I’m still loving these Misfits Market boxes. I skipped the Christmas week box because I wasn’t going to be preparing as much food at home, but I will be getting another box in a little over a week. I still have fresh produce at home that I’m working on eating, and again I’ll only be preparing some of my meals here.
The last box had a good amount of potatoes and carrots, and I had some some other things I had to use up, so this was my dinner the other night. (By the way, I love how colorful everything is.)
(I served the following two items with corn as a side.) (And I had this a few weeks back as well. It’s a good meal.)
Roasted Potatoes & Carrots
three each: small red and yellow potatoes
1 each: small orange, purple, red, and yellow carrots
oil of choice
- Wash and towel dry the vegetables.
- Cut the top off the carrots, and any bad parts off the potatoes.
- Cut the carrots and potatoes into bite-size chunks of roughly the same size.
- Lay out on a baking sheet.
- Drizzle oil over the vegetables.
- Sprinkle salt and herbs over them.
- Mix the vegetables on the baking sheet with your hands to evenly distribute the oil and seasonings.
- Place in an oven at 400 degrees. Bake 25 minutes.
- Take out of the oven and turn the vegetables.
- Bake again at 400 degrees for another 20 minutes, or until the vegetables are tender. Remove from oven.
During the last few minutes of bake time, prepare the smoothie.
1/2 to 3/4 cup coconut milk
1 small banana
a handful of blueberries
a handful of raspberries
1 tsp pea protein powder
1 tsp ground flax seed
1/2 tsp coconut oil
- Put the liquid in the blender.
- Add the banana.
- Follow that with the pea protein, flax, and coconut oil.
- Add the berries.
- Blend until smooth, adding more liquid only if necessary.
- Mix things up, using items you have on hand to save money.
- Beets are great roasted, as is fennel, if you’d like to try something different.
- These two items could be served alongside a salad, rather than corn, for an extra nutrient boost.
Smoothies are a great breakfast beverage to have alone or with a separate protein source. I’ve been adding pea protein to mine, but sometimes I’ll enjoy them with an egg. I don’t consume the smoothies regularly during the autumn and winter months, but I begin to enjoy them each spring and through the summer.
I may change this habit, drinking them during the colder months more often. They are a great way to extra nutrients into your diet.
I used store-bought bananas as a base, but the rest of the produce was from my Madness Box from Misfits Market (Affiliate Link). (Use this referral code so we can both get a discount: COOKWME-PI4FFE )
Everything but the bananas were organic. In all honesty, I don’t usually bother with organic bananas because the skin is so thick on the fruit. This may change in the future, as I learn more about things. But, for now. non-organic is the way I am going with store-bought, thick-skinned produce.
Note that I do use a personal blender, not a full-size one. There is a fill line, so I don’t measure things out. I just fill until I hit that line.
1 small banana, peeled
1 orange, peeled
1 tbsp pea protein powder
1 tsp honey
frozen spinach or kale, a few sprinklings of it chopped
almond milk (can also use soy, rice, cashew, or even dairy milk if your body can handle it)
- Add a little liquid to the blender cup.
- Break banana into small chunks and add to the blender cup.
- Add orange slices to the cup.
- Add pea protein and honey.
- Sprinkle frozen kale or spinach bits to the blender cup.
- Add milk choice to cup, up to the fill line – or however much you need.
- Blend a few seconds, then pulse until smooth.
- Serve at lunch with a salad.
- Serve with a hot breakfast for added nutrients.
- Drink a smoothie at snack-time for extra nutrients.
- Make a thicker smoothie by using less liquid. Pour into a bowl, and top with more fruit, nuts, seeds, and coconut.
You May Also Enjoy
Cucumbers are a great addition to most smoothies. Their water content is high, so you might not need as much milk in this recipe as you do in others. Use what greens are in season. You’ll save money if you grow them yourself. Use organic ingredients whenever you can.
This recipes uses leftover ingredients from other recipes. Another great way to save money and create less waste.
vanilla almond milk
1 handful of greens – kale, chard, baby spinach
10 cucumber slices
6 banana slices
5 watermelon chunks
- Place everything except the vanilla almond milk into a blender.
- Cover and blend until smooth.
- Add the vanilla almond milk a little at a time and blend, until the smoothie is at the desired consistency.
