Berry Melon Smoothie

Well, I am officially 23 weeks along. Only 17 weeks plus or minus a few until we meet our new little dude. Both Luke and I were baffled last night by the size of newborn diapers as I was putting some into our changing. They are just so TINY and we don’t remember Mason being that small anymore. Yikes! I am sure it will be like riding a bike though. Once the little man is in our arms we will immediately know what to do.

We also starting prepping the nursery. For Mason, we painted his room a light blue. We decided to go with yellow this time around and the first paint looked like the sun and I mean a bright sun blew up on the walls. Seriously, you needed to wear sunglasses to even enter the room. Luke showed it to Mason and his response was, “Oh, it is beautiful daddy.” However, we just had to repaint with a more toned down shade of yellow!!

Aside from the prepping the nursery we are also in the process of building Mason (and baby #2) a sand box. We have been letting him play in our unplanted garden bed (aka… what I call the dirt box), but man does he get dirty. Grant it sand is not much cleaner, but at least you can brush it off easier than dirt.

We have also been planting our garden with cold weather crops, such as kale, spinach, peas, onions, green leaf lettuce, carrots, etc. They are coming up nicely and boy I cannot wait to eat them soon! With summer coming right around the corner, I really wanted to make a refreshing smoothie for breakfast. Hence the mix of melon and berries along with salad greens. YUM-O! Hope you enjoy!

Berry Melon Smoohtie
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 C Spinach
  2. 1 C Honeydew
  3. 1 C Watermelon
  4. 1 Banana
  5. 2 C Berries, Frozen
  6. 1 1/2 C Apple Juice
  7. 1 1/2 C Water
  8. 1 Lemon, juice
  9. 1 tbsp Honey or 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/
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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
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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/
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Turkey Artichoke Lasagna

I have been craving lasagna for a while! My husband cannot have nuts, seeds, cheese, grains or tomatoes right now with being on an autoimmune protocol diet, so this pretty much leaves a standard lasagna with ohhy, goohy cheese off of the table.

I had been thinking about how I could make a lasagna without tomatoes for months. Now, one would think, “Oh, just use pesto”. Well it is pretty hard to use pesto when you can’t use nuts or seeds! Getting my creative juices flowing I decided to use artichokes and coconut cream for the sauce and white sweet potatoes for the noodles. This dish turned out absolutely fantastic. So much so that we ate over 1/2 of the pan in one sitting! 

When buying coconut cream or coconut milk remember that not all of them are treated equal. Several use preservatives or thickeners (e.g. guar gum, carrageenan), so try to find a brand where the only ingredients are coconut and water. I have had the best luck finding a can in the Asian section of my local supermarket or on Amazon. Also, remember that even though it says it is Organic doesn’t mean it is the best choice. Many organic brands have guar gum. Trader Joe’s and Nature Value are good ones if you can’t find anything in the store. 

I should also mention that my husband’s integrative medicine specialist gave the okay to eat peppers during his elimination diet. Many AIP diet protocols eliminate them, but in his doctor’s experience he has not seen peppers leading to increased inflammation in arthritis patients. If you are sensitive to peppers, the recipe would taste just as great without them :) 

Turkey Artichoke Lasagna
Serves 4
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Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Ingredients
  1. 2 Large Sweet Potatoes, white flesh
  2. 3 cups Spinach
  3. 1 14 oz Can Coconut Cream
  4. 1 14 oz Can Artichoke Hearts, chopped
  5. 1 lb. Nitrate Free Bacon, cooked and chopped
  6. 1 C Turkey Breast, cooked and chopped
  7. 1 Red Pepper
  8. 1 Large Yellow Onion
  9. 1 tbsp Fresh Rosemary, finely chopped
  10. 1 tbsp Fresh Oregano, finely chopped
  11. 1 tsp Celery Salt
  12. 1 tsp Sea Salt
  13. 1/2 tsp Garlic Powder
  14. 1/2 tsp Black Pepper
  15. 5 tbsp Olive Oil
Instructions
  1. Preheat oven to 425 degrees.
  2. Add bacon 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 grease.
  3. For the turkey, I either pick up a rotisserie breast at the grocery store or use leftovers from Thanksgiving dinner.
  4. In a separate pan, add half a tablespoon of olive oil and cook peppers and onions until the onions are slightly translucent. This will take about 8-10 minutes.
  5. Combine the bacon, turkey, peppers, onion, coconut milk, herbs/spices, 2 1/2 tablespoons of olive oil and artichoke hearts in a medium sized bowl.
  6. Thinly slice the sweet potatoes with a mandolin or a food processor.
  7. Add 1/4 cup of the coconut milk, veggie and meat mixture to a 13 x 9 metal cake pan. Add a single layer of the sliced sweet potatoes. Top the sweet potato layer with half of the remaining coconut milk mixture and sprinkle with a layer of spinach. Repeat this process one more time and then top with a final layer of the sweet potatoes. Drizzle the remaining olive oil over the dish.
  8. Cover with aluminum foil and bake in the oven for 40-45 minutes or until the top layer of sweet potatoes are tender.
http://barerootkitchen.com/
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Blackberry Fig Salad

