Day 13 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.
Even though I haven’t had much luck with new recipes lately, I tried another new recipe on Day 12. This time, success!
I made a double batch of the Oven-Fried Chicken Chimichangas. I made a few of them with the non-list cheese that is still in the fridge. I skipped the cheese for the rest.
The kids enjoyed them so much for dinner that they both re-heated the leftovers for breakfast this morning.
The year we sold our house and returned to the RV full-time, I invested in a Blendtec blender. We began making daily fruit smoothies. Then Mike decided we needed to make them green fruit smoothies by adding a bit of spinach. Miranda balked at the color, but still enjoyed the taste.
Over the past few months Mike started making green veggie smoothies. The idea of drinking vegetables didn’t sound good to the kids or me.
Until a few weeks ago, Mike was the only one drinking them. When I visited my chiropractor last month I mentioned the green veggie smoothie to him. Oops. The chiropractor gave me verbal instructions to drink it, too. Now Mike pours himself a large glass and me a small glass of the green veggie smoothie daily.
It’s time for Mike to make another batch. It’s pretty much eyeball measuring, but this is Mike’s basic recipe.
Green Veggie Smoothie
- spinach - about 1 1/2 - 2 cups
- tomato - 1 large or a handful of grape tomatoes
- carrot - 1 large
- sweet peppers - 1 or 2 small
- sea salt
- orange juice - optional
- avocado - optional