spaghetti squash vs. carnivore casserole

I’m not typically one to make new year resolutions. Instead I like to use the dawning of the new year simply as a time of reflection. Recently I’ve been reading a considerable amount about the power of the plant. Articles talking about how tiny microgreens and blue-green algae are total nutritional powerhouses and the overall health benefits of a more plant-based diet. This got me to thinking and thinking got me to deciding that 2015 should be the Greco family’s “Year of the Vegetable”. Don’t get me wrong, I’m not totally giving up meat. I still fully plan on curing and smoking another slab of bacon when the weather warms up and I’ll never say no to a pastrami sandwich from The Deli King of Clark, but I feel like we could all benefit from a little more of nature’s candy and a little less of nature’s inhabitants.

Since I’m already such a veggie lover this undertaking really shouldn’t be that great of a personal challenge, no the trick will be getting my family to switch to the green side. Of course knowing full well the reaction it would get, I didn’t discuss this plan with them. Instead I’ve decided to be stealth about it; add a few more veggies to soups here, some greens braised there, fresh fruit smoothies in the morning with a few carrots added in “just added for color” and lentils and beans more often for some good ‘ol fashioned non-meat protein. My plan was coming together nicely, I was subtly reducing their meat consumption while upping their vegetable intake and they were none-the-wiser. But then I got greedy. I few too close to the sun. I messed with the bull without expecting the horns. I was drunk with power and made a casserole of spaghetti squash, kale and smoked mozzarella… and I expected them to eat it. I was wrong.

My son ate most of his but not before declaring it “seriously not worth making again”, my daughter on the other hand couldn’t even muster than much of an endorsement. Instead she made a wild-eyed retching pantomime, waved her arms frantically and ultimately consumed about two forkfuls before flat out stating that she was DONE! I however thought it was delicious. Seriously… really, really good. And my husband agreed with me. (Of course I was angry with him at the time, so there’s a strong possibility he just may have been trying to get on my good side.) Anyway I honestly thought it was delicious and totally worth a repeat performance, but there’s a chance I may be alone on this one.

So the moral of this story is never be afraid to try something different and… You can lead a horse to water, but you can’t make a carnivore love spaghetti squash casserole.

Baked Spaghetti Squash with Kale and Smoked Mozzarella
This was really delicious. Really.

spaghetti squash2

1 4 lb. spaghetti squash
1 tbsp. olive oil
1 large onion, diced fine
4 garlic cloves, minced
9 oz. frozen chopped kale, defrosted
1 tsp. salt
1/2 tsp. black pepper
1/2 cup plain Greek yogurt
2 eggs, beaten
2 cups spaghetti sauce (homemade or jarred)
16 oz. fresh smoked mozzarella cheese, shredded
1/2 cup fresh parmesan cheese

  1. Preheat oven to 375°F. Cut the squash in half lengthwise, remove all seeds and place on a rimmed baking sheet face down. Add some water to the bottom of the baking sheet and bake for 40 minutes or until tender. Remove from oven and allow to cool. Keep the oven on.
  2. Heat oil in a large skillet over medium heat, add the onions and minced garlic and saute for 4-5 minutes or until onions are translucent. Add the chopped kale, salt and pepper and continue cooking another 2-3 minutes, until kale is tender. Remove from heat.
  3. Once squash is cool enough to handle, use a fork to shred the squash into large bowl. In a medium bowl whisk the eggs. Add to the eggs the Greek yogurt and 1/4 cup of the parmesan cheese. Add the egg mixture to the squash strands and stir to combine.
  4. Pour 1 cup spaghetti sauce into a large baking dish. Spoon some spaghetti squash mixture over the sauce and spread evenly. Then add a layer of sautéed kale and onions over the squash, then half of the shredded mozzarella cheese. Top with another layer of squash, then kale, another cup of spaghetti sauce, the remaining mozzarella and finally the last of the Parmesan cheese.
  5. Bake for 35-40 minutes, or until bubbling and nicely browned on top.
  6. Allow to cool for 15 minutes before serving.*

*I’ve found that the longer the spaghetti squash is allowed to sit and cool, the less watery it ends up.

the grateful guest

I love party planning; the recipe research, list making, ingredient shopping and tabletop setting. Sure it’s a lot of time, work and money but what can I say— I truly enjoy that meal savored, compliments accepted, pots n’ pans washed feeling of a dinner well done. But ya know what I like even more? Occasionally being the guest rather than the host. Yup you read right, sometimes I prefer to be responsible for nothing more than a hostess gift and a side, rather than the whole shebang. Seriously. Instead of missing out on conversations because I’m stuck in the kitchen, watching the clock like a hawk to ensure that everything comes out hot, washing and packing back away countless pots, pans, dishes, glasses, platters, bowls, napkins and tablecloths… I get to drink wine, nibble on appetizers, chit-chat and relax.