Today I start a 12 days of Christmas salad challenge with some friends where each day we substitute one meal with a salad. The main goal is to sustain our weight rather than pack on the pounds during the holidays like so many of us do! To kick of this fun-filled event, I made this blackberry and fig salad. Fig newtons are my favorite so my husband and I were joking that we should call this the “Fig Newton” salad or oh gee what did you have for lunch today, “Oh, I had a fig newton salad.” 

At any rate, this salad is delicious and a change of pace from many main stream salads (e.g. boring stuff like garden or Caesar salads). I only say boring because those salads would get old if I had to alternate them for 12 days! 

Blackberry Fig Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Blackberry Fig Salad
  1. 3 C Spinach
  2. 3 C Mixed Greens
  3. 1/4 C Fennel Bulb, chopped
  4. 1 C Blackberries
  5. 1/4 C Pomegranate Seeds
  6. 1/4 C Dried Figs, chopped
Orange Balsamic Vinaigrette
  1. 5 tbsp Olive Oil
  2. 2 tbsp Balsamic Vinegar
  3. 2 Oranges, juice
  4. 1 tbsp Agave Nectar
  5. 1/4 tsp Sea Salt
  6. Pinch of Black Pepper
Directions
Blackberry Fig Salad
  1. Chop figs and fennel. Toss the greens, vegetables and fruit together in a large bowl.
Orange Balsamic Vinaigrette
  1. Combine salad dressing ingredients in a pint sized mason jar. Shake until combine and toss with salad greens when ready to serve.
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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Cherry Coconut Smoothie

Don’t be fooled by the name, this is still a GREEN smoothie! Actually, almost all of the smoothies on my blog are ‘green’. This one is a good starter green smoothie because it uses spinach instead of kale. Some people find kale woody and detect it right away in a smoothie. Spinach just blends right in, so you would never know it is there!

Now, me on the other hand am a kale junkie! Serious, I love it because it stays crunchy in salads and even after you let it sit for hours (having a toddler makes the consumption of fresh meals impossible at times)!

All right, so this bottom line is this smoothie rocks! I sucked down it in 2.2 seconds, well probably closer to two minutes, but who is counting. ENJOY! 

Cherry Coconut 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 C Coconut Water
  2. 2 Bananas, peeled
  3. 3 Tangerines, peeled
  4. 1 Apple, cores removed
  5. 2 C Apple Juice
  6. 1 C Water
  7. 2 C Berries, frozen
  8. 3 C Cherries, frozen
  9. 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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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
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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/
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Spinach Pear Smoothie

One of my favorite fruits to add to smoothies is pears! All I do is remove the core (leave the skin on), cut them into quarters and add them into my blender. The reason why I leave the skins on is because according to www.whfoods.com, “recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear’s total dietary fiber”.

Since I leave the skins on, I like to buy organic pears and prefer red, but for this recipe I used the bartlett variety. However, pears are not on the dirty dozen list of fruits and vegetables containing the highest amount of pesticides, so in a pinch you can buy the cheaper non-organic variety. 

Spinach Pear 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 Pears, core removed and cut in spears
  2. 2 Lemons, juice
  3. 1 1/2 C Orange Juice
  4. 2 C Water
  5. 3 C Spinach
  6. 2 C Tropical Fruit (pineapple, mango, papaya), frozen
  7. 2 tsp Lucuma Powder or 1 tbsp 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 about 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Tropical Cleanse Smoothie

Another catch up smoothie recipe and this is one I made weeks ago! Going on vacation and getting caught up with work priorities has left me quite behind in the blogging world. However, despite this fact I was able to visit one of my favorite couples in New Hampshire during my vacation.

