Homemade Acai Bowl

If you follow me on Instagram, you know I've been on an Acai Bowl kick as of late.  If you are what you eat, then I am a bowl of slushy, fruity goodness.  Funny thing is, I didn't even know how to pronounce the word 'acai'  a few months ago.  It was probably my hesitation in ordering one.  "Um, can I have an a-key... a-kay... a-kie... never mind."  WELL GUESS WHAT FOLKS.  It doesn't matter how you say it because it's delicious (but in case you're wondering, it's 'ah-SIGH-eee').  

Only problem with binging on these bowls?  They're expensive!  So I decided to make one at home.  

First, I found these packets at Whole Foods...  

Then, I gathered up a few more ingredients... almond milk for blending, granola, organic honey, blueberries, unsweetened coconut, sliced banana and raspberries.  

I took one and a half packets of the acai and blended it with 1/4 cup of almond milk.  I layered the bowl with granola and coconut, added the acai, then topped it all with more granola, coconut, berries, banana and drizzled everything with honey.  

Yummy.  The consistency was a bit runny (so maybe next time I'd add less almond milk or possibly some almond butter for thickness).  But I'm glad I've found a cheaper version I can make at home!

Zucchini Noodle Shrimp Scampi

I love how zoodles (zucchini noodles) are everywhere.  Most grocery stores now carry a selection of spiraled veggies, like squash or beets.  My favorite, however, are definitely zoodles.  Mostly because they are fun to say.  Oodles and oodles of zoodles, zoodles!  I smell a children's song coming on.  

A couple of weeks ago I made a shrimp scampi dish using zoodles and it was so good, I've since made it a few more times.  I used this recipe, omitting the scallops (although I have had the dish WITH them and it's delicious).  It's the perfect light and vibrant spring dish!

I hope you all have super weekends.  I have something to share with you soon, and I can't wait :)

Spicy Chicken Rice Bowls

HELLO BLOGGING WORLD!  

Ok, how did I do this again?  This blogging thing?  I would type nonsensical thoughts, you would read them, chuckling loudly while slapping your knees, there were food photos, recipes... ok, it's all coming back, it's all coming back to me now.  There were moments of gold and there were FLASHES OF LIGHT.  

I haven't forgotten about you, it's just we were out west for eleventy days (my favorite not-a-number), and as my kids get older it seems to be taking them longer and longer to adjust back to their accustomed time zone.  My son becomes a teenager, staying up too late and playing dead in the morning (like seriously, I know you can feel that I've just ripped the blankets off your body and I know you can see the sunlight burning through your closed eyelids as I've just violently opened the shades).  My middle child decides to pick 8pm to run laps around the house, wearing three winter coats (??), until I finally decide to give her a leeeeeeeeetle Benadryl (hahahahahahahaha, kidding).  My toddler keeps waking up with night terrors... first, there was a "bird" in her bed and the next night a "crab" (I won't go there).  Needless to say, I am a walking asleep person...

...but I haven't forgotten about you.

In fact, I've made the same dinner the last 3 nights in a row in an attempt to get more photos so I can post the recipe, but somehow I just have one?  Remember how I said I was a walking asleep person? 

Alas!  It's time for me to just POST it already.  Because it's so delicious, and because you deserve it.  It's basically a chicken and rice bowl on top of arugula and topped with various yummy things, and it's based on a dish called 'Le Bowl' from a restaurant called Zinque in Los Angeles.  I toss the chicken in a little mayo and sriracha, which is why I'm calling it spicy, and if you watch "Sing" as much as I do, then you just heard Gunther the pig in your head.  Enjoy!

Spicy Chicken Rice Bowls

Servings: 2 bowls

Printable Recipe

2 cups arugula

2 cups cooked brown rice

2 cups roasted chicken, shredded

Sriracha sauce

Mayonaise 

Shaved Manchego cheese (or Parmesan)

1/2 avocado, diced

Cherry tomatoes, diced

Corn shredded off the cob

Divide the arugula and brown rice among two bowls.  In another small bowl, add chicken and desired amounts of mayo and sriracha (I do about 1 Tbsp mayo and 1 heaping tsp sriracha), stir together.  Top each bowl with chicken, cheese, avocado, tomatoes and corn.  Drizzle some more olive oil and more hot sauce (if desired) on top.  Season to taste with salt and pepper!   

