When the weather turns cold, and fresh local produce is hard to come by, it can be hard to eat as many healthy fruits and vegetables as often.
I have been on a big green smoothie kick lately because, I feel like I can still accomplish my goal of eating a lot of fruits and vegetables when I need a quick pick me up.

I have found that since I started making green smoothies for me and my family, my body really craves them, and it helps that my kids absolutely love them.  I love that you can pack so many vitamins and nutrients into one little drink, and it really helps me feel energized throughout my day.

I like to use a lot of vegetables in my smoothies, and I have slowly used more and more vegetables, and little by little, we have gotten used it.  In fact, the other day, my husband made a smoothie with a lot of fruit, and I found it to be too sweet.

Read more to check out my latest favorite green smoothie combination.

{Green Smoothie Recipe}

1 medium apple, cored, chopped in chunks
1 cup fresh pineapple, chopped (you can also mix pineapple and mango, yum!)
1/2 cup grapes
2-3 cups green cabbage, chopped in chunks
2-3 cups baby spinach
1 small carrot
1 small stalk of celery
1/2 cup zucchini  squash (yellow or green)
1 small lime (un-peeled and cut in half.  the zest makes it so good!)
1 medium banana”
1/4 cup ground flaxseed
2-3 cups crushed ice

Place items in blender*.

Blend until smooth.

*I have a high powered blender.  If you are worried your fruit and vegetables won’t blend well.  Chop them up a little smaller before adding them to your blender.  You can also add a tiny bit of water or kefir, or milk to get it to the right consistency.

Enjoy!!

Brussels sprouts often have a bad reputation.  But, these tiny buds, if prepared right, can be amazing.  It is the perfect side dish, and could be a great addition to your Thanksgiving table.

Brussels sprouts are a type of wild cabbage grown for it’s edible buds.  They are high in Vitamin A, Vitamin C, Fiber, Folic Acid, and contain high anti-cancer properties.  They do best in mild weather, and their peek seasons are anywhere between July and January in North America.

Today, I am going to share with you an amazing brussels sprout recipe!  I tasted a similar dish at a favorite restaurant of mine, and knew I had to recreate it at home.  If you haven’t given brussels sprouts a try for some time, give this recipe a shot, you may quickly reconsider.  The brussels sprouts are slowly sauteed in butter, and olive oil, and are hit with roasted hazelnuts, cider vinegar, and parmigiano reggiano cheese.  Heaven!

{ Recipe: Sautéed  Brussels Sprouts with Roasted Hazelnuts, Cider Vinegar, and Parmigiano Reggiano}

Serves 4-6

5-6 cups Brussels Sprouts (about 2 lbs), thinly sliced, washed and cored
1 tablespoon extra virgin olive oil
2 1/2 tablespoons un-salted butter
2-3 tablespoons apple cider vinegar
1/4 cup roasted  hazelnuts, chopped
1/4 cup parmigiano reggiano cheese, grated
sea salt to taste

Heat oven to 350 degrees.

On a baking sheet, place raw hazelnuts and toast in the oven for 10-15 minutes or until fragrant and toasted.  Remove from oven, peel (skin should peel off easily after toasting)  and chop.

Meanwhile.  In a large skillet over medium high heat, heat butter, and olive oil.  Add sliced brussel sprouts, and saute for 3-5 minutes until soft.  Turn the heat down to medium low and continue to saute, and add hazelnuts and sea salt.  Saute for 2-4 minutes.  Drizzle with vinegar and stir in well.  Place in a serving bowl and top with grated parmigiano reggiano cheese.  Serve immediately.

Enjoy!

One of my very favorite soups to make is clam chowder.  I have been experimenting with different recipes over the years, and I have finally perfected my recipe, just the way I like it!  My secret ingredient is corn.  I know many clam chowder enthusiasts may be scratching their heads at the addition, but I think it gives a little something to the soup!

{Corn and Clam Chowder}
serves 12
adapted from this recipe

3/4 cup butter, melted
1 cup flour

1 1/2 cups potatoes, diced 1/2 inch (about 2 medium potatoes)
1 1/2 cups celery, diced 1/2 inch
1 cup onion, diced 1/2 inch (about 1 medium onion)
1 cup green pepper, diced 1/2 inch (about 1 medium pepper)
1 (15 oz) can of corn
1 cup leeks, diced 1/2 inch
3 (6.5 oz) cans of chopped clams (keep the juice)
3/4 tablespoons fresh ground pepper
1 1/2 tablespoon sea salt
3/4 tablespoon fresh thyme, chopped
4 large bay leaves
1 teaspoon tobasco sauce
3/4 cup sherry wine (optional)
1 cup water
1 (8 oz) bottle of clam juice
2 quarts half and half milk

Directions

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 20-25 minutes, then remove from oven.

In large stockpot, combine remaining ingredients except half-and-half.  Bring to a boil, then turn down to medium low and simmer until potatoes are thoroughly cooked, about 20-25 minutes.   Stir butter-flour mixture into chowder and stir until very thick. Remove chowder from heat. Stir in half-and-half until blended. Place pot back on the heat, and heat over medium heat, stirring.  Once the soup begins to bubble again, turn down to low, and let sit for 30 minutes for the flavors to blend well.  Stir occasionally as the soup thickens up again.  Serve

Enjoy!