Vegetarian Thai Coconut Red Curry Recipe Jeanettes Healthy

Vegetarian Thai Coconut Red Curry is a one pot vegan/vegetarian meal that cooks in less than 30 minutes. I love Thai curries, especially red curry. The fragrant spices are mellowed and complimented with coconut milk, creating a luscious sauce that is delicious over rice or rice noodles.

Vegetarian Thai Coconut Red Curry - this vegan/vegetarian one pot meal cooks in less than 30 minutes; delicious served over steamed rice or rice noodles

My son, Kyle, is cooking dinner for friends this coming week who requested a vegan meal. Kyle learned how to cook this summer, and he’s been cooking community-style dinners for fellow college classmates this year. I love how he is sharing his love for friends and fellowship over home-cooked meals.

So, this weekend, when Kyle texted me for ideas for a vegan meal, I came up with a variety of ideas, from vegan burrito bowls to vegan chili to vegan bolognese sauce, and this Vegetarian Thai Coconut Red Curry which also happens to be vegan.

I first made this Vegetarian Thai Coconut Red Curry for a family who had a baby earlier this year. The mother is vegetarian so I adapted my go-to Thai Red Curry Chicken with Winter Squash recipe to make it vegetarian and vegan. Instead of fish sauce, I used soy sauce, and vegetable broth instead of chicken broth. Tofu and peas provide the protein in this vegetarian Thai red curry stew, and butternut squash and cauliflower add bulk and texture to this dish. Be sure to use firm tofu; otherwise, it might fall apart during the cooking process.

Other vegetables that could be used include carrots, potatoes, green beans, Japanese eggplant, bamboo shoots, baby corn, or straw mushrooms.

If you can find lemongrass and kaffir lime leaves, this stew will take on some extra fragrance. Lemongrass can be found in some supermarkets where the herbs are located. I’ve only had luck finding kaffir lime leaves at Asian grocery stores.

This vegetarian Thai coconut red curry stew is delicious served over steamed rice or try rice noodles for a change.

Vegetarian Thai Coconut Red Curry

Ingredients

  • 15 ounces coconut milk divided
  • 2½ tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 cup vegetable broth
  • 1 teaspoon coconut palm sugar or brown sugar
  • 2 stalks lemongrass bottom third trimmed and smashed
  • 14 ounces firm tofu cut into wedges (slice tofu in half horizontally first, then cut into wedges)
  • 2 cups cauliflower florets
  • 2 cups butternut squash cut up into 1″ pieces
  • 1 teaspoon lime juice
  • 6 kaffir lime leaves optional
  • 1/2 cup frozen peas

Instructions

  1. Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, soy sauce, broth, sugar, lemongrass, tofu, cauliflower, butternut squash, lime juice, and kaffir lime leaves. Bring to a boil, then reduce heat to low and cook until cauliflower and butternut squash are tender, about 20-25 minutes. Add peas and cover for another 5 minutes, or until peas are warm.

Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, soy sauce, broth, sugar, lemongrass, tofu, cauliflower, butternut squash, lime juice, and kaffir lime leaves. Bring to a boil, then reduce heat to low and cook until cauliflower and butternut squash are tender, about 20-25 minutes. Add peas and cover for another 5 minutes, or until peas are warm.

Recipe Notes

Other vegetables that can be used include potatoes, carrots, string beans, Japanese eggplant, bamboo shoots, baby corn, and straw mushrooms.

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Source: Jeanettes Healthy Living

Slow Cooker Cincinnati Chili Recipe Jeanettes Healthy Living

Slow Cooker Cincinnati Chili is packed with flavor, with a touch of cinnamon and spice. Serve topped with chopped onion and finely shredded cheddar cheese in the traditional style. I first made Cincinnati chili about four years ago after hearing several people from Cincinnati rave about it. A friend gave me a can of Cincinnati chili so I could try it, and I used that as a sample to come up with a version that was pretty close to it, but with a lot less salt.

Slow Cooker Cincinnati Chili - this is one of my kids' favorite meals - pure comfort food - perfect for back to school

It took a number of tries before I got the recipe very close to true Cincinnati chili. There are a lot of different spices and ingredients that work together to create the unique flavor profile for Cincinnati chili.

