Kiwi Avacado Smoothie

 

Blessings to: missenplace

Keep Calm and Eat Your Greens ♥

♥

Raspberry coconut chia ice pops

These 3 ingredient raspberry coconut chia ice pops are so simple to make at home and the perfect summer treat!

Ingredients

• 1½ cup raspberries (fresh or thawed frozen)
• ½ cup water
• 1 15 ounce can full fat coconut milk
• 1½ tablespoons chia seeds
• 6 9 ounce paper cups
• 6 popsicle sticks Blessings to:RunningtotheKitchen 

*Optional add-ins:

• coconut extract
• vanilla extract
• lime juice
• honey

Instructions

• Place raspberries and water in a blender and blend until smooth.
• Pour about 2 tablespoons of raspberry puree into each cup, saving the remaining puree for later. 
• Place cups in the freezer for 30 minutes.
• Whisk together the coconut milk and chia seeds in a small bowl.
• Remove the cups from the freezer and distribute the coconut milk mixture evenly among the 6 cups.
• Return cups to the freezer for another 30 minutes.
• Remove cups and place a popsicle stick in the middle of each cup, return to freezer again for another 30 minutes.
• Lastly, distribute the remaining raspberry puree into the cups and freeze until set (at least 4 hours)
• Peel the paper cups off before serving.

Notes
For the optional add-ins:
-Add coconut or vanilla extract to the coconut milk and chia seed mixture when whisking together.
-Add lime juice and/or honey to the raspberry and water mixture when blending.

Blessings to:RunningtotheKitchen

Blueberry Pecan Granola

Ingredients

• 3 cups rolled oats
• 2 1/2 cups needs and seeds (for this I used almonds, pecans, and flax)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup olive oil
• 1/2 plus 1 Tablespoon pure maple syrup (or honey)
• 1 teaspoon vanilla
• 3/4 cup dried fruit (I used dried blueberries)

Instructions

1. Mix together oats, nuts, seeds, salt, cinnamon, and cardamom. Whisk together olive oil and maple syrup. Pour over the oat mixture. Toss until fully coated.
2. Spread out onto a parchment lined baking sheet. Bake in a preheated 350 degree oven for 35 to 40 minutes, turning the granola every 15 minutes.
3. Remove from the oven, and let cool completely. Add dried fruit and toss to combine. Store in an airtight container at room temperature for 3 to 4 weeks, or 3 months in the freezer. Who knew that you could freeze granola?

 

Blessings to:bakedbree

Pumpkin Granola

 

Ingredients

• 5 cups rolled oats
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3/4 teaspoon salt
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup applesauce
• 1 teaspoon vanilla
• 3/4 cup dried cranberries
• 1/2 cup sliced almonds

Instructions

1. In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, nutmeg, salt, and brown sugar.
2. In another bowl, combine the pumpkin, maple syrup, applesauce, and vanilla.
3. Pour the pumpkin mixture into the oat mixture.
4. Toss the mixture until all of the oats are coated.
5. Spread the granola onto a baking sheet lined with foil or parchment.
6. Bake in a preheated 325 degree oven for 20 minutes. Take the granola out and stir it around. Bake another 20 minutes or until the granola gets crisp. Take the granola out and mix in the cranberries and almonds.

 

Blessings to:bakedbree

Blueberry Greek Yogurt Popsicles

 

 Serves: 4-6

Ingredients

• 1 cup vanilla or plain greek yogurt
• ½ cup milk (half and half or heavy cream will result in a creamier popsicle, but you can use almond or coconut milk as well)
• 1 cup frozen blueberries
• sweetener to taste

Instructions

1. Whisk together greek yogurt, milk, and sweetener to taste until smooth. Gently stir in blueberries. Pour mixture into molds. Freeze 4 hours or over night. Thaw for a few minutes before serving so they will be easier to remove from the molds.

