Chicken Almond Chop Salad

While being pregnant with Kaeden I became obsessed with chopped salads. I used to love leafy greens like spinach, baby kale, green or red leaf, but I was repulsed by them during pregnancy and still am. Don’t know what happened, but I fell like a cow grazing in a pasture and I just can’t do it. Missing out on my greens I began to experiment with shaved brussel sprouts, broccoli slaw, cabbage and kale. The thing I love about this combo is it is CRUNCHY for minutes, crunchy for hours, crunchy for days! Nothing is worse than tossing on your favorite dressing and the salad is soggy within seconds. I need the crunch folks. Hand me a plate of cooked spinach, collards or beet greens and I, but not the greens will vanish in seconds. Anyway! Enough of my distaste for most greens. In my opinion they only belong in smoothies were you can blend them to smithereens and not even know they are there.

Aside from this delicious recipe (must try….come on you will like it), Luke and I are starting a round of P90X3 (Luke) and Insanity Asylum (me) after Thanksgiving. Time to get our unfinished basement prepped for some sweat-filled workouts. Yippee! Oh, what a fun way to work off some baby weight and curb some of that holiday weight gain! I have never really had an issue with holiday weight gain, but that is because I either run or do some sort of physical activity to counterbalance the extra calories. I always look at weight loss or weight maintenance as a numbers game. If you are putting more into your mouth (e.g. pie, cookies, fudge, gravy, mashed potatoes, green bean casserole, stuffing, and on and on….) than you are outputting through exercise then you are going to gain weight. I encourage you to start with exercise, but also be careful about your food choices. Skip that extra cookie and go for a walk. Or do not make the green bean casserole, so you are not tempted to eat it. Heck bring this salad to Christmas dinner and wow people with how darn good it tastes! Most importantly, I am here to help out and am going to come up with some new recipes for you all in the next couple of weeks / months!

I know you are thinking yah, yah, okay I will try not to eat the whole plate of cookies (lord knows I want to), but you can and you will not eat it if you put your mind to it! Done with my sermon now!

Oh, I also need to share our super exciting family outing, Menards. “You save big money, you save big money when you shop Menards.” That damn song! I think I heard it 100 times yesterday. The deer haunters need to pause and aim for the speakers at Menards for my sanity. Whoop, I know we are ripping it up in our 30’s! In all seriousness Mason had a blast. They have their Christmas decorations out and he was running from light displays to ornaments to snow village. If you are looking for cheap entertainment Menards is the place! Who needs the Children’s museum, whewwwwww not us. After this little adventure we put up all our Christmas decorations. The cutest thing was seeing Mason outside “helping” daddy! We finished out the evening with a visit from my sister and her better half from Alaska! Great seeing them!

Chicken Almond Chop Salad
Serves 4
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. Citrus Poppyseed Vinaigrette
  2. 1/3 C Olive Oil
  3. 1 Lemon, Juice
  4. 3 tbsp Balsamic Vinegar
  5. 1 1/2 tsp Poppy Seeds
  6. 1/2 tsp Salt
  7. 1/4 tsp Pepper
  8. 1 Grapefruit, Juice
  9. 1 tbsp Agave Nectar or Honey
Chicken Almond Chop Salad
  1. 1 bag Broccoli Slaw
  2. 1 bag Brussel Sprouts, shaved
  3. 1 bunch Kale, chopped
  4. 2 C Chicken, cooked and chopped
  5. 1 C Raisins
  6. 1 C Almonds, slivered
Directions
Citrus Poppyseed Dressing
  1. Mix together dressing ingredients in a medium sized bowl.
Chicken Almond Chop Salad
  1. Toss salad ingredients together in a large bowl.
  2. Stir in dressing when ready to serve.
Notes
  1. This salad will stay fresh for up to 3 days in the refrigerator as long you leave the dressing off. Just put on the dressing when ready to serve.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Grapefruit Pomegranate

I liked this smoothie so much that I made it two days in a row, which is a rare occurrence for me! This is a superfood powerhouse with grapefruit, pomegranate, chia seeds, kale and maqui powder. If you are not familiar with maqui powder than you should know that these berries contain more antioxidants than any other food on the planet, making them a perfect addition to your morning smoothie! 

