Berry Mojito Smoothie

I am supposed to be taking the SAS course, “Macro Language 1: Essentials” right now, but decided I needed a break from the heavily technical programming language. The reason why I am taking the course and four other course is to become SAS Base and SAS Advanced Programming Certified. My company is not requiring it, but since the courses are being offered for free I thought why not add these to my resume. Technically I don’t ever need them, but it will make me stand out from programmers/researchers who do not get the certifications. I guess forward thinking is how my brain has always worked. If there is something that will make me better I do it even if it is difficult and I have to sacrifice free time to get it done. Most importantly, I want the certifications just in case I ever lose a management position and need to move back into a technical role quickly :) Am I am overachiever? YES, most definitely, but I would rather get my SAS certifications than watch TV, I would rather train for a marathon than watch TV, I would rather do anything to make myself better than watch TV! 

The last couple of days I have also been adding a scoop of Vegan Tropical Strawberry Skakeology to my smoothies. I was hesitant on trying Shakeology because I have sensitivity to oats, dairy and gluten. The vegan formula uses oat protein and the product is manufactured in facility that also processes gluten products. Double wammy against me because there may be some cross contamination, but knowing the product contains no GLUTEN I gave it a whirl. After one week, I have experienced absolutely no digestive issues and have tons more energy (especially during workouts)! 

For those following the Beach Body 21 day fix (challenge group we have coming up on January 5th, 2015), this smoothie uses 1 red, 1 yellow, 1 green and 1 purple containers. Mint and lemon do not count towards your containers (they are freebies, yippee).

Berry Mojito Smoothie
Serves 2
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 C Frozen Berries (blackberries, strawberries, blueberries and raspberries)
  2. 1 C Ice
  3. 3/4 C Pomegranate Juice
  4. 2 C Water
  5. 1/4 C Mint Leaves
  6. 1 Scoop Skakeology (Tropical Vegan Strawberry or Greenberry)
  7. 1 C Swiss Chard
  8. 1 Lemon, juice
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/4 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 1 - 32 ounce serving). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Berry Sprout Chop Salad

Our Christmas decorations are finally up…whoop, whoop!

XMas Tree

We had several issues getting the lights to work this year. The little mother effers really pissed me off because half of the strands were out. I spent at least an hour taking out burnt lights and plugging in news ones, but much to my demise they still didn’t work. Finally I turned to my husband and said, “Combined you and I make X dollars an hour and this is a waste of our time considering we can buy new lights for less than our hourly wage!” He started laughing and said, “Oh honey you are starting to think like me!” LOL! Hence we bought new LED lights so they last longer and we do not have to go through this process again so quickly! The lights are also way more vibrant than standard bulbs. Love them! Now let’s see if the little 2 1/2 foot monster (in the photo) can keep the ornaments on the tree :) 

All right, now on to my day 2 salad for the 12 days of Christmas salads challenge I am doing with some fun ladies! This one is YUMMY! I love the combination of crunch from the brussel sprouts, peppery flavor from the arugula and sweet/tanginess from the orange pomegranate dressing. This one is winner in my opinion. 

Berry Sprout Chop Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Berry Sprout Chop Salad
  1. 3 C Arugula
  2. 3 C Brussel Sprouts, shaved
  3. 1 1/2 C Blueberries
  4. 1/2 C Cranberries
  5. 1/2 C Pomegranate Seeds
  6. 1/4 C Green Onions, finely chopped (optional)
Orange Pomegranate Dressing
  1. 2 Oranges, Juice
  2. 1 C Pomegranate Blueberry Juice
  3. 1/2 Olive Oil
  4. 2 tbsp Apple Cider Vinegar
  5. 1/2 tsp Sea Salt
  6. pinch of pepper
Directions
Berry Sprout Chop Salad
  1. Toss together salad ingredients into a large bowl.
Orange Pomegranate Dressing
  1. Add salad dressing ingredients to a mason jar. Screw on the lid and shake until combined.
  2. When ready to serve, toss the dressing into the salad.
http://barerootkitchen.com/
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Green Tea Maca Smoothie

For my “morning” (I actually made this closer to lunch) smoothie I wanted a BURST OF ENERGY! Actually I don’t really need it because I have been feeling absolutely fantastic from the five day clean eating challenge, but I felt the need to get a new post going on ‘up in here’.