- Pour into a tall glass.
- Add a straw and enjoy!
- Save money by using leftovers, and by purchasing produce in season.
- Switch up ingredients for different flavors.
- Serve with breakfast or as a snack.
Another leftovers type of smoothie for you to try. A lot of times I just use whatever I have on hand. Add more milk if it isn’t smooth enough. Smoothie recipes pack quite the nutritional punch at snack time, or with your breakfast.
1/2 cup unsweetened vanilla almond milk (may need more)
small handful of greens – kale, chard, or spinach
a few pieces of broccoli
10 baby carrots
3 chunks watermelon
1 small banana
- Place everything into a blender.
- Blend until smooth.
- Add a little more almond milk if needed.
- Blend again.
- Pour into a tall glass.
- Add a straw.
- Serve with homemade Paleo granola cereal at breakfast.
I love throwing whatever I have into the blender to see what happens. This is one of the food combinations I came up for a recent smoothie. Smoothie recipes are especially tasty, and certainly more healthy, when using organic foods. Feel free to use bits of leftover fruits and vegetables in this smoothie, as I have done with the kiwi.
1/2 to 1 cup of coconut water
small handful of a spinach or lettuce
1 small banana
3/4 of a peeled kiwi
1 teaspoon pure vanilla extract
- Place all but the coconut water into a blender.
- Add 1/2 cup of coconut water.
- Blend until smooth, adding more coconut water if desired.
- Pour into tall glasses.
- Add a straw.
- Try adding a few slices of cucumber.
- Look for produce in-season to save money.
- Serve with a breakfast of Paleo pancakes and sausage.
Once in a while I have a chocolate craving. I find smoothies are a great way to take care of this. Making them thick and adding ice is also a nice treat. Doing so almost makes a smoothie seem like a milkshake.
I use organic ingredients when I can. They really do have superior flavor.
1/2 to 3/4 cup of coconut water
1 small handful of spinach or Romaine lettuce
1 small banana
6 medium size strawberries
3/4 of a kiwi
2 tablespoons of cocoa powder
2 tablespoons of raw honey
- Put some ice into the blender along with everything except the coconut water.
- Blend until combined, adding a little coconut water at a time until the smoothie is the consistency you want.
- Pour into glasses, add a straw, and enjoy!
- Try using different lettuces and berries.
For this smoothie, I used the leftover pear and banana from the Pear and Blueberry Cereal I shared with you yesterday. Smoothies are a great, healthy way, when done right, to add essential nutrients to your diet. I love coming up with new combinations of ingredients for these drinks.
I finally broke down and bought this wonderful blender. I love it because the whole set-up sits nicely to one end of my my shelf. Remember: at this point I am renting a room, so things that take up as little space as possible are what I’m looking for.
This personal blender comes with two serving size cups and two half-size cups, so I can easily blend up just what I need of whatever foods I’m working with. The larger cups are perfect for smoothies.
1/2 banana, sliced
1/2 pear, chunked
a handful of still frozen spinach from the freezer
- Pour a little milk into the cup. Maybe 1/8 blender cup or so.
- Crack the egg into the cup.
- Add the fruit.
- Add the spinach.
- Pour a little almond milk in, no further than the fill line, depending on how thick you want the smoothie.
- Cover and invert, placing the cup into the blender.
- Turn and blend a few seconds at a time, until well blended.
- Remove from the motor.
- Turn right-side up, remove the cover, and enjoy.
- Try different types of milk.
- Use fresh kale or chard instead of the spinach.
- This will pack a wallop of a nutritional punch when served with a one-pan meal or stuffed squash.
This is another basic smoothie, but a very good one. I’m trying to find produce at good prices, and to couple my coupons with sales for whatever other ingredients I’m using for each recipe. I want to spend as little money as possible, while still packing the nutrients into each beverage. I hope you enjoy 🙂 Again, I used my single serve blender.
a handful-and-a-half of blueberries
single serving of coconut yogurt
- Place everything but the water into the blender.
- Add 1/4 cup water.
- Blend for about 30 seconds, or until everything is blended well, adding more water if needed.
- Try using different types of berries if they are on sale.
- Add other ingredients if you would like.