How to make a great Chicken Paillard

The other day I put up an Instagram story about our dinner and got so many requests for the recipe.  So here you go!  Your wish is my command!  Well, it's sort of my command, because I'm not actually going to write out a recipe... because I'm too lazy.  Sorry not sorry.  However, I will be as descriptive as possible on just how I make this salad that has become a weekly staple in our house!

It's all about the chicken.  I like to buy boneless, skinless, thinly sliced breast cutlets, but breasts or tenders would work as well.  Whatever chicken you have, the key is to pound it so that it's as thin as can be.  I place my breasts between two sheets of plastic wrap and I pound it with a meat tenderizer, however you can use just about anything: wine bottle, soup can, your fist (this is particularly fun if you have anger issues).      

Next, you need to set up a breading station (of course, you can skip this step if you'd like to just grill your chicken as is, but I like a little crunch to mine).  I use flour, whole wheat breadcrumbs combined with Parmesan, and two egg whites.  IMPORTANT: salt and pepper each bowl.  This will help with developing flavor.  The order for dredging is: flour, egg whites, breadcrumbs.  Get your skillet ready by covering it with olive oil, about 1/4 inch deep, over medium-high heat.  Cook chicken for no more than 3 minutes a side, less if you're using cutlets or tenders.  You'll know when to flip because the bottom of your chicken will become nice and golden.    

As for your salad, anything goes!  Last night I used arugula, cherry tomatoes, sweet yellow peppers, toasted pine nuts, leftover corn, avocado and grated Parmesan.  I make the same dressing almost every time: 1 tablespoon of dijon mustard, 2 tablespoons of white wine vinegar, about 1/4 cup of good olive oil and salt and pepper, all whisked together.  Chicken on the bottom, salad on top, voila!

Roasted Carrots and Asparagus w/ Avocado

I've made dishes similar to this one before (seen here) but I just can't get enough of the carrot/avocado combination.  I can't, I tell you, I can't!  Even though our weather is seventy degrees one day and snowing the next, I'm channeling springtime with these vegetables: sweet carrots and crisp asparagus, roasted in garlic, red pepper flakes and cumin, and then topped with a zesty greek yogurt, creamy avocado and crunchy pumpkin seeds.   It's a delicious blend of flavors and textures, and I think you'll love it as much as I do.    

Roasted Carrots and Asparagus w/ Avocado 

Adapted from here

(Serves 4)

Printable Recipe

1 bunch asparagus, ends trimmed off

1 bunch small carrots, stems removed

2 cloves garlic, minced

1/4 tsp red pepper flakes

1/4 tsp cumin

Salt and pepper

Extra virgin olive oil

1 cup greek yogurt

Zest of one lime

1 avocado, sliced

Handful of pumpkins seeds

Preheat oven to 400 degrees.  Coat a rimmed baking sheet with foil.  Place carrots and asparagus in a large bowl, and add garlic, cumin, red pepper flakes and a couple tablespoons of olive oil.  Season with salt and pepper and toss to coat.  Pick the carrots out of the bowl and place on baking sheet.  Roast for 10 minutes, then add asparagus and roast for another 20.  Remove from oven and place on a serving dish.  While the carrots are roasting, add the lime zest to the yogurt and stir.  Top veggies with sliced avocado, dollops of yogurt and pumpkin seeds.  Season to taste.  

Buddha Bowls

I'm still not exactly sure what a Buddha Bowl is.  I saw this article on Buzzfeed and became intrigued.  I think they are supposed to be hearty bowls full of raw or roasted veggies and healthy grains that make our bellies so full we end up looking like little buddhas.  Does that sound right?  While I'm not sure I want to look pregnant when I'm not, I am on board with hearty and delicious bowls of goodness, aren't you?  So I made my own with brown wild rice, roasted kale, broccolini and sweet potato, crunchy seasoned garbanzo beans and avocado.  While a lot of these bowls have a tahini-based sauce, for this I simply drizzled some good olive oil and sriracha on top of the finished dish and it, was, sublime.      

