November 5, 2024

Peach-Quinoa Salad

July 7, 2015 by

Recently a friend told me about this delicious ‘rice’ salad that she and her family were enjoying that she purchased from the fresh salad bar at her favorite grocery store.  Well, as it turns out it wasn’t rice (when I questioned her thoroughly) but red quinoa!  Oh, I do love quinoa…so I was quite interested!  Here is my variation on this salad.  You can surely make this ‘your own’ by varying the fresh veggies added, what type of fruit you put in (berries would also be lovely!), the kind of vinaigrette you use (perhaps use your family’s favorite bottled vinaigrette!), and what variety of nuts you sprinkle across the top!  I would love to hear how you changed it up; leave a comment below!

Quinoa <kEEn-wah> is a grain but it is the seed that we eat! (Good news for those who eat low-carb, right?)  And it is jam-packed full of protein.  Have you and your family enjoyed quinoa before?  To find quinoa in your grocery store, check the natural food section, or the rice/pasta aisle.  Usually when I prepare a pot of quinoa, I make extra to use for another meal. Our favorite is ‘red’ quinoa although it also comes in white (or golden), and black variations. Check out these nutritional facts.  This light salad fits well into our ‘healthy but oh-so-yummy’ POV since it has a great vegetable protein base, and lots of fresh veggies and fruit!  Serve it alongside something yummy from the grill—chicken, shrimp, or salmon, for example.  Oh, and if you DO grill…throw the peaches on the grill for 5 minutes or so, too!  Enjoy!

Quinoa, Peach and Arugula Salad

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ingredients:
1 cup red quinoa
1+3/4 cup water
1/3 cup olive oil
1/3 cup mango (or orange) juice
1 tablespoon honey, agave, or maple syrup (optional)
2-3 splashes of white balsamic vinegar
1 teaspoon minced garlic (I use jarred)
sea salt & freshly ground black pepper
3 cups arugula
2 ripe peaches (or mango), chopped
1/2 small red onion, finely diced
1 cup cucumber, small dice
handful of sugar snap peas (defrosted from frozen OR fresh)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/3 cup nuts (pistachios, pignoli, chopped almonds)
4 ounces goat cheese, crumbled
sea salt & freshly ground black pepper

directions:

  • prepare quinoa: bring water to a boil in a small saucepan; add the quinoa, bring back to boil, stir, cover, and then reduce heat to very low and simmer until the water is absorbed (10-15 minutes).  remove from the heat, keep covered, and let sit for 5 minutes.  fluff up with a fork and transfer to a large mixing bowl to cool2014-08-17 18.59.45 HDR
  • make vinaigrette:  whisk together the juice, garlic, sweetener (if using), balsamic, and s&p; slowly drizzle in the olive oil while continuing to whisk away ‘til thoroughly emulsified. (this can be done in your food processor or using an immersion blender)
  • assemble:  add the veggies, arugula and herbs to the quinoa already in the large mixing bowl; toss together
  • pour 3/4 of the vinaigrette evenly over the mixed salad; toss gently
  • season well with additional s&p to taste
  • top with sliced peaches, nuts, and cheese

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Cauliflower-Cheeseburger Mac ‘n Cheese

June 30, 2015 by

So perhaps you did a double take when you read the title of this recipe in our At Home with GCH blog today.  I totally get it!  When I originally saw a similar recipe that inspired this one, I thought, ‘ummm, yeah, right! I am NOT going to be able to ‘sneak’ this one in!’  But, I did…and he thoroughly enjoyed it!

And since then, we have had different versions of this…it is such an adaptable recipe!  Maybe you also include some pasta (traditional or gluten free).  Or make this ‘chili mac-style’ by adding some finely diced hot peppers or chilis. This is really good with a tomato base, too: add a couple of tablespoons of tomato paste and a can of Rotel-type tomatoes.  But my favorite version is this simple one.  I would love to hear back from you if you adapt it and make it your own!  Oh…and just a bit of finely chopped, cooked bacon finishes this off amazingly; just saying!  Enjoy!

