Sunshine Smoothe

On occasion, I use a recipe for my daily green smoothies, but usually, it ends up being whatever fruit and greens I have, thrown into a blender.  Most of them USUALLY turn out alright, but some of them are definite "do-er again-ers!"  If my family really loves one of the smoothies I make, I write down the ingredients on a little sticky note and stick it to the inside of one of my kitchen cupboards so I can re-create it!

Sunshine Smoothie
Serves 4

3 c. water
a blender full of spinach, kale, or other greens of choice
3 oranges
half a fresh pineapple (a couple cups of frozen chunks would be fine, too)
1 banana
one slice lemon
1 c. ice

Pulse water and greens in a high powered blender, and then add remaining ingredients and blend until smooth.

Crunchy Coconut Toast

This toast made frequent appearances on our breakfast table when I was a kid.  The original topping was made by melting butter and stirring in loads of brown sugar and coconut.  This makeover version is just as tasty, but a bit healthier.  Your kids will go crazy over it!  What am I saying...YOU will go crazy over it!

Crunchy Coconut Toast

Ingredients:

1/4 cup melted coconut oil

1/4 cup real maple syrup

3/4-1 cup shredded unsweetened coconut

5-8 slices of whole grain bread

Directions:

Under a broiler, lightly toast bread slices.  Meanwhile, mix together coconut oil, maple syrup, and coconut.  Remove toast from oven, turn over, and spread mixture on the untoasted side of bread.  Return to oven and broil for a couple minutes or until lightly browned on top.

Chocolate Coconut Pecan Apples

Don't these easy peasy apples just look yummy?!  We love eating a big plate of these for breakfast along with a tasty green smoothie!
Chocolate Coconut Pecan Apples
Prep Time 10 min
Serves 6-8

Ingredients:
4 apples, cut into slices
almond or peanut butter (try to get a variety without any additional added oils or sugar)
1/4 c. chopped pecans
1/4 c. shredded unsweetened coconut
1 small square finely chopped dark chocolate

Directions:
Slice apples.  Spread nut butter on top, than sprinkle with pecans, coconut, and chocolate.

Ilene's Favorite: Coconut Lime Smoothie

We had a great time hosting some of Curtis' relatives a couple weeks ago as they visited Disneyland and various sites in the area.  One of his aunties was kind enough to share her favorite green smoothie recipe with me, and I have to say, it was DELICIOUS!  I liked it so much that I made it twice in one day!  Just a note, if you are missing any of the ingredients--the essential oils, for example--use what you have, or make substitutions, and generally, your smoothie will still turn out pretty well.

Coconut Lime Smoothie
Serves 2-3

2-3 c. Coconut water
1-2 c. ice (depending on how thick you prefer your smoothies)
spinach--fill your blender to the brim!
1 T. chia seeds
1 C. frozen or fresh pineapple
1 lime wedge (or lime essential oil)
1-2 drops citrus bliss essential oil (optional, but adds a really nice flavor!)

Blend your liquid, chia seeds, lime, and spinach in a high powered blender, then add remaining ingredients and blend until smooth.

An interesting note on chia seeds:  Back in the day, you were pretty cool if you had a "chia pet."  Remember those?  It consisted of a frame in the shape of a little critter that you would grow chia grass on, and have a fluffy, cute little critter sitting on your desk.  Fast forward a couple of decades, and now, chia seeds have gained a reputation as a "superfood."  I have been studying edible wild plants in my area of Southern California, and it appears that chia seeds grow out in the wild here!  Apparently, the Indians here used to use them, and it was said that one could go all day on one teaspoon of chia seeds!

In fact, if you are hungry and need something to tide you over until meal time, just put a teaspoon into a glass of water and drink it.  You will feel satiated within about ten minutes.

Onion Roasted Potatoes

These potatoes are so simple to make, and seasoned to perfection. They can be either eaten as a side dish with dinner or breakfast.

Onion Roasted Potatoes
Serves 4-6

Ingredients:

4-5 medium sized potatoes (red, russet, or yukon gold)

4 T olive oil, divided

1 recipe dry onion soup mix (see above)

Directions:

Heat oven to 400°.  Cube potatoes and place in a plastic ziplock-type bag.  Pour on 3 T olive oil and onion soup mix and shake until potatoes are coated.   Coat a cookie sheet with remaining oil and heat for 2 minutes in the hot oven.  This will prevent potatoes from sticking to the pan.  Put potatoes on cookie sheet, spread evenly, and bake until fork tender, about 20-25 minutes.

Balsamic Browned Butter Asparagus

Be forewarned--this asparagus is totally addicting!  Our entire family loves this recipe, and we usually have to double the batch so everyone can get their fill!

Balsamic Browned Butter Asparagus
Serves 3-4
Prep Time: 20 Minutes

Ingredients:

1lb. asparagus spears, bottom ends trimmed

Olive oil cooking spray

¼ t. real salt

1/8 t. fresh ground pepper

1 T. butter

1 T. tamari soy sauce

1 t. balsamic vinegar

Directions:

Preheat oven to 400° degrees.  Arrange asparagus on a baking sheet.  Coat the spears with olive oil cooking spray, then sprinkle with freshly ground salt and pepper.  Bake for 12 minutes.  Meanwhile, melt butter in a small frying pan over medium heat and cook about three minutes or until the butter is browned, stirring occasionally.  Add in 1/4 t. salt and 1/8 t. pepper. Remove butter from heat and stir in tamari and vinegar.  Drizzle over asparagus, tossing to coat.

Mounds Bars/Almond Joys

(May blessings be heaped upon your head, Ms. Katie at chocolatecoveredkatie.com, whose recipe I have here adapted!)

These healthy mounds/almond joy balls will blow you away!  My family adores them, and I usually end up tripling the batch, as they never seem to last long!  

Mounds Bars/Almond Joys

Makes 12-15 Chocolates
Prep Time: 25 Minutes plus chilling

Ingredients:

1 C. shredded unsweetened coconut (you can buy this at any health food store)

3 T. agave nectar or pure maple syrup

2 T. coconut oil

½ t. vanilla

1/8 t. salt

¼ c. dark chocolate (or other chocolate of choice)

¼ c. coconut oil

¼ cup almonds (for the Almond Joy option)—omit if you simply want Mounds balls

Directions:

Combine first five ingredients in a food processor.  (and the almonds, if you are making the Almond Joy version.) If you don’t have a food processor, you can simply pulse the coconut in a high powered blender.  Don’t make it quite into a powder, though—you still want a little texture!  Roll the dough into small, truffle sized balls and freeze for about an hour (if you can keep from eating it all first!).  Meanwhile, melt your coconut oil and dark chocolate over low heat in a saucepan.  Pour into a small bowl or cup.  Once the coconut balls are very cold (or frozen), dip each ball in the melted chocolate/coconut oil mixture and then lay out on wax paper until the chocolate coating hardens.  This process will go more quickly if you put them in the fridge to harden.  Store in the fridge for up to a week. (If they last that long before being eaten, which is not likely!)