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Creamy Power Greens Smoothie
In case you haven’t heard, it has been unbelievably hot here in Southern California, as of late! I know, I know, for those of you already dealing with overnight frosts and possibly even snow, I know you don’t want to hear about it. But, with temperatures near (and over) 100º for what seems like nearly two weeks – I am pretty much over it.
The worst part is that I have absolutely zero desire to eat or cook in this heat. Nothing is appetizing to me and in turn, when I am not properly nourishing my body with the healthy nutrients and other good things that it needs, I am left feeling tired and totally lacking in energy – it’s a vicious cycle.
Since a couple of scoops of freezing cold ice cream, as good as it sounds, isn’t an appropriate meal nor does it contain a bit of anything healthy, I decided to come up with a green smoothie, on the fly, that would satisfy those cravings but actually provide some sustenance.
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Apple Cinnamon Overnight Oats {gluten-free and vegan}
This post is part of my restricted diet series on the Free People Blog BLDG 25
Since my daily yoga practice is as important to me as the food I eat, I try to plan ahead with my meals, to make getting to the studio as easy as possible. Lately I have been enjoying daily 6am vinyasa flow classes, so that means getting to bed at a reasonable time and being up at 5am. I don’t eat before I practice yoga, but the minute I come home and walk through the front door I am starving – so I love easy, simple, quick, and healthy breakfast options.
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Blueberry Rosemary Chia Seed Jam
I don’t know if I will ever get over the fact that prior to like 3 years ago, my only experience with chia seeds were those funny chia pets from when we were kids. Cha-cha-cha-CHIA! People really didn’t have a clue they were amidst such a super food!
Not only are chia seeds loaded with amazing nutrients, they are also so versatile. I like added them to homemade granolas, smoothies, you can make pudding with them and yes, you can even make simple homemade jams simply by adding chia seeds.
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Zucchini Fig Smoothie
I was trying to come up with a clever name for this smoothie that would sound less, I dunno, intimidating or strange. But in brainstorming kitchy smoothie names I came to the realization, that I want the world to know how amazing zucchini is in smoothies. It provides a creaminess that is so conducive to a smoothie and it also gives me that green that I like to start my day off with – from something other than the same ‘ol greens like kale or spinach. Plus, it’s a really great way to use some of those HUGE over grown zucchini that just get all strange to cook with. I scoop out the seeds if they are big and seedy and I just chop up a cup or so. skin included and throw it in.
We have soo many figs coming from our tree and so many beautiful large heirloom zucchini from the garden, that this Zucchini and Fig Smoothie has become a regular around here. This smoothie is creamy, a little spicy, sweet, filling and sooo totally addicting. You gotta trust me on this one guys, just put some zucchini in your next smoothie!
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Gluten-free Spiced Zucchini Bread
It’s that time of year again, when the amount of zucchini coming from my garden, is far more than two humans could ever consume. So, I’ve been getting busy making zucchini noodles, chocolate zucchini muffins, raw zucchini bites, stuffed zucchini, crispy baked zucchini rounds and more.
However, while staring at a pile of fresh heirloom zucchini freshly picked from my garden over the weekend, I realized I hadn’t made zucchini bread in a very long time, in fact I hadn’t made bread of any kind in a long time. So I pulled out my favorite gluten-free all-purpose flour blend and I got busy.
This Gluten-free Spiced Zucchini Bread has a delicate crumb and the perfect amount of spice. I like mine toasted with a little pat of coconut butter or real butter.
What’s your favorite way to enjoy zucchini?
This recipe was originally shared on the Free People Blog BLDG 25, as part of my ongoing Restricted Diet series.
[print_this]Gluten-Free Spiced Zucchini Bread
makes 1 loaf- 1 full cup of grated zucchini (from about 1 medium zucchini)
- 1 1/2 cups all-purpose gluten-free flour blend
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup ground flax seeds
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon fine sea salt
- 1/2 tsp ground nutmeg
- 2 teaspoons cinnamon
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 cup light coconut sugar or other granulated sugar
- 1/3 cup olive oil or coconut oil
- 2 extra large eggs
- 1/2 cup full-fat coconut milk
- 1 teaspoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 1/3 cup chopped walnuts or pecans, optional
Preheat your oven to 350ºF. Grease a 9-inch loaf pan with coconut oil and set aside.
