Yummy NutriBullet Smoothie Recipes

I love, love my NutriBullet and make “blasts” at least once or twice per day. It is an easy way to make a fast breakfast or snack and takes up very little counter space.IMG_4592

Here are a few of my favorite recipes:

Green Smoothie

You can use any combination of greens and fruit (fresh or frozen). We have been getting a lot of collards and mandarins in our farm box and I have found it makes a perfect combination.

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  • Collards
  • Whole mandarin orange
  • Avocado (whole or half)
  • Banana (whole or half)
  • Water
  • Fresh ginger

Sweet Potato Banana Smoothie

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  • Cooked Sweet Potato (1/2- 1 cup)
  • Banana
  • Pumpkin Pie Spice
  • Fresh ginger
  • Frozen pineapple
  • Almond milk

Gorgeous Beet Smoothie

The color of this smoothie is a gorgeous vibrant red that I just couldn’t capture in a photo. Great way to get your veggies and energize!

  • Cooked beets
  • Frozen Pineapple
  • Banana
  • Water

Chocolate Almond Shake

Great for a fix if you are craving sweets. I also add some beet greens sometimes.

  • Frozen Banana
  • Cacao Powder
  • Almond Milk

Let me know if you have a favorite smoothie recipe! Best wishes-Julie

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Sweet Potato Ginger Carrot Stew

This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. IMG_4069It is very mild in flavor and full of medicinal benefits.

Ingredients:

  • 2 1/2 cups water
  • 3 tablespoons corn meal
  • Sweet potato, peeled and cubed
  • 2 carrots peeled and diced
  • Burdock root, thinly sliced
  • Ginger, crushed through garlic press
  • Slice of lemon
  • Salt
  • Shredded cabbage

Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.

SO Delicious: Homemade Almond Milk

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I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.

Good enough to be desert!

Ingredients:

  • One cup almonds
  • Four cups water
  • Teaspoon cinnamon

Soak almonds at least overnight in water in the refrigerator. 

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Rinse and put in blender with four cups fresh water.

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Blend for one minute –add cinnamon and blend for another minute.

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I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.

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I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.

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Stuffed Acorn Squash

I had so much fun making this recipe. I picked the apple from our tree, the nuts came from the local farmer’s market and the squash from our weekly farm box. After I devoured it I threw the shell in the compost pile in our backyard. 

I’m sure it was extra yummy due to the freshness, but this is also a tasty, healthy “pantry recipe”. You can easily keep these ingredients on hand to throw together at the last minute. Squash lasts for months on the counter and I suggest keeping nuts in the freezer. Dried fruit may also be used.

Ingredients:

Our Apple Tree

  • Acorn Squash, cut in half and seeds removed
  • Nuts, chopped  (I used a mixture of pistachios, walnuts and chestnuts)
  • Apple, peeled and chopped
  • Cinnamon
  • Coconut oil
  • Salt, to taste

Steps:

 

  • Preheat oven to 350
  • Mix nuts, apple, and cinnamon
  • Divide mixture and place in cavities of squash halves
  • Top with dabs of coconut oil and shake of salt
  • Cover and bake @ 40 minutes or until cooked through

Back to Mother Earth!

 

Easy Apple Crumble

Looking for a desert that is gluten-free, sugar free, dairy free, vegan and grain free? Well look no further! 

I’ll take a gander you will like this recipe even if you don’t have any pesky food allergies.

The measurements and cooking time are totally adjustable.

Ingredients:

  • Two apples, sliced
  • 1/3 cup almond flour
  • 1 tablespoon coconut oil
  • Juice and zest of 1/2 lemon
  • Cinnamon to taste

Steps:

  1. Melt coconut oil in microwave in baking pan
  2. Mix rest of ingredients in baking pan–except lemon zest
  3. Top with lemon zest
  4. Bake @ 450 for 20 minutes

This desert was a huge hit at my house and I will be making more next time. Best wishes in your baking experiments!-Julie

Energy Bites: Raw Paleo Nut Balls

I love the idea of energy bites: mini meals that pack a punch.

I got the idea to make these from the peanut butter candy my Mom made for my sister and I when we were kids. She would mix peanut butter, evaporated milk and honey. My sister and I shaped the “dough” into little sculptures then ate our creations.

I love almond butter and I used almond flour instead of evaporated milk to make it dairy free. Then I added all sorts of goodies. Here is the recipe:

Ingredients:

  • 1 cup almond butter
  • 1/2 cup almond flour
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cherries, chopped
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • Honey to taste

Steps:

  • Combine almond butter, almond flour and chia seeds. Mix with hands.
  • Combine rest of ingredients.

  • Roll into balls and store in fridge.

Go nuts!-Julie

Farmer’s Market Breakfast

I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.

Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.

Unidentified Squash.

Ingredients:

  • Bright orange squash
  • Almond milk
  • Nuts and dried fruit
  • Cinnamon

Steps:

  1. Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
  2. Scrape out insides and refrigerate if not eating right away
  3. Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
  4. Add almond milk, stir, and heat another minute
  5. Top with nuts, fruit and cinnamon

This recipe can also be done on a stove.  Enjoy!-Julie

Lazy Gluten-Free Vegan Pizza

It is often the times that we are feeling low energy that we reach for the convenient, pre-made comfort food. When we are tired we are more likely to go off the rails–but it is at these times that we most need a boost from nutritious foods. If you are on special diet be it gluten-free, vegan, or whatever else–you are more likely to prepare your own meals.  This is one of the many reasons you likely eat healthier. At the same time–we don’t not always have the energy or motivation to make everything we eat.

I recently spent a very lazy afternoon reading and napping. I was tempted to go for something unhealthy but came up with this recipe instead. It only too a few minutes to throw together and the result was extremely satisfying.  I give you Lazy Gluten-Free Vegan Pizza:

Ingredients:

  • Gluten-free pizza rice crust (I keep these on hand in freezer)
  • Tomato sauce
  • Summer squash
  • Tomato
  • Basil
  • Olive oil
  • Salt & spices (I used onion powder)

Steps:

  1. Preheat oven to 350
  2. Add tomato sauce, sliced summer squash, tomato slices, olive oil and spices
  3. Bake for 15 minutes
  4. Top with basil

Next time I will add the basil after cooking…but it was still delish!

 

Special tip: I noticed a huge difference when I cooked the pizza on the Martha Stewart parchment/foil wrap.