After chilly rain earlier this week, the Ohio weather gods have bestowed 60-degree weather upon us. Time to break out your blender and get some chocolate & spring greens in.
Join us in relishing this delicious, anti-inflammatory smoothie that is great for gut health!
2 cups almond milk
2 tbsp cacao powder
1 tbsp cacao nibs
2 tsp chia seeds
1 cup fresh blueberries
1 cup spinach
2 medjool dates
1 tbsp almond butter
2 tbsp shredded coconut
Add all ingredients to the blender and blend well. Add additional non-dairy milk or water
to reach desired consistency. Enjoy!
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Aaah, the freshness and promise of the back-to-school season. Even those of us not in school still seem to embody the spirit of excitement of learning and accomplishing goals. As every probably knows by now, a healthy breakfast is a key part in providing us with proper energy and focus. Enter the Fiesta Egg Frittata – these little muffins are colorful, easy to make, nutritious AND delicious. So many wins in such a small package!
Fiesta Egg Frittatas
Total Time: 30 minutes
10 organic eggs
1 cups chopped bell peppers
1 cup chopped spinach (or baby kale)
1/2 cup chopped cilantro
1/2 cup chopped onion
I cup diced mushrooms
1 tsp chili powder
½ tsp cumin
½ tsp sea salt
½ tsp black pepper
Preheat oven to 350°F. Lightly coat (12-compartment) muffin tin with non-stick cooking spray or use baking cups. Heat 1 tbsp olive oil in pan and add onion, mushrooms, and bell peppers; sauté for about 3 minutes. Add spinach and cook an additional 2 minutes. Place about 2 Tbsp of veggies into each muffin cup. Whisk eggs in medium-size bowl with chili powder, cumin, salt and pepper. Pour egg mixture over veggies in the muffin tin until about 80% full. Cook for about 25 minutes, until inserted butter knife comes out clean. If not using baking cups, take knife around the edges of the muffin tin to remove egg frittatas.
These breakfast treats are best enjoyed hot but can be kept in air-tight container in fridge for up to 5 days. Grab 1 or 2 on your way to school or work!
It turns out that the earth revolves around smoothie bowls; during this morning’s ‘solar eclipse’, you’ll see the sun temporarily blocked by, not the moon, but this colorful dish (safe to view with the naked eye) .
We used to call it ‘smoothie ice cream’ back in the day, whenever our too-thick fruit and vegetable blends were just easier to eat with a spoon. Now you can find them quite a few places, including fresh-juice establishments such as Native and Zest (if you’re in Columbus). Or…how about making your own?! It’s easy and there are so many ways to add variety, you’ll never be bored with breakfast again!
Prep time: 5 minutes, more if you want to have fun and take pictures
1 bag, 10oz of tropical fruit (strawberries, mango, banana) from Whole Foods
8oz of cranberries
1-2 cups of spinach
water to desired texture
Toppings – cacao nibs, walnuts, and shredded coconut
….but again, this is what we did; if you want to use chia seeds, sliced bananas, fresh blueberries, or almonds, do so. Try your own smoothie bowl adventure!
Put all ingredients (minus toppings) into blender and blend until desired thickness. Pour smoothie into bowl and top with your favorite fruits, nuts, or seeds.
photo source: kristineskitchenblog.com
Time: 20 min
Yield: 2 servings
- 1 avocado, diced
- 1 cup pineapple, diced (or use canned pineapple chunks)
- 1 jalapeno, minced (for a bit of spice/heat!)
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- salt & pepper
- 2 tilapia fillets (substitute halibut or most fish, if desired)
- 1 cup quinoa, cooked
- 2 cups fresh baby spinach
Preheat broiler. In a medium bowl, combine avocado, pineapple, jalapeno pepper, onion, cilantro, lime juice with salt and pepper to taste.
Coat a rimmed baking sheet with cooking spray or use coconut oil. Season fish on both sides with salt and pepper and place on the baking sheet and broil until all areas are opaque, about 6-7 minutes. Fish will flake easily with a fork when ready – don’t over cook it!
Meanwhile, cook the quinoa until done (little ‘tail’ will emerge). Season with salt and/or butter, if desired. Add in baby spinach so it wilts. Serve fish with the salsa on top and add as side of the quinoa with spinach for a delicious & healthy dinner!