Spinach | Mango | Ginger Smoothie with Vanilla Protein

So, there's a bridesmaid dress I need to look fab in this May. I'm doing all I can with hot yoga and eating better, but I have to say my favorite meal of the day is breakfast. Every morning I have myself a smoothie and I'm ready for the day. This one is the bomb.com!!! It is so smooth and creamy and fresh and just WOW! Protein and fiber packed, and very filling.

Spinach | Mango | Ginger Smoothie with Vanilla Protein
makes about four 8oz cups @ 75cals per cup

4 cups spinach
1 cup mango [frozen or fresh]
1 cup unsweetened vanilla almond milk
1/3 cup water
1" piece ginger [peeled]
1 scoop vanilla protein
1-2 tsp flax seeds

Add all ingredients to a blender and BLEND, not pulse, for 2-3 minutes. It comes out creamy and amazing! Make it.

Happy Friday Dolls!

Curried Butternut Squash Soup | with Coconut Milk

This year I am starting off the holidays on a healthier note. Holiday food is undoubtedly delicious, comforting, filling...but in many cases it is also fattening and makes you sleepy. This tasty soup is all of the former and non of the latter. I've made it a few times in Peru and it turned out great every single time. It also freezes nicely for up to a month or so. If you are not a big curry fan, I have also made it without curry and it was very good as well.

Curried Butternut Squash Soup with Coconut Milk
adapted from sweet sugar bean
about 8 servings

1 large butternut squash, peeled and cubed
1-2 heaping tbsp Indian curry paste or powder [optional]
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, cubed
2 tbsp coconut oil
4-5 cups chicken or vegetable stock
1 can [398 ml]coconut milk
2 tbsp honey
2 tbsp fresh lime juice
salt, pepper

• in a large soup pot saute onions in coconut oil for a few minutes

• add butternut squash, carrots, garlic and saute for a few more minutes

• add curry paste, stir and cook for 2 more minutes

• pour stock in pot to just cover the veggies

• cover with lid, bring to a boil and cook until the squash is tender

• remove from head and using an immersion blender puree in to smooth soup [you can also use a blender, but let cool down first]

• return to heat and add coconut milk, honey and lime juice + salt and pepper to taste

• if your soup is too thick, just add more stock
  

Happy Tasty Thursday on Wednesday...!!!

Almond Butter Cups | Raw

 

It seams I crave sweet treats so much more often during fall and winter. Ugh, right?! As if all the extra fattening holiday food isn't enough =]. SO I decided to make a healthier version of my favorite treat, the peanut butter cup! These raw almond butter and chocolate cups are better tasting and so so so much better for you, plus you know everything that's in them.

Raw Almond Butter Cups

adapted from Oh She Glows

makes about 8 regular cupcake size cups

@ 194cals each

for the base:

3/4 cups raw almonds

1/4 cup rolled oats

2 TBSP nut butter of choice [I used PB]

1.5 TBSP coconut oil

1 TBSP honey

1/4 TSP cinnamon

1/4 TSP pure vanilla extract

a pinch of salt

for the topping:2 TBSP cocoa powder

3 TBSP coconut oil

1 TBSP honey

a pinch of salt

• Add almonds and oats to a food processor and blend until a fine flour forms. Transfer to a big bowl.

• Add nut butter, coconut oil, honey, cinnamon, vanilla, and salt. Stir until well combined and dough forms.

• Line muffin tins with paper liners, or use silicone pans. Divide the mixture evenly between the 8 cups and smooth out the tops.

• To make the chocolate topping: in a small pot over low heat combine cocoa powder, coconut oil, honey, and salt. Mix until liquid. Do not let it boil. Distribute evenly over cups.

• Place cups in freezer for about 40 minutes until firm. Pop out of the liner or cups and eat up! These are best right out of the freezer.

Happy Tasty Thursday Everyone!

Cheesy | Whole Wheat | Beer Bread with Honey

I love bread you guys. I don't know how I'm ever going to be able to give it up. If I really end up being allergic to gluten it's gonna be a sad day. Anyhow, this bread is amazing and you should make it, like now! Wish I could credit anyone for it, but it was a combination of about 5 different recipes I found on pinterest.

Cheesy Whole Wheat Beer Bread with Honey

3 cups whole wheat flour
1 cup shredded cheese [I used Pepper Jack]
1 TBSP baking powder
1.5 TSP salt
2 TBSP honey
 12oz. can of beer [any beer really, but something less hoppy is better]

• 1. Preheat your oven to 375 degrees F. Grease a 9"x5" loaf pan.

