Green Machine smoothie

It is getting so hot in North Carolina! It feels like summer, but it was just winter. I’m not complaining – I am pleasantly surprised at how amazing it has been here. I am happily packing away all of my boots and coats and bringing out the shorts and bikinis 🙂 Last night, we even broke out the grill and had a little BBQ.

In the spirit of St. Patty’s day, I thought it would be appropriate to make a “green” smoothie. For those who may be a little scared about incorporating greens into your fruit smoothies, don’t be! The flavor of the fruit completely masks the flavor of any veggies that are added. Not to mention, it’s an added boost of nutrients and a great way to start your morning!


1/4 cup greek yogurt
1/2 frozen banana
1/4 cup raspberries
1/4 cup strawberries
2 T agave
1/4 cup mango (I used a frozen puree, but fresh will work too)
1 small bunch Kale
2 T flax meal

In your blender, add greek yogurt, agave, flax meal, fruit, kale and a small amount of ice (unless you used all frozen fruit). Blend until smooth and enjoy immediately!


Kale chips!

This is a recipe I had been seeing and hearing a lot about recently. Kale? Chips? How? I was thinking the same thing. But after the first time I made them, I was hooked. I am not even joking, I’ve made these every night for the past week because they are so amazing. 


They are crispy and crunchy and satisfy that salty, crunchy craving I get like three times a day – without being super unhealthy. Please try these. They are so unexpectedly good – I know you will be hooked too! 



1 bag of pre-washed and trimmed kale (if you can only find them in bunches, just take the rib out and roughly chop it)

2 T extra virgin olive oil

2 t salt

2 t granulated garlic

Pre-heat oven to 370 degrees. 

Toss the kale in olive oil and then season it with salt and garlic powder. Place it onto a sheet tray and bake in the oven for 20 minutes. Remove from the oven and let them cool for 5 minutes. They should be dark green and brown and super crispy!