Although I could figure out the basic ingredients, it wasn’t until a Cincinnati chili enthusiast friend who is also an incredible food scientist told me the secret ingredients. He said there was probably a touch of cloves and vanilla in the chili, so I revised my original recipe and came up with this more flavorful Slow Cooker Cincinnati Chili.

This has become one of my family’s favorite recipes and my youngest son has requested it for his birthday dinner several times. Our family tradition has been that the birthday boy gets to choose whatever he wants for dinner. I remember making this Cincinnati chili with all the fixings for his 13th birthday several years ago. This chili freezes well, so don’t be afraid to make the whole recipe.

Slow Cooker Cincinnati Chili Recipe

Ingredients

  • 3 pounds lean ground beef I used grass-fed
  • 8 cups water
  • 1 large onion finely chopped
  • 6 cloves garlic minced
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cumin
  • 4 tablespoons chili powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground allspice
  • 1/2-3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons Worcestershire sauce
  • 8.8 ounces tomato paste Two 4.4ounce tubes
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 ounce unsweetened chocolate
  • 2 teaspoons sea salt
  • 4 cups water

To Serve

  • cooked spaghetti
  • fine shredded Cheddar cheese
  • chopped onions
  • cooked red kidney beans

Instructions

  1. Place ground beef and water in a large pot, breaking up pieces. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Drain meat and place in food processor; pulse until meat is a fine consistency (do not overprocess). Transfer to a slow cooker; add remaining ingredients. Cook on low for 8 hours.

To serve

  1. Spoon chili on top of cooked spaghetti and top with some shredded cheese, onion and kidney beans.

Recipe Notes

Nutrition facts are for chili only.

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Source: Jeanettes Healthy Living

Quinoa Beet Kale Apple Walnut Goat Cheese Salad Recipe Jeanettes

Quinoa Beet Kale Apple Walnut Goat Cheese Salad is the perfect fall or winter salad for lunch or dinner. Apples, kale and beets team up to make this vibrant cool weather salad. I first became obsessed with roasted beets about seven years ago when one of the first farm-to-table restaurants opened in our town. Roasted beets are delicious in salads and add some vibrant color to brighten up this salad.

Quinoa Beet Kale Apple Walnut Goat Cheese Salad - a hearty and healthy winter salad perfect for lunch or dinner

This Quinoa Beet Kale Apple Walnut Goat Cheese Salad is chock full of healthy ingredients ~ quinoa, walnuts, beets, apples and kale. A tangy and sweet dressing with a little bite of horseradish ties all the ingredients together.

When I first made this salad several years ago, quinoa was becoming popular but was still somewhat of a novelty. I remember serving this to two new friends I had over for lunch one day. I was a little nervous they might not like quinoa, or at least not quinoa in a salad. To the contrary, they were thrilled to have something delicious and healthy for lunch. Served with a bowl of soup (I made this Lentil Smoked Ham Soup), this Quinoa Beet Kale Apple Walnut Goat Cheese Salad makes a substantial and healthy lunch.

Quinoa Beet Kale Apple Walnut Goat Cheese Salad

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 4 cups lacinato kale cut into strips
  • 2 teaspoons extra virgin olive oil
  • juice of half lemon
  • a few dash of salt
  • 1/2 pounds roasted beets chopped
  • 1/4 cup dried cranberries
  • 1 apple diced
  • 1/4 cup toasted walnuts
  • 4 ounces goat cheese crumbled
  • 2 scallions chopped

Dressing

  • 2 tablespoons flax seed oil
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons raw honey
  • 1/4 cup unfiltered apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
  2. Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
  3. When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, goat cheese and scallions.

Recipe Notes

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Source: Jeanettes Healthy Living

20 Easy Healthy Back To School Dinner Recipes Jeanettes Healthy

These 20 Easy Healthy Back-To-School Dinner Recipes are a must try for busy school nights. Planning ahead is the key to reducing stress when it comes to getting dinner on the table for hungry kids during the busy school week. I’ve included some tips I’ve learned over the years from feeding four hungry boys with a busy after-school schedule.