Cauliflower-Cheeseburger Mac ‘n Cheese

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1+1/2 pounds ground beef (or turkey)
1-2 tablespoons finely chopped garlic (I use jarred)
1 medium-sized cauliflower
handful grape tomatoes, halved
2 teaspoons dried parsley (or oregano)
1 tablespoon spicy mustard
1 teaspoon or so sea salt and freshly ground black pepper, to taste
1 cup (or more) coarsely shredded cheese (sharp cheddar, colby jack, spicy monterey jack)
chopped avocado, optional

  • remove the thickest part of the cauliflower stem (freeze to add to veggie soup); coarsely chop the rest of the head of cauliflower keeping your pieces in similar sizes
  • steam or boil cauliflower ‘til just al dente (about 12-15 minutes); drain completely
  • while the cauliflower is cooking, in a large pan, saute the ground meat ‘til almost done adding the minced garlic and the tomatoes in the final minute; reduce heat to low
  • stir in the seasonings and then add the cooked cauliflower to the cooked ground meat, folding together gently
  • scatter all the shredded cheese across the top and stir in
  • optional: top each serving with a little chopped avocado

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Mediterranean Topping for Fish

June 16, 2015 by

Sometimes I think that I could be a pescatarian!  (A pescatarian is simply someone whose diet does not include meats or poultry but does include fish.)  Seafood and fish are just so much more to my liking lately than meat.  This eating lifestyle falls easily into our healthy but oh-so-yummy POV since it—for the most part—is high protein, low fat.  As with meat, it is important to purchase the highest quality fish that your budget can afford.

This recipe is really quick to put together!  And it is on the lighter side…making it a nice choice for the warmer summer months.  And, cooked on the stovetop…not the oven…will keep the kitchen (and the cook!) cooler.  We enjoyed this with tilapia fillets but it would be great with cod or flounder or sole…or even shrimp!  Enjoy!

Mediterranean Olive Topping for Fish

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ingredients

4 teaspoons olive oil, divided
1 small red onion, cut into half moons
8 ounces baby bella mushrooms, thickly sliced
2 cups grape tomatoes, halved
1 heaping tablespoon garlic, finely minced
1/2 cup pitted green olives with juice, halved
4 skinless tilapia filets (approximately 4 ounces each)
lemon pepper seasoning

directions

  • heat 2 teaspoons olive oil in large saute pan over medium-high heat
  • place onion pieces in pan and saute for 3 minutes or so, ‘til starting to soften
  • add mushrooms in a single layer and cook, without stirring, for about 5 minutes ‘til they begin to brown on one side
  • stir and make sure each is flipped over; cook about 5 minutes more ‘til other side is browned, too
  • add tomatoes (cut-side down) and heat for another 3-4 minutes
  • reduce heat and add garlic, stirring gently for just one minute
  • remove from heat; season w/lemon-pepper seasoning, and stir in green olives; remove to a separate bowl and keep warm
  • using the same pan, heat remaining 2 teaspoons olive oil over medium heat
  • season the fish with sea salt & lemon pepper seasoning on both sides and place in the pan
  • cook for 3-4 minutes ‘til nicely browned, gently turn and cook another 2-3 minutes’ don’t overcook!  fish is done when white throughout…no longer transparent
  • remove to a serving platter and top with the vegetable mixture

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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Raspberry-Lemon Cookie Cups (paleo, dairy-free, gluten-free)

June 9, 2015 by

We recently celebrated the birthday of one of my favorite people in the whole world—my daughter, Kassia!  She continually inspires me with her healthy eating lifestyle.  She endeavors to feed her loved ones (and the rest of us!) with the best quality foods she can find.  So I wanted to {attempt} to do likewise for her.  This healthy but-oh-so-yummy dessert is one that she had mentioned looked good* …and it was!

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These cookie cups are raw…but could also be baked if you prefer.  They have no refined sugar in them, nor any dairy, and are also gluten-free.  They fit perfectly into a paleo-style eating plan, too!  And they are vegan!   They are very delicate, though…so keep the shells refrigerated ’til just ready to serve them.  Then pipe (or scoop) the delicious filling into them, top with a lucious fresh raspberry…and serve.

So, next time you find yourself needing to find the perfect dessert that meets the dietary needs & wants of your guests…try this!  We thoroughly enjoyed them.  Hope you do, too!