All right, so what the heck is maca and matcha you say? Check out this post related to maca: Pineapple Maca Smoothie. For the green tea I used an organic powdered known as Matcha and here is the health benefits of this superfood from MatchaSource:

  • Matcha Is an Antioxidant Powerhouse – One of biggest the buzz words in nutrition, antioxidants are naturally occurring chemical compounds that prevent aging and chronic diseases. Nowadays, a variety of fruits and vegetables are lauded for their antioxidant properties, leading to a host of products with all kinds of claims. But matcha is unparalleled in comparison. Firstly, matcha is packed with exponentially more antioxidants according to the latest innovation in antioxidant research. Using the testing method known as ORAC (oxygen radical absorbance capacity), experts at Tufts University discovered that matcha possesses an amazing twenty times more so than pomegranates or blueberries. Matchas ORAC rating is a mighty 1300 units per gram, compared to pomegranates 105 units per gram or blueberries 91 units.
  • Energy Booster – One of the most unexpected benefits matcha drinkers experience is a boost of energy through the day. In one study, researchers had thought that this was from the caffeine in matcha, but they found that it was actually the combination of matchas natural properties. Another recent study in particular found that matcha even improved physical endurance by 24%. Even if you arent facing a grueling workout, matcha can help you through the everyday marathon, whether its that project due the next day or getting the kids from school to soccer practice.
  • Calorie Burner – Already nearly calorie free, matcha is a great addition to a weight loss program by tackling the problem from both sides. It boosts metabolism and burns fat. One recent study even suggested that matcha may help burn calories by four times. At the same time, matcha does not put any stress on the body. It doesnt raise blood pressure or heart rate, making it a safe alternative to questionable quick fixes or pharmaceuticals ridden with side effects.
  • Detox Deluxe – Green is truly the color of health. Matcha helps to safely cleanse and purge the body of harmful elements. Chlorophyll the element that gives green tea and other plants their signature verdant color is also a powerful detoxifier, helping to eliminate both chemicals and heavy metals from the body. And because matcha is carefully shade-grown, it is substantially richer in chlorophyll than other green teas, making it a superior daily detox.

Knowing these health benefits is why I tossed both maca and green tea into my smoothie this morning. 

Green Tea Maca Smoothie
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 Bananas
  2. 3 C Spinach
  3. 2 C Mixed Berries, Frozen
  4. 2 Pears, cores removed
  5. 1 C Apple Juice
  6. 1 C Tangerine Juice
  7. 3 C Water
  8. 1 tbsp Agave Nectar
  9. 1 tsp Green Tea Matcha Powder
  10. 1 tbsp Maca Powder
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
 
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Blueberry Basil Smoothie

Some days are good, some days are bad and some days you just want to go back to bed until the next day! That was my day yesterday.

My day started out with finding out that my sister’s friend shot her self and is in a coma. Now grant it, I didn’t know her, but I just can’t fathom life being so bad that you would try to leave behind a grieving little brother, parents, family and friends. This got me thinking about my life. I am not suicidal, but some days are so crazy stressful that I become impulsive and get agitated/angry very quickly. I recognize that this could escalate into mental health issues (depression) and am working on simplifying my life to make it less stressful and more enjoyable. Working less and blogging less is what I have come to reduce the hours that I am “working.” Instead I should be resting, reading or napping (I don’t know just something relaxing).

I know, I know I have worked so hard to get to this point with my blog, but I have realized that I need a break. It is hard work developing recipes, taking pictures, writing up posts and getting everything posted via newsletters or social media. In fact it is the most time consuming thing that I have ever done. Maybe that is why I pushed it so hard, challenges fuel me.

So, this brings me to my goal for day 4 of my cleaning eating challenge: eat well and reduce the stress in my life! This means that after writing up the clean eating challenge I am going to limit blogging of new recipes to 1-2 per week (I had been average 4-6). Obviously, when I make a fabulous recipe or do some gluten free/paleo holiday baking I will share it with you, but for the next month I may be a little quiet! 

