The Well Dressed Kitchen

Meal Planning

Why I Am Doing a 30-Day Green Smoothie Challenge

by

I am starting a 30-Day Smoothie Challenge on Monday, Sept. 30 – I invite anyone to participate, I am looking for people to join me for support and motivation. This  is all about making green smoothies a part of your lifestyle. All you do is drink at least one green smoothie per day. Keep eating regular meals, this is an effort to increase your fruit and veggie intake, no special ingredients or supplements required.

What is the Green Smoothie Challenge:

I am doing the challenge through Simple Green Smoothies. You drink at least one green smoothie a day for the next 30 days…and you can do whatever it takes to make that happen for you. Simple Green Smoothie put together a whole guide of tips and tricks, provides the grocery list for each week, and gives you a recipe for each of the weekdays. This challenge allows you to “freestyle” on the weekends. I plan to pick two of my favorites smoothies for the week and make those for the weekend. Or maybe get creative and use leftover ingredients to come up with my own recipes. Each recipe makes 1 serving, so if you’re doing this challenge with someone else in your household then be sure to double the shopping list and recipes when blending!

Reasons For My 30 Day Smoothie Challenge:

  1. Adding more fruits and veggies into your lifestyle: This 30-Day Smoothie Challenge is all about making green smoothies a part of your lifestyle. Most importantly for me this is not a diet. I don’t believe in diets, they never work because it’s not sustainable. I want to include more types of fruits and veggies in my life and I want to encourage other people to do the same.
  2. Feel better by Eating Better: Some of the results you can expect during this challenge  – more energy, boost your immune system, clearer skin, better mood, lose some weight, and less time in the kitchen.
  3. Challenges Motivate Me: I am the type of person that when I put my mind to something or set a goal, I won’t give up and I make it happen. I am also very competitive by nature so when there is a challenge I am ALL in. It’s always better to do something in a team versus alone so I hope having a small group to motivate each other and keep us going will help. We can post pics, tips, and tricks on social media to send motivation each day. I am a bit nervous about the commitment of posting a new smoothie picture each day for a whole month, but I think this challenge will help spark more creativity.
  4. Instagram is many people’s favorite social media platform. Starting an Instagram challenge not only builds your presence, but gives people an incentive to interact more with your brand and create a stronger community. I want to build more trust and connect with my readers to build more of a camaraderie.

If you want to join the Smoothie Challenge follow these steps:

  1. Purchase your Smoothie Guide: Through Simple Green Smoothies, here is the link: For a limited time the guide is available for only $17 (normally $35). Click here to purchase Smoothie Guide!!!

  2. Take pics and use these Hashtags in ALL your pics and posts:     #thefitnessfoodgals #localfitnessandfood  #girlsthatdrinksmoothies #simplegreensmoothies @thewelldressedkitchen @karas_fit_squad

  3. Watch this video for more details, tips and tricks.

Swap to a reusable straw versus plastic. I drink my smoothies with Mermaid Straws!! They are stainless steel, eco-friendly, fun & stylish! Shop the straws HERE!!! And use my coupon code for 10% off you entire purchase: TWDK10

TRY MY RECIPES:

Simple Avocado Toast

Avocado Caprese Toast + Balsamic Drizzle

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Nutrition Disclaimer

Avocado Egg Salad

by

Avocado egg salad takes your classic egg salad recipe to a completely different level. I used avocado in place of mayo which adds healthy fat for a creamy, nutritious and tasty recipe. Eat this egg salad plain, on lettuce leaves, or topped on your favorite bread.

When it comes to recipes for summertime Egg Salad is one of those light and healthy recipes that comes to mind. Best part is it can be served for breakfast, lunch or dinner. I am a huge fan of recipes that can be eaten for any meal of the day.

To lighten up this recipe, but keep it creamy and delicious… I eliminated mayo and added creamy avocado with fresh herbs to really kick up the flavor. I guarantee you will love it!

How to make Avocado Egg Salad:

It’s as easy as adding all of the items to a bowl and stirring together. Seriously. You can eat the avocado egg salad plain, on lettuce leaves, or topped on your favorite bread.

Tips on Avocado Egg Salad:

Hard boil your eggs ahead of time. When it comes to cooking hard boiled eggs it’s as simple as adding eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled. Follow these three steps for perfect hardboiled eggs…

Step 1: Add eggs in pot and cover with water. Bring a pot of water to a boil with enough water to cover the eggs by about an inch.

Step 2: Turn off the heat and cover pot with lid. Immediately set a timer and allow eggs to sit in water for 12-14 minutes.

Step 3: Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Don’t overly mash the avocado. Avocados are naturally creamy and as soon as you stir the ingredients together the avocado will start to break down. It’s always nice to have it a little more chunky, rather than the texture of guacamole.

