basil feta stuffed peppers with garlic tahini sauce

i am pretty proud of this recipe because instead of modifying this recipe, i created it from scratch. in the past, i have made stuffed peppers with a Mexican flair to it, because what goes better with peppers (and life) than Mexican food?

this recipe was inspired by my financial stress (remember this?) and forcing myself to put something together on what was in our kitchen versus finding a recipe and heading to the grocery store to put it together. thanks to Sam's Club, we had few ingredients, but in bulk....

basil feta stuffed peppers with garlic lemon tahini sauce:.

>> 4 peppers
>> 1 cup of quinoa (red or white), cooked
>> 1/2 cup mushrooms
>> 1/2 cup broccoli
>> 3 tomatoes (i used Roma, but obviously any kind would work), diced
>> 1 lb of ground beef
>> 1 cup feta cheese
>> basil (i used dried, but would prefer fresh)
>> 2 cloves of garlic, minced
>> salt and pepper
>> coconut oil (or olive oil)

preheat oven to 300. in a large pan, heat coconut oil and garlic. once the coconut oil is melted, sauté mushrooms, broccoli and tomatoes. in a separate pan, brown the ground beef. add the cooked quinoa and browned meat to the large pan of vegetables, remove from heat. stir until well mixed. add basil, salt and pepper (how much you prefer) and feta cheese. stir until well mixed. while everything is cooking, you will want to prepare the peppers - cut tops off (not too much, just enough to open it up) and 'gut' them. once the quinoa/meat mixture is cooked, stuff each pepper with the mixture and drizzle the top with olive oil to prevent the quinoa from drying out in the oven. place in a pan that allows the peppers to stand up (i used my infamous Pyrex cake pan). bake at 300 for about 30 minutes.

garlic lemon tahini sauce:.

>> 1 clove of garlic, minced
>> 2 tbsp lemon juice (1/2 lemon)
>> 1/3 cup tahini sauce
>> 1/3 cup water

mix well with a fork and put in the fridge to stiffen - should have a yogurt consistency. drizzle over the peppers once you pull them out of the oven. warning: you may want more than that, so you should probably keep extra on your plate.

                                     

this recipe made plenty - you could either use it to stuff 6+ peppers or save the leftovers for something else. i used the leftovers to mix in with spaghetti squash a few days later.

i promise the recipes that i post are easy - do not let the 'different' ingredients trick you!

give it a try and let me know what you you think!

always striving for more,
dee b.

picture perfect:.

how do you define the perfect picture? what you see on TV or in magazines? Facebook? Instagram?  in a world that is getting smaller and smaller thanks to technology and social media, its easy to lose perspective on what is in front of us. through social media, its easy for people to portray their life in a rose-colored lens making the rest of us feel like we should be keeping up - i know i am not the only one who struggles with this.

cleaning is often my time to decompress, to think and reflect. today, while i was cleaning, i reflected on the purpose behind all the things that i do. this week i stressed myself over money (like i frequently do). i had to get a new battery for my car which wasn't part of my 'planned' budget. this planned budget is extremely strict - i plan my budget about 5 paychecks ahead of time (yes, i do already have christmas spending marked in my datebook). i plan my budget with maybe $30 in my checkings to play with the day before payday. when this relatively inexpensive necessity came up, i was stressed, extremely annoyed and almost disappointed in myself when i had to move some money from my savings into my checkings to get me until friday (payday). drew, who is mr. finance (thank god!), often reminds me of the different, positive financial things that i have. that a savings is a safety net for emergencies, like a new car battery, and i am lucky to have one versus relying on a credit card for emergencies.

without divulging too much on my financial situation and frankly, boring you, i'll share a couple quotes with you that help me keep perspective.

if we all threw our problems in a pile and saw everyone else's, we'd grab ours back.

to walk in a place of contentment, there are 2 things you have to do:.
1. focus on the good aspects of what you already have
2. stop thinking about what you don't have

why do i care if my house is clean? why do i care if i get my butt out of bed for 6 am yoga? why do i care if i have a savings and that it grows each month? to be honest, i'm not sure. i know that i have big plans to travel, buy a house and have financial security for myself and family. i know that my health is important to me and working out keeps me sane. i know that i enjoy cooking and take pride in providing healthy, yet tasty meals for drew and i. i know that i am much more relaxed in a clean house. i also know that i add a lot of stress in my life trying to create the 'perfect picture'.

with this, i challenge you (and myself) - create your OWN perfect picture - don't let anyone or anything else, especially Facebook or Instagram, define it for you because in reality, you can't filter life.

always striving for more,
dee b.