Aside from this smoothie we had our 16 week check up with my OB yesterday. Nothing really eventful except we heard a strong heart beat. Every time I hear the heart beat I get a huge sense of relief knowing the baby is doing great. It puts my worry wart nerves at peace for a couple weeks! 

Mason and I also had a fun day yesterday. It was 50 degrees, so we played outside for a change. Of course the lil dude went right for the mud puddles. What fun is dry pavement! Plus, I just let him because that is what baths and washing machines are for! I fully imagine this is only the tip of the dirty little boy ice berg :) 

Grapefruit Pomegranate
Serves 2
Write a review
Print
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 Grapefruit - skin and peel removed
  2. 1 C Pomegranate Juice
  3. 1 C Almond Milk
  4. 1 Banana, frozen
  5. 2 C Mixed Berries, frozen
  6. 2 C Kale, stems removed
  7. 1 C Water
  8. 2 tsp Maqui Powder
  9. 2 tsp Chia Seeds
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Strawberry Walnut Salad

Oh salads, I love you so and especially this one! Funny I have made this strawberry walnut salad with a homemade citrus poppy seed vinaigrette many times, but I realized I have yet to add it to my blog. What is wrong with me? Sorry for my delinquency folks because this is an incredibly delicious salad that needs to go in everyone’s mouth right now! 

I actually made this salad for my post long run lunch on Sunday. I am on week four of Boston Marathon training and had a nine miler. Nine miles is a cake walk for me, but what made it hard was the temps being only 0 degrees outside and trying to move with so many layers on. Yikes! I know you are thinking I have lost my marbles, but after two pairs of pants, three layers of under armor shirts, mittens, a hat and my hoodie it wasn’t so bad. The only thing that got cold was my face, so I should really invest in some sort of mask. Luke told me I could wear his Flash Gordon outfit! Wouldn’t that get some head turns, LOL! 

Strawberry Walnut Salad
Serves 2
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Strawberry Walnut Salad
  1. 2 C Strawberries, sliced
  2. 6 C Baby Spinach
  3. 1 1/2 C Chicken Breast, cooked and cubed
  4. 1 C Walnuts, roughly chopped
  5. 1/2 C Red Onions, thinly sliced
Citrus Poppyseed Vinaigrette
  1. 1/3 C Olive Oil
  2. 1 Lemon, Juice
  3. 3 tbsp Balsamic Vinegar
  4. 1 1/2 tsp Poppy Seeds
  5. 1/2 tsp Salt
  6. 1/4 tsp Pepper
  7. 1 Grapefruit, Juice
  8. 1 tbsp Agave Nectar or Honey
Directions
Strawberry Walnut Salad
  1. Toss salad ingredients together in a large bowl.
Citrus Poppyseed Vinaigrette
  1. Add vinaigrette ingredients to a large food storage container or a quart sized mason jar. Whisk together until the juice, oil and vinegar is combined together.
  2. Toss with salad and serve immediately.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Sunny Citrus Smoothie

When I think of citrus, I think of warm climates, sunny beaches and picturesque sunsets.

Living in Minnesota we are able to enjoy a slice of warm heaven over the summer, but the rest of the year it is a bit cooler. Contrary to what people think, we actually have great weather for 9 months of the year. It is the three months of cold and bitter winters which gives Minnesota the frozen tundra stereotype.

To survive through the bitter cold I like to add citrus to my smoothies. It gives me a sensation of being someplace warm and helps me remember the beautiful spring, summer and fall weather we have. Plus, the vitamin C content in this smoothie is the perfect defense against the upcoming flu season.