To get a nice crunch on the garbanzo beans, it helps to remove there outer skin.  This is tedious, I won't lie.  I'm weird, however, and enjoyed it... but I also enjoy pulling every single last hair out of a hairbrush.  I'd even enjoy it if it was your hairbrush.  Yeah, I'm weird AND disgusting.  Anyway, it helps to rinse the chickpeas (garbanzos, is their a difference?) under water while removing the outer layer with your fingers and discarding in the sink.  Trust me, make a double batch of these for snacking... they are delicious and much healthier than playing with stranger's hairbrushes. 

Buddha Bowls 

Makes 2 bowls

Printable Recipe

1 bunch kale (I used black kale), stems removed and chopped

2 cups diced sweet potato

1 bunch broccolini, stems removed

Extra virgin olive oil

Salt and pepper

1 can garbanzo beans, drained, rinsed and outer skins removed

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt

1 clove garlic, minced

1 Tbsp vegetable oil

2 cups cooked wild rice or brown rice

1 avocado, halved and sliced

Olive oil and hot sauce for drizzling (optional)

Preheat oven to 400 degrees.  On a large rimmed baking sheet, place sweet potatoes, kale and broccolini.  Drizzle everything with olive oil and sprinkle with salt and pepper.  Roast in oven for 20 minutes, flipping veggies halfway through.  Remove, cover with foil and set aside.  In the meantime, place garbanzo beans in a bowl and add cumin, chili powder, salt and minced garlic.  Toss to coat.  In a skillet, heat vegetable oil over medium heat.  Add beans and saut� for 10-15 minutes, stirring every couple of minutes, until beans have a nice crunch.  To assemble bowls, add rice first, then roasted veggies, beans and avocado.  Sprinkle with olive oil, hot sauce and season to taste with salt and pepper.  

Mini Sour Cream Bran Muffins

I'm on a mini muffin kick.  First these perfect banana ones, and now these yummy, moist (I know, you hate that word) sour cream bran muffins.  Now, bran muffins probably aren't the first thing you think of when you see the word "yummy" but I, for one, am a fan.  Warmed with a little butter and a drizzle of honey, or smeared with some peanut butter, I've always loved a good bran muffin.  If made properly, it's slightly sweet, slightly spiced and yes, moist.  These are all of those things and most importantly, a good source of fiber for my kids (who desperately need it).     

Recipe HERE.

Glowing Skin Green Smoothie

Did you know we are old?  I don't mean to collectively group "us" together, because I know "we" are all different ages.  But whatever that age is, it's older than you used to be (what up, Debbie Downer!!?).  I'll never forget the day I realized that I was older than the fictional characters in The Baby-sitters Club books.  It was mind blowing.  There was just no way I could be as cool and mature as Kristy, Mary Anne, Claudia and Stacey, and don't get me started on Dawn from Cali (sigh).

That sudden awareness of my age still happens as I get even older.  Like when college students suddenly look like babies (and it's even possible you could be the incoming freshmen's mother).  The day you realize professional athletes are actually much, MUCH younger than you.  Or even that mom friend you see every day and you just assume you were born on the exact same day because you both have kids and then you realize she's not even in her 30's yet.  And so on, and so forth.

My point is, I feel young, which is good I guess!  But sometimes I'll have those long, stare-at-your-face in the mirror, somber moments and it will again occur to me... I'm older than I used to be.  One of my new year's resolutions was to take better care (or ANY care) of my skin.  I'm usually so tired by the end of the day that I'm lucky if I brush my teeth.  But I keep vowing to wear some masks, exfoliate, put on night cream, I don't know, something.  Anything!  Enter, this smoothie.

