GREENS AND PROTEINS MENU RECIPES

Name: Tropical Green Protein Smoothie Recipe by Tasty
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 ½ cups coconut milk; 1 cup fresh spinach; 1 scoop vanilla protein powder; 1 ½ cups mango, diced and frozen; 1 ½ cups pineapple, diced and frozen

TROPICAL GREEN PROTEIN SMOOTHIE RECIPE BY TASTY

Tropical Green Protein Smoothie Recipe by Tasty image

Here's what you need: coconut milk, fresh spinach, vanilla protein powder, mango, pineapple

Provided by Mercedes Sandoval

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 ½ cups coconut milk
1 cup fresh spinach
1 scoop vanilla protein powder
1 ½ cups mango, diced and frozen
1 ½ cups pineapple, diced and frozen

Steps:

Put milk and spinach into a blender and blend until spinach is fully incorporated into the milk.
Add in remaining ingredients and blend until smooth.
Enjoy!

Nutrition Facts : Calories 525 calories, CarbohydrateContent 38 grams, FatContent 30 grams, FiberContent 4 grams, ProteinContent 30 grams, SugarContent 24 grams

CHEF JOHN'S BEANS AND GREENS | ALLRECIPES

Chef John's Beans and Greens | Allrecipes image

Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.

Provided by Chef John

Categories World Cuisine European Italian

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

Steps:

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 24.8 g, CholesterolContent 3.9 mg, FatContent 8 g, FiberContent 9.1 g, ProteinContent 7.8 g, SaturatedFatContent 1 g, SodiumContent 1006.6 mg, SugarContent 1 g

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