Tuesday, October 22, 2013

My Kids Say the Darndest Things: Part Four

Madelyn crying: I hurt myself!  Whaaaaaa!
Me:  Why?  What did you do?
Madelyn: I was practicing my ninja moves and hurt myself!  Whaaaa!

Kaiden: "Madelyn, can you please go get that car that I was using?"
M: "No.  It jokes me."
Me: "What does that mean?  Can you please go back downstairs and get his car?"
M: "No.  It jokes me."
Kaiden: "Madelyn! What. does. that. mean?"
M: "It's Spanish."

M: "Look at that spider.  He is in a racoon."
Me: "Oh, the spider is?"
M: "Yes.  That is where the spider sleeps.  And then he will turn into a butterfly."

M: "My head was falling down."
Me: "What do you mean?"
M: "I was putting these cards back in and my head was falling down.  It does that when I get tired.  Then it makes me not talk."

M: "Mommy.  When I dance it means mommy and when I shake my booty it means daddy!"

M: "I'm gonna joke daddy when he gets home and tell him that we ate at Old McDonalds."

M: "You know that broom I have up in my room?  Maybe I can use it to broom up all the dirties."

Kaiden packing up toys in his backpack for a pretend camping adventure:
"Flashlight. Chet!  Bandaid. Chet!  Dinosaur. Chet!  Waterbottle.  Chet!  I think that will do it."

M: (After Daddy went potty) "Oh, it's smells very interesting.  Aaaannnnd it smells stinky."

M: (After spraying body spray on her arms) "Smell my boo boo.  Doesn't it smell good?  Does it smell like boo-boo anymore or like flowers?"

M: " Eeny, meeny, miny, moe.  Touch your toes and any dough.  Eeny, meeny, miny, moe. 

K: (Playing rock/paper/scissors) "Rock, paper, scissors, shoe.  Rock, paper, scissors, shoe."
Me: "Kaiden, it's rock, paper, scissors, SHOOT." 
K:  "Shoot?  What does shoot mean?" 
Me: "Never mind.  Just say it however you want."

Sunday, October 6, 2013

Our Lunchbox-Week 6

Here's last weeks lunchbox love.  Another week of just trying to find anything that was in my cupboard.  Not too shabby considering that there wasn't much to pull from.  All recipes are below!

Overnight oats, oranges and grapes, Strawberry Gogi berry mini muffins that I made awhile ago and froze, rice krispie treat (modified)

Each kid got a veggie sandwich with lettuce, tomato, cucumbers, shredded carrot and hummus on an organic sourdough bread, organic grapes, and Lucy's chocolate chip cookies.  Madelyn likes squeezy applesauce while Kaiden likes just regular organic, unsweetened applesauce from Trader Joe's. 

I was feeling festive so I made PB&J sandwiches and used my pumpkin cookie cutters.  Strawberries and applesauce with Maple Leaf cookie and "oreo" cookie from Trader Joe's.
Recipes I used:
Overnight oats-We normally eat these for breakfast, but who said I couldn't pack it for lunch?!?!  It's a simple recipe to make the night before.  I don't add the maple syrup the next day and think it is plenty sweet enough as long as you use a really ripe banana.  YUMMY!

Rice Krispie Treats-I used the original recipe except I modified it by using, Erewhon organic brown rice cereal, vegan marshmallows, and Earth Balance vegan soy free butter.

Strawberry Gogi berry muffins-Find the recipe in Dreena's book Let Them Eat Vegan.  Love her. Her chocolate chip cookie recipe is my go to...so good!  Her blog is here.

Hope you get some new lunchbox ideas here.  Have a great week!

Happy 6th Birthday Kaiden!

Wednesday was my bubby's 6th birthday!  We got to celebrate by going on a hay ride with his kindergarten class.  
We had a small celebration that night with MeeMa and P-pa.  Then Saturday we took the kids bowling per Kaiden's request.

Stop growing up my special boy!  God sure did make you special and I can't wait to see all the great adventures that your life takes you on :) I love you to the moon and back.

Friday, September 27, 2013

Our Lunchbox-Week 5

Oh. My. Goodness.  I am one tired momma today.  I took a spinning class this morning that kicked my booty.  That girl was crazy.  But, dang, it felt good.  So here we go into the weekend.  Hopefully we will all sleep in tomorrow and enjoy what is left of this beautiful weather happening right now.  Love it. 

