Vegan Ranch Kale Chips

Our little man is teething, I think. Poor baby. He had at least an hour of uncontrollable fuss yesterday until I finally decided to dope him up with some ibuprofen. Not a big fan of pain meds, but I would much rather do that than the tooth numbing tablets that have resulted in babies choking. I also rubbed his gums with my finger. He settled down right away and was leaning into it like a dog when you scratch their ears. I just pictured him going, “Oh yah! That’s the spot, Mom.”

Today, we are going to have a play date with one of Mason’s old classmates. We switched his daycare center and one of the tough things was leaving his old friends behind. Well, luckily when I was out on a run I ran into the mom and dad of Mason’s old bestie! We are going to start having more play dates for the kids. They haven’t seen each other in 6 months so it will be interesting to see if they remember each other and what they do when they see each other for the first time again :)

Now, on to my snack attack. I love kale chips and I have been looking for a little variety in my kale chip addiction, I decided to switch up my ‘Cheesy’ Garlic Kale Chip recipe by making a vegan ranch version. The spicier and cheesy version is still my favorite, but this recipe is also very good and especially for those who look ranch dressing! 

Vegan Ranch Kale Chips
Serves 12
Write a review
Print
Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Ingredients
  1. 8 C Kale or 2 Large Bunches
  2. 1/2 C Nutritional Yeast
  3. 1/4 C Olive Oil
  4. 1/2 C Water
  5. 1 1/2 C Hummus
  6. 1 tsp Onion Powder
  7. 1 tbsp Salt
  8. 2 C Cashews, raw
  9. 1 Lemon, juice
  10. 1 tbsp Garlic, finely chopped
  11. 2 tbsp Chives, chopped
  12. 1 tbsp Basil, chopped
  13. ¼ tsp Pepper
Instructions
  1. Tear off the kale leaves from the tough inner stems. The kale will shrink in the dehydrator to about half of its original size, so keep the leaves between 1 1/2 to 2 inches wide. Place the leaves in a large bowl.
  2. For the non-dairy ranch sauce, add the remaining ingredients to a high-powered blender. Puree ingredients together until the sauce resembles a cheese sauce.
  3. Pour the ranch sauce over the kale and mix together until it covers the leaves evenly.
  4. Add the kale in a single layer onto the dehydrator trays. Dehydrate the kale at 135 degrees for 10-12 hours.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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

Cherry Chia Smoothie

Technology and me are not friends this morning! After numerous attempts of signing into the VPN network through work, I kept getting kicked off the network. The frustrating part is I would start running some of my code and BOOM it would die on me! I called technical support and they were not able to help me, but said they would pass along my ticket and hopefully get it resolved in 24 hours. So, I am dead out of water for work. Well, why not catch up on the stock pile of recipes I have in my daily planner :)

The first one I am logging today is another green smoothie. Okay, I admit this picture does not make this smoothie look very appetizing! The tricky part is when combining dark green kale with cherries is to get a nice color. Instead it turned out looking brown. However, don’t let that deter you! This smoothie was very yummy! I added a scoop of Tropical Strawberry Shakeology to my smoothie, but let my husband’s portion with just the ingredients listed below. 

Also today marks the official start of the 21 day slim down challenge me and 22 other folks are doing on Facebook. This group is focused on fitness and clean eating. This is my third challenge and I thoroughly enjoy them!

Cherry Chia Smoothie
Serves 2
Write a review
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 1/2 C Cherries, frozen
  2. 2 C Ice
  3. 1 C Peach Chia Juice
  4. 1 C Mixed Berry Juice
  5. 2 1/2 C Water
  6. 2 C Kale
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 Avocado Salad

I am finally home after spending two days in sunny Scottsdale, Arizona for a research conference. Don’t get me wrong being in Arizona was heaven compared to the cold Minnesota weather, but I really missed Mason, Luke and Scylla (our doggy).