When the weather starts to warm, I like to be outside more and my food choices change. Now I want more fresh vegetables and less heavier foods. Fruits and vegetables make up the bulk of my meals, especially during the spring and summer months, and healthy smoothies are made almost daily.
My lunch today included a burger (minus the bun!), a smoothie, and corn on the cob. Then all the vegetables came in to play. A few notes:
- I don’t usually eat corn. Once a year, in the spring, I buy four ears of corn and that’s it for the year. Corn is such a huge GMO crop, and I’m pretty sure the corn sold where I shop is not organic.
- Notice the lack of bun. I’m going back to limiting grain intake substantially, because I always seem to gain weight back so quickly when I eat pastas and breads.
- The vegetables on the cheeseburger plate are all organic, and oh-so tasty!
- The cheese is all-natural. I don’t eat cheese often, either. I feel like it is also a contributing factor when I gain weight, so I’m back to limiting it.
- The ketchup I use is organic.
- The parsley is organic, and I dried it at home and keep it in a canning jar.
- I’m using coconut butter more often than not, rather than regular butter. I find it brings out the natural flavors of different foods, and is far healthier.
Cheeseburger and Vegetables
1 quarter pound ground beef
1 slice of mozzarella cheese
4 homemade bread and butter pickles
3 slices of cucumber
3 baby carrots
6 each snow peas and sugar peas
- Melt a tablespoon of coconut oil in a skillet over medium-high heat.
- Form 1/4th pound of ground beef into a patty, and place it in the hot skillet. While this is cooking, I flip it four times.
- After I’ve flipped it three times, I grind a little salt and pepper over the patty, then add a little of each powder.
- Place the fresh spinach at the center of a plate and top with the cucumber slices and pickles.
- Chop the carrots, and place those and the remaining vegetables around the plate.
- After flipping the patties for the last time, I repeat step 3, then sprinkle the dried parsley over the top.
- Turn the burner off, and place the cheese over the patty.
- Make the smoothie. (see recipe below)
- When the cheese is melted, place the cheeseburger on the spinach, cucumber slices, and pickles.
- Add ketchup to the burger.
1 ear of corn
- Fill a small pot half way with water.
- Place the pot on the stove over high heat. (I did this when I started melting the oil for the beef patty.)
- Break the corn in two, and place in the pot.
- When the burger is done, the corn should be hot enough to eat.
- Place the corn on a plate, and spread a little coconut oil over each half.
(I use a one-serving blender, so this recipe is catered to that.)
about 7 or 8 baby spinach leaves
1 small banana, sliced small
frozen fruit mix (today I used apple slices, cherries, grapes, strawberries, and blueberries.)
- Pour a little almond milk in the bottom of the cup.
- Place the spinach in the cup.
- Add the banana slices.
- Add the mixed frozen fruit up to the fill line.
- Fill the cup to the fill line with more almond milk.
- Cover and blend about 10 seconds.
- Let sit a few seconds and blend another 10 seconds.
- Let sit again, then blend again until well mixed. 10 to 20 seconds, usually.
- Buy organic when possible, but don’t feel guilty when you can’t. My meat, corn, and fruit was not organic. It is too expensive for me to eat all organic foods, so I simply do the best I can. You’re still going to be eating better than when you buy mostly processed foods. I have a very limited budget for groceries, but I make the best choices I can.
- Mix up the vegetables. Use whatever is affordable when you shop for this meal.
- Change the frozen fruit mix once-in-a-while.
This was a delicious meal, and I’m planning to have it for lunch tomorrow as well.
Smoothies are a great way to use up small bits of food. The other day I wanted to make Apple-Maple Syrup, but I didn’t want the apple peel to go to waste so I used it to make a smoothie. I also had a little cucumber and raw broccoli left over from previous meals.
peel from 1 apple
2 small pieces of broccoli
small handful of raw, frozen spinach
3 slices of cucumber
1 tablespoon protein powder
chocolate almond milk
- Put the apple peel, cucumber, broccoli, and spinach into the blender.
- pour some chocolate almond milk over the foods, and pulse until everything is broken up.
- Add the other ingredients, and more milk if necessary.
- Blend until well mixed.
- Using odds-and-ends of vegetables in smoothies does not really change the taste much, and it means you’re not wasting perfectly good food. It also adds extra nutrients.