Triple Green Protein Smoothie

I swear I have the never ending package of spinach.

Now I like spinach, but ever since I made the Spinach Pasta Salad I haven’t been able to use it fast enough. I don’t want it to go bad, but what else can I make that is different and post-worthy?

So I scoured the internet and found three spinach smoothie recipes. This is the last one.

Finally

This comes from Amy’s Healthy Baking

Ingredients:

  • 1/2 Cup of Cubed Honeydew
  • 1/2 Cup of Plain NonFat Greek Yogurt
  • 1-2 Tbsp of Water
  • 1 Cup of Spinach, Loosely Packed
  • 1 Cup of Kale, Loosely Packed (If you have no kale or don’t like it, you can substitute with an additional cup of spinach)
  • 8-10 Ice Cubes
  • Sweetener (to taste)

Directions:

  1. Add the honeydew, yogurt, water, spinach, and kale to blender, pulse until smooth.
  2. Add ice cubes and sweetener, pulse until smooth.
  3. Serve.

Thoughts After Cooking:

What did I think of this smoothie?

It was so gross! I don’t know if the honeydew wasn’t sweet enough or the combination of the greens with the plain greek yogurt, but it was horrible.

I would not recommend making it or drinking it.

For more smoothie recipes, go to Blueberry Spinach Smoothie

For more drink recipes, go to Power Smoothie

For more spinach recipes, go to Spinach Pasta Salad

Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.

Ingredients:

  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese

Directions:

  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup