It’s been a “green” kinda day around here. This morning I finally got the courage had fresh spinach at home to make a green smoothie for breakfast. It seems like lately, everyone has been talking about these green smoothies. I read another green smoothie post by Eating Bird Food in which she made the “green Elvis”. A green smoothie with spinach, bananas and peanut butter. Once I saw peanut butter on the ingredient list, I was sold! This was my breakfast after a 2.74 mile run and it kept me full until lunch time.
Lunch consisted of a visit to the corner store. Usually, I get one of these wraps: chicken pesto, chicken goat or “veggie the greek”. I almost always get some of Cynthia’s freshly made soups. But today, was a green day. I ordered the Greek Salad. Oh my! They were so many toppings!
Greek Salad from the corner store, Downtown Plant City, FL
Tonight’s dinner consisted of steamed candy corn, Kale chips, roasted butternut squash, avocado and grilled grouper. I was planning on a spinach salad, but I saw we had kale at the market and had to get it. If you’ve never had kale, you should try it. It is by far the easiest and tastiest green leafy vegetable to cook. According to webmd, kale is full of Vitamins A, C, and K along with important phytonutrients making it a “powerhouse” vegetable.
To make “kale chips” all you need to do is wash the kale, tear it off the thick stems, put them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. This time, I drizzled juice from 1/2 lemon over it before putting it in the oven. I like to broil mine for about 10 minutes, or when they start turning brown. And that’s it. It’s really crunchy and it melts in your mouth. If you need more details, here’s a good kale chip recipe.
Have you had a green smoothie?
Do you like Kale?
