.

  3. Sprinkle with thyme, dill, and cumin and pop in oven.

  4. Bake for 30 to 35 minutes.

  5. Enjoy!

I did all of this and my tofu still came out a liquid absorbed blob. It doesn’t taste all too bad, but it wasn’t what I wanted. Because like most people, I dislike the consistency of tofu! Vegetarian meat crumbles are so much easier to eat than tofu as they are more of a solid that tofu is.

Tofu on a bed of Quinoa with Asparagus

Well I served the tofu on a bed of quinoa with some pan fried asparagus seasoned with salt and pepper. Nothing all too special, but I can tell you that that asparagus did rock my world!

I made enough food for two people, though due to a hungry mother hen, half of my asparagus was consumed. Thus making this dish only for one person. Plus lets be honest, I was kind of turned off by my failure with tofu that I couldn’t go for a round two.

Anyway, if any of you can successfully dry tofu out I would really like to hear how this dish went for you! I’m sure once it comes out properly it is magnificent. Please let me know!

Happy eating!

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Rice Noodles with Shrimp Scampi

Food. Food is a deadly thing. It is amazingly delicious most of the time, but it is so grand that sometimes you end up stuffing your face. And you know what? I stuffed my face today. I really did. I have a food baby in my belly.

So today mom and I had it lazy. Initially we had planned to go down to the neighbourhood clubhouse for dinner (as every Wednesday they have a buffet dinner), but instead we made our own meals at home. And mom didn’t even make her own meal. She popped her “meal box” into the microwave though and ended up with sweet and sour chicken curry. I however made a real meal. Best of all it was my favourite protein ever!

Shrimp.

I love love love shrimp. I’m not too keen on removing the shell from king or queen shrimp, but normal shrimp that has already been deveined and such is perfect for me.

Rice Noodle Shrimp Dish

I got the recipe from The Recipe Club but if you would like to see the recipe directly, here is the link. The original recipe feeds four people while my recipe is perfect for two. Or even just one very hungry mouth (like mine was).

Ingredients:

  • Vegetable oil
  • Kosher salt
  • 1 brick rice noodles
  • 1 Tablespoon salted butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon (approx. 3 cloves) garlic, chopped
  • 2/3 cup (205g) frozen shrimp, thawed
  • 1 ½ Tablespoon parsley, chopped
  • Zest of ½ lemon
  • Juice of ½ a lemon
  • 3 slices of half a lemon
  • Pinch of red pepper flakes
  • Pinch of salt and pepper

Instructions:

  1. Bring a pot of water to boil. Add salt and vegetable oil to water as you bring you water to boil.

  2. Meanwhile in a small skillet or frying pan combine butter and olive oil until bubbling. Add chopped garlic and cook until aromatic (be careful as garlic burns easily). Add shrimp and cook until pink (approx. 5 minutes), then remove from heat and add parsley, lemon zest, lemon juice, and lemon slices. Add last two ingredients and set aside.

  3. Water should be boiling now. Place your rice noodles into the pot and allow to cook. Noodles should be cooked in just 3 minutes.

  4. Drain noodles and return to pot. Combine shrimp mixture with noodles and toss till all is coated.

  5. Serve and enjoy!

Shrimp with Rice NoodlesOkay, so I didn’t quite combine my shrimp and noodles all that well because rice noodles are a difficult thing to deal with, BUT I tried. And it still came out pretty well! I may have placed a few too much lemon juice in it though. I also could have done more by adding more garlic as I am a garlic lover, though I was quite content with this. I mean an hour later and I am still very very full.

I really do have a food baby.

Anyway, you may have noticed I called the measurement for the rice noodles a brick. The reason I do that is because the noodles come in a rolled up chunk which is very brick-like. Think like your raw egg noodles that you get for ichiban instant noodles. The noodles are shaped in a brick. Well rice noodles are much the same.

This was a delicious and I am glad to have enjoyed a lovely shrimp dish. Shrimp is definitely my favourite shellfish from the shellfish family. It is just a shame my mom doesn’t like them. That is one good thing to look forward to when living alone again. More delicious shrimp dishes!

