Rainbow Smoothie

You've heard about the importance of eating a rainbow, right?  You want to make sure to eat a variety of colorful fruits and veggies every day.  Well I decided to combine a rainbow into a single smoothie!  This concoction is filled to the brim with veggies, and I tried to keep the fruit to a minimum.  I wanted to have the drink sweet enough to be tasty, but not overflowing with unnecessary sugars.  I really think I found the perfect balance.  I drink this almost every day as my main lunch.  Well, I get as much as I can because my 4 year old and 20 month old LOVE it too and insist I share it with them.  With so much healthy goodness inside, how can I not share with my babies?  :)

Ingredients

2 Tbsp ground flaxseed

2 C spinach

1 C kale 

1 banana

1 medium carrot, cut into large pieces

1/4 C frozen mango

1/4 C frozen pineapple

1/4 C frozen blueberries

1 lemon, juiced

1/2 C juice (I use Trader Joe's Green Juice)

3/4 C water

3 ice cubes

Directions

1. Place ingredients in a blender in order listed above (the weight of the fruit helps push the greens down to make for easier blending).  Blend thoroughly until no frozen fruit chunks remain.  Enjoy!!

Spinach Artichoke Bow Tie Pasta

Mmmm...spinach artichoke dip.  Who doesn't love it, right?  I could have it probably every week, but my waistline would not like me for it.  :)  It's a classic comfort food, but sometimes it's nice to play around with an old favorite.  I decided to try the same basic flavors in pasta form, and it was delicious!  Why hadn't I thought of this before?!?  It is a heavy pasta, so I would definitely recommend pairing it with a nice side salad and maybe a bruschetta.  You could always substitute a 10 oz bag of frozen spinach if you are a little short on time, but I think using fresh spinach always tastes better.  I hope you give this a try!

Ingredients

1 Tbsp olive oil

20 oz fresh spinach, chopped

16 oz bow tie pasta

2 Tbsp butter

5 cloves garlic, minced

8 oz cream cheese

3/4 C milk

3/4 C sour cream

1/2 lemon, juiced

1/2 tsp salt

1/4-1/2 tsp cayenne

14 oz can artichoke hearts, finely chopped

1/2 C shredded Parmesan cheese

paprika, to taste

Directions

1. Heat the oil in a large skillet over medium heat.  Add the spinach, in batches if necessary, and cook until wilted.  Set aside to cool.  
2. Drain the excess water from the spinach.
3. Cook the pasta according to package directions.  Drain and set aside.
4. While the pasta is cooking, melt the butter over medium heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the cream cheese and stir until melted.  Slowly add the milk.  Then add the sour cream, lemon juice, salt and cayenne.  Stir in spinach, artichoke and Parmesan.  
5. Add the pasta to the sauce and gently stir to combine.  
6. Serve immediately with extra Parmesan and a dash of paprika.

Adapted from A Life of Flavor

Superfood Soup

This soup is perfect for cold days or whenever you are feeling under the weather.  Ann at Sumptuous Spoonfuls was the inspiration for this power-packed meal.  If you haven't checked out her site, you must.  She has great recipes!  This soup has the trifecta of super leafy greens - spinach, Swiss chard, and kale!  If that's not going to boost your health, nothing will!  Add in some heat with as much Sriracha as you like, and it will ease any congestion you have.  My kids love it and so do we.  Pair it with a simple garden salad and you have a wonderful meal the entire family will enjoy.

Ingredients

3 C potatoes, cubed
1 C carrots, chopped
1 onion, chopped
6 garlic cloves, quartered
1 bay leaf
4 C Imagine No-Chicken Broth
2 C swiss chard, chopped
2 C kale, chopped
2 C spinach, chopped
1/3 C herbs (I use rosemary and parsley)
1 C plain Greek yogurt
Sriracha to taste
freshly grated Parmesan cheese

Directions

1. Place the potatoes, carrots, onion, garlic, bay leaf, and broth in a large pot and bring to a boil.  Reduce heat and simmer for about 25 minutes until the potatoes are very tender.  
2. Remove the bay leaf and stir in the chard, kale, and spinach.  Continue cooking for a few minutes until the greens are wilted.  Add the herbs.
3. Transfer the soup to a blender (or use an immersion blender), add the greek yogurt, and blend until smooth.  Serve hot with Sriracha and grated Parmesan.  Enjoy!

