Creamy Carob Banana Dream Smoothie...

This has seriously been my favorite breakfast smoothie of late. I came up with it a few weeks ago when I was craving a creamy, chocolate flavor but wasn’t really in the mood for my usual chocolate smoothie. For whatever reason I found myself really craving carob - which I do like, but don’t normally get that crazy about. - Since I had some carob powder on hand I decided to give it a try. The carob, coconut, date, banana, cashew combo works so well! You’ll be amazed, and become totally addicted to it like I did. Plus it’s so simple you can’t not try it, and it’s naturally sweetened, no sugar or artificial sweetener here.

Creamy Carob Banana Dream Smoothie

1 ½ Frozen Bananas
1 C Unsweetened Vanilla Coconut Milk
3 Medjool Dates Pitted
1 ½ Tbsp Carob Powder
1 Tbsp Cacao Nibs
*** 1 heaping Tbsp Cashew Butter

- Place all ingredients in a high-speed blender and blend for 60-90 seconds until completely smooth and creamy.


*** Note - For a different but equally amazing flavor swap out the Cashew Butter with Hazelnut Butter. SO GOOD!*** 

Breakfast For Dinner: My Husband's Birthday Celebration 2014...

My Plate

December 30th is my husband’s birthday, and it’s a particularly terrible time to have a birthday if you ask me. With Christmas just barely over, and New Years right around the corner most people are full, tired and ready for the holidays to be over - myself included - the last thing anyone wants to do is go to another party, eat another massive amount of food, and have to shell out more money for more gifts. December is an especially bad time to have a birthday if you live in Chicago, because it’s so damn cold you can’t even have the consolation of being able to go out and do anything nice. Forget outdoor activities in -20 degree weather. So, with this in mind I always try to give my husband the most special birthday I can think of. We’re not big on gifts since we normally by whatever we want whenever we want but I try to pick him up a few surprises that he might not purchase himself. I offer to make him anything he wants for his birthday dinner, and since it’s his day we can do whatever he wants. This year it was simple, we saw some movies, had dinner, went bowling. Bowling is always something that happens on his birthday, because it’s something he enjoys but I do not, except since it’s his birthday it’s the one day of the year I voluntarily and un-grumpily go along.

Last year for his special birthday dinner he wanted sushi. This year, he wanted Breakfast for dinner. Breakfast is probably his favorite meal, and he loves breakfast foods but since I am so rarely in the mood to eat in the morning I don’t normally make breakfast. At first I was disappointed that he wanted breakfast. I was hoping for more of a challenge, I was hoping for something decadent, but it’s his birthday after all and after taking some time to think about it I realized what a relief it would be to make a simple meal after having made so much decadent food already.

So breakfast is what I made, specifically he requested Banana Stuffed French Toast and some kind of Tofu Scramble. He also said he wanted Sweet Earth Bacon and Field Roast Breakfast Sausages, but wasn’t more specific then that. I like to have a little freedom to play around with and so that was a good enough guideline for me.

Field Roast Breakfast Links
Sweet Earth Hickory Sage Smoked Bacon 

I decided upon the Stuffed Banana Berry French Toast from Lauren Ulm’s book “Vegan Yum Yum” I’ve made this before - and posted about it - and we’d both loved it so it seemed the right choice. The only trouble was that the french bread I’d bought was a few days too old and so it was hard as a bloody brick. Needless to say that after much effort I could not cut the bread properly to ‘stuff’ it and so I simply used it to make regular french toast and topped it with the berries and bananas. Still good. I should have known better and picked up a new bread but oh well. My husband offered no complaints as he scarfed down 4 pieces!

Stuffed Banana Berry French Toast 

Since I had never made Lauren Ulm’s Tofu Scramble before and my husband didn’t give me a specific scramble that he wanted I decided to make the Tofu Scramble with Seitan Sausage also from “Vegan Yum Yum” This is a simply seasoned scramble packed with protein. Not only does it have tofu, and seitan but black beans too! Plus broccoli, shredded carrot, wine vinegar, soy sauce, nutritional yeast, turmeric, mustard seeds, and cumin seeds. I really liked the idea of these seasonings and though it’s not how I normally make tofu scramble I have to say this was absolutely delicious!

Tofu Scramble with Seitan Sausage 

Then I decided that breakfast just couldn’t be breakfast without some kind of fried potato and so I dug out my copy of Isa Chandra Moskowitz’s book “Vegan Brunch” and decided on her Peruvian Home Fries. It seemed a fitting choice considering we were just in Peru in September. This potato hash uses Peruvian Purple Potatoes, Coriander Seeds, Red Pepper Flakes, Red Bell Pepper, Red Onion, salt, cilantro and oil. I loved the flavor combination on these potatoes, the coriander seeds tasted great and I liked the little pop you got when you bit into one. Though red pepper flakes are used in this dish these potatoes are not spicy, as most Peruvian food isn’t spicy. There is just enough red pepper to give them some flavor without lending much heat. I could have gobbled up the entire skillet if I wasn’t already so full.

