RECIPE: Cardamon and Coffee Smoothie

My friend, neighbor and fellow new-mom loves cardamom.  She also loves coffee.  We both could used more Zzzz’z these days, but until then, we’ll caffeinate.  She’s been adding spices to her homemade baby food, and passed along some cardamom to help spice up my life.  So, I dedicate this cozy cup-a-joe to her.  Sam, save 5 bucks on your lattes for the Ivy League education! And consider this tasty treat instead. Can be served cold or hot, depending on your temperment.

In a blender combine:

1 cup Ice (skip if you’re going hot)

1/2 cup H2O (boiling hot water if you’re going hot bevy)

1/2 cup Almond milk

1/2-1 cup Coffee (room temp if you’re going cold bevy)

1 Tbsp Honey

1 tsp Cinnamon

1 tsp Vanilla

1 tsp Cardamom

Cardamon Coffee Smoothie

RECIPE: Secret “Healthy Chocolate Ice Cream” Smoothie

You want to know a secret? Packing protein into your meals cuts cravings and obliterates hunger. Plus protein helps build strong muscles, which boosts metabolism.

So add clean protein to everything! A sneaky way to add protein to smoothies is to…

blackbean choclate smoothie

wait for it…

add black beans.  Sounds gross, I know, but ain’t nuthin’ gross about this tasty concoction! The beans not only add protein, but also create a smooth, thick creamy texture you are sure to love.

And as always, throw in some greens to make it a well-balanced meal!

black beans

Portions are approximate, so less water if you prefer a thicker smoothie.

In blender combine:

~3/4  cup milk (I use hemp but almond, coconut, rice, soy or cow’s milk work too)

~1/2 cup filtered water

~1/3 cup black beans (preferable cooked, but fine uncooked, from a can, rinsed and strained)

2 Tbsp cacao (coco powder)

1 Tbsp maple syrup (honey or sweetener of your choice would work too)

1 banana, frozen (you could use a raw banana + 3 cubes ice instead if you don’t store peeled frozen bananas in your freezer)

3 dashes cinnamon

Optional de-veined chard leaf or handful of spinach

[photo from nutmegnotebook.com]

RECIPE: Sun Dried Tomato and Quinoa Veggie Burgers

 Sometimes, you just want a BURGER. But, other times you just a need a protein-acious, patty that will satisfy but keep you in the health zone.  Veggie patties are a stupendous way to start or finish your day. Sure you can buy the over-priced, bland, wheat-filled, hockey puck veggie burgers. Or you can make these lil ladies! Eat as a patty, pair with eggs, crumble over a salad or dunk in your soup!

Quinoa Veggie Burgers

Makes approximately 8-10 patties.

Preheat oven to 375

In a medium-sized mixing bowl combine:

1 cup quinoa (cooked: boil 2 cups water, 1 cup quinoa until water is gone ~ 10 minutes, add a bouillon cube for flavor)

1 egg (farm fresh, hormone and cage free of course!)

4 oz tofu (squeeze it to crumble it in)

1/4 cup shaved/grated or finely chopped red onion

1/4 cup chopped sun-dried tomato

1/4 cup arugula chopped (just grab a handful and chop)

1/2 cup Red Mill flour (not processed)

1 Tbsp olive oil

1 tsp thyme

2 dashes sea salt

2 dashes ground pepper

On an olive oil greased pan, scoop palm-sized amount of ‘batter’ and gently flatten each one.

Bake for 15-20 minutes.

Eat right away or store in fridge with wax paper between patties. Pop them in the toaster over on 350 for ~ 3 minutes to reheat all week. Taste great atop a salad with dressing, by themselves, or with mustard, ketchup and onion!

RECIPE: Chard Wraps

Looking for the convenience of a wrap with 10 x the nutrition!? This is the recipe for you!

Plenty of menus offer a “healthy wrap” in their Lite Bites or Healthy Options section.

News flash! Most tortillas are loaded with lard, additives and preservatives (to keep them from molding and help them get crispy and brown perfectly!)

Turn any tortilla package over at the grocery store. Look at the ingredients. Now ask yourself, what the heck is THAT doing in my diet?

We scratch our heads wondering why so many people are stricken with cancer, dementia and obesity. Yet we continue to pump ourselves and our kids FULL of hazardous ingredients.

An EASY way to make a wrap super healthy is to use a swiss chard leaf in lieu of a tortilla.  Sure it may take a few go rounds for your family to get on board.  But every transition seems odd at first. (Think station wagons without car seats, choosing wheat instead of white bread or wearing a helmet while biking and skiing).  Soon it becomes your norm!
chard wrap4

INGREDIENTS:

Rainbow Chard or collard greens

Humus

Veggies

1. De-vein several rainbow chard leaves or collard greens (cut stalk out for entire length of leaf) creating a leaf half

2. Smear humus, mustard or salsa on a leaf half. option to add brown rice or quinoa to add bulk

3. slice your favorite veggies (cucumbers, carrots, peppers) and place in wrap

4. option to drizzle with Siracha vinegar or sprinkle with spices

5. roll wrap up. place a toothpick to hold together or use humus to adhere

I make several of these (~10) each sunday and place in glass container in the fridge to draw from all week!

chard wrap5