Here's a look into our weekly lunchbox.  It wasn't too exciting since I didn't have much food in the house.  I just got to the grocery store today which didn't help me this week during lunch time, but what can I say?!

Both kids got half of a Trader Joe's bagel with vegan cream cheese.  Kaiden got leftover watermelon slices (from our camping trip last weekend), popcorn and 2 Trader Joe's sandwich cookies.  Madelyn got a squeezy applesauce, homemade chex mix (recipe below to make it vegan and organic) and 2 cookies. 

Both kids are on a bagel kick.  So they begged for bagels in their lunch.  Again.  As long as it's something they will eat, then I don't care.  Both got 3/4 of a bagel with vegan cream cheese, orange slices with blueberries, Applegate ham roll-ups, and a piece of a vegan brownie.

For a "treat" they both asked for chocolate soy milk in their lunches today which I went along with :)
Both kids got PB&J sandwich, cucumber slices with hummus, apple slices and 2 Trader Joe's sandwich cookies. 

Recipes I used:
Chex Mix- I use the standard Chex Mix recipe with a few modifications cause a big dose of GMO's isn't an appetizing thought for me.  I sub out Cascadian Farms multi grain squares, Earth Balance butter and Annie's Worcestershire sauce.  Follow directions and you have a yummy snack!

Vegan brownies-I used this recipe and it was ok.  After reading a bunch of the reviews I went with one of the modified versions but can't remember which one.  They were kind of "cakey" rather than fudgy brownie like and pretty crumbly.  So, the search continues for another vegan brownie recipe. 

Friday, September 20, 2013

Our Lunchbox-Week 3 & 4

I spent all day getting ready for a camping trip that we are going on this weekend.  Some may not call it camping since we will be sleeping in a cabin.  Although it does have a bathroom in it, it doesn't have a kitchen.  That's as close to "roughing it" that you will get from me.  We'll see how this all goes, but I feel like you have to pack up your whole house just to go away for a weekend.  It's a lot of work. 

Anywho, here are two weeks worth of lunches since I must have been uber busy last week to post.   

Madelyn's lunch since she is in a "nut free" school.  Ants on a log with vegan cream cheese.  Carrots with vegan ranch dressing for dipping.  Hummus and TJ's wheat thin crackers (which I switched out for TJ's Triscuit crackers at the last minute when she informed me that she thinks the wheat thins are "yucky.")  Fruit salsa.  I didn't fill the last container since she hasn't been eating all her food.
Kaiden got ants on log with peanut butter since his lunch class is not nut free.  He got the fruit salsa with homemade cinnamon sugar whole wheat tortilla chips (recipe below) and a vegan chocolate cupcake with vegan butter cream frosting.  (Madelyn took her cupcake for snack time since there was a classmate celebrating a birthday.  I always send theie treats with them on birthday days)

Both kids got a half of a Trader Joe's cinnamon raisin bagel with vegan cream cheese, carrot sticks with vegan ranch dressing, fruit salad and a homemade vegan chocolate chip cookie (again, Madelyn had her cookie for snack since there was ANOTHER birthday celebration for school)
I have been running low on food this week since I knew I didn't want to make a trip to the grocery store until later in the week so I could stock up on our camping food.  Using what I had on hand I came up with some pretty decent lunches for the week.  At least no complaints from the peanut gallery.
Both got Applegate turkey roll-ups with Organic Valley American cheese (what a treat for them!).  Apple "sandwiches" with peanut butter and granola on the inside, strawberries and blueberries & vegan chocolate pudding
This was really a feat since there was NOTHING left in the house to eat.  Thank goodness for frozen dime sized banana pancakes with maple syrup for dipping!  The last of the blueberries from the fridge and a pre-packaged organic applesauce (Madelyn got a squeezy applesauce since she likes those better) and a package of Lucy's vegan/gluten free chocolate chip cookies (I haven't tried these, but both kids say there are really good!)

Madelyn stayed for lunch on Friday but Kaiden did not since we wanted to get on the road for camping and his afternoon class ends too late.  So Madelyn got a vegan chocolate zucchini muffin, hummus with grape tomatoes, Persian cucumbers & TJ's tricuits for dipping.  Two Trader Joe's sandwich cookies for dessert.
So there you have it!  Two weeks of lunches down....too many more to count to go.  But, have I mentioned how much I am loving our Laptop Lunchboxes?!  They make packing lunch so much more organized and keep all of the kids lunches, snacks and water bottles neatly in one place!  Love them!