I have to admit something: I am not a smoothie person.  Or a juice person.  I like to chew my food.  I like to chew it reeeeeal good.  It has always seemed like a lot of work to make a smoothie in the mornings when toasting a bagel requires little to no effort.  Alas, as I slowly become a Golden Girl, I've decided I need to embrace all of the different ways of the world, like the smoothie ways.  And I'm glad I did!  This took me MINUTES to make, using mostly frozen fruit, fresh avocado (which we always have on hand), a handful of spinach and coconut water.  Best part?  It's supposed to make my skin glow, so my goal is to try one for breakfast every day this week.  Check out my Instagram for the before pic... and next week I'll post a transformed photo in which I look exactly like Dawn from The Baby-Sitters Club.      

You can find the recipe HERE.

p.s. This kept me full for HOURS, which is Breaking News in my world.  

Crispy Quinoa Broccoli Fritters

This week was all about balance.  One day I ate a healthy green sandwich for lunch, the next day I was at McDonald's.  One day I took a barre class, the next day I canceled my Soul Cycle bike hours before I was supposed to be there (which, by the way, would have been my second time ever and I'm still terrified of it all).  Living a life of balance is the only way I know how to live.  A healthy dinner, dessert after, yogurt and fruit for breakfast one day, a giant bagel the next, and so on and so forth.  Of course, I find it much easier to be lazy and indulgent than healthy, so it helps when I make a large batch of something to freeze like these Crispy Quinoa Broccoli Fritters for nutritious lunches.  I sound like a commercial.  Anyway, they were delicious and perfect on their own, on top of a salad, tucked in a pita, etc.  Carson and I loved!  But if you're wondering if my kids ate them, I will laugh manically in your face.

Crispy Quinoa Broccoli Fritters

Serves 12-15 (depending on size)

Printable Recipe

3 cups cooked quinoa

3 eggs, lightly beaten

1/2 onion, finely chopped

2 cloves garlic, minced

1/3 cup grated Parmesan cheese

3/4 cup breadcrumbs or panko

1/2 cup broccoli, finely chopped or processed

1 tsp salt

1/2 tsp pepper

Olive oil 

In a large bowl, combine all ingredients (except for the olive oil) and stir until combined.  The mixture will be moist, but if you aren't able to form patties, you can add more breadcrumbs.  Form 12-15 small patties, depending on your preference in size, and place on a platter.  In a large skillet, heat a tablespoon or so of olive oil over medium-low heat.  Place 6 or so patties into pan, cover, and saut� for 7-8 minutes.  Uncover, carefully flip, and saut� for another few minutes, until both sides are golden brown.  Enjoy!  Note: You can freeze these patties for up to 2 months.

Recipe adapted from Sally's Baking Addiction

Slow Cooker Vegetable Curry

I occasionally take barre classes, and there is one particular instructor that ends each class by saying, "make healthy food choices, don't ruin all of this hard work!"  Every time she says it my face turns red because I'm afraid it's obvious how much I've been thinking about food the entire time I was tucking and burning.  And not exactly "healthy" food.  I can't help it!  I was born this way!  I've said it before but it's like an obese German man from olden times sits in my brain and directs my thoughts towards brownies and burritos and bacon.  Thankfully, I'm able to control this man (most of the time), but it doesn't quiet exactly him.  We should probably name him, don't you think?  Gus?

So the other day, I wanted to make something in the crock pot with brisket or short ribs and wine and super rich flavors but then I heard my instructor's voice in my head.  It's like she's on one shoulder and Gus in on the other.  (I really hope she doesn't read this.)  Instead I made this Slow Cooker Vegetable Curry that was delicious and still tasted like comfort food!  And don't worry, Gus, I WILL be making something with short ribs later in the week...     

Recipe here!

Silky Zucchini Soup

Remember that one time I was on the Today Show making soup, and I used my favorite tool (the immersion blender), and I sprayed soup all over the cameras and Matt Lauer?  It feels just like yesterday, oh, because it was (you can view the recipes and segment here).  You might not believe me, but I really DO know how to use that thing... I just like to give the national TV people something to slo-mo once in awhile.  Anyway, this silky smooth zucchini soup was a result of my PROFESSIONAL immersion blending, and it was delicious.  Dairy-free, vegan (if you don't use the butter... I used the butter) and superb.  

Recipe here.

