Showing posts with label Spinach. Show all posts
Showing posts with label Spinach. Show all posts

Thursday, January 1, 2015

Happy New Year! Flavorful Friday: Savory Green Smoothie Juice Recipe and Product Giveaway!

John 1:12-13 New International Version

"12 Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God – 13 children born not of natural descent, nor of human decision or a husband’s will, but born of God."


Happy New Year and welcome to 2015!

If your commitments this year include being healthy and drinking more smoothies, then you'll definitely want to keep reading.  Today I am excited to bring you my new favorite, yet quirky, green smoothie juice recipe!  Okay, "smoothie juice?" you are asking, "what in the world is that?"  It's what you get when you combine the amazing concept of whole food juicing with a bit of protein supplementation for those times when your body needs a bit more than just juice, but a bit less than a full on smoothie.  I love how I feel with full-on juicing for a cleanse, but it is highly time consuming, and expensive, and juicers have so many parts to clean.  I'm also not sure how I feel about only consuming the juice and not the fiber as an every-day meal replacement.  I've been a long-time fan of smoothies, especially green smoothies, and I've been known to make "everything but the kitchen sink" versions that are packed full of tons of nutrition that even my small child will drink!  I recently wanted all of the nutrition of a traditional "green juice", but felt like I needed a bit of protein, too, and that is when this concept of the "smoothie juice" was created.

I discovered NutraSumma brand Pea Protein Powder several months ago, and everyone in my house is a big fan of the chocolate flavor in our traditional smoothies.  I was thrilled when I got to visit the NutraSumma booth at the Gluten and Allergen Free Expo in Dallas recently, and discovered they had a lot more flavors, and a lot more products in their line, than I had ever imagined!  After sampling every powder flavor, I can still say that my family favorite is the Chocolate.  However, I am growing more and more fond of the Unflavored Pea Protein, and this green smoothie juice recipe is one example where this product shines!

Here are some of the things I personally love about the NutraSumma Pea Protein Powder:

  • unlike many other brands, it is not gritty and does not have any sort of weird mouth feel
  • it is not overly sweet
  • it offers 20g of protein per serving
  • it features protease, a digestive enzyme to help my body absorb the nutrients
  • the Chocolate flavor has only 4g of sugar
  • it does not leave me bloated, crampy, or with an otherwise grumbly or upset tummy
  • it mixes well and keeps me full until snack time
  • it tastes great! 
  • it has a great amino acid profile 
  • I love how simple the ingredients are, and that is not chock full of things I can't pronounce or don't know what they are or don't want to ingest.  
  • There is no wheat, no soy, no dairy, no gluten, or preservatives or anything.  Just plain old pea protein isolate.

I'm excited to announce that NutraSumma has extended a generous offer to you, my readers!  The winner of our raffle will receive one tub of Pea Protein Powder shipped directly to you FREE OF CHARGE!  Be sure to click here and sign up now to win and share this great opportunity with your friends and family as well.  Someone is going to win, it might as well be you!









May your 2015 be filled with wonder and joy!


Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk
bouncybrandi@gmail.com





Savory Green Smoothie Juice Recipe

Makes 5 Cups or 40 oz

Ingredients:

½ Celery Stalk
6 Curly Parsley Sprigs, ends of stems removed
1 Garlic Clove, peeled
1 Small Red Apple, cut and cored
1 Small Orange, peeled
1 Small Carrot, or 4 Baby Cut Carrots
½ C Frozen Kale
½ C Frozen Chopped Spinach
½ Frozen Banana
¼ Serving of NutraSumma Unflavored Pea Protein Powder
2 C Filtered Water

Instructions:

Add all ingredients to a high-powered blender such as a VitaMix.  Place lid on blender and blend, starting on low and moving quickly to high.  Blend on high for about a minute or until there are no longer any pieces or chunks.  Makes about 2 servings, or 1 serving drawn out over a couple of hours.

