Tag Archives: Spinach

Breakfast Smoothies Vegan

Vitamin-Packed Green Smoothie

Monday night I came home from work and our apartment was HOT. I knew Travis wanted a “real” meal for dinner, but cooking was the last thing I felt like doing. I had just picked up lots of fresh produce at the grocery store, and the only thing that sounded appealing to me was a cold, fresh smoothie.

I know, that is so unlike me. I typically would consider a smoothie a pathetic dinner, but I really wanted something refreshing and my body could use the greens.


Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

I threw lots of leafy greens, part of an avocado for creaminess, and fresh fruit into the blender along with some almond milk to get things moving.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

You really don’t taste the kale and spinach in this smoothie because they’re masked by the sweetness of the banana and mango. If you feel the smoothie isn’t sweet enough for you, try adding two pitted dates – they add a delicious sweet flavor.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

This smoothie was SO good – I know I will be making it regularly throughout the summer. It’s healthy, vitamin-packed, filling, and so tasty.

Vitamin-Packed Green Smoothie


This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook. As always, I thank you for your support with sponsored posts.


Vitamin-Packed Green Smoothie
Prep time
Total time
Serves: 1-2
  • 1 cup unsweetened vanilla almond milk
  • ½ cup fresh kale
  • ¼ cup fresh spinach (optional)
  • ¼ cup avocado
  • ½ frozen banana
  • ½ cup frozen mango
  • 2-3 dates (optional for added sweetness)
  • 2 ice cubes
  1. Place all ingredients in a blender and blend on high for 30 seconds, until desired consistency.


Delicious Vitamin-Packed Green Smoothie Recipe! ll Vegan, Gluten-Free and Refined-Sugar Free ll www.littlechefbigappetite.com

Grilling Main Meal

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts

Sometimes there is nothing better than a slice of pizza.  Even when you have it 3+ times a week…which is what I have been doing the past few weeks.

Too much? Nahh, I haven’t grown sick of yet because it has all been homemade and I’ve tried so many different dough recipes and topping combos.

During the summer vegetables are so fresh and taste delicious raw. For this pizza I used fresh tomatoes from my neighbor’s garden.  They were so sweet and tasted perfect without any salt or pepper.  If you don’t have great tomatoes where you are , or if you are making this during an off-season I recommend roasting the tomatoes in the oven first to maximize their flavor.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

This is so easy and requires very few ingredients. This time, I bought pre made whole wheat pizza dough, because I was in a hurry, but usually I like to make my own and I will be posting my recipe soon!

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

In the summer I avoid turning on the oven so, I decided to put this pizza on the grill. However, if you choose to use the oven, the pizza will be just as great. Just make sure to use a pizza stone or cast-iron pan.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

The end result tastes so fresh and the combo of parmesan and mozzarella makes this extra yummy!


Grilled Pizza with Spinach, Tomatoes, and Pine Nuts
Prep time
Cook time
Total time
Serves: 4
  • 1 package or recipe whole wheat pizza dough
  • Olive oil
  • 3 garlic cloves, minced
  • 1 package (8-10 oz) baby spinach
  • 3 Tomatoes, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan cheese
  • ½ cup Mozzarella cheese, cut into slices
  • ⅛ cup pine nuts, toasted
  • Leaves of fresh Basil (for serving)
  1. In a pan, heat a small amount of olive oil and saute the baby spinach with the minced garlic. When completely cooked, take the pan off the heat and allow the spinach to cool. When cool, squeeze the spinach dry of any excess liquid.  Then, move the spinach to a cutting board and chop.
  2. Roll the pizza dough into your desired thickness, using a rolling pin or an empty wine bottle. Placing extra flour on your surface and on the rolling pin will prevent the dough from sticking. Move the dough onto a lightly floured baking sheet (that will fit on top of the grill). If using a pizza stone, put the dough on the stone and heat the oven to 500 degrees.
  3. Sprinkle the dough with a small amount of olive oil. Place the chopped spinach on the dough, then the tomatoes, then the parmesan, mozzarella, and pine nuts.  Season with salt and pepper.
  4. Place the baking sheet with the pizza on the grill and bake for 8-10 minutes, until brown, crisp, and bubbling. Remove the pizza from the grill / oven, and place a few leaves of fresh basil on top. Cut into slices and serve warm.


Whole Wheat Spinach and Cheddar Scones

Whole Wheat Scones with Spinach and Cheddar Recipe

This weekend I visited family in northern Maine.  They rented an adorable cottage on a lake. It had a perfect view of the water and a personal dock for swimming and kayaking.  I mostly floated on a tube to avoid the mushy lake bottom. You know that feeling when you step into a lake and your foot sinks into really wet, seaweed covered sand. Yeah, ew.

So that’s why I floated.

In a child-sized tube shaped like a frog.

Yes, it fit around my waist.


Sad that I am the size of an 8 year old.

In the morning, I baked these scones to bring along for the trip. I’m so glad I did – they were a big hit!

They melt in your mouth and have the perfect ratio of savory to sweet.  Have them in the morning with a cup of coffee, or in the afternoon with tea, as my family had them.

Whole Wheat Scones with Spinach and Cheddar Recipe

I recommend making the full batch if you’re making them for guests because they disappear quickly! You’ll see.


Whole Wheat Spinach and Cheddar Scones
  • 3 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
  • ¾ cup honey
  • 1.5 cups Heavy or Whipping Cream (I used whipping)
  • ¾ cup spinach, steamed or sauteed, and squeezed (to remove excess water)
  • 1 cup extra-sharp grated cheddar cheese (the sharper the better for these!)
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl mix the flour, baking powder, and salt. In a separate bowl whisk together the honey and cream until smooth.  In another bowl combine the spinach and cheese.
  3. Pour the cream mixture into the bowl with the flour. Then add the spinach/cheese mixture. Mix together all ingredients, but be careful not to overmix. It is okay if there are a few dry ingredients visible.
  4. On a floured surface, roll out the dough into a one-inch think disc.  It should be about 9 inches in diameter. Then, using a knife, cut the dough into triangles. I made 12 scones.  (You can choose whatever size you prefer, but be advised it will affect your cooking time).
  5. Place the triangle pieces onto the parchment-lined baking sheet, leaving about two inches between each. Bake for 12 minutes or until the edges are golden brown.