Spaghetti Squash with Shrimp

Does anyone else have a hate/love relationship with September?  I mean, it's one of those months that sort of punch you in the face.  Even if the end of August brings those, "I'm ready for routine/getting rid of my children" type of vibes, September still feels like someone threw a bucket of water over my head.  Now that it's nearly over (and by the way, how, how, how is that possible), I'm finally feeling like I'm getting used to the new schedule.  New ages, new teachers, new activities, new homework, new everything it seems.  So maybe, just maybe, now that I'm settling in... I'll blog more?  

Currently, I'm still throwing dinner together at the last minute.  I'm still going to the grocery store almost every day because I can't seem to meal plan.  Will I get there?  Please, October, please??  

   But sometimes random meals are the best kind!  Like this slow roasted spaghetti squash paired with caramelized brussel sprouts and butter-poached shrimp.  Perfect meal for the first few days of fall... because it's official now, friends.  It's fall.  Time to STOP SLACKING (sorry it's me, not you).    

Spaghetti Squash with Shrimp

(Serves 4-6)

Printable recipe

1 spaghetti squash

3 cups shaved brussel sprouts

1 lb. shrimp, peeled and deveined

8 Tbsp unsalted butter, divided

1 Tbsp olive oil

2 Tbsp water

Salt and pepper to taste

Preheat oven to 400 degrees.  With a knife or fork, poke holes in the spaghetti squash and place on baking sheet and bake for 45 minutes.  Remove from oven and let cool.  Once cool enough to handle, slice in half lengthwise and scoop out the seeds.  Set aside.  In a large skillet, heat 1 tablespoon of butter and olive oil over medium heat.  Add brussel sprouts and saut� for 8-10 minutes, stirring occasionally.  Season to taste with salt and pepper.  Remove from pan and set aside.  In same pan, heat water over medium heat.  Add the remaining 7 tablespoons of butter and let melt into water.  Once melted, add the shrimp and cook for a few minutes per side, until shrimp turns pink.  Add brussel sprouts to pan and stir.  Using a fork, scrap spaghetti squash into pan with shrimp and sprouts.  Stir and season to taste with salt and pepper.  

Veggie Tacos + Strawberry Salsa

I'm back in New York!  I have a chronic case of the "Sunday Scaries" over the upcoming back-to-school season!  And I have an equal amount of ecstatic joy for that momentous Tuesday after Labor Day!  I need it to be here NOW, no - wait, I'm not ready, just kidding... HURRY UP!  I'm manic.

Emotional roller coaster aside, it feels good to be home where everything is familiar and friends and neighbors are readily available to commiserate over the re-entry into reality.  It also felt great to be back at Today this morning, and I'm looking forward to a couple more appearances in September.  This morning I was fortunate to grab fresh, garden-grown vegetables from this truck to make Veggie Tacos with a Tomato and Strawberry Salsa.       

Click HERE for video and recipes.

And for your enjoyment, a really attractive photo of myself...

Photos by the talented Nathan Congleton at TODAY

Easy Edamame Hummus

Look at me, 3 blog posts in 3 days!  It reminds me of olden times, when I only had one child and Carson and I were able to stay up later than 9pm to watch television together.  Alas, things have changed.  My children have multiplied by 3, I'm halfway through my 30's, and I have no idea what Pokemon Go is.  All of that means, semi-homemade tricks are crucial in my kitchen.  Recently, I've been wanting to make hummus from scratch - and I'll get to it - but for now, taking store-bought hummus and blending it with shelled edamame beans will do!  (My kids love hummus, so I'm also hoping this might turn them onto the idea of green foods in general... maybe?)  Here's what I did:

Take one family-size portion of hummus (1 lb.) and throw it in a blender or food processor.  Add roughly 2 cups of shelled edamame and blend until smooth, adding olive oil if needed.  Season to taste with salt, pepper and a squeeze of fresh lemon.  Sprinkle more olive oil on top before serving.

Easy!  Delicious!  And maybe, just maybe, you'll save some time in the kitchen and you can apply it to watching an episode of Orange is the New Black, Season 3 (because you'll never be current).

