Watermelon strawberry smoothie

Watermelon is in season! Enjoy a healthy and cool watermelon smoothie that works also great as an ice pop.

- 4 cups cubed seedless watermelon.
- 1 cup frozen strawberry
- 1 cup of frozen spinach
- 1 cup of coconut water or water.
- 1 tablespoon of lime juice
- 2 tablespoons of goji berries (optional)
- 1 tablespoon chia seed.
- 1 tablespoon agave or honey (optional)

Blend the spinach and coconut water until smooth. Add the remaining ingredients and blend again until smooth. Taste, and blend in sweetener is needed.

Vegetarian Lentil Chili

Once in a while you can let go of the classic chili and try a vegetarian chili. I guarantee it will taste like real chili.  

1 tablespoon Grape seed oil
1 large chopped onion

3 sticks of celery
2 chopped cloves garlic
2 cups whole small green lentils, rinsed
1 24-ounce can diced tomatoes or 3 large tomatoes
2 tablespoon tomato paste
1 cup frozen corn or fresh  
4  cups vegetable broth  
1 teaspoon salt and pepper
1 teaspoon cumin

1 teaspoon turmeric
1 tablespoon chili powder

1 teaspoon of Worchester sauce  

1 tablespoon Dijon mustard

Directions

1. Heat oil in a large stockpot over medium heat. Add onion, celery, spices and sauté́ until soft, about 5 minutes.

2. Add garlic and sauté́ for 1 additional minute.

3. Now add the lentils, tomatoes, tomato paste, corn, broth, worchester and mustard.

4. Bring to a boil. Cover pot and reduce heat to low. Simmer for 40 minutes, stirring occasionally.

Almond Banana Muffins (Gluten Free)

So yes everyone is looking for gluten free recipes these days. I love almond meal, which is made from raw almonds. This recipe is delicious and gluten free, so give it a try!

ingredients:
2 cups almond meal
2 eggs
1/4 cup maple syrup
1 tsp baking soda
1 cup rolled oats
½ tsp salt
1 tsp vanilla extract
3 tbsp coconut oil (or vegetable oil)
2 bananas

Directions:
1. Preheat the oven to 350 F.
2. Combine the eggs, maple, salt, vanilla, coconut oil and mashed bananas.
3. Add the almond meal, baking soda, nd oats and stir once more.
4. Divide into 10 muffins cups.
3. Bake for 22-25 minutes.

Pumpkin Ricotta Cheesecake

This is a liter version of pumpkin cheesecake. Instead of the classic cream cheese I am using ricotta cheese.

Ingredients

·         2 1/2 cups of ricotta chesses (try to get skim part)

·         1/3 cup of honey or agave

·         1 cup of pumpkin puree

·         3 eggs

·         1/3 cup sugar (optional)

·         1/3 cup of flour

·         1 heaping tablespoon of cinnamon

·         1 teaspoon of pumpkin pie spice

·         1 (9 inch) pie crust

 

Directions  

1.      Preheat the oven to 350.

2.      Bake the crust for 5 minutes or until slightly golden, remove from the oven and let it cool.

3.      While the crust is baking, beat together with a hand mixer or with a large spoon the ricotta, flour, pumpkin, honey, eggs, cinnamon, and pumpkin pie spice. Continue to beat until creamy.

4.      Pour the filling into the baked crust. Bake at 350 for 50 minutes. Let cool prior to serving.

 

Soba Tofu Stir Fry

Ingredients

·         8 ounces soba noodles

·         Coarse salt

·         2 tablespoons grapeseed oil

·         1 onion, chopped.

·         1 cup crimini mushroom, chopped.

·         2 garlic cloves, chopped

·         1 package (12 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes

·         2 teaspoon of cornstarch mix with 3 tablespoons of water.

·         1 cup frozen peas

·         ½ to 1 teaspoon five spice

·         2 tablespoons peanut butter

·         3 tablespoons rice vinegar or mirin

·         2 tablespoons soy sauce

·         1 orange, chopped (optional).

·         1 lime.

 

Directions

1. Cook soba noodles in a large pot of salted water until soft, about 4 minutes. Drain, and then rinse with cold water; set aside.
2. Heat 1 tablespoon oil in a large wok over medium-high heat; add carrot, onion, and mushroom and season with salt. Cook, for 5 minutes, add the garlic, and stir fry for a couple more minutes.
3. Add the tofu with a splash of water or broth,  a splash of soy sauce and finally add cornstarch mix.  Cover and cook, tossing occasionally, until tofu is cooked, 10 to 12 minutes.
4. Drain the noodles. Reduce the heat of the wok and add soy sauce, frozen peas, rice vinegar, peanut butter, five spice powder and noodles. Cook, string 2 minutes, then return vegetables and toss together.
5. Heap the stir fry to serving bowl, garnish with orange pieces, and a squeeze of lime juice.

 

Peach Berry Smoothie

With the end of peach season, I decided to make one last summer peach smoothie. Be sure to use fresh peach or nectarine for this healthy smoothie.

2 fresh peaches or nectarines chopped 

1 1/2 cups of strawberries chopped and frozen

1 cup coconut milk

2 cups of ice

4 dates chopped

2 tbsp. hemp seed or flaxseed 

1 tbsp. honey

1 tsp. vanilla extract

Directions

Blend all the ingredients until creamy. If it’s not sweet enough for you, add more honey.

Kale Smoothie

Coconut milk and pineapple work really good together. If you don’t have mango, you can use 2 cups of frozen pineapple.

1 1/2 cups coconut milk

3 cups Kale

1 cup chopped pineapple frozen

1 cup chopped mango frozen

1 chopped banana frozen

1 tablespoon flax seeds

1 tablespoon honey to sweeten

 

Directions:

Blend kale and coconut milk together for 30 seconds. Next add remaining ingredients and blend until creamy. If it’s not sweet enough for you, add more honey.