Chocolate Banana Spinach Smoothie

This smoothie has become my favorite snack when I’m craving something sweet but don’t want to resort to eating candy or a cookie. Even though it contains 2 packed cups of fresh baby spinach, this smoothie’s green hue is the only indication it contains vegetables.

Chocolate Banana Spinach Smoothie 
1 large banana
2 packed cups baby spinach
2 teaspoons unsweetened cocoa powder
1 cup milk (I use low-fat cow’s milk, but it’s also really good with unsweetened almond milk)
A couple ice cubes

Combine all ingredients in a blender, and blend until smooth.

Grilled Chicken and Nectarine Salad with Basil Vinaigrette

I don’t know about you, but I’m not ready to sign off on summer yet. Yes, the fast-approaching fall is going to be great, but nothing beats some backyard barbecuing on a warm summer day. If you feel like getting your grill on over the Labor Day weekend, bust out some chicken breasts and give this fresh, delicious salad a try.

Grilled Chicken and Nectarine Salad with Basil Vinaigrette 
1 cup fresh basil leaves
¼ cup apple cider vinegar
1 tablespoon honey or agave nectar
½ cup olive oil, plus extra for grilling
1 cup water
1 cup couscous
4 boneless, skinless chicken breasts
1 small shallot, thinly sliced
4 ounces crumbled feta
4 nectarines, cut into wedges
4 cups baby spinach
Salt and pepper

Make the dressing by blending the first four ingredients. Set aside.

Bring water to boil in a pan. Stir in couscous, remove from heat, cover and let sit for five minutes. Fluff couscous with a fork and let it cool to room temperature.

Preheat the grill at medium-high heat. Brush the chicken with a little bit of olive oil and season with salt and pepper. Grill the chicken, flipping once, until cooked through, about 10-12 minutes. Transfer chicken to a platter and let it sit for a few minute before slicing.

In a large bowl, combine couscous, chicken, shallot, feta, nectarines and baby spinach. Add dressing to bowl and stir gently to mix. Season with salt and pepper.