Edamame & Sugar Snap Pea Salad

When I travel, I pretty much plan out exactly where I'm going to eat for every meal of the day, oh I don't know, months in advance.  The reason for this is simple.  If you were to crack open my brain, you would see little thought bubbles with images of food inside, menus from various restaurants (that I've memorized), a little fat man (I'm convinced) that controls my lack of willpower, etc.  No really, I'm a scientist, you would actually find all of that.  The point is, I love food, and I know exactly where I want to eat when we land in LA... one of those places being Lemonade.  It's funny what you end up missing when you move, and the market-fresh, seasonal salads at Lemonade is right up there with the sunny weather.  Luckily for me, I own their cookbook!  So I can make the dishes I love in the comfort of my own kitchen (I swear this isn't a commercial).  Like this fresh, vibrant, crunchy Edamame and Sugar Snap Pea Salad with a Sesame Vinaigrette.  Perfect for your next summer BBQ.

You can find the recipe here and purchase the cookbook here!

Teriyaki Salmon Bowl with Crispy Kale

When we eat salmon - and we eat it a lot - almost always Carson throws it on the grill (with this seasoning, yum).  While we obviously love it, doing the same thing can feel redundant so I've been searching for ways to shake up our salmon routine.  Ugh, I feel really old when I say things like "shake up our salmon routine."  Anyway.  Via the world wide web, I've been seeing a lot of salmon bowls lately, so I decide to create my own.  It came out great and was very easy to throw together!  Can I just tell you what I did instead of writing a recipe?  Pleeeeeeease?  Thanks, I'm tired.

I preheated my oven to 400 degrees.  About 30 minutes prior to baking my salmon, I threw it in a plastic bag with about a cup of my favorite teriyaki sauce to marinate.  While those flavors blended together in the fridge, I tossed my washed and chopped kale in about a teaspoon of sesame oil and sprinkled it with salt.  I placed that on a baking sheet lined with foil, and baked for 10-15 minutes, then I set it aside in a bowl.  When I was ready to bake the salmon, I placed it on that same baking sheet and baked it for about 10 minutes.  While that was baking, I saut�ed some shiitake mushrooms in 1 tbsp olive oil and 1 tsp sesame oil until golden brown.  I served the fish, mushrooms and kale with some cooked brown rice and avocado.  

By the way, this would have been even more yummy with Sriracha drizzled over the top but I couldn't find my Sriracha WHO STOLE MY SRIRACHA?!  I'm blaming you. 

Corn, Tomato, Avocado & Mozzarella Salad

How were your long weekends?  Ours felt so long, I needed a full day yesterday to regroup.  We crammed a lot into the three days, for example a Billy Joel concert (I died), a road trip (my 21 month-old wanted to die: carseat no bueno), and a BBQ at our house.  That last part was impromptu actually, because all of the Monday festivities in our town were cancelled due to rain (and the rain never came).  So instead, we had some neighbors over and I scrambled to prepare a Memorial Day-worthy meal.  This simple, summer salad was by far my favorite, and the leftovers actually held up the next day.  Sweet cherry tomatoes, creamy avocado, fresh boiled corn and mozzarella in a lemon and olive oil dressing, seasoned with chopped cilantro, salt and pepper... YUM.  It's bright, fresh and a fun change from a traditional salad.  

Corn, Tomato, Avocado & Mozzarella Salad

Serves 6-8

Printable Recipe

2 cups cherry tomatoes, halved

2 avocados, diced

1 cup Bocconcini (mozzarella balls), cut into fourths

6 ears of corn, boiled and sliced off the cob

1/4 cup fresh cilantro, finely chopped

1 small lemon, juiced

Extra virgin olive oil

Salt and pepper

Combine tomatoes, avocados, mozzarella and corn in a large bowl.  Add the chopped cilantro and stir everything together.  In a smaller bowl, whisk together lemon juice and olive oil until desired consistency is reached (I usually use roughly 1/4 cup or a tad more of olive oil).  Season dressing with salt and pepper to taste.  Pour over salad and add more salt and pepper if needed.  

