Eating our Greens (and lots of Ice Cream)


In enjoyment of the produce of summertime, and to offset the junk food that is inherent in summer eating, I have been cooking lots of veggie-driven meals.  Corn on the cob, tomatoes, cucumbers, green beans, zucchini and melons have played a leading role our table.


Kale is one of the “super foods” I have been playing around with in the kitchen as well.  

My friend Melissa mentioned this Kale Salad that she makes and I tried the recipe. It is super simple and just what I want for a summer lunch.  I have been craving it so much that I have made it 4 times in the last few weeks!  I also think it’s great as a side with a piece of grilled chicken or fish for dinner.  One day I stirred in chunks of grilled chicken and feta and had a meal in a bowl.


Here’s how simple it is:




Chop about 6 cups of Kale in the food processor until it is fairly finely chopped




add 1 cup cooked quinoa
and 1/2 cup toasted slivered almonds





and 1/2 cup dried cranberries


Toss all of these together.

In a measuring cup make the dressing: 1/4 cup olive oil, 1/4 cup lemon juice, and a pinch of coarse salt and ground pepper.  

MIx well and pour over the salad, stirring and adding as much as needed.



It keeps well in the fridge for a few days.
Feel free to tweak the recipe as you like, putting more or less (or different ingredients) to make it the taste that you like.

The other thing we like to make with kale is Kale Chips.

They are one of my 9 year old’s favorite treats. They are simple to make and are a tasty way to “eat your greens”.  I follow Smitten Kitchen’s recipe. So simple and yummy.


Smoothies are another almost daily request in our home and to get some good spinach nutrients into my kids, our featured smoothie has been the SNOT smoothie.  (Aptly named for the beautiful green color. I usually give a big, dramatic “Ahhhhhhhh Choo!” as I am about to plunge the straws in to serve the smoothies to my gang!)

The smoothies contain: fresh spinach, frozen bananas, frozen mango and vanilla yogurt.  If it’s too thick to blend, I add some cold water to thin it.  They are so delicious and beautiful too. (Much more beautiful than snot).
Another healthy thing we are trying
to make sure we add to our “diet” is SMILING!

I saw this message at the Frothy Monkey a couple of weeks ago and had to take a photo to hold onto this reminder!


And in case you think we are super-food, super-healthy all the time, DO NOT BE DECEIVED! We have been eating lots of tacos and guacamole, burgers, egg and cheese wraps, and we have been eating our fair share of ice cream.





Blue Bell Ice Cream has been on sale at the grocery, so of course we have had to get it!
And we have been making floats- rootbeer/vanilla ice cream; and Sprite/rainbow sherbet – a family tradition in my growing-up-home.

And we finally took our kids to Jeni’s Splendid Ice Cream for the first time.
(We had been holding out because it is the cost of a meal for our family to each get a small ice cream there.)  But as a prize for their summer rewards plan, we did it.  
YUM! Buttermilk Strawberry, Salty Caramel, Chamomile, Toasted Coconut, Milkiest Chocolate in the World, Brambleberry Crisp… this is some splendid ice cream!

Hoping your summer is filled with some farm-fresh produce as well some sweet treats!


3 thoughts on “Eating our Greens (and lots of Ice Cream)

  1. HopefulLeigh says:

    Have you tried making Kale Pesto yet? It's my new favorite way to use it up.

    Glad your kids finally experienced the magic of Jeni's! They have some fabulous new flavors. Last weekend I got my standby Buckeye State and tried adding Bananas & Honey to it and it might be the best combination I've had thus far.


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