Note:
As the name implies, this is a very savory drink, not your usual sweet smoothie, and children may not favor it.  The garlic really gives it a different sort of flavor, and also packs a powerful punch against illness.


Saturday, October 18, 2014

Flavorful Friday: Egg Muffin Cup Recipe

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."

If you're like a lot of people, morning can be a busy time.  Finding a way to provide a quick, easy, and nutritious breakfast that your whole family will enjoy can sometimes seem impossible.  Today I'm here to help with a tried and true make-ahead breakfast recipe that fits the bill!  This recipe for Egg Muffin Cups is so flexible, I encourage you to play with it and make it your own.  You can make it morning of, or make it ahead and refrigerate or freeze portions to be easily available when needed.  Simply reheat in the microwave, in the oven, or in a skillet and you're ready to go!  Gluten free and healthy, this recipe is sure to be a hit!  This is also great to take to buffet pot luck breakfasts or brunches!

I always welcome comments and feedback, as well as suggestions on how I can make this a great resource for you!  Leave a comment here or email me at bouncybrandi@gmail.com

Yours truly,

~ Country Mama Hippie Chic
AKA Brandi Schunk



Egg Muffin Cups Recipe

Ingredients:

5 Slices of Natural Uncured Bacon
2 Handfuls Fresh Spinach, well-chopped
½ Yellow Onion, finely diced
1 Handful Fresh Broccoli, minced
1 Tbsp Unrefined Coconut Oil
9 Eggs
Celtic Sea Salt to taste
Fresh Ground Pepper Medley to taste
24 cup mini-muffin pan
Butter for greasing pan


Instructions:

Cook Bacon in pre-heated skillet, flipping and moving it about the pan regularly to cook evenly.  Remove bacon to paper towels to cool and drain.  Pour most of bacon grease out of pan (pour into a coffee filter suspended in the top of a jar to filter and collect for later use in cooking.)  Add Yellow Onion to pan with bacon grease and sauté lightly on medium heat.  Add Spinach and Celtic Sea Salt when onions start to become translucent and continue to sauté until spinach is wilted (slightly limp.)  In a separate pan, sauté Broccoli with Coconut Oil and Celtic Sea Salt until broccoli is soft.

While veggies are sautéing, move bacon to cutting board and mince well.

In a large bowl beat Eggs together with Celtic Sea Salt and Fresh Ground Pepper Medley.

Grease mini-muffin pan with butter. 

Add to each muffin cup the sautéed onions and spinach, the minced bacon, and the broccoli, building layers in that order.  Pour eggs slowly into each cup until about half full.  Once all cups have eggs, use the remaining eggs to completely fill each cup.  I find that doing this in two passes works well and gives the eggs an opportunity to fully incorporate into the veggies and bacon.  It also ensures that you have enough egg for each cup.

Carefully move muffin pan to middle oven rack and cook at 350 for about 30 minutes, or until golden brown on top and starting to brown around the edges.  Allow to cool on a rack for about 5 minutes.  Remove from pan and serve immediately, or transfer to the refrigerator or freezer for meals or snacks on a later day.  Note: Allow to cool completely in refrigerator before transferring to freezer to lessen occurrence of freezer burn.

Additional options:
·      Fresh spinach and broccoli can be replaced with frozen.
·      Could be made with only broccoli or only spinach
·      Top with shredded cheese before cooking.
·      Top with salsa and/or hot sauce when serving.
·      Serve with sour cream.
·      Add pre-cooked brown rice to the muffin cups first and press it down to make a “crust”.
·      Could be made with only broccoli or only spinach or practically any other veggies could be used in place of spinach and broccoli, carrots, asparagus, zucchini, yellow squash, tomatoes, etc.
·      You could also make these in larger muffin cups, or spread it all in a pie pan or casserole dish to make a quiche.
·      Sausage can be used in place of bacon, or the meat can be left off entirely.

·      You could also add cooked hash browns or chopped fried potatoes.