Beaming Rockstar Smoothie Copycat (Your new favorite smoothie)

Ingredients

  • 1/2 cup Almond milk
  • Coconut water (at the end if needed for thinning)
  • 1/2 frozen banana or (1/4 Avocado to make low-glycemic)
  • 1 date or (1 teaspoon Yacon syrup to make low glycemic) (optional)
  • 2 tablespoons Vanilla Beaming *Protein Powder (see note for sub)
  • 2 cups spinach
  • 1 teaspoon coconut butter (optional)
  • 5 cubes of Ice
  • Add: Fit Matrix, E3live & Blue Majik (I skip this)

My additions – sometimes I throw in a spoonful of cacao nibs or 2 tablespoons of granola

*A comparable protein powder substitute that is much more affordable. I use 1 scoop of the unflavored whey plus 1/2 scoop of the Vanilla Veggie Protein (see image).

Directions

Add all the ingredients to a high speed or regular blender. If adding cacao nibs, blend a bit first and add at the end to maintain crunch.

My sub for Beaming Protein Powders. Veggie one found at Sprouts. Unflavored on Amazon.

Beet & Carrot Salad with Black Rice & Kale

This salad is inspired by Mendocino Farms’ the Healthiest Side Dish in the World.

Ingredients

  • 2 cups shredded raw beets (about 3 small beets)
  • 2 cups shredded carrots (about 3)
  • 2 cups shredded kale (about 3 stems)
  • 1/3 cup golden raisins
  • 1/3 cup sliced roasted almonds
  • 1/4 cup black rice (this measurement is for uncooked) – add as much black rice as you’d like – the more the heartier.
  • a few tablespoons chopped, fresh mint
Dressing
  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Dash of red pepper flakes or Espelette
  • 1 teaspoon freshly grated ginger

Directions

  1. Boil the black rice in about 2 cups of water until tender, approximately 20 minutes (or follow package instructions). Drain.
  2. Shred the beets and carrot (I use the shredder attachment on my food processor).
  3. Remove the stems from then kale and shred or chop finely.
  4. Place all ingredients in a bowl and toss with about half of the dressing. Taste and add more dressing as needed.

Swiss Bircher Muesli (Overnight Oats)

My new favorite breakfast! Delicious, Bircher Muesli is a Swiss recipe that precedes overnight oats. It’s basically the same thing, but almost always includes yogurt and grated apples. Traditionally, the oats are soaked overnight in apple juice, but I prefer to soak them in milk, along with all the other ingredients.

Inspired by Pret a Manger

Makes 4 servings

Ingredients

  • 1 cup rolled oats
  • 1 cup almond milk
  • 1/2 cup plain yogurt or greek yogurt
  • 1/4 cup apple juice
  • 1 apple, coarsely grated
  • 1/4 cup golden raisins
  • 1 teaspoon vanilla extract
  • Pinch of cinnamon
  • 2 tablespoons chia seeds (optional)
  • Pumpkin seeds and pomegranate seeds for topping
  • Drizzle with honey (optional)

Directions

  1. Mix all the ingredients (except toppings) in a jar or bowl.
  2. Top with pumpkin and pomegranate seeds.
  3. Allow to soak overnight or at least 3 hours.

Egyptian Barley Salad

Original recipe by Americas Test Kitchen

When I made this I found it needed additional dressing than the recipe called for.

Ingredients

  • 1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
  • 1/2 teaspoon kosher salt, more to taste
  • 3 tablespoons extra-virgin olive oil, plus extra for serving
  • 2 tablespoons pomegranate molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ⅓ cup golden raisins
  • ½ cup coarsely chopped cilantro
  • ¼ cup shelled pistachios, toasted and chopped coarse
  • 3 ounces feta cheese, cut into ½-inch cubes (¾ cup)
  • 6 scallions, green parts only, sliced thin
  • ½ cup pomegranate seeds
  • Freshly cracked pepper, to taste

Directions

1. Cook barley according to package instructions, as brands may differ; or try ATK’s instructions: Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

Nutrition Facts: 280 calories, 10g fat, 2.5g saturated fat, 10mg cholesterol, 41g carbohydrates, 7g protein, 7g fiber, 320mg sodium


Horseradish Coleslaw

Light, crisp, tangy horseradish coleslaw. My mom had a salad like this while visiting Prague recently and it’s become a new family favorite.

Ingredients

  • 1 bag of Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots
  • 1/2 apple, chopped
  • 1 tablespoon prepared horseradish
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Freshly grated black pepper, to taste

Directions

Add all the ingredients for the dressing into a jar and shake well; taste. If it’s too tart, add a teaspoon of mayonnaise, or a little more olive oil.

Pour the dressing over the slaw and toss.


Turkey & Black Bean Chili

Adapted from a food network recipe by Matt Martinez.

One of my favorite one-pot meals. This is a quick and incredibly flavorful turkey chili with vegetables.

