It has been one hot summer! Smoothie bowls are so awesome for summer, and I’ve really been loving blueberry season this year. I’ve also had constant cravings for coconut, dark chocolate, and nut butters, so all those things are in this bowl. They really go together well though, and the bowl is packed with anti-oxidants. I’ll for sure be turning back to this bowl again and again!
Quickie recipe! This makes 1 large bowl or 2 small bowls. For the smoothie, blend 1 banana, 2 cups blueberries, 1/4 cup coconut yogurt, 2 tbsp almond butter, 1 tbsp real maple syrup, 1 – 1.5 cups almond milk (or your choice of milk), small scoop protein/superfood powder (if you use it), small scoop flaxseed.
Top with granola, dark chocolate pieces, blueberries, and hemp seeds.
Enjoy and stay cool!
This, right here. This hit the spot for a springtime veggie lovers comfort food meal. I roasted and kale and carrots in a miso paste + olive oil mixture to make this extra savory. The roasted kale along with the pepitas on top added a nice bit of crispiness. This could be great on the grill as well or with alternate toppings, but it turned out beautifully as is.
Makes 2 pizzas
- 2 pieces of naan bread
- 4-5 carrots, sliced in half lengthwise
- 3 large leaves of red kale, stems removed and cut into smaller (1-2 inch) pieces
- 3 oz. fromage blanc or spreadable goat cheese
- 1/2 c. pepitas (pumpkin seeds)
- 1 c. olive oil
- 1/2 tbsp miso paste (shiro miso is great)
- 1 clove garlic, minced
- ~ 1/2 tbsp lemon juice
- salt & pepper
- Pre-heat oven to 400° and set halved carrots onto baking sheet.
- Make the miso oil by mixing the olive oil, miso paste, garlic, and lemon juice in a small bowl. Drizzle about 3/4 of the miso oil mixture onto the carrots, leaving the other 1/4 in the bowl. Scramble the carrots to completely cover in miso oil, then spread out in a row to evenly roast. Season with a dash of salt and pepper. Bake for 25 minutes at 400, flipping halfway through.
- Toss the kale pieces in the bowl with the remaining miso oil and lightly coat. When there are about 5 minutes left for the carrots to bake, pull out the baking sheet and sprinkle the kale evenly over the carrots. Return baking sheet to oven and throw in the naan slices as well.
- After the final 5 minutes, the kale should be getting slightly crispy with browning edges. If not, leave it in for another minute. Finally, remove naan and carrots/kale. Spread a layer of fromage blanc onto each slice of naan. Layer on carrots and kale, and top with pepitas. Slice and enjoy!
Tip: When making the miso oil, the miso and olive oil may not fully mix. Taking the miso paste out of the fridge and allowing it to get to room temp definitely helps, but a “rough mix” works fine. I vigorously mix with a fork for 20 seconds, then a whisk for 20 seconds more, and quickly drizzle onto carrots with a spoon.
Quickie recipe time! When I have a really nice loaf of bread, I like to make toasts for many meals. Chris likes this too. In fact, his instagram description reads, “Mid to left coast. I like toast.” I guess toast resonates that deeply with him.
Lately, I like to spread on local fromage blanc and add any veggies I have on hand. For this delicious toast, I squeezed a bit of orange juice onto the fromage blanc, and spread onto toasted rustic bread slices. I added previously roasted beet and parsnip bits, along with some baby purple kale leaves which were briefly roasted as well. (I have a few purple kale plants that lasted through the winter, and are now awkwardly bolting and producing tiny baby leaves, but they are delicious!) I topped with salt, pepper, another squeeze of orange and a drizzle of olive oil. Toast saves the day!