Blueberry Basil Smoothie
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Ingredients
  1. 5-6 Small Basil Leaves
  2. 2 C Blueberries, frozen
  3. 2 C Cherries, frozen
  4. 1 C Strawberries
  5. 1 C Purple Kale
  6. 2 C Spinach
  7. 2 C Pomegranate Juice
  8. 2 C Water
  9. 1 tsp Honey
  10. 2 Tangerines, peels removed
  11. 2 Bananas, peel removed
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Pomegranate Kale Smoothie

Our second trick or treating experience was a blast! Good thing we know all of our neighbors because Mason likes to go in their houses and take a little tour! Here is a picture of our Teenage Mutant Ninja Turtle:

Mason Turtle
 
Now, what to do with all of the extra candy lying around our house. Lord knows there is no way we can physically eat all of it without going into a diabetic coma. I am researching giving candy to our military troops to show gratitude for their service via this site: Soldiers Angels.

Now on to cleansing my body through smoothies after days of eating candy and gluten free sugar cookies! I am starting out November with this smoothie and it is full of antioxidants via blueberries and pomegranate juice. Hope you enjoy! 

Pomegranate Kale Smoothie
Serves 2
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 C Pomegranate Juice
  2. 2 Bananas
  3. 2 Apples, cores removed
  4. 3 C Frozen Blueberries
  5. 3 C Kale
  6. 1 tbsp Maple Syrup or Lucuma Powder
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Orange Blueberry Smoothie

I took three days of PTO to finish manually orientating the images on my site. All of the images were okay on non-Apple products, but were being transposed when viewing my site on iPad and iPhone devices. This was vexing me for months and being a type A personality I just had to fix them “immediately”! Plus, I can only image it was a little frustrating if you follow my blog. The crummy part is I had to physically extract the images, load them into a photo editor and reload to my site. In all, after two months and nearly 100 hours, I finally have all of the thumbnail and featured post images orientated to work on all devices. There may be a few embedded images of my family that I missed, so if you see anything let me know :) Woohoo! 

Now onto this yummy smoothie! I love combination of blueberries and citrus, so here is my latest creation. Hope you enjoy! If it helps, I devoured this in minutes.  

Orange Blueberry Smoothie
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 Oranges, skins removed
  2. 2 C Orange Juice
  3. 1 C Cranberry Juice
  4. 2 C Water
  5. 3 C Blueberries, frozen
  6. 3 C Mixed Salad Greens (beet greens, kale, chard)
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Blueberry Lucuma Smoothie

I have been dying to try lucuma powder in smoothies! I do not always put a natural sweetener in smoothies, but some of the greener ones (high content of kale specifically) need it! Finally, I broke down and bought some to give it a whirl in a kale smoothie!

So, you are probably wondering, what is lucuma powder? Well, lucuma powder is made from drying whole Peruvian Lucuma fruit at low temperatures and milling it into a fine powder. This low-glycemic sweetener has a distinct maple-like taste and contains many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. For those looking to decrease their sugar consumption, the low sugar and carbohydrate content make it the perfect addition to smoothies, yogurt, cereal or desserts. 

This blueberry lucuma smoothie is heavenly I must say! As far as flavor, I found the lucuma powder to be a cross between medjool dates and maple syrup (which I love, love, love). In a smoothie, the taste is very mild and it gives of a delicious element of sweetness. YUMMY! You don’t need very much either as I only added two teaspoons (equivalent of 20 calories and 4 carbohydrates). 

