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Foodie Hack: Ways to Slip More Green Into Your Diet

Want to eat more green? Don’t limit yourself to salads, broccoli and more salads—your options are many (trust us…we love to research, aka “eat”).

Whether you like to blend, flip or slice, we’ve got your culinary self covered. Skeptical? Scan our picks below and then, well—we’ll see you at the market.



Green energy-boosting (and, of course, delicious) smoothie


What you’ll need (makes 2):

  • 3/4 cup almond milk
  • 2 bananas (peel, slice and freeze them in advance)
  • 2 cups fresh-cut pineapple
  • 2 cups kale

Blend all ingredients together, pour and glow.

Check out our source here.


Pssst…we’ve got a Jamba Juice #SecretMenuHack for all you aspiring smoothie connoisseurs. See if you can snag any one of these five unofficial flavors next time you make a much-needed Jamba run:

  • The “Tootsie Roll” 
  • Peanut butter and jelly 
  • Apple pie
  • Lemon dream machine 
  • Peaches n’ cream



Avocado toast, sunny-side up for sunny days


What you’ll need:

  • 2 teaspoons Earth Balance butter
  • 1/2 small tomato, sliced
  • 1 egg
  • 1/2 avocado
  • splash of lime
  • 1 slice bread (your choice, but the heartier the better!)
  • 1/4 cucumber, sliced
  • 1/2 tablespoons crumbled goat cheese
  • dash of microgreens


Heat a pan over the stove on medium heat; rub with 1 teaspoon butter. Drop the tomato slices onto the pan, allowing them to sit for a few minutes on each side or until they’ve got a good sear. Remove the tomatoes, set them aside, then add the remaining teaspoon of butter to the pan and fry the egg (roughly 4 to 5 minutes). Mash the avocado separately, adding a splash of lime to the mash.

To serve, slather the bread (toasted!) with the avocado mash. Sprinkle the goat cheese over the mash. Then layer the cucumber slices, seared tomato slices, eggs and, finally, the microgreens on top.

Check out our source here.


Late-afternoon treat 

Matcha green tea frappuccino


What you’ll need:

  • 1/2 cup milk (we like coconut or almond)
  • 2 cups ice
  • 2 teaspoons matcha green tea powder
  • 1-2 teaspoons pure maple syrup (or other kind of sweetener)
  • 1/4 teaspoon vanilla extract


Blend all of the above together, sip and let the antioxidants go to town.

Check out our source here.



Kale and sunflower seed pesto


What you’ll need (serves 3-4):

  • 1/2 bunch fresh kale (remove the stems)
  • 2 tablespoons pepitas
  • 2 tablespoons sunflower seeds
  • 1/4 cup Parmesan cheese
  • 1/2 garlic clove
  • 1 tablespoon lemon juice
  • dash of salt
  • a food processor


Bring a large pot of water to a boil. Drop the kale in and allow it to simmer for one minute. Drain the pot, rinse the kale under cold water, drain the kale once more and then let sit.

Heat the pepitas and sunflower seeds in a skillet on medium heat. Stir frequently until lightly browned. Combine all the ingredients (including the kale) in a food processor and blend, pausing to scrape the sides as needed.

To serve:

Add the pesto to a warm bowl of your favorite pasta. Eat. Eat more.

Check out our source here.

Image: sweetpeasandsaffron.com


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  1. GypsyStorm

    Posted by GypsyStorm on January 17, 2015 at 11:58

    Thank you for posting this! I am working on getting a healthier diet. I was diagnosed not too long ago with UC, and am trying really hard to cut out unhealthy foods. I’m hoping to get to the point in a few years where I can go off my medications.

    I would love to see more healthy posts on here!