20 Easy Healthy Back-To-School Dinner Recipes - a collection of simple recipes that take less than 30 minutes to cook plus easy slow cooker recipes

School is back in session and many of us are looking for easy, healthy dinner ideas for our kids. With all the after-school activities, it can be difficult to get everyone to sit down at the table together. When my boys were younger, I used to feed them dinner as soon as they got home from school. They were starving, so it was easy to get them to eat an entire dinner, including fruits and vegetables.

As my boys got older, dinner time became later and later, with sports practices into the evening. So, slow cooker recipes or recipes that could be made quickly became my staples.

I’ve got 20 easy healthy back-to-school dinner recipes that are sure to please your entire family. You’ll find easy recipes that take less than 30 minutes to cook as well as slow cooker recipes in this collection.

Tips for Cooking Healthy Family Dinners

Over the years, I learned a few easy tricks to getting a healthy dinner on the table:

  • On Sunday, write down your menu for Monday through Friday. Look at your kids’ afterschool schedules to decide which nights might be better to make certain recipes. On nights when everyone seems to have a different dinner schedule, make a slow cooker meal so kids can help themselves when they are ready to eat. Rice cookers are great for keeping rice and other grains warm for a couple of hours.
  • Once you have your menu, come up with a shopping list by supermarket aisle. This makes shopping easier and helps avoid buying unnecessary items that add to the grocery bill. To save time, order groceries using an online grocery delivery service such as Peapod.com
  • Some recipes can be started or prepped as soon as the kids get on the bus. This will give you a headstart for dinner.
  • For super busy nights, opt for recipes that include both the protein and vegetables in the same dish. Otherwise, serve a simple salad as the vegetable.

Easy Healthy Pasta Recipes

Easy Sun-Dried Tomato Chicken Pasta

Easy Pasta with Spinach Tomatoes and Parmesan Cheese

Pasta Primavera with Fresh Tomatoes Basil and Garlic

Lemon Pasta with Shrimp Peppers Tomatoes Corn and Basil

Easy Chili Garlic Shrimp with Pesto Pasta

Easy Healthy Chicken Recipes

Easy Pan Roasted Chicken and Vegetables

Easy Herb Spiced Roasted Chicken

Roast Chicken with Cumin and Cilantro Scallion Salsa

One Pot Chicken Chorizo Paella

Chicken Cheese Pasta Casserole with Parmesan Breadcrumb Topping

Slow Cooker Jamaican Spiced Chicken

Slow Cooker Pumpkin Curry Chicken

Slow Cooker Chicken Vegetable Stew with Rosemary Thyme and Sage

Slow Cooker Chinese Curry Chicken

Easy Healthy Ground Meat Recipes

Mexican Turkey Taco Meatloaf Muffins

Mexican Taco Nacho Macaroni and Cheese (great way to use up leftover taco meat)

Turkey Taco Nacho Casserole

Slow Cooker Turkey Bolognese Sauce (serve over whole grain pasta, zucchini noodles or spaghetti squash)

Easy Healthy Fish Recipes

Brazilian Rub Salmon

15 Minute Spice-Rubbed Roasted Salmon

Do you have any easy healthy back-to-school dinner recipes? Please share in the comments below.

Source: Jeanettes Healthy Living

Grilled Papaya Pineapple Salsa Recipe Jeanettes Healthy Living

Grilled Papaya Pineapple Salsa is the perfect accompaniment to grilled chicken or fish, or can be enjoyed as a dip all summer long. Tropical fruits are my favorite. I could eat them all year round. During the summertime, grilling is the most convenient way to cook, and a great time to get a little creative. There are no fixed rules about grilling, so I’ve been grilling fruit the last several summers. I love the way grilling fruit concentrates the flavor and natural sugars in fruit. Sponsored by Peapod.

Grilled Papaya Pineapple Salsa - grilling fruit concentrates the sugar and flavor - serve this sweet salsa over grilled shrimp, fish or chicken

On my recent trips to Costa Rica and Taiwan, I especially looked forward to the assortment of ripe papaya mango and pineapple at breakfast time. Fortunately, these tropical fruits are fairly easy to find in supermarkets these days.