Lemon-Raspberry Cookie Cups

raspberry

ingredients:

2 lemons, zested and juiced (you will need the zest from both along with 1 tablespoon of juice)

cookie cups:
1 cup almond flour
1/2 cup coconut flour
2 tablespoons 100% maple syrup
2 tablespoons coconut oil, room temperature
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
1/2 of the lemon zest
pinch of salt

raspberry filling:
2 ounces freeze-dried raspberries
1 can (14 ounce) coconut cream, full fat variety
1 teaspoon sweetener of choice (I used maple syrup)
1/2 teaspoon pure vanilla extract
12 perfectly ripe raspberries

directions:

cookie cups:

  • line a standard size (12)  muffin tin with plastic wrap (this is a little tricky and will shift around a bit; that is expected
  • zest and juice the lemons; set aside
  • place all of the ingredients for the cookie cups in your  food processor.
  • pulse ’til well-blended and the mixture starts to come together
  • use a 1-1/2 inch or 2 inch cookie scoop (about 2 tablespoon size) and  divide the mixture up into the lined muffin tin
  • gently press mixture into each cup along the bottom and about halfway up the sides. I used my ‘barely damp’ fingers to do this
  • chill the cookie crust cups in the refrigerator for at least 6 hours (or even overnight)

raspberry filling:

  •  pulse the freeze dried raspberries in your food processor ’til finely ground (you will have a powder); set aside
  • remove the can of coconut cream from refrigerator and drain off any liquid…but not the cream! then scoop out all the thick coconut cream into the bowl of your stand mixer.
  • using the whisk attachment, whisk for about 30 seconds; then add in the sweetener and vanilla. continue to whisk until fluffy (about a minute)
  • (with mixer OFF) slowly add in the raspberry powder using a sifter or small sieve.  you can discard the dried raspberry seeds that remain in the sieve…or add ’em
  • start up mixer again, on medium speed, and whisk ’til well blended and fluffy
  • gently remove cookie cups from muffin tin, using the plastic wrap to lift them.  place on serving dish and pipe or scoop the raspberry filling into each, dividing equally among the 12 cups.  top each with one perfect raspberry and a pinch of the leftover lemon zest
  • (for best texture) serve immediately

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

* I used this recipe as my guideline and made adaptations.

 

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Fruit Crisp

June 2, 2015 by

Nothing says summer to me more than the fruits that are available just during this season!  Blueberries, raspberries, strawberries, peaches and plums; oh my!  My most favorite is cherries; I just love cherries!  They are not in season for very long so indulge while you can!  We are!

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This week I have a recipe for a delicious, light Fruit Crisp featuring some of these great in-season produce. Our featured ingredient(s) this week are peaches and cherries!!!  Here are a couple of links to the  nutritional value along with some incredible health benefits  of these delicious fruits (peachesand cherries)—besides the fact that they are just yummy!

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This is delicious served with a dollop of whipped cream…or a scoop of vanilla ice cream.  Enjoy!

Summer Fruit Crisp

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ingredients:

3 large peaches, sliced
1 cup (18-20) cherries, pitted* and halved
1/2 cup raspberries (optional)
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon almond extract
3/4  cup oats
3/4 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes

directions:

  • preheat the oven to 375
  • cube up the butter and place in refrigerator until ready for it
  • in a baking dish or pie plate, toss the cut-up fruit with 1 tablespoon of the sugar and the almond extract; set aside.
  • place the oats, 1/4 cup sugar, almond flour, cinnamon and salt into the large bowl of a food processor.  pulse a couple of times to combine.
  • add the cold butter, pulsing just until it comes together and forms clumps.  (of course, you can mix this by hand, too!)
  • mound the oat mixture on top of the prepared fruit being sure to cover it completely; bake for 35 to 40 minutes
  • serve warm or cold

*  Here is how I pitted the cherries—with a drinking straw.  Yes, ma’am!  Now I am a girl who l-o-v-e-s her gadgets!  And, of course, you can go out and buy a cherry pitter.  But sometimes simple is the better answer.  And besides, then one can save her pennies to buy an incredible kitchen tool!  ;-)

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Just do it like this:
– remove the stem from a cherry
– place the end of the straw over the indentation of the cherry
– firmly, but gently, wiggle the straw straight through the cherry; the pit will pop right out!  Easy-peasy!