While in AZ, I stayed at the Fairmont Princess. Oh man, is that place decked out for the Holiday! They had a Santa’s workshop, choo choo train rides, skating rink and a Christmas light show. I really wish Mason would have been there because he would have had a blast!

After being on the road, I tried to have decent meals but it is hard to find good quality food when traveling! So, I was definitely craving a homemade kale salad for lunch today and came up with this concoction. It was so incredibly delicious that my husband and I polished it off in no time. 

Strawberry Avocado Salad
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
Strawberry Avocado Salad
  1. 3 C Baby Kale
  2. 3 C Kale, chopped
  3. 1 1/2 C Strawberries, chopped
  4. 1 English Cucumber, chopped
  5. 1/2 lb. Nitrate Free Bacon, cooked and chopped
  6. 1 C Chicken Breast, cooked and chopped
  7. 1 Large Avocado, chopped
Celery Meyer Lemon Vinaigrette
  1. 3 Meyer Lemons, juice
  2. 1 tbsp Agave Nectar
  3. 2 tbsp Apple Cider Vinegar
  4. 1/3 C Olive Oil
  5. 1/4 tsp Celery Seed
  6. 1/2 tsp Crushed Black Pepper
Directions
Strawberry Avocado Salad
  1. For the chicken, I just pick up a free range rotisserie chicken and chop it up to save time. To cook the bacon, add slices to a large frying pan and cook 3-4 minutes over medium heat. Flip the bacon over to cook the other side for another 3-4 minutes or until bacon crisps up in the pan. Allow bacon to cool over paper towels for 5 minutes to remove most of the grease.
  2. Add chopped vegetables, chicken and chopped bacon to a large salad bowl.
Celery Meyer Lemon Vinaigrette
  1. Add salad ingredients to a quart sized mason jar and shake until combined.
  2. Toss with salad when ready to serve.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Green Detox Smoothie

Oh goodness, I had another interesting potty training experience yesterday! Mason and I went to the library to return books and get some new ones. He loves it because they have trucks, magnetic letters, and a play kitchen area. I love it because it is a free activity and gives him so much joy!

Going back to potty training as he was in midst of mixing up a “banana soup” he started to show signs of going number two in his diaper. I hauled him off to the bathroom and was super excited when he actually used the potty. BUT and a big “BUTT” as I was reaching for toilet paper to wipe his bottom he unleashed round two all over the floor. He then proceeded to step in it, step on me, and step on every inch of the library bathroom floor. My good intentions turned into a massive hose down of him, me and the library bathroom floor :) Poor guy probably felt terrible, but I never made him feel that way. I just had him help me in the clean up crew and kept congratulating him for going in the big boy potty! 


Now onto my green detox smoothie! I am creating a 5-day detox challenge for the holiday season. My intent is to get this ready the Monday after Thanksgiving with new recipes, but I may have to sub in some recipes that I already have ready if I am under a time crunch. 

With this being Day 1, I want to kick off the challenge with some information on why detoxification is beneficial to your body. Detoxification is the process of removing toxins and free radicals from your body to improve cognitive and physical functioning. 

  1. Cognitive – When toxins and free radicals accumulate in the body can this can negatively affect cognitive functioning. Before undergoing a detox, you may have trouble sleeping, chronic fatigue or trouble with your concentration. By removing toxins from the body, studies have found many of these issues gradually disappear.
  2. Physical – Toxins store up in major organs and your blood stream, detoxification helps organs, such as the liver and stomach begin to work more effectively. Detoxification helps clear your body of free radicals, making your body’s immune system stronger, reducing your risk of cancer and allowing your blood to circulate more effectively. 
Green Detox Smoothie
Write a review
Print
Ingredients
  1. 2 C Kale
  2. 2 C Spinach
  3. 2 Bananas, frozen
  4. 2 1/2 C Pineapple, frozen
  5. 1 Apple, core removed
  6. 1 Pear, core removed
  7. 1/2 tsp Cinnamon
  8. 1/8 tsp Ginger
  9. 4 Medjool Dates, pits removed (optional)
  10. 2 C Apple Juice
  11. 2 Lemons, juice
  12. 1 tbsp Honey or Maple Syrup (optional)
  13. 1-2 C Water
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.
  2. For low powered blenders, the kale and medjool dates may not be completely blended. Substitute 2 cups of spinach in place of the kale and another tablespoon of honey or maple syrup in place of the dates.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Pineapple Maca Smoothie