Greek Spinach and Feta Burger

I love burgers and since becoming a vegetarian, I have tried my share of veggie-based alternatives.  The biggest hurdle for me was realizing that I was not going to re-create a beef burger.  I had to open my eyes and see it as a new meal entirely.  This particular recipe has been a favorite for a long time.  I love that it is packed with iron-rich spinach!  You can also make small patties and cut them up for toddler finger food.  My little one just loved it!  This is a great meal year round, but is especially delicious with fresh local spinach.  I hope you give it a try!  :)

for the patty
1/3 C olive oil
3 garlic cloves, minced
1 1/2 tsp oregano
1 1/2 tsp dillweed
1/2 tsp pepper
1 1/2 C herb stuffing mix
2 eggs
16oz fresh chopped spinach, cooked (or 10oz frozen spinach)

2/3 C feta, crumbled

for the burger

hamburger buns

red onion

crumbled feta

greek yogurt or spicy mayo

Directions

1. In a medium bowl, combine the olive oil, garlic, oregano, dill, and pepper.  Add the stuffing mix and stir to coat thoroughly.  Add in eggs, spinach, and feta and mix well.  
2. Heat a non-stick skillet over medium heat.  Shape the mixture into patties.  Cook the patties until golden brown and heated through, about 4 minutes on each side.  
3. Serve on buns and top with red onion, crumbled feta, and greek yogurt or spicy mayo.  Enjoy!

Adapted from Better Homes and Gardens

Spinach Mushroom and Feta Quiche

There is something about quiche that is so comforting.  It is warm and hearty in a flaky pie crust.  What's not to love?  This recipe is one of my favorites.  It is packed with fresh spinach and sauteed mushrooms.  I really love that it isn't to egg-y or cheesy so you really taste the fresh veggies.  This is one of the first things I make when spinach is locally available.  It is a family favorite (even for my 1 year old!) and I hope your family gives it a try!

Ingredients

your favorite pie crust 

3 Tbsp olive oil

1 large onion, chopped

8 oz button mushrooms, sliced

2 large garlic cloves, minced

6-7oz fresh spinach, chopped if the pieces are large

3 eggs

1C half and half

freshly ground pepper

7oz feta cheese, crumbled

Directions

1. Prepare your dough as needed.  Roll it out and place it into a 9 inch pie pan.  Pierce the crust all over with a fork.  Place the crust in the freezer for 30 minutes.
2. Preheat the oven to 350 degrees.
3. Heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms, onions, garlic, and salt.  Cook, stirring occasionally, about 10 minutes or until vegetables are soft and golden.
4. Add the spinach and stir until it wilts, adding in batches if necessary.
5. Place the eggs in a bowl with the half and half.  Season with pepper and whisk to combine.
6. Spoon the mixture over the chilled pie crust.  Sprinkle the feta on top.  Pour the egg mixture into the crust.
7. Place the quiche directly on the oven rack and cook until puffed and golden, about 60 minutes.  Remove quiche from the oven and allow to cool for 10 minutes.

*If there are leftovers the next day, I highly recommend reheating it in the oven.  Heat your oven to 350.  Slice the quiche into pieces and heat in the oven for about 20 minutes.

Adapted from Myra Goodman

Spinach Tomato Alfredo Pizza

Boy, have I found another great pizza recipe for you!  This delicious pizza uses a base of homemade Alfredo sauce in lieu of your basic tomato.  It is pretty much everything I love about pizza and Fettuccine Alfredo all rolled into one amazing dish!  Adding a bunch of minced garlic over the sauce takes this to the next level.  The little bursts of garlic in every bite is just heavenly!