Oh well! I hope you all enjoyed this recipe and have a wonderful rest of the day!

Sweet Craving Cured with a Mugcake!

I hate getting cravings for something sweet! And it is usually when there is nothing in your household!

I had that craving last night. Luckily I recently bought a carton of eggs so I had an egg to produce a masterpiece. Though my masterpiece tasted more the part than it looked. If I had powdered sugar it would have made my cake look better!

 Chocolate Coconut Flour Mugcake

I realized that for those times when I crave something sweet, I should always have coconut flour on hand. It makes the best tasting sweets! Plus coconut flour smells amazing! It is like a powdered Caribbean goodness! Kind of like sunscreen, but edible!

So I got the recipe from here and pretty much followed it to a T except that I keep my sweetener of choice as vegan as possible. AKA: my sweetener of choice is always agave nectar!

Ingredients:

  • 1 tablespoon coconut flour
  • 1 tablespoon cocoa
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 egg
  • 1 tablespoon agave nectar
  • ½ teaspoon of vanilla extract
  • 3 tablespoons almond milk

Directions:

  1. In a medium coffee mug mix all dry ingredients together until a light brown color.

  2. Crack the shell of your egg and add it to the dry ingredients and mix well (make sure all dry ingredients are no longer at the bottom of the mug).

  3. Add agave nectar, vanilla extract, and almond milk to mixture and mix until smooth.

  4. Place in microwave for three minutes and enjoy!

I then drizzled some extra agave nectar over the top of the mugcake. It was truly delicious!

Though again I know how my presentation sucked! Next time I’ll have to use some fresh berries and frozen yoghurt to enhance the presentation of my mugcake!

And the next time I do this, I will most likely be feeding the likes of my mom! So some ice cream would work best for that moment. 

Anyway, enjoy your sweet craving cake making!

Moroccan Monday Meal

It’s Monday! Albeit not a meatless Monday for me, but a delicious Monday!

I am pretty sure my father loves that I am posting as often as I am so far. I believe this is my fourth post for July. Yay!

So for today’s meal I – as I have for the past couple recipes – used a Mexican-like wrap to “house” my food. But it was far from a Mexican meal.

Today is all about Morocco! The joys of international cuisine! I got the recipe from here, but kept radishes out of it!

 Moroccan Chicken Salad Wrap

Ingredients:

  • 1 (238g) breast of chicken
  • ½ (74g) cup cucumber, chopped
  • 1 ½ Tablespoons cilantro, roughly chopped
  • 1 can (150g) chickpeas, drained and rinsed
  • 1 Tablespoon lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 3 teaspoons Greek yoghurt
  • 1 teaspoon mayonnaise
  • Salt and pepper to taste
  • ½ bag (50g) of mixed lettuce
  • 3 medium wraps

Instructions:

  1. Season chicken breast with salt and pepper and place on a frying pan that is lightly coated on oil and fry until thoroughly cooked (approx. 6 minutes)

  2. Meanwhile chop cucumber and cilantro and mix in a bowl. Add remainder of ingredients and mix well.

  3. Once chicken is cooked, chop into ½ inch pieces and add to cucumber and cilantro mixture.

  4. Spread mixed lettuce on medium wrap and add a few tablespoons of the chicken salad onto the lettuce, fold bottom first, then fold left and right “sides” and enjoy!

I love the taste of cilantro in meals. It adds an extra freshness to it. Yummy!

Moroccan Chicken Salad Wrap

This is actually really really good. And as easy as you just chop a few things and fry chicken for a while. It is perfect and really delicious. Cilantro and cumin are so so wonderful.

I think you should all try this recipe and enjoy it just as I have! It is one of the best chicken salads I have honestly ever had!

(besseha) بالصحة

And if you don’t speak Arabic spoken in Morocco:
Enjoy your meal!

Lazy Mexican Sunday

The definition of lazy should be linked to my name. I can just imagine it. Flipping through one of the many dictionaries in our house and finding the word lazy which states this:

Lazy (n) – a person who is not very active such as Liselot.

Although the actual definition of lazy is an adjective, but hey! It could easily be a noun!