Let it snow! We are going to get dumped on today! We could get a foot of snow or more today. Doesn’t that make you want to move to Minnesota! This is actually abnormal as we haven’t had a storm of this magnitude this early in the year since 1991.

Winter Wonderland

I am just hoping we do not have a super hard winter because I am training for the Boston Marathon. I knew signing up for the race that I would have to train in sub-freezing (maybe even sub-zero) temps and run through buckets of snow, but I didn’t think this would happen until December or January. The snow gods have it out for me. Jerks!  

I know, I know…..it seems strange making a smoothie when snow is on the horizon, but I just love getting as many fruits and vegetables as I can into my morning routine. I used to be a gluten-free cereal or yogurt parfait breakfast girl. Every morning I would either grab a bowl and load it up with some dairy-free milk or have some Greek yogurt and granola. These breakfast choices always left me feeling a little sluggish and never sat well in my tummy! Knowing that I was having issues tolerating grains and dairy, I started a 21 cleanse in July where smoothies were the main staple.

While on the cleanse, I fell in love with having smoothies every morning for breakfast. Honestly, I thought I would get sick of them, but it hasn’t happened yet. Plus, the best part is I have noticed a tremendous difference in my energy and overall well-being.

All right, I was a naughty girl yesterday and flooded my system with at least two pieces of my gluten-free Lemon Cream Carrot Cake (not Paleo friendly, but 100 percent delicious) for my birthday. To get my system flushed out, I wanted to start my day out with some great nutrients. The smoothie I have for you this morning is full of greens and has the nutritional supplement of Maca powder. You are probably not familiar with it or have it readily available. Just skip it if you don’t have it, but you should know that Maca powder is a Peruvian nutritional supplement that is used to treat various conditions, ailments and diseases. Researchers have found Maca powder:

1) Boosts Energy – Maca powder has been found to enhance athletic performance. In a study published in the Journal of Ethnopharmacology, “eight healthy cyclists were timed while completing a 40-kilometer bike ride before and after 14 days of taking maca. The study found that maca supplementation significantly improved the athletes’ cycling time, pointing to maca’s energizing effects.”

2) Balances Hormones/Mental Health – A 2006 study published in the International Journal of Biomedical Science found yellow, red and black maca reduced depression in rats, while black maca improved learning and cognitive functioning. The scientists attributed these results to the balancing effect maca has on the production of stress-inducing hormones of cortisol and adrenaline in the body.

3) Lowers Blood Pressure – Maca is rich in potassium, which prevents high blood pressure. A 2010 study from Bioresource Technology found maca was associated with lower blood pressure because its phenolic compounds inhibited the enzyme relevant to hypertension during cultured experiments. 

If you are feeling experimental and what to reap the benefits, try adding some Maca powder to your smoothies! 

Pineapple Maca 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. 3 C Pineapple, frozen
  2. 2 Bananas
  3. 2 C Romaine Lettuce
  4. 2 C Kale
  5. 1 Avocado
  6. 2 Lemons, juice
  7. 2 1/2 C Orange Juice
  8. 2 C Water
  9. 2 tbsp Maca Powder
  10. 1 tbsp Agave Nectar or Honey
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

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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

‘Cheesy’ Garlic Kale Chips

If you have read my about me section, you know that I lived in Alaska for quite some time. While there, I meet some really great people in Juneau & Skagway. One of which is my good friend, Bex. Bex has the warmest personality and goes out of her way to make anyone and everyone comfortable. Seriously when she is in a room, she can make even the grumpiest person smile! Oh, have I mentioned that I just love her! Anyway, she likes making whole foods for her adorable kiddos and asked me to post a kale chip recipe.

