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entree | The Green Beagle

Buffalo Shrimp Salad

Buffalo Shrimp Salad
Buffalo Shrimp Salad



Hot and Spicy are two of my fave words! Hot and spicy shrimp salad just makes my mouth water thinking about it! If you are a vegetarian you can substitute the shrimp for tofu or even tempeh.
I found this recipe on a list of Super Bowl party foods which I feel is a different but probably healthier choice from other options one would usually have on game day. I will say that this recipe would be good for parties (heck even dinner) and can be used for a multitude of different events from spring through summer depending on the event and theme, I’m just not sure how it would go over on game day but I could be wrong. The buffalo shrimp salad is quick, delish and could be a different take on what Super Bowl food can look like.

3/4 cup low-fat organic buttermilk
1/2 cup organic sour cream
2 teaspoons organic apple cider vinegar
3 tablespoons fresh organic parsley, chopped
2 teaspoons organic chives, chopped
1 1/2 teaspoons organic garlic, minced
Sea Salt and fresh ground pepper
2 heads organic romaine lettuce, torn into pieces (4 cups)
2 cups organic carrots, grated
2 cups organic celery, sliced
1/2 cup organic scallions, sliced
2 tablespoons organic vegetable oil
2 tablespoons Brummel & Brown or organic butter
2 pounds medium shrimp, peeled and de-veined
1/4 cup bottled buffalo-wing sauce or hot sauce

1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl
2. Stir well and season with salt and pepper.
3. Chill for 30 minutes.
4. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl.
5. Place in serving bowl.
6. Warm a large skillet over medium-high heat.
7. Add oil and butter.
8. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes.
9. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer.
10. Pour shrimp and sauce over salad.

Acorn Squash Stuffed w/ Chard & White Beans

Stuffed Acorn Squash
Stuffed Acorn Squash



I am such a fan of squash and am always looking for new recipes for it! I eat some kind of squash at least once a week. I stumbled upon this recipe when looking for low calorie meals last night and it sounds super yum! Stuffed acorn squash sounds like it is going to be my new fave dish.




1 medium organic acorn squash, halved  and seeded
1/2 teaspoon plus 1 tablespoon organic extra-virgin olive oil, divided
1/4 teaspoon sea-salt, divided
1/4 teaspoon freshly ground organic pepper, divided
1/4 cup chopped organic onion
1 clove organic garlic, minced
1 tablespoon water
1 1/2 teaspoons organic tomato paste
4 cups chopped organic  chard leaves (about 1/2 large bunch chard)
3/4 cup canned organic white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry organic whole-wheat breadcrumbs (see Note)
3 tablespoons grated organic Parmesan cheese


1.Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in 8×8 inch dish.  Preheat oven at 450 degrees. 

2. Bake squash until fork tender about 20-30 minutes.

3. .Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.

4. Add garlic; cook, stirring, for 1 minute.

5. Stir in water, tomato paste and the remaining 1/8 teaspoon each salt and pepper.

6. Stir in chard, cover and cook until tender, 3 to 5 minutes.

7.Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

8.Once squash is done baking position rack in center of oven; preheat broiler.

9.Combine breadcrumbs, Parmesan and the remaining 1 1/2 teaspoons oil in a bowl.

10.Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet.

11. Sprinkle with the breadcrumb mixture.

12.Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

Organic Vegetarian Mini Tacos


1 bag Tostitos Scoops
1 package vegetarian crumbles
1/2 teaspoon organic taco seasoning
1/2 cup organic salsa
1/2 cup sour cream
1 cup shredded organic cheese (cheddar is good, but a Mexican blend would be good too)
1/2 organic avocado (optional)
olives (optional)
1/2 teaspoon organic cilantro
1 jalapeno peppers
1 can organic kidney beans
1/2 cup organic onion
4 organic baby carrots
1/2 cup organic orn
Organic cherry tomatoes
Organic lettuce
Orgnic ketchup


Cook veggie crumbles, shredded organic baby carrots, organic kidney beans, cilantro, organic onions, organic ketchup & organic taco seasoning until mixture is cooked. Let simmer for 3-5 minutes.
Place Tostito Scoops on aluminum lined cookie sheet. Spoon veggie meat mix into scoops and add shredded cheese on top. Bake in preheated 425°F oven for 8 minutes, or until cheese is melted. After removing from the oven let cool for a few minutes
Serve with sour cream, tomato, and salsa if desired. You could add any of your favorite toppings such as guacamole, hot sauce, olives or even hot peppers.

