Christina's Super Green Breakfast Smoothie

1/2 cup plain yogurt
1/2 cup chia seed gel
2 cups loosely packed spinach
1 beet (root and leaves)
8 baby carrots (or one large carrot)
1 8 oz can pineapple in juice
1/3 cup raw cashews
2 frozen bananas
honey to taste
frozen blueberries to taste

Blend it all together!

Christina's Quick Carribean Chicken

12 ounces chicken tenderloin strips

1/4 teaspoon salt

1/8 to 1/4 teaspoon ground red pepper

1 teaspoon cooking oil

1 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced

1 small banana pepper, seeded and chopped

3/4 cup unsweetened pineapple juice

1 teaspoon cornstarch

2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces

2 cups hot cooked, quick-cooking brown rice

Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.