We recently did a 3-day Raw Food diet (not a lose-weight diet, just to change things up and try to cleanse). One of the things we LOVED from it was the first day’s smoothie – a peanut butter-banana smoothie. While I won’t recommend this particular raw diet (we actually gained weight on it), we really enjoyed several of the recipes and plan to use some of them in the future. As usual, I ended up changing the smoothie recipe a bit to suit our taste. Yesterday morning, I decided to try something new – which turned out to be a huge hit! So, I thought I would share these two smoothie recipes with you. Enjoy!
I recently bought a juicer and was so excited to get juicing! When I went to empty the pulp bin, I realized how much was being wasted! Couldn’t I use that for …. well, something? Thought it would be good to start with something easy – carrot pulp into carrot muffins. I found a few recipes – one that used pulp but sounded disgusting and most that were GF but sounded disgusting – so I compiled bits and pieces, my pulp, and came up with what turned out to be a HUGE hit with my kids (who devoured ALL of them in just a couple short days).
February is the month the highest rate of the flu! I have a great recipe we call “Immunity Soup”. It can easily be made as a vegetarian soup, as well. Here is the best soup to help combat sniffly, sneezy, icky-ness:
1 rotisserie chicken [or block of tofu] cut into bite-size chunks
1 sweet potato [or butternut squash] cut into bite-size chunks
1/2 – 1 onion, diced
1 bunch kale, de-ribbed and sliced into think strips
2 large shitake mushrooms, sliced or diced
1 can coconut milk
32oz chicken/vegetable broth
1 heaping tsp Turmeric
1 tsp grated fresh ginger
1 tsp Cayenne pepper
1 tbsp crushed garlic
Combine all ingredients in stockpot. Bring to a boil over med-high heat for about 3 minutes. Turn down heat to low. Simmer soup about 20-30 minutes. Serve with rolls.
Last night I grilled a flank steak to serve over salad. I was in an Asian-mood, but could not find a recipe that I really liked for a good salad dressing. I made this one up and it turned out delicious! (Use the Cuisinart I mentioned here to make it really easy!)
Note: I usually keep pickled and powdered ginger on hand since I do not buy fresh every week.
The kiddo had asked for Peppermint Ice Cream last week, which I was happy to oblige. But I felt that the minty flavor needed a little chocolate to go with it … doesn’t everything taste better with a little chocolate? So, I whipped up these easy cookies, thanks to my trusty epicurious app on my iPhone (you can also find the recipe here).
Recipe courtesy of PARADE, August 2009 (by Sheila Lukins)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon espresso
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease 2 baking sheets. Sift the flour, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well. Add the reserved dry ingredients and mix until just combined. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.
I have a thing against ricotta. It hasn’t ever really done anything to me, well except make me gag. It’s a texture issue. But I love lasagna. So replacing the ricotta with cottage cheese is the perfect solution! This is super-easy to make and is actually great leftover. I hope you and your family enjoy it as much as we do!
Got guests for the holidays? Maybe you just like to sleep in a little. This recipe is perfect for brunch or breakfast. A perfect use for leftover Christmas ham. This dish can be prepared the night before and cooked when you wake.
1 pkg English muffins or croissants
Leftover cooked ham/0.5lb thick deli ham or Canadian bacon
Sliced Asiago and cheddar cheese
3 large eggs
Splash of milk or half-and-half
Salt and pepper to taste
Lightly grease 9×13 pan. In small bowl, whip eggs, milk, salt and pepper together. Place half English muffins (halved) or croissants across bottom of pan. Layer slices of ham over bread, then cheeses. Pour half of egg mixture over layers. Repeat. (Cover and refridgerate overnight, if needed.)
Place in 325 degree oven for about 25-30 mins. Slice and serve warm.
I was so sick of all the Thanksgiving leftovers last night, so I was glad that I had a pork tenderloin in the freezer. The oldest and I were starting up a batch of applesauce when it was time to start cooking dinner. While she finished peeling apples, I took 2 and made this recipe up. It turned out to be a hit served with wild rice and a mix of fresh, organic veggies.
2 Granny Smith apples, sliced
Pork tenderloin (~2.5 lb)
3 large shallots, sliced
Several sprigs of fresh parsley and sage
Agave nectar or local honey
Salt & Pepper
Heat ~1 tbsp oil in skillet on stovetop. Sprinkle tenderloin with salt and pepper. On high heat sear tenderloin on all sides. Remove tenderloin and place in roasting pan. Drizzle nectar lightly over pork. Cover with apples and shallots. Place herbs in pan. Cover with foil. Bake in 350° oven for about 35 minutes.
Last year I was looking for an easy Turkey Tortilla Soup recipe. I couldn’t find one that sounded simple, so I threw a bunch of things in the pot and it turned out great! I did not measure anything, so these are estimates – adjust per your taste. And, while you may find yourself sick of turkey soon, here is a great use for your leftovers!
2 c leftover turkey, chopped
3-4 c chicken broth
1 tbsp cilantro, chopped
1-2 tbsp chili powder
1 can diced tomatoes
1/2 large onion, chopped
1 tbsp minced garlic
2 jalepenos, chopped
1 tsp olive oil
pinch of salt
garnish of choice (suggestions: sour cream, cheese, tortilla strings)
Saute onions, garlic, and jalepenos with a little olive oil in small pan over medium heat until onions begin to brown. Transfer to stockpot. Add turkey, broth, spices, and tomatoes. Bring to a boil, then simmer over low heat for 10 mins. As your soup is heating, slice up 2 tortillas (I use a pizza cutter for ease) into strips. Toss with a little olive oil and place on baking sheet. Sprinkle tortillas with salt and chili powder and bake in 350 degree oven until crisp.
After the tortillas have baked, your soup should be done. Ladle into bowls. Garnish with tortilla strips and whatever else you like. (Our soup was garnished with mexican cheese, but sour cream, fresh cilantro, and lime wedges would all be good as well!)
This is really quite an easy dish, and would be great with a rotisserie chicken as well. It took about 30 mins to make and tasted pretty darn good, if I do say so!