So you may be wondering, what do I bring when the opportunity to be a grateful guest should arise. Well I’ll tell you. I like to bring a bottle of wine, something I know the host will enjoy whether they decide to open it at the gathering or not, and a dish that requires minimal serving effort. There’s nothing worse than having someone show up at your house with a contribution, that in theory is intended to make the dinner easier on you, but in reality requires elaborate assembly and/or preparation. For me the answer is always something that can be made at home, transported easily and (ideally) served at room temperature. Something like a cheese platter, a salad of some sort, dessert (a total no brainer) or an array of crudités and dips.

People love dip, it’s an undeniable fact. Give them something to dunk, dip or slather and they’re happy as clams. And why not— its easy, unpretentious and personally… makes me think of childhood. As a product of the 70’s I have fond memories of old school Lipton Onion Soup Dip served alongside a big ol’ bag of greasy crinkle potato chips. Man, it really didn’t get much better. I would never consider going the Lipton route now but I’m fairly confident that if I did, it would get devoured in no time flat. (Because let’s be honest— corn syrup, hydrolyzed soy protein, caramel color, partially hydrogenated soybean oil, monosodium glutamate and yeast extract may be unhealthy, but they’re just as yummy as they were in 1978!)

When I bring a crudité platter I like serve it with a couple of homemade “healthy” dips. Hummus is always an option and sometimes guacamole, but when I want to switch things up a bit I make Rosemary White Bean Dip or a super simple Feta & Lemon Dip. They’re delicious, can easily be doubled and the leftovers makes great sandwich spreads. I haven’t discounted the idea of attempting to create a healthy/from scratch version of everyone’s beloved Lipton Onion Soup dip, so keep your eyes out for that sometime in the near future. However something tells me that no matter how tasty it turns out, it just won’t compare to my MSG tinted memories.

Rosemary White Bean Dip
The rosemary flavor is very subtle, so even if you’re not a huge fan don’t omit it.

2dips3

5 lg. garlic cloves, smashed
4 tbsp. olive oil, divided
1 fat sprig of fresh rosemary
3 tsp. fresh lemon juice
1 can Great Northern Bean, drained and rinsed
1 tbsp. plain Greek yogurt
1/2 tsp. fine sea salt
1/2 tsp. black pepper
crudités, chips or crackers, for serving

  1. In a small skillet warm 2 tbsp. of oil until it shimmers. Add the smashed garlic and rosemary and sauté until the garlic is golden brown. Remove the rosemary spring and discard, add the garlic and oil to the bowl of a food processor.
  2. Add to the food processor the remaining oil, lemon juice, rinsed beans, yogurt, salt and pepper.
  3. Allow to process until the mixture is completely smooth. Transfer to a serving dish and allow to chill before serving.
  4. Serve with crudités, chips or crackers.

*adapted from serious eats

Feta + Lemon Dip
Seriously simple.

8 oz. block feta cheese
3 tbsp. fresh lemon juice
2 garlic cloves, smashed
3 tbsp. extra-virgin olive oil
lemon zest, for garnish
drizzle of olive oil, for garnish
crudités, chips or crackers, for serving

  1. Break the feta into chunks and place in the bowl of a food processor along with the lemon juice, garlic, and olive oil. Process until smooth and fully combined.
  2. Spoon into a serving bowl, drizzle with a little olive oil, and sprinkle with a bit of fresh lemon zest.
  3. Serve with crudités, chips or crackers.

*adapted from sweet paul magazine

cucumber à la julia child

This week would have been the 102nd birthday of everyone’s favorite food maven and former spy Julia Child. Julia was a firm believer in following your heart, stepping outside of your comfort zone and embracing life regardless of the obstacles placed in front of you. In honor of her and all she has given to a world of home cooks and great chefs alike, I have decided to reblog my post about Julia from last August and my (her) recipe for Cold Cucumber & Potato Soup.