If you have read my “About Me” section I talk about Josh (Pat and Doug are his parents). It has been 10+ years since I last visited Weare, NH to see Josh’s parents and his brother, Jon. In my opinion that is way, way too long! I drove from NYC to Weare, NH and it was a beautiful drive with rolling hills and the foliage just turning red, orange and yellow. The weather was absolutely gorgeous for late September (80s and sunny) with no wind. We sat out on the Hall’s screen porch that overlooks their backyard. Josh made his presence by leaving a feather in the door of the screen porch. Doug made some great seared ahi tuna and steak for dinner. After dinner, Doug and I drove to see Josh’s dedication bench from the Audubon Society. The bench is granite and has an inscription of what Josh wrote for his entrance exam into New England College. I don’t remember the exact words (Doug and Pat do), but I will try to get close with this: “I hope to return to the spot where 1,000 song birds flew overhead.” Jon picked out the perfect spot for his bench as it on the edge of a beautiful, wooded pond. I am sure Josh is proud of the choice considering he was an avid outdoors man and bird lover! In all, being a mom and knowing how wonderful of a person Josh was I can only imagine how much Pat and Doug miss their son. Despite this loss, they are still one of the most warm and caring families I have ever met! It was really sad to say goodbye, but the good news is I will get to see them again in April when I travel to run in the Boston Marathon.

Now I need to try getting my head back into the game and actually write out the recipe to this smoothie. This smoothie’s name has “cleanse” in the title because of the addition of turmeric. Turmeric’s antispasmodic properties help smooth muscles, reduce digestive distress and decrease menstrual cramping. For women who experience monthly menstrual cramps, consuming turmeric extract or bitters twice daily for two weeks prior to expected menstruation has been found to reduce the severity of cramps. So, I guess you could also call this the PMS smoothie :) Ginger is also in this smoothie, which helps to reduce symptoms associated with motion sickness, dizziness, nausea, vomiting, and cold sweats. Maybe that is why they have a case of ginger ale on airplanes? It all makes sense now! 

Tropical Cleanse Smoothie
Serves 2
This smoothie is loaded with digestive benefits. So, give this smoothie a try if you are experiencing indigestion, bloating, cramps or nausea.
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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 1/2 C Mango
  2. 1 1/2 C Papaya
  3. 1 1/2 C Pineaple
  4. 2 Bananas
  5. 3 C Spinach
  6. 2 C Orange Juice
  7. 1 C Carrot Juice
  8. 1 C Water
  9. 1/2 tsp Turmeric
  10. 1 tsp Ginger, crushed
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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Celery Raspberry Smoothie

This weeks marks the end of nursing my little guy! My goal was to make it two years and I made it two years and two weeks. In the beginning I didn’t think I was going to make it 3 weeks, but I persevered and eventually it became a very special bonding time for me and Mason. However, as many nursing mothers know ending this bond is hard. My little guy used to ask for mommy milk every night before bed and then when I got back from vacation on Monday he asked for a sippy cup of milk. Sniff, sniff, waaaaaaaaa (yep that was my reaction). Two days have passed since he asked for the sippy instead of mommy milk and I am still sobbing hot mess at bed time and still hoping he asks for mommy milk one more time because I wasn’t ready. Last night I even tried to sing Twinkle, Twinkle Little Star as the tears just streamed down my face. The best way I can describe it is an empty feeling, longing for something that you will never experience again unless you are able to conceive a second child. Because of fertility issues there is no guarantee for me, so I think it makes the sadness worse. Anyway, the feeling is like losing someone you loved (it is that sort of empty). Yes, I know I didn’t really lose my son, but I am losing my very special time with him and it is making me cry even as I am writing out this message. I am sure it will get better over time, but it hurts like heck right now. 

On a positive note, life goes on and I will always look fondly on my decision to nurse Mason and nurse him successfully for two years. And with life continuing, I decided I should start putting in some smoothie recipes that I have created over the last couple of weeks. So, the one I have for you today is a celery and raspberry smoothie. I know you are thinking, celery….gross. If you haven’t tried celery in a smoothie, do it! This smoothie actually reminds me of a strawberry rhubarb pie with the tartness from the celery being offset by the sweetness of the raspberries. It was a home run for my taste buds that is for sure! 

