More on that another day.... For now, here is a fun GREEN party menu without a drop of dye!
- Mixed salad made with organic spinach, finely chopped organic chard (leaves and stems), tiny broccoli florets, sprouts, snow peas, and some other veggies for visual appeal such as carrots and radishes.
- Asparagus spears wrapped in sliced lowfat havarti and smoked ham
- Spinach pasta with meatballs (see last week's Veggie and Spinach Meatball post)
- Green fruit tray including sliced kiwis, organic green grapes, organic granny smith apple slices, honeydew melon. Make a fast and yummy dip - take one container of natural, dye-free yogurt (read the label - I like Brown Cow and Stonyfield) of any flavor and mix with an equal amount of whipped cream.
- Veggie tray: zucchini, organic green peppers, snow peas, broccoli, green onions, edamame. Serve with Ranch with some fresh basil added with a food processor.
- Guacamole and chips!
And last but not least, the Cake. This recipe is modified from one originally found on Weelicious, a fun site with lots of ideas on healthy eating for parents and their kids. These are impressively green and, believe it or not, do NOT taste like spinach. Try it.
Lime and Coconut (oh yeah, and spinach) Muffins (Makes 24 Mini Muffins)
1/2 Cup Unsweetened Applesauce
¼ cup Greek yogurt (nonfat)
1/3 cup coconut milk, or milk of choice (almond, rice, soy, cow…)
¼ cup egg substitute or 1 Large Egg
1 tsp Vanilla Extract
1 Cup Fresh Spinach, packed
Zest and juice of one ORGANIC lime (especially important to buy organic and scrub it well since you are eating the outer skin)
2 Tbsp Coconut oil (melted) or Canola Oil
1 Cups All Purpose Flour
½ Cup coconut flour
1/3 Cup Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp sea salt (or regular salt; sea salt has healthy trace minerals though!)
1/8 tsp allspice
Preheat oven to 350 F. Place applesauce, yogurt, milk, egg, vanilla, spinach, coconut oil, and lime zest and juice in a food processor (or a really good blender if you have one) and puree for a couple minutes, until the spinach is pureed into small flecks. Place the flours, sugar, baking powder, baking soda and salt in a separate bowl and combine. Pour the spinach puree in a large mixing bowl. Slowly mix the dry ingredients into the wet until combined. Using a tablespoon, Scoop batter into a greased mini muffin tin, filling each cup. I had a little bit of leftover batter that I put in a sprayed baking dish and baked for a few minutes longer than the mini muffins.
Bake for 14 minutes.