Green melon smoothie
Serves about 2
1/2 cup water
3/4 cup ice
1 cup honeydew (or cantaloupe) chunks
1/2 an orange, peeled and chopped
2 pitted dates
1-2 cups raw spinach

Optional add-ins:
1 serving protein powder (I use Vega Smoothie Infusion or Shake & Go Smoothie)
2 tsp hemp seed oil or EFA oil blend (for omega 3s)
1 tsp chlorella powder (for post-exercise muscle recovery)
1 tsp maca powder (for stamina and hormone balance)

Rice with greens and pecans
~4 cups cooked rice (a mix of brown and wild rice is excellent here)
2 inch piece of kombu (optional)
1 block of tofu (not silken), cubed
Olive oil
1 cup sliced shiitake mushrooms
2-3 cloves of garlic, minced
1 large bunch of chard (or other greens), washed and chopped
~2-3 Tbsp low-sodium soy sauce
Fresh cracked black pepper
3 green onions, chopped
1/2 cup toasted pecans
Sesame oil to taste

1. Cook the rice first. I added a 2 inch piece of kombu to mine while it was cooking to add flavor and nutrients. When the rice was done, I finely chopped the kombu and stirred it back in.
2. Heat about 1 Tbsp of olive oil in a skillet and add the tofu cubes. Stir fry until browned. Just before removing from the heat, season with soy sauce or your favorite sauce (I used a teriyaki sauce from Trader Joe's). Cook a minute more and set aside.
3. Heat another tablespoon or so of olive oil in a large skillet over medium heat. Saute the mushrooms until they are starting to soften. Add the garlic and cook until mushrooms are beginning to brown.
4. Add the chard and cook until it is bright green and wilted. Add about 2-3 Tbsp of soy sauce and stir in the rice. Add lots of pepper and cook for a few minutes.
5. Stir in the green onions and pecans and cook for a minute or two more. Add the tofu cubes and drizzle with sesame oil to taste (~2 tsp). Taste and add more sesame oil, pepper, or soy sauce if needed.