It's cottage season, fun times ahead which likely means a tumble off the wagon weekly for many. Listen it happens, but with just a little planning you can at least keep the greens flowing. I grabbed a few of these 2L mason jars from the local hardware store. They're perfect as it's 2 or 4 servings of smoothie which will take you through the weekend. And keeps you from messing with the crappy immersion blender at the cottage... that thing won't touch kale, I've tried. The Weekender makes 2L 2 huge handfuls of spinach 1/2 avocado 1 whole lemon, peeled 1 gala OR fuji apple 1 ripe pear 1 tbsp chia 4 cups water Blend smooth! Consider making two batches to share with friends, always be spreading the blended veg love.

Here's a fun recipe from THE GOODS' magical kitchen helper Morgan, god love that woman for all her kitchen flair and fantastic life style. Morgan was smart and saved all the leftovers from deliveries the last two days and whipped up this spicy treat. Spicy Curry Zucchini Soup 3 medium zucchini, peeled diced 1/2 head broccoli 1/2 red onion, fine dice 1 clove garlic, minced 1 tbsp organic olive oil 1-1/2 tbsp curry powder 1 tsp chili flakes Himalayan Pink Salt to taste 3 cups leek onion stock Sauté onions in olive oil until translucent, toss minced garlic and give a quick stir. Add zucchini and broccoli, sauté about 5 minutes. Add spices while cooking veggies, so flavours will be richer. Add stock, boil for 5 minutes with lid on. "Blitz with immersion blender, until consistency is light, aerated and silky" (Mavis, 2013).