Drink your greens!

Drinking your greens is an easy way to fit in some of those seven to eight daily servings of fruits and vegetables. I will admit that finding the perfect blend of fruits and veggies takes trial and error. Too much green and your bevvie takes on the taste of a freshly mown lawn! Adding fruit such as pineapple, berries, mangoes, tart apples, and citrus helps balance the flavor. Even herbs like mint and parsley add to the green without the grassiness.

My favorite greens drink of the moment is a dairy-free, blend of spinach, kale, mangoes, and green apple in a coconut water base, with or without ice. So refreshing, it's the perfect morning or post-lunch pick-me-up! 

More:

Dr. Oz's Green Drink This is the first greens smoothie I ever tried (sans orange). It's ingredient rich, but the combination of fruits and veg co-mingle to make a fresh and fortifying drink!

Green Ginger-Peach Smoothie I haven't tried this recipe yet, but tend not to add sweeteners to my smoothies. My suggestion is to make the smoothie without the honey, taste, then slowly add honey if you feel it needs it.

Blueberry Spinach Smoothie A greens drink that isn't green! A friend of mine uses berries to sneak greens into her son who doesn't care for veggies. This isn't her recipe (which is pretty much blueberries and spinach), but it sure sounds yum!

Greens drinks for grown ups Details Magazine featured restaurant/bars that make green bevvies with a kick.

What is your favorite green smoothie recipe?

Your body hears everything your mind says.

Laptop Ergonomics

Watch this fun animation on simple steps you can take to avoid back and neck pain when using a laptop.

Have a happy, safe, and healthy Independence Day.

Leftovers: Chicken tacos

The other night, I "roasted" chicken in the slow cooker for dinner (supper?). The next night, I shredded the leftover meat, tossed it with Trader Joe's Green Salsa, warmed a can of TJs black beans (BPA-free can!), and whipped up a side of hold-the-mayo slaw with red cabbage, carrots, and cilantro, and served it with all the fixings (grated cheese, plain yogurt, salsa). Such an easy, quick, and delicious meal. I took a photo of the slaw on the side, but I ate it on the taco. Yum!

Hold-the-mayo Slaw (serves 4)*

1/2 red cabbage, sliced thinly

2 small carrots, grated

Fresh cilantro, chopped

Extra virgin olive oil

Juice of one small lime

Splash of apple cider vinegar

Black pepper, to taste

Mix veggies and cilantro in a bowl. Add as much cilantro as you like (we love it around here, so I always add extra). Drizzle olive oil over mixture, add lime juice, vinegar, and freshly ground black pepper. Toss and serve. 

If you don't like cilantro, dill or other fresh herbs can be used in it's place. If you prefer a creamy slaw, add a couple of tablespoons of organic yogurt.

The salad can be made a day before and left to marinate in the fridge. I ate leftover slaw today with the "super cow" beef stew I set up this morning in the slow cooker to cook while we were off getting a Christmas tree. 

*Disclaimer: I don't measure when I cook, so everything is a guesstimate.