Tag Archives: kale

Green Monster Smoothie (Vegan)


After sharing my favorite cookies with you last weekend (and hearing rave reviews from those that tried them), I have a solution to balance out all that chocolate and peanut butter: Vegan Detox Green Monster Smoothies! They are loaded with all kinds of healthy stuff, including vegetables!! I made a couple batches this weekend to test out on friends to make sure I wasn’t crazy. Everyone thought they were awesome. Here’s what goes in them:

Green Monster Smoothie

How healthy does that look?? But, you can’t even taste the vegetables and would have no idea that there is spinach and kale in there. First mix together the kale, spinach, frozen bananas and your choice of milk. I used unsweetened coconut milk, but you could also use soy or almond to keep it a vegan smoothie.

Green Monster SmoothieThen, blend in the strawberries, cucumber, a few ice cubes, and your detox smoothie is ready!

Green Monster Smoothie

I plan to have this for breakfast all week!

Vegan Detox Green Monster Smoothie

Source: Ambitious Kitchen

This recipe is enough for 1-2 servings.


  • 3/4 cup frozen strawberries.
  • 1/2 cup cucumber, peeled and sliced
  • 1 large frozen banana, broken into pieces
  • 1 1/2 cup coconut or almond milk (you could sub 1/2 cup for orange juice for a slight citrus flavor)
  • Large handful of spinach
  • 1 1/2 cups kale, loosely packed, stems removed (you can also just use more spinach)


Add the almond milk to a high-power blender and toss the banana pieces and kale in. Blend on high. Add the strawberries and cucumber. Blend again until smooth. Add in more almond milk, some orange juice, and/or ice for desired consistency.

Does anyone else avoid using their blender because they don’t want to clean it? That’s how I felt until Jimmy shared this great tip with me! Now, I don’t think twice about it….First, rinse the blender out with water, then add some more warm water with soap, but it back on the mixing stand and blend for a few seconds to get it all soaped up. Just one more rinse and it’s as clean as new!

How to clean a blender

Quinoa Salad with Mango and Chicken


Are you looking for a healthy meal to recover from a weekend of over-indulgence?? That is exactly what I was looking for and this salad does just the trick. (I will share my weekend indulgence recipe soon, because it was AMAZING.) But first, this salad is perfect for making on a Sunday and having ready for dinner during the week. I had been looking for a recipe to try to learn to like kale, since it seems to be the “super-food” that cures everything these days. This salad is the perfect segway dish, with every bite, I cannot believe how delicious and refreshing it is! I really like buying the kale at Trader Joe’s in a bag that comes with it already chopped up:

Quinoa Salad with Mango and Chicken

My friend Denise taught me a great trick: Massage the kale in your hands, just give it a few squeezes like a stress ball, to reduce the toughness.

Quinoa Salad with Mango and Chicken

The first time I made this salad, I used mango. This time, the mangos weren’t ripe, so I tried it with nectarines, which was equally great. I would definitely use them again.

Quinoa Salad with Mango and Chicken

Adapted from Kate at ThreeApplesADay
¾ cup quinoa

1 cup chicken or vegetable broth

½ cup water

4 chicken breasts
(grilled or pre-cooked, sliced or cubed)
1 mango
(or nectarine/another fruit you like)
1 red bell pepper

¼ cup chopped green onion

2-3 handfuls kale leaves, chopped

¼ – ½ cup cilantro, to taste, chopped

¼ – ½ cup mint, to taste, chopped
(I left this out because I don’t like mint)
3 T lemon juice

Lemon zest

3 T olive oil

1 ½ T red wine vinegar

Salt and pepper to taste

1. Fill a saucepan with water and chicken or vegetable broth and quinoa. Bring to a boil and then reduce heat to medium low. Simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and cool in refrigerator (best to make ahead of time if possible, so it’s chilled when ready to eat).

2. Dice mango and red bell pepper. Massage and chop kale, and chop scallions, cilantro, and mint.

3. Whisk together lemon juice, lemon zest, olive oil, red wine vinegar, salt, and pepper.

4. Toss the quinoa with the dressing, add all of the other diced/chopped ingredients, and  top with chicken.

5. Garnish with cilantro, mint, and lemon zest and season with salt and pepper.