Recipe: (Non-Alcoholic) Pineapple Mojito Smoothie

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I'll be honest... I've been going a little smoothie crazy lately. I seem to always crave them as soon as the weather warms up a little bit. I plan on experimenting with different, interesting ingredients and sharing all my smoothie-masterpieces with you guys- starting with this one! It's light and refreshing and perfect for the spring and summer. Plus, it not only makes a great quick addition to your breakfast or snack, it can be turned into an awesome cocktail smoothie by adding some rum

Makes 1 serving

Here's what you'll need:

1 1/2 cups fresh or frozen pineapple

3/4 cup water (use 1 cup if using frozen pineapple)

4 fresh mint leaves

the juice of 1 lime

Blend all ingredients together for about a minute - or until the mint leaves are distributed evenly throughout the smoothie. Sprinkle with a bit of raw cane sugar if you please! Enjoy :)

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Recipe | Garlic & Herb Spaghetti with Tomatoes and Zucchini

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Makes 3-4 servings

1/2 box whole grain spaghetti
1/4 cup extra virgin olive oil
3 tomatoes, roughly chopped
1 zucchini, quartered and then chopped
1 yellow onion, chopped
5 cloves of garlic, crushed or minced
2 tsp fresh oregano, chopped
3 tbsp fresh flat leaf parsley, chopped
3 tbsp fresh basil, chopped
salt and pepper to taste

Set a large stock pot filled with water over high heat for the spaghetti. Set a large skillet with your olive oil over medium-low heat.

While waiting for you pasta water to boil, add your onions and garlic to your hot olive oil. Saute the onions and garlic until the onions become translucent/slightly browned (about 5-7 minutes) and then add some salt and pepper. Add your zucchini to the onions and garlic and and saute for another 5-7 minutes. Salt and pepper the mixture once again.

At this point, your pasta water should be boiling. Generously salt your water and drop your pasta in. Occasionally stir throughout the cooking process to make sure the spaghetti is not sticking together.

While your pasta is cooking, turn the heat off for your zucchini, onion, and garlic mixture. Add your tomatoes to the pan and stir to combine. The goal is to just heat the tomatoes through and give them a chance to lend their juices to your sauce - you don't want to actually cook the tomatoes and make them mushy.

When your spaghetti is ready to be drained, reserve 1/4 cup of the starchy cooking water and add it to the pan with your veggies. Drain your spaghetti and add it to the pan. Fold the pasta in with the sauce and make sure everything is coated. Add your fresh herbs and some more salt and pepper to taste.

Enjoy!

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Recipe | Morning Glory Green Smoothie

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Hey friends! Long time, no blog. The past couple of months have been rough... emotionally, psychologically, physically... I have been neglecting to do things that I love and make me truly happy for a number of reasons, and maybe I'll elaborate in a future post, but for now let's just get into this awesome smoothie recipe.

I call it a "morning glory" green smoothie because I like to have it in the morning for breakfast and it gives me the boost of energy that I often need to get my day going. Call it whatever you want, just give it a shot. If you're skeptical about green smoothies, this is a perfect one to ease you into this delicious, healthy trend.

What you'll need (this recipe makes 3 smoothies):
3 apples, roughly chopped
2 bananas, peeled and roughly chopped
3 cups of your favorite leafy greens (I used a mixture of baby spinach, chard, and kale)
2 kiwis, peeled and roughly chopped
the juice of 1 lemon
2 cups water
8-10 ice cubes

Throw all of the ingredients in a blender and blend until smooth. I left the skins on my apples because I don't mind the texture and the skins add more nutrients to the smoothie. Peel the apples if you're not into the little specks of skin throughout your smoothie. Also, I'll sometimes add a tbsp of chia seeds to the smoothie after blending for some extra nutrients and texture.

Enjoy!

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