A Green Smoothie You'll Actually Enjoy Drinking

Green smoothies should taste good.

No really, they should.

Let me tell you, I've made my fair share that were downright disgusting. That usually happens when I end up winging it, and throwing whatever is available in the house into the blender.

Not a recipe for success. (Well, in the taste department anyway. The body is happy, but the taste buds are not.)

The other day I was at the Whole Foods in Tempe, AZ and visited the juice and smoothie bar. (I should note that only certain locations have the juice bar.) I had the tropical green smoothie and it was delicious. It was thick, cold, frothy, and made me take a sip -- hold out the cup -- look at it, and say "wow, that's good."

All of the green smoothies I've made prior to this Whole Foods experience lacked that smoothie quality that reminds you of a milkshake. And my friends, that is the difference between a green smoothie you choke down and one that makes you want more.

Let's be honest. Milkshakes are tasty. And so are the smoothies from those places that appear to be healthy. But the problem is that those choices aren't going to help you with your weight or give you any vegetable nutrients.

After tasting that tropical green and shelling out $6 for a small, naturally, I had to come home and make my own version. I just can't justify buying those all of the time. And unlike many of the tastier green recipes, this is one where there are more greens than fruit -- so you're getting plenty of plant nutrients.

Get ready, because it is good. Check it out.

Ingredients:

3/4 cup water
3 cups spinach
1 1/2 cups romaine lettuce
1/2 cup pineapple
1/2 cup frozen mango
1 small frozen ripe banana
1 cup ice

Directions: In the order listed above, add all ingredients to blender. Start on low speed and gradually turn to high until consistency is smooth and well blended.

Notes: The frozen elements are what makes the thick and cold consistency. Don't swap frozen for non-frozen, it won't come out right. Also, you definitely want to use a ripe banana because it will make it sweeter. If the banana you use isn't ripe enough, it'll taste a little bitter.

Enjoy!

Secret Ingredient Vegetable Fried Rice

A couple years ago before I started pairing my foods properly, I would usually have fried rice with its most traditional accompaniment -- shrimp. Not anymore.

Now that I've changed my diet to focus on efficient digestion by carefully combining foods, the mere thought of eating meat and a starchy carb together makes my stomach turn. I have to say, my belly has become quite sensitive to improper food combos.

In order to get my fried rice fix, I make a vegetarian version that keeps my tummy feeling pleasant, full and satisfied. As I've discovered with many of my meal remixes, I find that excluding meat from many dishes, like with my vegetarian chili recipe, it actually tastes better. Go figure.

While making my veggie fried rice one particular time, I stumbled upon two secrets (well, they seemed to be secrets to me anyway) that made it absolutely delicious.

Secret number 1: use day old refrigerated rice. I discovered this by accident one day. I had planned to make the dish, but got too busy to finish it. So naturally, I put the pot of rice in the fridge to make the next day. And oh my goodness, what a difference. The rice gets a chance to stick together and holds better when you're stir-frying it.

Secret number 2: use a tad bit of sesame oil. And let me tell you, a little goes a long way. It gives the dish a richer and fuller flavor. I found this out because I had bought the oil to make a different dish and just figured to add it to the rice (because how many times have we all bought ingredients for single dishes, to only have it sit in the pantry ... forever?). So in my attempt to not be wasteful, I came to find out this little gem of information.

OK, enough chit chat about how awesome I clearly think this dish is. Check it out for yourself.

Ingredients:

1 cup brown rice
2 1/2 cups water
1 16 oz package of frozen stir-fry vegetables or use fresh
2 tsp minced garlic
1/4 tsp fresh grated ginger
1/2 cup of low-sodium soy sauce or use Tamari (add more or less to taste)
1 tsp sesame oil
2 tbsp coconut oil

Directions: bring water to a boil, add rice stir well. Reduce temperature to low setting, cover with lid and let rice finish cooking for about 30 minutes or until water is absorbed. Let rice cool, then store in refrigerator overnight.

To make stir-fry: if using frozen vegetables, either microwave in a bowl of water of lightly boil in water on stove-top for just a couple minutes -- enough so that the veggies are thawed, but not cooked. Put veggies through a strainer to get all the water off. Set aside.

In a wok on medium, medium-high heat add oils. Then add garlic and ginger and saute for about 30 seconds. Add veggies and saute for several minutes, moving continuously with a wooden spatula or spoon. Add rice and mix well. Then add soy sauce. Mix thoroughly then remove from heat.

Enjoy!

Recipe: Warm Lentil Soup for a Cold Winter Day

When you look outside and see gray skies, clouds, or possibly snow -- there's nothing better to warm you up than a hearty bowl of soup.

I absolutely love soup. It's light yet filling and you can be so creative with the ingredients and flavors.

Way back over Thanksgiving, the family and I left Arizona and went back home to Michigan to celebrate the holiday with our families. One particular day, my dad mentioned going out to grab some lunch. Knowing how particular I am about the foods I eat, he pondered for a minute, then enthusiastically said, "I know just the place." It turned out to be the cute little soup and sandwich shop, Zoup.

Perfect.

I got some type of veggie sandwich and a cup of lemon lentil soup. The soup was downright delicious. So much in fact, that I made mental note to try and re-create it once I got back to Arizona.

Well, after reviewing tons of different recipes to get a feel of what ingredients go in the soup (my usual process for creating my own recipes), and a little trial and error, I got it. And I want to share it with you. So the next time you're feeling a little gloomy and cold from the winter weather, go ahead -- whip up this tasty and healthy soup. You'll be happy you did.

Check it out!

Ingredients:

2 cups lentils
2 1/2 cups water
3 cups vegetable stock (plus)
1 carrot, diced
1 celery stalk, diced
1/2 green pepper, diced
1/2 onion, diced
1 small tomato, diced
2 tsp minced garlic
1 tbsp coconut oil
1 tbsp olive oil
1/4 tsp curry powder
1/4 tsp cumin
1 tsp dried basil
1/4 tsp dried thyme
1 tsp seasoned salt
1/4 tsp turmeric
1/2 tsp vegetable chicken base
1/8 tsp salt (or to taste)
1/8 tsp pepper (or to taste)
1/2 lemon, juiced
Lemon zest grated from 1/4 of the lemon

Directions: 

1. In a stock pot, on medium heat add coconut oil and olive oil. Add garlic, onions, green pepper, carrots and celery. Saute until tender, about 10 minutes, stirring frequently.

2. Add water, vegetable stock. Then add lentils.

3. Add remaining ingredients: tomatoes, vegetable base, seasonings, lemon juice and lemon zest. Bring to a boil and stir frequently for a couple minutes.

4. Reduce heat to low and let soup simmer for about 30 minutes or until the consistency is no longer liquid, but of a thick consistency. You can add more vegetable stock, if it becomes too thick.

Enjoy!