Place the shredded zucchini into some paper towels and gently squeeze out any excess moisture then set aside.
Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, ground flax seeds, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add sugar, oil, eggs, coconut milk, lemon juice and vanilla. Whisk thoroughly until smooth.
Add the dry ingredients to the wet and beat (by hand or with mixer) until well combined. Fold in the grated zucchini and the walnuts, if using. (I always reserve just a little of each to sprinkle over the tops of the loaves).
Pour the batter into your prepared loaf pan, using a spatula to even out the top. Sprinkle over the reserved zucchini and nuts to the top. Bake for 45-50 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
Transfer the pan to a cooling rack and let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and let cool completely on the rack. As hard as it can be, I allow the bread to cool for at least an hour, if not longer, before slicing into it.
Once cooled, bread can be wrapped in a double layer of plastic wrap and stored at room temperature for up to 3 days. [/print_this]
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Zucchini Noodle Shakshuka {gluten-free}
It’s quite possible you have heard of Shakshuka (or Shakshouka) before, but it’s also pretty likely you haven’t. If you haven’t – I am excited to introduce you to one of the yummiest egg dishes you ever will have. I myself hadn’t heard of Shakshuka before late last year sometime. I recall seeing a photo of it in a cookbook then on Pinterest and it was love at first (and second) sight, before I ever even tasted it. I have made it several times since discovering it, always changing things up a little here and there. Bottom line is no matter how I make it, it’s precisely my kind of meal – an egg dish that can literally work for any meal. Breakfast, lunch or dinner.
Though the origin of Shakshuka is somewhat uncertain, it is a staple dish in Israeli, Morrocan, Tunisian and Egyptian cuisines, among many, many others. Wikipedia (and several other sources) says it to be of Tunisian origin – which is perfect considering my love of Tunisian olive oil.
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Peaches and Cream Smoothie (Vegan)
Smoothies are seriously my favorite, easy weekday breakfast. I wake up, practice yoga and immediately head into the kitchen to throw together a delicious, nourishing smoothie made from whatever I have on hand and it always keeps me full till lunch!
I almost always have a quart or two of my homemade almond milk on hand for just this reason and I let the fruit and veggies we get from our CSA box determine what the flavor of the day will be.
We’ve been getting these beautiful, organic juicy, sweet peaches from Tony, our farmer, and they have been an absolute treat, while we are waiting for our own peach tree to do it’s thing.
This Peaches and Cream Smoothie is creamy, rich and so easy to throw together. I add a small amount of raw honey when I make my almond milk and the peaches we have been getting are quite sweet, so I find no additional sweetener is needed, but you can use your own judgement.
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George and Juli’s Paleo Cinnamon Chocolate Swirl Banana Bread
Today, I am super excited to be sharing this delicious Paleo Chocolate Cinnamon Swirl Banana Bread recipe from George Bryant of Civilized Caveman Creations and Juli Bauer of PaleOMG, two paleo blogger powerhouses. This recipe comes from their soon-to-be-released collaborative cookbook The Paleo Kitchen.
Whether you are a full blown paleo eater or just a real-food eating gluten-free chick like me who is mindful of the amount of grains she consumes, I am 100% certain that The Paleo Kitchen is going to be an amazing addition to your kitchen. Besides the beautifully created, unique flavor combinations in the over 100 brand new recipes, this book is also chock full of beautiful photography, tips, tricks and other anecdotes to inspire you.
Here are just some of the amazing recipes you will find in The Paleo Kitchen:
· Sage and Shallot Delicata Squash Soup
· Citrus Mint Sugar Salad
· Blackberry Lavender Muffins
· Banana Chip French Toast
· Creamy Seafood Risotto
· Pepper Crusted Prime Rib
· Asian Marinated Bacon-wrapped Asparagus
· Spinach and Artichoke Stuffed Portabella Mushrooms
· Blueberry Cheesecake
· Lime Pound Cake with Coconut Lime Frosting
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Carrot Cake Smoothie {Gluten-free and Vegan}
After moving out here to California, from New York last year, the list of things that we love about living out here just continues to grow and grow. There really isn’t much to complain about when you live less than a mile from the ocean, the sun shines every day and you are living the life you always dreamed of. That said, the one major draw back to being here in California, is being away from family. After living 15 miles or less, away from my family my entire life, being roughly 2,500 miles away from them this past year has been the only thing I don’t love about being in California.
