Hi guys! Another week, another round of guest posts from some of my favorite RD bloggers as I'm off exploring Japan! Today, Rebecca Clyde of Nourish Nutrition Co. is sharing this crazy delicious looking recipe for silken chocolate pie. Her photography is just stunning, so definitely check out her blog, and if you're in the food blogging game yourself, her and another dietitian have recently launched a food photography course.Read More
Balsamic macerated strawberry yogurt cups are an easy and elegant snack, dessert or breakfast! Top creamy full fat yogurt with juicy ripe strawberries macerated in a mixture of balsamic vinegar and honey, then sprinkle with crunchy toasted almonds! It’s a healthy way to fuel between meals!Read More
Marshmallow free crispy treats are a fun snack or dessert reminiscent of rice crispy treats but made healthier with puffed millet and a mixture of almond butter and honey instead of marshmallows!
Happy Tuesday everyone! Apologies for the lack of a new recipe post yesterday. I always want to start Monday out with my favorite recipe of the week, but I was traveling this weekend and woke up with bad cold Sunday morning. When I got back home, the last thing I wanted to do was anything that didn't involve laying in bed with a box of tissues and watching the debate.
Hopefully these marshmallow free crispy treats will make up for it!
Did you love rice crispy treats as a kid? I actually did not. There are very few foods in this world that I just do not like, but alright right at the top of the list are marshmallows. So weird. So gross. The only food that makes less sense to me is jello. Apparently I have a thing about jiggly foods.
So I won't say these taste exactly like rice crispy treats, but in my book, that's a good thing! Taking a cue from my friend Min, I used a mix of almond butter and honey. This helps the crispies stick together, sweetens and adds satiating fats. So the result is a bar that can double as dessert or a snack bar.
Also, these bars aren't actually made with puffed rice because for some reason, my grocery store was out of puffed rice cereal. Hrumpf. So I decided to experiment with puffed millet, which I loved, and it's fun to switch things up. Feel free to use puffed brown rice too if that's easier to find. And you probably can skip the toasting step if the brown rice is crispy enough.
To make these bars, I used a jar of acacia honey sent to me as a sample from Heavenly Organics. I was really excited to learn about their sustainability initiatives and work providing ethical job opportunities in India. Plus, when you're making something where honey is one of the main flavor profiles, it's nice to use something a few steps up in flavor from the honey bear :)
I also added a couple fun extras, because I can't help but bling out my recipes a bit. First, chopped almonds for extra crunch and satiating fat. Then I threw in a bag of Crunchies freeze-dried strawberries, another sample I was sent. It added a pretty color and hint of fruity flavor.
One thing not to forget - use parchment paper or aluminum foil to line the pan. I forgot this step when I made my second batch of these and it was pretty much schllacked on there!
Marshmallow Free Crispy Treats
Makes 12 squares
I used puffed millet from Arrowhead Mills.
4 cups puffed millet
1/3 cup honey
1/3 cup almond butter
1 tablespoon coconut oil
1/2 teaspoon cinnamon
1/2 cup almonds, chopped and toasted
1 ounce bag freeze dried berries
1 tablespoon chia seeds
Preheat oven to 425 degrees. Spread millet evenly on a large baking sheet. Toast in the oven for 3-4 minutes, being careful not to burn or brown. Taste and make sure they're nice and crispy. Remove and set aside until ready to use.
Mix honey, almond butter, coconut oil and cinnamon in a large pot on medium heat. Whisk until fully combined. Stir in puffed millet, almonds, freeze dried fruit and chia seeds.
Line a large casserole dish with aluminum foil, wax paper or parchment paper. Spread millet mixture evenly in the dish and flatten with a spatula. Place in the refrigerator and chill for 1 hour before cutting into 12 squares.
More snackable sweet squares:
Try this breakfast friendly take on the dessert crisp! This strawberry and rhubarb breakfast crisp is made with whole grains, frozen fruit and lightly sweetened!
Y'all know how I feel about all the 'New Year, New You' craziness. If not, let me sum it up. There's no need for a new you because current you is pretty cool. Let's resolve to treat current you to an amazing year.