Hope your new year is going well! January always seems like the time of year I just want to “make it through” because of frigid temps, short days, dead garden, etc. However, citrus season definitely makes me excited about life. Grapefruit is one of my favorite citrus fruits. When I was a kid, I remember squeezing the remaining juice of finished grapefruit halves into a cup, adding some orange juice and a bit of sugar, and enjoying my heavenly little drink. I based this vinaigrette on that memory (sans the sugar) and it drizzled it on a bed of red kale, shallots, almonds, and of course grapefruit. It’s a delicious, fresh pick me up for this time of year.
- 6-8 red kale leaves (or any kale variety)
- 1 grapefruit, peeled and segmented
- 1/4 cup of chopped almonds
- 1/2 shallot, sliced
- ~ 1/3 cup olive oil
- ~ 1/4 cup grapefruit juice
- 1/2 tbsp grapefruit zest
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 8-10 mint leaves, minced (save a few for garnish)
- dash of salt and pepper
- Prep kale leaves by removing spines and finely chopping leaves. Combine with grapefruit segments, almonds, and shallot slices.
- Prep dressing by whisking together all dressing ingredients. Taste & adjust (I sometimes add more grapefruit juice or salt & pepper), then drizzle onto salad. Add a few mint leaves for garnish.
Let’s get right to it. Fall is moving into winter, and this salad could definitely work well for the holidays as a nice precursor to the main dishes. It could also be easy for a weeknight dinner. Radicchio is excellent grilled; it takes on a nutty taste. I added some blue cheese yogurt drizzle, broccoli buds, pumpkin seeds, and pomegranate arils to make it a hearty, flavorful salad.
Ingredients – serves 2-4
- 2 radicchio heads
- 1 cup of finely cut broccoli buds
- 2 tbsp pomegranate arils
- 1 tbsp sunflower seeds
- 2 tbsp extra virgin olive oil
- salt & pepper
blue cheese yogurt drizzle
- 1/2 cup plain greek yogurt
- 1 oz crumbled blue cheese
- 1 tbsp apple cider vinegar
- 1 tbsp milk
- juice of 1/2 lemon
- Slice radicchio heads in half lengthwise, leaving the core intact. Brush with olive oil and sprinkle with salt and pepper.
- Prepare blue cheese yogurt drizzle by whisking all ingredients together in a bowl. Add more blue cheese if a thicker consistency is desired.
- Grill radicchio on medium heat until each side begins to get tender and slightly brown. Turn back to flat side, and up the heat to med/high for the final few minutes to get some grill marks.
- When grilling is done, quickly serve up with blue cheese yogurt drizzle, broccoli buds, pumpkin seeds, and pomegranate arils. Cut halves into quarters or even smaller chunks if desired.
Happy holiday planning!
We all know those long days at work where you really want spend minimal to no time on dinner, but you’re hungry for something good. Quesadillas are lifesavers for those nights. Why not get creative and try different things that you usually wouldn’t on a ‘dilla. On this one, I loaded it with lemon-soaked local apples, garden kale and gouda cheese. I grilled it and topped it with garden sage and a drizzle of honey (yes, local honey). Super quick for a weeknight dinner, lunch, or midnight snack. No judgements here. Just try it.
Ingredients – makes 2 quesadillas
- 1 apple
- 10 baby kale leaves
- 4 oz gouda
- spoonful of honey
- juice of 1 lemon
- 8-10 sage leaves
- 4 small flour tortillas (or 2 large)
- Slice apple wedges fairly thin and soak the slices + kale leaves in a bowl with lemon juice. Slice gouda into thin pieces.
- When the grill is heated, place the tortillas on and spread gouda slices on 2 tortillas and the apple slices and kale on the other 2 tortillas. Grill on medium-low for around 5 -7 minutes.
- Once gouda begins to melt, flip cheese tortilla onto apple/kale tortilla. Cook for 1-2 minutes on med-low to melt the gouda more, then on med-high for about a minute or until quesadilla is crispy. Serve up with sage leaves and drizzled honey.
Peach and almond butter is a flavor match made in heaven. Here, end of season peaches and almond butter blend excellently in this smoothie bowl. Very quick and delicious!