I have spent my day being lazy. Except I did make a delicious meal. If you like color like I do and you like a mixture of flavours in your mouth, this is truly for you.

Flautas de Pollo

How amazing does this look? I got the recipe from here, but as I used smaller wraps they didn’t quite take on the name of flautas or taquitos.

Ingredients:

  • 3 gorditas (small soft taco wraps)
  • 1 (238g) breast of chicken
  • ½ cup (74g) cheddar cheese, grated
  • Pinch of red pepper flakes
  • ½ an avocado, sliced

Pico de Gallo

  • ½ cup (74g)  tomatoes, chopped
  • ½ cup (74g) cucumber, chopped
  • ¼ cup (37g) red onion, chopped
  • 1 clove garlic, minced
  • ½ jalepeño, sliced and chopped
  • ¼ cup (37g) cilantro, chopped
  • 2 Tablespoons lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a small frying pan, cook chicken breast thoroughly. Sprinkle with red pepper flakes and salt and pepper to add extra flavour.

  2. Turn oven to 175ᵒC (350ᵒF) and place three gorditas into oven for 4-6 minutes, while gorditas are warming up begin grating your cheese.

  3. Once chicken is cooked allow to cool and then begin to shred. When gorditas are warmed up, remove from oven and add shredded chicken to them. Top with cheddar cheese and wrap up (insert toothpick to ensure wrap won’t undo) and place back in oven for three minutes or until cheese has melted.

  4. During this time you can chop your tomatoes, cucumber, red onion, and jalepeño and place them into a small bowl. Mince your garlic and chop your cilantro and add that to the bowl as well. Squirt with about 2 Tablespoons worth of lemon juice and sprinkle with salt and pepper. Mix well.

  5. As you remove your “flautas” from the oven, open up and place a teaspoon or so of Pico de Gallo on top. Slice your half of an avocado and add two “strips” on top of your Pico de Gallo and re-wrap and enjoy!

IMG_4003 Pico de GalloWhen I first took a bite of the Pico de Gallo, I was so mystified by its taste. It was like heaven in my mouth. The spice from the jalepeños with the citrus from the lemon juice, the sweetness of the tomatoes, with the eye-watering tartness from the red onion – it was perfect! I haven’t had anything this wonderful in a while!

I immediately made two flautas and gobbled them all up. I can say that I am full now. But full and content. I am actually happy after that meal.

I definitely advise all of you to also make this as it is spectacular!

Anyway,

Buen provecho!

Friday Night Chicken Gyros

Ah Greek food, the most amazing thing to ever be made in this world.

I remember being in our all-time favourite restaurant in the Netherlands a few years ago and telling both my parents that I have decided that I need to marry a Greek man, an Indian, or a Trinidadian. They asked me why and I told them flat out that if I marry a man from Greece, India, or Trinidad I can become great friends with their mothers and learn the cuisine I love so much. But really all I truly need to marry is a man from Greece or Trinidad, because Trinidadians can be of Indian decent and may know both Indian and Trinidadian cuisine.

But since I have yet to find prince charming from either Greece or Trinidad & Tobago, I thought it would be best just to enjoy some Greek cuisine for a meal.

Easy Chicken Gyros

So how about them gyros?

I may never get over how Anglophones say “jieros”, because in the Netherlands it is spelled as giros and well in Dutch we have a heavy sounding (almost phlegm-filled) G sound that to my Anglophone ex-boyfriend, is pronounced like “hiros”.

Anyway, I got the recipe from here, but as always its been tweaked here and there.

Ingredients:

  • 1 (283g) breast of chicken
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons olive oil
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon paprika powder
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup (225g) baby spinach
  • 1 small red onion, thinly sliced
  • Pinch of fresh parsley
  • 3 gorditas (or pitas)

Tzatziki

  • ¼ cup (61g) Greek yoghurt
  • ½ teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon oregano
  • ¼ teaspoon parsley
  • Salt and pepper to taste

Instructions:

  1. Place chicken breast on chopping board and slice into thin chunks of meat. Then place sliced chicken in a bowl with olive oil, lemon juice, garlic, and herbs, as well as salt and pepper. Mix until well coated and set aside to marinate.

