Smoothie of the Month: So Help me, Oprah (Vitamin C Pack)

Fun Fact: I spent the week following Christmas with my good old friend, Pneumonia. I won’t point fingers as to to spread the world’s worst sickness to everyone in our family, but…..no Krystal, I won’t. ANYWAYS. The ONE good thing about being sick in the weird limbo week that is the week after Christmas and before the New Year is that my desire to “kick off” the new year being healthy was as strong as they come. Fun Fact #2 if you have a cough pineapple is a natural cough suppressant!

I am not a big fan of breakfast during the week. I don’t usually get hungry until well after 9am, and my desire is really only to have eggs benedict with a pineapple orange mimosa, but given 99% of the time during the week I am at work such desire is never met.  Smoothies nowhere near a mimosa brunch compromise, and I repeat, nowhere near. Yet, smoothies can be healthy and curb such 9am brunch desires. This smoothie of the month is dedicated to Oprah, because I cannot tell you how many times after ridding myself of antibiotics I said out loud “So help me, Oprah if I get sick again I will kill someone”. True Story. Do not mess with after antibiotics me, she is a very angry girl.

I prep smoothies in Ziploc baggies so that in the morning all I have to do is add the almond milk and greek yogurt. Easy! I have a smoothie before leaving my house in the morning, and then later on at work I have a protein shake. This breakfast plan works for me. Give smoothie prep a shot!

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Smoothie bags for days!!

 

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And Kyle said we couldn’t fit anythiiiiiing else in the freezer. Girl, please, take a seat.

 

Ingredients
*Makes 15 individual smoothies
5 Bananas (Cut in Thirds)
2 Cups of Fresh/Frozen Raspberries
3 Cups of Fresh/Frozen Mango
3 Cups of Fresh/Frozen Pineapple
8 Cups of Organic Baby Spinach
5 Lemons
Almond Milk
Greek Yogurt

Recipe

Really simple – Each baggie or smoothie gets 1/3 banana, a sprinkling of mango, raspberries, and pineapple. 1/2 cup baby spinach, squeeze of lemon, as much milk as you’d like and just a spoonful of greek yogurt.

Blend.

Drink.

Thank Oprah you are not sick.

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Spinach Dip – Two Ways

I am not ashamed of being an over achiever. When my Facebook peeps ask for spinach dip I can’t just make ONE version, right? Besides, some people had never heard of hot spinach dip and some had never heard of cold. Ummm what? I clearly needed to take the task of educating on spinach dip into my own hands. I have made both of these dips several times with great success and what I love about dips in general is that they are pretty easy to tweak. Want to add something different? Do it. Don’t like something in there? Don’t add it.

Let’s start with cold dip!

Cold Spinach Dip

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Ingredients
2 Cups Greek Yogurt (you can sub for sour cream if you don’t like greek yogurt)
1/2 Good Quality Mayonnaise(I add mayonnaise because I love it – this is just as good with ALL greek yogurt though if you want to be reeeeeally healthy)
1/2 Red Bell Pepper – Diced
1/2 Green Bell Pepper – Diced
3 Cups Fresh Spinach – Chopped
2 Cloves Garlic – Chopped
Bundle of Green onions – sliced
1/2 Lemon
Olive Oil
Fresh/Dried Dill
Red Chili Flakes
S&P

How To

Now, traditional cold spinach dip is sour cream, mayo, a packet of vegetable soup mix(yes), and frozen spinach. Ummm, we are not doing that here. Not ever.
First things first – get that spinach cooked so it can cool/drain excess water. Bring a pan to medium heat with some olive oil, the chopped garlic, and then throw all the spinach in. Cooking spinach takes less than 3 minutes. I place my cooked spinach in a bowl lined with a cloth towel so the water can drain and once cool I can squeeze even more water out of it. While the spinach cools throw the remaining ingredients in a bowl together and mix up. Greek yogurt, lemon, dill, mayo, peppers, chili flakes(to your tasting), green onions, S&P and mix mix mix. I place it in the fridge until I am able to drain the spinach. I think you know the drill once the spinach has cooled, right? Toss it in there as well and mix mix mix, again. Now, the chopped FRESH peppers and green onion are what replaces the vegetable soup mix….that’s all it is guys…..dried bell pepper, green onion, and I think each bag gets one piece of dried carrot, and then 6 gallons of salt. For sale at a grocery store near you during the holidays for $3.99! No, guys, no. Make cold spinach dip this way because not only is it kind of healthy but it is much more authentic and refreshing, and it’s not even that much more work. Chop your peppers!

Traditionally cold spinach dip is served in a bread bowl with small pieces of bread surrounding it for dipping. I toasted some bread as I needed it for the hot dip you can find below and it was delicious. 

 

Hot Spinach Dip

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Ingredients
2 Cups Sour Cream
1 Cup Mayonnaise
1/2 Shredded Parmesan Cheese
3 Cups Spinach Chopped/Cooked
1 Clove Garlic – Chopped
1 Can of Quartered Artichoke Hearts
1/2 Lemon
S&P
Red Chili Flakes
Fresh Tomato Slices
Fresh Jalapeno Slices
Fresh Baguette Sliced
Olive Oil

How To

Sorry, I just can’t even try to make this one healthy. You can try greek yogurt but I promise you it just doesn’t heat well. There are several ways to make hot spinach dip. You can throw all of this in a crockpot(I’d add some cream cheese) and set it to low for an hour or two. Crock pot is a good suggestion if you are bringing the dip to a party etc. I also have baked this with a panko topping…..awesome. Today, though I did somewhat of a bruschetta style. I placed the dip on baguette slices drizzled with olive oil, then added a fresh tomato slice, broiled, and added some aged balsamic on top. Perfect appetizer.
This one is simple – cook the spinach the same way as the previous dip, then mix everything together. Turn your broiler on to high and make these bad boys! Let me know if you like them.