Morning 'green machine'....rev it up let's go

 

This smoothie provides the fats. proteins, and vitamins needed to help me get through my morning, I'm still full it now 12:45 I drank it this morning at 9ish. In this smoothie I used:

1 avocado seed removed ***I used a small one the smallest one in the bunch

1/2 cup of Dole chunky pineapple ***no juice

1 apple ***I had a small Fugi apple that helped with the sweetness but, since the shake is green a Granny apple is good

1/2 cup of baby spinach

1 scoop of vanilla whey protein

1/2 cup of almond milk

 

Put in all in a blender

 

 

Blend and ENJOY!!! 

Strawberry coconut milk smoothie

I'm trying to stick with the Paleo lifestyle and finding out the coconut milk its not just for curry. Since I'm preparing this smoothie for one I used:

3/4 cup coconut milk
1 cup frozen strawberries
3/4 of a medium frozen banana
1 scoop vanilla whey protein powder
1 TBSP flax seed
vanilla extract to taste
**use water to thin out if needed

Blend and ENJOY!!!

Chicken tamale pie

 

1/2 cup cornmeal

1  14 3/4-oz can cream-style corn ***( I didn't have cream corn so I used 1 vacuum canned corn combined it with a can of cream of chicken added enough water to create a consistency of creamed corn+ 1 TBSP of sugar and microwaved it...close enough) 

3 cups of shredded rotisserie chicken ***(left over from the enchiladas)

2  7-oz cans Herdez salsa Verde *or 16oz jar mild green salsa

1/3 cup Lindsay chopped olives

1 tomato thinly sliced

1/3 cup crumbled Queso Fresco

1/2 TBSP garlic power 

4 leaves of Basil sliced thin

to garnish snipped cilantro, green onions sliced diagonally 

 

                         PUTTING IT ALL TOGETHER

1)Preheat oven to 400F

2) In a medium to large saucepan add 1 1/4 cup of water this will be used for the cornmeal, set aside

3) In a 1 1/2 or 2 quart size dish ( I used my favorite pie dish), combine the chicken, salsa, basil, garlic, and olives. then level it down in the pan set aside



 

 

4) Now this step requires a lot of stirring. Bring to a boil the 1 1/4 cups of water then gradually whisk in the cornmeal reduce heat and continue to whisk away to avoid lumps and clumps for 3 minutes, then stir in cream corn return this mixture to a boil then reduce to medium low and stir frequently for 10 minutes.

 

5) Spoon the corn mixture over the chicken mixture, top with thinly sliced tomatoes. Bake uncovered for 25 - 30 minutes or the pie is heated. 

 

6) Garnish with cheese, cilantro and green onions...ENJOY!!! 

Fruit & nut bowl

The Sweet, the Sour, & the Spicey

Morning fruit bowl of strawberries, kiwi, raspberries,  blueberries,  black berries,  and mandarins served with spicey chilli pistachios...ENJOY!!!

Greek yogurt sunflower seeds & honey drizzle

I love Oikos greek plain yogurt, the 1/2 cup helps me feel full and the honey drizzle satisfy the sweet crave while the seeds helps me with the crunchy salt crave.

Chicken enchiladas suizas

***This recipe serves 4
2TBSP EVOO

1 large white onion chopped

1 lb. tomatillos approx. 14 remove husk rinse cut into 1/2" pcs

1 poblano pepper seeded cut into 1/4" pcs

4cloves garlic finely chopped

1/2 ea. Kosher salt & pepper

2 cups fresh cilantro

2 cups low-fat sour cream ( I used regular sour cream)

3 cups shredded rotisserie chicken

1 cup frozen corn thawed ( I used the vacuumed packed canned)

4 oz. Monterey Jack cheese coarsely grated approx. 1 cup (I used the Monterey jack and cheddar cheese blend)

8 yellow corn tortillas

fresh tomato salsa for serving

 1) Heat oven to 425F. Heat the EVOO in a large skillet over medium heat. Add the onions and cook, covered, stirring occasionally for 4 minutes. Add the tomatillos, poblano, garlic, and 1/2 tsp. of Kosher salt and pepper, stirring occasionally until veggie mixture is tender 8-10 minutes.

2) Transfer the cooked veggie mixture to a food processor, add cilantro and pulse until roughly chopped. Add the sour cream and puree until smooth. ***I have a small food processor so I had to divide the mixture and do the step twice. Spread 1 1/4 cups of the sauce on the bottom of a 9x13 baking dish. Transfer the remaining sauce to a medium bowl.

3) In a large bowl, combine the chicken and 3/4 cup sauce, add the corn and 3/4 cup cheese and mix to combine. ***I USED A 8x8 GLASS BAKING DISH

 

4) Wrap the tortilla in a doubled layered of damped paper towels and microwave on high until soft about 1 minute. Working with one tortilla at a time, dip in the remaining sauce, shake off excess sauce. Place on a working plate or cutting board, top with 1/2 cup of the filling, roll up, and place with seam-side down in the baking dish. repeat with the rest of the tortillas and filling. Spoon any remaining sauce on top, sprinkle remaining (plus more is desired) cheese over the enchiladas.   

5) Bake until cheese melt and brown 12-15 minutes. Serve with fresh salsa and a dollop sour cream.

 

I served this dish with blended watermelon water...yummo ENJOY!!!