I love my smoothies. They might not always be a beautiful color however- They are filling and nutritious, and easy to make!
I like to prep them at night so morning all I have to do is add the liquid and blend it up!
Chocolate Cherry Smoothie:
1 cup greens- I used kale
1/2 cup non fat Greek yogurt
1 tbsp natural peanut butter
1/4 cup frozen cherries
1 tbsp cocoa powder
1 tsp cinnamon
1 tsp maca powder
1 tbsp chia seeds
1 tbsp Bobs Red Mill protein powder
liquid : I use half skim milk and half coconut water. If you don’t do cow milk almond milk is good.
Blend it up, drink and feel good about your smoothie!
Green sweet peas make me think of my dad- he loves them and I always felt mediocre about them at best. We grew up eating them on the side probably with butter salt and pepper. I recently feel like they can make a come back in my -now kitchen. I am growing some in the garden this year and pretty excited to see how they turn out!
Peas are actually considered legumes in with the bean family. They are a good source of protein, vitamins, minerals and soluble fiber.
I love having different kinds of dips. This one is soooo easy!
1 bag of peas (frozen and thawed) or fresh if your growing them.
1/4 cup nonfat Greek yogurt
1/4 cup Parmesan cheese
1 tbsp olive oil (add more if you want creamier)
1 1/2 tsp garlic powder
Dash of cayenne powder
pinch of Himalayan sea salt
pepper to taste
Toss everything in your food processor and blend until smooth consistency. I added a few sprigs of mint on top.
Serve with fresh cut up veggies and crackers.
I had been feeling so guilty about not writing the past few months but life gets busy and really there is nothing you can do! It’s finally getting warm and sunny here in NEPA and I’m feeling super excited to get all the vegetables outside in the garden. It’s so much easier to motivate to work out this time of year and stay healthy. With that being said our dinner times get pushed back a little at night…so easier is always better during the week! I’ll post a couple easy meals this weekend.
Our weekends have been full lately – We have been on a few mountain biking trips lately- one by State College, Rothrock state forest and then we went to Moab, Utah. Both were a blast! We went to the NYC hot sauce festival to do a little research for our Dexters Hot Sauce business. I also just recently decided to sell French Macarons on Etsy.com I’m calling it The Dreamy Macaron. I seriously am a little obsessed with making them! These were my last batch of chocolate shells with coconut butter cream filling- yum yum!Talk about finicky little things to figure out!
Maybe it is the enthusiasm we speak of the Macarons but some little doggie thinks they are the bees knees too. I can’t help but let him taste them -and he actually tastes them instead of gulping it down his throat like other treats! Raspberry mascarpone…
Leave me a line if you check out the dreamy macaron on etsy. Have a great day everyone, cheers!
This one is fresh, nutrition packed, and simple! Hungarian wax peppers are a long spicy pepper- a little more heat than a jalapeño. The filling in these stuffed peppers became the show stoppers really. It turned out delicious and was an awesome leftovers for an egg wrap the next day. I already can’t wait to make them again!
Ingredients and Process:
10 Hungarian wax peppers- washed
1 small head of broccoli chopped and steamed.
1/2 cup cashews soaked in water for at least 5-10 minutes and drained
1 tsp garlic powder
2 tbsp yeast flakes
1/2 cup almond milk or water + or – depending on thickness of broccoli mixture (add little bits at a time)
Combine these in a food processor until nicely chopped up.
Turn oven on to 400 degrees. Slice the peppers down the middle then stuff each one with your mixture* note: we love spice so I left the insides in the peppers but if you don’t remove those seeds!
Place on parchment paper lined baking sheet and bake until lightly golden browned.
While they are in the oven sautée in a pan over medium heat for 5-7 minutes:
1 tbsp olive oil
1 small yellow onion diced
1 package of white mushrooms diced
Dash of salt and pepper
Add in a cup or 2 of fresh spinach just until lightly wilted and remove from heat.
When the peppers are done, place a few on each plate then top with your sautéed mixture. Then I topped each plate with:
Handful of chopped up fresh cilantro
black olives diced
cherry tomatoes halved
enjoy!!! Continue reading Vegan Stuffed Hungarian Wax Peppers
I grew up eating Perogies… Mrs. T’s that is. I may be roughly 50 percent Polish too. Believe it or not, I have never ate homemade Perogies before last night! Say what?! We grew up in the age of convenience I suppose and it is much easier to just heat up those little boxed versions true vs making dough and filling and boiling them and lastly broiling them!
Even though there are quite a few steps- they are pretty fool proof.
I made the dough right after I got in from a run before we went back out to take Dexter dog for a walk in the woods. Seriously took about 5 minutes to make! And you need to let the dough rest so that happened while we were walking…
Dough: add first 3 ingredients into food processor with dough hook attachment.