Sunny Citrus Smoothie
Serves 2
Write a review
Print
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 Meyer Lemons, juice
  2. 1 Lemon, juice
  3. 1 Grapefruit, juice
  4. 3 C Orange Juice
  5. 1 C Carrot Juice
  6. 1 C Water
  7. 1/2 C Mint Leaves
  8. 2 Bananas, frozen
  9. 2 C Pineapple, frozen
  10. 1 C Mango, frozen
  11. 1 C Strawberries, frozen
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Turmeric Ginger Smoothie

Growth and development is so fascinating! I never imagined it would be so exciting to watch kids grow up at every step of the way. For example, yesterday just out of the blue Mason saw a spider and sang the entire song of “Itsy Bitsy Spider” while I was cowering under the table wishing someone would kill the spider! Nevertheless, I was amazed because we have sung it many times before, but never he never once sang along with us or said any of the words. Guess the saying is true that toddler are sponges! 

Again these random thoughts have nothing to do with a turmeric ginger smoothie, but I am just spouting out the adorable and fun moments of being a parent! All right, now on to the goods….

Many people suffer from arthritis (my husband being one of them). According to the Maryland University Medical Center, turmeric has been found to reduce pain, inflammation, infection and gastrointestinal problems in individuals suffering from autoimmune diseases. Other health benefits of turmeric were highlighted in a 2013 peer-reviewed research study from the “Current Pharmaceutical Design.” In the study, the compound of curcumin found in turmeric was effective at preventing and destroying breast and bone cancer cells in comparison to ginger essential oils. The article is pretty scientific (which would be wa, wa, wa, wa, wa, wa for the masses- quoting Charlie Brown’s teacher), but I included the link (click on the “Current….”) if you are a nerd like me and want to dive into the nitty gritty details. 

With medical research highly recommending turmeric extract for preventing/inhibiting cancer growth and reducing joint inflammation, I have started to incorporate more turmeric into my recipes. However, I have recently learned that if you really want to reap the powerful medicinal properties of turmeric, you need to buy an extract powder that has a higher concentration of the bioactive compound of curcumin. The turmeric spice from grocery store shelves only contains 2-6% curcumin by weight, which is not concentrated enough to reduce inflammation or produce the same effects from the breast cancer research. Also, to attain greater absorption of turmeric extract it is suggested to pair the extract with black pepper or a fatty meal. So, bacon and smoothies was my husband’s suggestion! 

To help with absorption, I recommend pairing this little hidden gem with homemade coconut milk (the store brands are TERRIBLE FOR YOU, see my Greek Yogurt Cream Cheese recipe for details on the harmful food additives found in non-dairy milks) or avocados if using in smoothies. The high fat concentration from the coconut and avocado will bind to the turmeric and allow your body to digest more of the nutritional properties. If you can tolerate diary, you could even use a high fat Greek Yogurt.

The University of Maryland Medical Center recommends 1,200 to 1,800 milligrams of the standardized extract powder daily, which is equivalent to about a 1/2 teaspoon. I just bought this product on Amazon: turmeric extract. Make sure you get a brand that has standardized 95curcumin (curcuminoids). I will let you know how I like it. Oh and you can also buy turmeric extract in the capsule form, but I personally wanted it in the powder form to add to smoothies. 

Turmeric Ginger Smoothie
Serves 2
Turmeric is a wonderful food to add to smoothies because it contains properties that help ward off inflammation, cancer and common flu/cold symptoms. If added as an extract the body will get a higher concentration of curcumin and reap more health benefits. In addition, to the nutritional aspects of this smoothie it is also delicious! Give it a try!
Write a review
Print
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 C Water
  2. 2 C Coconut Milk
  3. 1 C Grapefruit Juice
  4. 2 C Orange Juice
  5. 2 C Pineapple, frozen
  6. 2 C Mango, frozen
  7. 2 Bananas, frozen
  8. 1 C Peaches, frozen
  9. 1 tsp Turmeric Extract Powder (see link in post for suggested powder)
  10. 1 tsp Fresh Ginger
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Citrus Cucumber Smoothie

I am a smoothie addict! I love having them every morning for breakfast. The fun part about smoothies is there are thousands of combinations. This morning’s smoothie of choice was an effort to use up cucumbers and citrus fruits that I had hanging out in the fridge.

