Health + Recipes: Banana Chai Smoothie

Simple recipes with less ingredients are not only fun and easy, but healthier for your body! This simple smoothie recipe from Free People is delicious and nutritious. Make this at home as part of your breakfast or for a mid-day snack!

Cinnamon is known to help lower blood sugar for people with type 1 or type 2 diabetes. It can also lower LDL cholesterol levels. Chai on the other hand is a great digestive aid! And of course bananas are packed with potassium and fiber ;)

Enjoy the taste and the health benefits!

Makes 1 smoothie

1 banana
1 cup almond milk
1 tbsp chai spice (add more or less, depending on your taste!)
1 cup ice cubes

1 teaspoon of cinnamon

Add all ingredients to a blender, and blend until smooth.  Top with a little bit of nutmeg or cinnamon!

No Bake Oatmeal Granola Bar

Clean Eating Made Easy

Try this new and healthy recipe for a great snack! It's easy, fun and absolutely delicious. 

Enjoy! 

ngredients:

• 2 cups (200 g) Arrowhead Mills Old Fashion Oats
• 1/2 cup (70 g) dried cranberries, fruit juice sweetened
• 1/3 cup (50 g) raw cocoa nibs
• 2 tsp. ground cinnamon
• 1 pinch sea salt (optional)
• 1/3 cup (80 ml) coconut oil
• 1/3 cup (80 ml) honey
• 1 tbsp. pure vanilla extract
• 3/4 cup (200 g) raw, creamy almond butter

Directions:

1. In a large mixing bowl, combine the oats, cranberries, cocoa nibs and cinnamon. Stir well.
2. In a small pot, combine the oil, honey, vanilla extract and almond butter over medium heat. You want to warm this enough to combine the liquids well. But DO NOT BOIL!  Stir constantly to avoid any simmering. This warmth is strictly to get everything to combine as well as to make it a bit more fluid for mixing with the oats.
3. Pour the nut butter into the mixing bowl and mix well to completely coat the oats.
4. Press mixture into an oiled or parchment lined baking dish. (Mine -pictured above- was 9 x 4 1/2)
5. Freeze for 2 hours.
6. Cut bars with a sharp knife and store in the freezer for up to 2 months, tightly wrapped so no air gets to them. Note that by the time lunch time comes around, these will no longer be frozen and will be perfect to eat. (These keep in the fridge for about a week.)

source

Recipe of the Day: Squash

Squash Soup with Sage and Orzo

2 medium butternut squash (about 3 lbs)
1 large onion, diced
4 cups vegetable stock
1 tbs vegan butter
2 tbs olive oil
2 tsp ground coriander, divided
1 tsp white pepper
2 tbs fresh sage, chopped, plus additional for garnish
salt and pepper to taste
2 cups orzo, cooked

Directions

Preheat oven to 425°. Peel and halve both squash, scooping out the centers. Coarsely chop three halves of squash and set aside for the soup. Dice the remaining half, into large pieces for roasting (approximately 3/4” squares). Toss the cut pieces with 2 tbs olive oil, 1 tsp coriander, and a generous seasoning of salt and pepper. Roast the squash on two baking sheets for 30 minutes, flipping the pieces, and rotating the pan halfway through. When squash is done roasting, set aside for serving on top of the soup.

In a large dutch oven, heat 1 tbs vegan butter over medium heat. Cook the onion until translucent, about 5 minutes. Add the coarsely chopped squash, vegetable stock, 1 tsp coriander, sage, white pepper and generous shakes of salt and pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes. Remove soup from heat and either using a stick blender or working in small batches in a convention blender, puree until smooth. Depending on the size of your squash, your puree may be very thick. If this is the case, thin soup with water, adding one tablespoon at a time until the desired consistency is reached.

To serve, place 1/2 cup of cooked orzo in bowl and top with roasted squash. Pour the squash soup around the orzo and garnish with fresh sage and freshly cracked pepper.

Source: Squash Soup with Sage and Orzo | Free People Blog http://blog.freepeople.com/2013/09/squash-soup-sage-orzo/#ixzz2ffnrc9fx

PL Health: Freepeople Repost "Fig Grilled Cheese"

Love this new recipe we found from Free People! A unique blend of health within a classic meal to make the ultimate fig grilled cheese sandwich. You can also substitute the whole wheat bread with gluten free bread for our gf community!