2.5 cups flour ( I used regular white flour and 1 cup of gluten free)
1 tsp salt
3 tbsp herbs of choice. I used herbs of Provence, dill, and a basil tomato oregano mixture.
mix together in a separate bowl: 2 tbsp olive oil, 3/4 cup fat free Greek yogurt, 1/4 cup water.
Add the above to the food processor and pulse until dough forms- I added a little more water to get dough to form. Cover and let it sit for like a half hour.
Next I made the filling. I used about 8 small purple potatoes washed and cubed. I boiled them in water with a dash of salt until tender about 10 minutes. I diced up 1 whole yellow onion and about 6 white mushrooms. I sautéed them in 2 tsp olive oil until lightly browned about 6 minutes. In a medium bowl add the onion mixture and 1 tsp salt and pepper. I diced up 3 pre cooked beets (they sell -love beets package- in grocery produce section) and added to onion bowl. Add 1/4 cup fat free Greek yogurt. Drain and rinse the potatoes and add them into the bowl and mash them up. Mix it all up.
Next it is time to roll out the dough (as thin as you can without being afraid it’s going to tear) on a lightly floured work surface. Grab a 3 inch circle cookie cutter and start cutting circles and filling them with 1 tbsp of potato mixture. Fold in half and press down around the edges with a fork to crimp shut. Place them on a lined cookie sheet when complete. Get out a large pot and boil water with a dash of salt. Using a slatted spoon drop the Perogies in one at a time. I did 2 batches worth. Boil for about 7-8 minutes and scoop out and back to a foil lined pan. Once all complete I had the oven broiler at 530 degrees – lightly spray top of Perogies with olive oil and put the pan on top shelf in oven. Keep an eye on them now so you don’t char them but I let them get lightly browned on top then flipped to other side about 6 minutes per side.
I heated up about 2 tsp olive oil in a sauté pan next. I took fresh kale and de stemmed it and the remaining filling and lightly wilted the kale down. I plated a little bit of this combo and added some Perogies. Topped with shaved Parmesan salt and pepper and voilà! Homemade Perogies!!!!
Sunday’s… Oh how I love them. Sunday’s are our relaxing day, they are my long run day, they are my day to enjoy some cooking and or baking. Nate and I were both pretty hungry and watching a new Netflix series, I’ll have what Phil’s having. I must say- this first season is awesome! Totally makes you want to travel and… Eat! Phil is like a cleaner- more innocent Anthony Boudain (who I love). Anyway my boyfriend is no dummy- after watching this show Sunday afternoon, I was feeling like I wanted to start some creative cooking! Nate says… If you are going to cook for awhile I think I’ll play some nba live- haha how convenient 😆 Slice up your fresh veggies of choice.
For the dip, I used fat free Greek yogurt. 2 tbsp of olive oil mayo. 1/2 cup of feta cheese. 1/4 cup of salsa. 1 green onion chopped. 1 tsp red chili powder, 1 tsp garlic powder, 1 tsp cayenne powder. Pinch of salt. Stir it all up.
1 container of lump crab meat. Handful fresh cilantro chopped. 1/4 cup shredded Parmesan cheese. 1 tbsp mustard of choice- I used a stoneground. Juice of 1 lemon. 1/2 tsp Worcestershire. 1tsp pepper. 2 tsp old bay seasoning. 1/2 cup bread crumbs. Mix it all up and make small patties. Cook in oven at 375 degrees for 30 minutes- flipping halfway. I also had a couple jalepenos and cherry peppers I stuffed with the crab mixture!
For the potato and cauliflower
I cut up then steamed about 5 small purple potatoes and 1/4 head of cauliflower in the microwave for like 3 minutes. On the stove I sautéed 1/2 yellow onion and about 2 cups of mushrooms diced up with some garlic and olive oil. After about 7 minutes I added 1/4 cup of heavy whipping cream and about 1/4 cup of habanero cheddar cheese from Cabot. Once the cheese was mostly melted in I added the potatoes and cauliflower.enjoy everyone!!
Nom nom nom.
If you like brussel sprouts you’ll enjoy this recipe. We went up to my parents house yesterday and picked brussel sprouts and kale out of the garden (January 3rd!!) to make a garden fresh dinner. Pennsylvania- January 3rd- outside garden- don’t really go together generally, but it is awesome and I have loved having an unseasonably warm winter so far. Here is what I made out of these picks.
rinse off the brussel sprouts and cut off the hard bottoms. I first steamed them. Then added them into a baking dish.