  2. Wash cutting board (or get a new one) and begin to mince garlic for tzatziki, then slice red onion for filling of pita.

  3. Heat a small frying pan on the stove top and add marinated chicken to pan. Cook for 5-7 minutes or until thoroughly cooked. While chicken is being cooked, grab a small bowl and mix yoghurt, lemon juice, olive oil, garlic, herbs, and salt and pepper. Mix well and set aside.

  4. When chicken is cooked, take off heat and set up gyro to your liking (mine was set up by placing the spinach on the “gordita”, then adding the fresh parsley leaves, adding the thinly sliced red onions, a few strips of chicken, and then adding a dollop of tzatziki to the mix)

  5. Now enjoy!

Because this recipe is only enough for three gorditas, it is most likely enough to feed one hungry person or being served as an easy snack for three.

I was quite happy with three, though I may be a little sleepy now!

Spinach and Chicken filled Gyro

Now usually gyros are not made with spinach, but I thought why avoid healthy green leafy goods when they are as delicious as they are good for you? Yum!

On a side note though, I am sure those of you who have a keen eye for detail may have noticed in my initial photo there is a pot in the background.

You’re right, there is! I am growing herbs. Every evening around dusk I water my pots and the following day I see my babies have grown a little more. Fresh Herbs

In the white pot I’ve got basil growing, the light gray pot is filled with chives (and some other foreign plant), and in the dark gray pot I’ve got flat leaved parsley! I can honestly say that growing chives is the hardest as they need the most water or they begin to brown on the ends. It’s like they’ve got split ends, except they are crisp from the sunlight!

So that’s me with my partial green thumb! And my delicious Greek meal!

Hope y’all enjoy your meals just as I have!

Beautiful Spring Tacos for Tuesday!

Are you one of those people who cooks according to the day of the week? Like “Meatless Monday”, “Taco Tuesday”, and whatever else fits for the remainder of the week? I’m not usually someone who follows those trends but for the last couple of Tuesday’s I definitely have.

So everyone, today is Taco Tuesday and I’ve made a delicious Shrimp Taco.

Chipotle Shrimp Tacos

I love the colors in this taco. They make me think of a light spring night.

I got the recipe from here, but I tweaked it a helluva lot. In the original recipe you use enough chili powder to give this dish a good ole kick. I however do not have chili powder and am not bothered to buy it as I use paprika powder more than chili powder and I won’t be living here all too long.

Anyway, below is my recipe:

Ingredients

  • Paprika Lime Creama
  • 1/3 cup Greek yoghurt
  • 1 tablespoon lime juice
  • ½ teaspoon paprika powder
  • Kosher salt to taste
  • Paprika Shrimp
  • 125g shrimp, deveined 
  • 1 teaspoon paprika powder
  • ½ teaspoon coconut oil
  • 2 whole wheat tortillas
  • finely shredded iceberg lettuce (I got pre-shredded lettuce)
  • avocado, sliced
  • lime

Instructions:

  1. Mix together Greek yoghurt, lime juice, paprika powder, and salt until smooth. Refrigerate until ready to use.

  2. Season shrimp with paprika powder for ten minutes. 

  3. Heat frying pan and add coconut oil and allow to become a liquid. Add paprika shrimp to the pan and cook until opaque. If coconut oil is too liquidy, drain liquid and dry fry the shrimp for an additional minute. 

  4. Remove from heat and place tortillas in microwave for 30 seconds. 

  5. Once ready place tortilla on a plate and arrange lettuce strips on tortilla add sliced avocado. Sprinkle shrimp onto avocado, then top with the Paprika yoghurt. Lastly sprinkle paprika powder over top for final presentation.

  6. Wrap up and enjoy!

Paprika Shrimp Taco

Due to the paprika powder rather than chili powder, my meal was not spicy, but I can tell you that it sure was tasty! And super light, honestly a perfect meal for a hot spring day. (Because that’s what it has been like for me, especially since hot air rises and I live on the top story of my apartment building)

Looking Into the Taco

Y’all should really be making this for a perfect spring meal. If you have the appropriate spices of choice then definitely go for the original recipe. But if you’re a lazy bum like I am, then my lazy way works too!