Peruvian Home Fries 

Then there was the plate of Sweet Earth Hickory and Sage Smoked Bacon and The Field Roast Breakfast Links. Both of which cook up nice and easy and taste great, especially when dipped into some ketchup and maple syrup. All in all I’d have to say this was a damn successful breakfast dinner, unfortunately by the time we were done eating we were both too full for the cake I’d made. So instead we’re having the cake tonight as the coup de grace to our New Years/Birthday Pizza Party. Until tomorrow!

White Chocolate Cherry Smoothie...

I don’t know about you but I’ve been addicted to cherries lately. I probably buy a few pounds per week and every morning I eat a bowl of them for breakfast. I’ve always loved cherries, but this summer they seem to be particularly ripe and delicious, and I just can’t get enough. I’ve also been really addicted to peanut butter lately, and I’ve had a strange craving for white chocolate which got me thinking this week that I might like combining all three of these things in one way or another.

This morning after a little bit of deliberation I decided to try mixing them together in a smoothie. It was either that or a dessert and I just didn’t feel like baking today. As it happens though this smoothie is like a dessert in a glass, super yummy, and decadent! Actually - as weird as it sounds this smoothie tastes a little bit like Christmas - probably the nutmeg. Anyway it came as a big surprise to me because I didn’t have any real idea of what the end result would be. I can honestly say it far exceeded my expectations, and if you like decadent dessert like smoothies definitely give this one a try!

White Chocolate Cherry Smoothie 

1 1/4 C Vanilla Almond Milk
1/3 C Vegan White Chocolate Chips
1/3 C Frozen Cherries
½ Frozen Banana
** 2 Tbsp Peanut Butter & Co’s White Chocolate Wonderful Peanut Butter
1 ½ tsp Vanilla Extract
1 tsp Maca Powder
1 tsp Lucuma Powder
½ tsp Mucuna Powder
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cinnamon
4-6 Ice Cubes

- Place the vegan white chocolate in a small saucepan over medium heat. After about a minute the chocolate should begin to melt, add in a 1/4 cup of the almond milk and stir the two together until the white chocolate has melted fully.

- Remove the saucepan from the heat and stir in the vanilla extract.

- Combine the white chocolate mixture with the cherries, banana, peanut butter, maca, lucuma, mucuna, nutmeg, cinnamon, remaining almond milk and ice cubes in a highspeed blender. Blend on high for 90 seconds or until the mixture is smooth.

- Pour into a glass and garnish with a dash of nutmeg and a few dried cranberries or cherries for a festive feel. Enjoy!

*** Note - I don’t know if there’s any real substitute for Peanut Butter & Co’s White Chocolate Peanut butter, but you could just use regular peanut butter and add in more vegan white chocolate to compensate. Also you can use fresh cherries rather then frozen if you prefer, but then you may want to use more ice to get the same consistency.*** 

Chocolate Cinnamon Power Shake...

I’ve always been a big fan of protein shakes/smoothies. Since I’m not normally a big eater in the morning these have always been my salvation. Since my last cleanse however I’ve been mostly sticking to fruit for breakfast in the morning, and so I haven’t bought protein powder or anything like that in ages, but lately I’ve been really craving a good ‘ole chocolate protein smoothie. Today since I was particularly ravenous upon waking, - and since I still don’t have any protein powders - I decided to just throw together my own little power shake.

I was amazed by the result. It tastes so good, and so decadent, and it’s very reminiscent of some of my favorite protein shakes. After I scarfed down a peach and a mango, I drank this, and it really hit the spot. I might just make it again tomorrow and the next day and the next! 

Chocolate Cinnamon Power Shake 

1 C Vanilla Almond Milk

1 Ripe Banana 

2 Tbsp Cocoa Powder 

1 tsp Lucuma Powder

1 tsp Maca Powder 

½ tsp Ground Cinnamon 

1 tsp Vanilla Extract 

** 2 Tbsp Peanut Butter & Co’s Cinnamon Raisin Swirl Peanut Butter
1 tsp Instant Espresso Powder (Optional) 

6 Ice Cubes

- Place all ingredients into a highspeed blender and blend on high for 60-90 seconds until completely smooth.

- Pour into a glass and enjoy! 

*** Note - If you don’t have or can’t find Peanut Butter & Co’s amazing Cinnamon Raisin Swirl Peanut butter, Sub your favorite peanut butter, with an added dash of cinnamon and a small handful of raisins. *** 

Sensational Spring Citrus Smoothie...

If you’re living just about anywhere in North America right now, and you’re anything like me you’re probably wondering when this dreaded winter is going to come to it’s end. I mean I like winter alright - in moderation, but all these crazy snowstorms and the bone-chilling cold has got me longing for Spring like never before. Today it’s in the mid-40's which to some is still pretty cold, but to me it’s like paradise, the sun is shining, there’s no wind, it’s actually warm enough to walk outside without a parka - light jacket may be required however - and I’m beginning to feel like Spring is finally on it’s way. I know I’m ready for it, and my body is ready for it, and so are my tastebuds.