For the cream sauce:
In a sauce pan I added about 1 cup of milk, 1 tbsp of butter, and 2 tbsp of corn starch. Stir stir stir. Next the cheese! I used Smoked Gouda – it was a small chunk cut into tiny pieces. Get this melted and it gets pretty thick. Add in 1 tsp of garlic powder, 1 tsp of salt and 1 tsp of cracked black pepper. Top the brussel sprouts with this mixture next. Mix it around the sprouts. Then… We happened to have some tasty 3 alarm cheese in the fridge- yum! I cut up a couple little chunks and stuck then in the brussel sprouts. Put foil over dish if no oven safe top and bake them at 350 degrees for about 20 ish minutes. I chopped up some fresh green onion and added those to the dish after it came out of the oven.
Baked Kale chips:
Wash and dry the kale first then break it into pieces stems removed and add to a foil lined bake sheet. Add olive oil and massage the kale so it’s covered. Next I added salt, garlic powder, yeast flakes, chipotle chili powder, and cayenne powder, and the secret ingredient… White cheddar popcorn topping 😳
Bake them in the oven at 330 degrees until perfectly crispy. You might have to move the kale around during the baking so it cooks evenly.
We had some fresh baked garlic bread with some olive oil and sun dried tomatoes to complete our meal. Lastly, I converted Nate into a brussel sprout fan after this dinner!!
Happy New Year!
Veggie burgers! A quick solution to a mid week dinner with basic ingredients you probably have in your kitchen. On the grill would have been preferable but I didn’t feel like breaking out the head lamp to cook dinner! I settled for the oven and opened a nice Malbec instead… I added some smoked Gouda cheese on top of our burgers which didn’t melt especially good but tasted delicious!
4 cups spinach (cover in microwave for 2 minutes so it cooks down slightly)
1 15 oz can white navy beans mashed down (or whatever kind you have on hand)
1/4 cup red onion diced up
1/4 cup breadcrumbs
1 tsp of each- garlic powder, cayenne, pepper, salt,
dash of Worcester
sprig of fresh parsley and thyme
Combine all the ingredients together and form medium sized patties. Place on parchment paper on a baking sheet and bake for 30 minutes flipping halfway through at 375 degrees. Add a little cheese to melt down the last 5 minutes. We had garlic naan as our bread and added some spicy Dijon mustard ! Yummm!
Have you ever tried Liquid Chlorophyll? A tsp in an 8oz glass of water has become an essential part of our morning routine these days.
Over Labor Day weekend we went up to Ellicotville, NY on a mountain biking/ camping trip. While strolling through the cute downtown we stumbled upon a health food store giving out samples of the Chloraphyll. It is delicious- it tastes like mint! Then when you read about all the benefits I thought we would be crazy not to buy! Chloraphyll can increase the quality and quantity of your red blood cells according to the encyclopedia of natural medicine. The compound has a chemical composition similar to hemoglobin. Hemoglobin is responsible for transporting oxygen. According to the encyclopedia of herbal medicine, Chloraphyll is a powerful antioxidant which can help lower cancer risks, reduce inflammation such as arthritis, and it can help protect the body from toxins and wastes. Other benefits of Chloraphyll: it helps remove toxic heavy metals from the body. It helps destroy germs. It functions as a deordorizer and promotes digestive function. It serves as a good source of magnesium which alkalinizes the body and helps keep your muscles strong. It helps with maintaining normal blood pressure. If you have Raynaud’s ( which I definitely do ) it again helps with blood flow.
I feel better taking this every morning and I think it tastes delicious-that minty taste stays with you even!
Everyone seems to have there own version of the classic Thanksgiving staple dish we all love so much, the famous green bean casserole. I wanted to make it with fresh, nutritious ingredients and dairy and gluten free. Here you go.
What to do:
Place 1 cup of cashews in 1 1/2 cups of vegetable broth.
Oven temp 350 degrees.
1 small yellow onion sliced medium
1/4 cup almond flour
1 cup vegetable broth
2 tbsp yeast flakes
Combine the flour and yeast flakes in a medium bowl. Veg broth in another. Add onions to broth then to the batter mixture and place on a piece of parchment paper on a baking sheet. Bake for about 15-20 minutes or until perfectly golden brown.
While they are in oven, prep green beans.
1 lb of fresh green beans washed and ends trimmed. Cut into 2 inch pieces.
1 medium size package of white mushrooms sliced up
Heat up a cast iron pan an add 1 tbsp olive oil. Add mushrooms and sauté 5 minutes or until cooked. Add 1 tsp garlic and sauté 2 more minutes.
In a 9×9 glass baking dish add the green beans. Add mushrooms on top.
In a blender- blend the cashew mixture and add that to the baking dish. Add some salt and pepper to taste. Get the onions out of oven and top the mixed up green bean mixture with the onions. Cover with foil and put in oven for about 15-20 minutes and viola! Enjoy!