After months of testing & failing on a whole host of different kale chip recipes in the oven, I started researching how to make them using a dehydrator. I found cooking the chips in the oven resulted in either a soggy or burnt mess. Probably user error, but I just didn’t like the results. Finally, I came across a non-dairy cheese kale chip recipe on the website, Our Little Green Dot.

Trying to stay as close to the Autoimmune Diet Protocol as possible, I needed to adapt the recipe to omit the nightshades (red pepper and cayenne pepper). I replaced these ingredients with butternut squash and horseradish root for a little heat that was lost from the omission of the cayenne pepper. I left in the cashews because these can be reintroduced in week three of the AIP protocol. If you are sensitive to cashews and can tolerate seeds, I recommend using pine nuts, sunflower seeds or hemp seeds in place of the cashews. If you are curious about whether or not nutritional yeast is okay on the autoimmune and paleo diets, refer to this post from Sarah Ballantyne of the Paleo Mom. According to Sarah’s well-researched blog, nutritional yeast is a Saccharomyces cerevisiae yeast that is grown on molasses, killed with heat and dried. Because it is not an active yeast it falls under the harmless category for most people. Here is a link to the brand I used in this recipe: Bragg Nutritional Yeast

After 12 hours of cooking time, I was finally able to eat these babies this morning. I am so inpatient it was very tough not to sample them every hour. They are extremely delicious and taste exactly like my favorite kale chips by Alive & Radiant, called ‘Quite Cheesy’ Kale Chips. Seriously, if you don’t have time to make my kale chips at least give this brand a try!

Hope you like these Bex and thanks for the inspiration from Our Little Green Dot.

'Cheesy' Garlic Kale Chips
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
12 hr
Total Time
12 hr 5 min
Prep Time
5 min
Cook Time
12 hr
Total Time
12 hr 5 min
Ingredients
  1. 8 C Kale or 2 Large Bunches
  2. 1/2 C Nutritional Yeast
  3. 1 tbsp Horseradish Root, finely chopped
  4. 4 tbsp Olive Oil
  5. 1/2 C Water
  6. 1 1/2 C Butternut Squash Puree
  7. 1 tsp Onion Powder
  8. 2 1/2 tsp Salt
  9. 2 C Cashews, raw
  10. 1 Lemon, juice
  11. 1 tbsp Garlic, finely chopped
Instructions
  1. Tear off the kale leaves from the tough inner stems. The kale will shrink in the dehydrator to about half of its original size, so keep the leaves between 1 1/2 to 2 inches wide. Place the the leaves in a large bowl.
  2. For the non-dairy cheese sauce, add the remaining ingredients to a high-powered blender. Puree ingredients together until the sauce resembles a nacho cheese sauce.
  3. Pour the cheese sauce over the kale and mix together until it covers the leaves evenly.
  4. Add the kale in a single layer onto the dehydrator trays. Dehydrate the kale at 130 degrees for 10-12 hours.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Bacon Avocado Salad

After having a brussel sprout and kale chopped salad in New York, I have been craving this combination a lot! The version I had in NYC had purple potatoes, peas, sunflower seeds, brie cheese, kale, brussel sprouts and arugula. It was incredible, but I pushed aside the purple potatoes and brie cheese because I didn’t like them in the salad.

In a quest to make my own allergy-friendly version, I took out any of the ingredients that were not autoimmune friendly (e.g. peas & sunflower seeds). To add in some flavor, I added bacon, shrimp and chopped avocado. 

The outcome was this delicious chop salad with a creamy lemon avocado dressing. On the autoimmune protocol, it is not recommended to use mustard or mustard seed because these are potential gut irritants. In order to garnish the spicy distinct flavor of mustard, I tossed in some mustard greens (they are AIP friendly and for a complete list I highly recommend the book “The Paleo Approach“). I loved this creamy dressing and thought it was the perfect complement to my salad!  