Something a lot of people don’t know about me is that I absolutely love grapefruit, and the reason why people don’t know this, is because despite my great love of this beautiful citrus I don’t really talk about it very much. Over the past couple of months I’ve been buying huge bags of ruby red grapefruits and normally I juice them along with oranges, lemons and ginger. Well, this morning I was definitely craving a mix of that sort but was too lazy to get out the juicer. So instead I whipped up this super simple, and deliciously citrusy smoothie to keep the smile on my face and remind myself that spring is only a few more weeks away. So buck up, and enjoy some citrus until it gets here.

Sensational Spring Citrus Smoothie 

1 Large Red Grapefruit, peeled, pith and seeds removed.
Small handful of Fresh or Frozen Raspberries
6 Fresh or Frozen Strawberries
½ Large or 1 Small banana
5 Frozen Peach Slices
3/4 C Orange Juice
½ C Water
1 Tbsp Lemon Juice

- Place all ingredients in a high speed blender and blend for 60-90 seconds until completely smooth. For a thinner consistency add a little more water if desired.

Luscious Fruit and Flax Smoothie...

I thought I would take a moment to share with you my favorite smoothie of late. I’ve made it quite a few times now and it’s everything you could want in a smoothie. Dense, satisfying, filling, sweet - but not too sweet, and nutritious. I’ll admit that as much as I love flax, I’m not always so diligent about eating it, but I just recently watched a fascinating video with Michael Gregor about the importance of Omega-3 Fatty Acids that’s got me thinking up new ways to include this vital powerhouse food into my diet daily.

Smoothies are the easiest way for me to consume flaxseed. I feel like if I do it all in one go right in the morning then it’s done and I don’t have to worry about it. If I leave it until later the truth is I’ll probably forget to sprinkle it on my salad or my pasta or my broccoli or what have you. Best to do it first thing, and why not have it in a delicious smoothie? The addition of flax to a smoothie gives the drink a really luscious texture reminiscent of a milkshake, and with the great flavor bursts in this particular concoction you’ll feel like you’re having something decadent when really you’re drinking tons of healthful nutrients, vitamins, and antioxidants. So give it a try, and enjoy!

Luscious Fruit and Flax Smoothie

1 Navel Orange
1 Banana
1-2 Handfuls Baby Spinach
1 Cup Frozen Blueberries
2 Tbsp Ground Flaxseed
1 Cup Unsweetened Almond Milk
4 Drops Liquid Vanilla Stevia (Optional)

- Combine all ingredients in a high-speed blender and blend on high for 60-90 seconds until completely smooth.

*** Note - If you can't find liquid Stevia or don't wish to use it you can use another sweetener of choice and add in 1/2-1 tsp of vanilla extract instead.***

Chocolate Berry Superfood Smoothie...

I love all kinds of smoothies but there are three kinds that I enjoy more frequently then others. One is the obligatory green smoothie, the second is a berry combo smoothie, and the third is the chocolate protein nut butter smoothie. I tend to drink green smoothies more often in the summer, a lot of berry smoothies in the winter and the chocolate nut butter combo is a wild card. I’ll take it whenever, wherever. Lately however I’ve been enjoying this third variety more often. It seems to be my new ‘go-to’ smoothie on working days, the added protein from the protein powder and nut butter, plus the cacao and the maca keep me energized long into the day.

The only problem is that I get board pretty quickly when forced to eat the same thing all the time. So Monday I was craving a smoothie, something chocolate and creamy like my typical pre-work smoothie but the idea of the same old same old just had me feeling blah. I thought about making a berry smoothie as I have a lot of delicious berries newly on hand but that just sounded so plain. After a few moments spent pondering my dilemma in my kitchen something dawned on me. “Who ever said you can’t combine a berry smoothie with a chocolate nut butter smoothie?” No one that I know of anyway and so that’s exactly what I did.

It may sound weird to you to combine berries with chocolate and peanut butter but I assure you it’s quite delicious - mind blowing really - and while the color leaves a little something to be desired the taste is phenomenal. And really, that’s all that matters isn’t it?

Chocolate Berry Superfood Smoothie 

1 Scoop Sun Warrior Chocolate Protein Powder
1 3.5oz pack frozen acai berry puree
6-8 frozen strawberries
1 Banana
1 tsp Lucuma Powder
1 tsp Maca Powder
1 Tbsp Hemp Seeds
1 Tbsp Earth Balance Coconut Peanut Butter
3/4 C Unsweetened Almond Milk
4 Ice Cubes

- Place all ingredients into a high speed blender and blend on high for 60-90 seconds until smooth and all the ice is crushed.

Enjoy before or after an energizing workout, or on days you have to go to work!

*** Note - You can use any kind of peanut butter or protein powder you like, but I find the Sun Warrior Protein Powder has a superior taste. As for Earth Balance's Coconut Peanut Butter, I highly recommend this. Not only is it freaking delicious but adds another flavor note to the overall smoothie. More about this peanut butter in a review post to come.***

Acai Berry Breakfast Bowl...

