Basic Green Smoothie

one orange, peeled (sometimes sub a grapefruit or citrus fruit like strawberries)
one banana
other fruit like pear, apple, etc...
two big handfuls of spinach or other greens like kale and lettuce
frozen fruit to top off
green powder or hemp/ protein powder

( 2 cup greens) Greens + ( 1/4 - 1/2 cup) fresh (or frozen) fruit + (1 medium )very ripe banana + ice = yummy and nutritious drink.
(green smoothies 60 percent greens and 40 percent fruits)

Feta Stuffed Zucchini Boat

( serves 2 as main dish or 4 as side dish or 8 as appetizer)

Ingredients
2 zucchini, about 7 inches long, halved lengthwise, stem end left intact
1 tablespoon olive oil
1 large shallot, minced ( or even regular 1/4 onion will do)
2 cloves garlic, minced
1 egg
1 1/2 tablespoon flour ( WW)
2 ounces feta, crumbled
Pimenton (Spanish paprika)

Directions
Preheat oven to 350. Lightly grease an ovenproof dish. ( I used cookie sheet lined with foil)
With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife. ( can use spoon and small knife)
In a small skillet, heat the olive oil . Add the zucchini scoopings, shallot and garlic and saute until soft/bit brown. In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. ( also put in some pepper and salt). Stuff the zucchini boats. Sprinkle with paprika.
Bake for 30 to 40 minutes till they look cooked and then brown slightly under the broiler.

Lemony Asparagus

Ingredients
(from recipezaar)
(serves 2)

1 lb asparagus, tough ends trimmed
1 lemon, thinly sliced
2 teaspoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Directions
Preheat oven to 450 degrees. Toss asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes. Serve hot or at room temperature.