Wow, this smoothie. It’s so good, it can easily be misconstrued for dessert! Particularly if you freeze it and serve it as such 🙂 Nothing like a delicious finish to a meal that also packs a punch of antioxidant goodness for your whole body! The coffee and sweetness of the cherries offer a richness to the flavor that is satiating and indulgent. Enjoy for breakfast, lunch, or even dessert!
Cherry Cordial Smoothie
1/2 cup milk or milk alternative
1/2 cup ice
1/4 cup frozen, pitted cherries
1/4 cup brewed coffee, cooled
1 scoop protein powder of choice
2 Tbl of avocado
Optional: cacao powder, maca, ground flax seeds
Toppings: chia seeds, granola, seeds, etc. Go nuts! #punny
Tell us about your favorite smoothie! Share your ideas below on how you improve your desserts to get a gentle sweetness without a sugar overload!
Wishing you a life of greens, grace and gluten-free goodness!
You guys know that I use the kitchen as an apothecary of sorts, particularly favoring smoothies. Smoothies provide a slew of nutrition – particularly antioxidants, veggies and superfoods – with little work and minimal prep time, which makes my life easier. With little effort and maximum benefits, smoothies are a go-to meal or snack for any busy bee.
You’ve heard it before that a healthy lifestyle is made of small, consistent choices that benefit you over the long-haul. Mental, emotional, or physical, these small changes made over time compound to bring about lasting ease in your body! Swap that pack of Skittles or BLT with fries for a nutrient-packed smoothie once or twice a week and you will see results.
To get you started, here’s a powerhouse packed with antioxidants to fight free radicals & inflammation (which could present as joint pain, redness in the skin, brain fog) and veggies, healthy fat, and protein to stabilize blood sugar and give you a lasting feeling of fullness. This one is particularly helpful after a night on the town or weekend girls’ trip!
After The Party Smoothie
1/2 c. frozen cherries
1/2 c. ice
1/2 nut or seed milk
1 c. H2O
1/3 c. raw cauliflower
1-2 scoops protein powder; this one in vanilla is our fave these days!
1 tbl cacao powder
1 tbl avocado
1 tsp maca
Optional add-in’s: turmeric, chia seeds, flax seeds or flax oil, goji berries, whatever else you choose!
Except for the banana, blend all ingredients in a blender.
Slice banana on top.
If you opt for chia seeds, stir them into the smoothie once blending is complete.
Try it out, make it your own and tell us all about it!
We love hearing how you incorporate healthy recipes and habits into your lifestyle, then share those tips with those around you. A rising tide lifts all ships, and together, we can help shape a healthier, happier world! Share this recipe with anyone on social media or in real life who might enjoy it, or better yet make it together! Cheers to your health.
You may be familiar with a Tortilla Espanola, or Spanish Omelette, a delicious dish from Spain consisting of eggs, potatoes and onions and perhaps a few spices, like chives. Having studied Spanish cuisine and culture for years, I was immediately inspired to create a unique recipe for a similar dish with an Italian flair when things went a little awry while preparing Italian “Fried” Cauliflower. As with many creations throughout history, some of our best ideas come about when amidst a total mess 🙂
Instead of thinly sliced, layered potatoes, the S&R Roman Omelette includes slices of cauliflower, mixed with sliced onion and covered by an egg solution, chockfull of the herbs and spices to give it that Italian flavor we know and love.
Get a load of this! Not only is it rich with Vitamin C (move over, oranges!), a slew of B Vitamins (including Folate, important for women!), and Vitamin K (good for strong bones and preventing heart disease), but Cauliflower is also a powerhouse of phytochemicals and antioxidants. In fact, the National Foundation for Cancer Research considers it a cancer-curbing cruciferous veggie! Sounds like eating a delicious dish full of this superfood is una buona idea to me, Paisan!
1/2one yellow onion, thinly sliced
1dozencage free eggs, or 2 cups egg whites
Italian herbs and spices to taste; we used:
1/2 tspcourse black pepper
1/2 tspsea salt
Preheat the oven to 350F degrees.
Spray or grease a large pie pan or casserole dish.
Slice the head of cauliflower parallel to the base into half-inch steaks. If florets or pieces fall off, you can include them, too!
Layer the cauliflower steaks and the onions in your pie pan or casserole dish.