- 1 banana, sliced
- 1 peach, sliced
- 3/4 cup of almond milk
- 1 tbsp greek yogurt
- 1 tbsp almond butter
- 1 tbsp ground flax meal
- 1 peach, sliced
- 1 cup granola
- drizzle of almond butter
- Blend the bowl ingredients until smooth. Add granola and peaches, drizzle almond butter on top. Enjoy!
It’s the tail end of the blackberry season here in Oregon, so I’m trying to enjoy blackberries every way possible. Also, basil. Fresh, bright, and one of the things I have growing on my balcony, so convenient. Combine these two lovely ingredients into a gooey grilled cheese utilizing mild and nutty fontina; and you have something that hits the spot…especially for late summer!
Ingredients (for 2 sandwiches)
- 8 oz blackberries
- 6 basil leaves, chopped
- 4 oz fontina cheese, sliced or shredded
- 4 slices of rustic bread like como, multigrain, or campagnolo
- 1 tbsp olive oil
- Mash blackberries a bit with fork or mortar & pestle.
- Brush a bit of olive oil on the bottom of each bread slice, then set onto heated griddle or skillet. Place fontina on each slice and allow to melt for a few minutes.
- Spread a few spoonfuls on blackberries onto one slice of each sandwich, sprinkle on basil, then set the top slice onto the blackberry slice and press.
- Allow to grill for about 5 minutes, or until the cheese is melty and bread is golden.
This dish is perfect for those peanut sauce cravings. Add edamame, cucumber and green onions to bring out some fresh, crisp flavors. Delicious and very easy.
- 3 tbsp peanut butter
- 2 tbsp chicken broth
- 1 tbsp sesame oil
- 1 tsp rice wine vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- chili pepper flakes to taste
- sriracha to taste (1-4 tsp)
- 3/4 package soba noodles
- 1/2 cucumber
- 1 cup of edamame beans
- 1/3 cup chopped green onions
- 1 tbsp sesame seeds
- small amount of nori (for garnish)
- Cook soba noodles according to package instructions. While noodles are cooking, make peanut sauce by whisking together peanut butter, broth, sesame oil, rice wine vinegar, honey, soy sauce, chili pepper flakes and sriracha until smooth and creamy. Whisk in water to thin it down if desired.
- Drain noodles and mix in peanut sauce until noodles are evenly coated. Let cool slightly, then serve in a bowl along with cucumber slices, edamame beans, green onions, and garnish with sesame seeds and nori.
strawberry peach quinoa salad
It’s summer. Time for berries. Strawberries shine in this delicious quinoa salad. Mix in peaches, basil, arugula, crumbled goat cheese, walnuts, balsamic, and a strawberry-lemon pesto for extra zest. Mmm. I really do love summer…
Ingredients (makes 4 servings)
- 1 pint of strawberries
- 2 small peaches or 1 large peach
- 1 cup quinoa
- handful of arugula
- large bunch of basil leaves (about 15 leaves)
- 4 tbsp of crumbled goat cheese
- 1 cup walnuts
- juice of 1/2 a lemon
- 2 cups cups olive oil
- 2 tbsp balsamic vinegar
- salt & pepper
- Cook the quinoa according to package instructions. While the quinoa is cooking, make the strawberry lemon pesto by blending (food processor is best) about 1 cup olive oil, 10 basil leaves, 5 strawberries, lemon juice, 1/2 cup of walnuts, salt, and pepper to taste.
- Let quinoa cool for 10-15 minutes after cooking. Once cooled, mix quinoa with arugula, rest of basil, rest of walnuts, and (almost all) the strawberry lemon pesto. Mix a bit.
- Finally, add the sliced strawberries, peaches, and goat cheese and toss lightly. Drizzle with remaining olive oil, balsamic vinegar, and remaining strawberry lemon pesto.