Shamrock Shake Smoothie
Prep Time: 5 mins Cook Time: 5 mins Servings: 1
1 cup baby spinach or kale or other dark, leafy green of your choice
1 cup milk of choice
1 frozen really ripe banana
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract (or more, if desired)
4 ice cubes
*Optional, honey, stevia, etc., if needed, depending on how ripe and sweet your banana is
Put all ingredients into a blender in the order listed, and blend until smooth.
Pour into a glass to serve.
Orange Caraway Cabbage Wedges
Prep Time: 15 mins Cook Time: 1 hour Servings: 8
1 teaspoon caraway seeds, crushed
1 teaspoon grated orange rind
1/2 teaspoon crushed red pepper
3/8 teaspoon kosher salt, divided
1/4 teaspoon ground turmeric
3 tablespoons unsalted butter, softened
1 ( 3 pound ) head green cabbage
1 tablespoon olive oil
2 tablespoons chopped fresh dill
Preheat oven to 350°F.
Combine caraway, rind, pepper, 1/8 teaspoon salt, turmeric, and butter in a small bowl. Chill 5 minutes or until slightly firm.
Remove outer leaves of cabbage; discard. Cut cabbage vertically into quarters; cut each quarter in half to equal 8 wedges (leave core intact). Brush cabbage wedges evenly with oil. Heat a large skillet over medium. Coat pan with cooking spray. Add cabbage wedges to pan; cook 3 minutes on each side or until browned.
Arrange cabbage wedges, cut sides up, on a baking sheet. Spread half of butter mixture evenly over cut sides of cabbage. Bake at 350°F for 25 minutes. Remove pan from oven; spread remaining half of butter mixture over wedges. Bake at 350°F for 20 minutes or until tender. Sprinkle with remaining 1/4 teaspoon salt and dill. Serve immediately.
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