In a large bowl, beat the eggs with the herbs.
Once fully beaten, pour over the vegetables in the pie pan or casserole dish.
Bake for ~45 minutes or until the eggs have finished cooking and the top is slightly golden.
Another delight about Italian living is the slow pace of mealtime and the enjoyment of the people with whom you share it, so share this dish (or recipe) with your loved ones, and enjoy each moment as you savor each bite!
Spruce up your salad this summer with an unexpected twist and a deliciously fresh vinaigrette!
Pamplemousse Greens is one of my favorite summer salads! It’s simple, yet refreshing and impresses every time. It makes a beautiful side salad for a poolside BBQ or as a stunning main dish with salmon. Although your friends may love it for it’s tang, sweetness and crunch, you’ll love it for its heavy-hitting nutrients like vitamin C, lycopene and a slew of other antioxidants and minerals that revive the skin, detox the bod and hydrate, too. It’s so good, you may not even want to share!
Is there any wonder this salad is one of the S&R summer staples!?
Pamplemousse Greens Salad + Vinaigrette Fraiche
6 cups baby kale, spinach or both
1.5 large grapefruit, peeled
1/2 grapefruit peeled
1/4 c. chopped yellow or white onion
1/4 c. EVOO
2 Tbl. red wine vinegar
1 Tbl. water
1/2 tsp sea salt
1/4 tsp sesame seeds
1/4 tsp parsley
1/4 tsp black pepper
If greens are not yet washed, rinse, then dry using a salad spinner or a dish towel.
Divide the grapefruit into sections, then tear or slice into bite-sized pieces; you’ll use 1 1/2 of the grapefruit for the salad. The other half you’ll use in the dressing.
Slice the avocado into moderately thin slices.
Slice the cucumber thinly.
Create a bed of the clean greens, then place the remaining ingredients on top.
Tear the remaining grapefruit into bite-sized pieces, if you have not already, and squeeze all the juice into the a sealable jar or plastic container (Gladware, Tupperware, etc.). Leave the fruit sections intact and include them in the jar, if desired.
Add all of the remaining ingredients.
Tightly close the container to ensure no spillage
Once all the ingredients are fully combined, the Vinaigrette Fraiche dressing is done!
Plate your salad and lightly pour the dressing over it, and enjoy!
Although we usually think of fresh salsa as a summer dish, this superfoodified, veggie-licious side item is perfect for fall, too! With tailgates and dinner parties sprinkling your fall calendars, consider this easy table-topper for your next soiree or potluck.
What You’ll Need Makes 3 cups
– 1 orange, red or yellow pepper
– 1/2 of a small white or yellow onion
– 3-4 Roma tomatoes
– 1/4 cup fresh cilantro (1/2 of the typical bunch you find “pre-bunched” at the grocery store)
– 1 can of black beans
– 1 bag of frozen fresh corn
– 1/2 jalapeño pepper
– The juice of one lime
– Sea salt to taste
What You’ll Do
– Dice the pepper, onion & Roma tomatoes and put aside in a bowl
– Chop the jalapeño into tiny pieces and add to the bowl
– Squeeze the juice of the lime over peppers, onion and tomatoes
– Pour the frozen corn into a mesh strainer, and run water over the corn until no longer frozen (but still cold)
– Add the corn to the bowl
– Chop cilantro and add to the bowl
– Pour the black beans into the strainer and rinse, then pour into the bowl
Ginger is one of my three favorite natural anti-inflammatories. (The others being garlic and the lesser known turmeric.) It is one of my staples, always in my fridge. Not only does this root add a yummy zing to my favorite green juice and culinary Asian adventures in the kitchen, it is also a must-have in my natural health toolbox, as well.
Most of you Roses probably know that ginger alleviates a lot of tummy troubles, like motion sickness, pregnancy-related nausea and chemo-induced nausea, but did you know the power of this root goes beyond aiding digestive distress?
Ginger contains very potent anti-inflammatory compounds called gingerols, which have been shown in numerous studies to alleviate pain often caused by osteoarthritis or rheumatoid arthritis, as well as improve mobility levels (read more here). This root has been shown to be more effective against staph infections than antibiotics, and ginger also reduces chronic systemic inflammation, which has been studied and found to be an underlying cause of many serious diseases, including cancer.