The fresh cucumber and orange/grapefruit are a delicious combination! I promise you will love this smoothie!

Citrus Cucumber Smoothie
Serves 2
Fresh citrus, cucumber, bananas and frozen pineapple/strawberries and mango make a delicious combination. This smoothie is great for breakfast, but would also be a perfect summertime treat.
Write a review
Print
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 Grapefruits, juice
  2. 3 Oranges, juice
  3. 1 Cucumber, seeds and skin removed
  4. 1 C Carrot Juice
  5. 1 C Apple Juice
  6. 4 C Pineapple/Mango/Strawberry Blend, frozen
  7. 1 Banana
  8. 1 tbsp Maple Syrup (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/

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Peach Cherry Smoothie

Last night I made a massive batch of peach puree for our son and for adding as a base to smoothies. To make the peach puree, I removed the pits (leaving skins on), added 2 cups of water and cooked the peaches over medium heat for 40 minutes. I used the emulsion blender to make the puree smooth. Now, a day later I have 4 quarts of peach puree in my refrigerator because I am too lazy to physically can them for storage purposes. So, I need to come up with ways to use it up. Hence this smoothie! 

This smoothie is a green smoothie with the addition of mixed salad greens, even though you cannot tell by the color (even better if you have trouble getting veggies into your kids diets). I also added some cherries, grapefruit juice, carrot juice and almond milk to increase the nutritional content. My husband took a cup of the smoothie upstairs with him and went out of his way to tell me (yelling actually) that the smoothie was DA BOMB! Also, normally if there is more than what fits in his smoothie cup he saves it for a nightcap. However, this morning he took two glasses with him to work. If this is not an indication for how good it is then I don’t know what is! 

Peach Cherry Smoothie
Serves 2
Fresh peach puree, frozen peaches and cherries make a delightful smoothie combination. The other benefit of this smoothie is there are salad greens in it and you cannot even tell. Enjoy this smoothie for breakfast, lunch, dinner or even dessert!
Write a review
Print
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 C Peach Puree
  2. 2 C Peaches, frozen
  3. 2 C Cherries, frozen
  4. 1 Grapefruit, juice
  5. 2 C Carrot Juice
  6. 1 C Almond Milk
  7. 2 C Ice
  8. 1 tbsp Agave Nectar or Maple Syrup
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/

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Strawberry Basil Smoothie

Fresh basil is one of my all time favorite herbs. I love pesto and I especially love basil in smoothies! Basil is very good for your body and one of the key factors for me is the benefit it has on the immune system. According www.whfoods.com:

“The eugenol component of basil’s volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an “anti-inflammatory” food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.”

So, if you are suffering from an autoimmune condition basil can help relieve inflammation.

Now on to the delicious recipe. I loved this smoothie so much I made it two mornings in a row, which I never do! To date, I have yet recreated the same smoothie twice!

Strawberry Basil Smoothie
Serves 2
The anti-inflammatory properties of basil are the perfect addition to smoothies for anyone who is suffering from an autoimmune disease. Not mention it adds freshness and makes this smoothie delicious.
Write a review
Print
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. 1/2 C Fresh Basil
  2. 1 Cucumber, skin and seeds removed
  3. 3 C Strawberries, frozen
  4. 1 C Raspberries, frozen
  5. 1 C Orange Juice
  6. 2 Lemons, juice
  7. 1 Grapefruit, juice
  8. 2 Bananas
  9. 1 tbsp Agave Nectar
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/

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Bacon Leek Potato Salad

I just received the new cookbook, “A Paleo Kitchen” created by Juli Bauer and George Bryant. If you haven’t checked it yet, there are some great looking recipes. Today was the first day I had the opportunity to try one their recipes. I was looking for a different salad to make with some pork chops, so I tried the “Bacon Lime Sweet Potato Salad”.