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥   (Don’t ever forget that!)

♥  coleen

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Caprese-style Stuffed Mushroom Caps

May 27, 2015 by

How about you and your loved ones…do you have a meatless meal in your menu plan regularly?  Some folks term it ‘Meatless Monday’ and enjoy a meal typically on Monday 😉 that has a different source of protein.  We eat at least one supper each week that does not include meat…and this past week it was these healthy but oh-so-yummy stuffed portobello caps.  These included two proteins— quinoa and a few ounces of fresh mozzarella.

This recipe is very versatile, too.  You can switch out the fresh mozz for a different cheese (goat cheese or feta would be easy and simple); a different herb could be used (mint or parsley or sage come to mind); even different veggies could be chopped small and substituted for the tomatoes.  Or perhaps you could choose a different ‘container’ for the stuffing…maybe zucchini or small peppers?  If you do choose to add this, or a variation, to your menu plan…I would love to hear about it!

Caprese-style Stuffed Mushroom Caps

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ingredients:
4-5 medium portobella mushroom caps
olive oil
balsamic vinegar
sea salt and ground pepper
1/8 to 1/4 cup of cooked quinoa per mushroom cap
1/2 red onion, sliced thin
big handful of yellow and red grape tomatoes, halved or quartered depending upon size
1 heaping tablespoon minced garlic
4 tablespoons pine nuts
4 ounces fresh mozzarella
fresh basil, sliced very thinly

directions:

  • cook quinoa according to package directions; set aside to cool slightly
  • preheat oven to 400
  • lightly oil the bottom of a baking pan
  • clean the dome of the mushroom caps with a damp paper towel
  • gently break off the stems (discard) and, using a sharp teaspoon, carefully scrape out the gills
  • place the mushrooms (rounded side down) in the baking dish
  • drizzle with a tiny amount of olive oil and a touch of balsamic vinegar; and season with a little sprinkle of sea salt and freshly ground pepper
  • pre-bake the mushrooms for about 15 minutes just to soften up a bit
  • remove from oven and set aside on the pan (there may be some liquid in the caps; carefully drain it off)
  • meanwhile, in a medium skillet, heat a tablespoon or so of olive oil over medium low heat; add red onion and tomatoes
    saute gently for 10 minutes or so ‘til the tomatoes have softened
  • add in the garlic and stir constantly for just a minute; remove from heat
  • add in the cooked quinoa and pine nuts; season to taste with salt and pepper
  • (if necessary, moisten with a bit more olive oil)
  • stir in the cut-up cheese and the basil
  • stuff each mushroom cap dividing the mixture evenly between them (either use an ice cream scoop or simply scoop up into a firm ball using moistened hands
  • bake in the oven for 15 minutes ‘til the mushroom cap is tender; remove from oven
  • if desired, run under broiler for 2 minutes
  • these can also be assembled ahead of time, refrigerated; and then baked for 30 minutes or so

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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Rustic Sausage, Potatoes, and Veggies

May 19, 2015 by

Sometimes you need a few quick and easy to fix meals in your menu plan that are still healthy but oh-so-yummy…wouldn’t you agree?  This is one of those kinds of meals for us—tiny potatoes, onions, mushrooms, and chicken sausage roast in the oven with just a drizzle of extra virgin olive oil and herbs.  Start-to-finish this took about 15 minutes or less to prep.   Oh…and only one pan to clean up!  That’s a big plus, too.

I just love sausage!   Finding these chicken sausage products from al fresco  made me very happy!  They make them in a few varieties; and  in links as well as patties.  I like to keep a package in the freezer.  Click the link above and check out the nutrition facts…you’ll be happily surprised, i think!   You can slice up the raw sausage links…(divide each link into fourths.)  I remove the meat from the casings and just dollop it around the pan in smallish little ‘meatballs.’  You choose!

This is a really easy dish to make!  Make sure to cut everything about the same size and don’t crowd the pan.    I served this alongside some steamed fresh green beans.  Enjoy!

