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Meatless Monday

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Meatless Monday: Green Smoothie

We all know it’s important to eat our veggies, but sometimes it can be tough to incorporate the vegetables we need each day into our diet especially if we may be working long hours or eating on the go.  So, what's the Studio (MDR) solution for you?

A green smoothie, which by the way is a great way to get key nutrients in one quick, easy and, most importantly, delicious drink! (And it's a perfect dessert, snack or meal for Meatless Monday).

You may have noticed the recent upswing in juice cleanses lately (especially right after new years), and while juicing fruits and vegetables is a fantastic way for the body to absorb nutrients, blending a green smoothie provides more nutritional benefits since the pulp isn’t extracted.

Contrary to what you think, you can have fun with green smoothies by trying different concoctions of your favorite vegetables mixed with fruit.  As an added bonus, you can include a spoonful of Greek yogurt for protein, probiotics and a thicker, more filling smoothie!

Here is a fantastic, refreshing smoothie that is low in fat, high in fiber and is gluten free:

2 Cups Spinach
2 Cups Diced Cucumbers
2 Ribs Celery
1 Tablespoon Fresh Ginger
1 Handful Parsley
2 Apples, cored but not peeled
1 Tablespoon Lime Juice
1 Spoonful Greek Yogurt (optional)

Blend all ingredients until very smooth and enjoy!

What are your favorite green smoothie or Meatless Monday recipes? Feel free to share them in the comments section.  Most importantly, cheers to your health!

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Kale Chips Courtesy of Whole Foods Venice

Like most of you, we are Whole Foods enthusiasts! Our local Venice market reciprocated the love by exclusively providing The Studio (MDR) with a delicious recipe for Roasted Kale Chips.

Makes 4 cups (about 4 servings) Ingredients 1 bunch kale 
1 tablespoon extra-virgin olive oil 
1/2 teaspoon chili powder 
1/4 teaspoon kosher salt 
2 tablespoons finely grated Parmigiano-Reggiano

Method Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano.

Nutrition Per serving: 80 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 9g total carbohydrate (2g dietary fiber, 0g sugar), 4g protein

Thanks for sharing this Whole Foods Venice.

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