Recipes I used this week:
Fruit salsa and cinnamon tortilla chips-I used this recipe but modified it a bit.  I just used cut up fruit and didn't add any sugar or preserves to the salsa.  It's plenty sweet enough without it and the fruit will give up some juice while it sits so it makes it watery-like.  Just make sure to chop the fruit very small :)  I also used melted vegan butter for the tortilla chips and just brushed it on the whole tortilla then sprinkled with cinnamon sugar.  Then I used a pizza cutter to cut into 8 triangles and baked.  Me and hubs LOVED it....the kids weren't overly impressed with the chips but gobbled up the salsa.

Vegan Ranch Dressing-Kaiden LOVES this stuff (as do the rest of us!)

Vegan chocolate cupcake-I got a "wacky cake" recipe from my friend and was blown away at the moistness (totally a word) of it all.  It's been my "go to" recipe for cake/cupcakes.  I make a batch and freeze these so I always have some to send with the kids when there are birthday parties at school.  The history of "wacky cake" is pretty interesting.  Here's the recipe that I use: 1 1/2 c AP flour (I use 1 cup AP flour and 1/2 c WW flour), 1/4 c unsweetened cocoa, 1/2 tsp baking soda, 1/2 tsp salt, 1 c sugar, 1 tsp vanilla, 1T white or cider vinegar, 6T oil, 1 c water.  Sift flour, cocoa, baking soda and salt together in bowl.  Add sugar.  With your finger poke 3 holes (2 small, 1 big) in the flour.  Pour vanilla in one hole, vinegar in one how and oil in large hole.  Pour water over top and stir together with a fork.  Bake 35-40 min for a 9x9 pan or 15 min for cupcakes.

Vegan butter cream frosting

Vegan chocolate chip cookie-Dreena has mad cooking skills and these cookies are the bomb.  Make sure to follow the directions to a "T" or they will come out hard and dry.  These don't last long in our house.

Vegan chocolate pudding

Vegan chocolate zucchini muffins-I usually make a double batch and freeze these.  Both regular size and mini muffins. 

Sunday, September 8, 2013

Off to Pre-K and Our Lunchbox-Week 2

Madelyn headed off to her first day of pre-K on Friday!  I anticipating a little sadness that her big brother wasn't at the same building this year giving her the comfort of seeing him in the hallways.  But, my big girl had no tears and was excited to start!

Stop growing up my sweet baby girl!  

Madelyn will also be spending lunch at school again this year.  But this year she's got her laptop lunchbox to make it more fun!  With the Labor Day holiday last Monday I only had to pack two lunches and because I was out of practically everything in my refrigerator we did the best we could with what was on hand.  
Hummus with cut up apple (the hummus came back uneaten-Kaiden is on a hummus strike I guess).  Cut up cucumber, carrot and celery with homemade vegan ranch dip (He LOVES this stuff!).  Trader Joe's wheat thin crackers and a chocolate chip cookie.

Vegan cream cheese, cucumber and Applegate turkey roll up in whole wheat tortilla (a treat for turkey-which most of this came back uneaten since they both said they didn't really like it).  Cut up strawberries, mini vegan pumpkin muffins & chocolate chip cookie.

Recipes I used:
Vegan pumpkin muffins-instead of the sugar I use 1/2 cup of honey and they come out plenty sweet enough for us.

Hope your week was great!  

Wednesday, September 4, 2013

Our Lunchbox-Week 1

This year is the first year at our public school kindergarten that you can choose to attend a full day program or a half day program.  All academics are done during the half day option but the full day option incorporates an "enrichment period" which just basically builds upon the things they have already learned in their regular kindergarten session.  In other words, the district was losing students of working parents to the local charter/private schools that have full day kindergarten and they wanted to bring that money back into the public school so they have a glorified day care option to fill the full day.  Whatever you call it we are trying out the full day option on MWF and keeping half days on T/TH.

