Author Archives: Cherylanne Skolnicki

Green Tea Pineapple Smoothie

Are you ready for a tall glass of healthy goodness? I am! I think I’ll kick off the weekend with one of these tomorrow morning. After a class from 9-11 and a noon soccer game, we’re heading out of town to spend some time with my husband’s family – 8 adults and 7 children under 7 under one roof for the weekend! It will be a great weekend, but let’s just say I’ll need all the energy I can get!

So why this smoothie? Green tea has a number of health benefits – most notably its potential to fight cancer and heart disease. Rich in antioxidants and minimally processed relative to other teas, it’s also mildly caffeinated, so it can provide a gentle energy boost when you need one. When combined with spinach and some delicious fresh fruits, you have a winning beverage pick-me-up, great for the morning or any time you need a boost.

See what you think!

 

Green Tea Pineapple Smoothie

 

makes 1 serving

 

Ingredients:

2/3 cup water

1 decaffeinated green tea bag

1 cup spinach

1 cup fresh pineapple chunks

1/2 banana, sliced

1/4 lime, juiced

1 teaspoon honey

ice cubes

 

Directions:

1. Steep the tea bag in 2/3 cup of boiling water. Let cool.

2. Combine cooled tea with the rest of the ingredients (except ice) and puree till blended. Add a few cubes of ice at a time until you achieve your desired texture (more ice will thicken it).

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Great day for a salad…

This is a guest post by Stefanie Stevenson, MD, our Integrative Physician at Nourish!

I am not an innate chef.  In fact, I’m a bit intimidated by cooking at times, so when I experiment and have a success I am thrilled to share it.  I had one today!  I raced out of the house today to get to a hair appointment only to learn that it was NEXT Thursday.  Bonus – I had time I didn’t expect!  Even though I wasn’t crazy about getting the cutting board out and making a mess (the kitchen was actually clean!), I did it anyway and I’m so happy I did!

The result was a wonderful salad with green leaf lettuce, chopped up swiss chard with the yellow stems, cherry tomatoes, jicama, green beans left over from last night, currants (my new favorite thing for a salad), red bell pepper, and kalamata olives with a drizzle of extra virgin olive oil and balsamic vinegar….yum!  (I even snapped a pic on my phone – check it out!)

I was so excited about my salad and having a moment to sit outside to eat that I found myself gobbling it down.  I hate that!  When I noticed what I was doing I slowed down and practiced what I teach others to do – eat mindfully – I kept the forkful of food in my mouth before I even started chewing and then I appreciated the variety of flavors as I chewed and paused before I swallowed.  It was so much more enjoyable!

Try a salad yourself and tell us what you made in the comments below…we’d love to hear about it!

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Healthy Mother’s Day Breakfast for Kids

I’m ready for a mimosa of my own! This morning I took all three of the munchkins on air with me on Fox19 for my Healthy Living segment. One of the producers had suggested that I do a healthy breakfast easy enough for kids to make…and that I bring my own children to make it. (Yikes!)

My kids love to be in the kitchen and  I really believe that it’s the only way anyone can learn how to cook. But cooking in our kitchen is one thing and cooking on live TV is quite another. I waited until yesterday to tell them because we can only handle SO MUCH anticipation in our house…but I have to say that they had a ball and it’s one of those days I’ll definitely always remember.

We made three simple dishes that are easy enough for children to make with just a little help from an adult.  They’re healthy, too, so you can enjoy them guilt-free! Happy Mother’s Day one and all.

 

Here’s the link to the video.  And the recipes follow…

 

“Flower” Eggs  in Bell Pepper Rings  (I saw these on Pinterest and thought – adorable!)

Serves – up to you!
1 red, 1 orange, and 1 green bell pepper, sliced into 1/4″ thick rings, seeds removed
1-2 eggs per person
salt and pepper
Heat a nonstick griddle to 350 and place bell pepper rings on the griddle (1-2 per person). Crack an egg into the center of each ring and sprinkle with salt and pepper. Break yolk if desired and cook until desired level of doneness. Remove with a spatula.

 

Fruit, Yogurt, and Granola Parfaits

Serves 4
4 cups Nonfat greek yogurt
1 tsp vanilla
2 tsp. stevia or 1 Tbsp. honey
dash of cinnamon
Cut fruit – melon, honeydew, pineapple
Berries – strawberries, blueberries, blackberries
2 cups Lowfat granola
In tall parfait glasses (or drinking glasses) layer granola, yogurt, and fruit, alternating to create a pretty pattern. Serve with an iced tea spoon!

 

Mock Mimosas

Serves 4
2 cups fruit juice (orange, cranberry, pomegranate)
4 cups sparkling water
Orange slices for garnish
Mix fruit juice and sparkling water in a pitcher. Pour into stemmed glasses and top with a fruit garnish .

 

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