So last week, I had my blender cup washed after making a smoothie. The Wee One and the Imaginative One put away the dishes after the dishwasher was finished. Somehow my blades got put into silverware/ utensil drawer (double drawer) and the band that held the blade was missing. I had been craving a smoothie but couldn’t make one because of the missing piece. 😦
Today the Wee One found the piece in our cereal/ plastic ware cabinet so I decided to make the smoothie I had been craving. I had bought some fresh cranberries today so I decided to put them in the smoothie. Yum!!! Since I didn’t put any sugar in the smoothie, it turned out tart but that’s okay with me. If you make this, you may want to put some type of sweetener in it if you don’t like tart flavors.
This smoothie is called tastes of Thanksgiving green smoothie because I love eating cranberry sauce on Thanksgiving and the flavors of this smoothie remind me of cranberry sauce.
Tastes of Thanksgiving Green Smoothie
Stars of the recipe:
- 1/4 c. fresh cranberries, washed
- 1/4 c. frozen strawberries
- 2 c. greens (I used power greens – kale, spinach, and Swiss chard.)
- 1/2 c. orange juice
- water if you need more liquids (add a little at a time)
- optional: 1 Tbsp. your favorite sweetener (more or less depending on your taste buds.)
- Add all the ingredients to your blender cup.
- Blend together on the smoothie setting until blended together.
- Pour into a cup.
I’ve seen this idea floating around but had never tried to it. I always have issues with figuring out what I want to eat for lunch. Even though I love salads, my salads for lunch are often lacking. So this week I decided to try this.
In a quart size Mason jar, I put dressing, shredded carrots, broccoli slaw, celery, bell peppers, tomatoes, raisin, dried cranberry, almond pieces, kale, spinach, and Swiss chard. As I get ready for school, I also pack some bacon bits and Feta cheese to top the salad. This past weekend, I got myself a plate to stay in my room so when I dump the salad onto the plate, the dressing distributes over the salad.
I made them last Saturday and ate the last one yesterday. A few pieces were thrown away but the majority was still yummy!
Stars of the recipe:
- Quart sized Mason jar
- Your favorite dressing (2-3 Tbsp.)
- Harder skin veggies (celery, carrots, etc. . .) – cut into bite sized pieces
- Softer skin veggies (tomatoes, bell peppers, etc. . .) – cut into bite sized pieces
- Favorite nuts and/or dried fruit like cranberries or raisins
- Lettuce or greens
- Put the dressing in the Mason jar.
- Next you place the harder skinned veggies. (These can stand being next to the dressing for an extended amount of time.)
- Place the softer skinned veggies next.
- Then you would put the nuts and/or dried fruit.
- Finally pack in the greens/lettuce making sure it’s packed to the top.
- Screw in the lid tightly.
- Place in the fridge making sure not to tilt the jar.
- When it’s time to eat, dump the salad on a dinner sized plate.
- Place any other toppings on top.