For information, the lucuma powder I bought came in a pack of two for $21 on Amazon. If you are wondering why I also add turmeric powder to this smoothie please check out my post turmeric ginger smoothie

Blueberry Lucuma Smoothie
Serves 2
Lucuma powder is the perfect low-glycemic natural sweetener to add to green smoothies. This Peruvian fruit also contains a trace of key nutrients, antioxidants, and micronutrients.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 C Blueberries, frozen
  2. 2 C Mixed Berries (strawberry, raspberry, blackberries), frozen
  3. 2 Bananas, frozen
  4. 3 C Purple Kale
  5. 1 tsp Turmeric Powder
  6. 1 C Orange Juice
  7. 2 C Pomegranate Juice
  8. 2 C Water
  9. 2 tsp Lucuma Powder
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Kale Blueberry Smoothie

I am catching up on some smoothies I made prior to going on vacation to New York City with my mom and my sister. Boy is NYC fun! While there we visited the Brooklyn Bridge (great view of city from bridge), 911 Memorial/Museum (breathtaking), Statue of Liberty (gorgeous), Ellis Island (spent 2 minutes there & left), Times Square (busy, but very neat) and Grand Central Station (amazing architecture). I would highly recommend seeing everything, but Ellis Island. We literally boarded the same ferry boat that we arrived in because none of it was remotely interesting to my mom, sister and I. If you are a history buff then it would be right up your alley. In all, I had a fantastic time with my favorite ladies! Here is a picture of us having lunch on our first day (well, us minus me).

Mom Katie NYC

 

Now on to the delicious kale and blueberry smoothie. For this smoothie I used purple kale, but you could use any variety. If you are wondering, here is a list of kale’s nutritional benefits (source):

1. Loaded with fiber – Kale will keep you fuller longer, which curbs snacking and keeps your weight down. Diets rich in leafy greens, like kale, have been associated with decreased risks of various cancers, heart disease and osteoporosis.
2. Phytochemical – Kale helps lower the risk of eye related conditions, such as cataracts and macular degeneration, because it’s loaded with phytochemicals (lutein and zeaxanthin). One half cup of kale meets the daily suggested dose of lutein and zeaxanthin (6 to 15 milligrams) for optimal eye health.
3. Vitamin A – Kale contains this antioxidant, which boosts immunity and maintains healthy bone structure.
4. Vitamin K – Kale produces osteocalcin, which is a protein our body uses to strengthen bone composition. Women with low intake of Vitamin K have significantly lower bone density and are at a higher risk of developing osteoporosis.
5. Vitamin E – This antioxidant keeps our minds sharp by removing free radicals from our brain cells!

Kale Blueberry Smoothie
Serves 2
Hints of lemon, blueberries, cherries and kale make this a delicious treat! I made this for breakfast, but really you could make it for any meal or for a snack.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 3 C Cherries, frozen
  2. 3 C Blueberries, frozen
  3. 3 C Purple Kale
  4. 2 Apples, cores removed
  5. 2 C Pomegranate Juice
  6. 2 C Water
  7. 2 Lemons, juice
  8. 1 tbsp Agave Nectar (optional)
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Apple Blueberry Smoothie

I need to get my creative juices flowing this morning! Normally I post something more interesting here, but quite frankly I am tired and only have maternity claims on the brain. And I say maternity claims that are not for me, but for a work project that I just kicked off yesterday. It is sort of exciting (in the nerdy sense) because I will get to evaluate pregnancy costs and outcomes for low income mothers engaging in a maternity support program compared to those who did not. The hypothesis is mothers who engage will have lower incidence of NICU babies, low birth weight babies, etc.

Are you asleep with my boring rambles yet? If not and you are still with me then let’s get down to business! It is smoothie time once again. This one is like pie filling in a cup … apples, blueberries and cinnamon OH MY. It looks good, doesn’t it? Give it a try! 

That is about all I have for today, now back to my geeky research job. 

Apple Blueberry Smoothie
Serves 2
Rise and shine sleepy heads, this smoothie is a delicious start to your day with the combination of apples, cinnamon and blueberries.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 3 Apples, peeled and cored
  2. 3 C Blueberries, frozen
  3. 2 Bananas
  4. 1 Lemon, juice
  5. 2 C Apple Cider
  6. 1 1/2 C Water
  7. 1 tsp Cinnamon
  8. 3 C Spinach
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Berry Zucchini Smoothie

Just getting over a migraine. Boy did a nap help! Not sure if others suffer from migraines. I do not get them often, but when I do they are always with an aura. I call it the crappy ring of fire warning me of a crummy headache to come :) 

Moving on to the goodies, this green smoothie takes on a new twist by adding chunks of zucchini, baby kale, frozen fruit and Greek Yogurt. The main reason why I tossed in the zucchini (which is technically a fruit) is I am trying to use up some of the bumper crop coming out of our garden. Both my husband and I think this smoothie is YUMMY and wanted to pass it along to the rest of you.

