Wheatgrass Pineapple Smoothie with Turmeric

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makes 2 servings

Ingredients:

1 1/2 c. raw coconut water                             1 tsp. wheatgrass powder

1 tsp. finely grated lemon zest                       1/4 tsp. spirulina powder

1/4 c. fresh lemon juice                                  1/4 tsp. ground turmeric (or fresh)

1 c. baby spinach                                            pinch of black pepper

1/2 c. fresh mint leaves                                   3 c. frozen pineapple

1 Tbs. kale powder

To make:

In blender, combine all ingredients and run on high for 30-60 seconds, until well blended.

Spring Haiku

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last month’s snow

finally reaches the ground

dripping from the roof

New Year New Sign

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Our new sign is complete! A big shout out to a group of North Yarmouth guys who made it happen. Thank you to Brett with Maine Post and Beam, Chris with Bourgeois Sign & Design and Dave with DiBiase & Sons Masonry. We love it! When Spring arrives, we will be sure to have our landscaper Chris (another North Yarmouther) with Horizon Landscapes & Design add the finishing touches.

 

Chicken with Artichokes and Mushrooms Recipe

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Ingredients

  • 4 boneless, skinless chicken breast halves
  • 2 Tbs. coconut oil
  • 2 Tbs. butter
  • 1 (14 oz) can marinated quartered artichokes hearts, drained, liquid reserved
  • 3 cup sliced fresh mushrooms
  • 1 cup white wine
  • 1Tbs. capers
  • Salt and pepper to taste

Directions

  • Season chicken with salt and pepper. Heat coconut oil in a large skillet over medium heat. Brown chicken in oil and butter for 5-7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in skillet (add more butter if too dry) and saute until mushrooms are brown and tender. Return chicken to skillet, pour in reserved artichoke liquid and wine. Reduce heat to low and simmer for about 10-15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers and simmer for another 5 minutes. Remove from heat. Serve over rice or with another side.

Spicy Peanut Noodles Recipe

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Ingredients (for the sauce)

  • ¾ cup toasted sesame oil
  • ½ cup tamari
  • 3 Tbs rice vinegar
  • 1/3  cup sherry
  • 3 Tbs sugar
  • 2-3 Tbs fresh ginger root, grated
  • 1 clove of garlic, minced or pressed
  • 2 scant teaspoons crushed red pepper
  • 1 ½ cup peanut butter
  • ¾ lbs. whole wheat spaghetti (break in half as you add to boiling water)
  • Edamame or carrot sticks to garnish

Directions

  • Bring 3-4 quarts of water to a boil. Add pasta and cook for 12 minutes. (capture and save some of the pasta water to use for thinning sauce if too thick)
  • Drain noodles
  • Combine all sauce ingredients together in a bowl and whisk until smooth.
  • Add noodles to sauce and combine well.
  • Top with edamame or carrot slices and serve

Broccoli Salad Recipe: Easy Fresh Broccoli Salad

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Ingredients 

  • 2 heads of broccoli
  • 2 or 3 carrots
  • ½- ¾ cups of vegannaise
  • 1 Tbs of lemon juice
  • 3 Tbs of nutritional yeast
  • ¼ cup of dried cranberries

Directions

Cut broccoli florets into small pieces. You can also cut up the stems after removing the hard outer part. Shred the carrots. Combine all of the ingredients in a bowl, voila!