Celery Raspberry Smoothie
Serves 2
This tart and tangy smoothie is loaded with flavor from the celery and raspberries. It is delicious for a snack or even for a morning pick me up!
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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 Raspberries, frozen
  2. 2 C Pineapple, frozen
  3. 3 Stalks Celery, rough chopped
  4. 2 C Pomegranate Juice
  5. 2 C Water
  6. 3 C Spinach
  7. 2 Bananas
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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Cucumber Lime Smoothie

So, as I was making this smoothie I realized that the ingredients are probably a show-stopper or outside of some people’s element. I kind of thought the same thing as I was tearing off leaves of cilantro and squeezing in fresh lime juice. It almost felt like I should grab a bag of tortilla chips for my guacamole smoothie :) However, I have to say this smoothie is fresh and delicious. It has hints of cilantro and lime, but it takes on more of a sweet flavor from the frozen tropical fruit. One of my favorites for sure!

Why cilantro? This herb has a higher concentration of antioxidants than common fruits and veggies, making it more effective at removing free radical that are running through your body. Cilantro cleanses and removes heavy metals like mercury from the body due to its ability to bind to heavy metals, loosen them from your tissues, and extract them out of your body through a process called as chelation. Aside from these key facts, cilantro also:

  • Is a good source of the minerals potassium, calcium, manganese, iron, and magnesium
  • Contains healthy bone supporting vitamin K
  • Yields anti-inflammatory properties
  • Helps reduce bad cholesterol and increase good cholesterol
  • Helps improve sleep quality
  • Relieves anti-anxiety effects
  • Has antibacterial and anti-fungal actions

Source: http://www.healthysmoothiehq.com/cilantro-smoothie (I did not develop this smoothie recipe from here, just used the nutritional facts)

Oh and I have to admit I never liked cilantro for years. I could immediately taste in salsa, Mexican food and other dishes. As soon as I saw this little green nemesis it was game over for eating the food. However, after years of forcing myself to just eat it, I have grown to love this herb. Now, I am happy I stuck with it because the health benefits are great and it also tastes fantastic in smoothies!

Cucumber Lime Smoothie
Serves 2
Cilantro, lime, avocado, cucumbers ... are we making guacamole? No, but I had this exact same thought when I was tossing these ingredients into the blender. This smoothie is actually sweet and tastes fantastic with the fresh herbs and lime juice. Plus it has a powerful lineup of nutritional benefits from the cilantro.
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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 Avocado
  2. 2 C Spinach
  3. 1 Cucumber, peeled and seed removed
  4. 3 Limes, juice
  5. 1 1/2 C Apple Juice
  6. 1 1/2 C Carrot Juice
  7. 4 C Pineapple, Mango, Peach Blend, frozen
  8. 1 C Cilantro Leaves
  9. 2 Bananas
  10. 2 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/

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Cucumber Mint Smoothie

It is operation use up two dozen cucumbers week. Since my husband is out of town and is my garbage disposal, this has been a rather daunting task. First it was salad, then pickles, then give some to my neighbor/mom and this morning it led me to this smoothie. Inspiration for this smoothie came from getting a bunch of mint in our CSA share this week. At first I was thinking of making a chocolate mint smoothie, but since it is summer and I like green smoothies better I went with with a “mojito” remake. As I was drinking this bomb-tastic (e.g. delicious) smoothie all I could think about was, “Boy, this would be good as a summer cocktail”! 

Cucumber Mint Smoothie
Serves 2
This smoothie reminds of summer and a mojito because of the fresh cucumber and mint. The drink is delicious as is, but would also work well as a cocktail by adding your favorite mixer.
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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 Cucumber, peeled
  2. 1 C Fresh Mint Leaves
  3. 2 C Spinach
  4. 3 C Pineapple, frozen
  5. 1 Banana, frozen
  6. 1 1/2 C Pomegranate Juice
  7. 1 1/2 C Water
  8. 1 tbsp Agave Nectar or Honey
Instructions
  1. Cut the cucumber in half and scoop out the seeds.
  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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Spinach Pesto Lasagna

This is a Paleo & vegetarian remake of my Bacon Artichoke Pesto Lasagna.