Berry Zucchini Smoothie
Serves 2
Trying to use up summer squash from your garden? Toss it in a smoothie with some kale, frozen fruit, pomegranate juice and Greek Yogurt. I promise it will be love at first bite (sip).
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 Medium Zucchini, peeled and chopped
  2. 2 C Baby Kale
  3. 3 C Pineapple, frozen
  4. 2 C Blueberries, frozen
  5. 2 C Pomegranate Juice
  6. 1 C Greek Yogurt (optional, omit if dairy free or strict Paleo)
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/

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Cherry Lime Smoothie

Just returned from a long weekend in Door County, Wisconsin and trying to catch up on some recipes I made weeks ago! Before getting to this delicious tart and tangy smoothie, I have to post a few photos of Mason in Lake Michigan. Let’s just say he got a little saggy in the pants after falling down in the water from a big wave and he was much braver than the adults by plunging right into the 52 degree water! 

Lake Michigan - Waves

 

Lake Michigan

Now on to the smoothie! This was another creation from my fourteen day cleanse diet. I am now finished with the fourteen days, but I have decided to continue on and do 14 days on and one week off. I am keeping up with this healthy lifestyle not because I need to lose weight (which was not my goal at all), but just because I have tons of energy! Plus, it gets me eating a boat load of veggies, which I love! Imagine me saying “boat” with a thick Minnesota accent too! I am not quite as bad as the actors in the movie “Fargo,” but is it pretty close, “Ya, You Betcha!” 

Cherry Lime Smoothie
Serves 2
Sweet and tangy smoothie where every drink has you reaching for more! Enjoy on as a snack on a hot day or as a meal replacement.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 1/2 C Cherries, frozen
  2. 1 C Raspberries, frozen
  3. 1 C Blueberries, frozen
  4. 3 C Kale
  5. 1 Lime, juice
  6. 2 tbsp Honey
  7. 1 C Greek Yogurt, plain
  8. 2 C Carrot Mango Juice
  9. 1 C Water
  10. 2 C Ice
Instructions
  1. Remove tough stems from kale, reserving only the leaf green leaves for the smoothie.
  2. Add ingredients to blender and mix until smooth.
  3. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/

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Blueberry Banana Smoothie

This smoothie hit the spot on day four of me trying out a modified version of the “Conscious Cleanse.” As I said in a previous post, I am following the cleanse in principal, but am not using the book’s smoothie recipes. If you do not follow my blog in chronological order (which I am assuming most do not) you are probably thinking what the heck is this chick talking about. I would too and that is okay.

So, the the cleanse is about removing allergy prone or hard to digest foods from your diet for 14 days (e.g. eggs, corn, wheat, dairy, soy, etc.). This was a piece of cake for me considering I don’t eat wheat or soy and rarely have dairy. Okay, but the harder part is starting out the day with a quart of lemon water. 

Does that make me pee constantly in the morning? Like the Kool-Aid man says, “Oh yeah!” Not to mention I am mother effing hungry in the AM. However, after chugging down the water drinking a “delish” smoothie is worth it.

I put “delish” in quotes because the first smoothie I made from the book (recipe not on my blog), I had to force myself to drink. After every sip, I kept thinking do people actually enjoy 32 ounces of this and after one day do they continue on for another 13 days! It would be hard. So, instead of giving up, I started creating alternative smoothies to stick with the cleanse. This also helped me to enjoy every last drop! Hope you will too!