Bacon Avocado Salad
Serves 2
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
Bacon Avocado Salad
  1. 1/2 lb Nitrate-Free Bacon, chopped
  2. 2 C Brussel Sprouts, shredded
  3. 2 C Shrimp, tails removed
  4. 2 C Kale, chopped & tough stems removed
  5. 1 Avocado, chopped
  6. 1 tbsp Garlic, chopped
  7. 1/2 tsp Onion Powder
  8. Salt
  9. Pepper
Creamy Lemon Avocado Dressing
  1. 2 Avocados
  2. 1/4 C Olive Oil
  3. 1/4 C Apple Cider Vinegar
  4. 2 tbsp Maple Syrup
  5. 2 Limes, juice
  6. 1 C Mustard Greens
  7. 1/4 C Water (optional for thinner dressing)
  8. 1/4 tsp Salt
  9. Pinch of pepper
Directions
Bacon Avocado Salad
  1. Saute bacon, brussel sprouts and garlic over medium high heat until brussel sprouts are tender and bacon is fully cooked.
  2. Add in shrimp, onion powder and salt and pepper to taste. Cook until shrimp with bacon & brussel sprouts until they are done (they are fully cooked when the tails curl up into a circle).
  3. Set aside and allow ingredients to cool to room temperature. Will take between 10-15 minutes.
Creamy Lemon Avocado Dressing
  1. Add dressing ingredients (minus the water) into a high-speed blender and combine until creamy.
  2. Use additional water if you want a runnier consistency.
  3. Put chopped kale in the bottom of large salad bowl, top with the bacon mixture, chopped avocado and creamy lemon avocado dressing.
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

Pomegranate Citrus Salad

Rise and shine! Seriously is my coffee done brewing yet? I can’t wait for it to get in my belly! Okay, coffee is being consumed and I am now a HAPPY CAMPER! All right, on to some business . . . 

I saw a picture for a pomegranate orange salad on Pinterest and thought, “OMG, I need to make something similar for my blog.” So, without even looking at the ingredients of the other salad I came up with this rendition. The whole time I was assembling this salad I kept thinking, “Wow, this looks wicked pretty, almost too pretty to eat.” It took all my effort when taking pictures to not eat the entire thing. I must admit I did end up gobbling up the entire thing for lunch. 

Speaking of gooble, gooble, this would totally be the perfect side dish for a Thanksgiving day meal because it has all of the fall colors! Plus, it would look so pretty sitting next to an oven roasted turkey. 

Pomegranate Citrus Salad
Serves 2
This is a wonderful fall time salad with a sunny citrus dressing and lots of crunch from the kale, pomegranate seeds and sunflower seeds. Enjoy this tasty salad for lunch or use it as a complementary dish to my cranberry pork roast.
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Pomegranate Citrus Salad
  1. 4 C Kale, chopped
  2. 2 Tangerines, thinly sliced
  3. 2 tbsp Sunflower Seeds
  4. 2 tbsp Pomegranate Seeds
Sunny Citrus Dressing
  1. 1 Meyer Lemon, juice
  2. 3 Tangerines, juice
  3. 4 tbsp Olive Oil
  4. 3 tbsp Balsamic Vinegar
  5. 1/4 tsp Salt
  6. Pinch of Pepper
  7. 1 tbsp Maple Syrup
Directions
Pomegranate Citrus Salad
  1. Mix together salad ingredients into a bowl or shallow dish like shown in the picture.
Sunny Citrus Dressing
  1. Combine salad dressing ingredients and drizzle over the top of salad when ready to serve.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Kale Berry Mint Salad

After going on vacation I got off my salad for lunch wagon and boy have I been feeling pretty lethargic. Instead of salads I was eating grain based foods, such as gluten free grilled cheese, butternut squash risotto or a gluten free almond butter sandwich. All are healthy and totally yummy, but I just have so much more energy when I incorporate as many fruits and vegetables into my diet as humanly possible. So, in efforts to add salads back in I came up with this new salad. Now, don’t get me wrong I have standbys (one of my favorites being my Southwest Chicken Salad), but this salad is so deliciously different from anything I have ever tasted. The mint adds freshness and creates a burst of flavor that many salads are lacking. This salad is not autoimmune friendly, but could easily be nut free by omitting the cashews. I have them in there because I love having a little crunch in my salads. 