.:sugar hangover:.

are you, like MANY other people, feeling hungover from too much candy and sugar? even though it is Friday, i am getting a sluggish feeling from A LOT of people.

well, here are a couple (pumpkin) recipes that will help you continue your fall celebration, but also recover from that wicked sugar crash (or help you fit back into your jeans sooner).

pumpkin protein shake:.

again, this is a recipe that i have seen everywhere - Pinterest (duh!), Chris Freytag, Heidi Powell, etc. i decided to mesh together a few recipes to create something that i would like best and to include ingredients that i had around the house, per usual.

>> 1/4 - 1/2 cup canned pumpkin
>> 1/2 cup plain Greek yogurt
>> 1/2 scoop Garden of Life Raw Vanilla Chai protein powder - this was a sample packet from Vitamin Shoppe, pretty good!
>> 1/2 scoop Garden of Life Raw Vanilla protein powder (the chai one scared me, so i played it safe)
>> 2 tbsp ground flaxseed
>> 1 tbsp maple syrup
>> 1/2 cup coconut milk
>> 1/2 cup oats
>> 3 ice cubes (i am not a big fan of putting too much ice in my smoothies because 1. i don't like being cold and 2. i would rather have room for more substantial ingredients....)

blend!

i am slightly disappointed that i forgot to add almond butter, but peanut or almond butter would work well with this recipe! also, you could obviously substitute your favorite protein powder in for the Garden of Life that i used. i should probably do a post on protein powders and what to look for, but i have 2 different types of protein powder - one for after workouts that really targets repairing and recovering muscle tissue and the Garden of Life that i use in my morning smoothies which is easier to digset. i intended to make this smoothie after yoga sculpt class on wednesday night, but i was in 'hangry' mode. i had also preorded Chipotle, so i couldn't stop myself from tearing into my burrito bowl to make a pumpkin smoothie. let's be serious, i am human.

play around with this recipe and see what you like - there are endless substitutions!

pumpkin granola:.

before i dive into this recipe, i would like to mention that this granola does not explicitly taste like pumpkin, it has pepitas in it, but you will not get a lot of pumpkin flavor (unless you want to)

>> 3 cups rolled oats
>> 1/2 cup pepitas (unhulled pumpkin seeds - ok, bascially pumpkin seeds without the white shell that you dig out of your pumpkins)
>> 1/2 cup slivered almonds
>> 1 cup flaked coconut (or 1/2 cup shredded)
>> 1/2 cup olive oil
>> 1/3 cup maple syrup (agave nectar or honey would work well too!)
>> 2 tsp vanilla extract
>> 1 tsp cinnamon
>> 1/2 tsp nutmeg
>> 1/2 tsp salt
>> 1/2 cup roasted and salted sunflower seeds
>> 1/4 cup pecan pieces
>> 1/4 cup ground flaxseed
>> a couple shakes of pumpkin spice (depending on how much 'pumpkin' you want to taste)

preheat oven to 300 degrees. in one bowl, mix together the dry ingredients: oats, pepitas, coconut, cinnamon, nutmeg, pumpkin spice, salt, ground flaxseed, sunflower seeds, pecan pieces. in another bowl, mix together the wet ingredients: olive oil, maple syrup and vanilla. add wet to dry and mix well - you want to make sure it is evenly coated. ideally, you will want to spread it out on a cookie sheet, but some people (me) ruined their cookie sheet in the grill (don't ask) and found that a cake pan will work well too! *be sure to spray the pan* (speaking of spray, i recently discovered the coconut oil spray at Trader Joe's, awesome!) bake at 300 for 45 minutes, stirring every 15 minutes to ensure it bakes evenly. since i used a Pyrex cake pan, i had to let mine cook longer - i think because it wasn't 'spread out' and needed more time to fully bake. let cool and store! i store mine in mason jars, i feel better when they are sealed nice and tight! plus, i just have a thing with mason jars.

i have tried MANY granola recipes and this is the first one i have found that actually made crispy granola, not soggy stuff that will mold in days. gross. i love mixing my granola in yogurt or eating plain by the spoonfuls.

i hope you enjoy these recipes and use them to help 'reset' over the weekend - speaking of resetting, don't forget to reset your clock this weekend, you do NOT want to be the dork who missed the extra hour of sleep!

always striving for more,
dee b.

recipe was modified from: http://www.thedailymuse.com/lifestyle/the-easiest-homemade-granola/ which was featured on http://greatist.com/health/best-healthy-pumpkin-recipes-102113.

