We don’t go a day during the work week without our morning smoothies! The standard ingredients are as follows, however there are many add ins and substitutions! As far as blenders go -Nate’s parents got us a magic bullet blender for Christmas last year and it works like a champ! It’s also easy for portion size since I just make mine in one cup and Nate’s in the other (if I want to vary them it’s easy) there are plenty of other great brands out there though!
Radish sprouts are loaded with vitamin C which has so many health benefits alone. Additionally they are good sources for folate, niacin, B6, and magnesium. These delicious little greens are a great add in to all our dietary needs I’d say!
6 corn tortillas
2 green onions diced
2 tbsp feta cheese crumbles
1 tbsp lowfat cream cheese
half an avocado sliced
half container radish sprouts
Cut corn tortillas into chip size pieces. I spray them with a spritz of olive oil and a sprinkle of salt. Roast them in the oven around 300 degrees until lightly browned.
Top with all ingredients aside from sprouts. Back in oven about 10 minutes. Back out of oven and garnish with sprouts – ready to serve.
Roasted Red Pepper Hummus ingredients:
5 sweet red peppers roasted on the grill about 5 minutes per side. Until lightly blackened
2 chile peppers cooked same on grill- watch these though they cook fast!
2 cans organic garbanzo beans – drained and rinsed with cold water
1 small handful of Fresh herbs: I used parsley, green onion, basil, cilantro, and thyme
2 tbsp olive oil
2 tsp Garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp white pepper
Add everything in the food processor and blend until smooth.
I chopped up garden fresh veggies for dipping- enjoy!
There is something wonderfully satisfying about surprising breakfast for someone. Have you ever tried chipotle peppers in Adobo sauce?! They are hot! And very delicious, and I think pairperfectly with eggs and avocado. Give them a try and spice up your morning a little!
Avocados are nutrient dense and because of their high fat content they help our bodies absorb other nutrients. They have monounsaturated fats which help lower bad cholesterol and help decrease risks of heart disease and stroke. Polyunsaturated fats are omega 3s and 6s. These can be beneficial to lower cholesterol decrease triglyceride levels and help lower blood pressure. They sound like a winner to me- Enjoy!
3 chipotle peppers in Adobo sauce (diced up)
3 slices of sharp cheddar cheese
6 slices of mini rye bread toasted
Half an avocado
Virgin coconut oil for toast
Himalayan sea salt and fresh cracked pepper for serving
Here we go-
Mix up your eggs to make them scrambled eggs. Spray a little cooking spray in frying pan while it’s heating up. Put the eggs in frying pan over med heat. Add the peppers and some sauce. Lastly add the cheese when eggs are close to cooked. Toast your rye bread and top with a little coconut oil instead of butter then mash a little avocado on each slice. Top everything with a little salt and pepper.
Sunday mornings I like to bake a treat for the week coming up. Today I made a chocolate zucchini cake with avocado chocolate frosting. We had friends over for a pool day and it happened to be one of their birthdays this week so it seemed like a good choice to use up one of our MANY zucchinis growing in the garden and bake a cake! Here is the finished product to the left!
List of ingredients:
1 stick of butter (1/2 cup)
1 tsp vanilla extract
1 1/2 cups sugar (I use coconut and cane sugar blend)
1 tsp baking powder
1 tsp baking soda
1/2 cup fat free Greek yogurt
1/4 cup cocoa powder
2 1/2 cups gluten free flour
1 cup chocolate chips (semi sweet or dark)
1 zucchini (about 3 cups I used)
Dash of sea salt to sprinkle on top
1 1/2 avocado
5 tbsp cocoa powder
5 tbsp honey
1/2 tsp salt (Himalayan sea salt)
set oven to 350 degrees. I used 9×13 glass dish sprayed lightly with olive oil spray. In a big bowl mix the first 6 ingredients. Next add in the eggs, Greek yogurt, and cocoa powder and mix just until combined. Add in the flour until blended with a wooden spoon. Fold in the zucchini and chocolate chips. Spoon into the dish and bake it up for about 35 minutes or until tooth pick inserted in the middle comes out clean.
Make the frosting-
Mix avocado until creamy texture. Add in chocolate, honey, and salt and mix until combined. Taste test (best part!) add more salt or honey to taste if need be, we don’t like super sweet but I know some of you might! put it on top and voilà. This turned out deliciously moist and chocolate-y- yum!
Mmmm dessert tonight…will be a scoop of vanilla ice cream and a slice of this gem and then possibly a nibble with my coffee in the morning to make Monday a little better…
I’m so excited to start sharing delicious and beautiful food with you. Please be patient while I learn about the site. I’ll share my first recipes soon!
Our Saturday afternoon will be spent celebrating Nate’s sisters wedding day?
Tomorrow we’ll talk food!