On full days we need to send in two snacks (one for morning and one for afternoon) in addition to a lunch.  I was like a kid in an (organic) candy store when I ordered the kids their Laptop Lunchboxes.  I ordered the dual compartment kit for both of them to accommodate snacks/lunches (Madelyn's in the "girly" color).  I'm in LOVE with their lunch boxes!  Cause I'm weird like that.  I even took a day to make a meal plan for their weekly lunches.  Some of the meals play off of my dinner meal plan so that I can incorporate leftovers into lunches.  Although only a week into school, it's made packing lunches fun for both me and the kids.  Madelyn will start pre-K on Friday in which she will get to jump in on the lunch fun.  I'll try to post our weekly lunches on Fridays cause I know there are some moms out there looking for lunch inspiration.  I'm with you girls and I'm here for you trying to navigate this world of school lunches.  While I try to keep to a vegan-ish menu as much as possible, we do eat some animal products from time to time.  So, some of my menus will reflect that.  But, I can assure you that they will always be full of "real food" instead of processed junk.  Enjoy!
Star shaped PB & J sandwiches cut with small cookie cutters, fruit salad with a heart shaped toothpick, trail mix & homemade vegan chocolate pudding
Leftover silver dollar banana pancakes with maple syrup for dipping (in small lidded container) from dinner the night before.  Cut up strawberries, leftover overnight oats with blueberries (from breakfast) & vegan chocolate pudding with vegan chocolate chips.

The kids attended camp this summer and their lunchboxes happen to arrive the last week of camp.  So I was able to give it a try before school was in full swing.  Here's a glimpse of what they had at camp.  
Banana wrap with peanut butter and honey, fruit salad, Annie's organic pretzels, 365 sandwich cookies, applesauce with cinnamon

Sushi sandwich (using honey whole wheat bread from Great Harvest Bread Co.) with vegan cream cheese and organic strawberry jelly, organic peaches, carrots & cucumbers & vegan chocolate pudding
Hope you find some inspiration in our lunches.  My kids love to see what they are getting each day and I can honestly say that I enjoy making lunches!  Ask me again halfway through the year and I might have a different answer, though :)

Have a happy day!

Tuesday, September 3, 2013

Kindergarten Bound

Yep.  The time finally came that Kaiden headed off to kindergarten!  The excitement was palpable (Kaiden) and the tears were flowing (Mommy).  My little boy is so grown up!  

The first day was exhausting for Kaiden (and the rest of us too for that matter). After heading to bed at 7:30 that night he woke up the next morning stating that, "I don't want to go to kindergarten anymore.  You have to wake up too early."  

Amen to that brother.  Amen to that.  

Welcome to the rest of your life, kid.  God's got big plans for you and I can't wait to watch the journey. 

Monday, May 13, 2013

Goodnight Prayers by Madelyn

"Dear God, please help me to do what I need to do. I really want it to be my birthday soon. It sure was a great day. Please help Daddy remember to come
in and say goodnight to me. Help him to fight off all the bad guys to protect me. In Jesus name, Amen."

Sunday, February 17, 2013

Meal Plan-1/17/13

I just came off of a quiet, relaxing anniversary weekend.  My parents so kindly took the kids Friday and Saturday night and hubs and I were able to see a movie, go to the gym, out to breakfast and out to dinner.  All without kids.  There may or may not have been a lot of TV watching done by me on Saturday afternoon while all other housework took a backseat.  I'm not sure though.  At any rate, it was marvelous...and quiet.  Did I mention that?  Ahhhhh....

So, back to work and running kids to and fro and back to the chaos that we call our life.  It's all good when you have a meal plan in place.

Tuesday-Mac-Oh Geez!
Wednesday-Black bean burgers
Thursday-mish mosh of leftovers since the kids eat at Mee-ma/P pa's and hubs picks them up late.
Friday-Potato pizzas
Saturday-Pasta dish
Sunday-Tomato, avocado, pesto grilled cheese with salad
Monday-Minestrone soup (frozen from a different batch)
Tuesday-Assorted roasted veggies (red potato, zucchini, brussel sprouts, peppers)
Wednesday-Pancakes and hash browns
Thursday-Lentils with brown rice

Have a great week and don't forget to drink your green smoothies this week!

Thursday, January 24, 2013

Breakfast Brown Rice Pudding

In my meal plan this week I added a new recipe to our morning breakfast routine. Although we never seem to get tired of overnight oats, I wanted to throw in another option for a warm quickie breakfast packed with nutrition. It didn't disappoint and has quickly become a favorite among all of us.

