Daily Dose of Greens

Tips For Eating and Living Well

Archives for April 2015

Almond Oatmeal Breakfast Cookies with Chia Seed Jam

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cookies with coffee

As I’ve mentioned in previous posts, breakfast is not a meal on which I enjoy spending lots of time. I’m usually too eager to start my day and will settle for a bite of Abby’s morning banana and a cup of coffee. I’m also guilty of grabbing a leftover oatmeal cookie and calling it “oatmeal” to make myself feel better, which was really the inspiration for this recipe.

There are several other breakfast cookie recipes online, but all of them I saw contain banana as a key ingredient. Banana is fine, but not everyone likes its strong flavor (my husband, for example), so I decided to make a nutritious banana-free cookie that constitutes a balanced breakfast. The result was high in fiber, protein, omega-3’s and antioxidants, and so delicious!…

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Spring Garden

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I’m pleased to announce that my spring/summer garden has been planted!

Last year was the first summer at our new house, which came with six raised beds in our side yard. I was so excited about finally living the dream and having my own vegetable garden that I went a little overboard. I planted several tomato plants, various peppers, zucchini, yellow squash, herbs, red cabbage, wildflowers, leeks, and watermelons. The watermelons didn’t survive the cold weather the first week we planted them, but after a few weeks, everything else in the garden exploded. The tomato plants got so big, the tomatoes weighed down the wire towers and bent them, knocking some of them down. The squash and zucchini plants were so enormous, their leaves overshadowed the poor pepper plants….

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Asparagus Fries With Sweet Mustard

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Asparagus Fries

I’ll admit, I like asparagus, but I don’t love it. For me, it really depends on how it’s cooked.

I had a bunch of asparagus in the fridge, so I decided to dredge each spear in my super-nutritious flax batter and bake them. What resulted was a delicious appetizer or side dish that I believe even kids would love! I call them asparagus fries, even though they’re not technically fried. I dipped them in a store-bought maple champagne mustard, but any honey mustard would do. …

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Piñata Peppers With Vegan Queso

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Piñata Peppers w/ Queso

If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!

I call this dish “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special.  …

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Banana Berry Granola Bars With Toasted Coconut

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Banana Berry Granola Bars

Yesterday I posted a recipe for Peanut Butter Chocolate Chip Granola Bars, and since granola bars are so customizable, I decided to make another flavor: Banana Berry with Toasted Coconut.

Dried fruit, although fairly high in sugar, is a convenient snack (especially for toddlers!). I decided to combine my two favorites — freeze-dried bananas (a.k.a. “space” bananas) and dried wild blueberries. And since I had some toasted coconut on hand, I crushed some of that and added it to the mix. All of these flavors, in addition to the almond butter and ground cinnamon, come together to form a granola bar that tastes like a blueberry muffin with a hint of banana. It’s a great bar for breakfast on the go! …

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Peanut Butter and Chocolate Chip Granola Bars

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PB Granola Bars

A few weeks ago I posted a recipe for homemade granola, so it’s no surprise that I decided to make granola bars, right?

My husband has been leaving for work early for meetings lately, so he has been requesting a breakfast he can grab and take with him. Loose granola lacks the convenience factor you get with granola bars, so I obliged and made two different bar flavors — peanut butter chocolate chip and banana blueberry with toasted coconut. After a few tweaks, I’m now very happy with the results — perfectly chewy, crunchy, slightly sweet, and nutritious! …

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Peanut Butter Brussels Sprouts w/ Lemon and Raisins

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PB sprouts

I know what you’re thinking: peanut butter and Brussels sprouts??? Weird…

But please trust me on this one. Give this quick recipe a try, then thank me later. All you need is about ten minutes and six ingredients, and you have an amazing side dish that your kids may even love! …

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Quick & Easy Beans and Greens

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quick & easy beans & greens

Here’s a quick and easy recipe for those of you who are super busy but still want to eat right and/or lose weight (in other words, this recipe is for just about everyone). Even though this recipe contains more than beans and greens, as long as you have those two ingredients, the rest can be whatever you have on hand that you feel like adding.

The result is a low-carb, low-calorie, nutrient-dense meal that comes together in just a few minutes! The garlic and herbs give this dish its savory flavor, while the greens add chewiness and the beans create a creamy bite. …

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Mango Jicama Slaw

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Mango Jicama Slaw

Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.

I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful! …

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