Blueberry Banana Smoothie
Serves 2
Green smoothies are the perfect way to add in leafy greens into your diet without even detecting them. Give this smoothie a whirl for breakfast and you will start out your day drinking a powerhouse of super foods!
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Ingredients
  1. 3 C Spinach
  2. 2 Bananas
  3. 2 C Almond milk
  4. 2 tbsp Almond Butter
  5. 5 Medjool Dates, pits removed
  6. 2 C Blueberries, frozen
  7. 1 C Strawberries, frozen
  8. 1 C Raspberries, frozen
  9. 2 C Ice
  10. 2 C Water
Instructions
  1. Add dates and water to blender. Soak for 15 minutes. After 15 minutes blend the dates until smooth.
  2. Put remaining ingredients into blender and mix together until smooth. Add an additional tablespoon of liquid (either water or almond milk) at a time if smoothie is too thick. If too thin add another 1/4 cup of fruit.
Notes
  1. This smoothie was created to be as a meal replacement, so the recipe creates two 32 ounce servings. With protein and veggies packed into one cup it was perfect for day two of my whole body cleanse. Cut the recipe in half if you want to have smaller servings.
http://barerootkitchen.com/

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Blueberry Crunch Parfait

I tried a bite of leftover ribs and it was not hitting the spot for lunch. In my quest of something else I whipped together this parfait. This healthy dessert consists of a blueberry spinach smoothie layer and a peanut butter crunch layer.

This was the perfect post work out lunch, but would also be great for breakfast! My husband had this too and said it was very good!

Blueberry Crunch Parfait
Serves 3
This healthy dessert has a blueberry spinach smoothie layer and a peanut butter granola crunch layer. It also works great for a yummy breakfast or lunch!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
Blueberry Spinach Smoothie Layer
  1. 1 C Spinach
  2. 1 C Green Leaf Lettuce
  3. 1 C Almond Milk
  4. 3 C Blueberries, frozen
  5. 1 tbsp Honey
  6. 1 C Greek Yogurt, plain
Peanut Butter Crunch Layer
  1. 1/3 C Almonds
  2. 2 tbsp Peanut Butter
  3. 2 tbsp Sunflower Seeds
  4. 1/2 C Mangoes, dried
  5. 1/4 C Raisins
  6. 5-6 Medjool Dates, pits removed
  7. 1/2 C Unsweetened Shredded Coconut
Directions
Peanut Butter Crunch Layer
  1. Add ingredients to food processor and pulse 8-10 times until the ingredients are mixed together. Will form a crumbly mixture (make sure mango, raisins and almonds are broken down into small pieces).
Blueberry Spinach Smoothie Layer
  1. Place spinach, lettuce, Greek Yogurt and almond milk into blender. Mix until a smooth juice forms (e.g. break down the greens into very small pieces).
  2. Add in the blueberries and honey until smooth. Will take 1-2 minutes depending on blender.
  3. Layer the peanut butter crunch and blueberry spinach smoothie into a parfait.
http://barerootkitchen.com/

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Dried Blueberry Muffins

Another busy day over memorial weekend…13 mile bike ride, 4.5 mile run, playground shenanigans with Mason and dog park walk with our old pup. The highlight of the dog park was watching a Great Dane and Bull Mastiff battle it out in a small pond. I have never seen two dogs that big be so agile. Mason was giggling left & right.

To jump start this fun filled day, Mason and I made blueberry muffins. I am normally a meticulous cleaner of my kitchen, but wanted to make these muffins with the little guy, so let the cleanliness go for an hour. :) I put the bowl on floor, added the eggs…mixed…let Mason add some more ingredients….mixed. He was such a big help putting all of the muffin wrappers in the pan & dipping his fingers in the batter after I poured some into the muffin wrappers. He kept calling them “Masie’s BlueBlue Muffs”. Goodness kids are so cute!

To make these muffins a little healthier and when I say a little, it is not much, but I added Greek Yogurt and used evaporated cane sugar in place of processed white sugar. Normally, I would use honey, coconut palm sugar, maple syrup or agave nectar, but I didn’t have any of those in the house, so evaporated sugar came to the rescue. Normally, I would also replace some of the butter with nut butter, but I wanted to be able to send these with Mason to daycare.

