It’s March and because of St. Patrick’s Day, I have all things green on the brain. Here are some of my favorite green recipes that will keep things festive this month and any time of year.
Banana Green Mash-Up Smoothie
Who doesn’t love a green smoothie? Alright, I admit some can be an acquired taste, but I challenge you to bring on the green. My kids love this one. (blog). It’s my Banana Green Mash-Up. It’s easy to do with the kids and full of nutrition.
(You can see some cute pics of Landon.) or use this quick version:
Serving size: 1 adult or 2 kids
1 handful of ice
1 handful of blueberries
2 cups of almond milk
1 handful of mint & basil – about 3 stems each (or any other greens you love) I’ve also used Kale before. The more greens you add, the better it is for you!
Put all ingredients in a blender or Vitamix. Blend until smooth. Serve in glass with straw, or it tastes awesome in a sippy cup!
You think I could have a green list without guacamole? Then you don’t know me well enough yet. I’m kind of obsessed. Here is my favorite super easy guac recipe:
2 avocados pitted, sliced & mashed
1 lime juiced
Salt & pepper to taste
Mash it, mix it and eat it with your favorite chips, pretzels, or veggies!
P.S. It makes it more fun for the kids if you have a masher for them to use!
Easy Kale Salad (with the best dressing)
This recipe is beyond easy and great for mixing and matching ingredients as you please. You can watch the video or here’s the quick run down:
Ingredients for the salad:
2-3 bunches of Kale
1 cup walnuts
1 cup dried cranberries
1/2 cup manchego cheese
My favorite salad dressing to mix in:
1/4 cup extra-virgin olive oil
1 Tbls honey
1 Tbls dijon mustard
4 Tbls apple cider vinegar
2 pinches of salt
1 pinch of pepper
4. Roasted Brussel Sprouts
In case you haven’t figured it out yet, I pretty much only make things that take 15 minutes or less. I’m obsessed with Brussel Sprouts. Simply preheat your oven to 350-400 degrees. Spray a baking sheet with cooking spray or use ___. Sprinkle your brussel sprouts with olive oil, salt and pepper. Put in the oven for 20-25 minutes. My new friend, chef Kara Gambrel says, “On 400 the leaves can get burnt fast so I take them out and pick through the ones that are done and put the rest back in for a few minutes longer. At 350 they take a little longer but not as likely to burn.” You can also do this with any other green vegetables you’d like. My other favorites are asparagus, brocolli and zucchini – all of which are better at 375 degrees for 10-15 minutes.