Kale Berry Mint Salad
Serves 2
Mint gives this salad a distinct, but delicious flavor. The crunch from the cashews and kale also add great balance to this salad. Give this a try for a light lunch or as a side dish for some grilled fish or chicken.
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Kale Berry Salad
  1. 3 C Purple Kale
  2. 1 C Chicken, cooked and cubed
  3. 1 C Strawberries, chopped
  4. 1 Cucumber, peeled and chopped
  5. 1/2 C Cashews, chopped
  6. 1/4 C Fresh Mint, finely chopped
  7. 1/2 C Unsweetened Coconut Flakes
Balsamic Citrus Dressing
  1. 3 tbsp Balsamic Vinegar
  2. 2 tbsp Apple Cider Vinegar
  3. 1/4 C Olive Oil
  4. 1/4 C Orange Juice
  5. 1 tbsp Honey
  6. 1/4 tsp Salt
Directions
Kale Berry Salad
  1. Chop all ingredients and add to a medium sized bowl.
Citrus Balsamic Dressing
  1. Add salad dressing ingredients to a quart sized mason jar. Cover with lid and shake until combined.
  2. Toss dressing and salad ingredients together. Serve immediately.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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

Kiwi Strawberry Smoothie

Woot, woot. I signed up for a chance to run in the 2015 Boston Marathon this morning. I will not get the final word until October, but I have a good shot considering registration they are now accepting the fastest runners below a previous marathon of 3 hours 40 minutes. My qualifying time was 3 hours and 23 minutes, so my time should be quicker than other applicants. However, there is always a BIG BUT to things as running in this race is also conditional on conception of baby #2. We have been trying, but have been unsuccessful thus far. I have had a history of infertility issues and coupling that with my husband being on steroids for his autoimmune conditions the odds are not in our favor. Knowing how much this race means to me my husband gave me the green light to apply knowing that: A) I might not get in to the race if applicants are faster than me and B) I might not race if pregnant (depends on how far along I would be and how the pregnancy was going). Risky yes, but worth it because running the Boston Marathon has been my dream for years. Anyway, wish me luck on all accounts! 

Now that I got this good news (or potentially bad news) off my chest, now I can share this delicious smoothie. For this yummy drink, I offset the tartness of the strawberries and kiwi with pineapple and bananas. I also added some Kale for additional health benefits. This is the perfect drink to start out your day. For me, it fueled me through my morning run this morning! Enjoy!

Kiwi Strawberry Smoothie
Serves 2
Sweet and tangy, oh my! This smoothie is a healthy and nutritious way to start your day or it also works great to power you up for running, walking or whatever exercise gets you moving.
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. 4 Kiwis
  2. 2 C Strawberries, frozen
  3. 1 1/2 C Pineapple, frozen
  4. 2 Bananas
  5. 1 C Acai Juice
  6. 1 C Pomegranate Juice
  7. 1 C Water
  8. 3 C Baby Kale
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

Berry Avocado Smoothie

It is day two of the Autoimmume Protocol (see my Autoimmune Research section for more details on foods to avoid/include list) and for day one I went through periods of feeling great to having a monster headache. Not sure if that is a withdrawal from gluten-free grains and/or nuts, but I thinking it is the grains.

For day two (today) I made this incredible smoothie. When I told my husband the smoothie had coconut milk, avocados, kale and strawberries he turned his nose up at the word coconut and it took him a good hour before he pulled the blender container out of the fridge. Then as he was walking out the door he took a big sip and said, “Wow, this is really good. I can’t taste the coconut at all.” So, there you have it, I have one voter who gives this smoothie two thumbs up!

