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Green Smoothie 

1 banana, cut in chunks

 1 cup grapes

 1 (6 ounce) tub vanilla Greek yogurt

1/2 apple, cored and chopped ( use other fruits like pineapple or oranges different flavors)

 1 1/2 cups fresh spinach leaves 

Optional- Add 1 scoop vanilla or fruit- flavored whey protien 

Blend and serve 

Yummy Sweet Potato Fries

2 large sweet potatoes or Yams

1 tbsp of olive oil

1/4 tsp sea salt

Preheat oven to 450 degrees. Cut potatos into 1/2 inch strips or wedges. Toss in bowl with oil and salt. Spead them out evently on baking sheet. Bake for 30 min, turning once. 

Creamy Vegetable Soup

2 tablespoons olive oil

1 pound carrots, peeled

1/2-inch dice

1 large onion, 1/2-inch diced

4 celery sticks, 1/2-inch diced

3 medium Yukon Gold potatoes (or 6 small), 1/2-inch diced

3 garlic cloves peeled and halved

3 cups chicken stock

2 bay leaves

3 sprigs fresh thyme (substitue: 1 teaspoon dried thyme)

1/4 cup fat- free half-and-half

1/4 teaspoon red pepper flakes

salt to taste

Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery and 1/2 teaspoon of salt; cook 10 minutes until softened. Add potatoes and garlic halves; cook 5 minutes. Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork. Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill. Add half-and-half and red pepper flakes, taste for seasoning, add salt if necessary.

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