Blender Love Affair

Good Morning!

I just wanted to show you how my Green Monsters have been going ever since I whipped out my brand new Ninja blender. See below 😉

It’s a beautiful thing, isn’t it? I want to introduce you to my green smoothie. He is just a down-right lovely sight to see in the morning. So. Green.

Power Peach Kale Green Smoothie

-2 cups of kale

-1 cup of almond milk

-1 tablespoon ground flaxseed

-1 tablespoon wheat germ

-1/2 frozen banana and 1 peach

I am still trying to adjust to kale in my green smoothies. I know they are good to mix up with the usual spinach, but in smoothies they are quite bitter and chewy. Maybe next time I will add some more banana for added sweetness and less kale. Honestly, I stuffed my blender with it. Healthy yes, extremely normal green smoothie tastiness, not quite. Work will be done on the kale ratio for green smoothies.

Oh Ninja, you did good my friend. I blended through my frozen bananas like there was no tomorrow. I often thought my old blender would die when I blended them, but this is just a walk in the park for my new morning friend. I am so excited about it!

I also added half of my sample packet of Amazing Grass Amazing Meal, in the Original blend. I wanted to just “test” the waters with any supplement. I have to say I enjoyed it! I only used half a serving, but the protein kept me full and I could barely taste it as I blended away. Looking at the ingredients and nutrition, I am thinking about investing in some.

In other news, I am learning more and more about preparing tofu. I always reserved my supply for stir-fry’s, but I wanted something more savory with less oil for tonight’s dinner. I realized you can’t really seriously mess up with tofu, you could even eat it raw. I looked up this baked tofu recipe from vegweb.com. Click here for more tofu goodness!

Simple Baked Tofu

It turned out to be so easy and so delicious. The marinade is easy and I had leftovers for the next few nights.

Marinade:

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

(I added some nutritional yeast for more minerals and vitamins!)

Cut up 1 pound of firm tofu and marinate overnight of for 10 minutes. Set up a wire cooling rack over a pan and bake in the oven for about 20 minutes.

I enjoyed this with quinoa and the last of this summer’s asparagus. I can’t believe I missed asparagus season! Oh well, they were delicious.

Anyway, I have also been going to Lila Yoga here in Spokane. I have to say, I have just done the introductory two weeks and I am coming up on my second week. I have tried Yin Yoga and Vinyasa. I love them both. I am considering a summer package. Yoga just makes me feel so good, flexible, and strong!

Well, off to work. Ciao for now! -Mary

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Sunday Morning

Good morning, my bloggies! I just love Sunday mornings. Time to catch up on my z’s, eat a yummy breakfast (I’m thinking oat pancakes? you’ll see them for sure) and drink some good coffee. Oh and yes, catch up on some blogging!

I’m going to get things rolling right away. Here are two great dishes I wanted to share with you right away that I had over the past two days. So delicious, so healthy, so veggie, so good! Enjoy!

Tomato, Broccoli, Kale Fry

1 cup of chopped kale

1/2 Roma tomato

chopped red onion

1 cup of broccoli

1 tbs minced garlic

1 tablespoon of extra virgin olive oil

1. Put non-stick skillet on medium-high heat. Add olive oil. Once hot, add red onions and sautee for about 3 minutes. Add garlic, sautee until the red onins cook down.

2. Add tomatoes and sautee for about 3 minutes.

3. Add broccoli, sautee and cook until broccoli turns a vibrant green.

4. Add kale, and cover pan. Let steam cook up kale for about 5 minutes, stirring occasionally. Once kale is a bright green and reduced in volume, you are good to go!

5. Enjoy!!

This was a great way to get lots of healthy leafy greens into my diet. Plus I had leftovers for lunch the next day! I paired it along side a veggie burger with hummus and a whole grain bun. Dessert was summer sliced strawberries. So delicious!

On Saturday, I had to volunteer for The Fig Tree to set up a display table and hand out copies of the paper at Eco-Expo, the first time this event was held by Spokane Community College. It showcased local companies that were green and sustainable. We were there to showcase the stories we have on sustainability, but it was really awesome to meet all sorts of people working to be green 🙂

I also wanted to share with you my recent purchase: The Kind Diet, by Alicia Silverstone! I read the book from cover to cover, and am so excited to start eating kind! It was enlightening, encouraging, down-to-earth, and opened my eyes. I definitely know how I want to better my health, and I want to try out lots of her recipes here on my blog. Check out The Kind Life, her website to see what the Kind Diet is all about! You won’t be disappointed, I loved it!

I also have some great news that I have realized I haven’t shared with you yet… I am taking a vacation to Greece in two days with my family! I am so excited for some vacation, beach and sun. So I won’t be posting for quite some time (2 weeks!) but my next post up will be filled with great pics and hopefully great eats. I am going to maintain my veggie lifestyle abroad, it will be my first great challange, so I will let you know how that goes! Maybe I will come back stronger and filled with great advice I will share with you for sure!

The morning of the event I needed something that will stick to my bones and give me great energy for the entire day. So I made some oats, duh!

Banana Nut Muffin Oatmeal

-1/3 cup rolled oats

-1/2 cup of almond milk + 1/2 cup of water

-1 banana

-1 tablespoon of chia seeds

-a dash of salt

-1 teaspoon of vanilla extract

-Chopped almonds

1. Combine oats with salt and chia seeds. Add vanilla, almond milk and water on the stovetop and mix in oats and seeds. Turn up the heat until the mixture boils. As soon as it boils, add chopped banana.

2. Whip the oats until the chopped banana melts into the oatmeal.

3. Serve in a fancy bowl topped with chopped almonds.

This was absolutely delicious. It was banana-y and crunchy from the almonds, just like a banana nut muffin! I would suggest walnuts next time, as that is how the muffins are traditionally made, but if all you have is almonds, go for it. It was delicious.

The oatmeal fueled me for a “sustainable” day! Well, I have a shopping list of items for Greece, and lots of errands to accomplish. Have a great Sunday afternoon my bloggies!

Ciao for now, Mary.