Use fresh herbs. I used cilantro, but you could also use parsley, basil or chives. Be creative and have fun!

How to store Avocado Egg Salad:

This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to turn brown. The lemon juice will help keep the green color.

Make part of your Meal Prep:

Divide the egg salad in meal prep containers, put lettuces leaves or your favorite bread in ziploc bags for a ready to eat, grab and go breakfast or lunch. I like to use these Glasslock meal prep containers. They are durable and can be used in fridge, freezer, microwave and oven. They are also dishwasher safe and the lids are BPA free.


Avocado Egg Salad
 
Author: 
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • 1 large avocado, peeled, pitted
  • 3 hard boiled eggs, roughly chopped
  • 2 tbsp red onion, chopped
  • 1 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped
  • ½ small lemon, juice of
  • salt and pepper, to taste
  • lettuce leaves, optional, for serving
Instructions
  1. Add avocado to a medium sized mixing bowl and mash with fork. Juice lemon over avocado and then add all of the remaining ingredients including chopped eggs, red onion, green onion, cilantro, salt, and pepper to a mixing bowl and stir to combine.
  2. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

You May Also Like:

Two-Minute Guacamole!

Easy Guacamole

TRY MORE AVOCADO RECIPES:

Simple Avocado Toast

Avocado Caprese Toast + Balsamic Drizzle

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Nutrition Disclaimer

Sweet Potato & Kale Soup

by

Beans, Kale, and Sweet Potato make for a hearty, satisfying soup. This Sweet Potato and Kale Soup is one of my new favorites and I hope it will be yours too!

Hearty Sweet Potato and Kale Soup

As soon as the temperature really starts to drop, soup and chili is all I want to eat. They are warm, filling and generally quick and easy to make. 

My meal prep routine in the warmer months is typically a lot of salad and grain bowls. So come winter time I make some slight adjustments. Instead of whisking up vinaigrettes and tossing together bowls of green and fresh veggies, I start cooking larges batches of soup to freeze and eat later. 

Soups are the perfect option for freezer meal prep because soup stays good in the freezer for months. When you come home on a busy weeknight and you want a quick and nutritious meal all you have to do is defrost a serving in the microwave or in a pot on the stove… and just like that, you have a hearty, warm meal that is ready to eat in just a few minutes. 

*TIP* Noodle soups don’t freeze well because they get soggy and overcooked if frozen and defrosted. 

My Sweet Potato and Kale soup will freeze well and is perfect for adding to your meal plan. Make a few batches at once and enjoy quick, cozy leftovers all winter long.

Why I love this Soup:

  1. This Healthy soup recipe is vegetarian, vegan and gluten free.
  2. Perfect for meal prep and freezes well.
  3. Hearty and flavorful this soup is full of sweet potatoes, kale, and beans. 
Sweet Potato & Kale Soup
 
Author: 
Prep time: 
Cook time: 
Total time: 
Save Print
Beans, Kale, and Sweet Potato make for a hearty, satisfying soup. This Sweet Potato and Kale Soup is one of my new favorites and I hope it will be yours too!
Ingredients
  • 2 to 3 large sweet potatoes (roughly 3 cups cubed)
  • 4 cups Kale, roughly chopped (about 3 ounces)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 15-ounce can black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 11/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ⅛ to ¼ teaspoon cayenne (optional)
  • ½ teaspoon salt
  • 1 quart (4 cups) SimplyNature Organic Vegetable Broth
  • 3 green onions
  • 1 lemon, juice of
Instructions
  1. Dice sweet potato into cubes and set aside. Dice the onion and mince the garlic. Drain and rinse the beans.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté a few minutes, until translucent. Reduce the heat to medium, add the garlic, oregano, cumin, garlic powder, black pepper, and cayenne (optional), and sauté for 30 seconds. Stir in the sweet potatoes, then add the vegetable broth, beans, and salt and bring to a slight boil.
  3. Once boiling, reduce to a simmer and simmer 15 minutes until the sweet potato is tender. While simmering, roughly chop the kale and thinly slice the green onion.
  4. When the sweet potatoes are tender, remove from the heat and stir in the kale, green onions, and lemon juice. Allow to cool slightly before serving. Taste, and if desired add additional salt, to taste. Serve garnished with fresh parmesan cheese and a small dollop of Greek yogurt or sour cream (optional).

 

More Soup Recipes…

White Bean Chili
White Bean Soup
Easy Homemade 30 Minute Chicken Tortilla Soup

Chicken Tortilla Soup 

DID YOU MAKE THIS RECIPE?

Tag @thewelldressedkitchen on Instagram and hashtag it #thewelldressedkitchen