We’re getting ready for back to school after the holiday food frenzy and experimenting with new combinations while finding ways to add in more fruits and vegetables along the way. This month I’m sharing our latest Blueberry-Coconut Smoothie Combo that’s great for breakfast or after school along with a Snack Sushi roll that’s great for lunchbox packing & more after school yum. I love both of these recipes, but part of my favorite element is that I have found a flavorful blend to include kale that the whole family won’t know is there until I tell them. It’s perfect for picky eaters…
Although I think it’s important to tell picky eaters what they are eating once they like a recipe to help open their minds, sometimes you have to start some place! I have found that the baby leaf kale is the perfect leaf to squeeze into recipes that’s undetectable in most combinations.
We have been having a blast with our Blendtec & want to remind everyone about the 725 Design Series Blendtec Give-away at my site. You can enter up to 5 ways before January 30th, but don’t wait! Once you’ve tried some of these recipes, pop over and follow the entry instructions by clicking through to the give-away page below.
Blueberry-Coconut Smoothie by Jodie Fitz
1 cup coconut milk
1 cup fresh frozen blueberries
1 cup fresh baby leaf kale
1 teaspoon vanilla extract
1 teaspoon raspberry extract
1 tablespoon honey (optional)
Add the coconut milk, blueberries, baby leaf kale, vanilla extract, raspberry extract and honey into the blender. Blend thoroughly & serve.
Baby Leaf Kale: This can be found in the produce aisle at your Price Chopper Supermarket. We have found that the baby leaf is easier to add into recipes without any after taste for picky eaters.
Honey: Depending on the brand and flavor of coconut milk used and the tartness or sweetness of the berries, you may want to make the recipe without the honey and taste it first to see if it’s even necessary to add into the mix.
Snack Sushi by Jodie Fitz
Fresh Vegetables (see below)
1 slice, whole wheat bread
2 tablespoons whipped Cream Cheese
1 tablespoon yogurt based ranch dressing
Wash the vegetables and prepare them into long thin cut strips. Set them aside.
Cut off the crust of the bread. Flatten the bread by rolling it with a rolling pin on a clean surface or cutting board.
In a small bowl, mix the whipped cream cheese and ranch dressing together.
Spread a layer of the cream cheese mixture onto the bread. Add a few of the cut vegetable strips at one end and roll it once. Add a few more strips of vegetables and continue rolling and adding vegetables until you get to the end of the slice.
Pinch the bread a bit to seal it closed. Slice the veggie roll like sushi and serve.
Fresh Vegetables: In this recipe we used thinly cut red, yellow and orange bell peppers along with celery. But you can also add in your favorites; cucumber, carrots, baby spinach leaf, baby kale leaf, tomatoes, etc.
Ranch Dressing: The ranch dressing can be swapped for your family’s favorite. You can find a yogurt based ranch dressing in the produce aisle cooler at your local Supermarket.
HOW to REGISTER for the Give-away : CLICK HERE
PS ~ got to share these recipes at WNYT News Channel 13