I came up with this tropical grilled fruit salsa for Peapod, which can be served as a dip or a salsa topping for grilled chicken, fish or shrimp. If you’ve yet to try grilling fruits, I encourage to you try this recipe. You can grill the fruit while you’re grilling the rest of your dinner.

Grilling fruits concentrates the sugars in the fruit so they taste sweeter. Fresh herbs that are abundant during the summer such as cilantro and mint add brightness to this grilled fruit salsa.

Try serving this Grilled Papaya Pineapple Salsa on top of grilled chicken, fish or shrimp. You’ll feel like you’re on a tropical island.

Grilled Papaya Pineapple Salsa

Delicious as a dip or served over grilled chicken, fish or shrimp

Ingredients

  • 2 cups papaya cut into chunks
  • 2 cups pineapple cut into chunks
  • 1 tablespoon coconut oil melted
  • 1 teaspoon ginger minced
  • 1/2 jalapeño pepper seeded, minced
  • 1/4 cup cilantro leaves minced
  • 1/4 cup mint leaves minced
  • 1 lime juiced
  • 1 teaspoon raw honey

Instructions

  1. Heat grill. Skewer papaya and pineapple chunks. Brush with melted coconut oil. Place on hot grill until you see grill marks. Turn over skewers and grill until you see grill marks. This will take about 5 minutes. Do not overcook or papaya will turn mushy. Remove from grill.

    Dice grilled papaya and pineapple into small pieces and toss gently with ginger, jalapeño pepper, cilantro leaves, mint leaves, lime juice, and honey.

Heat grill. Skewer papaya and pineapple chunks. Brush with melted coconut oil. Place on hot grill until you see grill marks. Turn over skewers and grill until you see grill marks. This will take about 5 minutes. Do not overcook or papaya will turn mushy. Remove from grill.

Dice grilled papaya and pineapple into small pieces and toss gently with ginger, jalapeño pepper, cilantro leaves, mint leaves, lime juice, and honey.

Recipe Notes

Do not overcook papaya or it will get mushy.

If you like this Grilled Papaya Pineapple Salsa, you might enjoy these recipes with grilled fruit on FromThePod.com:
Tropical Grilled Pineapple Ice Cream Sundae
Grilled Watermelon Panzanella Salad with Chicken
Teriyaki Shrimp Skewers with Peppers and Pineapple
Sticky Grilled Chicken Wings with Mango

Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.

Source: Jeanettes Healthy Living

Spicy Korean Cucumber Kimchi Refrigerator Pickles Recipe Jeanettes

These Spicy Korean Cucumber Kimchi Refrigerator Pickles are a delicious way to enjoy fresh kirby cucumbers this summer. Each summer, I look forward to our local farmer’s market. Kirby cucumbers are one of the items I pick up when I see them. Farm fresh kirby cucumbers are firm, crunchy and make amazing kimchi pickles.

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

I’ve been seeing lots of kirby cucumbers, fresh garlic and scallions at the farmer’s market the last couple of weeks and keep thinking of making these Spicy Korean Cucumber Kimchi Refrigerator Pickles. I haven’t canned anything in years, so the thought of sterilizing jars just doesn’t appeal to me at this point. Instead, I’m into quick and easy pickles.

I was flipping through my mom’s recipe binder and found a recipe for Korean Kimchi made with cucumbers. It was much simpler than the traditional Korean stuffed cucumber kimchi recipes I’d seen. The recipe called for MSG, so I left that out, and instead of cutting the cucumbers into half moon pieces as the recipe directed, I made pickle spears. I like the idea of grabbing a spear for a snack.

Korean kimchi is a fermented pickle – simply leaving the jars of pickles out on the countertop for a day before refrigerating them. I did invert the jars for part of the time to get the brine pickling the other half of the pickles. After one day, they had a little tang, but were much better after another day. The longer they sit, the more sour they’ll get.

