This smoothie isn’t green in color, but it is dairy free & gluten free.
It’s no secret that I love smoothies. I could drink one every single day and not tire of them. Oh the variety!
This year my family decided to participate in the local CSA (Community Supported Agriculture). With this decision has come a box every week containing new and old favorite produce items.
My third week into the CSA I received 7 heads of baby bok choy. Since baby bok choy was a new veggie to me, I wasn’t really sure what to do with it. Purchasing a CSA has brought this dilemma almost weekly, which I absolutely love! Thus, this smoothie recipe was created.
Yes, it was so good that you get a photo of a half drank smoothie. Once I tasted it, I almost couldn’t stop.
My eight year old is an excellent apprentice to smoothie making. He even suggested some of the ingredients.
May I Please Have More? Green Smoothie Recipe
1 Ripe Banana
6-8 Strawberries (a good handful)
1 Head Baby Bok Choy
1 T Local Honey
1/2 C Frozen Berries
1 C Apple Juice
Handful of Ice Cubes*
Simply put everything into your blender and blend till smooth.
*I usually use frozen cubes of juice. When you open a jar of fruit (peaches, pears, or mixed fruit) I usually save the juice and freeze it in ice cube trays. No need to throw away the juice the fruit is packed in!
This is my absolute most favorite granola recipe. I’ve been tweaking it for a few years now, and finally I LOVE IT! Naturally, I just had to share.
It’s nice that it is also gluten free and dairy free. Even though I eat gluten and dairy, it’s really nice to have a yummy treat I can gift to just about anyone! Well, anyone except people with nut allergies.
3 Cups Rolled Oats
1/2 Cup Almonds (I use sliced/shaved)
1/2 Cup Sunflower Seeds or Pumpkin Seeds (Pepitas are the best!)
2/3 Cup Coconut Flakes
1/2 Cup Puffed Rice
2/3 Cup Honey
1/3 Cup Oil
2/3 Cup Peanut Butter
Edited to add: I have added 1/4 cup of Chia Seeds and it was super yummy too!
Preheat oven to 300 degrees F.
Mix dry ingredients in large bowl. Mix wet ingredients (last 3) separately, then mix into dry ingredients.
Spread on a greased cookie sheet and bake 20-30 minutes (until golden). Enjoy!
It’s great with just about anything- yogurt, ice cream, or even all by itself!
It’s no secret that I love soup, I even have an entire Pinterest Board just for soup.
I found a few different recipes for versions of this soup, but really didn’t follow any of them. Most of the time I look up recipes to get a ballpark idea of what goes in it; for example the sausage, tomatoes, and noodles in this one. Luckily, this soup was an instant hit with the whole family! I think my husband commented on it over 3 times, and that’s quite a lot for him.
– 1 lb. Turkey Kielbasa
– 1 can stewed tomatoes, un-drained and chopped
– 3 cups water
– 1 1/2 tbsp. French onion soup mix (or 1 pack)
– 1 beef bouillon cube
– 1 14oz carton beef broth
– 1 tsp. minced garlic
– 1/2 tsp. Italian Seasoning
– 2 cups chopped cabbage
– 2 tbsp. olive oil
– 16 oz. frozen tortellini
– Parmesan cheese
Slice sausage and brown in dutch/french oven.
Add all other ingredients except tortellini and cheese. Bring to a boil, reduce heat and simmer 10-15 minutes.
Add frozen tortellini, raise the temperature and return to a low boil. Boil for 8 minutes or until tortellini is done.
Top with Parmesan cheese and enjoy.
I served this with warm crescent rolls, but I think I would’ve preferred some homemade dinner rolls (typical).