I hope you enjoy this like I have for the first of April.

Oh and I hope you’ve had a cheeky April Fool’s Day!

L

Simple Eating with a Toasted Tomato Sandwich

Do you ever have those extremely lazy days where you really don’t want to cook? I never have, not until today. I thought of making porridge like my mother does when she is alone and lazy, I also thought of just eating salad with my wonderful salad dressing, but instead of all of that I went for a toasted tomato sandwich!

Toasted Tomato Sandwich

I don’t know where this sandwich comes from originally, but I do know that only a few people have heard of it and eat it. Only one other person at the hotel in Canada ate it with me. That’s two out of nearly two hundred staff members.

Well in my family I am known for my expertise on making this sandwich. In 2011 the family and I went to Western Canada to visit family and friends (as we used to live in Alberta). We spent a couple of weeks at Grammy’s house in British Columbia and one afternoon mom raved about the fact that I am known for making these sandwiches. So we decided to make a whole bunch. Someone was at the toaster toasting the bread, someone was slicing the tomatoes, and someone was swiping mayonnaise on the toast until I made five of these sandwiches, as my dad dislikes tomatoes it was an experience for Grammy, Gramps, mom, my sister, and I.

Needless to say, everyone loved it.

So how does one make a toasted tomato sandwich? With love of course!

Actually, the steps are really easy.

Ingredients:

  • 2 slices of bread (I prefer brown)
  • ½ – 1 tomato, sliced (depends on how much tomato you like)
  • ½ Tablespoons Mayonnaise (depending on your preferences) 
  • salt and pepper to taste 

Instructions:

  1. Place both slices of bread into the toaster and allow to become brown.

  2. Meanwhile as bread toasts, slice your tomato into thin slices (half a centimetre thick)

  3. Once toaster handle lifts toast, remove from toaster and layer one half of the toast with mayonnaise. Lay slices of tomato evenly on mayo and coat with salt and pepper.

  4. Smooth mayonnaise on the other piece of toast and cover the tomatoes. 

  5. Press down and slice in half and enjoy!

Lots of pepper for this girl

As you can tell I like my pepper!

What about mayonnaise? What brand of mayo do you prefer?

Personally for me, I can’t have any other brand but Hellmann’s! Although the Netherlands is known for its mayonnaise, I can’t stand it. Not unless it is fritessaus for your french fries. Fritessaus (french fry sauce when translated) is a mayonnaise mixed with what I think is curry. Or relish. Whatever it is, it is amazing.

Calvé Mayonnaise

Here is a typical brand of Dutch mayonnaise. To me it has a very sweet taste which frankly should not be paired with things such as tomatoes… or even french fries. Calvé is the perfect brand for making salad dressings though.

Hellmann’s on the other hand is not sweet. I can’t even describe its taste, but it is good. Maybe it is all the chemicals? Are there chemicals? Probably! But it is oh so good!

When I finally finished my sandwich I had to have something else. As a dessert per sé and as an extra way to fill my belly and leave a great taste in my mouth.

Albert Heijn Mangoes

I finished my dinner with these sliced mangoes. Delicious.

If you are thinking of making this sandwich, I truly hope you enjoy it as much as my family and I do!

Buen provecho!

It’s Pizza Time!

Pizza – who doesn’t like it? It is one of the top favourites to be eaten as children and is often the best food for young adults in college. Or really, for everyone! So I tried to make a gluten free pizza crust for tonight.

Tried. And failed. All in the process of learning!

If I could, I would make a normal pizza crust with whatever Xanthan Gum is. But I haven’t been able to find this weird word which I cannot pronounce in any of the health food stores in the Netherlands, so I will have to opt out from making a real crust. Instead I went for a zucchini crust.

Before going in oven
Before going in oven

I can honestly tell you that zucchini spaghetti is much easier than making a crust.

I found the recipe here.