Whether you have your own garden or local farmer’s markets in your area, I encourage you to enjoy all the bountiful fresh produce this summer. Give these Spicy Korean Cucumber Kimchi Refrigerator Pickles a try next time you see kirby cucumbers at the market.

Many years ago, I planted tomatoes, peppers and more; but, the chipmunks drove me crazy and I couldn’t take it anymore. They’d grab an unripe tomato and take a bite, then just leave it on the ground. So, I had a CSA share until my boys left for college, then I decided just to go to our local farmer’s market weekly. I love the variety of the farmer’s market, and it’s worked out really well.

Spicy Korean Cucumber Kimchi Refrigerator Pickles

Ingredients

  • 1 1/2 pounds kirby cucumbers
  • 3 teaspoons sea salt
  • 2 tablespoons Korean chili powder
  • 2 tablespoons ginger minced
  • 6 garlic cloves minced
  • 2 tablespoons gluten-free soy sauce or fish sauce
  • 3 scallions cut into 1″ lengths
  • 1 cup water

Instructions

  1. Trim ends of cucumbers; cut into spears. Place in a large bowl and toss with salt, chili powder, ginger, garlic, soy sauce, and scallions. Put into glass jars and add water. Cover tightly and let sit on the kitchen counter for 24 hours. Refrigerate.
  2. Serve after a few days. The longer you refrigerate them, the more flavor the pickles will have.

If you like this recipe, you might also like:

Quick Napa Cabbage Kimchi

Quick Kohlrabi Kimchi

Easy Red Radish Kimchi

Source: Jeanettes Healthy Living

Mexican Corn Tomato Feta Salad Recipe Jeanettes Healthy Living

Mexican Corn Tomato Feta Salad combines the flavors of Mexican street corn into a delicious summer salad, perfect for entertaining and picnics. Fresh corn and tomatoes are two of my favorite summer vegetables that are plentiful at the farmer’s market and supermarkets this time of year. While I love corn on the cob and caprese salad, I’m always looking for new or different ways to enjoy corn and tomatoes throughout the summer.

Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad

This Mexican Corn Tomato Feta Salad reminds me of Mexican street corn, which has become popular the last couple of years. The advantage of making Mexican street corn in salad form is that it’s easier to bring to a potluck barbecue, and you won’t get corn stuck in your teeth and all over your face (one reason my kids don’t like corn on the cob).

I came up with this Mexican Corn Tomato Feta Salad two years ago when corn and tomatoes were at their peak. Winters are long in Connecticut, so I appreciate the abundance of fresh summer produce that pops up each week at our local farmer’s market.

This creamy Mexican Corn Tomato Feta Salad has all the flavors of Mexican street corn with the works, just in salad form. To get the corn toasty, I caramelized it in a cast iron skillet, then tossed everything together while the corn was still warm, letting the feta cheese melt into the warm salad.

Mexican Corn Tomato Feta Salad

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 5 ears corn on the cob leftover or uncooked, ~ 6 cups
  • sea salt to taste
  • black pepper to taste
  • 2 ounces feta cheese crumbled
  • 2 tablespoons mayonnaise
  • 1 large tomato chopped
  • 2 scallions chopped
  • 1/2 cup cilantro minced
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1/2 teaspoon chili powder
  • dash chipotle powder

Instructions

  1. 1. Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper. Transfer to large bowl; add cheese, mayonnaise, tomato, scallions, cilantro, garlic scape paste, lime juice, chili powder and chipotle powder. Toss and serve

1. Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper. Transfer to large bowl; add cheese, mayonnaise, tomato, scallions, cilantro, garlic scape paste, lime juice, chili powder and chipotle powder. Toss and serve

If you like this Mexican Corn Tomato Feta Salad, you might also like these corn salads:

Mexican Corn Quinoa Salad

Chipotle Corn Black Bean Tomato Salad

Quinoa Corn Tomato Kale Salad

Source: Jeanettes Healthy Living

Strawberry Protein Smoothie Recipe – Jeanette’s Healthy Living

This Strawberry Protein Smoothie packs in 27 grams of protein naturally, without any protein powders. Breakfast is the perfect opportunity to pump up your body with good nutrition. Now that the weather is getting warmer, I’ve been enjoying more smoothies for breakfast. Smoothies are an easy way to ensure you’re getting a good amount of protein and nutrients all in one glass. The key is to be mindful of each and every ingredient you use. Sponsored by Munchkin Grass Fed.

