Green and Lean Smoothie

Thanksgiving is such a wonderful time to spend time with family and friends and over indulge on delicious foods such as noodles, mashed potatoes, and stuffing. However, if you are anything like me, the next day my body is begging for normalcy and some fresh produce (I mean green bean casserole should count right!?) One of my favorite things after a night of indulgence is to start my morning off with a smoothie because it is a quick and easy way to get at least 2-3 servings of fruits and veggies; not to mention they are pretty refreshing. I typically add spinach or kale to all my smoothies with addition of fruits for sweetness. Like the other smoothie, this can be kept in the fridge for about a week (although I usually finish it in 3-4 days).

Green and Lean Smoothie

- 4 kiwi; skins removed and cut into chunks
- 3 green applies cut into chunks
- 2 Bartlett pears cut into chunks
- 2-3 cups spinach
- 4-5 cups water

1. Add spinach and 3 cups water in food processor or blender until evenly combined and without chunks
2. Add additional fruit and continue to blend until evenly combined and no chunks.
3. Pour into pitcher and add additional 1-2 cups water to desired consistency.

** you will need to whisk the mixture before serving as the water and ingredients tend to separate in the refrigerator.

Nutrient packed smoothie

Sometimes I can be a little stubborn in my ways; so when the craze surrounding juicing and smoothies began, I quickly turned a cold shoulder. I continued to happily take my daily handful of vitamins and quickly scrolled over the smoothie and juice recipes on Pinterest. My interest slowly started to peak after I received a facial before my wedding. My aesthetician informed me that she too had taken up juicing and had never felt better mentally and physically. After hearing more about the benefits and easy way to amp the amount of fruits and veggies in my diet, my curiosity was definitely peaked. It also occurred to me that I could cut back on (pricey) vitamins and receive a lot of my nutrients naturally through this process; win/win!

On an impulse I strolled through the grocery store grabbing stalks of celery, bunches of kale, and bags of fruit. Unfortunately once I got home I realized the juicer I already owned was not equipped to extract the juice from veggies; so I went another route by using my food processor. I must say, the process took me a while to perfect as I would find myself munching like a cow on the sustained stems of kale (not very pleasing if you ask me). I call the below recipe a smoothie while others may consider it more as a juice; either way it is one of my favorites with a combination of sweet and tart flavors. This recipe will make about 8 8 oz servings and keep in the fridge for 4-5 days (stirring before each use).

Recipe:

3 organic gala apples cut into small chunks

6 oz raw cranberries

1 1/2 container strawberries with stems removed and halved

3 cups spinach

3-4 cups water (depending on your thickness preference)

1. Combine water and spinach in food processor and mix until evenly combined and resembles mostly homogenous liquid consistency (I found it best to over mix or you could have chunks in your smoothie)

2. Add cut apples; repeat step 1

3. Add cranberries and strawberries; repeat step 1

4. Once the ingredients are evenly combined you can adjust water as desired. 

Easy Cheese Tortellini and Spinach Soup

So it is officially an issue that finding and making soups recipes has taken over my life. There is something about the cool weather and this time of year that makes soup sound so warm and comforting. While my husband will try anything I put in front of him, I have found he tends to be a picky soup eater and usually turns his nose up at the hint of sweetness in his soups (those I get to save for my daily lunches). And while he shies away from leafy spinach, he still gobbles up the following easy soup. I just used cheese tortellini and spinach in this recipe, but you could easily substitute meat ravioli or add other vegetables such as mushrooms to satisfy your taste buds; plus it takes no time so no need to pause Real Housewives for this one ;).

Cheese Tortellini and Spinach Soup

- 1 package frozen cheese tortellini
- 2 cups spinach; throughly washed and dried.
- 2 cups low sodium vegetable broth combined with 1 cup water (adjust to your preference of broth)
- salt and pepper to taste
- dash of cinnamon
- couple of shakes of garlic powder

1. Combine vegetable broth and water in a large pot; add the tortellini and bring to a boil.
2. Cook tortellini until done (3-5 minutes)
3. Add spinach and cook until wilted.
4. Done!

