Green Smoothie in Paradise
B and the kids and I have been relaxing on Maui for the past few days, and I decided to take a break from the fun to share a new green smoothie recipe. While on vacation I loosen up on my diet and enjoy some of the treats that are off limits at home — that being said, I still make a point to get my greens everyday. The easiest way to get greens is of course with a green smoothie. We are staying in a condo that has a fully equipped kitchen (yippie!) including a blender. While it is no Vita-Mix, with a few modifications to my Green Smoothie 2.0 recipe I was able to make it work.
Favorite Spinach Salad
You’d never know by tasting this salad that it contains no added oil. While balsamic raspberry blush vinegar lends amazing flavor to this already bursting salad.
Chick Pea Croquettes with Dijon Glaze
This recipe was inspired by Alicia Silverstone’s recipe for black-eyed pea croquettes in her amazing book, The Kind Diet. I very rarely fry things, since the oil adds so many extra calories, but Alicia made a good argument for it and I made an exception. Here is her take, “Deep-fried food that is cooked properly is not fatty. Most of the oil should drain off.” In any case, I would NOT recommend eating fried foods on a regular basis. So enjoy this delicious, crunchy dish once in a blue moon 
Classic Vegan Burrito
If you thought burritos were only good when loaded with meat and cheese, then you’ve got to try this recipe! Sprouted grain tortilla spread with a light hummus and then stuffed with baked tofu and crunchy veggies….yummmm. You’ll find the sprouted grain tortillas in the freezer section of any natural foods store (Ezekiel brand).
Amazing Veggie Medley
This is the perfect dish to make when you have a bunch of veggies to use, or when you crave something hearty and delicious. Don’t limit yourself to the veggies that I list below — use your imagination and the contents of your garden or fridge to make this dish your own special creation!
Tender Summer Squash
Here’s another option when it comes to summer squash. This year my garden has been taken over by zucchini and yellow squash, so this recipe has come in handy!
