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Mango green smoothie

Smoothies are the fastest way to pack your diet full of greens. When I look at my blender bursting with handfuls of spinach or kale, I’m amazed at how easy it is to eat healthy when you have a few good smoothie recipes on hand. Not that I don’t love a big salad, but honestly, it’s not something I want every, single day. With smoothies, that doesn’t matter. I get my greens and so much more. Make this delicious Mango Green Smoothie and you’ll give your body a nutritious boost. Mango Green Smoothie Ingredients 1/4 cup coconut milk (from the carton) 1/4 cup water 1 tbsp chia seeds 2 cups lightly packed baby spinach 1 small ripe banana 3/4 cup frozen mango Directions Add ingredients to blender in the order above. Blend until smooth. Pour into your favorite glass and enjoy immediately! ALSO TRY, 9 healthy smoothie recipes.  Follow us on…

Creamy gnocchi bake

This easy Creamy Gnocchi Bake with mozzarella and spinach is perfect for a weeknight meal. It takes about 15 minutes to prep, then 30 minutes to bake in the oven. While you’re waiting, throw together a tossed salad or sauté a vegetable for a super low stress, well-balanced meal. Plus, can we just take a moment to admire all of that cheesy, creamy goodness? Those seasoned cherry tomatoes are just bursting with flavor, and fresh basil makes everything better. It’s a dish your whole crew will go crazy for. Creamy gnocchi bake Ingredients 4 tbsp butter 4 gloves garlic, minced 1 tsp dried oregano 1 pint cherry tomatoes, halved salt pepper 1/2 – 1/4 tsp red pepper flakes 4 cups spinach 1 cup chicken broth 1 cup heavy cream 1/2 cup fresh grated Parmesan cheese 1 large handful basil, chopped + more for garnish 2 (about 17-18 ounces each) packages…

Broccoli Bisque: One pot, one blender, one bowl

I guess I never knew how tasty and easy soups were to make in the blender. Just simmer some ingredients in a pot; add to blender; serve in bowl and voilá! Here’s a puréed soup recipe I made with an unlikely ingredient: broccoli. It packs a ton of veggies into each serving, and the fresh, green color gives all kinds of healthy feel goods. This broccoli bisque recipe is a variation on my carrot ginger soup. The steps are largely the same. Just swap out the veggies. Broccoli Bisque Serves about 6 Ingredients 3 big handfuls of spinach, washed 1/2 stick of butter 1 large onion, chopped 4 tbsp. flour 2 cans vegetable broth (chicken broth is fine for omnivores) 7 cups broccoli florets (about 1 large head) 1/2 cup cream pepper salt 1 cup plain yogurt 1 lemon Directions In a large pot, melt the butter on medium heat. Sauté the onion until translucent, or…

Celery, apple, spinach, kale, lemon and ginger juice

It’s not always easy squeezing in the fruits and veggies you need. This green juice is a powerhouse blend of all the nutrients you need to help strengthen your immune system and keep you feeling awake and active. Juice isn’t a substitute for eating the whole vegetable (you’ll miss out on that healthy fiber), but it’s a great quick boost to help see you through cold and flu season. Plus the apples give it a great tart taste that will make it enjoyable to drink any time of year. Celery, apple, spinach, kale, lemon and ginger juice Makes about 4 cups Ingredients 8-6 stalks of celery, washed 2 cups baby spinach 8-10 large kale leaves 3 Granny Smith apples, roughly chopped 2 lemons, peeled 2 inches fresh ginger Directions Set juicer dial to hardest setting and run fruits and vegetables in order of hardest to softest (apples, ginger, celery, kale,…

Grilled artichoke spinach panini recipe

Whether served warm or cold, at the table or at the tailgate, spinach artichoke dip is always a hit. It’s always been one of my favorite appetizers, so I decided to try to make it officially into a meal. I had delicious success turning it into a loaf, so I thought, why not a sandwich! This recipe is bursting with delicious smokey grilled artichoke hearts, spinach and lots of gooey cheese, all piled high on toasty garlic bread — because garlic bread makes everything better. I used a panini press because it’s easier, but you can use a griddle or even a heavy pan on top of your sandwich to help give it a good squish as it’s cooking. Try this super tasty recipe for spinach and artichoke panini for lunch or dinner today. Grilled artichoke spinach panini Ingredients 8 slices of sourdough bread 1/4 cup butter 1 tsp garlic…

