Green Smoothie

smoothie

Black-Eyed Pea Salad

Black-Eyed Pea Salad

Dressing

¼ cup Red Wine Vinegar

2 teaspoons Dijon Mustard

1 teaspoon dried Oregano

½ teaspoon Sea Salt

¼ teaspoon freshly ground Black Pepper

½ cup Extra Virgin Olive Oil

Place all ingredients except Olive Oil in a small bowl.  Whisk to blend and dissolve Sea Salt. While whisking constantly, slowly drizzle in Olive Oil until blended.  Set aside while preparing salad ingredients.

Salad

(2) 15 oz. cans Black-Eyed Peas, drained

1 medium Red Onion, diced (about 1 cup)

2 stalks Celery, Finely diced

½ medium Green Bell Pepper, finely diced

1 clove of garlic, minced

1 pint of Cherry or Grape Tomatoes split in half lengthwise

2 tablespoons minced fresh basil

Combine all ingredients in a 3-quart bowl.  Stir to mix well.  Pour dressing over salad and toss to thoroughly combine and coat the salad.  Refrigerate several hours or overnight.


 

Monster Smoothie

 

(5 1-cup servings)

 Ingredients:

1 pear (cored)

1 orange (peeled)

1 frozen banana

1 cup green seedless grapes

1-2 kale leaves (stem removed)

1 cup non-dairy milk (soy, almond, etc.)

ice (optional)

 

Mix above ingredients in blender until blended.

 

Beet and Kale Chocolate Cupcakes

Credit:  The Realist Nutrition

“A cupcake filled with vegetables without the taste is a dream come true.”

Ingredients:

  • 2 medium beets, greens and stems removed
  • 1/4 cup water
  • 1 cup cooked kale
  • 3/4 cup unsweetened applesauce
  • About 1 cup brown sugar
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1 1/2 cups skim milk
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Dash of salt
  • Your choice of frosting (I used vanilla buttercream)
  • Chocolate shavings

Directions:

  1. Preheat oven to 375 degrees F. Place beets in a baking dish and roast for an hour, or until  you can pierce with a knife of fork. Reduce heat in oven to 350. Line a muffin tin with liners or grease with nonstick cooking spray.
  2. Once beets have slightly cooled, peel the skins off. Cut into chunks and place in a blender or food processor. Add water and kale and blend until fully pureed. Set aside.
  3. In a large mixing bowl, beat the applesauce, sugar and honey together until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.
  4. In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
  5. Fill the muffin cavities about 2/3 – 3/4 the way full with batter. Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.

Nutritional information per cupcake (with 3 tablespoons buttercream frosting):

Calories: 191
Fat: 1.7 grams
Carbohydrates: 38 grams
Fiber: 2.4 grams
Protein: 4 grams
Weight Watchers Points: 5

Non-Dairy Ranch Dressing

Non-Dairy Ranch Dressing

1 cup Vegenaise
1 tsp. garlic powder
1 Tbsp. minced onion
2 tsp. lemon juice
1/2 tsp. sea salt

1 Tbsp. distilled water

Mix all above ingredients well.

Note: Omit the water if you prefer to use this as a vegetable dip for baby carrots, broccoli florets, cauliflower, sliced squash, sliced cucumbers, celery sticks, etc.

Apricot Fruit Pop’ems

Apricot Fruit Pop’ems

2 cups dried apricots
1 cup pecans
1 Tbsp. orange juice

1. Dump all all the above ingredients into a food processor and pulse for 30 seconds.
2. Roll into small balls about the size of a quarter
3. Refrigerate in tight container

Notes: These are great to put in baggies and take as a quick pick-me-up snack.