Detox Green Smoothie

January is a great time to get back on track after the indulgences of the holiday season. Smoothies, especially green smoothies, are a simple way to get more fresh fruits and vegetables in your diet (including superfoods like spinach and matcha powder). They’re also a fantastic way to start the day! We especially love this smoothie recipe, but keep in mind that smoothies are infinitely customizable according to taste and the ingredients you have on hand.

INGREDIENTS:

• 3 cups frozen diced pineapple

• 3 cups fresh baby spinach

• 1 cup frozen diced banana

• 1 celery rib (optional)

• 1 Tbsp. grated fresh ginger (start with less and add more if desired)

• 1 Tbsp. chia seeds

• juice from half a lime

See the entire recipe and directions at the Gimme Some Oven recipe blog.

Any Greens Pesto

This is a simple way to get some extra greens in your diet, and switching up the greens can really give this recipe some interesting flavors (plus it’s SO healthy)!

INGREDIENTS:

2 c greens (kale, spinach, arugula, chard, baby lettuces), chopped

1 Tbsp tahini

1 garlic clove, sliced

1/3 c. olive oil

1/4 c. walnuts, toasted*

pepper and sale to taste

*Note: you can try this with different varieties of nuts for a new flavor- cashews work well!

See the entire recipe and directions at Lettuce Grow.

Spinach Muffins for Picky Eaters (GF)

These muffins are light with a delicious sweetness. Kids can call them Monster Muffins, but whatever you decide to call them, they make a wonderfully delicious (and healthy) snack, plus they’re loaded with fresh spinach!

1 ripe banana (6 to 8 ounces)

1/4 cup water

1/4 cup almond butter (or any other nut/seed butter)

1 egg (or a vegan flax/chia egg)

1/4 cup honey

2 cups fresh baby spinach, loosely packed

1 cup rolled oats (certified gluten-free, if needed)

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon (optional)

1/2 teaspoon vanilla extract

1/8 teaspoon salt

See the entire recipe and directions at Detoxinista.

Vegan Spanakopita

This recipe is a miracle for people who are dairy free. Spanakopita is a traditional Greek dish that uses feta cheese- this is a fantastic alternative for people avoiding dairy (plus it's healthier too!). This recipe is a little more work than most of the recipes we post, though I think the end result is worth it!

Filling:
1/2 Tbsp. olive oil
1 medium yellow onion, diced
8 green onion stalks, chopped
4 garlic cloves, minced
2 10 oz. frozen chopped spinach packages, thawed
1 15 oz. can of chickpeas, drained, rinsed and mashed
3 Tbsp. nutritional yeast
1/3 cup kalamata olives, de-pitted and chopped
1/3 cup tahini
1 Tbsp. apple cider vinegar
1/2 Tbsp. dried oregano
1/2 Tbsp. dried parsley
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 lemon, juiced (divided into 1/4 cup and remainder)
12 phyllo dough sheets

Glaze:
1/4 cup lemon juice
1 1/2 Tbsp. maple syrup
2 Tbsp. ground flax seed

See the entire recipe and directions at Produce on Parade.

Collard Greens Wrap – Great for Reducing Carbs

This is less of a recipe than a helpful tip to pass on. My husband has been trying to reduce his carb intake, and our one downfall is tortillas. Well, we’ve discovered that collard greens make a fantastic substitute for tortillas (or sandwich bread) for anyone trying to reduce their carb intake (they’re also nice for gluten free diets). They’re tasty and sturdy to hold any fillings, and they’re absolutely chock full of nutrients.

Honest Fare has a great tutorial on how to prepare collard greens for using in wraps on their website (along with a nice recipe), here. Another nice thing about using collard greens is that they last a long time in the fridge, even when made in advance with fillings for lunches.