Green Energy Boost Smoothie

This Green Energy Boost Smoothie is packed with nutrient-rich ingredients to kickstart your day with a burst of vitality. Its perfect for our FREE 12 Day Green Smoothie E-Course

Ingredients:

• 1 cup spinach leaves
• 1/2 cup kale leaves
• 1/2 banana
• 1/2 green apple, chopped
• 1/2 cucumber, sliced
• 1/2 lemon, juiced
• 1 tablespoon chia seeds
• 1 cup almond milk
• 1/2 cup ice cubes

Instructions:

Place spinach, kale, banana, green apple, cucumber, lemon juice, and chia seeds in a blender

Add almond milk and ice cubes to the blender

Blend until smooth and creamy, about 2-3 minutes

Pour into a glass and enjoy your refreshing green energy boost smoothie

Vegan Shaved Brussels Sprouts with Gorgonzola

With this vegan take on a classic Brussels sprouts recipe, the earthy flavors of shaved Brussels sprouts are mixed with the rich, creamy taste of vegan Gorgonzola-style cheese. Its a tasty dish thats also good for you because it has crunchy walnuts on top.

Ingredients:

• 400g Brussels sprouts, shaved
• 100g vegan Gorgonzola-style cheese, crumbled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup walnuts, chopped
• Salt and pepper to taste

Instructions:

Set a pan on medium heat and add the olive oil

Add the minced garlic and cook until it smells good

Shaved Brussels sprouts should be added to the pan and cooked for 4 to 5 minutes, stirring every now and then, until they start to get soft

Add pepper and salt to taste

Add crumbled vegan Gorgonzola-style cheese on top of the Brussels sprouts

Cook for another two to three minutes to let the cheese melt a bit

Before you serve, put the Brussels sprouts in a serving dish and top them with chopped walnuts

Smoked Shad 600px

Savor the deep, smokey flavor of this recipe for smoked shad. The fishs inherent flavor is enhanced by the dry rub, creating a tasty and eye-catching meal that works well for any occasion.

Ingredients:

• 1 whole shad, gutted and cleaned
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• Wood chips for smoking hickory or applewood

Instructions:

Rinse the shad under cold water and pat it dry with paper towels

In a bowl, mix together kosher salt, brown sugar, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the dry rub

Generously coat the shad, inside and out, with the dry rub

Make sure to rub the mixture into the flesh for even flavor

Place the shad in a large plastic bag or wrap it in plastic wrap

Refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the fish

Preheat your smoker to 225F 107C and add the wood chips for smoking

Remove the shad from the refrigerator and let it come to room temperature for about 30 minutes

Place the shad on the smoker grates, skin side down, and smoke for approximately 2-3 hours or until the internal temperature reaches 145F 63C

Monitor the smoke and add more wood chips as needed to maintain a steady smoke

Once done, carefully remove the smoked shad from the smoker and let it rest for a few minutes before serving

Green Chile and Corn Queso Blanco

This Green Chile and Corn Queso Blanco is a creamy and flavorful dip perfect for parties, game days, or any occasion. The combination of melted cheeses, mild green chiles, and sweet corn creates a deliciously addictive dip thats sure to be a crowd-pleaser.

Ingredients:

• 1 cup white American cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup milk
• 1 can 4 ounces diced green chiles, drained
• 1/2 cup corn kernels, fresh or canned
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon chopped fresh cilantro, for garnish optional

Instructions:

In a medium saucepan, heat the milk over medium-low heat until warm

Gradually add the shredded American and Monterey Jack cheeses, stirring constantly until melted and smooth

Stir in the diced green chiles, corn kernels, garlic powder, salt, and pepper

Cook for an additional 2-3 minutes, stirring occasionally

Remove from heat and transfer to a serving dish

Garnish with chopped cilantro, if desired

Serve warm with tortilla chips or your favorite dippers

Chipotle and Avocado Grilled Cheese Sandwiches

These Chipotle and Avocado Grilled Cheese Sandwiches are a delicious twist on the classic grilled cheese. The combination of creamy avocado and smoky chipotle peppers with melted cheddar cheese is simply irresistible. Perfect for a quick and satisfying meal.

Ingredients:

• 4 slices of sourdough bread
• 2 tablespoons of butter, softened
• 1 cup of shredded cheddar cheese
• 1 ripe avocado, sliced
• 2 chipotle peppers in adobo sauce, chopped
• 1/4 cup of diced red onion
• 1/4 cup of fresh cilantro leaves
• Salt and pepper to taste

Instructions:

A thin layer of soft butter should be put on one side of each sourdough bread slice

Spread the shredded cheddar cheese out evenly on the side of two slices of bread that isnt buttered

Spread avocado slices, chipotle pepper chunks, red onion dices, and fresh cilantro leaves on top of the cheese

Add pepper and salt to taste

To make sandwiches, put the last two slices of bread on top, buttered side facing down

Warm up a nonstick pan over medium-low heat

Put the sandwiches in the pan and cook for three to four minutes on each side, or until the cheese melts and the bread turns golden brown

Take it out of the pan and let it cool for one minute

Then cut it in half

You can enjoy your Chipotle and Avocado Grilled Cheese Sandwiches while they are still hot

Coconut Rice Pudding Parfait

A delicious and creamy coconut rice pudding parfait with layers of toasted coconut, almonds, and honey-infused Greek yogurt.

Ingredients:

• 1/2 cup Arborio rice
• 1 1/2 cups coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup shredded coconut, toasted
• 1/4 cup sliced almonds, toasted
• 1/2 cup Greek yogurt
• 2 tablespoons honey

Instructions:

In a saucepan, combine Arborio rice, coconut milk, sugar, and salt

Bring to a simmer over medium heat, then reduce heat to low and cover

Cook for 20-25 minutes or until rice is tender, stirring occasionally

Remove from heat and stir in vanilla extract

Let it cool

In serving glasses, layer the coconut rice pudding with toasted shredded coconut and sliced almonds

In a separate bowl, mix Greek yogurt with honey

Add a layer of the yogurt-honey mixture to the serving glasses

Repeat the layers until glasses are filled, finishing with a sprinkle of toasted coconut and almonds on top

Chill in the refrigerator for at least 2 hours before serving

Enjoy your delightful Coconut Rice Pudding Parfait

Wild Mushroom-Yukon Gold Hash

This dish, Wild Mushroom-Yukon Gold Hash, is hearty and full of flavor. It has the earthy richness of wild mushrooms and the creamy texture of Yukon Gold potatoes. It makes a great comfort food for breakfast or brunch.

Ingredients:

• 2 large Yukon Gold potatoes, diced
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 cup assorted wild mushrooms, chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Instructions:

Place diced potatoes in a pot of salted water and boil until tender, about 8-10 minutes

Drain and set aside

In a large skillet, heat olive oil over medium-high heat

Add onion and bell peppers, saut until softened, about 5 minutes

Add mushrooms and garlic, cook until mushrooms are tender, about 5 minutes

Add cooked potatoes to the skillet, season with salt and pepper to taste, and cook until browned and crispy, stirring occasionally, about 8-10 minutes

Sprinkle with chopped parsley before serving