Looking to be even more impressed, read through the below info graphic from fitlife.tv, do a little internet search for “health benefits of ginger” or check out this article by Heidi Stevenson who compiles a slew of scientific information into a digestible format.
Ginger is potent, even in small doses, so even a gentle increase in your consumption will yield benefits. Not sure how to get more ginger in your life?
A Few Easy Ideas:
– For nausea: Make ginger tea made by steeping one or two 1/2-inch slices (one 1/2-inch slice equals 2/3 of an ounce) of fresh ginger in a cup of hot water
– For joint pain: Add as little as 1/4-inch slice of fresh ginger grated into water or mixed into salad dressing. Here’s my mother’s lovely recipe for “Gla’s Spa Water,” a refreshing, nutritious take on traditional H2O that is quite soothing and delightful no matter what ails you!
– For overall wellbeing: Get creative! Add ginger to your morning smoothie, your green juice, your salad dressing or experiment with entrees and side dishes that include ginger as an ingredient. A little goes a long way with this powerful little guy, so even if you ease your way into a ginger-filled diet, you’ll still reap the benefits.
AS ALWAYS: With any powerful herb or spice, there is the potential for food allergies and/or drug interaction, so be sure to check with your doctor if you are on any prescription medications to avoid the risk of drug interaction, particularly if those prescriptions are to treat diabetes or blood-pressure.
Want to know a little secret? Sometimes, I get a little bored with water. Blasphemous, I know. But, c’est la vie. It’s true.
You can imagine my delight when my mom, “Gla,” discovered a refreshing take on H2O. Calorie free, flavorful and good for your skin, your digestion and your overall well-being, Gla’s Spa Water is a must-have year-round. Although the below recipe calls for a large pitcher, reduce the ingredients by half and make it in your liter-sized Nalgene or other BPA-free water bottle.
Gla’s Spa Water In a large pitcher, combine the following:
– 1 sliced cucumber
– 1-2 sliced lemons
– 1-2 sliced limes
– 1 sliced orange
– A couple of sprigs of mint leaves
– A grated knob of ginger (1-2 inches, peeled)
Chill for 4-6 hours or even overnight for the most robust flavor and nutrient-dense experience. Without discarding the ingredients, you can continue to refill the pitcher with water for a few days, at which point, you’ll want to replace the fruit, veggies and herbs with fresh.
For you rosebuds who like your essential oils: Using top-notch EO’s, combine the above flavors for your a fruit-free version.
Although summer is drawing to a close, I still have a hankering for berries. What better way to get them than in my morning smoothie! Taking our old favorite, Green Goddess Smoothie, I added a little OJ and some frozen organic berries (found in the freezer section; cheaper than fresh, but with the same maximum nutritional punch). Also, because my energy has been dragging a bit lately (credited to a wee back injury), I tossed in a few tabs of Brewer’s Yeast for extra Niacin and B-vitamins.
The result? A fresh, delish, superfood smoothie that is just, dare I say it, berry berry good! 😉
The Berry, Berry Good Smoothie
Serves 1 1 – 1 1/2 scoops of Garden of Life RAW Protein, Vanilla flavored (seen here)
Handful of Spinach or Kale (or both!)
1/4 of an avocado
1/4 cup 100% OJ (squeeze your own, or do like I do and get it from the grocery; if you buy it from the store, read the ingredients. We want only OJ in the list!)
1/4 cup milk (hemp, rice, almond, flax, etc.)
1/2 cup H2O
1/2 cup ice
1/2 tsp maca powder (seen here)
1/4 c. berries
4-5 Brewer’s Yeast tablets, or 1 tsp Brewer’s Yeast powder
For a yummy sorbet and kid-friendly dessert, add a few more ice cubes and blend or freeze until almost solid!
Serves 2-4 (depending on if a side item or main dish)
Ingredients: For the Dressing:
2 tbl Tahini
1/4 c lemon juice
1 tbl water
Optional: 1/2 tbl nutritional yeast, cayenne pepper to taste
For the Salad:
One bag of broccoli slaw (can be found in the produce aisle at the grocery store)
One bag of broccoli florets or one large head of broccoli
Cooking spray or other oil of your choice (olive, coconut, sunflower, etc)
1/2 yellow or white onion
1-2 cloves of garlic
1-2 sprigs of rosemary
1 tsp of fennel seeds
1/8 c. cranberries, raisins or other dried fruits
Optional: walnuts, pine nuts, toasted pumpkin seeds
To Do: Mix up the dressing by whisking the ingredients together or whipping them together with a fork. Put aside.