.:the new Fall fad - spaghetti squash:.

am i the only one who feels like spaghetti squash is everywhere right now, especially Pinterest?

well, i have officially hopped on the spaghetti squash train! i have always loved squash, specifically acorn squash served with butter, brown sugar and 'mallows, but spaghetti squash has intimidated me (and i NEVER thought drew would eat it). until now.

as i learned last night (and have been seeing on Pinterest), spaghetti squash is extremely versatile - whether, you want a low-carb substitute for your favorite pasta dish, create a fall favorite stir-fry or indulge in a new dessert.

fun facts about spaghetti squash:.

>> low calorie: 42 calories per cup of cooked spaghetti sqaush (compare that to a heavy 221 calories per cup of cooked pasta)
>> low carb: 10 grams of carbs per cup vs. 42 grams of carbs in pasta
>> nutrient-dense: beta-carotene, fiber, vitamin C, K and B-6
>> high water content - read this as "i get full sooner and not just by eating fast'
>> naturally gluten free
for more information on the benefits of spaghetti squash, visit livestrong.com

believe it or not, but spaghetti squash is just as easy to make as pasta (and as cheap too!) - there is only one extra step. i watched a youtube video and Google'd several times how to cook a spaghetti squash, so let me paraphrase what i found....

oven:. you can bake your spaghetti squash until it is soft, but it can be more time consuming. cut your squash in half (lengthwise) and scoop out the seeds/pulp. place the cut side down in a casserole dish or cake pan - whatever is big enough to lay them down FLAT. fill the bottom of the pan with at least 1/2 inch of water and bake at 350 for 45-60 minutes. i'll be honest and say that i tried to do this, but i did not have a pan big enough to lay the halves flat and it did not work, so i resorted to the...

microwave:. again, cut the squash in half (lengthwise) and scoop out the seeds/pulp. in one half, fill the hollowed middle with 1/2 cup of water. place the other half on top - essentially putting the cut squash back together. place it in a dish that will support the squash while it turns in the microwave - i used a loaf pan. microwave at 5 minute increments until the outside is soft (use an oven mitt to test squish it). i had a large squash, but after having it in the oven for 30 mins, it still needed 10 minutes in the microwave to soften.

i used a 'spork'...i have no idea where it came from

shredding:. once your squash is soft and 'squishy'on the outside, pull out the stringy flesh with a fork - it will naturally come out like spaghetti (hence, SPAGHETTI squash). feel free to shred right down to the skin, it's all good!  since the squash is already cooked, you just need add it to your dish or top it off with sauce and you're done!

last night, i sauteed garlic, pine nuts, mushrooms, broccoli and tomatoes in coconut oil while the squash was cooking. i also browned lamb sausage with garlic and basil in a separate pan - mainly for drew because he can NOT have a meatless meal, but i also added it to mine, it had great flavor! once my squash was done cooking, i pulled it out with a fork and threw it in my big wok with the sauteed veggies. once mixed, i squeezed in 1 lemon, added a blob of butter and sprinkled in parmesan cheese to add more 'sauce'.

that's it - it was incredibly good (a new favorite), cheap and made 4 LARGE servings. to put it in context for you, we ate this after getting home from the gym (hangry mode) and we both have a tupperware FILLED for lunch.

i have another spaghetti squash sitting on my counter at home and while i LOVED this recipe, i am trying to decide something fun and different to do with it - maybe mac n' cheese? i plan to pick up a few more while they are in season!

please share any of your favorite spaghetti squash recipes - this rookie needs more ideas!

always striving for more,
dee b.

p.s. i apologize for not taking more pictures throughout the process - i was in a rush to eat, i was STARVING after the gym.

pumpkin goodness and goals:.

