Green(ish) smoothies

I’ve been working from home since January, trying to make a go of my online dating consultation business full time. (PLEASE send my info to your single friends if you think they could use a hand! Referrals are my number one source of business.) Working from home has SO many wonderful advantages, but I thought one would be that it would make me eat healthier. Boy, was I wrong!

I’m normally a very hungry person, and between boredom, stress, and I guess just timing at work, I’m always acutely aware of when it’s lunchtime at a normal office job. Sometimes I’d have a big project or be engrossed in a deadline and I wouldn’t eat until an unhealthily late hour, or I’d stay late well past a smart dinner time. But for the most part, I ate regularly at normal intervals that didn’t make my metabolism crazy.

At home, I’m a menace. Grant and I are sharing our car and attempting to stave off the purchase of a second vehicle until we have kids someday. So I’m sometimes driving him to work or to the bus stop, grabbing a latte, mocha, or chai, and then not consuming anything else for breakfast. And then I don’t realize it’s Food O’Clock until about 3 PM, when I’m DYING and my entire metabolism is screaming at me and I need to lie down and can’t imagine getting back to work because my blood sugar is crashing so hard. (I exaggerate a little, but not much; I’m an idiot who forgets to eat.) I don’t think this is one of those healthy things where I lose weight; I think my body goes into starvation mode and starts conserving anything that touches my lips as fat. So it’s not like I devised a brilliant breakfast-free stratagem here! I need to eat.

More and more, the thing I wind up eating to chill myself out is one of these:

Mmm mmm purpley goodness!

 

Yeah, that’s a “green” smoothie. Only yesterday’s is more like brownish-purple because I included lots of blueberries. In fact, all this contains is filtered water, ice cubes, two lemons, half a bunch of Italian (flat) parsley, and about half a cup of blueberries.

Here’s today’s, which was a third a bunch of Italian parsley, a few (five?) big leaves of green kale, a large Braeburn apple, and two small lemons, plus ice cubes and filtered water:

Frothy goodness!

One of my tips for making more nutritional smoothes is that you should generally blend up as much of the fibrous parts of veggies as you can, in addition to the part you’d normally eat. So for kale and parlsey, this means you don’t discard the stems (though you can trim the very end bits off if they’re scuzzy). And for lemons, you cut them like this:

IMG_3940

Actually, you can be even less aggressive than I was. I just accidentally cut through to the pulpy part, but an ideally butchered lemon would be opaque pale white with all zest removed but no juicy bits poking through if you know what I mean. I first learned of green smoothies from Green for Life by my mom’s pal Victoria Boutenko. Victoria posited that you could even eat leafy parts like carrot tops and other veggie greens that usually get discarded in our country. I’ve tried it but never with a proper blender, which makes a HUGE difference; so I can’t attest to the carrot top thing (nor the Carrot Top thing, if we’re honest) but I bet it’d be lovely.

Here are my prep tips for an awesome green smoothie that won’t gross you out:

  • Include ice cubes. Both in the blend and in the glass you drink from. I find that green smoothies are WAY less ick-inducing when they’re really cold! I also often use some frozen berries both for fiber and flavor, and they have the side benefit of chilling things down a bit.
  • Use a Vitamix. You just have to. You’ll never get truly smooth-ish smoothies with a regular blender. See if you can find a used one on Craigslist or at a yard sale; my mom did this for me and saved hundreds!
  • Add more water than you think you need. You may want to make your smoothie more concentrated, but more water makes it blend more easily and heck, it keeps you hydrated!
  • Don’t use powders/boosts/etc. Just don’t. There’s a place for that crap, but in my opinion it’s not in a smoothie like this. The ingredients in what I’m describing are so pure and healthy that they shouldn’t need a helping hand from some chalky powder that’s just going to diminish your final product.
  • Start on Low, wait until all the bulky bits have been grabbed and are starting to spin in the slushy form, and then kick it up to high. If you need to, use the blending stick to poke your produce through the hole in the lid (I KNOW; that’s what she said). Poke as much as necessary, but be careful because liquid can spew out around the poking stick once everything is blending properly. I don’t even want to hear the jokes that might come from this.
  • Consume rapidly, ideally within a couple hours. They get gross if you leave them, even refrigerated. And they start to taste really different and not in a good way.
  • Stir before you sip! I like to use these metal spoon straws, which are also excellent for many a melty dessert. (I definitely don’t just eat kale, after all!)
  • Rinse your equipment right after. Even our badass dishwasher can have trouble getting dried smoothie-blend-bits from the inside of our glasses, blender carafe, and reusable straws if I don’t stay on top of the rinsing. Which just looks super gross to the next person who uses that item. So be diligent!