Mexican Street Corn

School is winding down over here, the weather is (slowly) getting warmer, my daughter won't take off her ballet recital costume, and The Voice finale is next week... meaning I'll get my husband back... also meaning I can practically smell summer grilling season.  We're the type of family that fires up the barbecue in the dead of winter, but there's obviously something different about those charred, smoky meals when you're eating them outside.  In anticipation of al fresco style dining, the other day I made a grilled corn side dish that would pair perfectly with BBQ chicken or these tacos.

Often this type of corn is smothered with rich mayo, but we've been trying not to eat foods that are high in cholesterol.  This is why I was thrilled to pair up with Best Foods and work with their Carefully Crafted dressing which is free from eggs, cholesterol and artificial flavors and colors.  It makes such a difference in my day when I don't have to stress about what my children are putting into their mouths!  (So I can concentrate on all the OTHER stresses... like potty training.)  

This corn is so delicious and you can feel good about eating it.  It's also very easy to make: simply grill corn and then roll the cobs in a combo of greek yogurt, Carefully Crafted dressing, cotija cheese,  chili powder, cilantro and fresh lime juice!  You should totally make this for dinner after your son's Field Day or whatever end-of-the-year activity you're celebrating right now :)

Mexican Street Corn

Serves 6

Printable Recipe

6 ears shucked corn

1/4 cup Carefully Crafted dressing & sandwich spread

1/4 cup greek yogurt

1/2 cup crumbled cotija cheese, plus more for serving

1/2 teaspoon chili powder, plus more for serving

1/4 cup finely chopped cilantro

Fresh lime juice (1/2 a lime), plus more wedges for serving

Salt and pepper to taste

Spray outdoor or indoor grill with grilling spray.  Heat grill to medium-high and while grill is heating, combine the Carefully Crafted dressing, greek yogurt, cotija cheese, chili powder, cilantro and the juice from a half of a lime in a bowl and stir until combined.  Grill corn, turning until all sides are cooked, roughly 8-10 minutes total.  Immediately roll corn in dressing and place on platter.  Sprinkle with more cheese and chili powder, and season to taste with salt and pepper. 

#BePicky #Sponsored            

Arugula w/ Avocado, Parmesan & Lemon

This ain't rocket science, but I eat this salad so often that I thought I should share it with you guys, my Internet Friends!  It's simple, simple, simple, and really doesn't require a recipe.  With a few, fresh ingredients, you will have a salad you can whip up for lunch all week long.  I take peppery arugula, creamy avocado, and salty shaved Parmesan and top it with lemon and good olive oil!  I know, I sound like Ina when I say "good olive oil" but it really makes a difference (I usually have two types of olive oil on hand, a cheaper brand that I cook with and a nicer brand for dressings or drizzling).  Sprinkle with coarse sea salt and pepper and you have the tastiest, healthiest salad.

It also felt appropriate to share on Earth Day.  Since it's so green and leafy.  

By the way, I had a different plan for today's post, but as soon as I learned of Prince's death yesterday I was pretty much useless for the rest of the day.  I wandered around my house, forcing my kids to listen to his music, and thought about growing up in Minnesota where his music was born.  So many important memories were accompanied by his songs, the least of them being my high school graduation in, yes, 1999.  It feels weird knowing he took his last breath yesterday, but his music will always be a humongous part of this world!  

Bolthouse Farms

I recently partnered up with Bolthouse Farms and attended an event where they premiered a line of new beverages.  The ingredients are fresh and honest and the flavors unique and exciting, such as Mango Pineapple Colada and Banana Honey Almond Butter (my personal favorite).  They sent me a bunch to try and challenged me to come up with four recipes featuring their smoothies, shakes and juices, and they are posted below!  It was so much fun to think outside the box (or bottle - puns are sort of my thing), and I'm really happy with each creation.  My family was my main source of inspiration, particularly my middle child who desperately needs more fruits and vegetables in her life, and I am NOT above sneaking nutrition into her diet in a covert manner.      

First up, these muffins that are a great snack or breakfast on-the-go.  When I tasted the combo of banana, honey and almond butter, I immediately wanted to bake with it.  Adding the shake to the muffins keep them moist, and adding ripe bananas and almond butter make them burst with that perfect flavor combination.  My toddler LOVED these, and I was happy knowing she was getting some extra protein in her diet!     