'tis the season, right?! for pumpkins, that is!  i am a big fan of pumpkin, but i can't go too overboard since drew doesn't help me eat ANYTHING pumpkin - it's just not his thing, yea, weirdo, i know! i have been anxiously waiting to have some free time to try these pumpkin muffins - my plans were pushed back even further when i realized the canned pumpkin in my cupboard was expired. i found this recipe thanks to Daily Garnish - a great blog that i found for recipes a couple years ago. most of the recipes posted on her blog are easy and all of them are healthy.

per usual, i adapted this recipe to better fit me (and my cupboard), but they turned out great and i am kicking myself for not making a double batch!

pumpkin pecan muffins:.

>> 1.5 cups of whole wheat flour (or flour of your choice)
>> 1 teaspoon baking soda
>> 1/2 teaspoon salt
>> 1 teaspoon ground cinnamon
>> 1/2 teaspoon ground ginger
>> 1/2 teaspoon ground nutmeg
>> 1/4 teaspoon allspice
>> 1/8 teaspoon ground cloves
>> 1/4 cup brown sugar
>> 2 whole eggs
>> 1 cup canned pumpkin (or however you get your pumpkin)
>> 1/2 cup maple syrup
>> 1/2 cup coconut oil, melted
>> 1 teaspoon vanilla
>> 1 cup chopped pecans (or walnuts)

preheat the oven to 350 degrees. start by mixing all of the dry ingredients from the flour to the sugar(do not add the chopped pecans, yet). in a separate bowl, combine the wet ingredients from eggs to the vanilla. be sure that you are ready to mix in the melted coconut oil as soon as you take it out of the microwave - it hardens pretty quick! add the wet ingredients to the dry ingredients and stir until well mixed (obvi). add the pecans or walnuts. plop the mixture into your favorite muffin pan (or in my case, the cheapest muffin pan in the world). be sure to spray or grease the pan to make your life easier. bake for around 25 minutes - this may vary depending on the size of your muffins and oven.

that's it! the original recipe calls for walnuts, but i prefer pecans (they were also 1/2 the price of walnuts at Trader Joe's). the original recipe also calls for crystallized ginger - maybe someone can enlighten me, but i CANNOT find crystallized ginger. i have looked at Target and Trader Joe's before i decided it wasn't necessary - i know not very diligent, but i am not a big fan of ginger anyway.

i am slightly bummed that i wasn't able to taste these when they were fresh out of the oven - forgive me, i was very full from an awesome dinner of grilled teryaki chicken and sauteed, garlic-infused asparagus and green beans which was followed up with leftover cheesecake from date night at the Cheesecake Factory (wow). i promise that i did try these before i decided to post about them JUST to make sure they were as good as they sound (you're welcome) and let me know tell you, they are pretty darn good! they are filling, but not heavy like regular muffins. i may have to make this into a loaf of bread next time....

i haven't done or set any goals lately because, well, i haven't just haven't felt compelled. with the transition of seasons, i am feeling a little more motivated!

1. take care of my body:. i am obviously passionate about wellness and taking care of my body, but i need to take extra special care. i have been having back issues off and on for the past 2 months
along with an insane case of plantar faciitis. i resorted to buying a PVC pipe to roll out my IT bands at home, along with constant hip flexor stretches and breaking up my plantar fascia. glamorous
and sexy, i know, but if it is going to keep me on my yoga mat and in the weight room on a regular basis than i will ask drew to rub my feet with a butter knife every night - he truly loves me! :)

also, about this time last year, i was recovering from either my 3rd bout of strep or the stomach flu - remember this post? drew has already fired up our economy size humidifier, but i still need to be REALLY conscious of getting enough sleep, eating right, drinking fluids, the works - here is hoping for a much healthier hibernation season!

2. get myself on new budget - drew is REALLY good at budgeting and moving money. i used to be when i was at my old job, but i have let that slip. we have a big trip to Playa del Carmen this winter
for my brother's destination wedding (SO exciting!). we have the flights taken care of, but we are staying at an (expensive) all-inclusive. also, drew and i are staying a couple extra nights to have a mini-vacation. that is a main reason for getting back on a budget, but there are many other reasons (like, i still have an insane amount of student loans). for instance, every pay day morning, i pay ALL of my bills that are due during that period, put some in my savings and most likely, treat myself to a bottle of wine or something special. on monday, 2 short days after pay day, i wonder where my paycheck went and instantly start planning how i am going to make it through the next 11 days on scraps - getting KINDA tired of it.  to help jump start this whole budgeting thing, i just bought "Pocket Your Dollars" on my iPad. seems counterproductive to BUY a book on budgeting, right? well, from now until October 27th, the e-book is on sale at Amazon for $3.49. $3.49!!! i couldn't resist - plus, the author is local, from Mpls, so even better! i will let you know how this goes.....

