Free Healthy Green Smoothie Recipes for Weight Loss

(1)

2 cups honey dew 2 cups, 1 cup spinach, 1 cucumber, 1 tablespoon hemp powder, add some ice or a little water. Blend it in your Vitamix

Honeydew is a great water base and natural sweetener and an excellent source of Vitamin C and Foliate. It is a great base to add to a green smoothie. The honeydew and cucumber together has an incredible refreshing taste.

(2)

cranberry or orange juice, 1 orange, 1 banana, 1/2 cup of kale, 1/2 sprig of celery, 1/2 carrot, 4-6 pieces of Ice

Best Green Smoothie Recipes Tips 2012 -

(1) Use one or two fresh or frozen fruits as natural sweeteners. Bananas, sweet ripe mangoes, pineapple, kiwi, pear, berries. The choices are endless.

(2) Cucumbers, honey dew, watermelon are great as a base for extra water content.

(3) Adding half a carrot or half of a celery stick one way of sneaking in some extra veggies. Again experiment with other veggies.

(4) Add ice and/or water to make your smoothie to the consistency you like. I like thinner consistency so I can easily sip with a straw.

(5) Choose a leafy green such as spinach or kale, or parsley and cilantro. Herbs have great detoxifying properties so don't forget those. Rotate your greens and try different ones. Add about one cupful of a leafy green of your choice or start with a smaller quantity if you are new to making smoothies.

30 Minutes Dinner Recipes - When you have this type of time limit

3 Meal Ideas for When You Only Have 30 Minutes

Here are 3 easy dinner recipes for when you only have 30 minutes before getting supper onto the table.

Baked Fish with Pecan Coriander and Parmesan Crust -

For this Easy Dinner Recipes, Need total 25 minutes time for Preparation and Cooking.

You can serve 4 to 6 Persons.

Ingredients:

(1) 1¾ lb / 800g firm white fish fillets - cut into 4 - 6 portions
(2) 3 tablespoons oil

Topping:

(A) ½ cup fresh breadcrumbs
(B) ½ cup chopped almonds or pecan nuts
(C) ¼ cup fresh coriander, chopped
(D) ¼ cup parmesan, grated
(E) 1 tablespoon unwaxed lemon rind, zested
(F) Salt and Pepper to season

Let's start cooking -

Heat the oven to 350° F / 180 ° C.
Lightly grease a baking tin or oven-proof dish.
Place the fish fillets on the baking tray and smother them with the oil.
Mix together the topping ingredients. Pack this mixture onto the top of the fish fillets. Some of it may fall onto the pan. Don't worry, but try to

get most of the crust on top of the fish.
Bake, uncovered, for about 20 minutes. The topping should be slightly browned and the fish should be just cooked - if it is translucent in the

middle, give it another few minutes.
Serve this with rice and a large salad.


Chicken Curry Recipe

For this Easy Dinner Recipes, Need total 20 minutes time for Preparation and Cooking.
You can serves 4 to 6 Persons.

Ingredients:-

(A) 1 whole cooked chicken
(B) 1 can coconut milk
(C) 2 - 3 tablespoons red curry paste
(D) 1 fresh stalk lemon grass, cut very finely
(E) ½ cup raisins
(F) 1 cup loosely packed coriander leaves

Method:-

Carve the chicken off the bone. Shred or sliver the slices.
Add the coconut milk to a pan over a medium heat. Add the finely chopped lemon grass and red curry paste.
Add the raisins and coriander leaves.
Add the chicken. Simmer until the chicken has heated through and the raisins and lemon grass have softened. Allow the coconut milk to

reduce so that it is has a thick consistency - about 10 minutes.
Serve this easy Chicken Curry recipe with rice and green vegetables or a salad.

Garlic Chicken Pasta Recipe

For this Easy Dinner Recipes, Need total 22 minutes time for Preparation and Cooking.
You can serves 4 to 6 Persons.

Ingredients:

(A) 1lb / 450g fresh pasta
(B) 1lb / 450g boneless skinless chicken breasts
(C) 1 cup fresh basil leaves (1oz / 30g), finely chopped
(D) 2 cloves garlic, crushed
(E) 2 - 3 tablespoons lemon juice
(F) oil for shallow frying

Let's start cooking :-

Boil the pasta in plenty of salted water, according to the instructions on the packet.

Fresh pasta cooks much more quickly than dry pasta - about 7 minutes.

Heat a little oil in a pan. Slice the chicken breasts into slivers. Fry in 2 - 3 batches until they are golden brown.

Add the basil leaves, garlic and lemon juice. Cook for a further 2 minutes.

Stir the chicken through the pasta. Serve this Garlic Chicken Pasta recipe with a big green salad.

Red Lentil Soup Recipe

Total Time with Preparation and Cooking is around 45 minutes

Makes enough for 4 bowls.

Ingredients -

1 onion, chopped
2 cloves garlic, minced
small piece of ginger, peeled and minced
6 cups water or vegetable stock
1 cup red lentils
1 zucchini, quartered and chopped
1 small head broccoli, chopped
2 carrots, scrubbed and chopped
1 piece kelp, cut into small bits (optional)
1 tsp ground cumin
pinch black pepper
1 Tbsp miso
1-2 Tbsp sesame seeds

Let's start cooking -

You can saute the onion, garlic and ginger in oil for a more distinct flavor, or put them into boiling water for a more subtle broth. Add the

cumin and pepper here if you are sauteeing, as it will infuse into the oil and be carried through the soup. If you're not sauteeing, you can add

seasoning whenever you like. Pour 6 cups of water or stock into the pot (after sauteeing if you are) and add the lentils.

Bring the water to a boil, then leave to simmer for 10-15 min, or until the lentils are cooked. Chop the vegetables while they cook.

Add the vegetables and seasoning (if you haven't already) to the pot, and give them 5-15 minutes to cook, depending on how soft you want

them.

Once the vegetables are cooked to your liking, take the pot off the stove and allow it to cool for a few minutes. Stir in the miso, then taste to

make sure you like the seasoning, adjusting if you need to. Serve garnished with the sesame seeds - white or black seeds are nice with this

soup. I hope you have fun with this red lentil soup recipe, the latest of my healthy vegan recipes, and with the basic technique for making

soup that follows.

Basic Soup Techniques –
1. Start with an onion and some garlic. Saute them in oil for a more distinct flavor, or put them into boiling water for a more subtle broth. Add

spices and herbs here if you are sauteeing, as they will infuse into the oil and be carried through the soup. If you're not sauteeing, you can add

seasoning whenever you like.

2. If you are adding a grain, starchy vegetable (potatoes, squash, beets, etc.) or a fast-cooking legume (lentil or split pea), add them with the

water or stock. You can add salt here if you're using a grain or starchy vegetable, but if you are cooking a legume do not add any salt until it's

fully cooked. If you are adding a bean, it should be cooked before adding it to the soup (canned beans are already cooked).

3. Bring the water to a boil, then leave to simmer until the grain or legume is cooked.

4. Add the vegetables that you want, giving them time to cook to your liking. Longer cooking vegetables (eggplant, carrots, etc.) can be added

earlier while softer vegetables (zucchini, peppers, etc.) can be added a bit later. If you're using leafy greens, they should be added just 5

minutes before serving.

5. Taste to make sure you like the seasoning, adjusting if you need to. Garnishes always add a bit of visual appeal - go for a color contrast.
Sesame seeds look nice in green or orange soups, parsley, chives or green onions look nice in pale soups.