I’ve been in love with the idea of an Acai breakfast bowl ever since I tried my first one at a Choice Health Bar in Lahaina, Maui a couple of years ago. It became a favorite breakfast for me while I was in Maui. There was nothing better then waking up to the sun, walking on the beach listening to the waves roar and then going into town for a delicious and filling yet totally nutritious breakfast. Every time I ate one of those Acai bowls in Maui I felt like I was eating energy, like I was eating power. It’s such a great way to fuel your day, and eating a rainbow of fruity filled goodness for breakfast just puts you in an immediately positive mood.

When I came back to Chicago however there were no Acai bowls to be found in any of my local haunts and so I gradually began to forget about the awesome power of acai in the morning. It wasn’t until I returned home to Vancouver this past month that I was once again reunited with my love of the acai bowl. My husband and I were in North Vancouver doing some touristy stuff since we’d been able to snag some free time away from family drama. Since we were out there I wanted to take him to a cool, raw, vegan, smoothie bar I’d discovered last year. Lo and behold when we arrived at the tiny busting smoothie bar they had a sign for their own version of an Acai breakfast bowl. - More about that bowl in particular and the smoothie bar in a review post - promise. - Needless to say I was desperate to order it for breakfast, and once that acai touched my tongue you could consider my love rekindled.

Why it had never occurred to me to make my own acai breakfast bowls upon returning home from Maui I will never know, but after having one again in Vancouver I knew I wouldn’t be able to live without it again. The following recipe is my take on an acai breakfast bowl, and it’s one of the very first things I made once we were back in Chicago. The cool thing about an Acai bowl is that they’re pretty versatile, you can load them up however you like, and add in what you want. I remember Choice Health Bar in Maui had more then just one version of the bowl listed in their breakfast menu - some of them quite elaborate - but for my take I wanted something simple, refreshing and delicious.

This bowl wins on all points, you simply must make it. Think of it as a smoothie you can chew, and prepare to be amazed!

Acai Berry Breakfast Bowl 

1/4 C Frozen Blueberries
6 Frozen Strawberries (8 if berries are small)
1 3.5oz pack of Frozen Acai Berry Puree
1/3 C Acai Berry Juice
3 Ice Cubes
1 ½ tsp Agave Nectar
1/4 C Granola
1 Tbsp Hemp Seeds
2 tsp Ground Flaxseed
2 tsp Chia Seeds
1 Sliced Banana
Handful of Fresh Blueberries

- Combine frozen blueberries, frozen strawberries, acai berry puree, acai berry juice, agave nectar, chia seeds, flaxseed, and ice cubes in a high speed blender. Blend on high until the mixture is smooth and completely pureed. You can add a couple more ice cubes for a thicker consistency if you like.

- Pour the mixture into a bowl. Then top with your favorite organic vegan granola - I used a vanilla strawberry blend - hemp seeds, the sliced banana and fresh blueberries.

Enjoy immediately, sitting somewhere where you can enjoy the sun!

*** NOTE - If you need this recipe to be gluten-free make sure you purchase and use a gluten-free granola ***

Pear and Parsley Spiked Green Smoothie...

I know, two smoothie recipes in as many days? How original, but really this smoothie is freaking fantastic and I thought that since it’s January and everyone’s cleansing it might be appreciated. As I said the other day, part of my goal for this year is to make sure I start every day off right, that means getting my exercise in first thing, and then enjoying a refreshing nutrient packed smoothie for breakfast. I have no rules as far as what kind of smoothie to have for breakfast, it doesn’t have to be a green smoothie or a veggie cocktail, just as long as it’s healthful, and loaded with nutrition. Since I get bored with drinking the same smoothie each day I’ve been treating myself to three different concoctions. My Strawberry Sunshine Beet Blast, a Tropical Avocado Smoothie, and this delicious Pear and Parsley Spiked Green Smoothie. It was extremely refreshing and revitalizing after my hard workout yesterday morning.

The Pear, Parsley, Cucumber and Coconut Water are what make this smoothie particularly refreshing. Both Pears and Cucumbers are loaded with beneficial antioxidants, and both are anti-inflammatory as well. The added bonus of throwing them into your smoothie is that their calorie content is relatively low for the nutrient boost they provide. Parsley also is a wonderfully healing herb, with vibrant color and great flavor it also boasts an amazing amount of Vitamin K, as well as being a rich source of antioxidant nutrients. It also provides you with a good dose of Vitamin A and C, and only has 1 Calorie per Tablespoon how awesome is that? Then you have the coconut water. There is a lot of buzz and hype about coconut water, particularly over the past couple of years as more and more companies began producing and selling it commercially to capitalize on it's popularity. Some people claim it's a miracle food, while skeptics say it's a scam. I personally don't drink coconut water because it's popular, I drink it because it's damn delicious, and while i'm not a food scientist, or doctor I can personally attest to the fact that after I drink it I do feel more energized and definitely more refreshed. It's certainly true that Coconut water is full of electrolytes - which are great to consume if you've just had an intense work out - it's also a great source of potassium - far better then say a banana, - but whether any of the other health claims are true only time will tell. In the meantime i'm going to keep drinking because it's delicious, and also very low in calories. Roughly 45 calories per 8oz provided you're buying pure, natural, no sugar added coconut water.

