Creamy Tropical Green Smoothie

Green smoothies are a trend of which I am a huge fan. In my kitchen, they will be sticking around. They provide an excellent way to achieve the recommended daily intake of fruits and veggies. The awesome thing about adding greens is that you cannot taste them. The flavor of fruit like bananas tend to overpower the smoothie with sweetness.

If you just can’t bring yourself to drink a smoothie that’s green or convince your children, add a small handful of berries to the blender. The smoothie will then take on a darker richer color and further mask the greens. Whatever you do, do not leave out your leafy greens. I love the salad like the next person, but to take in that amount of raw fruits and veggies is exhausting! Just think about with all of that chewing.

This green smoothie is full-bodied in flavor, creamy, and very thick. It’s one of my favorite ways to make a green smoothie. I hope you enjoy it as much as I did! Take a look at the video below for the recipe.


Hoisin Noodle Stir Fry

I am a huge fan of pasta, but eating the variety of shapes and sizes has taken some getting used to over the years. Largely I choose either a cappellini or a short, rounded noodle. In the past, anytime I went to an Italian or Thai restaurant, I avoided all flat and wide noodles. I just felt they would actually taste differently! One day I tried pappardelle at an exquisite and warm Italian restaurant in Monterrey, California. The freshly-made noodles left me much more open-minded to try more! I then had spicy noodles at a Thai restaurant and I was completely hooked! These uniquely wide egg-based noodles leave not a thing to be desired!

Although the better part of the “no carb” craze is long gone, I think most of us know that simple carbohydrates are nothing to overdose on. Unused sugar turns to fat, and extra fat is rarely something to celebrate. When composing a meal, it is good to balance simple carbohydrates with complex ones like whole grains, and vegetables. Some have even said that vegetables should account for 50% of your food serving size, 25% for protein, and another 25% to be composed of simple carbs and fat. As the name implies, simple carbohydrates are simple for the body to break down and provide fewer healthy calories and not as long of an energy supply.

This very simplistic meal I have composed will provide all of the nutrients one needs, and all of the flavor the palate desires. Keep in mind that what makes stirfry so easy is its versatility. If you happen to not have some of the vegetables I list, use what you have. If you have special dietary needs, substitute as you find necessary.

You will need:

  • 2 cups of raw baby spinach
  • 1.5 cups of frozen or fresh French green beans
  • 1/2 cup of frozen or fresh edamame
  • Olive oil
  • Minced garlic
  • minced ginger
  • soy sauce (light)
  • Hoisin sauce
  • 8 oz bag of pappardelle
  • 1/2 cup chopped roasted cashews

1. Boil pasta according to directions and begin prepping vegetables to be cooked. Remember to cook pasta only to al dente and allow it to cool while you cook the vegetables.

2. In a large non-stick skillet or wok, add one tbsp of olive oil on HIGH heat. Once heated, add edamame and French green beans. Frozen, they should cook for about 5 minutes until almost tender.

French beans and edamame

3. Add 1 tsp of minced garlic, another tbsp of oil, and 2 cups of fresh spinach. Spinach wilts the fastest, so always cook this last. This should take only 2 to 3 minutes.

4. As spinach is nearly done, add 1 tsp of ginger. and 1 tbsp of the Hoisin sauce. Make sure it gets evenly distributed over the mixture.

5. When spinach is complete, turn off the heat and allow the residual heat to help the sauce combine more easily. Add cooled and rinsed pasta slowly to the mixture, meanwhile adding another tbsp of Hoisin to better coat the noodles.

5. Top with cashews and serve.

Serves approximately 4, To make this a proper vegan dish, please use egg-free noodles

Capellini Verdi

I was watching one of Alton Brown’s episodes of Good Eats a few months ago and he mentioned that the average person never deviates from about 100 food items when they shop at the grocery store. It makes sense, too. Even if we use our groceries in different ways, for the most part what we buy is exactly the same each time. I think some of us have even a shorter list that we never stray from! Aside from not knowing about different items or how to use them, no one really has that much time to spend in a grocery store. Even if we do not write a list out, we have a mental list and we make it through each aisle fast enough to never have allowed our eyes to wander. I haven’t forgotten what Alton said, and I have made extra effort to purchase at least one new item per week.

Whenever I am in the refrigerated section of a grocery store, I always see different types of pastas. They are right next to the cookie dough and canned biscuits. I have become so accustomed to buying dry noodles growing up, that the fresh ones never have interested me. Although they expire faster than the easy-to-stock dry noodles, there are a few benefits. These noodles are fresh from the pasta maker and already tender. It only takes 1 minute to gently boil them and they are ready to eat! Also, for those who can never quite time their noodles–this is fantastic and every single time you will have tender and springy noodles ready to go. The flavor and texture of the noodles will make your guests wonder where you are hiding the pasta maker and where you find the time!

I whipped up this quick recipe based on ingredients that are always on my grocery list each week. Most of the items are green, but as I always say– you can make a few variations as needed. Prep and cook time is shortened significantly thanks to quick-wilt veggies and my new love of fresh pasta!

You will need:

  • 8 oz of capellini noodles (angel hair)
  • 2 fresh cups of baby spinach
  • 1 cup of partially thawed peas
  • 1/2 cup of feta
  • 1/2 cup kalamata olives
  • basil, dry or fresh
  • 21 seasoning
  • sea salt
  • extra virgin olive oil
  • 12 oz cooked and shredded chicken (I used meatless chicken from Trader Joe’s)

  1. Begin boiling water for pasta. Add olive oil to prevent noodles from sticking.
  2. Add 2 tbsps of olive oil to a skillet on medium high heat. Begin to sautee spinach. As the spinach starts to wilt, add peas, chicken and 1/2 tsp basil, 1/2 tsp 21 seasoning and salt to taste. Cook time should be about 5 minutes.
  3. Once water is boiling, add pasta and cook according to instructions. Drain and rinse will cold water to discontinue cooking.
  4. In a large bowl, (I prefer a strainer to help drain excess oils) combine mixture from skillet and noodles. Add kalamata olives and top with feta once on serving plate. An additional tbsp of olive oil may be needed if the olives are not the type that are stored in extra virgin olive oil.

*When you try this recipe I would love to see your final product. Tweet a pic to @divinehostess or email it to