So, you may be curious like I was about coconut. On the Autoimmune Protocol you are not allowed to have nuts or seeds of any variety for the first four weeks. Coconut is deceiving because it has nut in its name. However, according to the American College of Allergy, Asthma & Immunology (ACAAI) “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

Due to the limited impact coconut has on gut permeability, coconut is allowed on the Autoimmune Protocol diet. Plus, there are numerous sources documenting the gut healing properties of coconut. Based on research from www.thehealthyapple.com, the healthy saturated fats and acids in coconut oil have antimicrobial, anti-fungal and antiviral properties gently cleanse your Gastrointestinal (GI) system by inhibiting the growth of digestive viruses. At any rate, these health benefits are why it is good to sneak in some coconut milk into smoothies! If you are not a fan of the coconut flavor don’t fret because you can barely taste it in this smoothie! 

Berry Avocado Smoothie
Serves 2
This smoothie is a wonderful balance of tang from the lemon and sweetness from the coconut. Even my husband who is not a fan of coconut said this smoothie was 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. 2 Avocados
  2. 3 C Strawberries, frozen
  3. 1 C Mangoes, frozen
  4. 1 1/2 C Pomegranate Juice
  5. 1 C Apple Juice
  6. 1 Lemons, juice
  7. 1 C Coconut Milk
  8. 2 C Kale
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

Pear Strawberry Smoothie

We are starting a four-week Autoimmune Protocol diet today, which involves the elimination of the following foods from our diet (http://autoimmune-paleo.com/paleo-autoimmune-protocol-print-out-guides/).

I know what you are thinking, “Wow, what are you going to eat for the next four weeks?” So, we are pretty much already there considering I cook meals with very few grains. Instead of thinking about what we cannot eat, we are thinking about the health benefits of eating foods that are more easily digested by our bodies and are more autoimmune friendly (e.g. reduce inflammation/joint pain from arthritis). After four weeks, we can start re-introducing foods to determine what foods cause problems.

If you are curious how foods interplay with our digestive system and contribute to autoimmune conditions read my posts of “Nightshades & Autoimmunity” and “Leaky Gut Syndrome” or check out this site www.paleomom.com for a whole host of information.

To kick off our diet I made this smoothie for breakfast, which includes fresh pears, kale, strawberries and apple juice. This green smoothie is 100% delicious and includes a lot of nutrients from the kale. Kale is the perfect green to add to smoothies due to the following health benefits (http://www.shape.com/weight-loss/food-weight-loss/6-things-you-dont-know-about-kale): 

1. It has more vitamin C than an orange. One cup of chopped kale has 134 percent of your recommended daily intake of vitamin C, while a medium orange fruit has 113 percent of the daily C requirement. Gram for gram, kale has more than twice the vitamin C as an orange.

2. It’s…kind of fatty (in a good way!). We don’t typically think of our greens as sources of even healthful fats. But kale is actually a great source of alpha-linoleic acid (ALA), which is a type of omega-3 fatty acid that’s essential for brain health, reduces Type 2 diabetes risk, and boots heart health as well. 

3. It might be the queen of vitamin A. Kale has 133 percent of a person’s daily vitamin A requirement—more than any other leafy green.

4. Kale even beats milk in the calcium department. It’s worth noting that kale has 150mg of calcium per 100 grams, while milk has 125mg.

5. It’s better with a friend. Kale has plenty of phytonutrients, such as quercetin, which helps combat inflammation and prevent arterial plaque formation, and sulforaphane, a cancer-fighting compound.  And acid from lemon juice helps make kale’s iron more bioavailable as well.