From the very first sip you take from this smoothie you just know you're drinking something that tastes great, and is great for you, and once you know that, it makes it so damn easy to keep going. Enjoy!

Pear and Parsley Spiked Green Smoothie 

1 Pink Lady Apple
1 Large Banana
1 Large Anjou Pear
! C Kale
½ Large Cucumber
A pinch of Fresh Parsley (or more to taste)
1 tsp Spirulina
½ C Coconut Water
1/4 C Orange Juice (or as much as ½ C if you want the smoothie a bit thinner)
4-5 Ice Cubes (Optional)

- Place all ingredients into a high-speed blender and blend on high for 60-90 seconds until completely smooth. Pour into a tall glass and enjoy after a good workout!

Superfood Lassi....

You all know by now - I’m sure - how much I love my morning smoothie, but the past few months I’ve been lazy. I’ve been relying on protein powders like Vega and now Hemp Protein to make a quick and easy meal in a glass each morning. It’s delicious, it’s convenient, I don’t have to think about what to put in it - almond milk, banana, almond butter, flax seeds and protein powder, done! The added bonus is that those powders make the smoothie filling, filling enough that it usually keeps me satisfied until lunch when I’m at work. The drawback to it is that over time it gets boring to drink the same smoothie each day, plus drinking a protein powder smoothie is significantly decreasing the amount of nutrition I’m getting from whole fresh organic fruits and vegetables.

The other drawback is that I don’t feel very energized. Not like you think I would considering the claims of a lot of these protein powders. The past few months I’ve felt lazy, lethargic, and tired. I’ve been going to bed early - for me - waking up late - for me - sleeping poorly, napping every afternoon for longer then I should be, and I seem to generally get less done each day. For a while I didn’t even notice this was going on. It was just one of those things that got lost in the shuffle of the day. A few weeks ago something finally clicked and I realized that there was no logical or reasonable explanation for why I was feeling so tired and lazy when I was getting far more sleep then is typical for me.

Now, I can’t solely blame the protein powder smoothies. If you buy organic brands with no or low sugar content and good vitamin and mineral content they’re fantastic in a pinch. However for me at least they were becoming part of a bigger problem, an overall lack of adequate nutritional intake.  I was still eat reasonably healthfully, - it's not as if i'd been gorging on vegan mac and cheese, vegan pizza, and vegan cupcakes - I was still taking my vitamins and eating plenty of veggies, but the kinds of foods I was eating on a day to day basis were different. I was eating a lot of cooked foods, a lot of one pot meals - and other meals - that were high in starch, grains and carbohydrates. There was a lot of tofu, seitan and tempeh, too much sugar, and not enough fresh fruits and vegetables. I wasn't eating enough dark leafy greens, I was eating virtually no salads, and hardly any pure raw food at all. For breakfast i'd I have the protein smoothie, for lunch it would typically be leftovers from the night before, then dinner would be a new dish of one of the above mentioned items i'd been relying to heavily on. How did this happen? I have no idea, it probably started when I got back from vacation, and grew gradually worse as late summer turned into autumn and heavy, hearty winter fare began making it's way into my kitchen again. As i'm sure everyone knows, once you get into a slump you kind of just stick there for a while until something finally snaps you out of it.

For me, this revelation that I was in a food slump began to enter my conscious when I joined the CSA last month, which coincided with my Husband and I's efforts to begin eating only organic foods - at least as much as possible, i'd say we're doing this about 90-95% at the moment. Joining the CSA basically forces you to use what you have on hand unless you want to go shopping which kind of defeats the purpose of the CSA. It also forces you to eat what's in season, which is something I really like. Buying only organic food sort of forces you to do the same thing. The CSA doesn't provide us with everything we need and so I have to pick up a produce item here or there, and if one wants to eat all organic it is far cheaper to buy those foods that are in season. Both the CSA and buying only Organic also sort of force you to do more with less, they force you to be creative and find new ways of cooking foods. I've really enjoyed this little experiment over the past few weeks, and I've noticed the change it's brought about in me. However the final break in the slump came with my undertaking of a knew culinary challenge.