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Organic Vegetarian Sheperds Pie



* 1/4 cup unsalted butter or Brummel & Brown
* 1/2 pound vegetarian meat
* 1 cup grated organic onion
* 2 organic carrots, grated
* 1 1/2 teaspoons sea salt
* 1 teaspoon organic ground pepper
* 1 1/4 cups organic vegetable stock
* 1 teaspoon organic worcestershire sauce
* 1/2 pound organic potatoes
* 1/2 cup organic sour cream
* 1 cup cheddar, grated
* 1/3 cup organic skim milk
* Pastry Pie Crust
* 1 Bag organic string beans
* 1/2 cup organic corn

Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the vegetarian meat and cook until starting to brown for about 3 minutes. Add the organic onions, carrots, 3/4 teaspoon sea salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Gradually add the vegetable stock and Worcestershire sauce, then bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and sour cream, and mash to incorporate. Add the organic milk and mix well. Remove from the heat.

Cover bottom of pie crust with organic corn. Then on top of the corn put a layer of green beans. Remove the pot with the meat from the heat. Spoon on top of vegetables and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly for approximately 10 to 15 minutes. Remove from the oven and let cool for 5 minutes. Then serve.

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Organic Eggplant Parmesan


* 1 large organic eggplant, about 1 1/2 pounds
* 2 organic eggs beaten
* 1 1/2 cups fine, organic organic breadcrumbs, drymixed with
* 1/2 teaspoon sea salt
*1/2 teaspoon organic ground pepper
* organic olive oil
* 2 cans (8 ounces each) organic pasta sauce or homemade sauce
* 1 teaspoon organic dried leaf basil
* 1/2 teaspoon organic dried oregano
* 16 ounces sliced fresh or packaged shredded mozzarella
* 1/2 cup grated vegan parmesan cheese

* 1 container of fresh ricotta cheese

Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, a dallop of ricotta on each piece of eggplant, another 1/3 of the sauce, and Parmesan cheese. Repeat in layers. Top with basil leaves and fresh mozzarella. Bake at 350° for 45 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.

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Organic Sausage and Peppers

Organic Sausage & Peppers

Organic Sausage & Peppers

One of my favorite meals growing up was sausage and peppers. I am not a huge meat eater now and generally prefer veggie options however sometimes at family gatherings or Italian festivals it is difficult to pass up the delicious smell of sausage and peppers. My organic sausage and pepper recipe is not only super yummy but healthier than most other recipes you will find.



4-6 linking organic Italian sausage or veggie sausage
1 tsb organic grated parmesan cheese
1/2 an organic yellow onion, sliced
1/2 an organic red onion, sliced
4 cloves organic garlic, minced
1 large organic red bell pepper, sliced
1 large organic green bell pepper, sliced
1 teaspoon organic fresh or dried organic sweet basil
1 teaspoon organic fresh or dried organic oregano
1/4 cup organic white wine
2 tsp organic red chili flakes
2 tbs organic olive oil


1. Pour 2 tablespoons of  olive oil & the pieces of sausage in to a large skillet and turn stove on medium heat. Wait until it browns and then remove the sausage from the skillet.

2. After the sausage is removed add the organic onions & garlic to cook for approximately 3 mins. After the onions and garlic have cooked add the peppers, sweet basil, red chili flakes, Parmesan cheese and white wine together. Lower the heat and cover the skillet peppers and onions to get tender.

3. After the onions & peppers are tender return the sausages to the skillet and let the mixture cook together on a low/medium heat and still covered for at least 20 minutes.

4. Then serve with either your favorite organic pasta or bread. You can also add some Parmesan or mozzarella cheese to your pasta or sandwich.

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