Now, here is one new thing for the new year that I can get down with and that's this month's Recipe Redux theme: A New Ingredient for the New Year.
This one was actually surprisingly hard. Weird ingredients are kind of my thing. Short of picking up something for shock value (offal anyone? I bet a tripe recipe would bring in tons of blog traffic!), I was really having a hard time thinking of anything that was new to me.
So, I gave up and started thinking of breakfast. Per usual.
Last month I mentioned my goal of sharing more 'formula' meals versus set recipes. Breakfast crisp is one formula meal that's been getting a lot of airplay in our house. It's basically the same thing as a dessert crisp, but made with whole grains, less sugar and is served with plain yogurt instead of ice cream. I mean, muffins are basically socially acceptable breakfast cake, so why not breakfast crisp??
I know people say baking is a science. Usually that's true, but with crisp, I never measure ingredients. Well, except for this post. But please know this is a pretty intuitive 'recipe'. All I do is toss frozen fruit, a little lemon juice and/or zest, a sprinkle of sugar and a tablespoon of any kind of flour in a baking dish. Then I top it with a mixture of flour, oats, a tiny bit more sugar and enough coconut oil to form crumbles. Sprinkle it over the top and bake at 375 for 40ish minutes. Easy peasy, right?
You can use any fruit you like. About 4ish cups works great. I use frozen for convenience sake, but fresh obviously fresh works too. For flour, I used gluten free buckwheat flour because I've got two big bags on hand, and I love it's earthy flavor. Normally I use whole wheat or spelt flour, but you could also do almond meal or oat flour. No rules here! I usually mix a half cup or so of chopped nuts into the crumble and would have thrown some almonds in there if I had remembered.
So yeah, back to that new ingredient. When I was shopping for my crisp, I ran across frozen rhubarb, a fruit (or is it a vegetable) I've never cooked with or even tried before. I'd heard it has a sweet-tart flavor and I just love tart, so there we go. My new food conundrum was solved!
Hope this breakfast crisp becomes a regular in your house too!
Strawberry and Rhubarb Breakfast Crisp
Serves about 6
- 1 1/2 cups chopped rhubarb, fresh or frozen
- 3 cups strawberries, fresh or frozen
- Juice of 1/2 lemon
- 1 tablespoon buckwheat flour
- 1 tablespoon brown sugar
- 1 cup oats
- 1/2 cup buckwheat flour
- 1/2 cup almonds, copped and toasted
- 2 teaspoons brown sugar
- Large pinch of salt
- 1/3 cup coconut oil
- Yogurt, for serving
- Preheat oven to 375 degrees.
- In a large baking dish, combine fruit with lemon juice, buckwheat flour and sugar. In a medium bowl, mix oats, flour, sugar, and salt. Mix in coconut oil with fingers or a fork until it sticks together. Crumble over the top of the fruit and place in the oven. Bake 40-45 minutes until bubbly and golden. Serve warm, room temperature (or cold right out of the fridge!) with yogurt.
This classic green smoothie is naturally sweetened with mango, watermelon and strawberries. Easily digestible and packed with nutrients to jump start your day!
Disclosure: I was provided with a free copy of The Natural Pregnancy Cookbook. I was not compensated to write this review.
Remember back in the day when your facebook news feed was filled with pictures from going out the night before and slightly un-PC status updates (which have since been deleted because OMG WHAT DO YOU MEAN FACEBOOK ISN'T PRIVATE?!?!?). Sigh. Those were the days...
Now it's babies. Baby announcements, babies being born, babies in oversized onesies, babies growing into toddlers, toddlers throwing tantrums, toddlers making a mess, toddlers growing into kids, kids throwing tantrums, kids saying totally inappropriate yet hilarious things (my personal favorite of the bunch). Yup, at 31, we're at that age.
Babies just aren't in the cards for the hubs and I (so if that's where you thought this was going, sorry to disappoint). While we love our friends and families kids with all our heart (because we love our friends and families with all our heart), we are just not baby people. I can't think of two people who know less about babies than the two of us. Recently, when Scott saw our friends 2 1/2 year old walking and talking, he exclaimed, "I didn't realize they were already functional at that age!" I made fun of him, but secretly, I was surprised as well.