I am confident the recipe is fantastic as is, but I made some modifications to the dressing to cut down on the flavor of the balsamic vinegar. To do this, I added a tablespoon of honey and the juice from 1/2 of a red grapefruit. Also, instead of green onions, I sauteed up two leeks because I love the combination of bacon and leeks together. Other than these changes I stuck with the original recipe. Thanks to Juli and George for the idea!

Bacon Leek Potato Salad
Serves 4
Need an idea for a picnic side dish? Try this Paleo and gluten free friendly potato salad. The flavors are amazing!
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
Bacon Sweet Potato Salad
  1. 3 Medium Sweet Potatoes, chopped
  2. 1 lb. Bacon, nitrate free
  3. 2 Medium Leeks, chopped
  4. 2 tbsp Garlic, finely chopped
  5. 2 tbsp Coconut Oil, melted
Grapefruit Lime Dressing
  1. 1 C Fresh Dill, finely chopped
  2. 1/2 Red Grapefruit, juice
  3. 1 Lime, juice
  4. 2 tbsp, Olive Oil
  5. 2 tbsp, Balsamic Vinegar
  6. 1/2 tsp Red Pepper Flakes
  7. 1/2 tsp Ground Cinnamon
  8. 1/2 tsp Sea Salt
  9. 1/2 tsp Black Pepper
  10. 1 tbsp Honey
Directions
Bacon Sweet Potato Salad
  1. Preheat the oven to 375 degrees.
  2. Chop the sweet potatoes into one inch cubes. Line a cookie sheet with aluminum foil. Add the sweet potatoes to the pan and roast for 35-40 minutes in the oven.
  3. While sweet potatoes are roasting, saute the bacon in a large saucepan over medium heat on each side for 4-5 minutes or until golden brown on each side. Set aside and pat off some of the bacon grease.
  4. After the bacon is cooked add the chopped leeks to the bacon pan. Saute for 3-4 minutes. Set aside and pat down with a paper towel to remove most of the bacon grease.
  5. Add the leeks, bacon and sweet potatoes to a medium size bowl.
Grapefruit Lime Dressing
  1. Mix together salad ingredients in a small bowl. Toss the dressing with the leeks, bacon and sweet potatoes until evenly coated.
Adapted from The Paleo Kitchen
Adapted from The Paleo Kitchen
http://barerootkitchen.com/
 

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Carrot Tangerine Smoothie

This smoothie is packed with nutrients…butternut squash, carrots, tangerines, grapefruit…

The funny part is when I told my husband what was in it, he was really excited until I got to butternut squash. He immediately held the smoothie up to his nose to smell it. I started laughing because he despises butternut squash. After the sniff test, which passed by the way, he took a baby sip. The baby sip turned into a big BOY sip. I kept staring him down to see what he thought and finally he said, “This is really good honey! I can’t taste the squash at all”

So, there you have it! Who says you can’t pack in some frozen butternut squash into your smoothies? The vegetable is naturally sweet and even if you don’t like it the flavor it is masked by the other ingredients. Seriously, it is darn good, so just try it!