This is something that bothers me most of the time, but for obvious reasons with the holidays it is the hardest. Even the smaller holidays, like memorial day or labor day. Because I know if we were living at home in New York, no matter what we had going on, we would all take a break from our busy lives to get together at my parents house for an entire day, brunch in the morning, cocktails and snacks in the afternoon, playing with the kids and of course, a huge dinner. Since living in California, Mark and I haven’t gone home for any of the holidays and we have done out best to make the most out of them together. Both Thanksgiving, Christmas and New Years were full days, planned with friends and majorly delicious meals and we made brand new traditions and memories. Walking barefoot on the beach on Christmas day, definitely didn’t suck. That said, both last year and now likely this year too, we didn’t plan a thing for Easter. It kinda crept up on us.Easter isn’t a big holiday for my family, by any means, but we would always get together with the family, the kids would have some sort of easter egg hunt, we would often times have brunch with the extended family and then we would have a traditional dinner or ham or something similar back at my parents house.
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Snickerdoodle Smoothie {Gluten-free and Vegan}
I am not above having cookies for breakfast, I may have done that a time or two. But, generally I prefer smoothies in the mornings. They are so quick to put together and the variations on flavors and add-ins are really endless. So, why not combine the two and make a smoothie inspired by a cookie? This Snickerdoodle Smoothie is everything!
Up the street from my house is a smoothie/juice shop that is pretty amazing and so convenient. Meg and I love taking walks there to grab a couple smoothies and to catch up since we saw each other last. Most of the time, I have instant guilt when I spend $7 – $10 on a smoothie that I could easily make myself at home, but it’s a great convenience for when I don’t have the desire to or when I want something a little different.
In early February the smoothie shop featured a Snickerdoodle Smoothie that I had to try and I instantly both fell in love and also realized that I should be making something similar at home. My version is made with different ingredients, but that same flavor is there. Theirs included Maca which I can’t seem to consume at all and I think they may have also added hemp seeds to it, I honestly can’t recall what was in there. I decided to simplify it to what I had on hand and what I like best. I am just gonna go ahead and say it, mine is way better! There!
To me, the best part of this smoothie is the flavor and texture from the rolled oats, not something I usually put in my smoothies (since I prefer to limit my grains whenever possible) but a really nice addition. The oats really brings the cookie flavor to life, the texture makes it different from other smoothies and it ends up being a bit more substantial.
Of course the spices are what really bring the Snickerdoodle flavor to life. I put a lot of cinnamon in this smoothie, both for the flavor and all of the amazing benefits.
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Spiced Orange Chocolate Chip Waffles {Gluten-free + Dairy-free} with Orange Spice Maple Syrup
It’s rare that I have a morning with enough time to make a big breakfast. Most days I start with my warm lemon water, a home yoga practice, then I make a quick smoothie and get right into my work for the day.
On the rare occasion where I don’t have to rush to my desk or to some sort of commitment, I love making a scramble or frittata of some sort, or on the extra special days, a delicious and comforting waffle.
I have been playing around with a different waffle recipe from the ones I have used in the past. I was looking for a lighter waffle, that wasn’t dense and heavy in the center, but would also get a nice crispy outside to it, which is my favorite part. I have made several variations to this waffle recipe and they always come out amazing.
I happened on this recipe from Aretha Frankenstein a while back and I adapted it to make it gluten-free. Since I had picked the last of the beautiful oranges from our tree, I also updated the recipe with a fun new flavor combination. The orange spice flavor is subtle in the actual waffles, but it is brought out and complimented nicely by the little bits of dark chocolate chips. Two things that go so perfectly together, if you ask me.
The specially made Orange Spice Maple Syrup I created to compliment these waffles is a very simple-to-make addition, that shouldn’t be overlooked if you have an extra few minutes to spare. To me, that delicious unique maple syrup really sets this recipe over the top!