The farm fresh tomatoes and spinach give this pizza great flavor and texture.  It is a new family favorite for sure and we already can't wait to make it again.  If you are looking for an out-of-the-box pizza, give this a try.  I promise you will not be disappointed!

Ingredients

For the Alfredo Sauce:
1 C heavy cream
2 Tbsp butter
1/2 C freshly grated parmesan cheese
salt and pepper to taste
a dash of nutmeg

For the Pizza:
your favorite pizza crust
4 garlic cloves, minced
4 oz shredded mozzarella
1/2 C tomatoes, seeded and chopped
2-3 large handfuls of fresh spinach, chopped
Italian seasoning

Directions

1. Cook Alfredo Sauce: In a medium fry pan, bring the butter and cream to a boil.  Reduce heat and let simmer for 2-3 minutes.  Add the parmesan cheese and stir until it melts completely.  Continue to simmer until the sauce is slightly thickened, 3-5 minutes.  Remove from heat and season with salt, pepper, and nutmeg.  Set aside.
2. Heat the oven to 475 degrees with a pizza stone inside.  Evenly spread the Alfredo sauce around the pizza crust leaving a 1 inch border.  Sprinkle the garlic over the sauce.  Layer the cheese, spinach, and tomatoes evenly over the pizza.  Top with a sprinkle of Italian seasoning.
3. Bake for 8-10 minutes until cheese is melted and golden at the edges.  Allow to cool 3-4 minutes before cutting or else the sauce might be a little to runny.  Enjoy!

Adapted from Love Bakes Good Cakes

My Vegetable Lasagna

I love lasagna.  It's such a comforting and hearty meal.  You can pack it chock-full of veggies loading it up with colors and textures.  Sure, with the cheese it may not be a "health food", but it is a great meal that families can easily enjoy.  

I had been searching for a delicious vegetable lasagna for years, but they always seemed to fall short in my book.  After years of disappointment, I finally decided to create my own recipe.  I chose some of my favorite veggies in a rainbow of colors.  Also, instead of slicing them, I chopped them!  I always found the sliced veggies to be soggy in the finished product.  Chopping them gives the lasagna a more complex texture making it more appealing to meat eaters as well.

This recipe is so easy to make.  When you get down to it, you are basically making an especially chunky sauce layered with a cheese mixture and lasagna noodles.  What could be simpler?  

Ingredients

8oz lasagna noodles

8oz mushrooms, sliced

1 large onion, chopped

5 cloves garlic, minced

1 large red bell pepper, chopped

2 small zucchini, chopped

2 small carrots, chopped

10oz frozen chopped spinach, thawed and drained

2 Tbsp olive oil

2 26oz jars pasta sauce (or make your own)

1 tsp dried basil

salt

pepper

15oz ricotta cheese

3 C shredded mozzarella, divided

2 large eggs

1/2 C freshly grated parmesan cheese

Directions

1. Preheat the oven to 350 degrees.
2. Cook lasagna noodles according to package directions and set aside.
3. In a large pot, heat olive oil over medium-high heat.  Add the mushrooms, onion, garlic, zucchini, carrot, and bell pepper.  Cook until just tender, about 10 mins.  Add the spinach and cook an additional 2 mins.  
4. Stir in pasta sauce and basil, salt and pepper to taste.  Bring to a boil.  Reduce heat and simmer for 15 minutes.  
5. While the sauce is simmering, combine the ricotta, eggs, and 2 cups of mozzarella cheese.  
6. In a 9x13 baking dish, pour 1 C sauce and evenly coat the bottom.  Layer the lasagna noodles.  Spread half the cheese mixture over the noodles and top with half the remaining sauce.  Sprinkle with half the parmesan cheese.  Repeat with a layer of noodles, followed by the remaining cheese, then sauce.  
7. Top with the last cup of mozzarella and remaining parmesan.  
8. Bake, uncovered, for 40 minutes or until the cheese is melted and the sauce is bubbling.  Let sit for 10-15 minutes before serving.