A tasty green smoothie


I’ve been experimenting with green smoothies for a while now. But I’ve never been able to get the results I wanted until today. I’m so excited that I wanted to share it with you. I think it was the lemon that did the trick – I’ve found lemon to be a great flavor enhancer. Plus it helps keep the colors bright.


  • 2 handfuls of baby spinach leaves
  • 1/2 cup lemonade (use one with real juice and less sugar for a healthier option)
  • 1 tsp Agave syrup
  • 1/4 cup fresh blueberries
  • frozen apple slices, about 1/2 of a large apple
  • 1/2 large banana
  • 1 cup ice

Blend spinach and blueberries with juice and syrup until pureed. Add in the apples and banana, then re-blend. Add ice until desired thickness.

Note – this smoothie will be fibrous, which I don’t mind. In fact I don’t even peel my apples. I’m just lazy like that. But you might. I learned that Jamba Juice actually juices their greens and vegetables rather than using whole which is why their smoothies have such a smooth/consistent texture. And why I never achieve similar results. For a smoother version of this recipe, strain the spinach and berry pulp, then use the remaining juice with the peeled apples, banana, and ice.

Szechuan orange chicken

Haven’t had much success with Chinese style stirfry in the past… but my latest was quite tasty.

  • 1/2lb – 1 lb boneless chicken thighs (breasts okay too, but thighs are more flavorful), chopped into bite size pieces
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp Mongolian fire oil
  • 1 can mandarin oranges, drained
  • 1/3 cup Trader Joe’s Island Soyaki sauce (or other commercial thick terriyaki sauce – do not use strait soy sauce)
  • 2-3 cups, chopped fresh vegetables such as zucchini, broccoli, or green beans (I used fresh green beans)

Heat oil in skillet or wok and add red pepper flakes. Add chicken and cook quickly over high heat. Reduce heat to medium, then add oranges and cook until oranges lose their form and become sauce like.  Add Soyaki sauce, then 1/4 tsp of fire oil. Blend, then add additional fire oil until desired spicyness. Add vegetables, coat with sauce, then cover to steam for 1-2 minutes, or until desired level of doneness (I like my vegies still slightly crisp).

Serve immediately over hot jasmine rice.  About 4 large servings

yummy sinus cleansing soup

For years I’ve been hunting for some tasty won-ton soup, and come up empty. Most are bland, bland, bland. But recently I found frozen chicken/cilantro won-tons at Trader Joes and I came up with my own recipe:

This makes 1 large meal size portion or 2 smaller portions

  • 2 cups water
  • 1 chicken bouillon cube (do not use prepared chicken broth – it is too strong)
  • 1-2 tsp lemon juice (to taste, I like it more on the tangy side)
  • 1/2 tsp red paper flakes (to taste – more if sinuses really clogged)
  • 1 tbsp chopped green onions
  • 1 tbsp chopped cilantro
  • 1/3 bag won-tons (about 12)
  • Optional – frozen broccoli (6-8 florets) and/or pre-cooked shrimp(12 medium)

Add water, chicken cube, lemon juice, and red paper flakes. Bring to a boil. Reduce heat, add wontons. If adding frozen shrimp, add at same time. After 1 minute, add frozen broccoli and cook for 1 more minute. Remove from heat. Add chopped green onions and cilantro and serve.

If you’re sick and can’t keep solids down, just make the broth. It has a fresher taste than standard chicken or beef broth.

PS – This is low in fat and calories too, so good diet food.

Braised Short Ribs

Daniel had some really yummy short ribs at a restaurant recently, so I picked some up at the grocery store to try making them myself. Here’s the recipe I came up with.

Preheat oven to 350

1-2 lbs boneless beef short ribs
1 tbsp rib seasoning or other spice blend
1/4 cup flour
1/2 onion, chopped
1 tbsp crushed garlic
1 cup chicken or beef broth
2 cups red wine (I used Cabernet)
2 tsp thyme
2 tsp parsley
2 tbsp olive oil

Generously season all sides of ribs with rib seasoning. Dip in flour to coat all sides. In a dutch oven, heat olive oil and add thyme. Brown ribs on all sides. Add onions and garlic and cook until softened. Add broth, red wine, parsley, salt, and pepper. Make sure that ribs are completely covered by liquid. Remove pan from stove and cook covered in a 350 degree oven for 2 hours or until desired tenderness.