The End of the Smoothie Challenge!

Hey friends!

I hope your Wednesday night is going well.  I made Carson some delicious baked “chicken fingers'”  from a recipe that my sister sent me along with his all time favorite brazilian cheese bread for dinner tonight and I was quite the hit:)  He couldn’t even tell it was healthy… no frying involved:) I think I scored some brownie points! I was feeling a little weak tonight, and hungry so I made an executive decision to have a big bowl or raw kale, tomato, and avocado.  It wasn’t blended in the blender but I still felt good eating it and I think my body really needed it.  I’m feeling better with more energy and less desire to eat the cupboards:)

He basically inhaled it:)

Carson’s Chicken Fingers (before the bread came out of the oven) and my kale salad:)

*If you’d like the chicken finger recipe let me know:) It was a healthy recipe and contained zero oil or butter!  You could even make it Gluten free! One of my goals over the next couple months is to make Carson’s favorite meals into healthier versions that taste the same or even better!  Maybe someday he’ll want to eat my salad but there’s no rush.  I don’t ever want to force him to eat anything he doesnt want, and I also want it to be his decission to eat the way I do.  So I’ll do my best to make healthy taste good!

For those of you out there who would like one last smoothie for dinner, here are two great smoothie recipes! We can thank the RawDivas for these ones!

Replenishing Smoothie


3 – 4 celery stalks
3 or 4 big broccoli florets
3 leaves kale
3 leaves chard
1 cucumber
1 avocado
add water for your desired consistency

Directions: Blend and sip while cooling down!

If your not into a complete green giant try this one!

Banana Slug Green Smoothie


1/2 cup water
2 bananas
2 pears
2 cups romaine lettuce
2 cups green collard leaves, stems removed
2 – 3 pinches cinnamon powder

Directions: Blend everything. If you think lettuce and bananas can’t be combined, think again!

Overall, I did enjoy the smoothie challenge but it was harder for me than expected.  My body had a hard time handling the amount of fruit for all three meals.  Sometimes too much fructose causes constant hunger, irritability, and shakiness.  Fructose raises blood sugar and triglycerides at a faster rate and some people develop a “fructose Intolerance”.  Now, I’m not saying I’m fructose intolerant, just that my body does better with a larger ratio of veggies than fruits in my diet.  I think I’ll stick to one green smoothie a day from now on:) That is just what works for me and if you found that the the smoothie challenge was great for you then go for it! We are all individuals with different needs and I’m just stating what I noticed about my body during the challenge. So just relax and do what’s best for you!

How did you like the Smoothie Challenge?

What Is your favorite green smoothie combination?


Jessie Ann


  • Angela
    August 25, 2011 at 3:30 am

    I love reading your blog Jessie and I think it’s cute that you are making carson healthy versions of foods he loves 🙂 I would love the recipe for the chicken fingers. I am always looking for gf foods for jace 🙂

    • jessie.james
      August 25, 2011 at 8:06 pm

      Hey Angela!

      Here is the oringinal recipe and in the parenthese are the GF substitutions…(we can thank bryton for this recipe)

      Coconut Crispy Chicken Fingers

      Chicken tenders
      1-2 eggs
      1/2 cup flour (brown rice flour)
      1 cup sweetened coconut flakes
      1 cup bread crumbs (GF bread crumbs)
      1 1/2 tsp garlic powder
      3/4 tsp salt
      3/4 tsp curry powder
      1/4 tsp onion powder
      1/8 tsp cayenne pepper

      Preheat oven to 450 degrees. Chop coconut so it’s about the same size as the bread crumbs. Combine it with the bread crumbs and spices, mix well. Place flour in another dish and the eggs in the another. Give the egg a quick beating.
      Dredge the chicken in the flour, dip in the egg, and then coat in the coconut mixture. Repeat with all chicken.
      Place chicken on a foil-lined sheet and spray with non-stick cooking spray.
      Bake for 20 minutes or until juices run clear. The coconut will be nice and golden and the crumbs crisp but light in color.


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