This morning I made a delicious green breakfast for myself and MM. I have been on a smoothie kick the last week, starting off with my usual berry/banana/nonfat vanilla yogurt/almond milk smoothie, and moving on to a newer, more adventurous kind: the green smoothie. After doing some perusing on Pinterest, I discovered that the green smoothie is not only healthy, but surprisingly delicious for most experimenters. I skimmed through various ways of greening your smoothie, and settled on this:
- 1 cup orange juice
- 1/2 frozen banana
- 1 cup frozen mangoes
- 1-2 handfuls of fresh spinach
Refreshing, nutritious, and fruity! I even put it in Lactard’s Jose Cuervo to-go cup and brought it to work with me. Earlier in the week I told MM about my new love for green smoothies and he scoffed, stating that it sounded gross and he wasn’t interested. After some more persuasion, I finally got him to agree to try it this morning as a side to the “green eggs” that I whipped up. Lo and behold, he declared “I need to drink one of these every day of my life.” Damn right, you do.
Green eggs is an egg scramble that I make when I have pesto in the fridge. It’s pretty simple, all you need is:
- 1/2 cup of chopped shiitake mushrooms
- 1/2 cup chopped grape tomatoes
- 6 eggs (3 whole eggs, 3 whites only), whisked
- 1/4 cup crumbled feta cheese (I use fat free)
- 2 TB my homemade spinach pesto
- cooking spray
Sautee mushrooms and tomatoes in cooking spray over medium heat for about 4 minutes. Add egg mixture and pesto and stir to combine. After about 30 seconds add the feta. Stir frequently until cooked through (Sriracha optional). Personally, I love mushrooms in scrambled eggs and I put grape tomatoes in everything, but you can really use any vegetables you want; it’s the pesto and feta that make the dish.
MM gave it two (green) thumbs up!