Healthy Smoothies and Salad

Hey all!  So classes started right after Labor Day and since I'm a full time student I've been doing a lot of homework and studying and less baking. :-( I also just recently started a part time job, so my social life and personal time will be extremely limited.  I'll bake and cook whenever I can find the time, and I will find time because this is the best season for baking!  Pumpkins, apples, and holidays galore!

So for this post, I have three smoothies to share and my go-to salad recipe.  The next few posts will be baking because I did manage to get some time in a few weeks ago.  So expect to see a granola recipe, a coffee cake, and pound cake.  :-)

The first smoothie is a berry one, here's what you'll need:

• 1 cup water
• 1 container of Fage fat-Free Greek Yogurt, or 3/4 cup of your favorite yogurt
• 1 cup frozen or fresh berries
• 1 tablespoon chia seeds
• 1 packet of Stevia in the Raw

Blend until smooth.

The second smoothie is a green smoothie, here's what you'll need:

• 1 cup milk, I used non-sweetened vanilla almond milk
• 1 handful of spinach
• 1 banana
• 1/2 cup strawberries (frozen or fresh)

Blend until smooth.

And lastly, another green smoothie, you'll need:

• 1 cup water
• 1 handful spinach
• 1/2-1 cup raspberries (fresh or frozen)
• 1 banana
• 1 tablespoon chia seeds

Blend until smooth.

For the salad, I got the idea from those Eat This Not That! books as well as a local restaurant's menu. You will need:

• Spinach or Romaine lettuce 
• Strips of cooked chicken
• 1 apple cut into small pieces
• 1/2 cup walnuts
• 1/2 cup crumbled cheese, feta or goat works well

Enjoy! 

My version of the Green Smoothie

Lately, when I don't have enough time in the morning to make my oatmeal, I make a smoothie instead.  I've seen this type of smoothie all over the place, in food blogs, on youtube.com, and some of my vegan cookbooks.  I mix it up every now and then and either leave out the banana, same with the flax seeds and protein powder

Here's what you'll need:

1 cup unsweetened vanilla almond milk
a handful or two of spinach leaves (don't worry you won't taste it in the smoothie)
1 banana (optional)
4 pieces of frozen mango
1/4 cup to 1/2 cup mixed frozen berries (I usually use Trader Joe's frozen berry medley or blueberries, blackberries, strawberries, and raspberries.)
 1 tablespoon of flax seed meal (optional)
1 tablespoon vanilla rice protein powder (optional)

In a blender combine the almond milk and spinach and blend until smooth.  Next add the banana, mango, and flax seeds, and blend once again.  Finally add the berries and the protein powder and blend until smooth.  You may not need to blend it three times, but I try to get my smoothies as smooth as possible.

Enjoy! 

Shilpa's Spicy Salmon (Penzeys)

This recipe came from another Penzeys' catalogs.  I love salmon and it's very good for you, and instead of broiling or grilling it, like I would normally do, I tried this recipe out.  It comes out hot and spicy with some smoky flavor to it.  It was also quite salty tasting and I didn't add any salt to it.  I enjoyed it a lot, but I did have to take a sip from my iced tea after every to every other bite.

What you'll need:

1 whole fresh salmon or 1 large filet (2-3 pounds)
3-4 garlic cloves, minced (or 1 1/2 teaspoons Penzeys Minced Garlic)
2 teaspoons minced fresh ginger (or 1/2 teaspoon powdered ginger)
2 teaspoons minced green chilies, optional
1/4 teaspoon Smoked Spanish Style Paprika
2 tablespoons Sate Seasoning
1 tablespoon Sweet Curry Powder
1 teaspoon soy sauce
1 tablespoon orange juice
1/4-1/2 teaspoon salt, to taste
1 cup fresh baby spinach, chopped
1/4 cup thinly sliced red onion
1/4 cup cubed red or yellow bell pepper
1/4 cup diced tomatoes
1/4 teaspoon Sate Seasoning
2 tablespoons White Sesame Seeds
1 teaspoon Dill Weed
1 teaspoon finely chopped fresh cilantro
1 lemon, cut into wedges

Place the salmon in a glass 9"x13" baking dish.  In a bowl, combine the garlic, ginger, green chilies, paprika, 2 tablespoons sate seasoning, curry powder, soy sauce and orange juice.  Taste and add salt if desired.  Pour the marinade over the salmon, turning to coat thoroughly.  Cover and refrigerate for at least 1 hour or up to 24 hours.

Preheat oven to 400 degrees.  Line a rimmed baking sheet with foil.  Brush the foil with a bit of olive oil.  Place the spinach, onion, bell peppers and tomatoes on the tray and sprinkle with the 1/4 teaspoon sate seasoning.

Remove salmon from marinade and place on top of the vegetables.  Sprinkle the salmon with sesame seeds and dill weed.  Cover lightly and bake at 400 degrees until the salmon is golden and firm to the touch, approximately 15-25 minutes, depending on size.  Let the salmon rest for at least 5 minutes before serving.  Garnish with cilantro and lemon wedges.

Enjoy!