Shrimp, Gruyere, and Feta Mac and Cheese

My recipe board on Pinterest is quite overwhelming upon first glance; enough so that I had to create new boards with subcategories for my recipes including pumpkin favorites, juicing, and bars and snacks...its pretty excessive I know. As I pin more and more recipes, they pile up waiting to be made and enjoyed over good company and conversation. So the other day, I vowed not to pin any more recipes, but to go through my board and pick a previously pinned recipe to conjure up one evening. The choices were of course endless, but I managed to hone in on a Shrimp, Feta, and herb Mac and Cheese from Annie's Eats..I think it had to do with a craving for comfort food to accompany the brisk, cool air. My husband even agreed to grated the cheese, which is a big feat for him! I ended up using store bought and seasoned shrimp (gasp!) which I think hindered the flavor of the mac and cheese in the end; so my suggestion is to just use the frozen shrimp and cook according to the recipe. I also forgot to buy lemons at the grocery so added a few squirts of lemon juice for added flavor. The dish oozed with creamy feta and sharp gruyere topped with herb infused panko bread crumbs; enough for left overs, YES! I should make recipes from my Pinterest board more often.....

Shrimp, Gruyere, and Feta Mac and Cheese

1 lb pasta shapes ( I used vegetable enriched rotini noodles)
1 lb raw shrimp, 31-40 count (again I used pre-seasoned and cooked shrimp which I would not recommend)
10 oz feta cheese (I used reduced fat)
1/2 cup panko breadcrumbs
2 tbsp fresh parsley (I used 1 tbsp dried parsley)
5 tbsp butter, divided (yogurt butter would work just as well if trying to cut fat)
4 tbsp all purpose flour
3 cups milk
2 tbsp fresh dill (I omitted this from the recipe)
8 oz Gruyere cheese, shredded
1/2 tsp salt
1/2 tsp black pepper
zest of lemon (I used a few shots of lemon juice instead)

1. Bring a large pot to a boil and cook pasta according to directions. Drain well and set aside; add raw shrimp to warm pasta
2. Pre-heat oven to 400 and grease 2 1/2 ct baking dish. In a small bowl combine lemon zest or juice, 2 tsp parsley, breadcrumbs, handful of feta and 1 tbsp of melted butter. Combine and set aside
3. In a medium sauce pan melt the remaining butter over medium heat until melted and whisk in flour until forms a paste and golden brown (about 1 minute while continuously whisking). Add milk and continue stirring intermittently until it forms a paste (about 5 minutes) or until bubbly and thick. Once thick, remove from heat and add remaining feta cheese, gruyere cheese, parsley, salt, and pepper. Add the sauce to the pasta and shrimp and stir well to combine.
4. Once combined pour into baking dish and top with breadcrumb mixture. Bake for 20-25 minutes or until top is golden brown and bubbling. Allow to cool and serve!

Pumpkin and Spinach Risotto

The crisp fall air and turning of leaves gets me excited for none other than the pumpkin patch. This year my husband, friends, and I traveled to Lynd's Fruit Farm to join in the pumpkin festivities and walk through their market of home grown vegetables, home made jams, and freshly made peanut butter. In true me fashion, I could not decide on just one perfectly plump pumpkin and we ended up coming home with 7, making our grand total on our porch of 9 pumpkins.

To sustain the pumpkin theme for the day, I was inspired to create a pumpkin risotto and as I opened my fridge I made the last minute decision to throw in some spinach which added a nice punch of flavor and color to the plate. The sweet and savory flavors were boosted with the inclusion of garlic, shallots, and paprika along with pure maple syrup and nutmeg; making it a perfect fall dish for those cool nights.


