Green Smoothie

There are lots of variations that can be made to this basic green smoothie recipe. You can use a variety of fruits and greens, but the ratio should be:

1/3 water

1/3 greens (after blended)

1/3 fruit

I usually start with 2 cups of water in the blender, then pack the blender full of greens (kale and spinach are what I usually use). Throw in 1/4 of a lemon (rind and all). Blend it down and add more greens and keep blending until the total volume is 4 cups after it's blended. Then fill the rest of the blender with fruit and blend until smooth. I almost always add a banana or two and frozen berries. If you like it sweeter, you can add some chopped dates as well. 

Slow Cooker Sausage Lentil Soup

1 pound lentils

1 cup diced celery

1 cup diced onion

1 cup diced carrot

2 cloves garlic, chopped

1 pound sausage (we like apple chicken sausage)

6 cups chicken or veggie broth

2 cans diced tomatoes, undrained

2 cups chopped spinach or kale

Juice of 1 lemon

1 teaspoon Canadian steak seasoning (or salt and pepper to taste)

Brown the sausage then add all ingredients to crock pot and cook on high for 4-6 hours or low for 6-8 hours. Before serving, blend 2-3 cups in blender and add back in or use immersion blender to thicken. 

Roast Veggies

I like to mix it up a bit when it comes to roasting veggies in the oven. Some of my favorites are:

Cauliflower
Broccoli
Sweet Potatoes
Fennel (Just the white part)
Potatoes
Carrots

Chop the veggies into bite sized pieces. I always add an onion as well, chopped into smaller pieces. Place on a cookie sheet and drizzle with olive oil, garlic salt, and pepper. Preheat the oven to 425* and cook for 20 min, then stir and cook for about another 20 min.