These muffins rose nicely and tasted great! Remember to take the paper off before eating them. Mason wouldn’t let me! I have started to pick my battles wisely with my unruly toddler, so I let him eat part of the paper until he said, “MaMee, help” :)

Dried Blueberry Muffins
Serves 15
Fluffy and moist gluten free & Greek Yogurt rich blueberry muffins with a hint of cinnamon.
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Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Ingredients
  1. 1/2 C Butter, softened
  2. 2/3 C Evaporate Cane Sugar
  3. 2/3 C Greek Yogurt (Greek God's Honey Salted Caramel)
  4. 3 Eggs
  5. 1 tsp Vanilla
  6. 1 tsp Salt
  7. 1 tsp Cinnamon
  8. 1/4 tsp Xanthum Gum
  9. 1 tbsp Baking Soda
  10. 2 1/4 C Gluten Free Flour Blend (Pamela's)
  11. 1 C Blueberries, dried
Instructions
  1. Preheat oven to 350 degrees.
  2. Line muffin pan with paper liners.
  3. Place stick of butter in microwave for 15 seconds. If you melt it that is okay, but allow the butter to cool before adding remaining ingredients.
  4. Add butter and sugar to a medium bowl and mix together until creamy.
  5. Pour in the vanilla, eggs and Greek Yogurt. Combine until smooth.
  6. Add in the remaining dry ingredients (except for the blueberries) and mix until combined. Will take roughly 30 seconds.
  7. Hand stir in the blueberries.
  8. Spoon batter into muffin liners. Batter should fill up approximately 2/3 of the muffin liner. Anymore than that and the muffins will spill over the sides.
Notes
  1. For Greek Yogurt, you will want to use a whole milk version. I used Greek God's Honey Salted Caramel.
  2. I prefer to use Pamela’s or King Arthur's gluten free flour blends. I am not a fan of Bob's Red Mill flour blend because the garbanzo bean flour.
http://barerootkitchen.com/

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Blueberry Millet Crisp

Millet, who? Yep, that was me before I started truly caring about what foods I put into my body. If you are heading into uncharted territory with this ancient grain then you should know when cooked it is creamy and super yummy. You will also notice I use millet flour in a lot of my gluten free pancake and baked good recipes.

Health benefits of millet (if you are curious):
– High in phosphorus (good for your cell structure and nervous system functioning)
– High in magnesium which helps lower blood sugars and incidence of type 2 diabetes
– High in fiber so helps prevent gallstones & breast cancer

So, why use millet instead of oatmeal for a crisp? To be honest I just wanted to try something different. Allowing myself to be different and just be me has helped me grow tremendously. This makes me worry less about what others think and be more comfortable in my own skin. I encourage you to try it as well.

Anyway…….this recipe also started because I was craving the sour cream and raisin bars my grandma used to make. They were to die for and I wanted to create a healthier version that I could devour over breakfast. All I can say is this brings back memories of eating the less healthy version my grandma used to make. I hope this rendition makes my grandma proud. She sure did put a lot of love into cooking/baking and it is these things I hope to pass along to my son! 

We had this for breakfast and I got rave reviews from my husband and toddler. The tougher crowd is my little guy, so if he gives his nod then I know it is good.