Until next post I’ll leave you with these wise words from the beloved Julia Child:

“The measure of achievement 
is not winning awards.
It’s doing something that you appreciate,
something you believe is worthwhile.”

Well said Julia, I couldn’t agree more…

Around this time each summer two things happen in my garden. The squirrels destroy my corn stalks (evil no-good rodents) and my tomato and cucumber plants explode with fruit. An over abundance of tomatoes is never a problem, I use them in salsa and salads of all kinds and for my Sweet Summer Sauce, but cucumbers are a bit more tricky. I’ve attempted to make pickles, only to end up with a soggy vinegary mess. I’ve given some away, but believe it or not a lot of people don’t like cucumbers (I know, can you imagine?!?) and I’ve eaten them simply sliced and in salads, but there are only so many cucumber salads that even this girl can eat! So I set out on a mission to find another use for all these cukes.

My initial thought was that I could try to bake with them like you would grated zucchini, they really are almost the same vegetable after all. In fact I’m sure they would be the perfect zucchini substitute in these Pineapple-Zucchini Muffins and with back-to-school only a few weeks away I think that’s exactly what I’ll do (don’t tell my son). But muffins weren’t what I felt like making amidst this August heat, so I continued to wade through my cookbook cabinet in search of inspiration. And there it was, in the NY Times food section that I had saved from last August. August 15, 2012 had been Julia Child’s 100th birthday and the food world had celebrated it in great fashion. Julia Child— the cooking and culinary legend and inspiration to generations of home cooks. She was “absolutly fabulous”. And here I stood, just days away from Julia’s 101st birthday and in need of cucumber inspiration. “Hmm, what would Julia make?” I thought to myself. That’s when I heard a warbly voice say “Potages aux Concombres!” Okay I didn’t actually hear Julia’s voice from the great beyond, but I did discover an old recipe of hers for cold cucumber soup which sounded perfect but for one exception; to thicken the soup she had used farina— that’s where she lost me. I would rather use a thickener that would add flavor to the soup as well as substance (sorry Julia). A bit more research and I found a vichyssoise recipe that seemed to have some of the elements Julia’s recipe had been missing, namely potato and buttermilk. It was at that moment, in my little New Jersey kitchen that a Julia Child/Cooking Light cold cucumber and potato soup was born.

Bon appétit and happy birthday Julia, thank you for being you!

Cold Cucumber & Potato Soup
This soup may not be for everyone, including my children and husband. But that doesn’t mean it’s not delicious and wouldn’t be the perfect first course on a hot summer day.

cucumber soup3

1 tbsp. olive oil
1 leek, halved and sliced thin
2 stalks celery, sliced thin
3 garlic cloves, sliced thin
1 cup sweet onion, chopped
6 1/2 cups cucumber (about 4), peeled, seeded and chopped
3 cups baking potato, peeled and cubed (about 2)
3 cups chicken broth (or vegetable broth)
1 cup light buttermilk
1/4 cup heavy cream (as an homage to Julia)
1 tsp. salt
1/2 tsp. black pepper
snipped fresh chives, for garnish
Greek yogurt, for garnish

  1. In a large dutch oven over a medium-low flame heat the oil. Add the onion, leek, celery and garlic and cook 6-8 minutes or until onion is transparent, stirring occasionally.
  2. Add to the pot the chopped cucumber, potato, and broth; cover and bring to a boil. Reduce heat and simmer 20 minutes or until potato is very tender, stirring occasionally.
  3. Using an immersion blender (or food processor) blend the cucumber/potato mixture until it is perfectly smooth. Allow to cool on the stovetop for at least one hour.
  4. Once cool add the buttermilk, heavy cream, salt, and pepper and stir well. Cover and chill for several hours before serving. Garnish with snipped fresh chives and a dollop of Greek yogurt.

