Happy New Year! Now that the holidays are over, let's get our bodies back on track with a little help from the blender!
1.
This summer, the boys and I tried these great make-ahead smoothie packs from Cooking Light. "The Quencher" was our favorite - renamed below for its awesome tropical flavor!
Serves 1
INGREDIENTS
1 cup kale
1 cup fresh or frozen pineapple
1 banana
1 cup coconut water
DIRECTIONS
Seal all ingredients except coconut water in a sandwich bag and store in the freezer. Blend with coconut water when ready to drink.
2.
Before our last trip to see my parents in Omaha, my mother-in-law stocked us up with trail mix for the plane ride. When we returned home, we were left with a whole lot of almonds after everyone had eaten their favorite things out of the mix. So, I thought I'd try my hand at making almond butter and it turned out great! We love mixing it with a little honey and cinnamon and dipping apples into it. And I'm also thinking about trying the recipe with Emerald Cocoa Roast Almonds next time...
INGREDIENTS
almonds
DIRECTIONS
Toast in 250 degree oven for 10-15 minutes (longer if using raw almonds). In small batches, blend in a small food processor or blender until creamy (about 5 minutes). Transfer to a storage container and refrigerate.
3.
And while we're on the subject of fun things to do with leftover food... have you ever made radish butter? It's super easy, delicious, and sort of festive looking! My youngest son and I can't get enough of it!
INGREDIENTS
Radishes
1 T. softened butter per radish
Toasted bread and coarse salt for serving
DIRECTIONS
Finely chop radishes in food processor or blender. Pat dry on paper towel. Mix with butter. Spread on toasted bread and sprinkle with coarse salt.
4.
You know I love soup! And these next two have amazing flavor and color and are a great way to detox! You can use chicken broth instead of water for a flavor boost, but it honestly doesn't need it!
Serves 4
INGREDIENTS
3 medium beets, trimmed and cleaned
6 unpeeled garlic cloves
2 T. olive oil
l large leek, cleaned and thinly sliced
1/4 t. dried thyme leaves
1 bay leaf
3 cups water
Salt & pepper
Juice of 1/4 lemon
6 unpeeled garlic cloves
2 T. olive oil
l large leek, cleaned and thinly sliced
1/4 t. dried thyme leaves
1 bay leaf
3 cups water
Salt & pepper
Juice of 1/4 lemon
DIRECTIONS
1. Preheat oven to 400 degrees. Wrap beets in foil and roast in a baking dish about 1 hour or until tender. Wrap garlic cloves in a foil packet and place in baking dish with beets for the last 30 minutes of cooking time. Let cool. Peel and quarter beets and squeeze garlic from peels.
2. Heat 2 T. olive oil in a medium pot over medium heat. Add leek and cook, stirring, until tender, 6-8 minutes. Add beets, garlic, thyme, bay leaf, and water. Season with salt and pepper.
3. Bring to a boil, then reduce to a simmer for 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and season with salt and pepper.
1. Preheat oven to 400 degrees. Wrap beets in foil and roast in a baking dish about 1 hour or until tender. Wrap garlic cloves in a foil packet and place in baking dish with beets for the last 30 minutes of cooking time. Let cool. Peel and quarter beets and squeeze garlic from peels.
2. Heat 2 T. olive oil in a medium pot over medium heat. Add leek and cook, stirring, until tender, 6-8 minutes. Add beets, garlic, thyme, bay leaf, and water. Season with salt and pepper.
3. Bring to a boil, then reduce to a simmer for 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and season with salt and pepper.
5.
As with the beet soup above, you can use chicken broth instead of water for a flavor boost.
Serves 6
INGREDIENTS
2 T. olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 T. ground ginger
1/2 t. turmeric
1/8 t. cinnamon
1/8 t. cardamom
Dash of cloves
2 carrots, peeled and chopped
1 Granny Smith apple, peeled and chopped
4 cups butternut squash, peeled and chopped
Salt & pepper
1 onion, chopped
2 garlic cloves, minced
1/2 T. ground ginger
1/2 t. turmeric
1/8 t. cinnamon
1/8 t. cardamom
Dash of cloves
2 carrots, peeled and chopped
1 Granny Smith apple, peeled and chopped
4 cups butternut squash, peeled and chopped
Salt & pepper
DIRECTIONS
Heat oil in a medium pot over medium heat. Add onion and garlic and cook until tender, about 6-8 minutes. Add spices and cook until fragrant, about 1 minute. Add carrot, apple, squash and water and season with salt and pepper. Bring to a boil, then reduce to a simmer for about 20 minutes until veggies are tender. Puree in batches in a blender until smooth. Season with salt and pepper.
6.
My favorite "healthy" chocolate pudding recipe comes from Ellie Krieger and uses tofu as its base - which is something I don't usually keep around the house. I do usually have an avocado or two lying around though, and when they get extra soft and I don't have another plan for them, I make this! Super-soft avocados are key here- as are small portions since this pudding is very rich!
Serves 4
INGREDIENTS
3 super-soft avocados
6 T. cocoa powder
1/4 cup honey
1 t. vanilla
Sea salt or raspberries for serving
6 T. cocoa powder
1/4 cup honey
1 t. vanilla
Sea salt or raspberries for serving
DIRECTIONS
Puree avocados, cocoa powder, honey, and vanilla in a food processor or blender until smooth. Serve with sea salt or raspberries.
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