Ingredients
Method
- In a blender, add banana, cashew butter, oat milk, strawberries, and protein powder, if using.
- Blend at high speed until the mixture is smooth and creamy. Pour smoothie into a glass and enjoy.
Tag: smoothie
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Strawberry Banana Smoothie
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Strawberry Banana Smoothie
Ingredients
Method
- In a blender, add banana, cashew butter, oat milk, strawberries, and protein powder, if using.
- Blend at high speed until the mixture is smooth and creamy. Pour smoothie into a glass and enjoy!
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Cook with mint
Cook with mint
Fast and fresh summertime recipes
Let’s bring the refreshing flavor of mint into the kitchen this summer. With its distinctive flavor profile and heady aroma, mint is the perfect herb to incorporate into a variety of fresh, summery dishes. Read on for inspiration and then run, don’t walk, to grab your nearest bunch of mint and whip up some delicious fresh mint dishes today.
Mint Chip Smoothie Breakfast Bowl
Who wouldn’t want to eat ice cream for breakfast? This cool and creamy concoction only feels like an indulgence. Packed with fiber from bananas, spinach, mint, and oats, this breakfast is sure to keep you feeling full and satisfied until lunchtime.Ingredients
Method
- In blender, combine yogurt, oats, spinach, mint, and vanilla until smooth. Add frozen bananas and blend, scraping down sides of blender as needed, until thick and creamy. With blender turned off, fold cacao nibs into smoothie mixture.
- Divide smoothie into 2 serving bowls. Garnish each bowl with some extra cacao nibs, fresh raspberries, and a few mint leaves. Serve immediately.
Notes
Each serving contains: 307 calories; 8 g protein; 6 g total fat (3 g sat. fat); 58 g total carbohydrates (28 g sugars, 10 g fiber); 55 mg sodium
Minted Watermelon and Rice Noodle Salad
This vibrant summer salad works equally great as a side dish or light lunch. It also travels well. Leftovers keep well refrigerated for a few days.Ingredients
Method
- In small bowl, whisk together rice vinegar, fish sauce, honey, water, and sambal oelek or chopped chili until well combined. Finely chop 1 Tbsp mint leaves and stir into dressing. Set aside while preparing salad, or transfer to airtight container and refrigerate for up to 1 week.
- Bring large saucepan of water to boil over high heat. While water is coming to a boil, prepare ice bath by placing a couple of handfuls of ice into large bowl and covering with cold water. Set aside.
- Blanch snow peas in boiling water for 10 seconds. Using slotted spoon, transfer to ice bath for 1 minute before placing on clean kitchen towel to drain. Repeat blanching and ice water bath treatment with bean sprouts, taking care to blanch bean sprouts in boiling water for only 5 seconds. Place bean sprouts to drain on clean kitchen towel alongside snow peas.
- Cook rice noodles according to package instructions and place in large bowl. Add about half the reserved dressing and toss to combine.
- Cut snow peas into bite-sized pieces and add to bowl with noodles along with bean sprouts, cherry tomato halves, watermelon pieces, torn basil leaves, green onion, and remaining 1/3 cup torn mint leaves. Drizzle with remaining dressing before gently tossing all together. Pile onto serving plates and garnish with a sprinkling of chopped peanuts, if using, and lime wedges.
Notes
Each serving contains: 215 calories; 6 g protein; 2 g total fat (0 g sat. fat); 45 g total carbohydrates (11 g sugars, 4 g fiber); 590 mg sodium
Sweet Mint Pesto with Grilled Peaches
For this recipe, sun-kissed peaches are used; however, other fruits such as pineapple, mango, nectarine, or plums would work equally well. Paired with a refreshing minty pesto sauce, this speedy dessert is sure to be a hit at your next BBQ.Ingredients
Method
- Preheat barbecue grill to medium-high.
- While barbecue preheats, make mint pesto sauce. In blender, place mint, 3 Tbsp grapeseed oil, olive oil, pine nuts, honey, vanilla, and salt. Blend, scraping down sides of blender jug as needed with rubber spatula, until pesto is mostly smooth, about 30 seconds. If pesto is too thick, thin with water, adding 1 Tbsp at a time until desired consistency is achieved.
- Cut peaches or your chosen fruit in half and discard pits. Rub cut side of fruit with some of the remaining 1 Tbsp grapeseed oil. Place fruit cut-side down on preheated grill and cook, moving as needed so fruit does not burn, until warm and grill marked, about 2 minutes.
- To serve, divide grilled fruit among serving bowls and top with some mint pesto. While delicious just as is, topping with a scoop of ice cream is highly recommended, as it gives the final dish more depth and richness.