a winter’s night turkey burgers

Theres nothing like a classic all beef burger to make you feel indulged and satisfied. I’m not talking about some slapped together fast food number (blech, never!) but a nice juicy hand-formed burger cooked medium, with just the right meat to bun ratio and topped off with a delicious bit of cheese. And I love the way burgers taste when they’re cooked outside on the grill, it’s a flavor I’ve never been able to duplicate in my kitchen. (Grilled blue cheese burgers with caramelized onions and Dijon mustard happens to be one of my all time favorite indulgences!) All that being said, in our house good ‘ol classic grilled hamburgers are strictly warm weather fare. There’s no way I’m standing at the grill on a cold dark winter’s night just for a couple of burgers (not even blue cheese ones) and that goes double this Winter. Imagine if for some crazy reason I did decide to brave the cold darkness in an attempt to grill up a few burgers— I would still need to climb over and trudge through three feet of frozen snow just to get to the grill! Nope. Sorry. Not happening… However, since burgers are such a great hectic weeknight meal I realized I had to find a solution to my weather-bound limitations. I happen to love Salmon burgers and would happily eat them on a regular basis, but my family— not so much. I like veggie burgers as well but try as I may to get my recipe perfect, they always seem to wind up a big crumbly mess. And frankly, I’m not so sure my family would be knocked out by the “perfect” veggie burger either. They do however happen to be fans of turkey burgers, which is quite fortunate since I just happen to have a killer turkey burger recipe that actually works better in a skillet than on the grill.

Let me begin by saying that a turkey burger will never satisfy the way a beef burger does. I know this. I acknowledge this. I agree with this. But… What turkey may lack in decadence it totally makes up for in versatility. Ground turkey is a bit like tofu in that it really takes on whatever flavors you add to it beautifully. In fact ground turkey is my go-to protein for many of the dishes I make; Turkey Shepherds PieTurkey & Bean ChiliTurkey Meatloaf with Salsa and Old School Turkey Sloppy Joe’s just to name a few. So the idea of a souped-up turkey burger seemed like a no-brainer to me, particularly one that incorporated all the cool weather flavors I love most; Tart apple, aged cheddar cheese, fresh garlic and sage with just a hint of maple syrup. Sounds kinda crazy, right? It is, in the most wonderful and yummy of ways. And while it won’t ever replace the taste of a freshly grilled beef burger, it has quickly become a Greco family favorite.

Apple, Sage & Maple Turkey Burgers
These burgers totally taste like cool weather to me. A bit of tart apple, aged cheddar and fresh sage with a hint of maple syrup. Yup, frosty winter nights all the way…

replacement

2-3 cloves garlic, minced
2 tsp. fresh sage leaves, minced (about 3 large leaves)
1/2 teaspoon salt
1/4 tsp. black pepper
1 tbsp. raw apple cider vinegar
1 tbsp. real maple syrup
1/2 a medium green apple, finely grated
1 lb. ground turkey
4 brioche rolls
4 slices cheddar cheese, for garnish
sliced tomatoes and fresh spinach, for garnish
Maple-Dijon sauce (see recipe below)

  1. In a small bowl mash together the garlic, sage, salt and pepper to form a paste. Add the apple cider, maple syrup and grated apple and mix well.
  2. Knead the garlic mixture into the ground turkey and form into 4 patties (they will be very soft and kinda wet, not to worry). Allow to rest at room temperature for 30 minutes to give the flavors a chance to meld.
  3. Heat a non-stick griddle or skillet over medium heat, lightly oil and add the burgers. Carefully transfer the burgers to the griddle and cook until firm, cooked through and lightly browned, about 6 minutes per side. Serve on rolls with cheddar cheese, a slice of tomato, fresh spinach leaves and a schemer of maple-dijon sauce.

Maple-Dijon Mayonnaise
1/4 cup plain Greek yogurt
2 tbsp. Dijon mustard
2 tbsp. real maple syrup

  1. While burgers are resting mix together the yogurt, mustard and maple syrup and chill until ready to use.

salmon with a bow-tie

This week not only marks the start of new school year but also a new soccer season. My husband coaches my sons team and has for the past few years, but this year he’s also going to be assisting on my daughter’s “Little Cleats” team. (Yeah I know, pray for him.) My boy has also recently decided to participate in a skateboard class through our rec department and the girl wants to take an Intro to Sports clinic. So between school activities, soccer practice and games, sports clinics and oh yeah homework— the next couple of months will be busy ones to say the least.

If you’re schedule sounds like mine then I’m sure pasta is part of your typical weekly menu. I like pasta just as much as the next girl but while the kids never tire of having it with simple red sauce and cheese, I grow weary of that combo pretty quickly. I do occasionally switch things up with pesto or garlic, butter and cheese, as a poor man’s carbonara or a quick mac n’ cheese. But not being one to ever rest on my “good enough” laurels, I’m always on the lookout for new recipe inspiration.

