Another Smoothie recipe that I really like. It was soo good and really easy to make. I came up with this recipe by necessity. It was all I had in the house at the time and sometime simplicity is key. I used a lot of spinach in this recipe because 1-i love it so much and 2-its full of vitamins and nutrients. I hate the flavor of Kale. Its really strong and bland it overpowers everything in the smoothie. So I stay away from it or I use a protein powder mix that has kale in it. The great thing about my smoothie recipe is that its a blank canvas. It can be customized to your liking!

Ingredients:
2c Spinach
1c Vanilla Greek Oikos Yogurt or Plain Greek Yogurt
3 tbsps Honey or Agave Syrup
2c Frozen Peaches
1/2c Ice
1c Water

Directions:
Place all ingredients in your nutri-bullet (halfen the recipe so it will fit in the blender) or large blender. Blend until completely smooth. Serve Immediately.



*Substitutions*
Fruit: It can be substituted for any fruit you like. Add a banana to thicken and add a little sweetness.
Protein: You can add more with a good protein powder
Water: You can use almond milk, soy milk, cashew milk, any liquid you like!
Spinach: You can use Kale its a stronger green and it works just the same I just like the spinach better. Or you can use a green powder mix it has a combination of various greens that you can put in your smoothie!
Garden of Life Perfect Food RAW Organic Powder - Available at Amazon!

I got into smoothies through my mother.


I came up with this recipe out of necessity. It was leftover fruit in the fridge and I wanted a quick breakfast. So I made this this smoothie. And it was so good!!!! Check out the recipe:


Ingredients:
1/2 c JET Non-Fat Yogurt Smoothie Strawberry Banana

2 c Tropical Isle Hurricane Fruit Mix

1 Whole Banana

1 Whole Blood Orange, Segmented

1/2 of a Lemon, Segmented

1/2 c Ice

Add water


Directions

Add all the ingredients and blend in your favorite blender and blend until smooth. Serve immediately!


*Substitutions*

I came up with this recipe on the fly. I had made tuna casserole before and but I had canned soup then. This time I had to make everything from scratch. And it was so good even my mother ate it and she doesn't do mixed vegetables in anything! She loved this recipe of tuna casserole so I'm sharing it with you guys. This meal is perfect for weekdays when you want a meal for the kids. And its a easy way to incorporate vegetables without over cooking them!

Ingredients:

Filling
1 Bag of Frozen Mixed Vegetables
1/4 c Flour
Olive Oil
1 Bell Pepper, Chopped
1 Onion, Chopped
1 Garlic Clove, Minced
3 cups of Real Parmesan Cheese
4 to 5 cups of Milk
1 container of Pre-sliced mushrooms
3 Drops of Hot Sauce (Red Hot)
6 to 7 Cans of Tuna Fish
Salt and Pepper to taste

Topping
2 c Bread Crumbs (Seasoned/Not Seasoned Your Choice)
2 1/2 c Real Parmesan Cheese
1/2 Stick Real Unsalted, Room Temp or Melted

Directions

Pre-heat the oven to 375. On a cutting board chopped your veggies. Allow the mixed vegetables to thaw on the counter. Or if your using steamable veggies please steam them now then place them to side for later. Chop up the onions, bell pepper, and garlic. Chop them up pretty fine. Add some olive oil on a pan and cook all your veggies (bell pepper, onions, and mushrooms). Give them a second to cook about 10 minutes and then add your garlic. Cook for another 5 minutes then remove the cooked veggies from the pan and add them to a separate bowl.
Open all the cans of tuna and place them in a fine strainer over a bowl. To allow any and all excess water to drain from the fish.
In the same pan add some Olive oil enough to cover the bottom of the pan. Then add the flour, stir until all the flour has soaked up the oil. Add the milk and whisk. Whisk until the flour and olive oil have fully incorporated into milk. It should thicken into a thick bechamel sauce. The sauce doesn't need to be thick. So add some more milk until its a smooth pour able sauce. Similar to the consistency of pancake batter. Add your cheese to the mixture. Stir until the Parmesan cheese is fully melted.
Add the mixed veggies and the chopped cooked veggies (mushrooms, onions, bell peppers, and garlic). Stir and blend everything together. If the mixture is too thick and there is not enough sauce remaining in the filling add more milk (be careful slowly add the milk a little at the time), with more milk add a little more cheese to ensure the filling is thick enough and flavorful enough. Allow it to cook for a few minutes over very low heat. Add the seasoning of your choice. You can add parsley, basil, seasoned salt, etc. Whatever you like. Taste the mixture to ensure it has enough seasoning. Then add your drained fish to the filling and stir it up. Try hard to not break the fish too small. You don't want to loose the fish in the sauce.
In a buttered casserole dish pour in the filling. In a separate bowl mix together the softened butter, cheese and bread crumbs. Mix until it resembles a wet sandy texture. Sprinkle all over the tuna casserole filling and then bake in the oven 10 to 20 minutes. Remove and let it rest for a few minutes before serving. Its really good and filling. Serves at least 4 to 10 people.

Enjoy!



*Substitutions*

Fish - You can use chicken instead of fish. Works really well with chicken.
Bread Crumbs - You can use canned biscuits or pre-made pie crust instead.