• 2. In a bowl mix together flour, baking powder, salt, and 3/4 cup of cheese [safe a 1/4 cup for the top]. Toss together until combined.

• 3. Add beer and honey and mix well until sticky dough forms.

• 4. Add dough to greased pan and place in oven.

• 5. Bake for about 40 minutes or so, or until a wooden toothpick inserted in the center comes out clean. At about 20 minutes top the bread with the remaining cheese.

Happy Tasty Thursday Friends!!!

mini apple pies | with honey

Hello Darlings! I'm going gluten free for awhile in hopes to get rid of my chronic spring/hay allergy. I wanted to go out with a bang so for my last gluten including meal I made these Mini Apple Pies with Honey. I really hope my allergy goes away, but I also really hope I can have those again.

They are DELICIOUS!

Mini Apple Pies with Honey

Ingredients
2 medium apples, peeled and diced
1/4 cup of honey
1/2 tsp cinnamon
1/4 tsp nutmeg
a good pinch of salt
1 egg yoke
sugar for sprinkling
2 refrigerated 9" pie crusts
some flour for rolling

Tools
rolling pin
3" round cookie cutter

Method

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and grease it a bit.

• Add apples, honey, cinnamon, nutmeg, and salt to a bowl and mix until apples are coated.

• Unroll the pie crusts on to a floured surface and cut out 3" rounds. Roll the scraps and cut out more rounds. You should have about 24.

• Take your 3" round and roll them out to about 5". Be careful not to roll them too thin.

• Divide the rounds into two piles. Tops and bottoms.

• Brush the edges of the "bottoms" with water and place a spoonful of apple mixture in the center of each.

• Make a small slit in the center of the "tops".

• Add "tops" to "bottoms" and seal the edges together by folding them over with your fingers.

• Brush tops with egg yoke and sprinkle with sugar.

•  Place pies on the sheet and bake about 20 minutes, or until golden brown.

Happy Tasty Thursday Dolls!!!

Tasty Thursday // Goat Cheese Quiche | Sweet Potato Crust

One thing that I gladly take away from our Peru trip is that I've started cooking so much more and from scratch. It is so easy and so much better for us. Really how hard is it to boil some chick peas and make your own hummus. It's not hard at all. I can also proudly say that we have not bought canned anything in over eight months!!! Anyway. Over the past year and a half, I've made some really tasty and I have to admit intimidating recipes. Most turned out amazing and some less so, but you cook and you learn, right?!=] This is one of the best ones, Goat Cheese Quiche with Sweet Potato Crust. Delicious and HEALTHY!!!

Goat Cheese Quiche with Sweet Potato Crust
adapted from Farmgirl Gourmet
Serves 8 [158 clas.] - 12 [105 cals.]

the Crust
two medium sweet potatoes [yams]
1 egg
2 tsp salt
1 tsp black pepper
a pinch of red pepper flakes

the Filling
5 eggs
5oz softened goat cheese
4-5 green onions [sliced thin]
1 cup of Greek yogurt
1/4 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning

• Preheat oven to 450 degrees F. Grease a 9" pie dish and set aside.

• Peel and grate sweet potatoes on a large holed box grater. Add grates potatoes to a large piece of cheesecloth or a thin kitchen towel, gather corners and squeeze out excess water over the sink.

• In large bowl whisk together 1 egg, 2 tsp salt, 1 tsp black pepper, and red pepper flakes. Add grated sweet potatoes and mix until coated. Next press mixture into the bottom and up the sides of the prepared pan. Place on a cookie sheet and bake for 30 minutes. Remove from oven and let it cool down a bit.

• Turn oven down to 375 degrees F.

• While crust is cooking add 5 eggs, goat cheese, green onions, 1 cup Greek yogurt, 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp Italian seasoning to a large bowl and mix until combined.

• Press the sides of the crust back, if they have moved away from the pan. Add egg mixture to pan and bake for 30 minutes.

• Turn oven down to 350 degrees F and bake for another 15 minutes.

• Take the pan out of the oven and allow to rest for 20 minutes after serving.

 

So this is it, fairly easy to make and very tasty!

No real reason why I added this shot, besides I really kinda like it =]. Wish my pie dish was white though. Today I'm liking up with Anne @ Domesblissity

Happy Tasty Thursday Friends!!!