I had my sister-in-law & mother-in-law in town for the weekend. My sister-in-law prefers to eat vegetarian, so I decided to give this recipe a whirl. They both loved it! I prefer the bacon in it better, but bacon seems to make everything taste amazing!

Spinach Pesto Lasagna
Serves 6
A light & refreshing lasagna that is loaded with pesto, spinach and zucchini.
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Prep Time
2 hr 30 min
Cook Time
40 min
Total Time
3 hr 1 min
Prep Time
2 hr 30 min
Cook Time
40 min
Total Time
3 hr 1 min
Ingredients
Cilantro Basil Pesto
  1. 1/2 C Pine Nuts
  2. 1 Lemon, juice
  3. 5 tbsp Olive Oil
  4. 5 tbsp Chicken Stock
  5. 1 tbsp Garlic, crushed
  6. 1/2 C Fresh Cilantro
  7. 1/2 C Fresh Basil
  8. 1/2 C Fresh Parsley, Italian Flat Leaf
  9. 1 jar Marinated Artichoke Hearts
  10. 1/8 tsp Salt
  11. 1/8 tsp Pepper
Lasagna
  1. 5-6 Zucchini, sliced thinly with mandolin or food processor
  2. 3 C Spinach, torn into bite sized pieces
  3. 1 Red Pepper, chopped
  4. 1 Red Onion, chopped
  5. 1 tsp Garlic, crushed
  6. Salt, to taste
  7. Pepper, to taste
  8. 1 Pkg. Shredded Mozzarella Cheese (raw cheese or omit for strict Paleo)
Directions
Cilantro Basil Pesto
  1. Add ingredients to a food processor and mix until creamy. If pesto is too thick add another tbsp of chicken stock until it reaches the desired consistency. If it is too runny, add in some more pine nuts and it will thicken up some.
Lasagna
  1. Lightly sprinkle zucchini (noodles) with salt and place over a baking rack with a cookie sheet underneath.
  2. Let zucchini sit for 2-3 hours until most of the liquid drains out. The salt will help this process. Also press down with a cheese cloth to remove as much liquid before assembling the lasagna.
  3. After zucchini has been sitting for a couple of hours, preheat oven to 350 degrees.
  4. Saute onion, red pepper and garlic over medium heat until onions are slightly translucent. Season with salt and pepper to taste.
  5. Stir cooked veggies & spinach into pesto sauce.
  6. In an 8x8 pan, layer zucchini on bottom of pan & top the zucchini layer with pesto. Repeat 2 times.
  7. Add cheese to top layer.
  8. Top with foil and bake for 25 minutes. Remove foil and place under broiler for 4-5 minutes until cheese becomes golden brown. Watch carefully though because cheese can burn quickly.
Notes
  1. I used pine nuts because I prefer the flavor to other tree nuts, but I have also seen a lot of recipes use walnuts. Pine nuts are really a seed, but to make it "nut" free you could also try hemp seeds. They would render a similar flavor to the pine nuts. In fact, I may give that a try next time & let you know how it shakes out :)
Adapted from PaleOMG
Adapted from PaleOMG
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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Avocado Kale Smoothie

My mission for the summer is to eat as many fruits and vegetables as humanly possible. In fact, I was joking with my husband that when I go to the bathroom the theme song from Ghostbusters is going to come on because I just pooped out Slimer! “I ain’t afraid of no Ghost!” TMI, yes probably, but trying to spice up blogs posts a little :) Plus, I don’t have a problem talking about bowel movements. Just ask my husband!

Okay, enough information about my private life. This smoothie not only tastes delicious but is loaded with leafy greens (kale and spinach). Kale can be a little bitter, so when using it in smoothies you can cut out some of this flavor by adding sweeter fruits such as bananas, pineapple or peaches.

Substitute Greek Yogurt for additional non-dairy milk for strict Paleo diet.