During the month of October there was a big movement for people to commit to a diet free of processed foods, for just the month of October. The goal was to eat only whole, fresh fruits and vegetables, and simple seeds, nuts, legumes, beans and grains. You weren't suppose to use any processed ingredients  and if you did buy something processed it had to fall within two specific rules. 1) The item has to be something you could conceivably make at home with common pantry ingredients  and 2) It had to have minimal ingredients and be as minimally processed as possible. I really wanted to embark on this challenge but since October was also Vegan Mofo and I'd already committed to my sandwich project I couldn't. Well, there's nothing to stop me from taking the challenge now is there? So I've been trying to eat this way for the past couple of weeks, slowly weaning myself off of sugar and processed foods, buying only processed foods that fall under those two guidelines. Buying things like Soy Sauce, Miso, Non-dairy milk, vegetable broth, a few non-dairy yogurts here and there, a little tofu and tempeh, and canned beans. All things I could make at home but don't for convenience sake, because really, who's going to sit around and spend several weeks fermenting soybeans to make miso? Even i'm not that hard-core - not yet anyway. Although I have slowly been phasing out canned beans in favor of dried, and I actually really like it. Canned beans are fantastic for quick and easy meals but making beans from scratch isn't as hard as I initially thought it was.

Anyway, I've really been enjoying this little adventure, and I've been doing great with it, but it wasn't until Friday that I finally kicked the protein powder smoothies in favor of that delicious almond banana oatmeal I made, then Monday I began a new smoothie regiment. I also started a new exercise routine Monday, as well as starting a new holistic body care regiment. These past three days I’ve felt better then ever. I’ve had way more energy, I’ve been staying up later, waking up earlier, and not taking naps in the day. I’ve been getting more done, I’ve been less tired overall, and most importantly I just feel really, really good. I feel fantastic really, and so I wanted to share one of the new smoothie creations I’ve been enjoying this week.

Now I apologize for the less then exciting picture, it is winter here after all so there isn’t much in the way of scenery, and the smoothie itself is a less then brilliant color. It’s a bit of a mauve-brown color thanks to the combination of yellow, green and purple foods but oh well. It’s the taste that matters and this smoothie is fantastic. It tastes like an Indian Lassi, but magical, and full of superfood nutrition. Seriously this smoothie has six superfoods in it, SIX! Goji and Acai berry, Hemp and Flax seeds, Spirulina, and wheatgrass, what more could you ask for? It's the perfect way to amp you up and start the day!

Superfood Lassi

6oz Plain Unsweetened Almond Milk Yogurt
1 Banana
1 Cup Chopped Frozen Mango Chunks
2 Tbsp Goji Berries
1 Pack Frozen Acai Berry Puree (3.5oz)
1 tsp Spirulina
2 tsp Flax Seeds
2 tsp Hemp Seeds
1 Cube Frozen Wheatgrass or 1 Tbsp Powder
½ C Purified Water

- Place all ingredients in a high-speed blender and blend on high until completely smooth. 1-2 minutes. Pour into a glass and enjoy!

Note: While you can make your own almond milk yogurt at home, I chose to buy a store bought brand with an extremely low sugar content, and minimal ingredients. If you prefer you could also replace the almond milk yogurt with a soy, or coconut yogurt.

PS: Stay tuned because I have a lot more healthful recipes, and information to share!

Almond Banana Oatmeal...

How many of you eat oatmeal everyday? Or even a few times a week? I know I don’t, and it’s not because I don’t like oatmeal, it’s just that... well I’ve never really been a breakfast eater. That’s not to say I don’t like a good breakfast now and again but typically when I wake up early I don’t eat much for an hour or two and then I end up grabbing an apple and making a smoothie. It’s quick, it’s easy, and by that time I’m ravenous so it works. Some fruit and a smoothie for breakfast certainly isn’t a bad way to start the day but there are some days where you just want more, and I feel that oatmeal is one of those unutilized breakfast foods. It definitely is in my house anyway. It also comes with the unfortunate stigma of being bland, flavorless and boring.

But oatmeal Is so good for us. It’s filling, it provides sustainable energy throughout the morning, it gives us beneficial nutrients, and best of all it helps to stabilize blood sugar and lower cholesterol which keeps our hearts and arteries happy. As for the taste, well, the oatmeal I made this morning knocks the socks off of any other oatmeal I’ve ever eaten. It’s super flavorful, extremely delicious and pretty quick.

I guess because the weather is getting colder now, I’ve started to crave more hearty winter fare, oatmeal definitely falls into that category and since I was still a bit hungry after my morning apple bu not quite ravenous I decided to take the time and make myself a bowl. For lack of ingredient variety and for the comfort of having something familiar I chose to incorporate ingredients into my oatmeal that I generally through into my morning smoothie. Such as banana, almond butter, flax, and hemp. What’s really great about this oatmeal is rather then add sliced bananas on top after it’s cooked, I cook the bananas right in the oatmeal itself. When bananas cook down they develop a truly amazing sweet, full bodied flavor that’s addictive. It made for a super satisfying morning meal that’s kept me full all day. You have to try it, even if you think you don’t like oatmeal!

Almond Banana Oatmeal 

½ C Steel Cut Oats
2 C Water
1 Large Banana
1 ½ - 2 heaping TBSP Almond Butter
½ - 3/4 tsp Ground Cinnamon
1 tsp Vanilla Extract
1 Tbsp Maple Syrup
1 tsp Hemp Seeds
1 tsp Ground Flax Seeds
2 Dried Apricots Sliced
2 Dried Plums Sliced
Splash of your Favorite Almond Milk (Optional - I used Vanilla)

- In a medium sized saucepan combine the steel cut oats and the water. Bring to a boil, boil for ten minutes then reduce the heat to a simmer and simmer for an additional 20-30 minutes until the water has been absorbed to your liking and the oats are soft and creamy.