Banana Honey Almond Butter Muffins

Yields: 12 muffins

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup granulated sugar

1/4 cup brown sugar

1 cup Bolthouse Farms Banana Honey Almond Butter Protein Shake

1/4 cup almond butter

1 large egg

1 teaspoon vanilla

2 ripe bananas, peeled and mashed

Turbinado sugar (cane sugar) for sprinkling (optional)

Preheat oven to 375 degrees.  Whisk first 5 ingredients in a bowl, set aside.  In a separate bowl, whisk together both sugars with protein shake.  Stir in almond butter, egg, vanilla and mashed bananas.  Add wet ingredients to dry ingredients and stir until just combined.  Place into paper-lined muffin tins, about 3/4 of the way full, sprinkle a little cane sugar on top of each muffin, and bake for 18-20 minutes, until an inserted toothpick comes out clean.  

Next, after sipping this sweet and tart Raspberry Blood Orange juice, I thought it would be great as a vinaigrette for salads (and I may or may not have poured some with vodka while I whisked away).  It's particularly delicious over peppery arugula, and would also make a great glaze for chicken or fish.

Raspberry Blood Orange Vinaigrette

Yields: approx 2 cups

1/2 cup Bolthouse Farms Raspberry Blood Orange Juice

1 small shallot, roughly chopped

2 teaspoons dijon mustard

1 teaspoon honey

3/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in a blender or food processor and pulse until smooth.  Taste, and add more salt and pepper if necessary.  Pour over salad or save in a mason jar in the fridge for up to 3 days.

Smoothie bowls have always intimidated me.  They look like masterpieces on Instagram, and too pretty to eat.  But after creating my own bowl, I was pleasantly surprised how easy and quickly it came together.  I added avocado for texture and creaminess, but the options are endless (banana, yogurt, leafy greens, etc).  And don't get me started on the toppings! 

Green Goodness Smoothie Crunch Bowl

Yields: 1 bowl

1 15 oz. Bolthouse Farms Green Goodness Smoothie

1/2 avocado

1/2 cup ice

Suggested Toppings:

Raspberries

Blueberries

Sliced bananas

Shredded raw coconut

Granola

Drizzle of honey

Combine Green Goodness Smoothie in a blender with avocado and ice and puree until smooth.  Pour into bowl, top with desired toppings and drizzle with honey.  

Finally, this cake.  This cake, that I want to make love to.  After one sip of the Mocha Cappuccino beverage, I knew I wanted to make something rich and decadent.  It tasted like such a treat, and I knew it would translate well as a dessert.  While this cake is creamy and indulgent... it's also light and would be a great thing to serve as the weather starts to get warmer! 

Mocha Cappuccino Smoothie Ice Cream Cake

Yields: 1 cake

35 chocolate wafer cookies, divided

1/4 cup (1/2 stick) unsalted butter, melted

1.5 quarts coffee chip ice cream 

1 cup Bolthouse Farms Mocha Cappuccino Smoothie Beverage

1 cup ice

1 cup whipped cream

Chocolate chips or shavings for topping (optional)

Place 25 cookies in a food processor (or blender) and pulse until crumbs are formed.  Add butter and pulse until combined.  Place mixture in the bottom of a 9-inch cake pan (with approx. 3 inch sides) that is lined with parchment paper, and press with your fingers until crust coats the bottom of the pan.  Freeze for 10 minutes.  During this time, remove ice cream to soften and pulse remaining 10 crackers in the food processor, then set aside.  After the 10 minutes, remove pan from freezer and add ice cream.  Smooth with a spatula to create an even layer, then add cookie crumble on top, and place back in freezer for 10 minutes.  During that time, place ice and coffee beverage in a blender and pulse until a smoothie is formed.  Remove to a bowl, and fold in whipped cream.  Place on top of cake and smooth with a spatula.  Sprinkle chocolate chips or shavings on top, and freeze for 30 minutes or until ready to eat.