Friday, April 29, 2011

Bananaloupe Smoothie

I buy a lot of fruit (and don't always get around to eating it) so the freezer has become my best friend. I have so many bags of frozen bananas, grapes, strawberries, apples and other fruits that I don't know what to do with them. A couple of  years back, I heard about Kris Carr and her love of green smoothies, so after seeing her documentary and reading her book, I was inspired to give them a try.

At first, I was a little put off by the idea of eating blended fruits and vegetables - especially spinach! - but they're actually really delicious and there are so many different kinds that you can come up with. Plus, they're good for you. :) Now that summers coming, they're the perfect thing to make!

I've made quite a few different concoctions, but haven't written any of them down, so I decided to start doing that now.

Bananaloupe Smoothie
(Makes about 32oz / or 1 or 2 servings)

1/4 of a cantaloupe
1 banana (frozen)
4 handfuls of spinach
6oz Original Almond Milk
drizzle of agave nectar
1/2 serving of Vanilla Soy Powder
3 ice cubes

Add two handfuls of spinach, almond milk, 1/2 banana to the blender. Blend until mixed. Add 1/2 the cantaloupe, blend. Add two more handfuls of spinach, blend. Add the other 1/2 of the cantaloupe, soy powder and agave nectar, blend. Add ice cubes, blend until smooth.

Wednesday, April 6, 2011

Easy Vegan Chili & Macaroni Salad

When I got home from work the other day, the last thing I wanted to do was cook but I also didn't feel like ordering out or heating up a pre-packaged meal, so I decided to give this a try. I was out with my cousin and she had suggested that I make this. It was so simple that I don't think I'll ever buy canned chili again.

Easy Vegan Chili
(Servings: About 3 - can be more less, depending on portion size)

1 - 15.5 oz Can of Light Kidney Beans (drained)
1 - 15.5 oz Can of Dark Kidney Beans (drained)
1 - 14.5 oz can of Hunt's Fire Roasted Diced Tomatoes with Garlic
1 packet  of McCormick Chili Seasoning Mix
2/3 Can of Water (using the Hunts can)
1 tbsp Flour