- During the last 8 minutes of cooking slice the banana into the pot and stir to combine. Also add in the almond butter and stir to combine. By the time the oats are done cooking the banana slices should have cooked down into the oatmeal leaving no chunks. Though a few bits are okay.

- Once oats are done remove the pot from the heat and stir in the cinnamon, maple syrup and vanilla extract.

- Scrape oatmeal into a large bowl if you’re very hungry or divide into two bowls for two smaller portions.

- Top with hemp seeds, flax seeds, and chopped fruit - though you may need more of each of these if your making two portions. Then add your favorite almond milk if you like a wet oatmeal and enjoy!

PS: If you prefer a dry oatmeal this taste amazing just as is, the milk isn’t really necessary. I mostly used it for consistency and for a bit of extra vanilla flavor. Also feel free to experiment with different types of dried fruits. I used Apricots and Plums because that’s what I had, plus I’m quite partial to dried plums in things. Though you could use any dried fruit you like.

PPS: Oatmeal can be made Gluten-Free if you are using Gluten-Free Oats

Tropical Greens Smoothie with Super Seedy Milk...

I love smoothies, I’m sure you know this by now. I especially love them in the summer, but this summer thanks to two extended vacations and a busy schedule I haven’t been feeling much creative inspiration in the smoothie department. I still drink a smoothie each morning of course but over the past month and a half I’d say I’ve mostly been drinking flax-milk chocolate vega shakes. They’re delicious of course but nothing that really needs to be written about.

Well yesterday I decided to try something new. I decided to make some homemade seed milk. I’d made homemade nut milk before and that was fun and easy, so I thought I’d give seed milk a try. It’s even easier then nut milk because you don’t have to filter out any pulp and it gets super creamy without having to soak the seeds first. Of course the recipe makes quite a bit (3-3 ½ C) so today I wanted to make sure I used up some more of it. Of course the next logical question became “What should I use it on/in?” After a bit of thought I decided a good belly-filling smoothie was just the ticket, and since I’ve been thinking a lot about the glorious combination of pineapple and spinach that seemed the natural choice for the smoothie.

The seed milk on it’s own is a bit bitter, as you would expect from sunflower and sesame seeds, so I wasn’t sure how it would pair in a smoothie. However I figured pairing it with sweet frozen pineapple could only make a good thing better and I was right. This smoothie came out so creamy and delicious, really you won’t believe how creamy it is! The seed milk becomes a subtle flavor addition and the tropical flavors really shine through. A perfect blend, and super filling, which is great for a first day meal.

I know it may sound a bit weird “Seed Milk” but trust me, this smoothie is delicious! And the best thing about it is that this is a super quick and easy way to get in some greens and some seeds. Two food groups I think a lot of us often neglect.

Tropical Greens Smoothie with Super Seedy Milk

1 ½ C Frozen Pineapple Chunks
1 Big Handful Baby Spinach
1 Banana
1 C Super Seedy Milk (Recipe Follows)
½ - 3/4 C Filtered Water

- Place all ingredients into a highspeed blender and blend on high for 1 minute or until completely smooth and creamy. Pour into glasses and enjoy with a nice bowl of strawberries!

Note - If desired you can use half frozen pineapple chunks and half frozen mango chunks to give the smoothie a slightly more tropical feel.

Super Seedy Milk

 3/4 C Raw Sunflower Seeds
1/4 C Hemp Seeds
1/4 C Sesame Seeds
4 Medjool Dates
A Tiny Pinch of Cinnamon
2 ½ - 3 C Water (Depending on how thick you want it)

- Place all ingredients into a highspeed blender and blend on high for 1-2 minutes or until the milk is smooth and creamy. Add more or less water for your preferred consistency.

- Store leftover super seedy milk in an air tight container or mason jar in the fridge for 3-5 days. Shake well before using because the milk may settle and or separate when in the fridge overnight.

Tropical Omega-Boost Smoothie...

When it comes to getting my Omega-3's some weeks I do really good and make sure I take in a wide variety of flax, chia, walnuts and leafy greens, while other weeks I fall into a rut of nutritional neglect. I’m sure you can relate. Maybe you get busy, or maybe you get a taste for food that’s a little more decadent -and possibly less nutrient dense, - maybe you simply forget, or just don’t ‘feel like it’ some days. Well I know how that goes. So on Saturday I came up with a super easy, and delicious omega-rich smoothie that’ll have you begging for more. The flavor is so sublime that you won’t have to coax yourself into making it because you’ll wake up craving it!

