Tag Archives: Spinach

Thanksgiving Left-Overs the Veggie Part

Cross section of celery stalk, showing vascula...

Cross section of celery stalk, showing vascular bundles, which include both phloem and xylem. (Photo credit: Wikipedia)


Don’t forget to juice or blend yourself a healthy drink with any left-over veggies, fruits or herbs. Fresh produce is not a favorite for turkey day but they are the most important choice during every meal. Vegetables and fruit lose their flavor and important, unique anti-oxidants in 2-5 days if left to wither in the bottom bins (with the exception of apples which can do well for months in the fridge).

We are starting black Friday with a beet-blueberry-celery-spinach-dandelion green-apple smoothie…..maybe a banana or two as well. Your curiously cute  children will not turn down these delicious cool drinks especially if you add a little juice and/or a fancy curly straw served in a bright colored cup! Start your holidays off right with a nutritious adventure with your blender or juicer and those left-over goodies.  You will be ripe and ready to tackle all the seasons chaos ahead!

If your blender can crush ice it can also crush nuts so experiment if you want a creamier, heartier version. Cashews, pine nuts, and walnuts are excellent additions to a healthy breakfast or lunch smoothie in addition to strawberries, cranberries  and ripe bananas. Absolutely delicious and super filling!




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The madness of being a  single mother, and acting as father, the teacher, the library, the cleaner, the laundry mat, the nurse, the electrician, the jungle gym, the plumber, the car mechanic and the maintenance man, I’ve managed to fit in my daily exotic recipes using my beloved blender. I was determined to get my holiday allowance of cranberries in regardless of working through the holidays just past. I love berries, but only when they are fresh or in a super potent vitamin formula.  I turned to my strong glass powered blender and threw in one fresh cranberry after another until it was just tart enough to tolerate yet still be banana-ice-creamy with bits of red speckles for color and some contrasting green flecks for the holiday post Christmas spirit!

Banana Guava Cranberry Spinach Smoothies Yum!

Handful of cranberries (rinse first and freeze the rest)

1/2 pack of Goya frozen guava pulp (about 1 cup)

Handful of spinach the more the merrier

1-2 Bananas (I use perfectly sweetened & ripened frozen bananas)

Water, soymilk, OR juice



with a cute curly straw preferably

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Anti-Picky Toddler Soup

I devised this recipe after discovering my toddler loved some simple broth soups. I expanded on a few of my favorite cream soups and experimented with many different vegetables to see how “green” I could make her soups without her noticing a major taste difference.  This will make enough for 4 people or 2 dinners and 2 lunches!


Anti-Picky Soup for Toddlers


1 large potato, chopped and steamed

Small Vidalia onion chopped and sautéed

3-5 cloves of garlic, diced and sautéed

Spinach, handful of fresh or ½ package of frozen

1 zucchini, sliced

½-1 whole carrot, grated

½-1 small yellow squash

1 small rutabaga, sliced and lightly steamed or sautéed

1 cup Milk, soymilk or coconut milk

¼-1/2 cup half and half or heavy cream

Salt & pepper to taste

Herbs (optional) pinch of marjoram, basil and/or tumeric

Optional Ingredients include ½ butternut squash cooked, small sweet potato lightly steamed, small bouquet of broccoli lightly steamed, peas, green beans. It really depends on what you know your child while actively refuse or possibly ingest in soup form once blended. My daughter will not eat sweet potatoes, or white potatoes in any form so I use this as a base with the zucchini and she has no idea she ate it!

Now the easy part….

Preparation: Once you’ve chopped, steamed, or sautéed any of the above ingredients all you have to do is throw it all in a blender, add the salt and pepper and puree till smooth. I love thick, creamy soups that are hearty. If you opt for heavy cream this soup will fill you up, but if milk allergies are a problem you can substitute alternative milk or use silken tofu. I’ve done both depending on what I have on hand.  


I NEVER fully cook the vegetables, if I run out of time the carrots, zucchinis, yellow squash gets thrown in the blender RAW with milk, and cooked potato and I’m done after spices!  

I am big into saving nutrients especially for my child so the less cooking the better. If the vegetables seem slightly crunchy after blending, put into metal pot and simmer for an additional 20min. Here you can get creative with your spice cabinet or add some cheeses, again it’s all what you believe your child may like best.

The color is normally, a nice creamy white, with specks of fresh green and yellow goodness. I love the soup and luckily my daughter gobbles it up with a side of bread and butter.

Let me know if you try this and if your kid liked it too! Happy Cooking!


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