Sauté the slaw using oil or cooking spray with the onion, garlic, rosemary and fennel. You want the onions to slightly carmelize, and the colors of the slaw to stay vibrant, but be a wee bit softened to make the digestion easier on your digestive “tubes.”
While keeping your eye on the slaw, pop the broccoli florets in the microwave to blanche. I use a veggie steamer and usually cook them for about 2 minutes. You want the broccoli to maintain its green color and crunch, but be cooked just enough to be easy to digest.
*Helpful hint: if you break off a piece of the floret, it should give you a little bit of resistance. Too much resistance, it’s overcooked; too little, it’s too raw.
Once the veggies are cooked, place into a big bowl and toss with the dressing and the cranberries or other dried fruits. For you nut-friendly folks, feel free to toss in some walnuts or pine nuts for some extra yum! Vegans & Vegetarians, mix some nutritional yeast in to the the dressing to give it a little nuttier or cheesier flavor or throw on some tempeh crumbles for a fun twist! Mmmm!
Chia seeds are one of my go-to favorite superfoods & add-in’s for many of my breakfasts and snacks. From smoothies to rice pudding to chia pudding to pancakes to oatmeal, I have a hard time not sprinkling them in!
Here’s the scoop: Chia seeds are an ancient superfood, touted by the Mayans, Aztecs and Incas. Listen to this: Chia actually means “strength” in the language of the Mayans, and some say, the seeds were considered “running food” because messengers could run all day fueled by these tiny little seeds. A wee seed for strength and running? Sign me up!
Why is the Chia Seed such a nutritious powerhouse, you ask?
One ounce (or 2 tablespoons) of chia seeds contains only 137 calories, but provides four grams of protein and 11 grams of fiber
Not only are they packed with protein, fiber, magnesium, calcium, and ALA (a type of omega-3 fatty acid), but chia seeds are also high in Omega-3’s (higher than even flaxseed)
30% of the chia seed’s oil is Omega 3 oil. 40% of its oil is Omega 6 oil. This ratio provides the nice balance for anyone looking to supplement Essential Fatty Acids (named as such because they are essential, but our bodies don’t produce them on our own)
The chia seed’s substantially dense percentage in alpha-linolenic fatty acid (ALA) also makes this seed a healthy dietary source of fatty acids. (ALA’s have been found to lower risks of cardiovascular disease and reduce levels of anxiety, stress and cortisol, which left at high levels can tax the adrenal glands, throw other hormones outta whack, contribute to belly fat, and encourage other less-than-awesome physical effects on our bodies)
Chia seeds are a complete source of protein. They actually have 2 times the protein of any other seed or grain and also help stabilize blood sugar (Ding, ding! Huge benefit for this girl!)
Chia seeds are fabulous colon cleansers, bind to toxins, and actually clear out the digestive tract so that you absorb more nutrients and eliminate waste more efficiently.
Chia seeds do not need to be ground to be eaten. They are relatively easy-to-digest seeds (compared with its cousin, the flax seeds, which often have to be ground for folks to digest)
Chia seeds can be used as an egg-substitute for the vegan crowd
You can find chia seeds packaged similarly to quinoa in your local grocery store, in the bulk section of natural food stores, or even on Amazon.com.
To get these little guys in your diet can be super duper easy. Here are a few ideas:
Add a scoop to your smoothie – no need to grind! I actually prefer adding the seeds after I finish blending simply for the fun texture … Gentle warning: the seeds develop a gel-like casing after sitting in liquid, which may catch you by surprise if you don’t know it’s coming
Sprinkle on your yogurt
Whip up some chia seed pudding
Add a tablespoon to some water or juice (if you’re a little iffy with textures, this one might not be for you)
Add a couple teaspoons to your pancake mix or morning oats
Before placing your toast in the oven or toaster oven, spray a little oil or spread a little of your butter-spread on your toast and sprinkle on the chia seeds. The butter spread will keep the chia seeds on the toast; once the bread is toasted, continue on with your usual toppings. *This one is not advised if you’re using a regular toaster; those seeds will likely fall right off!