Rustic Chicken Sausage, Potatoes, and Veggies

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ingredients:

16 ounce package fresh (raw) Italian chicken sausage
1# baby potatoes, scrubbed and halved
1 large Vidalia onion, cut into half moons
10-12 ounces Baby Bella mushrooms, cleaned and halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon EACH  sea salt, freshly ground pepper

directions:

  • preheat oven to 375
  • line large baking sheet with parchment paper (optional)
  • place cut-up veggies in a large bowl with the olive oil and s&p
  • stir together to thoroughly coat the veggies
  • pour out onto the lined baking sheet
  • scatter the sausage pieces evenly around the pan
  • bake for 35-40 minutes ’til potatoes just begin to brown a bit
  • season to taste (if necessary) with s&p

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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Tex-Mex Shrimp, Tomatoes and Olives

May 5, 2015 by

Tenga un feliz Cinco de Mayo!  (Have a happy 5th of May!)  From what I have read the citizens of Mexico do not really celebrate Cinco de Mayo like we here in the United States do!  (What is that all about?!?)  But nevertheless we do!  According to a number of <seemingly> reputable sources, there are more Mexican/Tex-Mexican restaurants here in the US than any other ethnic-style restaurants.
And we all have our favorites, right? Of course, tacos in all their many variations probably reign supreme. But guacamole, salsa & chips, burritos, _________ (fill in your fav!) are extremely popular also.  Do you and your loved ones plan to indulge in some Mex or Tex-Mex foods today?
Here is a dish that Robert and I enjoyed recently which would be perfect for lunch or supper!  I served it with homemade guacamole (easy-peasy!) along with this black bean salad.  This meal fit so well into our healthy but oh-so-yummy POV—lots of fresh veggies, healthy fats, and protein low in fat and calories. But, best of all, delicioso! ¡Buen provecho! (Enjoy!)

Tex-Mex Shrimp, Tomatoes, and Olives

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ingredients:

2 teaspoons olive oil
1 medium red onion, halved and sliced into thin half moons
1 jalapeño pepper, seeded and very thinly sliced, (optional)
2 tablespoons minced garlic
1 pound shrimp, peeled and cleaned
1 cup grape tomatoes, halved
1/2 (or more!) cup pitted green olives
1 lime, zested and juiced
lemon-pepper seasoning, to taste
1/2 avocado, cubed
1 lime, cut into 4 wedges (for garnish)

directions:

  • heat oil in a large saute pan over medium heat
  • add onion and jalapeños (if using), cook for 7-8 minutes ‘til just beginning to soften
  • lower heat and add garlic; cook, stirring constantly for 1 minute
  • stir in tomato halves, cover and cook for 3 to 4 minutes’ til tomatoes begin to soften
  • add olives, lime juice, and zest; cook for 5 minutes more to allow flavors to blend
  • season well with lemon-pepper seasoning (or simply salt & pepper)
  • garnish as desired

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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Seafood Soup

April 21, 2015 by

Many of you have gone on Spring Break or are anticipating taking a vacation this summer. It is a time to refresh spirit, soul, and body. Over the next couple of weeks, our faithful bloggers will be taking a ‘spring break’ from writing so that they can come back to us refreshed and freshly anointed.
However, Girlfriends’ Coffee Hour website won’t ‘go black’! We will be revisiting some of our favorite blogs and daily devotions which have blessed us in the past. We pray that each of you, our faithful friends and readers, will continue to start your day meditating on the devotionals and songblogs, and be encouraged and blessed.

Let’s give each of our bloggers a big round of applause,
a hug, and the rest they so deserve. God bless you, ladies!

I am sure you have heard me mention once or twice (or a dozen times!) how very much Robert loves his soup!  And homemade soup is often on our menu…summer, winter, spring or fall!  This is a great soup to prepare even when you don’t have some of your own wonderful stock on hand.  It is a really flavorful soup that doesn’t need to rely on homemade stock.

This soup also lends itself to substitutions.  Choose varieties of fish (maybe even some mussels or small clams!) that your family enjoys.  And the choices of vegetables can be switched up, too.  If I had had a head of cauliflower, it definitely would have joined the pot!  I did steam a couple of handfuls of fresh green beans that I found in the veggie drawer…they were a nice addition!  (I would love to hear what you decide to add to your rendition of this soup; please leave a message in the comments section, ok?)  Enjoy!