Notes

**will make 4 medium or 6 small sized popsicles

Blessings to:cremedelacrumb

Pea Soup with Rye Croutons and Chive Blossoms

Pea Soup with Rye Croutons and Chive Blossoms

What You Need

• 1 tablespoon extra-virgin olive oil
• 2 thick slices whole-grain rye bread, cut into small cubes
• Sea salt and freshly ground pepper
• Fresh chives with blossoms for garnish
• 2¾ cups vegetable stock
• 10 ounces fresh or frozen peas
• ¼ teaspoon wasabi powder or paste (optional)
• ¾ cup full-fat plain yogurt
• Finishing oil for drizzling (we used olive oil)

What To Do

1. Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to one day in advance; just be sure to cool completely and store in an airtight container.)
2. Pull the chive blossoms from the chives and chop the green shoots.
3. Heat the stock in a large soup pot over high heat until simmering. Add the peas and cook until bright green and just cooked, 8 to 10 minutes. Remove from the heat and use an immersion blender or transfer the soup to a blender in batches to process until smooth, about 3 minutes. Add the wasabi (if using) and season with salt and pepper. Add the yogurt and process until smooth and slightly creamy, 2 to 3 minutes. Return to the pot and keep warm over a low flame until you are ready to serve.
4. Ladle the soup into bowls, top with croutons, and drizzle with olive oil. Season with pepper and scatter the chopped chives and their blossoms generously over the top. Serve warm.

 

Blessings to: acouplecooks and to....
Sarah Copeland Author of  Feast: Generous Vegetarian Meals for Any Eater and Every Appetite

Blueberry Banana Breakfast Smoothie

BENEFITS OF BLUEBERRIES:
Contain fiber as well as vitamins such as C, K and B6, and minerals like phosphorous and manganese. Blueberries contain plant pigments called anthocyanins, these compounds have anti-inflammatory and antioxidant properties, which help increase brain signals and memory function. Studies have shown benefits of improved learning ability, memory skills and blood sugar levels.

BENEFITS OF BANANAS:
High potassium content, which is necessary for good nerve and muscle function as well as for maintaining a healthy balance of fluids in the body. Good source of vitamin C, which helps boosts your immune system and cell health and improves the absorption of other nutrients such as iron. Excellent source of vitamin B-6, also called pyridoxine, your body uses vitamin B-6 to grow new cells. Contains manganese, necessary for bone health and metabolism. Good source of Dietary fiber, which helps you feel fuller longer and keeps your digestive processes running smoothly.

BENEFITS OF CINNAMON:
Offers anti-clotting and anti-microbial benefits, boosts brain function and contributes to a healthy colon. Contains Cinnamaldehyde, which works against harmful blood platelet clotting that can result in inadequate blood flow. Beneficial for any condition that causes inflammation, such as rheumatoid arthritis. May help stop the growth of harmful bacteria or fungi, such as those that are responsible for candida, or yeast infections. Reduces the rise in blood sugar after eating (especially high- carbohydrate meals) as it slows the rate at which the stomach empties after meals. Brings blood sugar levels in people with type 2 diabetes to normal by improving their cells’ ability to respond to insulin.

BENEFITS OF FLAXSEED:
Helps lower risk of heart disease, contains Omega-3, which helps reduce bad cholesterols and blood pressure. Good source of Lignans, an antioxidant which helps protect against breast, ovarian, uterine and prostrate cancers. Contains insoluble and soluble fiber, the latter being able to slow the rise of blood-sugar levels after a meal (good for those with pre-diabetes or diabetes). As a good source of fiber, it also helps regulate bowel movements and to prevent constipation.

BENEFITS OF WHOLE OATS:
Whole oats are a good source of vitamins, minerals, fiber and antioxidants and are particularly high in B vitamins, phosphorus and iron. In 1 cup of cooked oats, there are approximately 150 calories, 6 g of protein and 4 g of fiber. (The iron is important for those of you like myself who don’t eat a lot of red meat!) Purchase organic whole oats if possible to eliminate the chemicals, additives or genetic modifications that are often used on the non-organic oats.

This Blueberry Banana Breakfast Smoothie is quick, healthy and overly satisfying!

