Oh! and the little guy loves the stuff! :)

Here’s a write up for those that don’t want to sit thru the distracting video. ;)

• 5 frozen strawberries
• 1/2 cup frozen blueberries (I used wild) (70g)
• 1/2 of a banana
• 1 scoop of Protein Powder (I use Any Whey)
• 6oz Almond milk

Place all ingredients in the blender and blend!

Here’s the links I mentioned in the video…

• “My Mango, My Mango” – Ryan’s First Video Post
• Homemade Almond Milk the Video
• Homemade Almond Milk Take 1

I will try to make this again and measure everything to write up a more detailed recipe. In the mean time your are stuck with a 20 minute goofy video of the little guy showing off his silly bands and blue blanket and me cooking trying out a new idea in the background. ;)

Links mentioned in the video…

• Scanpan Classic Fry Pans
• Super Quick Fried Rice and the 10 minute Dinner!
• Quick Sugar Snap Peas

Anyway, this week we are sharing a little tip to save your aging produce. Inspired by Heather over on Leading the Weigh, I haven’t wasted a bag of spinach in months! She’s a genius!!

Some of my Spinach Recipe where you could easily use the saved frozen spinach…

• Simply Spinach Stuffed Mushrooms
• Fennel and Spinach Soup
• Spinach Calzones
  
• Spinach Ricotta Roll
• Stupendous Stromboli
• Wonton Pizza Bites
• Healthy Breakfast Hash
• Simple Spaghetti Squash
• Mini Shrimp Rolls
• Mini Spinach Egg Muffins
• Mom’s Stuffing

What this does mean is LOTS of new stuff to experiment with here on GreenLiteBites! In my very first share last week I received at least 5 things I never heard of and Kohlrabi won for this weeks produce pick. I have a feeling we’ll be doing more and more produce pick videos this year. ;)

Click here to search LocalHarvest to find a CSA farm near you!

To help celebrate our return Ryan and I hit the grocery store and stocked up on loads of produce for the week. One of our selections was some fresh fennel. Watch this short(er) video to see his reaction. It’s pretty funny.

Oh! and I got a hair cut. ;)

Update: Click here to see the fennel and spinach soup I made with that bulb!

The husband wasn’t home but I can tell you this wouldn’t be his favorite meal. He’s not a all in one pot type of guy, no matter what it is. So I’m happy I now have a new one pot partner. ;)

I’m running out of time to write this up but here are the ingredients.

• I’m 2 thick slices of sweet onion chopped
• 1 green bell pepper chopped
• 1 medium zucchini chopped
• 1 15oz can of diced tomatoes
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• About 2 cups of cooked brown rice
• 1 15oz can of kidney beans drained and rinsed

You can see all the details in the video but I basically sauté the veggies, the add the tomatoes, spices, rice, beans and then eat!

Here’s the little guy going to town… I still can’t believe it… Shhhh don’t tell the husband but he eats better when it’s just the two of us. ;)

If you are interested in trying this or any of my Vitalicious VitaMix ideas click here to order the mixes and be sure to use the code RonisWeigh for 10% off!

Full Disclosure: Vitalicious is a paying sponsor of my sites and ships me mixes from time to time to do these kinds of experiments but the opinions that are expressed on this site and in this video are, and will always, be my own.

Last night I decided to bake my bay scallops. It was an easy, fast way to cook them up evenly and perfectly. I paired them with simple brown rice and peas that were flavored with a bit of lemon, thyme and rosemary. It’s a perfect trifecta of flavor that even pleased husband and child. At first the little guy was hesitant of the scallop but he finished every last one (once I promised some oreo cookies as dessert. ;)

Here’s how I made the scallops…

• 1/2 cup (40g) Old Fashioned Oats
• 1/4 cup (25g) parmesan cheese
• 1/2 tsp dried Thyme
• 1/2 tsp dried Rosemary
• 1/2 tsp garlic powder
• 1/8 tsp tsp kosher salt
• 1/8 tsp ground black pepper
• 1 lb bay Scallops

Preheat the oven on broil.

Pulse all the ingredients except the scallops in the blender to make the "breading".

Put the breading in a quart-sized or bigger ziplock bag and add the scallop. They should naturally be most enough have the breading stick. Blow a little air in the bag, seal and shake to coat.

Place the scallops on a cookie sheet lined with aluminum foil, spray with non-stick cooking spray and cook or about 10 minutes. The breading should just start to brown and the scallops will be firm to touch. Don’t overcook them or they’ll be rubbery!

Here’s how I made the rice and peas…

• 2 cups cooked brown rice (I used a store brand 90 second bag)
• 1/4 tsp dried Thyme
• 1/4 tsp dried Rosemary
• 1/4 tsp kosher salt
• 1 lemon (will use juice, zest and wedges)
• 1.5 cups frozen peas

Spray a non-stick skillet over medium heat. Add the rice, thyme, rosemary, salt, and lemon zest. Stir and cook to allow flavors to merge until the rice starts to sizzle a little. Then add the juice from 1/2 of the lemon. Stir and then add the peas. Mix in a cook until the peas are warmed through. About 2-3 minutes.

Serve 1/4 of the rice with 1/4 of scallops and 1-2 lemon wedges for 1 serving.

Click here to see the original 100% Whole Wheat Banana Muffin post with the recipe.

Links mentioned or you may be interested in…

• Double Chocolate BlueBran Muffins
• "My Mango, My Mango" – Video Post
• Our Fruit Picnic – Fruit Kabobs
• If you are curious as to the knife he’s using click here.

Other Kale Ideas

• Produce Pick: Kale
• The “OMG I got them to eat Kale and Bulgur without one single complaint” Stuffed Peppers!
• Wasabi Salmon with Asian Kale for One
• Not a Kale link but here’s our Pummelo video: Produce Pick: Pummelo (aka Pumelo, Pomelo)

As for me, I don’t think I’ll ever NOT pick up a bunch of kale when I go grocery shopping ever again. I’m serious. Trying this idea may change my nighttime snacking for the better. It takes a total of 15 minutes to clean and bake up this crispy snack and the best part, a cup of this kale chips are only about 50 calories! I’ll write up and recipe with official nutritional information and Weight Watcher points the next time I make them. I want to take some pictures, weigh out the Kale and get more specific but seriously people.. it’s KALE chips. I say… eat away! :)