Ingredients:

Crust-

  • 1 egg
  • 1 zucchini, julienned
  • ¾ cup Parmesan
  • Salt

Toppings-

  • Pizza sauce
  • Spinach
  • Mushrooms
  • Cherry tomatoes
  • Olive oil

Directions:

  1. Preheat oven to 450ᵒF (220ᵒC)

  2. Julienne zucchini and then chop. Then place in a bowl, sprinkle salt on zucchini and let sit for a few minutes.

  3. Remove water from zucchini – (Place paper towel on a plate and zucchini on plate, then press another paper towel and plate over zucchini to remove water. You could also press zucchini in colander and press a bowl into it)

  4. Mix the egg and Parmesan with dried zucchini.

  5. Spread zucchini mixture on a parchment paper or paper towel covered tray. Make dough batter about ½ inch thick and in a circle.

  6. Put in oven and cook until browned (approx. 15-20 minutes). While crust is cooking chop tomatoes, mushrooms, and whatever other toppings you want to add.

  7. Remove browned crust from the oven and spread pizza sauce over it. Add spinach, mushrooms, and cherry tomatoes. Drizzle with olive oil and return to the oven for further cooking (I cooked it for an additional ten minutes)

  8. Remove and enjoy!

Zucchini Crust PizzaPretty simple. Except like I said above: I failed. You may be wondering how this happened.

Well, how it says above in the instructions that you need to strain the zucchini to remove the water – I did it. I just didn’t seem to do it that well. When I baked my crust it was far filled with liquid that I was unsure if the egg even cooked. I feared eating a semi-raw egg so ate a few bites and then ended up tossing the almost beautiful creation of a crust.

Instead I ate a small pot of cottage cheese. Maybe later I’ll enjoy some cereal as well. I’ve recently fallen in love with All-Bran cereal. When I was in Canada, I would eat it often but I never knew they had it here. Now I know and now I love it all over again.

Anyway, here are some photos from my outing yesterday. Mom, Austin, and I went to the lake to walk Austin. He swam like crazy in the water while I just enjoyed having on rubber boots and being able to walk in the water.

The child in me loves to step in mud and water with rubber boots.

Austin and I in the water!

Austin having trouble finding his stick!
Austin having trouble finding his stick!
Loving standing in the water!
Loving standing in the water!

No More Monsters

Do you ever wonder where all the monsters go from under your bed and in your closet? Well I can tell you where all mine go! If they haven’t run away in fear then they end up in my blender! This morning I made a delicious green Monster Smoothie.

Green Monster Smoothie

It was the perfect thing to start the day! Plus now I know all the monsters are gone from this house! Best of both worlds!

I don’t think these ingredients make the actual Monster Smoothie I’ve seen on Pinterest, but this still has a protein packed vegetable, lots of sweet and healthy fruits, and some seeds to add to the power.

These are the ingredients:

  • 1 ½ cup of Kale
  • 1 banana, chopped
  • 7 strawberries, sliced (you could use more! Mine just didn’t look all too attractive)
  • 1/3 cup of cantaloupe
  • ½ cup of almond milk
  • 1 teaspoon chia seeds

Directions:

  1. Combine all ingredients in a blender and blend away!

  2. Blend until smooth and enjoy!

Healthy Green Smoothie

This was a super delicious smoothie. Even though there is a lot of kale in it, all I really could taste was cantaloupe. I feel like it’s been forever since I’ve had cantaloupe. It really hasn’t because you can buy mixed melon in a container at the grocery store, but it has been a while since I’ve had half a melon that I had to scoop out bits.

It feels like I am preparing for summer! Although it is quite a distance from the current time, but one can hope!

If you’re a fan of smoothies then I suggest you make one that is beautiful and green. You can use spinach or kale as your base green vegetable and any sort of fruit. You can add nuts or seeds of your choice and to make it better for you keep it simple with soy or almond milk. Learn more at at the GreenMonsterMovement.

If you do go green with this beaut, I hope you enjoy it and feel the boost and buzz that no other drink can actually give you. Best of all: your skin improves from this!

So I really hope you make this and enjoy it!

Happy Sunday!