Ginger Green Smoothie with Apples and Kale Leaves

[This post is part of my Green Smoothie series]

Using kale leaves in a green smoothie may be a bit unpalatable for some people. So to make the flavor more forgiving, I added a few apples and fresh ginger root. Ginger is incredibly healthy, packed with vitamins and minerals and studies show that ginger can even relieve nausea during pregnancy.

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Roasted Brussels Sprouts and Potatoes – A Quick One-Pot Side Dish

Roasted vegetables are a staple appetizer in my kitchen. It’s forgiving and a nice way to use up any left-over vegetables you may have in your pantry or fridge. This time of year I always keep some Brussels sprouts and potatoes on hand which make for a nice combination when roasted together. Top with some crispy prosciutto (or bacon) for flavor and you have a nice side dish or standalone entree.

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How to Make Vanilla Sugar – Vanilla Beans Infused in Raw Cane Sugar

If you like to bake, this vanilla sugar recipe should be a pantry staple. But I’m not even sure if I should call it a recipe, it’s so easy! The only two ingredients are vanilla beans and sugar. I used raw cane sugar, which is not chemically refined and similar in taste to brown sugar. Use this in place of regular sugar in baked foods like cakes, cookies, muffins, or granola. I don’t bake too often, so I like to use it in my hot cocoa or teas.

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Sugar-Free Vegan Milk Shake with Goji Berries and Bananas

I always have a container of almond milk on hand. I use it in baked foods, in my oatmeal or muesli. This time I’ve made a vegan milk shake, and almond milk is an ideal non-dairy alternative with its creamy consistency and nutty flavor. It contains no lactose or cholesterol, so if you want to reduce your consumption of dairy it’s great to use as a healthy substitute. Stay tuned for my recipe on how to make your own almond milk!

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