Serves: 2

Ingredients
2 small-medium bananas
2 cups Almond Milk, I like the Vanilla Unsweetened
1 cup frozen blueberries (fresh will work)
¼ cup organic whole oats
¼ cup ground flax-seed
1½ tsp ground cinnamon
2 tsp vanilla extract

Instructions
Add all ingredients to high speed blender or Nutribullet and blend until smooth and creamy, then drink!

Garnish with additional cinnamon and blueberries if desired.

Nutrition Information
Serving size: 1 Calories: 278 Fat: 8 Saturated fat: 0 Unsaturated fat: 8 Trans fat: 0 Carbohydrates: 48 Sugar: 20 Sodium: 181 Fiber: 11 Protein: 6 Cholesterol: 0

 

Blessings to: lemonsandbasil

Open Faced Crispy Chicken Burger with Mango & Portobello Bun

 

Open faced crispy chicken burger with mango & portobello bun 
Makes 4 burgers

Crispy chicken
4 chicken breast
1/2 cup ground almonds/almond meal
Coconut oil or butter
Salt & Pepper

Guacamole
2 ripe avocados
Juice from 1 lemon
A pinch of chili
Salt & pepper

Add-ins
4 large portobello mushrooms + oil, salt & pepper
1 ripe mango, peeled and slices thinly
1 red onion, thinly sliced
Lettuce leaves, e.g.
Flat leaved parsley
Mayonaise

Directions
Warm a skillet on medium to high heat and add a knob of coconut oil or butter. Place the portobello mushrooms and fry on both sides until they are dark and tender, aprroximately 10-15 min. Sprinkle with salt and pepper.

Slice each chicken breast into two smaller, or keep it as one large. Mix almond flour with salt and pepper, mix, and coat each chicken breast in the mix. Heat coconut oil/butter in a pan and place the chicken. Fry until golden and cooked all the way through.

Make your guacamole by scooping out the avocado flesh with a spoon and use a fork to mash it up with lemon juice and spices.

Make your burger: Place a generous spoon of guacamole on the portobello bun, a lettuce leave, chicken, a spoon of mayo, red onions, mango and finish with more guacamole and some fresh flat leaved parsley.

Enjoy ~

Blessings to : atastylovestory

Green and Grain Free Sandwich with Kale Pesto & Manchego

The ultimate green and grain free Sandwich
Kale pesto
Makes about 2 cups (5 dl)

6 leaves, stems removed
75 g parsley
150 ml olive oil
0,5-1 tsp salt
A chunk of firm cheese, grated
4 cloves garlic
30 roasted almonds
Zest and juice from 1 organic lemon

Directions
Add kale in a foodprocessor and blend until finely chopped. Add parsley and blend until it has same texture as the kale. Add the rest of the ingredients and blend until everything is evenly combined and has a semi chunky texture. Keep blending until it becomes smooth and creamy (this could take a while), or keep the chancy texture if your prefer. Season to taste.

Almond focaccia sandwich bread (adapted from this amazing book)
Makes 1 bread enough for 4 sandwiches
1 dl almonds (0,4 cups)
1 dl seeds (sunflower seeds, sesame seeds) (0,4 cups)
150 g cottage cheese
3 eggs
1 Tbsp melted butter
1 tsp baking powder
1 Tbsp psyllium husk
a pinch of salt

Topping
Fresh rosemary
Olive oil
Sea salt

Directions
Preheat oven to 175 °C /350 °F (no fan)
Ground almonds and seeds in a foodprocessor or high speed blender. Add the remaining ingredients and blend until smooth and evenly combined.
Pour the batter into a lined baking pan and bake for 10 min. Remove from the oven drizzle with oil, sea salt and gently press fresh rosemary stilks into the bread.
Place back in the oven and finish baking for approximately 20 min.

Add-ins for the sandwich
Slices of manchego
Fresh tomatoes

Make the sandwich
Slice the focaccia into four. If not fresh from the oven, slice it open and toast on both sides. Add 1-2 Tbsp of pesto, a few slices manchego and fresh tomatoes. Serve the sandwich straight away and

Enjoy!

Blessings to : atastylovestory