Green Protein Drink

So I know “Green Protein Drink” sounds gross. Fear not! The drink itself is delicious and restorative; both herbaceous and fruity. Trust me. I have one almost every day.

This drink is packed with protein, sugars, fiber, vitamins and minerals. It helps me with nutrition, weight management and even makes my breath fresher (thanks parsley!). The consistency is smooth, somewhere in between juiced veggies and a smoothie. I advise you pick one day to buy all the produce, wash it, dry it and put it in tupperware or bags with paper towels in them to decrease the moisture. Just make sure you use up all the veg within a week!

Green Protein Drink

Leafy greens, yogurt and some fruit in a drink. Talk about a healthy habit!

2-3 kale leaves
5-6 spinach leaves
4-5 sprigs of parsley
2-3 slices of apple or 5 berries
1 rib celery
½ cup OJ
cup water
1 tbsp honey or agave
½ cup 2% or full fat yogurt

Add ingredients a Nutribullet or a Blender
Blend for about 2 minutes or until smooth.
If the mixture is too thick, add water
If the mixture is too bitter, add more honey

Green Protein Drink

My Nutribullet helps me keep up with healthy habits. Blenders work well to make healthy drinks.

Salmon quinoa cakes

I made these salmon cakes after watching Damaris Phillips’ Food Network show, Southern at Heart. I thought the idea was genius. Filling, flavorful and fast. I adjusted the recipe to be more practical for a simple weeknight meal. Serve it with cooked quinoa and a simple acidic spinach salad. Acid really cuts the richness.

Salmon quiona cakes

These salmon quinoa cakes taste indulgent, yet they are packed with good fats and nutrients! It’s a win-win.

For 6 cakes:

1.5 lb skin on salmon fillet
1.25 cup cooked quinoa
3 scallions, sliced
1 chipotle pepper, stem removed
4 cloves of garlic
zest of 2 lemons
1 egg, whisked
2 tbsp flour
3 teaspoons of salt
2 teaspoons of pepper
1 tbsp coconut oil
Lemon wedges for serving

Preheat
Oven to 400° F

Line baking pan with foil
Place salmon on foil, skin side down
Bake for 10-12 minutes,
Allow to cool, remove skin
Flake fish into large mixing bowl

Meanwhile…
Measure 1 cup quinoa, soak for 5 minutes, rinse well in mesh strainer
Boil 2 cups of stock, or water with bouillon, or salted water in saucepan, reserve hot liquid in a bowl
Add rinsed quinoa to dry saucepan, toast quinoa over medium heat until dry and nutty smelling
Add broth or water back to quinoa, bring to a boil, then down to simmer
Cover and cook for 10-15 minutes on low, allow 5 minutes to rest, covered after you turn heat off
Only use 1.25 of the quinoa for the cakes. Serve the rest with your meal or reserve for another time

Preheat oven to 350° F

Finely chop garlic and chipotle pepper (remove seeds if you don’t want heat)
Add scallions, garlic, chipotle, quinoa, salt, pepper, lemon zest, egg and flour and mix well
Form 6 patties, place on a rack on a baking sheet
Heat a cast iron skillet to medium, add 1 tbsp of coconut oil
Once hot, add the cakes to the pan in batches and brown about 2 minutes per side
Return cakes to the rack on the baking sheet and bake about 10 minutes

Serve with lemon wedges, an acidic salad and cooked grains.