Costco Green Smoothie (Spinach, Grape, and Pineapple)

Ok, ok, I know, the name of this post might throw you off a little.  Here’s the story:

We were shopping at Costco one weekend and came across a Vitamix demonstration.  The associate who was doing the demonstration whipped up an amazing smoothie made of spinach, grapes, and pineapple.  My husband, who generally is averse to anything green, loved it! Even my son loved it!  I tried countless times to recreate it at home, but I just wasn’t able to get the ratios down correctly.  Several weeks ago I stumbled upon this and now we’re able to enjoy the same smoothie, or Green Juice as the Little One likes to call it, at home 🙂





Costco Green Smoothie

Yield:  1 Large or 2 Small Servings


  • 2 cups spinach, packed
  • 1 cup diced pineapple
  • 1 cup green grapes
  • 1 cup water
  • ½ cup ice
  • 2 tablespoons honey


Combine all ingredients in a blender and pulse until smooth.  Refrigerate any leftovers.


Lemon and Garlic Spaghetti with Spinach

I’m always on the lookout for side dishes that would go well with a main meal of some kind of protein (chicken, fish, etc.).  I stumbled upon this recipe decided to give it a shot, alongside some baked chicken.  Boy, did this hit the spot!  Not only is this recipe super easy to throw together and versatile (I used multigrain pasta), but also very simple and light.  My 2½-year-old son even enjoyed it!  Now I get requests from him for “spaggy” (translation:  spaghetti) every day for lunch 🙂





Lemon and Garlic Spaghetti

With Spinach

Yield:  4-6 Servings


  • 1 pound spaghetti
  • 6 tablespoons olive oil
  • 8 cloves garlic, minced or grated
  • 1 lemon, juiced and zested
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 (10 ounce) bag baby spinach


Cook the pasta until al dente according to package instructions.  Drain and set aside.

In a large pot, heat oil over medium low heat.  Add garlic and cook gently, about 10 to 12 minutes.  Reduce heat to low and add lemon juice and zest, salt, pepper, spinach, and pasta.  Mix well and cover.  Cook for 10 minutes, thus allowing the flavors to infuse.

Spinach and Artichoke Pasta

As I mentioned a few weeks ago, we moved.  One thing that I realized upon moving was that I had accumulated so much stuff over time!  It didn’t look like much from the outside, but after seeing the movers pack everything I realized that I had become a semi-hoarder!

In an effort to lighten the load (pun definitely intended), I’ve put a complete stop on shopping  (except for essentials) and I’ve been trying to cook things with what I’ve got in my pantry, instead of going out to buy new ingredients.  Recently I came across a jar of marinated artichoke hearts, so I ventured out to find a recipe that my son and I could enjoy (my husband isn’t an artichoke kinda guy).  I was intrigued when I stumbled upon a recipe for Creamy Spinach and Artichoke Pasta on Cassie Craves.  I adapted the recipe to increase the pasta to sauce ratio, and I replaced the cream cheese with additional sour cream (only because I don’t like the taste of cream cheese in pasta).  This pasta was a definite hit with my son and me, and I’m sure it will be with your family as well 🙂


Spinach and Artichoke Pasta

Yield:  6 – 8 Servings


  • 1 pound penne pasta
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 (13.5 oz.) can marinated artichoke hearts, drained and diced
  • Salt, to taste
  • Ground black pepper, to taste
  • 4 cloves garlic, grated
  • 1 ½ cups sour cream
  • ½ cup shredded parmesan cheese
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese, divided


Preheat broiler and set aside a greased casserole dish.

Cook the pasta until al dente according to the directions on the package.  Reserve ½ cup of pasta water before draining.  Drain, return to pot, and keep warm.

Melt butter in a large skillet over medium heat.  Add onion, artichoke hearts, salt, and pepper.  Cook until the onions are soft and translucent.  Add garlic, stir, and cook for another minute.  Add sour cream and parmesan cheese and cook until melted.  Stir in spinach.

Add pasta, reserved pasta water, and ½ cup mozzarella cheese to the spinach mixture and mix well so that the pasta and sauce are well combined.

Transfer pasta to greased casserole dish and top with remaining ½ cup mozzarella cheese.  Place pasta under the broiler until the cheese has melted and is bubbly, about 3 to 5 minutes.

Green Monster Smoothie

I have officially been labeled an addict… of the smoothie variety.

I’ve had a smoothie for breakfast every single day for the past week.  I just can’t help it y’all!

I know you’re probably tired of seeing smoothies, and I promise to take a break after sharing this one.  This one cannot wait.

Asiya, from Chocolate and Chillies, posted a Green Monster Smoothie recipe a while back.  Considering the fact that I’m a smoothie junkie now, I finally got around to trying it.  I’ve finally found a spinach based smoothie that I can call “the one!”  This one is spot-on and is perfect for breakfast or post-workout.

It’s so good that it’s toddler approved!  So don’t waste your time and wait like I did… Go ahead and take a dive into this fresh, healthy, spinachy, monstery goodness!


Monster Smoothie

Yield:  1 Large or 2 Small Servings


  • 1 ½ cups spinach
  • ½ banana, sliced
  • ¼ cup strawberries
  • ¼ cup vanilla yogurt
  • ¼ cup orange juice, bottled or fresh
  • 1 tablespoon honey
  • 2 ice cubes


Combine all ingredients in a blender and pulse until smooth.  Refrigerate any leftovers.


Spinach Quiche

This past week, my friend and I spent the entire day together.  She was visiting from out of town because her husband had an interview at the same place that my husband works at.  I picked her up from her hotel in the morning, came back home, and got down to baking our breakfast.  Our menu consisted of spinach quiche, roasted pear and chocolate scones, and chai.

I’m not really a breakfast-type person.  My usual go-to in the mornings is a mug of chai with a slice or two of toast. But just because I usually don’t have an appetite in the morning doesn’t mean that I’m not going to treat my friend.  We split up our “duties,” as I got to baking, and she got to picture-taking.

And from the looks of it, I think we make a great team 🙂




Spinach Quiche

Yield:  4 Servings


For Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold, cut into pieces
  • ¼ cup water, cold

For Filling:

  • 3 oz. cream cheese, at room temperature
  • 1/3 cup milk
  • 3 eggs
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • ½ cup cheddar cheese, grated
  • ¼ cup parmesan cheese, grated
  • ½ cup onion, finely diced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


Make Crust:

Combine all-purpose flour and salt in the bowl of a food processor, and pulse for a few seconds to combine.  Add butter and pulse until the mixture resembles course meal, approximately 10 seconds.  With the machine running, slowly add cold water and process only until the dough begins to hold together.  Do not process more than 30 seconds.

Transfer dough to plastic wrap, flatten and form into a disc.  Refrigerate for at least one hour.

Make Filling:

Preheat oven to 375°F.

Roll crust out to fit a 9-inch tart pan, and transfer to pan.

Beat cream cheese in a bowl until smooth.  Gradually beat in milk and eggs.  Add remaining ingredients.  Pour mixture into prepared crust and bake for 35 to 40 minutes, or until filling is set and crust is golden-brown in color.