Blueberry Millet Crisp
Serves 10
Breakfast remake of my all-time favorite dessert, sour cream and raisin bars! I have fond memories of my grandma making them and wanted to create a healthier version that could be devoured for breakfast. The outcome was delicious!
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Prep Time
30 min
Total Time
2 hr 30 min
Prep Time
30 min
Total Time
2 hr 30 min
Ingredients
Millet Crust - Bottom Layer
  1. 3 C Almond Milk, vanilla flavored
  2. 1 C Millet, whole
  3. 1 C Dried Apricots, unsulfered & unsweetened
  4. 1/4 C Sunflower Seeds
  5. 1/2 C Almonds, raw
  6. 1/2 C Walnuts
  7. 1/2 C Dried Cranberries, unsweetened
  8. 2 tbsp Almond Butter
  9. 1 tsp Vanilla
  10. 1/2 tsp Salt
Greek Yogurt Raisin Pudding - Second Layer
  1. 2 1/2 C Greek Yogurt
  2. 1 tsp Vanilla
  3. 1/4 C Honey or Agave Nectar
  4. 2 tbsp Arrowroot Powder
  5. 1/2 tsp Salt
  6. 1 tsp Cinnamon
  7. 1 C Raisins
Oatmeal Top - Third Layer
  1. 1 1/2 C Oats, certified gluten free
Directions
Millet Crust - Bottom Layer
  1. Bring almond milk to a slow rolling boil in a medium saucepan.
  2. Add millet, cover & turn heat down to low. Simmer covered for 25-30 minutes until liquid is absorbed & millet is no longer chewy. Stir the mixture occasionally to avoid the millet from sticking to the bottom of the pan.
  3. While millet is cooking add remaining ingredients to a food processor. Pulse until mixture is finely chopped.
  4. After millet has cooled 15-20 minutes preheat oven to 350 degrees & add millet to food processor. Pulse until the mixture is combined.
  5. Reserve 1/3 of mixture for the top layer of bars. Firmly press 2/3 of the mixture into a 9 X 13 pan. Bake in oven for 10 minutes.
  6. Keep oven on because these babies have to go back in the oven after adding two more layers.
Greek Yogurt Raisin Pudding - Second Layer
  1. Cook yogurt, honey, arrowroot powder, salt and cinnamon over medium high heat until the liquid starts to bowl.
  2. Turn down to medium. Cook for 8 minutes until mixture starts to thicken (will be about the consistency of pudding).
  3. Stir frequently to avoid the bottom of the pan from scalding. Remove from heat & stir in the raisins & vanilla.
  4. Spread this layer evenly over the millet crust.
Oatmeal Top - Third Layer
  1. Stir oats into remaining millet mixture.
  2. Crumble on top of the Greek Yogurt layer & bake for 30 minutes.
  3. When done top the crisp with fresh blueberries & Greek Yogurt.
  4. I made a lemon curd & cooked my blueberries for a couple of minutes in some lemon juice, cinnamon & maple syrup, but I wanted to cut down on the complexity of the recipe. Feel free to experiment & let me know the result.
Notes
  1. These store well in the freezer. When you want another piece heat it up in the microwave for 1 1/2 minutes & top with fresh blueberries & Greek Yogurt.
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Blueberry Lemon Scones

Working on transferring posts from my old website to my new blog is a PAIN in the BUTT! Trying to lesson the monotony of this tedious task by watching horrible romance movies on Netflix. Good times!

I also signed up for my first Olympic triathlon. I am not doing the swim portion (my friend is doing this part), but I am doing the 25 mile bike ride and 6.1 mile run. Even though I can knock out the run no problem, I need to get in biking shape. Actually I need to get my ASS in shape so that it can sit on a bike for 25 miles. So, team TriRanaSoreAss Wreckers here we come! 

Alright, so back to the task……one of my favorite snacks to have with coffee is a scone! I especially like the combination of blueberry and lemon. These scones are not as crumbly as their gluten counterparts, but the flavor is great! Hope you enjoy!

Blueberry Lemon Scones
Serves 8
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 3/4 C Coconut Flour​
  2. 1 tbsp Lemon, juice
  3. 1 tsp Vanilla
  4. 1 tsp Baking Soda
  5. 1 C Butter, cubed & chilled
  6. 4 Eggs, room temperature
  7. 1/2 tsp Salt
  8. 3/4 C Dried Blueberries, unsweetened
  9. 1/3 C Maple Syrup
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix coconut flour, salt, baking soda, and butter together in food processor until pea-sized clumps are formed.
  3. Beat eggs in medium sized-bowl. Add maple syrup, lemon juice, & vanilla extract to eggs.
  4. Add wet ingredients to food processor and pulse a few times until smooth batter forms. Allow the batter to sit 5-10 minutes for coconut flour to absorb some of the liquid.
  5. Fold in dried blueberries.
  6. Spoon mixture onto cookie sheet and form into a circular loaf with your hands (dough will be sticky). Should be approximately 3/4 inch thick.
  7. Bake for 35-40 minutes or until lightly golden brown.
  8. Cool slightly & then cut into triangles with pizza cutter.
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