I am not one to measure, so after I made the first batch by measuring the next day I sort of eyeballed everything and just threw it all in a pot together and hoped for the best. By the 3rd time we ate it I had made enough modifications to make it pretty darn near perfect. The original recipe is here.

I cooked my brown rice in a rice cooker at night then put in the fridge for the next few days. I tried another recipe for breakfast brown rice pudding that had you cook the rice on the stove top and it failed miserably. After 50 min - 1 hour the rice was still hard. So, I haven't mastered the craft of making brown rice on the stove top yet (obviously). BUT, in the rice cooker it comes out perfect. Just make sure to soak your brown rice for at least an hour before cooking. Then rinse until the water runs clear.

2 cups brown rice
*1 1/2 cups milk of your choice
Handful of raisins
1 T of maple syrup
1 T (or so) of brown sugar
1 T chia seeds
1 tsp vanilla
1/4 tsp of cinnamon
1/2 mashed banana (the riper the better)
*Chopped walnuts or choice of nuts
diced up fruit (we used strawberries and blueberries and oranges)
Sprinkle of flax seed/wheat germ mix

Put rice, milk, raisins, maple syrup, brown sugar, chia seeds, vanilla and cinnamon in a pot and simmer on low to med heat until it becomes a thicker consistency. While that's cooking, mash 1/2 banana in each person's bowl. Once the mixture is heated through and slightly thick spoon it over the banana. Top with flax seeds, walnuts and fruit. Add another splash of milk if you want/need to thin out the consistency.

*We use Trader Joe's unsweetened vanilla almond milk (found in the refrigerated section). Make sure your nut milks DO NOT contain carrageenan. Almond Breeze brand is one that does, while Silk does not. Even TJ's shelf stable almond milk contains it, while the refrigerated version does not. Go figure. So read your ingredients or even make your own rice, almond, hemp milks! It's actually simple to do!

*Kid tip: Madelyn likes walnuts while Kaiden could totally live without them.  I usually will grind my walnuts in the Vitamix (use a food processor if you don't have a Vitamix) to make the walnuts into a powdery form.  This way when I sprinkle them on things like this or in overnight oats they won't even know it's there but they are getting a healthy dose of Omega 3's!  It will be slightly sticky because of the oil in the nuts...so don't over process   And probably best to store them in the fridge.

Give it a try and let me know what you think! MMMmmmmm! Want more recipes and tips? Come look at our new blog about real food at www.realfood.life.

Saturday, January 19, 2013

Meal Plan-1/19/13

I don't know if I have mentioned that I returned to work this past week on a part time basis.  It's been 5 years since I have worked in the "real world" and I was terrified at the thought of it all.  But all in all this week went surprisingly well and I actually really enjoyed the familiarity of being back and work.  And of course the "quiet time" while at work in my office was pretty sweet.  I guess I can compare it to going to the grocery store without kids.  It all kind of seems like a big vacation.  

At any rate, all the "free time" that I have now (as if!) has been cut in half.  I am still trying to figure out and navigate this new schedule of mine but I suspect it's going to consist of laundry and grocery shopping at night or on the weekends as well as trying to prepare breakfasts/lunches the night before so as to not be completely crazy in the mornings.  

In addition to the lack of time the New Year has brought us, we also started off 2013 on a STRICT budget.  We have gone to CASH ONLY system.  Dave Ramsey style.  We even cut up on credit cards on New Years day (GASP!).  Oh the horror!  But, both lack of time and strict budgeting has forced me to put meal planning back at the top of my list (notice how it's taken me 19 days into the new year to accomplish it?  Ho hum.).  Cause a funny thing happens when I actually have a meal plan in place.  I actually spend less at the grocery store.  Imagine that!  So here goes nothing...

Saturday-Left overs
Sunday-Roasted veggie and eggplant parm sandwiches
Monday-Whole wheat pasta with veggies.
Tuesday-Salmon and rice with veggies
Thursday-Crock pot tortellini soup
Friday-Hamburgers/veggie burgers
Saturday-Plant powered pizza
Sunday-Veggie chili in my crock pot
Monday-Sweet potato burritos
Tuesday-Olive Garden Minestrone soup
Wednesday-Curry veggies over rice
Thursday-Broccolli slaw salad
Friday-Breakfast for dinner.  Eggs and hash browns and toast.
Saturday-Spring rolls with thai noodles

Overnight oats
Breakfast rice pudding
English muffins with almond butter and banana slices
Rips big bowl

Hemp salad
Left over quinoa waldorf salad
Bagels and vegan cream cheese
Veggies, fruit and hummus with crackers
Left overs

I encourage you to start a meal plan today.  Remember it's not set in stone but rather a guide to use during the week.  It gives you a plan as to what to buy at the grocery store and helps with that 4:00 dinner rush.  I know that it's best to have a meal plan in place just finding the time to do it is another story!  What's on your menu this upcoming week?  I'd love to hear!

