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Energizing Breakfast Kale Smoothie

Posted on December 10, 2013 by The Solo Cook

Kale Morning Smoothie

My kale smoothie will give you the kickstart you need in the morning. Photo by Christine Willmsen

My kale smoothie will give you the kickstart you need in the morning. Photo by Christine Willmsen

Get a pep in your step with this healthy, fruit and vegetable morning smoothie. After purchasing a VitaMix (a powerful blender), I’ve been creating my own combinations of fresh ingredients to make a great smoothie that’s flavorful and nutritious.

The key to this smoothie is raw kale, because it has so much vitamin A, C and K. It also is considered one of those vegetables that feeds the brain and is anti-flammatory, helping heal a sore and stiff body. Kale is a popular trend for those on the health kick, but Dr. Drew Ramsey writes you should make it part of your staple diet.

This is one of the quickest recipes you can make in the morning and even drink it on the way to work. Next week I’ll show you another recipe with kale, so that the bunch you buy at the market doesn’t go to waste.

Hot in the Kitchen – Kale Smoothie

Ingredients like carrots and mango give a natural sweetness to this quick breakfast. Photo by Christine Willmsen

Ingredients like carrots and mango give a natural sweetness to this quick breakfast. Photo by Christine Willmsen

Ingredients:

6 kale leaves

1/2 cup frozen mango chunks

3 medium-size carrots

1/4 of lemon squeezed juice

1 tablespoon grated ginger

1 cup water

1/2 apple

mixerCut vegetables into large chunks and add all ingredients to VitaMix or your blender. Pulse on low for 10 seconds and then turn on high for another 20 seconds. Serve immediately.

Cheers

Christine

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Best breakfast sandwich combines basil, avocado and egg

Posted on July 20, 2012 by The Solo Cook

Basil Avocado Breakfast Sandwich

Basil and avocado add a twist to an egg breakfast sandwich. This is an easy recipe, perfect for one person.

Wondering what to do with that fresh basil from the garden or the bunch you picked up from the farmer’s market? Some think of using basil for Italian dishes like pesto and caprese, which is great, but there are so many other ways to use basil. When I think of basil, I think of breakfast. I created this breakfast sandwich because it’s easy to make and perfect for one person. And if you have a morning visitor, it’s just as simple to make two of them.

I combined basil from my garden with one of my favorite foods – avocado. As a single gal, I usually have two avocados on hand. I recommend you buy one that’s soft and ripe and another that’s very firm. That way, every couple of days you’ll have an avocado to play with in the kitchen. I justify my love of the avocado with the fact that it is a heart-healthy food with monounsaturated fat and potassium. Now if only we could grow avocados in the Pacific Northwest.

I know you’ll find this breakfast sandwich rich and satisfying. For me, it was the perfect weekend breakfast on my warm, sunny porch.

Hot in the Kitchen

Basil Avocado Egg Breakfast Sandwich

Add basil to egg as it is frying in the pan.

1 tablespoon chopped basil

Half of ripe avocado mashed

1 English muffin (two slices)

1 egg

1 teaspoon coconut oil

1 teaspoon mayonnaise

Salt and pepper to taste

As you fry an egg in coconut oil, sprinkle chopped basil on top. Add salt and pepper. As egg is cooking ‘sunny side up,’ toast muffin slices. Spread mayonnaise on one slice of toasted muffin. Mash slices of avocado on the other slice of muffin. Place medium cooked egg in between slices.

Cheers

Christine

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