Breakfast, Drinks, Healthy

Tropical Green Smoothie

20 March, 2019
Tropical Green Smoothie from Food Banjo

So you know how sometimes you KNOW you need to get in your greens, but you really don’t feel like eating a salad? That’s been me lately. I know I’m probably not getting enough nutrients and not eating enough veggies. So instead, we’ve been buying a lot of baby spinach. And I’ve been putting them into smoothies. I love smoothies. And it’s easy to just throw in a bunch of spinach, and voila! A green smoothie that tastes delicious.

For this tropical green smoothie, I paired spinach with pineapple and orange juice. If you want something slightly less sweet, you can sub out the orange juice for almond, milk, oat milk, or even just water. Both times I’ve had this smoothie in the past week has been in the afternoon, so it’s been a nice dessert.

And this time of year, when leaves are just starting to grow on trees again, having green stuff just FEELS right, even if a salad doesn’t sound tasty.

I hope you enjoy!

Tropical Green Smoothie from Food Banjo

Tropical Green Smoothie (serves 1)

2 cups packed spinach
1 cup frozen pineapple
1 cup orange juice (or other liquid)

Put all ingredients into a high-powered blender. Blend. Pour into glass and enjoy!

Dinner, Healthy, Mediterranean, Paleo, Pasta, Whole30

Whole30 Tomato Chicken Pasta with Zucchini Noodles

15 March, 2019

whole30 Tomato Chicken Pasta

In the last year, I’ve developed a love of zucchini noodles, or “zoodles.” First, it’s a great way to get some veggies in! It’s also a great way to cut down on the carbs that exist with normal pasta. And they’re pretty delicious too. And they make me feel better! So when we were doing our first Whole30 a few months ago, I modified this recipe that I usually make with pasta and made it with zucchini noodles instead. And created this delicious, low-carb, Whole30 tomato chicken pasta with zucchini noodles.

I love it because it’s so easy to make. It’s one of my quick dinners that I often make if I have no energy. And it’s always delicious! I think it may be even better than my version that has pasta.
Continue Reading…


Easy Tiger at the Linc

12 March, 2019
Easy Tiger at the Linc - Food Banjo

Awhile back we were invited to the new Easy Tiger at the Linc for complimentary bites and drinks. Whenever I get an invite from Easy Tiger for anything it’s like “YES, SIGN ME UP!” I love them so much.

This location is incredible. The space is so nice. I love the brightness indoors, and their little bakery area is filled with delicious looking and tasting pastries, cookies, and breads. Their outdoor area is huge and filled with tables. Definitely a place to hang out when you want some fresh air and delicious bites and drinks.

Continue Reading…
Dinner, Healthy, Soup, Whole30

Roasted Butternut Squash Soup (Whole30)

8 January, 2019
Whole30-friendly roasted butternut squash soup. Easy and healthy!

Okay, it’s time for another Whole30 butternut squash soup recipe! I just love soups this time of the year. They’re perfect for the cold weather. When doing a Whole30 in January, soup is on the menu a LOT.

This butternut squash soup is so simple to make. I like to cut up a butternut squash myself (because I THINK it’s cheaper?), but to save a ton of time, you can buy the cubes. That makes this recipe so easy.

Continue Reading…
Meal Planning, Whole30

January Whole30 Meal Plan – Week 1

31 December, 2018
Butternut Squash Soup With Sausage and Zoodles. It's Whole30, healthy, and delicious!

Hello! We’re over here, ready to start our second Whole30 ever. We’ve had our share of sweets over the holidays, and we’re ready to have a nice reset and partake in a whole food, sugar-free diet for 30 days.

What I learned from doing a Whole30 last year is that meal planning is KEY. So here’s what we’re planning on eating our first week. Breakfast not included, because honestly, it’s probably going to be scrambled eggs most days, and we’ll play it by ear.

I’ve also learned that it’s helpful to make at least one meal during the week that can feed you for several days with leftovers. This week, it’s going to be a soup. Perfect for the cold weather and delicious!

January 1 (Tuesday) – Technically, we decided not to start our Whole30 until January 2nd, but I’m making a Whole30-friendly soup on the night of January 1st so we have leftovers for lunch on the 2nd.
Dinner – Butternut Squash Soup with Zucchini Noodles and Sausage (AKA my favorite soup EVER)

January 2nd (Wednesday)
Lunch – Leftover Butternut Squash Soup
Dinner – Leftover Butternut Squash Soup

January 3rd (Thursday)
Lunch – Meatballs and a veggie
Dinner – Roasted chicken and a roasted veggie

January 4th (Friday)
Lunch – Leftover Butternut Squash Soup (if there are still leftovers… hopefully!)
Dinner – Chicken breast, roasted tomatoes, and zucchini noodles

January 5th (Saturday)
Lunch – Salad
Dinner – Baked cod and a roasted veggie