Avocado Kale Smoothie
Serves 2
Smoothie loaded with leafy greens, avocado and fruit. Nutritious way to start your day!
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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 Avocado
  2. 1 Banana
  3. 1 C Greek Yogurt, plain
  4. 2 C Mixed Fruit (I used strawberries, pineapple and mango)
  5. 2 tbsp Agave Nectar
  6. 2 C Spinach
  7. 1 C Kale
  8. 1 C Carrot Juice
  9. 1/2 C Almond Milk
Instructions
  1. Add kale, spinach, milk and carrot juice to blender. Mix until it resembles a smooth juice. This may take a minute or two depending on your blender.
  2. Add in remaining ingredients and blend until smooth.
http://barerootkitchen.com/

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Vegetable Chop Salad

For whatever reason I have been craving hard core vegetables lately! This is an oddity because normally I want every baked good under the sun. So, I experimented with my frequent salad creations & went with a grapefruit vinagrette. I am hit or miss with grapefruits most days, but they are super healthy for & the dressing turned out totally awesome! One of these days I also need to share my homemade sesame ginger dressing because it is the BOMB!

Vegetable Chopped Salad
Serves 2
Chopped salad that is loaded with veggies, eggs & sunflower seeds and topped with a grapefruit vinaigrette.
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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
Chopped Salad
  1. 1/4 C Broccoli Spears, rough chop
  2. 1/4 Cucumber, peeled & chopped
  3. 1/4 C Cherry Tomatoes, cut in half
  4. 1/4 Bell Peppers, (I used red, yellow and orange)
  5. 6-8 Baby Carrots, sliced
  6. 2 Hard Boiled Eggs (Free Range), chopped
  7. 1/4 C Sugar Snap Peas, cut in half
  8. 2 C Spinach,
  9. 1 tbsp Sunflower Seeds
Grapefruit Vinaigrette
  1. 1/2 Grapefruit
  2. 1 tbsp Dijon Mustard
  3. 1/8 C Olive Oil
  4. 1/2 tsp Salt
  5. 1/8 tsp Pepper
  6. 1 tbsp Honey
  7. 1 tsp Hemp Seeds
  8. 1/4 tsp Celery Seeds
Directions
Salad
  1. Cut up veggies and eggs. Add all salad ingredients to a medium sized bowl.
Vinaigrette
  1. Squeeze grapefruit juice into bowl (make sure to take out the seeds).
  2. Mix remaining ingredients together until everything is combined.
  3. Toss with salad ingredients.
http://barerootkitchen.com/

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Spinach Buckwheat Cakes

I admit the title of this recipe sounds a bit scary if you have kids (or even adults) who dislike vegetables. Spinach has no flavor and takes on whatever spices you put along side it, so why not add some extra iron and Vitiman C to breakfast!

One of these days I am going to write up information about selecting a non-dairy milk. For now, when choosing a non-dairy milk stay away from soy (91% is genetically-modified & has been linked to brain damage/breast cancer, impaired infertility & infant abnormalities — read “The Truth About Soy Foods: Can Soy Damage Your Health”) and any milks containing Carrageenan. Carrageenan is linked to cancer and can cause digestive issues. Pretty much the entire industry adds Carrageenan as a stabilizer, but I have found Pacific Hemp milk and Silk Almond milk do not have it. Honestly, if you have time try to make your own milk to avoid all of the additives in non-dairy milk.

Also, mothers who are not breastfeeding try to steer clear of soy formulas because estrogen in soy can harm your baby’s sexual development & reproductive health.

Spinach Buckwheat Cakes
Serves 25
Green pancakes made with buckwheat & spinach. Healthy way to start out your day!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 C Spinach
  2. 1 C Hemp Milk (other non-dairy milk)
  3. 2 Eggs, beaten lightly
  4. 2 tsp Vanilla
  5. 1 tbsp Coconut Oil, melted
  6. 1 tbsp Flax Meal
  7. 2/3 C Brown Rice Flour, extra-fine grain
  8. 2/3 C Buckwheat Flour
  9. 2/3 C Millet Flour
  10. Salt, pinch
  11. 1 tsp Cinnamon
  12. 2 tbsp Maple Syrup
Instructions
  1. Place 2 cups spinach and milk into blender. Blend until creamy.
  2. Pour into bowl & add remaining ingredients.
  3. If the mixture gets too thick add a tablespoon of milk. For thicker pancakes add an additional teaspoon of brown rice flour.
  4. Add ladle of batter to pan. Cook on each side until golden brown.
  5. Top with maple syrup, homemade almond butter and sliced bananas.
http://barerootkitchen.com/

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