Interestingly this smoothie came about not only out of a desire to make sure I get my daily flaxseed, but also in an attempt to clean out my refrigerator before going away on vacation. All the ingredients in this smoothie I had in abundance, and all of them - except for the flaxseed - needed to be consumed before I leave. I wasn’t sure what I’d end up with after mixing them all together but that’s what experimentation is all about right? The end result was far better then I imagined. The smoothie Is rich and creamy, it’s sweet, sour and tropical, and as an added bonus it’s both sugar and stevia free. Despite being free of sugar or other sweeteners this smoothie tastes exactly like the sort of thing you’d pick up at one of those chain smoothie joints in the mall. Dare I say it almost taste decadent? It’s a tropical paradise in a glass, and I strongly urge you to give it a try.

A quick note about the mango. You can use any kind. I’ve made this smoothie every day since Saturday and I’ve made it both with the big red mangos, and the smaller yellow mangoes. I’ve also made it with overripe, perfectly ripe, and under ripe mango, each time it came out fantastic. Keep in mind however that if you use overripe mango the overall drink will be sweeter. If you use under ripe mango the drink will have a more sour taste, which I actually liked quite a lot. In fact it reminded me of a thick yogurt. I’ve also used both unsweetened Flax milk, and Vanilla Flax Milk. It came out brilliant both times, though of course using the vanilla flax milk will give it a subtle hint of vanilla flavor, as well as make it a bit sweeter. Any way you decide to make it I hope you enjoy it!

Tropical Omega-Boost Smoothie

1 ½ -2 C Your Favorite Flax Milk (Depending on how thick you want it.)
1 Large Mango Peeled, Stone removed, and cut into chunks
1 Large Banana
1 Pink Lady Apple Peeled and cut into chunks
2 Tbsp Ground Flaxseed
4 Tbsp Organic Unsweetened Applesauce

- Place all ingredients in a high-speed blender and blend on high for 60-90 seconds until completely smooth and creamy. Pour into a glass and enjoy!

The Rejuvenator...

It’s an absolutely gorgeous day in Chicagoland today. Sunny, and warm with a nice breeze. My favorite kind of day and I’ve been taking advantage of it by spending time outside walking and hooping, and by having all the shades and windows open while I’ve been in. It’s amazing just how good a little sunshine and exercise can make you feel!

Now I don’t know about you but I know when the seasons begin to change I begin to change with them. My habits, my food choices, my overall routine - it all shifts. During the cold winter months this usually means I eat hardier heavier fare, exercise less and stay indoors more. Something I always feel good about in the beginning because who doesn’t like to laze about a bit after the long hot sweaty months? Truth is though, I hate being cooped up indoors, I hate the stale re-circulated air, and I hate not being able to go for long walks or ride my bike. Then of course there’s the food, now as much as I love stews, soups, chilies, pasta, baked goods, sweets and creamy gooey comfort food goodness there always comes a point where I feel enough is enough. By the time Spring rolls around all I want to do is run, and eat salad. Even if I haven’t gained any weight over the winter - which I usually don’t - I always feel heavier, bogged down, and just generally sick of spirt I suppose. Which is exactly how I was feeling last Friday after a week long adventure in cooking Latin food. It was so good - mouth watering good, and it was so much fun to begin learning a new cuisine but by the end of the week I just wanted to die. I was so stuffed, so tired, so clogged up; everything about my body and my spirt felt out of whack, they were no longer working in harmony with one another, and I felt awful.

The only way I know how to remedy this is to get myself back to basics. Get off the sugar, get off the starch, get off the corn, soy and wheat. Get myself back into a routine of green smoothies, salads, and a lot more fresh raw produce. Cutting all that out and just eating and living simply is the best way to flush out the body and restore balance to both your physical and spiritual self. After only two days I’m feeling better, healthier, lighter, happier and more positive then I have in months. It’s a wonderful feeling, and so I wanted to share with you the smoothie I made Saturday morning to get myself back on track. It’s so delicious and invigorating that I drank the entire blender full in about twenty minutes, and felt fantastic all day. My sugar cravings diminished and my belly stayed full all afternoon without making me feel like death, not to mention I felt less tired and more energized.

I highly recommend you kick off the new season with a cleanse of your own, and include this refreshing, rejuvenating drink!

Happy Spring!

The Rejuvenator

2 Cara Cara Oranges***
3-4 Large Kale Leaves
1 D’Anjou Pear
1 Banana
1 Granny Smith Apple
1 tsp Spirulina
2 C water
1-2 Tbsp lemon juice
1-2 packets stevia
3-4 sprigs Fresh Mint

- Peel oranges, and remove as much pith (the white skin covering the fruit) as possible.

- Place all ingredients except Stevia in a high-speed blender and blend on high for 60 seconds or until well blended and completely smooth. Taste for sweetness and add stevia to taste.

*** Note - You could use Navel Oranges if you don’t have Cara Cara, however the Cara Cara oranges add a really unique and delicious flavor to this smoothie that Navels will not. Cara Cara’s are a favorite of mine, and for good reason, so I highly recommend you try them if you can find them at your local grocer or farmer’s market. ***