Ingredients

  • 1 pound ground turkey
  • 1 1/2 tablespoons cooking oil
  • 1 tablespoon paprika
  • 3/4 tablespoon cumin
  • 2 large cloves garlic, sliced
  • 3/4 tablespoon salt (I use 1/2 tablespoon)
  • 3/4 tablespoon black pepper (I use 1/2 a tablespoon)
  • 1 1/2 tablespoons cornstarch (optional)
  • 3/4 tablespoon dried leaf oregano
  • 1/4 cup coarsely chopped sweet white onions (I use 1/2 cup)
  • 4 tablespoons coarsely chopped green chilies
  • 1 (14 ounce) can whole stewed tomatoes (I drain the tomato juice into the pot and then chop up the tomatoes into smaller pieces before adding them to the pot).
  • 2 whole chipotle pepper in adobo sauce (I use one pepper and remove the seeds, otherwise it’s too spicy for us)
  • 1 cup fresh corn (I use frozen)
  • 1 cup finely chopped zucchini
  • 1 cup chicken stock (I add 2 cups)
  • I like to add 1 can black beans, drained and barely rinsed

Directions

  1. Preferably using a cast-iron skillet, brown the turkey in the oil.
  2. Add all the ingredients except zucchini and chicken stock, and saute for 2 to 3 minutes.
  3. Add the vegetables and stock, and cook for approximately 5 to 10 minutes.
  4. Adjust seasoning to taste, and serve immediately.
  5. I like to serve this with fresh baked corn bread crumbled on top.
  6. *tip – Since you only need one chipotle pepper, separate the peppers in a ziplock bag and freeze for next time.

Dr. Weil’s Tuscan Kale Salad

Recipe from Dr. Weil

Ingredients

  • 1 large bunch Lacinato or dinosaur kale (the flat leaves), chopped into small pieces
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 clove garlic, mashed (I use half of a clove)
  • Salt & pepper, to taste
  • Red pepper flakes, to taste
  • 2/3 cup grated Pecorino or Parmesan cheese (I use 1/4 cup)
  • 1/2 cup freshly made bread crumbs from lightly toasted bread (I use Panko)
  • I like to add currants or cranberries

Directions

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well, using your hands, gently massage the dressing into the leaves. This step is very important as it tenderizes the leaves.
  3. Add most of the cheese and toss again.
  4. Add bread crumbs, toss again, and top with remaining cheese.

Arugula with Apples and Pistachios

Leave no ingredient out! The combination of flavors in this salad are absolutely delicious.  

Adapted from Minimalist Baker

Ingredients

  • 1/2 cup pistachios
  • 7 ounces baby arugula
  • 1 apple, thinly sliced
  • 1/4 red or white onion, thinly sliced
  • 1/4 cup shaved Parmesan or Pecorino Romano

DRESSING

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey (or maple syrup)
  • 1 pinch each sea salt and freshly grated black pepper
  • 3-4 tablespoons olive oil

Directions

  1. Thinly slice the onion and apple.
  2. For the dressing – Whisk together all the ingredients in the serving bowl or shake in a mason jar.
  3. Place all the ingredients in a large bowl and toss to combine.



Penne with Roasted Cherry Tomatoes & Breadcrumbs

Recipe from NYT Cooking.

Ingredients

  • 1 pound small cherry tomatoes, halved (I use clover to 1.5 lb – a little less than two 10oz containers, preferably not grape tomatoes)
  • ⅓ cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing (I use 1/4 cup)
  •  Sea salt (I use about 1 teaspoon kosher salt)
  •  Freshly ground black pepper (I use about 1/2 teaspoon)
  • ¼ cup freshly grated pecorino romano, more for serving
  • ¼ cup bread crumbs (preferably not Panko)
  • ½ pound penne

Directions

  1. Preheat oven to 425 degrees.
  2. Line bottom of casserole dish with cherry tomatoes in a single layer halved side up.
  3. Pour oil on top and season with salt and pepper.
  4. Sprinkle cheese and breadcrumbs to cover the top of the tomatoes.
  5. Bake until tomatoes have wilted, about 20 minutes.
  6. Meanwhile, boil pasta in salted water until al dente, reserving 1/2 cup of the pasta water before draining.
  7. Drain pasta and add to casserole and mix with tomatoes.
  8. Add the pasta and some reserved pasta water; mix well, scraping up breadcrumbs stuck to the bottom of the dish.
  9. Taste and adjust seasoning. Add salt, cheese or olive oil if needed.

Lemon Pudding Cake

Photo from Good Housekeeping

Recipe from Good Housekeeping

Ingredients

  • 4 tablespoons unsalted butter, at room temp, plus more for the dish
  • 1 cup granulated sugar
  • 3 large eggs, separated
  • 1/3 cups all-purpose flour
  • 3/4 cup whole milk
  • 1/3 cupfresh lemon juice
  • Confectioners’ sugar, for dusting

Directions

  1. Heat oven to 350°F and grease shallow 2-quart oval baking dish.
  2. Using electric mixer, beat butter, granulated sugar and egg yolks in large bowl until light and fluffy, about 3 minutes. Add flour and mix to combine. Reduce mixer speed to low and mix in milk and lemon juice (batter may look curdled).
  3. In second bowl, with clean beaters, beat egg whites until stiff peaks form, 3 minutes. Stir one-third of whites into lemon mixture, then fold in remaining whites until combined.
  4. Transfer mixture to prepared baking dish and place dish in roasting pan. Add enough boiling water to roasting pan to come one-third of the way up baking dish. Transfer roasting pan to oven and bake until light golden brown, 35 to 40 minutes.
  5. If desired, place a bunny cutout on top of cake, then dust with confectioners’ sugar. Carefully lift away template and serve.

Nutritional information (per serving): About 290 calories, 11.5 g fat (6.5 g saturated), 5 g protein, 50 mg sodium, 43 g carb, 0 g fiber