3.  i may just be adding this to the list so i can immediately cross it off. i have been wanting to clean out our front hallway which stored all of our camping stuff, our bikes and our accumulation of "Goodwill" things. my girlfriend from college comes over every Monday to watch Teen Mom - do not judge - we have done it since we met our freshman year of college and it makes us feel better about our lives. anyway, for about the past 3 weeks, i had to warn her before she came over 'still haven't gotten around to cleaning up our front hall, good luck climbing over everything on your way in - i suggest stretching before!". drew and i tagteamed the hallway this weekend - i did my part while he played FIFA and he continued while i went yoga - we are so good at compromising. all of our camping stuff is in storage and the Goodwill bags are in my trunk (i promise i drop them off......tomorrow). doesn't it feel so good to get rid of 'junk'?!?!

4. give my blog some love - i would like to figure out how to categorize my posts (mainly, my recipes), so they are easier to find (mainly, for myself). i also have been working with drew on another cool feature - i don't want to give too much away, but it will help you put your own workouts together! i have had several people ask me to put a workout plan together for them - i'll be honest, i have a hard time putting my own workout routine together, but i'll see what i can do! and, i truly love talking about fitness or nutrition so here i just another avenue for it....

ok, that is all for now - geez, i don't post for a month and suddenly i think you want to read 'all about me'?!

i guess i will get back to work and check my ego on the way.....

always striving for more,
dee b.

.:impermanence:.

im·per·ma·nence (ˌ)im-ˈpərm-nən(t)s, -ˈpər-mə-\

not lasting or durable; not permanent

impermanence is an undeniable and inescapable fact of human existence.

whether you are reading the Webster dictionary or reading up on buddhism (i would like to state that i am NOT buddhist), impermanence is the nature of life. nothing in this world is fixed or permanent. everything is subject to change and alteration. life is comparable to a river, a progressive movement, a successive series of different moments joining together to give the impression of one continuous flow.

some days i go to yoga for a workout, some days i go for perspective. last night, i walked into the studio looking for a good sweat after being out of town, but instead got the latter. during the 75 minutes of class, the instructor continued to refer to impermanence and finding comfort in it. reflecting on my drive home, i realized that impermanence can bring comfort in hard times and gratitude in happy times. currently, impermanence fits in every aspect of my life:. relationships, work, health, financial status, even where i currently live.

i find comfort in knowing that my financial status will hopefully improve as time goes on - my loans will get smaller, my income will get bigger - i will become more established. i find comfort in knowing that drew and i will eventually move into a bigger place, share less space with others and take 'the' next step, celebrating with others will turn into celebrating us.  i find comfort in knowing that long days of working 2 jobs will come to an end. i find comfort in knowing that while i cannot run, i have found new passions.

i find gratitude in knowing that i am more established now than i was last year. i find gratitude that i am able to manage my responsibilities. i find gratitude in the home where we currently live, what this space has meant to us and the help that we have received to make it ours. i find gratitude that we live close to (almost) everything we love. i find gratitude in drew's companionship, creating our own timelines, and following our own rules. i find gratitude that i have the opportunity to impact 3 little boys' lives so their parents can have a break. i find gratitude that i can move and control my own body.

i find gratitude that i will be able to look back 5, 10 years from now and know what i have at this moment is special, unique and essentially, carefree. where i am right now is exactly where i am meant to be.

find comfort in impermanence, find gratitude in impermanence because this moment, whether it is difficult or joyful, it will come to an end - either hang in there or cherish it.

always striving for more,
dee b.

