Recipe : Energy Boost Juice

Over the last couple weeks I've been making a mid morning juice/smoothie snack for myself and the kids. Works well for me cause I'm typically one to skip breakfast so getting a nutrient packed snack helps keep the morning going. Second bonus I can "hide" a whole lot of healthy things into them and make them taste good to a very picky four year old. And third, its so quick and easy I actually let the kids in the kitchen to help, they love it, and subconsciously I'm hoping that them seeing these "weird", "gross" things going in and coming out magically yummy, that they'll be more adventurous to try them in regular meals.

On the menu today was a energy booster juice, that has earthly tones with an after zing taste of ginger.

INGREDIENTS:

1 Medium Beet
1 Granny Smith Apple
1 Stalk of Kale
1" Ginger
1/2 Cucumber
1 Tsp Chia Seeds
5+ Mint Leaves
1 Cup water

PREP:
Core and chop apple, peel and chop beet (you could leave skin on for added nutrients, I didn't cause I was afraid it would be too "earthly" tasting for the kids), chop cucumber into chunks, peel leaves off stalk of the kale, grate ginger.

Throw everything into the blender, mix to your desired consistency, and away you go!

*With our pickiest I added a few spoonfuls of vanilla yogurt to sweeten it up because she said she "didn't love it", but Zach our two year old downed it no problems.

**We use a Nutribullet to blend things up, and I must say this is a great first pocket friendly blender/juicer! I think I may actually like it more then a juicer because its way easier to clean up!

Recipe Of The Week : Strawberry-Apple Sauce

After a frustrating trip to the grocery store this week I have been inspired and dedicating myself to make homemade snacks for Rylee. I'm tired of looking at the ingredients of things one would assume to be healthy and find it to be filled with a monstrosity of words I can't pronounce... aka gross unnecessary fillers. So I've taken it upon myself to make snacks that I know each and every one of the ingredients... it may not have as long a shelf life, but isn't that what the freezer is for!?

So this week I made a batch of Strawberry-Apple Sauce as well as some plain Apple Sauce. This snack is the best fall back when Rylee is having a picky food kind of day, I think if she had it her way she would eat it all day, everyday!

Strawberry-Apple Sauce

Approximately fifteen 2.5oz. servings

Shopping List:

1lb of Strawberries

3-4 Apples 

1 Tbsp Lemon Juice

Directions:

1. Peel and core apples and put in a pot of water. Bring to a boil until apples are soft.

2. While your waiting for the apples, hull the strawberries.

3. Add apples and strawberries and lemon juice to the food processor and puree until your desired consistency. (If you want it to be a thinner consistency you can add some of the water you boiled the apples in)

4. Divide into containers, I generally keep 3 servings in the fridge and freeze the remainder. 

*If you want to make just plain apple sauce, obviously omit the strawberries and throw in a dash of cinnamon.

Recipe of the Week // Kale Omelette

This was my breakfast this morning, a Kale + Tomato Omelette.

This was my very first time trying this green leafy vegetable everyone's been raving about. From what I've heard its the "queen of greens" as its packed with iron, Vitamin K, anti-oxidants, Vitamin A, calcium, Vitamin C, and even Omega 3 fatty acids. BOOM! this vegetable knows what its doing and I think I may be jumping on the Kale bandwagon.

On top of being so healthy this recipe is very easy! (the original recipe I found via pinterest, here.)

Shopping List:

About a cup of shredded kale

1 clove of garlic, minced

2 eggs

1 tbsp of milk

1/2 a medium sized tomato, diced

1/4 cup shredded cheese

1 tsp Olive Oil

Salt and Pepper 

Directions:

Add olive oil and garlic to pan over medium heat for about a minute. Add your kale and let it sizzle and wilt for a few minutes. Whisk two eggs, milk, cheese, and tomatoes together and add to the pan, and wait a few minutes...I added a cover to mine to speed it up a bit. Once its cooked enough flip the omelette (I just have to add how proud I am for flipping mine without butchering it... I normally have a bit of a flipping handicap). Cook for another minute and fold that yummy eggy deliciousness over and there you have an omelette. Season to taste and bon appetite!