I’m on a kick again with my favorite fast food! And what might that be, you ask? A delicious green smoothie, of course! Take the YOGA BIRD GREEN SMOOTHIE CHALLENGE by replacing your breakfast or lunch with a green smoothie for 10 days. Once you have all your favorite fruits and greens in your fridge, smoothies are quick, healthy and EASY to make! Yoga Bird’s green smoothie chart is here to help you mix and match your favorite ingredients. The 2/3 to 1/3 is the general ratio that I use! So, if I use 2 cups of fruit then I would use 1 cup of greens. Drinking one green smoothie a day, will make you happy from the inside out!
After the 10 days are over, hopefully you’ll have started a new habit of considering a green smoothie instead of your regular breakfast or lunch. Each smoothie packs quite a punch of vitamins and minerals. And you can add other boosters too, like protein power, chia seeds or even rolled oats (they really fill you up!).
One of my simple favorites is strawberries, blueberries, frozen peaches and kale (stems removed)! I add a little coconut milk if it’s too thick and a tablespoon of honey depending on how sweet my fruit was. Then, just blend away!
If you come up with a favorite combination, please share it with us in the comments below. 🙂
So… last night I was sitting on my couch, watching TV and working on my computer, when I got a big hankering for pie crust. Yup! You heard correctly, pie crust. And no, I am not a pie crust maker that would be my late mother, she was awesome at it. I am actually intimidated to make pie crust, (what if it’s not flaky enough?! I’ll be judged!) so I always buy it. But I hate to buy it because it’s so freakin’ expensive. It’s water, flour and oil! Why do they charge us $3 for water, flour, oil and preservatives? Since it was January 1st I decided to throw caution to the wind and make my own! The only oils my pantry produced were EVO and coconut oil. I decided on the coconut oil because it’s a wonder drug. Google is a good friend and this is what I found. “Coconut Oil Pie Crust” I made it and it was GOOD and flaky! Not hard at all. I ate a bunch of it as I rolled it out and laid it carefully into my pie plate. Then, I ate some more. It reminded me of my mother, it was yummy, I was feeling nostalgic, I was happy that I was beating the system by making my own pie crust! So, I ate a bit (a lot) more. Yeah, it happened, I got a “so worth it” stomach ache. The recipe makes two crusts, I ended up with one. (Insert embarrassed emoji here.) Let’s just say I ate a lot of water, flour and oil (but no preservatives)!
Now… what to put in my pie crust?! I decided on a quiche! Again, Google came through for me. I went off of this recipe “Loaded Vegetarian Quiche.” I say “went off” because I usually adapt a recipe rather than follow it—the refrigerator makes the final decision. I changed the cheese to sharp cuz that’s all I had. And I used cherry tomatoes cut in half cuz that’s all I had in my fridge and I used my own chicken’s eggs cuz they are the yummiest! (Thank you Dotty and Juanita.) Oh my word. It came out great! This is a good combination of veggies for a quiche. I had a warm piece right out of the oven, in spite of my stomach ache. My husband, had some too, he loved it. My hankering produced a very healthy, tasty, late evening supper (and brunch the next day)!
So if you ever feel a hankerin’ to eat water, flour and oil . . . look no further. 🙂
OK! So, I’ve made this chili a few times, so much so, that I stopped using a recipe awhile ago. I will do my best to guess the portions and ingredients – it turns out a little bit different each time! But it’s all good cuz you can’t really mess this up – everyone loves this chili and it’s super good for you!
2 T. quality olive oil
1 med. sweet onion chopped
3 garlic cloves pressed
1 green pepper chopped
1 red pepper chopped
1 can red pinto beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can garbanzo beans (chickpeas) (rinsed & drained)
2 cans petite diced tomatoes w/jalapeno peppers
1 can of stewed tomatoes (optional)
1/4 cup of chili powder (or less, start with less as you can always add but never take away)
1/4 cup of red wine (if you have some around)
1 pkg of “Veggie Crumbles” also called Grillers
1 bottle of lager beer (or chicken broth)
Ground pepper and ground pink sea salt
Begin by sautéing the onion, garlic and peppers in oil, in a large skillet. (I use EVO but you may use vegetable oil or even butter.) While this is cooking get out a big pot or dutch oven, put in the three different cans of (rinsed and drained) beans. Then add the two or three cans of tomatoes. If you don’t like as many tomatoes just use two. If I don’t have canned tomatoes with jalapeños in them, then I use whatever I have but will sauté some hot peppers in with my peppers and onions.
Next add the 1/4 cup of chili power (4 tablespoons) (if you have a spicy blend of CP then start with just two or three tablespoons) and red wine to the beans and tomatoes. Stir well, cover and bring to a low simmer. When the onions, garlic and peppers are cooked through, remove from heat and add to the big pot of tomatoes and beans. Next add the package of the frozen veggie grillers. Stir well. Now… add just enough of the beer (or chicken broth) to bring it to the consistency that you like. If you like your chili with more juice (to dip your bread in), then you’ll probably want to use the whole bottle. But if you used more tomatoes then you may not need the whole bottle. Just do what you like best. Cover and cook at a low simmer about 20 – 30 minutes, stirring occasionally. Turn off stove and let it “rest” about 20 mins. if you’re not in a hurry to eat.
To serve, scoop into pretty bowl, add a little sea salt and ground black pepper to taste, a squeeze of lime and some kind of cheese that you like! We like cheddar. This chili is wonderful with corn muffins or some crusty bread. 🙂 Makes a large batch so you may want to freeze some to enjoy a couple of weeks from now!
(Other things I have “thrown” into this chili from time to time are: sautéed celery, fresh tomatoes, corn, mushrooms, great northern beans, red pepper flakes (if you throw-in other “hot” items you’ll want to cut back on the chili powder), fresh oregano and other herbs from my garden.) If you’ve never bought the veggie grillers before, this is what the bag looks like.