The Recipe

1 heaping cup arborio rice
1 tbsp olive oil
2 tbsp yogurt butter
1 shallot
1 tbsp minced garlic
1/4 tsp paprika
3/4 tsp pure maple syrup
3 cups vegetable broth
3/4 c pumpkin puree
1 1/3 cup white cooking wine
2 tbsp parmesan cheese
dash of salt and pepper

1. Take 3/4 c pumpkin puree and mix in paprika, nutmeg, salt, and pepper; set aside.
2. Heat olive oil and butter over medium heat and add shallots until translucent. Add minced garlic until fragrant.
3. Stir in rice until coated and cook for about 5 minutes or until rice begins to brown. Add in cooking wine and stir until absorbed.
4. After wine is absorbed, add vegetable broth 1/3 cup at a time and stir until. Continue process until all the vegetable broth is used and rice is cooked through; typically takes 20-25 minutes.
5. Once rice is finished, add pumpkin mixture, spinach, parmesan cheese, and pure maple syrup; mix thoroughly.

Butternut Squash, Sweet Potato, and Apple Soup

Usually when I start making soups in the fall, I revert to the classic vegetable or potato soup. Don't get me wrong, I love both for chilly fall nights; but this year I wanted to find a soup recipe that enhanced all the classic flavors of fall. After scouring the internet for a delicious but easy soup, I stumbled upon a Butternut Squash, Sweet Potato and Apple soup on Sparkrecipes. This dish was rich, creamy and flavorful without the added calories that a lot of creamy soups carry. The only changes I made was the addition of fresh sage rather than dried, addition of ground cinnamon, 3/4 can of evaporated milk opposed to 1 full can, and omitted curry powder. I paired this soup with a camembert and spinach grilled cheese that made the perfect flavor combination when dipped. And the best part, my house smelled and felt like a crisp fall day!

The recipe:

Butternut Squash, 6 cups, cubed (equivalent to one Butternet Squash)
2 Gala Apples
Yams, 2 cups, cubes
Onions, raw, 1 medium (2-1/2" dia)
Fresh sage to taste
Pepper, black, .5 tbsp
Garlic powder, 1 tbsp
PAM spray or olive oil
Vegetable broth (low sodium), 5 cups
Fat Free Evaporated Milk, One can
Laughing Cow Light Creamy Swiss Original Cheese, 3 wedges
Cayenne Pepper, 1 tbsp

* 1 tsp cinnamon (I added this and liked the sweetness it added)

Kosher Salt to taste 

Preheat your oven to 400F
Spray a baking tray with Pam, and then arrange the Squash, Sweet Potato, Apples and Onion on the tray.
Coat the top of the vegetables again with the Pam spray or olive oil and evenly sprinkle black pepper and Garlic powder. 
Place on a high rack in the oven for 45-60 minutes until the vegetables are lightly browned and soft to a fork.
Place the roasted vegetables in a blender with the vegetable broth and purée until evenly combine and smooth (I added fresh sage during this process)
Stir in the laughing cow wedges until they melt
Add Cayenne pepper and the kosher salt to your taste preference
Stir in 3/4 can of evaporated milk
Continue to warm over the low heat until ready to serve.
Makes 6 very generous servings 

Restaurant Club

I grew up in Columbus, OH and had only ventured to the Short North once I entered college. I had entered a new world of dining from greek inspired food to sushi (not to mention the wonderful shops in between). I quickly realized I was hugely unaware of the variety of restaurants and flavors Columbus had to offer. Since then, I have loved trying new places, but often find myself returning to the tried and true when it comes to a last minute decision between my husband and I on a Friday night.

Lucky for me, I work with a fantastic group of ladies that so happen to be fellow foodies! We recently decided to start a restaurant club of sorts; Hunger Games (original right?!), where we will each select Columbus dining spots we are dying to try and randomly choose one at least 1x a month. To help all of you other Columbus fellow foodies, I will be blogging not only our experiences during Hunger Games, but also my other restaurant adventures on the Good Eats page.