There are so many delicious fruits in season this month so I would like to share some recipes that will take advantage of the produce available this summer. This first recipe is a sweet and savory grilled cheese. Ripe figs are very sweet – pick out the soft deep purple ones that hold their shape when shopping. Goat cheese always pairs well with figs, but for a little twist try adding Thai basil and tamarind glaze!

Whole Wheat Sour Dough

Fresh Figs

Goat Cheese

Thai Basil

Tamarind Glaze

Butter for Frying

Cut your bread into thin slices. On one side of the bread drizzle some of the glaze and on the other spread a layer of goat cheese. Add a thin layer of fresh sliced figs and picked Thai basil.Press both sides together and prepare to grill. Melt some butter in a frying pan until evenly coated. Heat both sides of the sandwich until golden brown and cheese is melted. Enjoy!

Yum!

PL Delights: Chocolate Guinness Cake from Bleubird

Yum! This recipe looks delicious from one of our favorite bloggers, bleubird. Bake this for your next family event :)

chocolate guinness cake by nigella lawson.

you will need...

1 cup guinness
8.83 oz unsalted butter
¾ cup unsweetened cocoa
2 cups superfine sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda

for the frosting

8 oz cream cheese
1 ¼ cups confectioners sugar
½ cup heavy cream (or whipping cream)

directions in nigella's words...

preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch spring form tin. pour the guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

when the cake's cold, sit it on a flat platter or cake stand and get on with the icing. lightly whip the cream cheese until smooth, sieve over the confectioners sugar and then beat them both together. or do this in a processor, putting the unsieved confectioners sugar in first and blitz to remove lumps before adding the cheese. add the cream and beat again until it makes a spreadable consistency. ice the top of the black cake so that it resembles the frothy top of the famous pint.

Zucchini and Quinoa Stuffed Mushrooms

Thank goodness for Pinterest! We've found our new favorite deliciously healthy, gluten free, and vegetarian side dish. Try this savory appetizer at home!

Ingredients

• 1 lb mushrooms
• 1 tbs butter
• ½ cup quinoa
• 1 garlic clove (minced)
• 1 small zucchini*, diced small
• 1 cup organic low sodium vegetable or chicken stock
• 2 tbs white wine
• 1 bay leaf
• ½ tsp lemon zest
• ½ cup shredded cheese, Italian blend

Instructions

1. Separate the stems from mushroom caps. Small dice the stems, and set aside.
2. Melt butter in skillet over medium heat.
3. Add quinoa, garlic, and zucchini squash. Saute until quinoa is toasted, then add mushrooms and saute another minute.
4. Add stock and bay leaf, reduce heat to simmer and cover. Quinoa should be fully cooked and fluffy in about 20 minutes.
5. Preheat oven to 375 degrees.
6. Remove from heat, and stir in the cheese. When cool enough to handle hand pack stuffing into mushroom caps.
7. Coat a baking dish with non-stick cooking spray and arrange mushrooms in it.
8. Bake for 16-18 minutes.
9. Serve with sprinkle of Parmesan cheese or squeeze of lemon.

Food: Banana Egg Pancakes

As if pancakes weren't already the easiest dish to make, they just got easier! All you need is bananas and eggs!

1. Take 3 bananas and mash them with a fork
2. Beat 2 eggs until fully mixed
3. Combine both bananas and eggs together and mix
4. Add 1 tbsp of cinamon or nutmeg for added flavor
5. Cook with Coconut Oil! (or olive oil, any oil of your choice)

All done!

Foods We Love: Whole Food's Cherry Brown Sugar Fool with Honey Almonds

Ingredients: 

• Honey Almonds:
• 1/3 cup sliced almonds
• 1 tablespoon honey
• Cherry Brown Sugar Fool:
• 1 cup pitted fresh sweet cherries
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1 tablespoon sugar
• 2 tablespoons water
• 3/4 cup heavy cream
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• Method: 

  Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
  
  In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
  
  In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes.
  
  Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  
  In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully -- there should be beautiful cherry streaks running through the fresh cream.
  
  Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
  Nutritional Info: 

  PER SERVING:180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g carbohydrate (1g dietary fiber, 12g sugar), 2g protein

Health: Pineapple Brakfast Sandwich

Ingredients: 

• 1/2 cup finely chopped fresh pineapple
• 4 tablespoons Neufchatel or part-skim ricotta cheese
• 2 slices whole grain bread, toasted
• 4 large strawberries, sliced
• 2 tablespoons chopped walnuts
• 
  
• Method: 

  In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.
  Nutritional Info: 

  PER SERVING:220 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 230mg sodium, 21g carbohydrate (4g dietary fiber, 8g sugar), 8g protein

  Find more recipes from the source

Health: Almond Crusted Salmon with Carmalized Onions and Basil

Ingredients: 

• 1/2 tablespoon butter
• 1/2 tablespoon plus 1 teaspoon extra virgin olive oil, divided
• 1 sweet onion, thinly sliced
• Salt and pepper, to taste
• 1/2 teaspoon lime juice
• 1/2 cup almond meal
• 4 teaspoons honey mustard or sweet prepared mustard
• 4 (4- to 6-ounce) skinless salmon fillets, skin removed
• 1/4 cup thinly sliced green onions
• 1/4 cup basil leaves
• Method: 

  Heat butter and 1/2 tablespoon of the oil in a large skillet over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized, 30 to 45 minutes. Stir in lime juice and keep warm. 
  
  Meanwhile, preheat oven to 375ºF. Grease the bottom of a large baking dish with remaining 1 teaspoon oil. Put almond meal into a wide, shallow dish and season salmon with salt and pepper. Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks. Arrange salmon in prepared baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes. 
  
  Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.
  Nutritional Info: 

  PER SERVING:380 calories (200 from fat), 22g total fat, 3.5g saturated fat, 95mg cholesterol, 410mg sodium, 10g carbohydrate (2g dietary fiber, 4g sugar), 36g protein
  Find for recipes from Whole Foods here

Cocunut Curry Sauce Receipe from Girls Gone Strong

• Raw organic coconut butter
• Canned coconut milk (or organic chicken broth)
• Steamed broccoli florets (I prefer small pieces)
• Shredded carrots
• Red or vidalia onion
• Baby bella mushrooms
• Garlic salt or fresh garlic and sea salt
• Curry powder
• Dash of cinnamon, if desired
• Crushed red pepper or minced fresh jalapeno
• Shrimp (cooked or uncooked) or chicken-or really any protein source for that matter

• Depending on your protein choice, you may need to cook separately and set aside. I suggest cooking to almost done, and then simmering in the sauce.
• Caramelize the onions: Slice very thinly and add to a lightly greased pan set on high. After stirring for one minute, reduce heat to low and cook for 15 minutes while you prepare the rest of the food.
• In a separate pan, brown the mushrooms. Don’t crowd them or they won’t brown! Instead they will get soggy.
• Set aside mushrooms, onions, meat and add a Tablespoon of coconut butter to a sauce pan on medium-high heat.
• Add a 1/4 cup coconut milk (or a 1/2 cup broth), as well as garlic salt, pinch of curry and red peppers. Stir, and bring to a low boil, the reduce heat to low-medium. Add the rest of the ingredients, and stir to coat. If you want your sauce thinner, add more liquid. If you want it thicker, keep the heat higher to thicken.

Valentines Day Chocolate Truffle

Ingredients
For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
For the Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html?oc=linkback

Directions

1. Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
   
   Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
   
   Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
   
   For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
   
   Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
   
   Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
   
   Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
   
   
   
   Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html?oc=linkback

Zoey's Favorite

Zoey's favorite 

Post from Oleg 

Pink kasha

Ingredient 

1 cup milk 

1/4 cup kasha ( at Russian or international market)

Sprinkle salt 

Tablespoon butter

Squirt  of agave or honey 

Secret ingredient: 

Teaspoon Love :) 

Pink food coloring 

Directions:

Boil the milk on stove and the kasha and stir, must keep eye on it, once the mix thickens put on low add salt, butter and sweetener. Put in bowl and let cool down, add the food coloring :) cook with love! 

Xoxo Oleg