A 5 Minute Meal

I let the ‘green’ take over lately. It’s certainly gotten me to be far less lazy….and yet lazier.

I decided in December to start watching my diet more. I cut out a lot of processed foods (quite expensive when you think about it). To keep me going, I got a few healthy eating books from the library (broke = get free things).

I decided to start incorporating green juices into my diet. I’m not buying a juicer; they are expensive, they take up a bunch of counter space, and are a pain to clean. Pass. So what can a newly minted juicer wannabe to do? Smoothies.

Now I can have a filling meal and not cook. I don’t plan on taking this very far. I certainly won’t be documenting my green smoothie fasts or tell you that spirulina takes delicious. I will tell you that I already own a blender and having dinner ready in 5 minutes is super exciting.

Blending the veggies means that you get to have all the fiber, thus the full feeling. I warn you: If you decide you feel deprived by drinking a meal, you will be unsatisfied and find solid foods to eat. Just like it is vital to victory for any goal or task to push through and believe you can make it, any doubt you are satisfied will kill that fullness. If you tell yourself you can’t do something, you are totally right. You can’t. Not with that attitude.

Now that you have decided to give green smoothies a try, you accept that it is weird to drink a meal but it won’t kill you, and you have your blender in hand I can help you make this even easier.

(There’s the laziness kicking in!)

Your Perfect Smoothie recipe: 

1. Start with the liquid. Add 1 cup of water/nut milk/coffee/tea/fresh fruit juice <–don’t buy juice, like, ever again. That’s just sugar. Use this only if you do not have diabetes, pre-diabetes, or any other liquid option really.

2. Add veggies, at least 1 cup. A few sources I’ve read suggest 3 veggies to 1 fruit. It balances the flavor, keeps the sugar and calories down, and keeps flavors from getting too weird. Some of my faves include 1/2 an avocado to make it creamy, 1/2 a cucumber for a refreshing lightness, a big handful of leafy greens – you can’t taste ’em unless you focus really hard, a few stalks of celery…Really put what you have in. Don’t do broccoli because that would be a weird texture, but try the stems. Mix and match. Try organic if possible, wash them well if not.

3. Add fruit, at least a serving. Frozen berries are real winners, as are frozen bananas, green apples, and any in season fruit. If you use citrus, don’t toss it in rind and all. That will be too bitter. Just juice it.

4. Fancy stuff: 1-2 Tbsp. Want it thick and creamy, more like a milkshake? Add almond butter. Want it just a little thicker? Put 1tsp of chia seeds in 1/4c water and it will turn into a superfood gel. Need it sweeter? Hold back and use just a little cinnamon, local honey, cacao/carob, agave, vanilla, or even cut up seedless dates.

Blend, baby, blend. Play with what you use, find more recipes on the internet, get excited! Now you have a healthy 5 minute meal option when cooking seems impossible. While this is a great way to get tons more veggies in your diet, don’t try to live off these. You need a varied diet and enough calories.

The Weekend Foodening

Sometimes I am reminded – forcefully – why having roommates is frustrating. After an hour of cleaning, my kitchen was finally ready for ME to use it.

Getting into the groove in my newly cleaned kitchen, I made the base of dinner ahead of time. Tonight, instead of blowing money on restaurant mark ups, we’re making our own pizza! I made the dough and am bringing red onions and bell peppers as topping options(you do you, let me do me), two friends are providing the sauce and cheese. I used The Pioneer Woman’s pizza dough recipe. Simple, quick, and always good. I can make this in 5 minutes flat now.

Then I went on to make a cucumber and red onion salad that is out of the world. 5 minutes of chopping, 5 minutes of measuring (or eyeballing) and mixing, 20 minutes of sitting for the magical flavor meld….and scene. Today I added a dash of rice vinegar and a sprinkling of black sesame seeds for an exotic touch.

Finally, my coup d’cuisine of the day was a kitchen sink fritatta. I was reminded that roommates are worth it when I went through the fridge and found a few veggies that needed to be used or tossed today. We have a policy that if something is on its last legs and you find it, you get it. Today was a haul! I found some shriveled, sad tater tots. I thought a tater tot omelet sounded like the best idea I could have had today. Then a yellow bell pepper, a jalapeno, and a roma tomato came into my possession.

