Dole Power Up Greens

Early on a recent Thursday morning our door bell rang.   Lucky for us they were delivering a package of Dole Power Up Greens!  Dole had reached out to me to see if I would try out their new line of salads.  Obviously I said yes but seriously who can resist baby kale, spinach and mixed greens?!

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The Power Up Greens line of nutrient-dense lettuces combine health and nutrition benefits.   Many of the green blends feature kale which is high in Vitamin A, C and K, plus folate, calcium and phytonutrients.   All good stuff for your body!

So how did I enjoy my greens?

Green Smoothies!

photo 2-1 Green smoothies are one of my favorite ways to get my greens in.  Typically I go for spinach in my smoothies but the baby kale from Dole was really, really good.   It’s on my grocery list this week to pick up more.  It’s milder than regular kale and blends smooth like spinach does.   In other words it’s just as good as spinach in my smoothies.




We eat a LOT of salads so this is where most of our greens went and go each week.   I really liked the greens topped with carrots, tomatoes, cucumber, buffalo grilled chicken and a homemade greek yogurt blue cheese dressing.  The kale, chard and spinach added a good variety to the salad!  It was also really good as a caesar salad with pizza!

Dole sent me a bunch of recipes to try with their greens.  While I used all my greens in my salads and smoothies I do plan to head to the grocery store to pick up more greens to make this veggie frittata.  Frittatas are one of my favorite foods for breakfast so I can’t wait to try this out!  Hopefully you will too!



Vivacious Veggie Frittata

Prep: 10 min.Bake: 25 min. Makes: 4 to 6 servings


1 medium red potato, cut into 1/2-inch cubes

1 cup DOLE® Red Onion, chopped

 2 cloves garlic, minced

4 oz. DOLE Baby Portobello Mushrooms, sliced

1 pkg. (4.5 oz.) DOLE Baby Kale and Greens, coarsely chopped

1/2 cup roasted red pepper, chopped

6 large eggs

1 teaspoon salt

1/4 teaspoon ground black pepper

Salsa for garnish (optional)


  • Preheat oven to 350°F.
  • Heat 10-inch nonstick oven proof skillet over medium heat; coat generously with cooking spray. Add potato, onion and garlic; sauté until onions are translucent, about 4 to 5 minutes. Add mushrooms, cook an additional 4 minutes. Add baby greens; cook until just wilted, about 1 to 2 minutes. Stir in roasted red pepper; season with salt and pepper. Remove pan from heat.
  • Whisk together eggs in medium bowl. Pour over vegetable mixture. Bake 30 to 35 minutes or until frittata is puffed and lightly browned. Let stand 10 minutes before slicing. Serve with salsa, if desired.

Optional: Replace 6 large eggs with 12 large egg whites and 1/4 cup plain Greek yogurt.

 What is your favorite way to get eat your Power Up Greens?

Dole provided me with complimentary samples of their Power Up Greens.  All opinions are my own.


Healthy Habits for Weight Loss: Breakfast and Lunch

Continuing on with this mini series on weight loss  I thought I’d share the changes I’ve made to breakfast and lunch.  Many of these changes are very subtle but they’ve certainly paid off.  I’ll also talk about carbs because I’ve definitely made some changes when it comes to those!

Breakfast has always been rather healthy for me.  I typically gravitate towards oatmeal, overnight oats, yogurt with fruit and smoothies.  I still enjoy all of those things but some more than others.  Smoothies have been a big component of our weight loss meal plan.  We started the year drinking detoxifying green smoothies everyday.  Michael really liked a combination of spinach, kale, celery, pear, cucumber, ginger, garlic and water.  I personally couldn’t deal with the garlic, it was just too much for me at 8am.  I liked a combo of spinach, kale, celery, pear, cucumber, pineapple, ginger and lemon.  It has just enough sweetness to it and it makes me feel really great.  I love playing around with different combos of smoothies and think they are a great way to use up veggies that are getting close to the end of their life.   Smoothies also did a great job of keeping me full but not stuffed.  By the time lunch came around I was ready for it!

Green Smoothie!

Green Smoothie!

Speaking of lunch, let’s discuss.  About a year and a half ago I gave my lunches a makeover.  I used to eat a sandwich, crackers, fruit and something sweet.  When I stopped training for marathons I started putting on some weight and I knew I was eating too much during the day.  Since then I’ve been eating soups, salads, or a sandwich on a wrap.  I no longer have crackers or chips, or sweets during the day.  I’ll be honest though I sometimes struggle with the sweets particularly when I’m really stressed out.  I’ve found the only cure is will power, so I just don’t eat it.  I do eat a lot of fruit.  So a typical lunch is soup or salad, a banana, and some berries.  I always have some almonds in my bag should I need a late afternoon snack but it’s very rare.  I love soup or salad because it’s just filling enough and since we make all our soups at home I know they are healthy!

Homemade Thai Noodle Soup

Homemade Thai Noodle Soup

The biggest change has really been how I view carbohydrates.  I LOVE bagels and muffins and paninis and subs.  There is nothing better than an everything bagel toasted with veggie cream cheese or a warm, cheese panini.  Clearly they aren’t the healthiest.  Here’s the thing though, I’m just not one to eliminate things.  In fact, once I eliminate it makes me want it EVEN more.  So I had to compromise.  Now I make my own muffins at home to be sure they are healthy and low-calorie, like these Banana Almond Muffins.  If I’m craving a bagel, I’ll have a half a bagel instead of a whole one.  Even then, I don’t eat bagels that often.  As for sandwiches, I really only try to have them once in a while.  If I said I had one once a week that would be exaggerating.  I make every effort to bring a healthy soup or salad from home to work so I’m not tempted to head out at lunch for Panera or the like.  We also don’t keep bread in our house.  The only bread you’ll find is a loaf of frozen ezekiel bread in the freezer which has been there for quite some time.  We do eat a lot of tortillas.  Michael loves egg sandwiches, so these days he’s been loving scrambled eggs on a tortilla.  I love waffles with almond butter and bananas, now I have a warm tortilla with bananas and almond butter.  They are delicious and I honestly don’t miss the bread or carbohydrates.

Like I said, small changes for these two meals that are really paying off.  Like I said in my last post, I’m feeling really good and definitely seeing the movement on the scale.  The most exciting part is that I’m seeing my muscles really tone up!

What do your breakfasts and lunches look like?  What changes have you made to help you lose weight?