Wednesday, January 2, 2013

Green Smoothie

 (Come visit our new website, Keepin' it Real, for more real food recipes and information!)

Hope you all had a Merry Christmas and a Happy New Year!  We had a great Christmas (thanks for asking) with our family.  We did our best to make it less about the presents this year (as last year was ridiculous!) and more about Jesus.  I think we succeeded   The kids had a blast, as well as the adults.  As for New Years...well, it just seemed to be another day like every other day around here.  I think I stayed awake until about 9:30 on NYE.  I tell ya, the excitement never ends.    

So here we are with Christmas behind us and two days into 2013.  If you are like most Americans, you put "lose weight" as your #1 New Year's Resolution.  In January 2012 my resolution to "eat healthier" caused me to adopted a plant based diet (mostly vegan) and I haven't looked back.  The first few months were a challenge to my meal plans, taste buds and will power, but I can honestly say that I feel so much better and don't worry about my weight since adopting this way of life.  Although we still occasionally eat meat and dairy products it is only a fraction of what it used to be.  Quite honestly, if and when I do eat meat or dairy I often regret eating it within 30 minutes as it makes me feel bloated, nauseous and just plain "icky."   

If you have read my blog for any amount of time you know that we often start our mornings out with a fresh green juice.  We started juicing after watching Fat, Sick and Nearly Dead last year.  Go watch it now if you haven't seen it (free online).  Watch now.  Come back and read later.  I have recently switched to making green smoothies for the past couple months.  No real reason other than that my Vitamix is a little easier to clean than my juicer.  None-the-less it's been a good to switch it up a bit.  I encourage you to start the New Year off right.  If you do nothing else this year as far as changing you diet, at least start adding green smoothies or juices to your daily routine.  Oh, and ditch the caffeine.  You'll thank me later.  


1-1 1/2 cup water
1 T chia seeds
1T flax seeds/wheat germ mix
1T of hemp seeds
1/2 cucumber, cut up (peeled if not organic)
2-3 organic celery stalks, cut up
1 apple, seeds removed, skin left on, cut up
1 ripe banana (the browner the better), fresh or frozen
Handful of kale
Handful of spinach
10 drops of stevia
1 date 
1" pc of ginger peeled
*Children's probiotics

I often add some mixed berry frozen fruit, or feel free to freeze your bananas first.  If you don't have kale or spinach, substitute any greens that you have on hand.  I often use two kinds of greens in one smoothie.  romaine or collards can work as well.  In fact, today we used romaine and spinach with frozen banana and mangos.  Oh yum!  Another option is to add a half of an avocado (don't worry, it doesn't change the taste too radically) or some almond butter.  Maybe some coconut, chocolate chips (vegan of course) or cashews. The possibilities are endless!  Go ahead and experiment.  

If you are new to green smoothies, you may want to stick to spinach and collards or romaine first to get used to the taste as these greens will be less noticeable.  Work your way up to kale if you can (along with another green) since it will add the most bang for your buck nutritionally speaking.  I would advise against using greens such as arugula and mustard greens as they tend to have a "spicy" flavor that is VERY apparent in your juices/smoothies.  Fill your Vitamix up to the top and blend away.  Although I have never used any other type of blender, I believe it's possible to get a smooth green smoothie with another type of blender.  You might just have to add a bit more water or blend for longer period of time.  

*I often will mix in 1 tsp child's probiotics in the kid's smoothie (Yes, my kids drink up their smoothies and even ask for seconds:).  Then I will sometimes mix in a scoop of Green Vibrance in hubs' and my smoothie.  This will definitely change the taste of the smoothie and can be a hard taste to get used to.  But it's loaded with extra nutrition that will help ward off those winter germs!

Now get going!  Make your green smoothie today and watch your energy soar!