Mediterranean Fish Soup

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ingredients:
2 tablespoons olive oil
1 red onion, diced small
2 stalks celery, cut into narrow slices
5 or 6 medium-sized baby bella mushrooms, chopped medium
1 cup chopped leeks use ONLY white part (approx. 2 leeks)
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or additional stock)
1 (28 ounce) can chunky crushed tomatoes
1 quart good chicken (or vegetable) stock
1/2 small butternut squash, peeled and chopped into 1/2″ chunks
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon sea salt
few grinds of freshly ground pepper (or lemon pepper!)
1 (6 ounce) salmon fillet (no skin), cut into bite-sized chunks
1 (4 ounce) tilapia fillet (or another mild-tasting white fish), cut into bite-sized chunks
6 ounces raw medium-sized shrimp, peeled and cleaned
½ lemon

directions:

  • in a large stockpot, heat olive oil over medium-high heat
  • add onions, mushrooms, celery, and leeks; saute for 7-8 minutes ‘til mushrooms just begin to brown
  • stir in the chopped garlic and stir constantly for 1 minute
  • add in the wine, stock, and tomatoes; bring to a boil. reduce heat, cover and simmer for 30 minutes
  • remove lid, add in the butternut and seasonings; stir well. simmer for additional 10 minutes
  • slide in the salmon and tilapia pieces; continue to simmer for 8-9 minutes.
    add in the shrimp and simmer for 5 more minutes
  • reduce heat to very low and carefully taste for additional seasoning; add if needed
  • serve with rice or small pasta  (a little squeeze of fresh lemon is perfect!)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Good-For-You Shamrock Shake

March 17, 2015 by

It is tradition to celebrate St. Paddy’s Day in our family…heritage and all, y’know!  (Your name can’t be coleen ann brigit mcelroy hayden…and not recognize your Irish background!)  So while we have a really nice gluten-free ‘almost’ rye bread, and some lovely oven-roasted cabbage steaks to serve with the corned beef and other veggies, this little healthy indulgence fits in perfectly, too!  We enjoyed it in the morning.

So, I have to admit to indulging <in the past!> in a Shamrock Shake or two 😉 from a certain fast food place…uh-huh…you know what i mean!  But that just does NOT fit into our healthier eating lifestyle now…by God’s grace!…and so I took a little peek ‘n see about the nutrition facts (from the manufacturer) for that minty shake of my past.  Can you say “Holy Saint Paddy!”  530 calories, 86 grams of carbs (of which 73 were sugar carbs, mostly corn syrup), and 15 grams of fat in a 16 ounce cup!   If you were here, I would share these healthy but-oh-so-yummy! green minty “shakes” with you!

I think you will find this version equally satisfying and delicious.  I would love to hear from you if you decide to try this recipe!  Enjoy!

Good-for-you Shamrock Shake

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ingredients:
1 scoop protein powder
2 cups almond milk (or sub some full-fat coconut milk)
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract (or 2 drops peppermint essential oil)
1 packet of stevia sweetener
1 cup greek yogurt (sweetened or unsweetened, your choice)
1 ripe avocado
2 handfuls of raw spinach
2 very ripe bananas, cut up and frozen
4 or 5 ice cubes

directions:

  • start off with the first six ingredients; blend for 10-15 seconds
  • pile in the balance of the ingredients and whirl away ‘til nicely blended!

This made more than enough for two big servings; the glasses pictured hold more than 14 ounces each.  You certainly can prepare this shake/smoothie in a standard blender, too. i would suggest doing it in two batches, however, using 1/2 of the ingredients at a time.

Also, check out this link…here are a few other options for making a healthier Shamrock Shake—one includes kale instead of spinach!— (note that some of these do include food coloring).

♥  ♥  ♥  ♥  ♥

may the road rise up to meet you.
may the wind be always at your back.
may the sun shine warm upon your face;
the rains fall soft upon your fields
and, until we meet again,
may God hold you in the palm of His hand.

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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