Summer Breakfast Smoothie

My breakfast Smoothie this week –

• A handful of Spinach or Kale from my first garden (started this Spring but that is a story for another blog post)
• 1/3 frozen Banana
• 1/2 Gala Apple
• 4 baby Carrots
• 1/2 mini Cucumber 
• Small handful of Walnuts or Pecans
• 1/2 cup organic Whole Milk
• Cover remaining ingredients in cold water
• Blend (I still love my Nutribullet)

You don’t even have to “strive for 5″ with this breakfast. You’ve already had you recommended daily veggies for breakfast! 

I encourage you to pair this smoothie  with a salad with protein for lunch and a meat with two veggies for dinner. Summer is the perfect time to enjoy all the wonderful local fruits and veggies in season. And not all veggies have to be leafy greens. (See yesterday’s post with turnips- yum!)

CSA Inspired Dinner

My latest CSA box included turnips and bok choy. I haven’t been able to get to them yet this week and, lucky me, they are still good tonight!  Here is what I found on Pinterest that will fill my plate tonight! (click on the link to go directly to the website)

Honey-Soy Glazed Salmon with Bok Choy

Ingredients

• 1 cup soy sauce
• 1/4 cup honey
• 2 tablespoons lemon juice
• 1 inch peeled fresh ginger, thinly sliced
• 3 cloves garlic, smashed
• 4 salmon fillets, about 1 1/2 pounds
• 4-6 heads baby bok choy, root ends trimmed off

1. Whisk soy sauce, honey, lemon juice, ginger, and garlic together until honey dissolves. Reserve 1/4 cup of marinade in separate bowl, then place salmon fillets, skin-side up, in marinade. Allow to marinate for at least 10 minutes, preferably for 30.
2. Meanwhile, preheat broiler (or grill) to high. Heat 1/4 cup of water in medium skillet over high heat and bring to a boil. Add bok choy and cover. Allow to steam until almost tender, about 4 minutes, then add reserved marinade. Toss to combine, cook for an additional 2 minutes to reduce excess liquid. Remove from heat.
3. Put the salmon under the broiler skin-side down and broil without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from broiler.
4. Arrange bok choy on plates and top with the salmon fillets.

And my additional Side Dish (I cut the recipe by a third since its only for 2 of us) 

Mashed Turnips with Bacon and Chives

Kelly from Primally Inspired

Ingredients

• 8 cups of chopped turnips (about 10-12 medium turnips), peeled and diced
• bone broth or water for boiling
• ½ pound of bacon
• 2 tablespoons bacon fat
• 2 tablespoons butter or ghee, melted
• ¼ teaspoon garlic powder
• ⅛ teaspoon onion powder
• sea salt and pepper, to taste
• 2 tablespoons fresh chives, snipped or chopped

1. Put diced turnips is a large pot and fill with water or bone broth.
2. Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer, the better because the less bitter it will be. Sometimes I let them simmer for over an hour!)
3. While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.
4. Reserve 2 tablespoons of bacon grease and then crumble your bacon.
5. Once turnips are done simmering, drain well.
6. Return turnips to pot and add all remaining ingredients, except the bacon and chives.
7. Mash to desired consistency.
8. Fold in bacon.
9. Top with fresh chopped chives.