Notes
Each serving contains: 271 calories; 4 g protein; 19 g total fat (2 g sat. fat); 26 g total carbohydrates (21 g sugars, 5 g fiber); 70 mg sodiumBy Lawren Moneta
Article Courtesy of Alive Magazine
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Emerald Pineapple Smoothie
Ingredients
Method
- To extract the coconut water, poke a hole with an awl into one of the three eyes, invert and allow water to drain. When all coconut water is extracted, wrap coconut in a cloth and using a hammer, carefully crack open the coconut. Alternately, use 1 cup bottled coconut water.
- In a blender pitcher, combine the coconut water, banana, pineapple, spinach, and greens powder.
- Blend contents until smooth and serve promptly.
Notes
If serving this as a smoothie bowl, pour smoothie into the split coconut (or bowl) and garnish with dragon fruit, blueberries, kiwi, flaked coconut, and chia seeds.Recipe Courtesy of INFRA
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Reishi Cappuccino Smoothie
Reishi Cappuccino Smoothie
Reishi Mushroom Smoothie: A Nutrient-Packed Way to Start Your Day
If you’re looking for a healthy breakfast option that will boost your immune system, improve your focus, and give you sustained energy throughout the day, look no further than the reishi mushroom smoothie. This delicious and nutritious smoothie is packed with powerful ingredients like reishi mushrooms, dates, and cacao that offer numerous health benefits.
Reishi mushrooms, also known as Lingzhi mushrooms, are one of the most popular medicinal mushrooms in the world. They have been used in traditional Chinese medicine for thousands of years to boost immunity, improve energy levels, and promote longevity. Reishi mushrooms contain polysaccharides, triterpenes, and other bioactive compounds that have been shown to have anti-inflammatory, anti-cancer, and antioxidant properties.
In addition to reishi mushrooms, this smoothie contains dates, a natural sweetener that is a great alternative to refined sugar. Dates are high in fiber, potassium, and antioxidants, and they have a low glycemic index, which means they won’t cause a sudden spike in blood sugar levels. Dates also contain essential minerals such as iron, calcium, and magnesium, which are essential for maintaining healthy bones and muscles.
Cacao is another superfood that adds flavor and nutrition to this smoothie. Cacao is the raw form of chocolate and is a great source of antioxidants, magnesium, iron, and fiber. It also contains theobromine, a natural stimulant that can improve mental focus and enhance mood. However, it’s important to note that cacao is not the same as commercial chocolate, which often contains added sugar and other ingredients that can negate its health benefits.
This Reishi Cappuccino Smoothie is an excellent way to start your day with a boost of nutrients and health benefits. Reishi mushrooms, dates, and cacao are all powerful superfoods that can support your overall health and wellness. So, try this recipe today and enjoy the delicious and nutritious benefits!
Reishi Cappuccino Smoothie
This earthy and creamy concoction is not only delicious but also packed with amazing health benefits. Reishi mushrooms are known for their immune-boosting properties and are a great addition to any healthy lifestyle. If you're a fan of functional beverages or looking for a new twist on your smoothie routine, give this recipe a try!Ingredients
Method
- Place all ingredients in a blender and process until smooth. Adjust seasonings to taste and enjoy!
Recipe Provided by INFRA
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Tropical Smoothie Bowl
Tropical Smoothie Bowl
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Tropical Smoothie Bowl
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. How will you top your tropical smoothie bowl?Ingredients
Method
- Blend frozen fruit, almond milk, orange juice, and honey until smooth. Mixture will be thick. Pour into serving bowls.
- Top with fruit and sprinkle on chia seeds, hemp hearts, and shredded coconut. Serve immediately. Enjoy!
Recipe Provided by INFRA
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Healthy Mango Smoothie + How-To Cut A Mango!
Healthy Mango Smoothie
Servings 2Ingredients
- ½ cup frozen banana slices
- 1 cup fresh diced mango
- 1 cup frozen mango chunks
- ½ cup your favorite plain yogurt
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Place all ingredients in a high-powered blender and puree until smooth. Enjoy served in a tall glass with a straw!
Notes
Leftover smoothie makes great popsicles! Just pour into popsicle molds and freeze.
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6 Easy Breakfast & Lunch Ideas thanks to Christine Waltermyer!
6 Easy Breakfast & Lunch Ideas
thanks to Christine Waltermyer
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
We’re more than halfway through the first half of this school year! 🤓 What better time to switch up your breakfast and lunch routines. Christine Waltermyer and the Natural Kitchen Cooking School have whipped up 6 easy recipes for us – 3 before-school breakfasts to keep them full until lunch 🧇 & 3 school lunch ideas that your kids will look forward to eating! 🥗
Easy Before-School Breakfast Ideas
Carob Smoothie
Servings 1Ingredients
- ¼ cup shredded coconut
- 1 cup water
- 1 ripe avocado pitted and peeled
- ¼ cup cooked pumpkin puree
- dash sea salt
- 1 heaping tablespoon carob or cacao powder
- ⅛ teaspoon vanilla powder
- stevia or honey to taste
Instructions
- Place the shredded coconut and water into a blender. Blend on high for a few minutes, scraping down the sides as needed. Strain through a nut milk bag if desired.
