Energy Boosting Green Smoothie



If you’re anything like me, getting out of bed in the morning is no easy task. While I normally depend upon coffee to wake me up, this energy boosting smoothie is a great way to start the day on a healthy note. My recipe yields about two smoothies but you can refrigerate the extra green goodness in a jar or other airtight container for up to three days! The chia seeds are packed with fiber and the turmeric is great for getting rid of all those nasty toxins in the body. I also like to add spirulina, which is an algae rich in protein and amino acids, among many many other things (it’s crazy good for you!) If you’re not familiar with spirulina, you can read about the health benefits here. It is found at most health food stores though I will warn you that spirulina smells utterly terrible (think fish food). But the flavors in this smoothie will totally mask the yucky algae smell, I promise you. This smoothie is also a great pre-yoga/workout drink!

Dietary Info: Dairy-Free, Gluten-Free
Yields: 2 smoothies
Time: 5-10 minutes

•3 cups of spinach
• 2 cups of coconut water (or just water if coco isn’t your thing)
•3/4 cup ice
•1 banana, chopped
•1 apple, chopped
•1 inch piece of ginger, chopped
•1 tablespoon chia seeds
•1/2 teaspoon turmeric
•1/2 teaspoon spirulina

Throw spinach and coconut water into blender, processing until spinach has been completely blended. Then add fruit, turmeric, spirulina and ice and process until everything is blended. Probably about 30 seconds to 1 minute. Lastly, add the chia seeds and give your smoothie a quick pulse or two. Enjoy!


Stove-Top Mediterranean Frittata



Dietary Info: Gluten-Free

Serves: 4

Time: 20 minutes

  • 6 eggs
  • 1/8 cup milk
  • 1 cup chopped spinach
  • 1 tomato, seeded and diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup feta cheese
  • 1/4 cup goat cheese
  • 1 tablespoon fresh dill
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

    1. In a small mixing bowl, whisk together eggs, milk, dill, salt, pepper and cheeses. Set aside.

    2. Heat oil on medium heat in a small(ish) skillet. Add onions and cook for two minutes, then add garlic. Cook for two minutes then add spinach, stirring frequently. Cook for three minutes then pour in egg mixture. Once egg mixture has been added, do not stir.

    3. Using a rubber spatula, lift the edges of the mixture toward the center of the pan, allowing the liquid egg to flow underneath. Continue to do this until there is no liquid left, shifting the pan as you lift up the edges.

    4. Cover and cook on low heat for 8-10 minutes. Remove from heat and allow to cool for 2-3 minutes. Divide into four separate slices and serve. Enjoy!