I’ve been doing much better home-food-wise ever since I got back on the green smoothie train. I know they look scary, but I urge you to give them a try! Heck, come over and I’ll make you one. :)

Spaghetti (squash) and meatballs

Ah, the challenges of attempting to eat South Beach/heart healthy/low refined starch, and still eat inexpensively. It’s damn tough! This one’s been lingering in my draft pile, but it was so yummy I didn’t want to let it slide.

Back when Grant wanted spaghetti and meatballs RIGHT AFTER a bunch of starch-overloaded Stroganoff, I countered with spaghetti squash and meatballs. He consented. I cooked. I had never made this dish before, or even heard of spaghetti squash before my friend Jen introduced me to it a couple years ago. I was so thrilled to learn of a less starchy spaghetti alternative!

I used About.com‘s guide for cooking the actual squash, because Martha’s said to cut it open raw and I thought that might be too rough on my tennis-elbow-crippled arms. And I used roughly Martha’s turkey meatball recipe, but I kinda fudged it as I’m wont to do. My meatballs were better anyway, and beefier. (I don’t know why, but I just really really hate ground turkey. I think it’s sort of like carob — it feels like someone is just trying to trick me.)

Always better with some Italian flat-leaf parsley mixed in. And prettier, too.My sauce was just a jar of Newman’s Tomato Basil to which I added a bunch of herbs and veggies, as I usually do. It’s nice that there’s a cheap, easy to find, no sugar added natural sauce out there — makes me feel less bad about using a prepared sauce. This wound up being a pretty tasty dish, all things considered, though the meatballs make it much more labor-intensive than just a straight up meat sauce. It all depends on how much time you have to spare. Either way, yum!

And for those of you who, like me, are horrified at the idea of pasta plus more starches, this is a great way to feel less guilty about making the perfectly accompanying garlic bread.

Smoked salmon & hazelnut linguine

Yet another dish I cooked up on the fly without noting any specific quantities. Let’s see if I can reverse-engineer this baby, because it was DELICIOUS.

Set a large pot of salted water to boil for your fresh linguine (we use Seattle’s Cucina Fresca brand. Not to be confused with my friend Brooke).

Mince 1 shallot (or 1 bulb if large) and 2 garlic cloves with a few sprigs of Italian flat-leaf parsley. (I use the chopping attachment to my Cuisinart hand mixer.) Brown a tablespoon of salted butter in a skillet (I like cast iron). Once brown, add another tablespoon, reduce heat to medium low, and add in minced shallot-herb mixture. Add 1 cup double-strength chicken stock (I use the Organic Better than Bouillion). Reduce to very low and let this simmer while you…

Pour 1/4-ish cup milk (I used whole) in a pot, bring to gentle boil. Add a tablespoon or so of unbleached white flour, mix in the lumps, and roux it up. Eventually add a glob of cream cheese (1/3 c?), a similarly sized glob of sour cream, a quarterish cup grated parmesan, and a splash of kefir, and enough milk to thin it all out. Mix and melt but don’t overheat it to burning.

Crush some raw hazelnuts (I smashed them in the pestle part of my mortar and pestle with a mojito muddler, because well, we just unpacked and I can’t find the damn mortar. Assuming the mortar is, in fact, the stick part. You know what I mean. Smashy smashy.) Coat with a bit of olive oil and nice salt, and toast in (toaster, if you like) oven until the oil sizzles and the nuts begin to brown and become fragrant.

When finished, break up chunks of dry (non lox-style) smoked salmon, being careful to remove any bones, and stick the salmon in a bowl to warm up in the remaining heat of the toaster oven.

Boil the pasta for 30-60 seconds less than the stated cook time. Drain, combine with sauce, curse about having made way too little sauce for that quantity of pasta like you always do. Oops. Add in hazelnuts and salmon while combining, garnish with grated Parmesan; devour immediately.