- In the blender, place the milk and all remaining ingredients. Puree until smooth.
- Optional: Add a scoop of your favorite protein powder or some walnuts to add protein to this smoothie.
- Enjoy!
Carrot Spice Waffles with Maple Almond Butter
Servings 2Ingredients
- ¾ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon vanilla powder
- ½ teaspoon pumpkin pie spice or ground cinnamon
- 2 tablespoons Lakanto monk fruit sweetener with erythritol
- ½ cup unsweetened almond milk
- ¼ cup avocado oil or melted coconut oil optional
- 2 eggs
- ½ cup shredded carrot
Maple Almond Butter Topping:
- ¼ cup almond butter
- ¼ cup maple syrup
Instructions
- In a large bowl, combine the almond flour, coconut flour, sea salt, baking powder, vanilla powder, pumpkin pie spice, and monk fruit sweetener. Whisk to blend together.
- Add the almond milk and optional avocado oil if using. In a small bowl, beat the eggs, then add them to the almond flour mixture. Stir well. Add the shredded carrot and fold in gently.
- Preheat the waffle iron. Just before adding the batter, lightly brush with a silicone brush or spray the waffle iron with a little avocado oil or coconut oil. Using a spoon or measuring cup, quickly add half of the batter (about 1 cup). Spread it evenly over the waffle iron, then close it.
- If you have the kind of waffle iron you can flip, cook for about 2 to 3 minutes on one side, then flip it. Cook for an additional 2 ½ minutes on the other side. If you have a regular waffle iron that does not flip, just cook for 4 to 5 minutes.
- Carefully open the waffle iron. Let the cooked waffle cool slightly before removing. Repeat with remaining batter.
- To make the maple almond butter topping: In a small bowl, mix together the almond butter and maple syrup. Serve the waffles warm, spread with the maple almond butter.
- Enjoy!
Egg Muffin Cups
Servings 12 cupsIngredients
- ⅔ cup diced red onion
- water or cooking oil of your choice
- sea salt
- ⅔ cup carrot finely diced
- 10 large eggs
- 1 teaspoon prepared dijon mustard
- ½ teaspoon salt
- a few pinches freshly ground black pepper
- coconut oil or avocado oil for the muffin tin
- 1 cup cooked broccoli florets
Instructions
- Heat a medium size cast iron skillet or other skillet of your choice over medium heat. Add the red onion, a small splash of water and a pinch of the sea salt. Cook for a few minutes, until they start to soften. Add the carrots, and another pinch of sea salt and splash of water. Cook for another few minutes, or until all vegetables are tender.
- Crack all of the eggs into a large bowl. Beat the eggs. Add the Dijon mustard, sea salt and black pepper. Stir again.
- Preheat the oven to 350 degrees F.
- Prepare your muffin tin by generously greasing each muffin cup with some coconut oil or avocado oil. Add a spoonful of the cooked red onion-carrot mixture to each cup, evenly distributing the veggies among the 12 muffin cups.
- Pour some of the egg mixture into each muffin cup, dividing equally. Bake for 25 minutes or until the tops are set and no longer wet. Cool for 15 minutes. Use a knife around the edges to release the egg muffin cups from the muffin tin.
- Enjoy!
Notes
Store in the refrigerator for up to 5 days.
School Lunch Ideas
Salmon Patties with Dill Sauce
Ingredients
- 15 ounces canned wild-caught salmon (or cooked fresh salmon)
- 2 eggs
- ⅓ cup almond flour
- 2 scallions thinly sliced
- ¼ cup minced parsley
- ½ teaspoon sea salt (+ more for sprinkling on the finished patties)
- a few grinds of freshly cracked black pepper
- 2 tablespoons avocado oil or coconut oil for frying
For the Dill Sauce:
- ½ cup avocado mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon fresh dill finely chopped
- 2 teaspoons lemon juice
Instructions
- Drain the canned salmon and place in a large bowl.
- Add the eggs, almond flour, scallions, parsley, sea salt and pepper. Mix well, cover and refrigerate for 15 minutes.
- Form the salmon mixture into 7 or so patties.
- Heat a large skillet over medium heat. Add the avocado or coconut oil, and quickly add the salmon patties. Depending on the size of your skillet, you can add all of them or just 4 patties at a time.