Strawberry Protein Smoothie - this healthy smoothie packs in 27 grams of protein with no protein powder

I started making smoothies for my family when my kids were young as an easy way to get them to eat fruit and drink their milk all in one sitting. Smoothies are like milk shakes, and who doesn’t love a milk shake. At the time, our pediatrician suggested I add an instant breakfast mix to the smoothies for extra nutrition. I have to admit I wasn’t thrilled about the ingredient list, but used these instant breakfast mixes for a while. Then, I switched to a whole food based protein powder mix, although I found these mixes tasted powdery in smoothies.

Strawberry Protein Smoothie - this healthy smoothie packs in 27 grams of protein with no protein powder

Over the years, I’ve learned how to make smooth, creamy smoothies without protein powders, using 100% whole ingredients that provide plenty of protein and nutrients.

Natural protein boosters that I’ve used in smoothies include:

  • Greek yogurt (12-17 grams protein in just 1/2 a cup)
  • Hemp seeds (7.4 grams protein in 2 tablespoons)
  • Grass fed milk (8.4 grams protein in a cup)
  • Almonds (4.3 grams protein in 3 tablespoons)
  • Nut butter (3.6 grams protein in 1 tablespoon peanut butter)
  • Oats (3.3 grams protein in 2 tablespoons)

This Strawberry Protein Smoothie gets its protein from a combination of Greek yogurt, hemp seeds, grass fed milk.

Why Grass Fed Milk?

I started using 100% grass fed milk in smoothies because of its health and environmental benefits. Grass fed milk contains up to 5x more Conjugated Linoleic Acid (CLA) and a more balanced ratio of Essential Fatty Acids compared to milk from grain fed cows.

CLA is a type of fat that may help with immune and inflammatory system support, improved bone mass, improved blood sugar regulation, reduced body fat, reduced risk of heart attack, and maintenance of lean body mass. The CLA in 100% grass fed milk is two to five times greater than the CLA content of milk from conventionally fed cows.

Essential Fatty Acids are important for kids because they help feed the brain and keep it healthy. Milk from 100% grass fed cows is also full of vitamin A, vitamin E, and Beta Carotene.

In addition to its health benefits, grass fed milk is also better for the environment. Imagine cows roaming around on rolling fields, eating only GMO-free grass, the way cows should be raised, not confined and fed soy, corn and grains which are hard for the cows to digest. On year-round grass fed farms, total greenhouse emissions, fuel use, sediment erosion, and phosphorus runoffs are lower than in confined systems, thus reducing the carbon footprint.

Grass fed milk wasn’t available when my kids were babies, but later this Spring Munchkin is launching a new infant formula, Munchkin Grass Fed. This formula is a great option for new moms as it is made with 100% grass fed milk, which provides higher levels of Vitamin A and a better balance of Omega 3 to 6 while being rBGH free and GMO free. Like all moms, I want the best for my kids, so choosing the best possible whole ingredients is a priority. Next time you make a smoothie for yourself or your kids, consider using grass fed milk for its nutritional and environmental benefits.

Strawberry Protein Smoothie

This smoothie packs in 27 grams of protein.

Ingredients

  • 1 cup strawberries
  • 1/2 cup grass-fed non-fat Greek yogurt
  • 1 cup grass-fed skim milk
  • 1 tablespoon hemp seeds
  • raw honey or maple syrup optional, to taste

Instructions

  1. Place all ingredients in a blender and blend until smooth.

Place all ingredients in a blender and blend until smooth.

Recipe Notes

I enjoyed this smoothie without additional sweeteners, but if you wish, add some raw honey or maple syrup to taste.

Sources:

  1. World’s Healthiest Foods – Grass Fed Cow’s Milk

This is a sponsored conversation written by me on behalf of Munchkin. The opinions and text are all mine.

Source: Jeanettes Healthy Living