My kitchen sink fritatta came together as follows (don’t forget to compost scraps!):

finely chop: 1/4 red onion and 1 jalapeno into slivers

dice: 1 bell pepper, 1 tomato

thinly slice: 1 small potato

include: fistful leafy greens (like kale or mustard greens), leftover tater tots, 8 eggs, spices

Preheat the oven to 350*. Warm up a cast iron skillet, add a glug of olive oil, and cook the potato slices until soft. Toss on kale and cooked until it was bright green. Dump in all veggies and cook for 5 minutes, stirring. Mix your favorite spices into the eggs and whisk. I used cumin, garlic powder, cajun seasoning, paprika, pepper, cayenne. Dump the eggs on top and set in the oven for 20 minutes. Pull out and let cool a bit.

You can use any leftover veggie. The best part about fritattas are that they can be any flavor profile and are even ‘low carb’ compared to a quiche – which is just a fritatta with a crust.

Bottles and Jugs and Ideas, Oh My!

I started this site to not only be an outlet for my creative green juices, but to also practice becoming familiar with WordPress. I handle all the website work for my company.

We have a wonderful SEO guru, though, to guide me through the process of tapping directly into the minds and veins of potential customers. Her work makes my efforts to hook total strangers easier. Business to business sales are not easy.

My guru knows what’s up, this is her job – her bread-and-butter – and she is good at what she does. But I must admit that my favorite part of our meetings are when we get off track and talk about our green and natural tendencies. We usually enjoy a solid ten minutes of green geeking out at the end of our meetings. Just like me, green living is a great side interest for her.

She is not paying me to tell anyone about this, she just gives me free samples and lets her goods speak for themselves. Her line, Nola Essentials, will be launching in October. I have liked everything so far and will have to review them for y’all sometime.

But back to our conversation! She emptied a bottle of Perrier and informed me that the mouth is a standard size. Thanks to her, I now know (and can share!), that it is the easiest thing in the world to make an adorable soap dispenser out of ‘garbage’.

upcycling, upcycled soap pump, homemade soap dispenser, recycling, kitchen hack, broke lazy but green, BLBG

My guru is web savvy, a clever upcycler, and a good photographer. What can’t she do?

I just finished a moisturizer that used a pump, so I don’t even have to go out and buy a pump!

I also mentioned that my attempt at no ‘poo failed, I started using Dr. Bronner’s. My real issue is that I want to stop using plastic, that was why I was so excited to make my own. Now I’m back to buying shampoos in plastic bottles. I chose Dr. Bronner’s because I can travel with the smaller size I bought, and buy the large jugs to minimize impact. But still, what to do with those jugs as they add up?

Our brainstorming session resulted in some ideas: cutting off the top and turning them into plant pots; poking holes in the lids, filling them with water and placing them upside down to water your plants long term; cutting the handles off to create scoops….there are so many ideas out there! Rethink how to reuse your bottles and jugs!

A Blender, A Banana, and a Coffee Can Walk Into Your House

I rarely want ice cream and when I do, I never want to embark on an odyssey to the grocery store.

Lucky for me, The Internet knows a lot. One thing The Internet told me is that you can make (vegan) ice cream out of bananas. I can hear you already: “But I don’t want banana flavored ice cream!” “It won’t have the same texture!” “Healthy food tastes like crap!”

If that’s you, I want you to sit there quietly in your wrongness. You’ll never know until you try and I have tried for you. And now I have ‘ice cream’ way more often than before. Slice up a banana per person (2 if this is your dinner), set on a plate, put in the freezer for an hour, stick in food processor, and don’t lick the blades when it is all done. They are sharp.

Food processor or blender, it will take about 5 minutes and some scraping. But it will magically turn from frozen crumbles to creamy goodness right quick. The flavor is so mild. If you are worried about having the banana flavor ruin everything add a few drops of vanilla extract. Toss in some fresh fruit. Add some cocoa powder. The sky is the limit!

Now that you have ice cream, cleaning up sounds like a waste of time. Before it melts, you can have that blender of food processor cleaned up. Simply squirt a drop of soap in, fill half way with water, and run on the highest setting for 30 seconds. Take apart, rinse, and there should be nothing left to scrub!

What to do with those banana peels leftover? Stick ’em in your composter! I have no compost at home, I have to take it to a friend’s house and drop it over her fence. No biggie, but where to store the smelly stuff? I took a plastic coffee can – the kind with the ‘sealed’ top – drilled a few small holes in the top and hot glued a carbon filter to the inside of the lid. Make sure the filter covers the holes. I got my filter at a pet store, people use them for kitty litter boxes. Shake it every other day and empty it when it is full or weekly.

There you have it, an easy Saturday project with a sweet reward when you are done. 🙂

Cheap, easy, green.