- Cook for about 4 or 5 minutes on one side. Using a spatula, carefully turn each patty. Fry for another few minutes on the other side.
- To make the dill sauce: In a small bowl, combine all of the dill sauce ingredients. Stir well. Serve the salmon patties warm, drizzled with the dill sauce.
- Enjoy!
Salmon Salad with Lettuce Cups
Ingredients
- 8 ounces frozen wild salmon thawed
- sea salt & pepper
- 1 tablespoon avocado oil or coconut oil
- 2 tablespoons celery minced
- 1 tablespoon onion minced
- 2 teaspoons lemon juice
- 2 teaspoons fresh dill finely chopped
- ⅓ cup avocado mayonnaise
- To Serve: butter lettuce, radicchio
Instructions
- Pat the salmon dry using a paper towel. Sprinkle with sea salt and pepper.
- Heat a skillet over medium heat. Add the avocado oil, then quickly add the salmon, flesh side-down. Cook uncovered for 4 to 5 minutes. Use a spatula to turn the salmon. Cook for three more minutes on the other side.
- Once the salmon has cooled to the touch, remove any bones. You can also remove the skin and gray-colored fat if desired. Using a fork, flake the salmon apart. Place the prepared salmon in a large bowl.
- Add the celery, onion, lemon juice, sea salt and pepper to taste, fresh dill and mayonnaise. Stir to combine and adjust seasoning to taste.
- Fill radicchio or butter lettuce leaves with a generous spoonful of the salmon salad per leaf.
- Enjoy!
Broccoli & Carrots with Homemade Guacamole
Servings 2Ingredients
- 1 cup carrot sticks or flat planks
- 1 cup broccoli – a combination of broccoli florets & peeled stems sliced
- sea salt
- 1 avocado pitted
- 2 teaspoons fresh cilantro chopped
- ½ teaspoon sea salt or to taste
- black pepper to taste
- 1 tablespoon chopped onion
- 1 teaspoon fresh lime juice or more to taste
Instructions
- In a medium saucepan, bring a few inches of lightly salted water to a boil over medium high heat. Keep a strainer or colander nearby, with a plate underneath. Drop the broccoli florets and peeled stems into the water. Cook for a few minutes.
- Remove the broccoli with a slotted spoon. Place them in the strainer to cool.
- Bring the water back to a boil, then drop in the carrot planks. Cook for a few minutes. Remove the carrot planks with a slotted spoon. Place them in the strainer to cool.
- Make the guacamole: In a large bowl, mash the avocados. Add the sea salt and black pepper to taste. Add the lime juice, cilantro, chopped onion and lime juice. Stir well.
- Serve the cooled vegetables and guacamole, or pack them into a portioned lunch container as a snack on the go.
- Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
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Introducing MUSH – The New Way to Eat Breakfast in 2021
Cold. Creamy. Like Pudding.
Just what you were looking for – an easy, healthy breakfast that’s perfect on-the-go. They make healthy food convenient and delicious so that you can incorporate more of it into your life. Because after all, you are what you eat.
Why Overnight Oats?
All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down the acid and helps increase the absorption of nutrients, like zinc and iron.
Soaking the oats also facilitates the break down of the natural starches, a type of complex carbohydrate, found in oats. This helps to improve digestion, aid in weight loss, and increase feelings of fullness.
Better absorption. Better digestion. BETTER YOU.
“Mushy. In all the right ways.”
Made with simple, whole food ingredients, each Mush Overnight Oats product contains 8 or less real ingredients. Available in these amazing flavors year-round: Apple Pie, Coffee + Coconut Cream, Dark Chocolate, Strawberry, Vanilla Bean, & Wild Blueberry. If you love these, keep your eye out for their fun seasonal flavors available for limited times!
Did we mention how healthy their overnight oats actually are?
No heat pasteurization. No preservatives. No fillers. No artificial flavors or colors. Gluten free. Dairy free. Non-GMO. Protein rich. High in fiber. Plant-based.
Save $1 on 5oz. MUSH Overnight Oats during the month of January – try them all!
Overnight Oats Smoothie
Vegan ~ Serves 1
Making healthy on-the-go breakfast smoothies is now even easier! Mix up your morning smoothie everyday of the week without the worry of buying so many ingredients.
Ingredients
1 5oz Mush tub – any flavor you like!
1/2 cup of plant-based milk – almond milk, oat milk, hemp milk, etc.
A handful of fresh fruit – will vary depending on the flavor of Mush you’d like to pair with
Optional Toppings: fresh fruit, honey, maple syrup, chia seeds, etc. – the possibilities are endless!
Method
Combine all ingredients in a blender and blend until you’ve reached your favorite smoothie consistency. Pour into glass, add toppings if you prefer and enjoy!
References:
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