My waffle iron makes two massive waffles with this recipe and usually hubby and I share one and save the other for the next day.
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Chocolate Chia Seed Superfood Pudding – Gluten-free and Vegan
Does anyone else find that they crave chocolate more than ever in February? With all the Valentine’s Day recipes in blogs and magazines and all the treats in stores, I feel like I see the stuff everywhere! Of course, a good quality chocolate treat isn’t bad for you, in moderation, but why not a chocolate treat that actually has tons of additional, wonderful health benefits, even?
Today as part of my ongoing Restricted Diet series with Free People, I am sharing a super simple to make, raw Chocolate Chia Seed Superfood Pudding that will knock your socks off. The best part about this pudding, besides it being chocolate, is that you can really make it you own. Select your favorite toppings, add some cinnamon or cayenne for a little heat, whip up some coconut cream for topping, the possibilities are endless.
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Energizing Green Smoothie – Gluten-free and Vegan
I am not one for coffee much anymore, now-a-days I only have it when I am craving it, when we have an insanely early morning of travel or when I am somewhere with an exceptional brew – but generally that’s only about once or twice a month, at most. I used to drink it regularly, an every morning ritual type of thing. It was more of a habit than anything. Though, I really didn’t like feeling like a slave to my habit, getting a headache if I just wasn’t in the mood to drink it. These days, I prefer to start my days with a mug of warm lemon water, usually followed by a hot tea with my breakfast, after my morning yoga.
Last month during my yoga teacher training, by around the second week – the 3 hours of driving to and from Venice Beach during rush hours and the 12+ hour days of being gone, then getting home to cook dinner, study, and get my work done – started really taking their toll on me. It was wildly different than my usual days of working from home, staying in my PJs until 2pm, if I chose. I was trying to take hot tea with me on the drives in the morning, but I realized we didn’t have any good travel mugs and I find drinking scalding hot liquid from glass jars while driving in heavy traffic to be insanely stressful. Since I was also making a smoothie every day for breakfast and drinking that on my drives, I decided to combine everything into one. An energizing green smoothie to help get my day started right. A little boost of caffeine before our daily 3 hour morning yoga practice and our 6 hours of lectures, was just what I needed.
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Masala Chai Squash Porridge – Gluten-free, Vegan and Paleo
I so happy to have my friend Leanne of Healthful Pursuit joining us today as our guest blogger, with this incredible porridge recipe that is not only vegan, paleo and gluten-free but also safe for the candida diet. Leanne is an amazing positive-energy, filled beauty of a woman, that I am so honored to have known now for many years. Now that we are both on the West Coast and each working on our yoga teacher trainings, I have a feeling there will be even more collaborations between the two of us. Take it away Leanne!
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I’ve made something for you.
Something that just about everyone in your life can enjoy no matter their food allergies, sensitivities or eating style.
Because I believe that it is possible for women to live a liberated life on a restricted diet.Vegan, paleo, gluten-free, candida diet, you name it, they can have this porridge and most of the recipes on my food blog, Healthful Pursuit.
So, preheat your oven, grab a squash, and let’s get making some porridge… masala chai style. Masala Chai Squash Porridge! Read the rest of this entry » -
Gluten-free Cinnamon Rolls (with Dairy-free options)
After making the (huge) move from New York to California earlier this year, I knew that the holidays would be an especially hard time of year for missing my family. When the first signs of the season hit, I was instantly an emotional wreck (crying in the decorations aisle at Target, at the tree lighting ceremony at Disneyland… you get the gist.) Since we wouldn’t be making the trip back home this first year, I quickly realized how important it would be to bring my family’s holiday traditions to our new home.
Every Christmas morning for as long as I can remember, my mom would form a batch of her homemade cinnamon rolls into the shape of a Christmas tree. Some years, she would get creative and decorate the tree with sprinkles or color the icing green, but no matter what, they were always in the shape of a tree. The sweet rolls served as a final gift to enjoy together after every other present from under the tree had been opened. It’s the little things like this – 34 years of the same Christmas traditions – that I’m going to especially miss this year.
