Filling the Freezer - Green Drink Ready to Blend

I try and drink a green drink or smoothie made with kale and fruit everyday. Great way to get a couple servings of veggies and a fruit or two in my diet. I find that I often can't use up the kale before it goes bad or I have fresh kale but I'm out of bananas or pineapple. I decided to package up my green drink ingredients and freeze them. That way I'll always have what I need to get my greens in for the day. 

Note: The greens seemed to give off a gassy or strong smell when I opened the bag after it had been in the freezer a week or so. It tasted fine but I just want you to be aware of the possibility.

My recipe is pretty simple...

To make two 6-8 ounce drinks I fill each quart size freezer bag with the following:

3-4 cups kale, washed and chopped 

1/2 banana

1/2 apple (peeled if it isn't organic)

1/2 cup pineapple chunks (canned in juice or fresh)

1/2 cup pineapple juice or a combination of water and juice

(If you don't want to use juice just eliminate it from the bag. Add water to the blender when you're ready to make the drink.)

-you can substitute any fruit you like-

Prep

Wash, peel and core the apple (unless it's organic then I don't peel) 

Cut the apple and banana in to chunks.

Drain the pineapple juice in to a measuring cup.

Layer the apple, banana and pineapple chunks in the bottom of a freezer bag. 

Pour the juice over the fruit. (This will keep the fruit from turning brown.)

Stuff the kale in the bag and close it up. 

Each bag contains 1/2 apple, 1/2 banana, 1/2 cup pineapple
chunks, 1/2 cup juice and about 3 cups kale.  This make
two servings of 6-8 ounces each. I drink one with breakfast and
one for an afternoon snack. 

TIP
To remove the air insert a clean straw into the bag. Close the bag around the straw. Suck the air out of the bag. Quickly remove the straw and close the bag. Not quite the same as a Food Saver but does a pretty good job.

Place the bags in the freezer and use within one month.

To use put 1 cup of water in a blender and add the frozen ingredients. Blend to desired consistency.
You may need to add more water or juice to your liking.
If your blender can't handle the frozen fruit  and liquid you may need to defrost the bag first.

Defrost over night in the fridge or allow the bag to sit in a bowl of water for about and hour until defrosted enough to blend.

It feels good knowing that I won't be throwing out any more kale. 

Enjoy!

Patti

Joining other health seekers at:

Holiday Battle of the Bulge

My Typical Breakfast - by Patti

I find it's easier for me to stick to a basic eating plan for breakfast and lunch. I don't want to have to think about it too much so I have a few go to meals that I turn to.

This is what I usually eat for breakfast.

If I'm in a big hurry to get out of the house or I'm eating breakfast late I have:
Almond milk and fruit smoothie
Blend until smooth-
1 cup unsweetened almond milk
1 cup fruit (frozen cherries are my favorite but I also like banana and pineapple)
This is 1 WW plus point.
This meal in a glass gives me a good dose of calcium (450 mg) and one fruit. If I don't have this for breakfast I usually have one in the afternoon.

If I'm in a hurry or don't feel like cooking I have:
Cereal and Fruit
1 Shredded Wheat biscuit (the big biscuits, no sugar added)
Banana (the only fruit I like on cereal)
1/4 cup of milk (I don't care for too much milk on my cereal)
This meal gives me a dose of fiber (one biscuit 3 grams), one fruit and a little bit of calcium.
This is about 3 WW plus points

Most mornings I make the time to have:
Egg, Veggies and Toast
1 cup veggies such as broccoli, spinach or zucchini
a little bit of onion and peppers
1 tsp olive oil
1 egg
1 TBS grated cheese
1 slice Ezekiel bread toasted with 1 tsp butter
Saute the veggies in oil until tender, add the beaten egg and stir till cooked through, top with a little cheese.
Including the toast this is about 6 WW plus points

This breakfast gives me a good protein, healthy oil,
whole sprouted grain and one serving of veggies. It also
keeps me satisfied until lunch time. 

What do you like to eat for breakfast. Care to share?

Today is the day the Lord has made!

Enjoy it!

Patti

How I Get My Fruits and Veggies - Trina

What I've been eating to try and get in my

5 servings of fruits and vegetables

Mixed Green Salad with orange peel, a squeeze of fresh orange juice, salsa and tropical mango dressing. I discovered that I enjoy salads with citrus flavors. 2 tbsp Tropical Mango dressing is 1PPV.
Nutrition Facts for the 2 tbsp of this dressing: Fat 1.5g, Carbohydrate 5g,  Fiber 0g,  Protein 0g,  Sodium 90 mg, Sugar 4g

Mixed Green Salad with taco meat

Working on my spaces!

Pre-cut fruits and vegetables in my refrigerator

I put half of a small paper towel in the bottom of the containers of my pre-cut fresh fruits like strawberries.The paper towel absorbs excess juice and seems to keep the fruit fresher longer.



My Berry Parfait



Contains:  6oz. Fage 0% Greek Yogurt - 2PPV, 1 Truvia  or Pure via

2 tsp. honey 1 PPV, cinnamon and berries all layer throughout.

Yum!

Eat Your Veggies - A Peek at My Fridge

We are still working on Habit 2 - Eat at Least Five Fruits and Veggies a Day.