.:green smoothies:.

green smoothies are becoming a 'health staple', something that you hear about more and more. it's a great way to sneak extra veggies, especially greens, into your diet and let's be honest, with the cold weather upon us, it is always difficult to incorporate greens when the warm, comfort, carb-loaded, holiday foods are calling out to you. also, green smoothies can be intimidating and deceiving! my girlfriend recently texted me to say that she got a blender and is excited to try out new smoothies. when i mentioned green smoothie recipes, her response was, 'ugh, i think i need to work my way up to that'. i get it. the green color isn't all that appetizing and the thought of drinking spinach or kale would probably make some people gag.

well, i drink several green smoothies a week and i promise i have never gagged, so let me give you a few pointers on exploring with green smoothies!

choose a green base:. if you are just starting out, spinach is great! the taste is easily hidden and it blends really smooth. thanks to the Farmer's Market, i have had heaps of kale around the house, so i mainly use kale which can have a bitter taste if you aren't used to kale. another simple option is romaine lettuce which has a lot of water content and also can be easily concealed.

add protein:. while greens are great, most of them lack protein. i  add greek yogurt (plain or vanilla to avoid sugar overload). i typically add protein powder for an extra boost - Garden of Life Raw Protein in Vanilla - because of its 'chalkiness', i would never use this type of protein for after a workout, but throwing it into a smoothie is a great way to mask it.

add fruit:. while some of you won't believe me when i say this, but it does not take a lot of fruit to hide the 'green flavor' - i PROMISE! when adding fruit, please be mindful that you are also adding SUGAR, mostly natural sugar, but sugar nonetheless. i have added several different kinds of fruits and they all work great - fresh apples, peaches, bananas, frozen mango and fresh or frozen berries. i have also 'acquired' the taste of grapefruit (blah!) because it has a high water content and is a great metabolizer (friendly note: grapefruit actually tastes better when it is stored in the fridge, it helps with the bitterness). choose something that you like and play around with ratios and flavors. i started with the basic strawberry and banana, but my new favorite is blueberry and mango.

add boosters:. my go-to boosters are chia seeds and oats, but you can make almost anything work - avocado, peanut or almond butter, cucumber, flax seeds or maple syrup. again, you will be surprised by how well fruits and avocados and even almond butter and kale work together.

blending - i have gone through a few blenders in the past few years, but there are plenty of options that work extremely well. i started off with a Hamilton Beach single serve blender - you can find it at Target for around $15, it is great quality, but only comes with one blending cup. after almost 2 years, the cup (filled with my smoothie) fell out of my backpack as i was biking to work - i am fairly certain i teared up when i saw my breakfast shatter on busy Snelling Ave and i could nothing, but keep biking. after that tragedy, i bought a GNC blender set - this comes with an insane amount of cups, different sizes, shapes, tops and even a big pitcher. i splurged $30 for this one, i love it and still use it as my back up, but have most of it stored away since there are SO many attachments. drew recently decided that we needed a nice blender (he was thinking malts, not green smoothies), so one night after i worked and nannied, i came home to a Ninja blender (things can get dangerous when i am out of the house for 14 hours). i have to give it to him, this spendy blender is pretty sweet. it came with a large pitcher, as well as 2 single serve sizes and this is now my go-to. I believe Ninja blendors range from $100-$200 depending on the model and can be found at most retailers like Target, and Bed, Bath & Beyond.

i have a technique where i blend my greens, grapefruit, yogurt and chia seeds first - then with the rest of the space left, i fill it with the protein powder, boosters and fruit. it allows things to mix well without overworking the blender and it also forces me to use more greens than fruit.

sound like a lot of work? well, its not, but if your mornings are similar to mine, check this out: fill up your blender the night before, but don't blend it! if i want a green smoothie for the next morning, i fill it with my greens, yogurt and grapefruit (i would hate to spend my busy morning cutting and
peeling grapefruit), then i put it in the fridge over night, pop it on the blender and throw in the 'easy' stuff in the morning. you may have noticed that i haven't mentioned ice, but that's because i don't use it (most of the time). i feel like the single serve blenders are already limited on space, so i'd rather fill it with other stuff. however, if i am biking to work or heading to yoga and know i won't drink it right away, i will put a few ice cubes in after its blended - i think of it as a morning happy hour, kale on the rocks! i haven't had an issue with things separating too much that a simple shake won't fix. you can blend and throw it the fridge/freezer overnight and grab it in the morning, but i like to know the ingredients were freshly blended (nutrients not exposed to air) and i have a thing with patience, i don't want to wait for it to thaw to drink it.....call me high maintenance.

the ingredients that you use in a green smoothies can be extremely beneficial to your health and nutrition and will keep you glowing even as our arctic season approaches. green smoothies are also a great way to 'sneak' veggies into your significant other's or kids' diet - they MAY notice the color, but they certainly won't notice the taste.



green smoothie with my morning Americano :)

what do you put in your green smoothies? i am always looking for ways to change mine up!

always striving for more,
dee b.