Since being gluten-free for almost a decade, my Mom and I have attempted GF versions, but it’s been tough to get the recipe exactly right. But even if I didn’t have any to eat, it was enough just to see everyone enjoying them around the table. Read the rest of this entry »
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Banana Nog Smoothie – Gluten-free + Vegan
It is likely you have noticed how quiet things have been around here on Tasty Yummies. We have been traveling up a storm over here this holiday season to different events and fairs all over the east coast. In the last month we have been to Washington DC, Baltimore, Philadelphia, Brooklyn, Chicago and Pittsburgh. As of this past weekend, are finally done traveling for the year! At the start of the crazy month of travel, in mid-November, we got an offer on our house. YAY!!! Closing is scheduled for early January. I honestly cannot believe it’s all really happening.
So, besides being overwhelmed with all of the travel and the holidays, we are in the midst of selling our house and figuring out packing up all of our personal and business related belongings to relocate to California in early 2013. I don’t consider myself a stressful person or a worrier in the least, but I have to say, we haven’t even really begun packing up boxes and all of that real stuff, and I am kinda already freaking a little bit. Hubby, of course, continuously reassures me it is all fine and everything will all get done, but I cannot quiet the constant voice in my head reading the long list of the many things that need to get done before closing (and having to be totally moved out) next month, a month from yesterday to be exact. I have surprisingly only moved once in my adult life and that was from living at home with my parents to buying my first home at 23, 9 years ago. So, I am just a bit overwhelmed.
As you can imagine, between the travels, running the business, preparing for the move and dealing with all the holiday fun of shopping and such, there just hasn’t been much leftover time for me to play in the kitchen. That is the only bummer about all of it. Obviously as with most painful things in life, it is temporary. This time will pass and be over before I know it. Doesn’t make it all any easier though.
I have been eating well and cooking every single chance I get, but the time to create new recipes, set up photo shoots, edit photos, etc – just doesn’t seem to be there right now and I have tried to do my best to accept that, as much as I am not exactly happy about it. I will obviously be sharing recipes whenever I can, I am not totally disappearing, I just wanted to explain the quiet and lack of recipes. Oh and I have some really fun end of the year stuff planned for the end of the month here on the blog, so stay tuned for that.
In the meantime, I created this tasty smoothie this morning after yoga. By the way, another quick side note yoga has been my saving grace this past month. That is one thing that I have made sure to find as many free moments for right now. I need it. It has helped keep me grounded (mostly) and has allowed me to quiet my mind, even if only temporarily, in a way that nothing else can. I am so grateful for my practice every day, but especially in times like this. OK, back to the tasty smoothie…. I wanted to create something that really had some holiday flare to it. I am a Christmas junkie and I have been trying to take in and cherish every single moment of it this year. I like to squeeze in the holiday cheer wherever I can. So, what better way than with the classic flavors of egg nog, in a healthy and hearty smoothie. I actually had planned on using canned coconut milk since I have plentyin the pantry but I had some So Delicious Coconut Milk Nog in the fridge (which I am admittedly addicted to) so I thought that would really bring on the extra nog flavor. Obviously this would be equally as delicious with just coconut plain milk. Feel free to sweeten and spice to your liking. Since I used the nog and my banana was nice and sweet, I didn’t add any sweetener and I went with the below measurements for spices, you may want more though, depending on how strong a flavor you are looking for. This smoothie would of course also be delicious with a shot (or two) of your favorite spirit if you really want to celebrate!
[print_this]Banana Nog Smoothie
makes 1 large serving or 2 smaller servings- 1 cup organic coconut milk – the canned kind (or for even more flavor, opt for your favorite vegan eggnog, instead)
- 1/2 cup unsweetened organic vanilla almond milk (or other non-dairy milk)
- 1 frozen banana
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- pinch of cloves
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 1 small handful ice cubes
Optional – 1 tablespoon maple syrup, honey or other sweetener if it isn’t sweet enough for you)
Add all of the ingredients to your blender and blend on a high speed until thick and creamy. Give it a quick taste and adjust any seasonings or sweetness to your liking. Sprinkle a little nutmeg and/or cinnamon on top. Serve right away. [/print_this]