I’ve recently been thinking a lot about yogurt, specifically cooking with it. I like yogurt and we consume a pretty good amount of it in our house. The kids eat it for breakfast, I add it to my smoothies, swap it out for sour cream on tacos, add it to my blueberry muffins and I’ve even made yogurt from scratch (which was far easier and more rewarding than you would think!) But what about using it as a sauce for pasta? As I considered the idea a dish slowly formed in my mind. I’ve been on a sardine kick lately and while the combination of yogurt and sardines didn’t sound particularly appealing, salmon and yogurt did. And what goes perfectly with salmon but capers, lemon and fresh chives.

Voilà! An easy and fast pasta dinner for everyone and something more exotic than red sauce for me.

Farfalle with Salmon & Yogurt Sauce
I served this pasta dish warm, but I imagine it would totally work as a chilled salad as well.

salmon pasta6

3/4 lb. farfalle pasta
1 6 oz. can boneless/skinless wild salmon
3/4 cup low-fat plain Greek yogurt
2 tbsp. lemon juice
1 1/2 tbsp. Spanish capers
3 cloves garlic, grated
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. fresh chives, snipped small
lemon zest, for garnish

  1. Cook the pasta according to package directions. While it cooks break up the salmon and place it in a large bowl. Add the remaining ingredients and gently mix.
  2. When the pasta is al dente, drain it extremely well and add it to the bowl. Gently fold the pasta into the yogurt sauce. Adjust the seasonings, garnish with lemon zest and more chives and serve.

cucumber à la julia child

Around this time each summer two things happen in my garden. The squirrels destroy my corn stalks (evil no-good rodents) and my tomato and cucumber plants explode with fruit. An over abundance of tomatoes is never a problem, I use them in salsa and salads of all kinds and for my Sweet Summer Sauce, but cucumbers are a bit more tricky. I’ve attempted to make pickles, only to end up with a soggy vinegary mess. I’ve given some away, but believe it or not a lot of people don’t like cucumbers (I know, can you imagine?!?) and I’ve eaten them simply sliced and in salads, but there are only so many cucumber salads that even this girl can eat! So I set out on a mission to find another use for all these cukes.

My initial thought was that I could try to bake with them like you would grated zucchini, they really are almost the same vegetable after all. In fact I’m sure they would be the perfect zucchini substitute in these Pineapple-Zucchini Muffins and with back-to-school only a few weeks away I think that’s exactly what I’ll do (don’t tell my son). But muffins weren’t what I felt like making amidst this August heat, so I continued to wade through my cookbook cabinet in search of inspiration. And there it was, in the NY Times food section that I had saved from last August. August 15, 2012 had been Julia Child’s 100th birthday and the food world had celebrated it in great fashion. Julia Child— the cooking and culinary legend and inspiration to generations of home cooks. She was “absolutly fabulous”. And here I stood, just days away from Julia’s 101st birthday and in need of cucumber inspiration. “Hmm, what would Julia make?” I thought to myself. That’s when I heard a warbly voice say “Potages aux Concombres!” Okay I didn’t actually hear Julia’s voice from the great beyond, but I did discover an old recipe of hers for cold cucumber soup which sounded perfect but for one exception; to thicken the soup she had used farina— that’s where she lost me. I would rather use a thickener that would add flavor to the soup as well as substance (sorry Julia). A bit more research and I found a vichyssoise recipe that seemed to have some of the elements Julia’s recipe had been missing, namely potato and buttermilk. It was at that moment, in my little New Jersey kitchen that a Julia Child/Cooking Light cold cucumber and potato soup was born.

Bon appétit and happy birthday Julia!

Cold Cucumber & Potato Soup
This soup may not be for everyone, including my children and husband. But that doesn’t mean it’s not delicious and wouldn’t be the perfect first course on a hot summer day.

cucumber soup3

1 tbsp. olive oil
1 leek, halved and sliced thin
2 stalks celery, sliced thin
3 garlic cloves, sliced thin
1 cup sweet onion, chopped
6 1/2 cups cucumber (about 4), peeled, seeded and chopped
3 cups baking potato, peeled and cubed (about 2)
3 cups chicken broth (or vegetable broth)
1 cup light buttermilk
1/4 cup heavy cream (as an homage to Julia)
1 tsp. salt
1/2 tsp. black pepper
snipped fresh chives, for garnish
Greek yogurt, for garnish

