I considered letting my two-year blogging anniversary go by without mention until I noticed that this post would be number 400, and I just couldn’t pass up the opportunity to have the two mileposts occur on the same day. To toast the occasions, I’ve whipped up something delicious, healthy, and…um…green:
It’s been two years, and what do I have to show for it? Well, obviously, there are the 400 posts, most of which are recipes. Beyond that, I’m older, fatter and, I hope, wiser. I’ve learned a lot more about cooking by researching recipes and ingredients, as well as by reading your comments and blogs. Plus, I believe that my photography has improved a little and if not, perhaps my eye for photography has improved enough to convince me that I need to take some actual classes; there’s only so much you can teach yourself!
I started the blog on an impulse (don’t most blogs get started that way?) but with each passing month I’ve grown more committed to improving it in every way possible while still keeping my original focus: low-fat, whole foods-based vegan cooking that tastes like it isn’t good for you. Earlier this year, when the website hosting costs increased so much that I could no longer justify the blog as just an expensive hobby, I took on an advertiser. I hope that most of you don’t mind this necessary evil–it was either allow advertising or get a job at Wal-Mart (and you can probably guess how I feel about Wal-Mart). As an added bonus, the income from the ad is going to help pay for the aforementioned photography classes, so perhaps the end result will be a more beautiful blog.
Since it is also the beginning of a new year, I decided on a few blogging resolutions:
- I resolve to take more chances, get away from the tried-and-true seasoning and ingredient combinations that I’ve come to rely on, and experiment more.
- I resolve to delve more deeply, do more research, and write more about the background of the recipes and less about my family. (That one, folks, is going to be hard.)
- I resolve to post more bad recipes–because sometimes people learn just as much from what not to do. Plus, they’re funnier.
On a personal note, I’ve been advised by my doctor to get myself in shape, so I’m resolving to get away from my computer and kitchen more often and exercise. I’m also resolving to eat healthier so I’ll be following the Eat To Live
plan all the time, not just when it’s convenient. And since I’m combining it with Weight Watchers’ Core plan (they’re more alike than you’d think), you may start seeing WW points listed in the nutritional info. But don’t worry: This isn’t becoming a Diet Blog, so don’t expect the D word to pop up here again.
Now about the drink we’re toasting with: Green Smoothies (or Blended Salads) are all the rage on the Eat to Live program, and I resisted them for a long time. The first time I heard that people were blending spinach into their smoothies, I thought I was going to upchuck. But then I tried it, just a few leaves at first, and found that what they said was true: you really can’t taste it. It’s a great way to get a little more greenery into your…er…d-word. Some people use kale and other greens (mustard, ew), but spinach is about as far as I’m willing to go. If you haven’t had one, give it a try. It’s a great way to infuse yourself with a lot of vitamins, minerals, phytochemicals, and fiber–and you don’t even have to chew!
Jolly Green Smoothie
Use whatever fruit you want in this. Banana will make it creamier, while berries will make it look muddier but taste delicious.
1 cup pineapple, frozen, unsweetened
1 cup frozen mango chunks
3 ounces baby spinach leaves (about 2 cups, packed, or as much as your blender will hold)
about 1/2 cup water or other liquid
Put all ingredients in blender and puree until smooth. Add more water if necessary to get the blades moving. Drink and enjoy!
One serving: 201 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 49g Carbohydrate; 0mg Cholesterol; 52mg Sodium; 7g Fiber.
Here’s to another year of FatFree Vegan Kitchen and to all of you readers who make writing this blog so much fun.
To your health!
Tags: vegan recipes vegetarian cooking food fat-free
Cynthia
November 22, 2009 at 6:57 pmI've been reading your blog for a while now. Let me just say, your recipes are proof that veganism can be fun, delicious and healthy!
I just saw this one and made myself a shake and was even daring enough to try it with kale! 🙂
Maria
January 14, 2010 at 6:05 pmEver since I stumbled upon your blog I've been in love with your recipes!
I have to say, I've always been one to throw stuff in a blender when I wasn't into eating my veggies. I had no idea spinach would be so tasteless in a smoothie (tasteless in the literal sense, of course)!
Now when I crave ice-cream (I'm not vegan just a health nut) I throw in a little soy milk, splenda, vanilla bean, ice, and tons of spinach in my Bullet. Presto! Instant healthy indulgence!
fiona
December 3, 2010 at 10:30 pmI have what I believe to be one of the healthiest green smoothies every morning (even in winter – I am addicted to how good they make me feel). I put about 3 large leaves of kale or 2-3 large leaves of collards ripped from the center stem in the bottom of my blender. I then add a generous pour of flax oil (I don’t measure, probably about 1 1/2 Tbsp. Then I add a scoop of GREENSuperFood by Amazing Grass, which contains many greens/grasses and a probiotic blend, among other things. I add a scoop of soy protein powder, a banana, and about 1 cup of frozen fruit (usually mangoes, pineapple, strawberries and/or papaya – whatever is around) and blend it up. Finally, I pour it into one or two glasses (2 if my fiance is sharing which he usually does) and add some DHA Purity (from drhurhman.com) to each glass and stir. Voila! I highly recommend! Tons of Omega 3’s, leafy greens, protein, and probiotics! Doesn’t get much healthier! It’s tasty too because the fruit makes it sweet!
Kate Foote
March 7, 2012 at 3:54 pmHi there. I have been searching for an eating plan and stumbled my way here from Facebook. Upon reading your plan, I want to give it a try. I have always done poorly on any weight loss plan. I even flubbed up Weight Watchers. Your plan sounds so do-able. So, I am going to give it my best effort. I won’t say try, because I feel that when a person says “I’ll try” they mean they won’t be able to do it. It sets one up for failure. I will let you know how I do. I am starting out at 232 lbs. My top weight was 263 back a few years and if I don’t do something, I will be up there again. I had even begun to think about surgery, but don’t really want to have a tiny pouch in my tummy. That won’t solve the problem anyway, because I need to address what is making me resume old habits. I will tell you more about that as time goes on. Thanks for putting this plan “out there”. It really sounds good. Signed, Katie in Iowa
Sherrie
April 8, 2012 at 7:11 amHi Susan, I’m new to your site (which is excellent by the way), but am having difficulty figuring out how to print your recipes. I must be totally missing a print button. Can you give me some direction? Thanks and Happy Easter!
Susan Voisin
April 8, 2012 at 7:50 amSherrie, there are probably a few of my earliest recipes that don’t have a print version. (If you see one you want to print, leave me a comment on it and I will fix that.) All the newer ones have either a link right under the title of the recipe itself (“printer-friendly version”) or a button that says “Print Recipe” just to the top right of the recipe (those recipes have a blue dashed border around them).
Susan Voisin
April 8, 2012 at 7:52 amPS–This is obviously one of those early recipes that doesn’t have a print function! I will fix that right now.
charlie
October 22, 2012 at 9:39 amhave you ever tried making up a weeks worth & freezing it ? i’m hopeless for time in the mornings do you think this would work?
Susan Voisin
October 22, 2012 at 9:54 amI haven’t tried it, but I know others who freeze their smoothies. From what I hear, that works but the smoothies don’t taste quite as good after they’ve been frozen.