Citrus green salad with spicy shrimp

This super simple citrus salad with shrimp is so easy and flavorful, you’ll love adding it to your weeknight repertoire. It’s great in the summer when fresh greens are everywhere, but it’s also great in the winter, when citrus is at its peak. But during summer, canned segments can work just as well, and can be a real time saver if you’re in a hurry. This is also a great way to use up those random leftover greens. Toss in some arugula, kale, spinach, romaine — the more variety the better! I threw in some leftover cilantro, but you may choose to leave it out. I’ve been surprised by how many people hate cilantro. It’s delicious in this salad, but not necessary. The same goes for the cayenne pepper. If you hate heat, leave it out. But the combination of sweet citrus, spicy shrimp, and crunchy greens and almonds, is…

Spinach, egg, artichoke breakfast casserole

We could all use a few more low-carb, protein rich recipe ideas, especially for breakfast. The first meal of the day makes us gravitate toward toast, cereal, energy bars, muffins and donuts — one giant carb load. This spinach, artichoke and feta casserole is a combination that can’t go wrong. It’s primarily veggies and protein. Baked spinach, gooey cheese and salty artichokes, it plays off of the appeal of the popular party dip but transforms it into a healthy meal anytime. If the word ‘casserole’ scares you, call it crustless quiche or even an omelet. Either way, it’s an easy recipe that makes for fantastic reheated leftovers for several days. So break out of your breakfast rut and get crackin’ on this delicious egg casserole. Spinach, egg, artichoke breakfast casserole Ingredients 2 big handfuls of fresh spinach or 1 (8-ounce) package of froze spinach, thawed and patted dry 1/2 cup onions, finely chopped 1…

‘Fresh Tastes’ makes everyday cooking, entertaining uncomplicated

Here’s one way to spot a cookbook you’ll actually use: Short lists of ingredients. And if you can get all of those ingredients at any well-stocked supermarket, chances are good you have yourself a keeper. But don’t be fooled. Easy, common ingredients aren’t an advertisement for simple flavors. They’re just an author doing her due diligence to make sure her recipes actually get used by home cooks. At least, that’s what cookbook author Lee Clayton Roper says of her second cookbook Fresh Tastes. I spoke to Roper about her motivation behind the cookbook — a follow up to her first, A Well-Seasoned Kitchen. But talking about one cookbook inevitably leads to talking about the other, as well. “She couldn’t remember who the president was or what day of the week it was, but she could remember her recipes,” said Roper of her mother, the inspiration for her entry into the world of cookbook writing. “The…

Study shows this much salad can keep your brain young

You can thank mom and dad for forcing you to finish your greens before getting up from the dinner table. While they knew veggies and salads were good for you, they might not have known exactly how much so. Salads are packed with essential nutrients — protein, iron, and fiber, just to name a few. And now, researchers have found that eating one to two servings of leafy green salads per day can improve your memory and overall cognitive ability. The study, published in the journal Neurology, was lead by Martha Clare Morris, ScD, a nutritional epidemiologist at Rush University Medical Center. Over the span of 4.7 years, Morris and her colleagues looked at 960 participants, ages 58 – 99. Volunteers were asked to fill out questionnaires on the frequency they ate foods like spinach, salad, kale, collards and other greens. They were also asked to complete yearly thinking and memory skills tests to gauge…

Stay full all morning with a BANANA, SPINACH, PINEAPPLE CHIA SMOOTHIE

Kick start the new year with healthy recipes that make you feel great. No matter what type of diet you follow, most folks can get on board with meals and snacks that use whole foods and little-to-no processed ingredients or sugars. Smoothies are a great way to pack plenty of nutrition into a five minute meal. As you grab a glass and head out the door, it will quickly become part of your healthy routine. This recipe will keep you full for hours, so if you’re skeptical of smoothies, start here. The chia seeds and banana will see to it that I’m right about that! Banana, spinach, pineapple chia smoothie Serves 2 Ingredients 2 cups skim milk (or your favorite non-dairy milk) 1 cup frozen pineapple chunks 3 handfuls of baby spinach 2 tbsp chia seeds 2 ripe bananas Directions Add all ingredients to the blender, and puree on high for about…