  1. In a large dutch oven over a medium-low flame heat the oil. Add the onion, leek, celery and garlic and cook 6-8 minutes or until onion is transparent, stirring occasionally.
  2. Add to the pot the chopped cucumber, potato, and broth; cover and bring to a boil. Reduce heat and simmer 20 minutes or until potato is very tender, stirring occasionally.
  3. Using an immersion blender (or food processor) blend the cucumber/potato mixture until it is perfectly smooth. Allow to cool on the stovetop for at least one hour.
  4. Once cool add the buttermilk, heavy cream, salt, and pepper and stir well. Cover and chill for several hours before serving. Garnish with snipped fresh chives and a dollop of Greek yogurt.

lean, mean + super green

I believe in eating real, delicious and satisfying food. If you’re going to eat chocolate; eat the best you can find. If you’re going to buy bread; buy something that will do more than keep your sandwich ingredients out of your lap. And if you’re going to try to lose a few pounds; do it with healthy for you food. Not frozen, processed, microwaved, artificial everything substitutes. Blech!

In the quickly approaching year since my last birthday I’ve noticed that my pants are not as loose as they once were, and that my energy levels are not exactly olympic. I honestly don’t care about growing older (gracefully, not kicking and screaming is my plan) but I do care about feeling older. Right about the same time as I was deciding how exactly to handle this tight pants predicament of mine, my college friend and fellow blogger Lynda Layng Tama (www.healthyhobokengirl.com) posted a recipe for a Banana Almond Smoothie. Smoothies— I had a light bulb moment— smoothies could be the answer!

Her recipe was both easy and delicious. But, you know how I love to tinker with perfectly good recipes… I googled, researched and talked about smoothies with my health conscience friends. I tried multiple recipes, swapping and tweaking ingredients as I went until I found a combination that had enough protein in it to keep me from feeling hungry and enough good fruits and veggies to keep me feeling healthy. During my recipe research I discovered something called Spirulina powder. Spirulina is a simple blue-green algae that is apparently the ultimate superfood! It is reported to be: “a complete protein source; to contain 26 times more calcium than milk, to increase your immunity and metabolism; it is a natural antioxidant and anti-inflammatory, is loaded with vitamins and minerals; rich in essential fatty acids and claims to aid in the healing of allergies, ADD, hypoglycemia, diabetes, high cholesterol, fatigue, anemia and digestive disorders.” Even the ancient Aztecs used Spirulina and called it the ‘sacred power plant’. They believed it contained the energy of the sun and had amazing rejuvenating and vitalizing properties. Wow, that’s quite a resume! And who am I after all to question the Aztecs!?! So even if only half of it’s reported benefits are true, it seemed like a worthwhile addition to my smoothie.

Since I can’t start my day without some serious coffee, I decided to have my smoothie in place of lunch. (Lunch for me is usually a hurried affair anyhow so why not drink my smoothie while continuing to get stuff done?!?) Yes the spinach and Spirulina make this a frightening shade of green, even a green lover like me will admit that, but it’s really pretty tasty. Don’t get me wrong, my children have agreed to taste it but will never request a glass of their own, my husband calls it toxic waste and can barely stand to watch me drink it and it will never take the place of a lovely Niçoise salad, but it’s not so terrible either.

It’s still too soon for me to claim I’m down a pants size or that I’m able to run marathons because of my “Super Green Smoothie”. However I do feel both mentally and physically better prepared to handle whatever gets thrown my way, and for that I’m delighted.

Super Green Smoothie
You could use any type of berry in this or even some fresh mango, whatever fruit you like most. What I wouldn’t do is omit the banana (even if you’re not a banana lover) because it really helps to give it a little “non-green” flavor.

smoothieALT

1/2 cup plain almond-coconut milk
1/4 cup plain whole grain rolled oats
1/2 cup sliced strawberries (about 4 large)
1/2 ripe banana, frozen
1/2 cup non fat Greek yogurt
1/2 tsp. Spirulina powder*
1/2 tsp. cinnamon
3 ice cubes
1 tbsp. almond butter
2-3 tsp. honey
1 handful fresh kale, spinach or dandelion greens

  1. Throw all the ingredients in the blender and give it a whirl.
  2. Sip, enjoy and feel like an Aztec warrior!

*You can purchase Spirulina powder at any health food store but before you do, I encourage you to do a little research of your own and discover what a superfood it claims to be.