When I want a snack I tend to grab whatever is quick and easy. Unfortunately that's usually a potato chip or cookie :-( 

I needed to make it just as easy to grab a healthy alternative. I took a few minutes and washed and cut up a green pepper and an English cucumber. I stored those and some baby carrots in clean Mason jars on the top shelf of my fridge. Now when I open the fridge this is what I see...

Now I have no excuses not to eat my veggies:-)

Patti

A Simple Way to Add Veggies to Your Day

Simply wash and cut vegetables of your choice and arrange them on a nice plate or platter. Food looks more appetizing when you take time to display it well.

 I like to sit a platter on the counter so I can grab a piece as I walk through the kitchen.

If I eat this whole platter I not only get my vegetable servings for the day and plenty of fiber it will cost me 

zero points! (Weight Watchers Points Plus)

Try to eat the veggies naked as God intended:-) (The veggies, not you:-) 

Beware that if you add a dip or dressing you'll have to count the points or calories. 

Are you getting at least five servings of fruits and vegetables a day?

Remember we're working on Healthy Habit 2.

If you're just joining us you can find Healthy Habit 1 here. Keeping a journal is a very important step in getting control of your eating.  

Patti

Better a dish of vegetables where love is...

Proverbs 15:17

Chicken and Veggie Stir Fry

I'm sharing a quick and easy meal that you can use on those nights when you're tempted to run out for fast food.  If you cook rice to go with this dish you can have dinner on the table in about 30 minutes. Plus you'll be getting your veggies!

This will serve four adults. 6 points per serving. (not including rice)

If you have big eaters at the table you may want to use more chicken. Just remember if you're counting points I've based my calculations on a serving being 4 ounce of chicken.

Ingredients:

3 Tablespoons of oil for cooking.
3 or 4 lean skinless chicken breast (about 1 pound)

Marinade:
4 Tablespoons soy sauce
2 Tablespoons lemon juice
3 teaspoons sugar
1 teaspoon red pepper flakes (more if you like it spicy)
2 teaspoons minced or chopped garlic

Cut the chicken in to chunks and place in a large zip lock bag.
Mix the ingredients for the marinade pour over the chicken. Seal the bag and let meat marinate for at least 15 minutes.

2-3 zucchini squash
1 red pepper
1 ye llow pepper
1 green pepper
1 medium onion
2 teaspoons minced or chopped garlic
1 cup of fresh spinach thinly sliced

1 cup of water, chicken broth or vegetable broth

Cut the veggies up in bite size pieces.

In a large cast iron skillet heat 1 tablespoon oil. Add 1 or 2 teaspoons of chopped garlic and the onion and stir quickly in the hot oil for about 1 minute.
Add the zucchini and stir quickly for 2 minutes.
Add the peppers and cook for another 1 - 2 minutes until the veggies are slightly brown and soft.

Remove the veggies from the pan and keep warm.

Add another 1 Tablespoon of oil to the skillet.
Remove the chicken from the marinade and allow excess liquid to drip off. Add in one layer to the hot oil and cook until browned. You may have to  do the chicken in batches if your pan isn't big enough.

Add the additional 1 tablespoon of oil if needed to cook all the chicken.

Once the chicken is browned add the marinade to the pan add one cup of water or chicken broth. Cover the pan and allow the chicken to cook until done. Cut a piece open and check for doneness. It shouldn't be pink inside.
Once the chicken is done dump the veggies back in a give it a stir. Add the sliced spinach at the last minute and allow it to just wilt.
Taste and adjust the seasonings.

To serve:
Divide the veggies in to four serving and serve each person 4 ounce of the chicken.
If you are careful and don't use any additional oil this should be 6 points per serving. (If you serve this over rice you'll need to figure in the additional points)

Variations:

You can use any combination of vegetables. Broccoli, carrots, snow peas...
Use beef in place of the chicken (you may need to recalculate the points)
Leave out the meat and enjoy a vegetarian meal.



Remember that Habit 2  is to eat at least five servings of fruit and veggies each day.

What's your favorite way to eat your veggies?

Healthy Habit 2 - Eat at Least Five Fruits and Veggies a Day

Our new habit is to eat at least five fruits and vegetables everyday.

If you're following Weight Watchers:

Fruit counts as zero points if there's no added sugar. Go for fresh or frozen with no additional sugar or fruit canned in fruit juice. (Drain off the juice.) Dried fruit such as raisins do have a point value.

For veggies to count as zero they shouldn't be cooked in butter or covered with a sauce.

See the WW material for a complete list of fruits and veggies that are zero points.

A few ideas:

• Good For You Fruit Smoothie
• Chop an apple and cook it with your morning oatmeal
• Don't buy fruit flavored yogurt. Use plain yogurt and add lots of fresh strawberries or peaches.
• Pack a snack to take with you. Carrots and celery travel well.
• Add lettuce and tomato to your sandwiches.
• Don't forget to count cooked veggies such as tomatoes in the chili or spaghetti sauce.
• Grate carrots and yellow squash in with the ground beef when making meatloaf. Add nutrients plus make the meal moist.
• Use thinly sliced zucchini or eggplant in place of lasagna noodles in you favorite recipe
• Don't forget mushrooms. Eat them raw in a salad or saute them in a little oil and garlic. I've heard that mushrooms will absorb impurities from the body. I'm not sure if that's true but they are tasty and zero points! (not counting the oil)

 Don't forget to keep up working on Habit 1-your journal.

What's your favorite way to eat fruits and vegetables?