Pear Strawberry Smoothie
Serves 2
Pear, strawberries and kale are a refreshing and delicious combination. Try this green smoothie for breakfast or for a nutritious snack!
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 Pears, core removed
  2. 3 C Strawberries, frozen
  3. 3 C Kale, stems removed
  4. 3 C Apple Juice
  5. 1 Lemon, juice
  6. 1 C Pineapple, frozen
  7. 1 Banana
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

Mango Ginger Smoothie

In continuing on with my goal of having a smoothie every day for breakfast, I am always thinking about different combinations. One ingredient that I have not touched yet is ginger. Why? Mostly because I am not a big fan of ginger, but I know lots of other people love ginger! 

The main reason I wanted to give a ginger a try in a smoothie is because of its digestive benefits. According to an excerpt on www.livestrong.com

Ginger contains two constituents – gingerol and shogaol – which are thought to help stimulate your body’s flow of digestive juices such as saliva, gastric secretions and bile, according to Memorial Sloan-Kettering Cancer Center online. Ginger has been shown in some cases to help improve appetite and reduce digestive problems such as colic, diarrhea, intestinal spasms, gas and indigestion. But one of ginger’s most well-researched benefits is its ability to reduce nausea and vomiting. Ginger may also help increase muscle tone around the intestines and aid the stomach in moving food down the digestive tract. Additionally, ginger may help reduce nausea by interfering with serotonin receptors, which are responsible for sending “vomit” signals to the brain.

So, keeping the health benefits in mind I created this smoothie. If you need a breakfast to calm down some tummy troubles, give this smoothie a try! Even though ginger is not my favorite, this drink was delicious! 

Mango Ginger Smoothie
Serves 1
Start your day out right with this delicious green smoothie. The combination of ginger, lemon, citrus and mango make it light and refreshing.
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 Mango, frozen
  2. 1 Banana, frozen
  3. 1 C Pineapple, frozen
  4. 2 Oranges, juice
  5. 1 Lemon, juice
  6. 1 tsp Crystallized Ginger
  7. 1 tsp Agave Nectar
  8. 1 C Kale
  9. 1 C Carrot Juice
  10. 1/2 C Greek Yogurt, plain (omit for Paleo diet)
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 1 - 32 ounce serving). 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

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).
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 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/

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

Pomegranate Tea Smoothie

My first attempt at this smoothie was an epic fail. I started making it at 4:30 AM. I heard Mason whimpering to get up, so I started up the blender and ran upstairs to get him. While pulling him out of the crib, I heard an enormous CRAAAASSSHHHH! Mason is in the repeat everything mommy and day says phase, so inside all I could hear was, “Oh shit!”

We went downstairs and found the dog licking up the smoothie. The crappy part was it was not just on the floor, but along with walls, our cabinets, the refrigerator, pantry door, etc. It was everywhere. Then later in the morning I tried to go for a bike ride and my back tire was completely flat (needs a new tube). At that point the tears starting rolling down my cheeks. Really the smoothie and tire is not a big deal. There are rags and bike shops for that sort of thing! What it really comes down to is I am crabby/shocked/sad/whatever other emotion I can muster up because yesterday my husband was diagnosed with Psoratic Arthritis at the age of 36. I just keep thinking okay this is not what I want my husband to have to manage for the rest of his life.

At the end of the day, he has a treatment protocol in place and we are just trying to prevent the arthritis from doing more damage than it already has. I know it is just an adjustment and things will get back to normal, but it is just the initial shock that is hard.

Anyway, to make light of this story, I held my chin high and made another smoothie. This is a green smoothie that is full of antioxidants from the blueberries and pomegranate juice and tastes delicious. Enjoy!

Pomegranate Tea Smoothie
Serves 2
This smoothie is one of my favorite breakfast treats! The green tea, pineapple, blueberry and pomegranate are a wonderful combination that you will absolutely love.
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 Baby Kale
  2. 3 C Pineapple, frozen
  3. 2 C Blueberries, frozen
  4. 2 C Pomegranate Juice
  5. 2 C Green Tea, unsweetened
  6. 2 C Greek Yogurt
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