Carrot Tangerine Smoothie
Serves 2
This is a vitamin A and C powerhouse of a smoothie with carrots, tangerines, grapefruit, butternut squash (yes, squash and it is tasty) and pineapple. If you are feeling sick, make this to get a much needed immunity boost!
Write a review
Print
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 Butternut Squash, frozen
  2. 5 Tangerines, juice
  3. 1 Grapefruit, juice
  4. 2 C Carrot Juice
  5. 2 C Pineapple, frozen
  6. 1 Banana, frozen
  7. 1 1/2 C Water
  8. 2 tbsp Coconut Palm Sugar
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/

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Swiss Chard Smoothie

Boy oh boy, is having a toddler fun! I do not work on Mondays, so this week we went to the beach to build sand castles and play in the water. We also ate a little sand and by we I mean, Mason! After hearing, “Mommy Yucky” I am pretty sure he is not going to do that again. Here is a picture of my little guy growing up so fast:

IMG_0653[1]

After getting back from the beach, Mason helped make our snack, Swiss Chard smoothies with pineapple and bananas. This smoothie and my tropical green smoothie have been my favorite ones to date! Don’t get me wrong, I like them all though. With summer here and getting an overabundance of greens from our Crop Share Agreement (CSA) I am sure I will be making many more smoothies and salads, so stay tuned.

I have forgotten to provide health benefits as of late. I promise I will get better about it. With promises being promises, Swiss Chard is second to spinach in an analysis of the total nutrient-richness of the World’s Healthiest vegetables. To read more detail, here is a great link on the nutritional benefits of Swiss Chard and other vegetables (NOTE: According to this site and WebMD, if you have prone to kidney stones or gallbladder problems read the individual concerns section and/or talk to your physician before making this smoothie):

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16

Swiss Chard Smoothie
Serves 2
Looking for a refreshing treat on a hot summer day? Why not give this green smoothie a whirl! It tastes fantastic & is loaded with nutrients from the Swiss Chard, banana, pineapple, grapefruit juice, avocado and carrot juice.
Write a review
Print
Prep Time
20 min
Cook Time
5 min
Total Time
10 min
Prep Time
20 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 C Swiss Chard, tough stems removed
  2. 1 Avocado
  3. 1 Banana, frozen
  4. 2 C Pineapple, frozen
  5. 1 Grapefruit, juice
  6. 1 C Carrot/Mango, juice
  7. 1/2 C Water
  8. 4 Dates, soaked in water for 15 minutes
Instructions
  1. Soak dates in 1/2 cup of water for 15 minutes (you can skip this step if you have a high powered blender).
  2. Add dates, water, Swiss Chard, grapefruit juice and carrot mango juice to blender. Mix for 1-2 minutes until a smooth juice forms.
  3. Scoop out the flesh of the avocado and add this to the blender in addition to the remaining ingredients. Blend until smooth (will take another minute or two).
  4. If mixture is too thick add some additional water or juice. If too thin add some more frozen pineapple.
http://barerootkitchen.com/

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Orange Cream Smoothie

Do you remember push-up pops? This was one of my favorite summertime treats growing up. In fact, I have fond memories of eating these at my grandmother’s house. Speaking of my Grandma, she turns 90 this weekend. We are headed up to her birthday on Saturday and I plan on making some totally unhealthy gluten free butterscotch bars for the event. My hope is to reform them into a “healthier version,” but my grandma has consumed sugar filled desserts every day for 90 years and she is fit as a fiddle. So, what the heck do we know? At any rate, I will still try to make a more allergy friendly, low sugar version that still tastes great! Wish me luck!

Now, back to the orange creamsicle smoothie that I ate for dinner. Yes, you read that right. Dinner! My hubby was gone at softball and I really wanted something cold for a hot day, so I came up with this concoction. This drink brought back a lot of memories! Cheers to my Grandma turning 90 this weekend and to all of the wonderful moments I have had with her over the years.

Orange Cream Smoothie
Serves 2
One of my childhood favorites converted into a refreshing and healthy smoothie!
Write a review
Print
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 C Carrot Juice
  2. 3 Tangerines, juice
  3. 1 Grapefruit, juice
  4. 2 Lemons, juice
  5. 2 C Tropical Fruit (Banana, Pineapple, Peach & Mango blend)
  6. 1 C Orange Chobani Yogurt
Instructions
  1. Put all ingredients into blender and mix until smooth.
http://barerootkitchen.com/

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin