23 Nov Kale Banana Orange Smoothie, Roasted Vegetable Sandwich with Hummus, Chicken & Veggie Tacos

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Kale Banana Orange Smoothie

 

You’re going to see kale a lot on this blog!  It’s super healthy and, believe it or not, it is one of the few vegetables I can put in my smoothies without tasting it.  I know dark, leafy, greens have a bad reputation for tasting too healthy, but seriously…..give kale a try in your smoothies.  I never taste it!  The orange juice in this Kale Banana & Orange Smoothie will also help mellow out the kale if you are sensitive to its taste.  This is a very delicious smoothie, I pinky swear!

Roasted Veggie Sandwich with Hummus

 

If you want a loved one to start eating more vegetables…….roast them.  Don’t sautè them, don’t boil them, please don’t microwave them!  Roast them.  The veggies go in the oven normal….and come out caramelized, sometimes sticky from the natural sugars that have formed a delicious brown crust on the outside, salty, sweet, tender.  Need I say more?!  You barely have to season vegetables when you’re going to roast them.  I promise, something magical happens in that oven.  All ovens must come equipped with secret magical “Oven Fairies” because I swear everything tastes better when it’s roasted!

Roasted Vegetable Sandwich with Hummus

 

This is also true when it comes to my Roasted Vegetable Sandwich with Hummus.  I use eggplant and zucchini in this recipe, so I don’t roast them too long, otherwise they will get a little too soft, but they are delicious nonetheless!  My husband devoured the sandwich in this picture!  You know when you’re spouse is bugging you to finish photographing your recipe because he wants to eat the rest of the sandwiches……that you’ve done good.  🙂

Chicken and Vegetable Tacos

 

TACOS!  You can never go wrong with tacos.  I literally have never met anyone on the face of the earth who doesn’t like tacos.  Seriously, please comment if you don’t like tacos.  I would like to meet you.  Maybe set up some type of intervention with your family members because you clearly have a problem.

 I kid, I kid!

But one negative thing I can say about tacos is that they never have enough vegetables. Lettuce…. and ummmm…..lettuce…..and ummmm……yup, that’s about it.  Please don’t say Salsa! That does not count as a vegetable!  Anyways, I figured why not throw some zucchini in there. Nothing too drastic, we’re taking baby steps here.  Zucchini have a very neutral flavor and they soak up herbs and spices very well.  Juicy chicken, crisp zucchini, cumin, coriander, garlic, onion….yea, you know what…I’ll just go ahead and give you the recipe.  I won’t make you wait any longer.

Chicken and Vegetable Tacos

 


 

WATCH THIS COOKING VIDEO TO SEE EXACTLY HOW TO MAKE THESE RECIPES!!


 


Kale Banana Orange Smoothie
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1 - 2
Ingredients
  • 1 cup kale
  • 3 bananas
  • 2 cups orange juice
  • 1 cup water
Instructions
  1. Blend all of the ingredients together until smooth. Add water to adjust sweetness and consistency, if desired.

Roasted Vegetable Sandwich with Hummus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch
Serves: 2 - 3
Ingredients
  • 1 small eggplant, sliced
  • 1 red bell pepper, sliced into circles
  • 1 zucchini, sliced
  • 2 tablespoons olive oil, plus more if needed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • salt and pepper to taste
  • 1 loaf ciabatta or french bread (or any bread you like), sliced
  • 1 cup hummus, any brand or flavor
  • 1 tomato, sliced
  • a few romaine lettuce leaves
Instructions
  1. Place the sliced eggplant, red bell pepper, and zucchini in a bowl with olive oil, garlic powder, onion powder, salt, and pepper. If the vegetables seem dry then add a little more oil. Spread the vegetables out on a baking sheet and bake at 400 F for 20 minutes.
  2. To assemble, spread some hummus on your bread slices and top with your desired amount of lettuce, tomatoes, and roasted vegetables. Enjoy.

Chicken & Veggie Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 2 - 3
Ingredients
  • 1 tablespoon olive oil
  • 2 chicken thighs, or breasts, diced
  • 2 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground coriander
  • salt and pepper to taste
  • 1 tablespoon worcestershire sauce
  • 1 onion, diced
  • 1 zucchini, diced
  • 2 flour tortillas
  • 1 cup pico de gallo or salsa
  • 1 – 2 cups romaine lettuce, chopped
Instructions
  1. Place a pan on medium heat. Add the oil, chicken, cumin, oregano, paprika, garlic powder, onion powder, coriander, salt, and pepper and cook for 5 minutes, until the chicken is almost cooked through.
  2. Add the worcestershire sauce, onion, and zucchini. Cook for another 5 minutes, or until the chicken is fully cooked and the zucchi is cooked but still a little crisp.
  3. To Serve, place some of the chicken and vegetables on your tortilla. Add your desired amount of pico de gallo/salsa, and lettuce. Enjoy.
  4. SUGGESTED SIDE: Plain or Yellow Rice

 

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