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green smoothie

Breakfast in a rush: Green Smoothie

In last week’s post, I shared with you why breakfast is so important, so this week, I want to give you a few breakfast ideas to get your morning going at top notch energy. Today, a smoothie that will fill you up and fuel you up for a productive start to the day.

green smoothie ingredients

This green drink may seem odd, but it is chock full of vitamins and minerals, and if you are looking for nutrient density, this is a good choice, plus, it’s pretty tasty! I have made smoothies for breakfast for several years now and they have evolved as I’ve learned more and more about nutrition and the way our bodies work. Though not as sweet as a fruit filled smoothie, cutting out the fruit keeps the smoothie from pumping up your blood sugar level and is more evenly dispersed in your blood system to keep you feeling full longer.

Measure 1/2 cup of coconut water and 1/2 cup of coconut milk, almond milk or water into a high powered blender. To this add 1/2 tbs. ground flax seed, 2 large handfuls of baby spinach or a combination of spinach and kale, with the hard center stem removed from the kale. Grate a medium to large carrot and throw this in for a little bit of sweetness. Add a 1/2 – 1 tsp of grated fresh ginger and the juice of a small to medium lemon to really punch up the flavors. Spinach needs just a bit of fat to help it unlock all its nutrients, so add 1/4 of a small avocado or 1/2 tsp of coconut oil. Toss in a peeled cucumber. I use the Persian cucumbers, as they are smallish in size. If using a regular cucumber, 1/2 is probably enough. Throw in some micro greens if available. Blend and enjoy.

LOVE with veggies

If you want to boost your smoothie staying power and nutrient density, I add to my smoothies, 2 scoops of Purium L.O.V.E. This is a vegetable protein powder that is all real food ingredients, no supplements or whey of any kind. This helps boost my smoothie to the next level of staying power and nutrient density. You can check out all Purium products here. I also use Purium Joint Flex for my osteo arthritis and love how well it works, much better than other products I have tried.

grated ginger

Never grated fresh ginger before? Peel the hard woody covering off a piece about an inch or two long. Grate on a small holed grater.

green smoothie

Breakfast is a must for keeping your weight in check and your blood sugar level. Let me know if you have questions about this smoothie. I’ll share some additional recipes Thursday and in the Friday Foodie!


caramelized mushrooms and shallots

Friday Foodie: Savory Mushrooms and Shallots





I love mushrooms, especially in recipes that bring out their meaty goodness. This is just such a recipe. Though this would serve four as a side dish, we divided it into two servings and ate as our main dish alongside a hearty salad. Delicious!

I used a 10 ounce bag of white button mushrooms and a 10 ounce bag of baby bellas.


2 Tbs. of grated ginger and 4 cloves of crushed garlic

ginger and garlic

2 Tbs. sesame oil and 3 Tbs. low sodium soy sauce or you could use tamari

soy and sesame

2 shallots cut into 1/4 inch slices (I would use at least 2 or 3 more shallots next time)

mushrooms with shallots

Toss the mushrooms and shallots in the sauce

mushrooms tossed in sauce

Bake at 400 for 30 mins. Stir half way through

Caramelized deliciousness!

caramelized mushrooms and shallots

Serve with a favorite salad. This is a variation of my favorite salad.

salad of choice

For a simple dressing, sprinkle with a high quality balsamic.

This was an easy meal to prepare after a long day at work. Enjoy and have a great weekend!

Friday Foodie: Savory Mushrooms and Shallots
Recipe type: Main dish or side
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This caramelized mushrooms and shallots dish makes a great main course for two or a side dish for four.
  • 10 ounce bag white button mushrooms
  • 10 ounce bag baby bella mushrooms
  • (Or any combination of mushrooms resulting in 20 ounces to 1½ pounds)
  • 4 shallots, peeled and sliced into ¼ inch slices
  • 2 Tbs. grated ginger root
  • 4-5 cloves of crushed garlic
  • 2 Tbs. sesame oil
  • 3 Tbs. low sodium soy sauce or tamari sauce
  1. Preheat oven to 400 degrees
  2. Place mushrooms and sliced shallots in large bowl
  3. Grate ginger
  4. Crush garlic cloves
  5. Place in small bowl and add soy sauce and sesame oil
  6. Pour sauce over mushrooms and shallots
  7. Mix until evenly coated
  8. Spread onto baking sheet
  9. Bake for 30 mins, stirring after 15 minutes
  10. May be eaten hot or at room temperature