• Feeds

wild times

It was cold and gross out when I woke up this morning, so what did I want for breakfast?!  A smoothie!  Normal, right? 🙂  I decided to be crazy this morning and change up my normal oatmeal breakfast for a chocolate peanut butter and banana smoothie.  By adding the peanut butter to my smoothie, it gives it a little staying power and fills me up.  Plus, this combo is a favorite of mine!

I changed it up again by adding something green to my smoothie to get some fruit and veggies in my breakfast.

Chocolate, Peanut Butter and Banana Smoothie

  • 1 banana
  • 6 ice cubes

  • 1/4 cup cacao powder
  • a few squirts of agave

  • 1 tablespoon peanut butter

  • 3 handfuls of spinach!!

  • Mix it all up and get this yummy smoothie!

Don’t be disturbed by the green color, I promise, you cannot taste the spinach!

And, if you can’t get over the color, than do what these girls do and use a sippy cup! 🙂

This was my first green smoothie, and it was really good!

Lunch was leftovers from last nights dinner!  Still great the next day -maybe even a little better because the veggies were more marinated.

After my 8 miles of speed-work at the gym, it was time for a good and substantial dinner, so I made another Moosewood recipe, Wild Rice Waldorf Salad.  It was a twist on the classic waldorf that I love.

While the combination of wild and brown rice was cooking, I set to work chopping up all of the fruits and veggies: yellow pepper, celery, red onion, and 2 granny smith apples.

I tossed the apples with lemon to keep them from browning.

Then toasted some walnuts, and whipped up the dressing!

This was a super simple recipe.  The longest part was cooking the rice!  There was a lot of sitting and waiting around while it cooked.  Next time I will pre-cook the rice the night before.

My husband and I both loved this dish.  The tartness of the apples and the sweetness of the raisins really added to it.

I served it on a bed of mixed salad greens.  I love to add in more veggies when I can!

Wild Rice Waldorf Salad

from Moosewood Restaurants Low-Fat Favorites

Serves 6

Salad Ingredients:

  • 2/3 cup wild rice
  • 1 cup brown rice
  • 2 1/2 cups hot water
  • 2 medium granny smith apples
  • juice of 1 lemon
  • 1 bell pepper
  • 1 cup diced celery
  • 1/2 cup red onion, minced
  • 1/2 cup unsweetened raisins
  • 1/4 cup toasted walnuts, chopped

Dressing Ingredients:

  • 1/2 cup freshly squeezed orange juice
  • 1 tablespoon pure maple syrup
  • 1-2 teaspoon poppy seeds
  • 1/2 teaspoon ground ginger
  • 1 tablespoon olive oil


  1. Soak the wild rice in 1 cup of hot water (in a closed saucepan) for 30 minutes.
  2. After 30 minutes, add the brown rice and the remaining 1 1/2 cups of water.  Bring to a boil, then cover and simmer for 45 minutes until rice is tender.
  3. When the rice has cooked for about 30 minutes, dice the apples and toss with the lemon juice in a large bowl.
  4. Chop the pepper, celery and onion and add to that bowl along with the raisins and walnuts.
  5. Whisk together the dressing ingredients in a seperate bowl.
  6. When the rice is cooked, add it to the bowl of veggies and toss everything with the dressing.
  7. Serve over a bed of greens!

And, dessert was 2 homemade macaroons!  The chocolate with some raw almond butter on top.