Monday, January 14, 2013

Green Smoothies & Roasted Veggies

When it comes to eating this week, I've rocked it!  I was 1,358 calories under my budget for the week and I feel so great about it.  AWESOME!  I hope to do as well - or better - this week!  I love the feeling of being back on my "A" game and making better progress towards my dream.  I hope you experience that... it thrills your soul!

I wanted to share a trick I learned on Pinterest to help with making green smoothies, such as the Strawberry Banana Green Smoothie I shared last week.  This spinach bunch was $2.  I could have bought the pre-packaged, stemless kind for a two additional dollars, but I'm saving money any way I can... AND I kind of enjoy taking the time to work with healthy, good-for-you food.  It's like a bonding moment and it makes me want to keep eating healthy!  (If it's crazy, I'm okay with that.  It's working!)

I washed and dried the spinach, then removed all the stems.  I put the spinach leafs in the blender... the entire bunch when in my blender at once!  I added water, maybe a cup or a cup and a half, and blended well.

The entire bunch was reduced to about 25 ounces of green goodness!  

I couldn't find any ice trays because we have an automatic ice maker, but I plan to purchase one or two soon!  I had six of these little Tupperware containers on hand so I poured the spinach into them, put the lids on, and popped them in the freezer.

* These containers were slightly difficult to work with when in a rush.  Getting the lid off while frozen took some time, then I had to use a quick defrost in the microwave to get the spinach ice cube out of the container.  No biggie and I can certainly deal with it, but ice cube trays would be much easier!

A healthy meal I made - and LOVED - is roasted mixed vegetables.  It's an easy, budget-friendly dish and is totally delicious!  I would have added a red onion but didn't have one on hand.

I used one red, orange, yellow, and green pepper, one summer squash, and one zucchini squash, and cut them, removing the seeds from the peppers.  I sprayed the sheet with olive oil spray and seasoned the veggies with Mrs. Dash Original blend, Tony Chachere's Creole Seasoning, and black pepper.

Once roasted, I ate some for dinner and put the rest in containers for lunches at work!  Super easy, super cheap, super flavorful, and super healthy!

Roasted Vegetables

  • olive oil flavored cooking spray
  • medium bell peppers (1 each: red, green, yellow, and orange), seeded and quartered
  • summer squash, halved lengthwise and chopped
  • zucchini, halved lengthwise and chopped
  • 1 cup red onion, sliced
  • Mrs. Dash Original Seasoning, to taste
  • Tony Chachere's Creole Seasoning, to taste
  • black pepper, to taste


  1. Preheat oven to 450ºF.  Coat large baking sheet with cooking spray.
  2. Arrange peppers, squash, zucchini, and onion on prepared baking sheets, lightly coat vegetables with cooking spray; sprinkle with seasoning.
  3. Roast until vegetables are tender and golden brown, about 20 to 25 minutes. 

    * One serving equals 3/4 cup at 40 calories.  8 servings total.  0 points for those of you who do Weight Watchers!


  1. This is WONDERFUL! Looks great, with all the colors and I'm sure it was both yummy & filling! I will try it! Thanks for the inspiration! I'm back to Weight Watchers now & looking for some new ideas for easy cooking! Thanks for sharing!

    1. YAY CAROL!! That's fabulous! You're so welcome for the inspiration... I hope to keep sharing more food ideas!