Daily Greens Review

We all know that veggies are a crucial component of a healthy diet, but I will be the first to admit that it can be difficult to fit in the recommended number of daily servings.

That’s where green juices come in.

I recently sampled a line of green juice called Daily Greens, and below you’ll find my review.

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From the company:

Daily Greens is a raw, cold-pressed green juice company with products available for sale at Whole Foods and other specialty stores as well as online for nationwide, overnight delivery. Daily Greens offers five flavors, which you can see here along with multi-day cleanses. Products are made using ingredients from local farmers who implement sustainable practices. Juices go through a process of High Pressure Processing, which uses high pressure instead of heat to inhibit microflora growth in fresh food, which helps maintain nutrition and flavor.
 
The company’s founder Shauna Martin created Daily Greens after being diagnosed with breast cancer at 33. She credits daily green juicing to restoring her health. You can read more about Shauna’s story here.

 

There are 6 pounds of raw produce and 9 servings of fresh vegetables & fruit cold-pressed into each bottle. Neither water nor sugar are added, and the juices are all free of preservatives. The entire line of green juices is vegan, gluten-free, dairy-free, and soy-free. The company focuses on sustainability, sourcing locally whenever possible.

 

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Vanilla overpowers every other flavor in the Enlighten daily green, making it a good choice for those who dislike the taste of typical green juices.

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I immediately tasted celery (one of the few foods I really don’t like) in the Harmony daily green, so I turned it over to John.

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The Vitality daily green is probably the most original. The jalapeño-cilantro-lime flavor trio makes it taste like a virgin cocktail that you’d order at a Mexican restaurant.

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The Renew daily green tastes mainly of mint & watermelon. It is very refreshing, and was one of my favorites. The Purity daily green tastes decidedly summery with its hint of basil.

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I didn’t love the Rejuvenate daily green. It tasted a little “muddy” to me; perhaps due to the collard greens?

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Refreshing with a slight vanilla flavor, the Elevate daily green was my favorite.

 
If you find it challenging to eat enough veggies during your busy day, Daily Greens is an easy and delicious way to fit ‘em in!

Individual Lasagna Cups {Toddler Approved}

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Every time John makes The Pioneer Woman’s lasagna (his go-to lasagna recipe), Lily gobbles up what we serve her and often asks for more. He makes a huge pan of it so there’s plenty of leftovers for quick Lily meals during the week.

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Although Ree’s lasagna certainly is delicious, it’s not exactly the healthiest recipe out there. I wanted to make a lasagna using whole wheat noodles, low-sodium marinara sauce, and spinach to ensure Lily is getting whole grains and veggies without too much salt.

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I also wanted to make individual portions so I could freeze them and easily defrost and reheat them as needed.

A quick google search for “lasagna cups” yields a ton of recipes; most of which call for wonton wrappers instead of lasagna noodles. Although the former are quick to prepare and easier to stuff into muffin cups, I wanted to stick with the traditional lasagna noodles.

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Each cup is stuffed with a meat & spinach sauce, an herby ricotta mixture, and – of course – plenty of mozzarella cheese. The cups are baked to a bubbly & crispy perfection, and they pop right out of the muffin tin if you grease it beforehand.

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One or two cups is the perfect serving size for a toddler, and Lily loves them!

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Individual Lasagna Cups {Toddler Approved}

by Lauren Zembron

Prep Time: 20 minutes

Cook Time: 25 minutes

Keywords: bake main entree cheese beef pasta spinach

Ingredients (12 muffin cups)

  • 6 whole wheat lasagna noodles (make sure you buy the noodles that DO require boiling)
  • 2 tsp extra virgin olive oil, plus more for oiling baking sheet and muffin tin
  • 2 garlic cloves, minced
  • 1/2 lb lean ground beef, preferably grass-fed
  • Kosher salt, optional (I didn’t add any because the lasagna cups were for Lily)
  • 1 cup low-sodium marinara sauce
  • 2 handfuls baby spinach, preferably organic, chopped or whole
  • 1 cup ricotta, part-skim or whole milk
  • 1 egg, preferably organic, lightly whisked
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp freshly ground black pepper
  • 1 cup freshly grated low-moisture, part-skim or whole milk mozzarella cheese

Instructions

Preheat oven to 375°F.

Cook noodles according to package directions, gently stirring every couple of minutes; drain. Lay drained noodles on a large baking sheet lightly coated with olive oil; set aside.

Meanwhil, heat 2 tsp olive oil in a large skillet set over medium-high heat. Add minced garlic and sauté for 20 seconds or until fragrant. Add in ground beef and a couple pinches of salt if using; cook, breaking meat up with a wooden spoon, until browned, about 3-5 minutes. Reduce heat to low and add marinara sauce and spinach. Stir until spinach has wilted; set aside.

In a large bowl, combine the ricotta, whisked egg, dried parsley, dried oregano, a pinch of salt if using, and black pepper; stir until well-combined.

Lightly coat a 12 cup standard muffin tin with olive oil.

Cut each lasagna noodle in half. Lay one half of a noodle into the bottom of each oiled muffin cup. Spoon a heaping tablespoon of the meat mixture into each noodle-lined muffin cup. Top with a heaping tablespoon of the ricotta mixture, followed by a heaping tablespoon of the grated mozzarella.

Bake for 15-20 minutes, or until the cheese is bubbly and golden.

Let cups cool for 5 minutes before carefully removing with a butter knife. Let cool to room temperature before serving to your toddler.

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