This recipe is for your crazy weeknights when you literally only can do the "dump food and cook" kind of recipe. The blend of basil, olive oil and pine nuts gives a refreshing and new flavor to your plate for a winning meal!Read More
Kick up the seasonal smoothie up a notch - add fresh strawberries and blueberries, a touch of basil and coconut water for extra electrolytes on a hot summer day (or post-workout). Checkout the little video in the post!Read More
Strawberry Fields Forever (Smoothie)
I typically love my smoothies with blueberries but recently I purchased frozen strawberries (now being out of season) and it came out DELICIOUS! Did you know Frozen Strawberries actually have as much if not MORE nutrition locked into its little red walls than fresh? Think about it, if your berries are snap frozen at the exact time of peak ripeness right off the fields, it will hold on to those nutrients rather than being picked before peak ripeness, and then ripened as they get packed into boxes, travel to the grocery store, and wait on shelves for you to pick them up and bring home. Snap frozen berries for this reason, can have more nutrients than the fresh ones who have been sadly waiting to get to your fridge and all the while, have been ripening during transit, not receiving the full sun and light they need.
In this case, frozen strawberries in my smoothie this winter! Combine it with spinach and banana, you've got Iron, Folate, Potassium and even a little protein! I add my Vega Protein Powder to this if I am having post-workout!
- 1 cup almond milk, unsweetened
- 2 large handfuls of spinach
- 3-4 large strawberries, frozen or fresh
- 1/2 banana
- 1/2-1 scoop Vega Protein Powder
- Add more almond milk or water if you want to increase the volume
Add all ingredients to a high-speed blender and blend until smooth consistency!
Thinly sliced Bosc Pears hold up well when lightly sautéed with balsamic vinegar, sliced red onion and placed over a large bed of spinach and sprinkled with sliced almonds and raisins. The perfect combination of sweet & savory with a nice mix of textures.
- 2 Large Bosc Pears, sliced into thin strips
- 1/2 Red Onion, sliced into thin strips
- 1/2 cup sliced almonds
- 1/2 cup craisins (or any dried fruit: Raisins, Dates, Apricots)
- Drizzle of Balsamic Vinegar
- 4-5 Large Handfuls of Spinach
- Saute red onion and sliced Bosc Pears for 5 minutes. Drizzle Balsamic Vinegar and continue cooking until pears are slightly soft.
- Pour pear mixture over a bed of mixed spinach leaves and sprinkle raw (or toasted) sliced almonds and craisins.