Except for the basics on how it starts, there's just one thing I know about pregnancy. It's scary. Apparently, there are all these awful people who drown pregnant women with unsolicited advice, especially about diet, leaving them feeling completely overwhelmed and fearful that everything they eat will cause their baby to come out with two heads. And then they judge you if you do not accept said advice.
My pregnant or trying to become pregnant friends frequently come to me for nutrition tips or with questions about dubious advice they were given. Being honest, I'm not the expert when it comes to nutrition during pregnancy. There's a lot I learned for the test then promptly forgot!
So when my friend Dr. Sonali Ruder of The Foodie Physician reached out to see if I'd like to check out her new cookbook, The Natural Pregnancy Cookbook, I happily accepted. Clearly my personal knowledge ain't cuttin' it!
The Natural Pregnancy Cookbook is more than a cookbook. It's as comprehensive a resource on nutrition for pregnancy as you can get without being overwhelming. It discusses everything from healthy weight gain, food safety, nutrients of concern, pregnancy cravings and side effects. And of course, there are tasty recipes for pregnancy that are simple enough to make after the little one comes along. I've got my eye on her salmon oreganata, miso roasted brussels sprouts and roasted butternut squash salad with maple dijon vinaigrette ;)
One other thing I know about pregnancy: morning sickness is awful. I shared an office with someone through two pregnancies. I remember the retching. Consider me traumatized.
It can be difficult to get the much needed nutrients in when you're feeling nauseous. Cold and easily digestible smoothies can be helpful since they don't have a strong scent, which can trigger nausea. Throwing some greens in your smoothie is always a good idea, but especially so during pregnancy. Greens are an excellent source of folate and iron, two critical nutrients during pregnancy.
This green smoothie from The Natural Pregnancy Cookbook is pretty fantastic as a basic smoothie recipe. It's nice and light, but you could always dress it up with a scoop of nut butter or even a little plain protein powder. The recipe calls for watermelon which is out of season right now, but luckily I had some frozen cubes leftover from making my Hawaiian fruit freezes. If you can't get your hands on any, just use extra strawberry. If you're feeling nauseous, throw some ginger in this. Not only is it delicious, but it's been shown to be an effective treatment for morning sickness.
Also, totally unrelated but I wanted to share pictures from a fun photoshoot I did recently with the lovely Celia of Celia G Photographie. I've been wanting to get professional pictures done for the blog and media work, and I am so so happy with how they turned out! She perfectly captured the joy and easy going attitude I want to convey with my brand. Celia is an absolutely fabulous person and super talented - trust me, I'm much more awkward in real life ;) These pictures are even more special now after the flood. The riverwalk, one of my favorite spots in Columbia where we took most of the pictures, was completely devastated.
Classic Green Smoothie
Feel free to use all spinach or kale if you don't feel like purchasing both.
- 1 cup spinach
- 1 cup kale
- 1 1/2 cups frozen mango
- 1 1/2 cups fresh or frozen cubed watermelon
- 1/2 cup frozen strawberries
- Juice of 1/2 lime
- 1/2 cup plain Greek yogurt, preferably organic
- 1/2 teaspoon spirulina (optional)
- 2 cups unsweetened almond milk
- Place all ingredients in a blender and puree until smooth. Divide into two glasses and serve.
More smoothie recipes from the archives:
This vibrantly hued red velvet smoothie can help boost your endurance during a workout, thanks to a surprise ingredient - beets!
A couple months ago, I committed to my friends, family and the entire internet to running a half marathon next year. As someone who hasn't run more than 3 miles since high school, this was either a powerful, exciting and inspiring commitment that will show me what I'm really made of....or a totally boneheaded move. Only time will tell.
As I've started to wean myself back into running, I've been trying to eat a runner too, getting plenty of healthy carbs before my runs, increasing my protein intake a bit and including more endurance boosting foods in my diet.
One of those endurance boosting foods? Beets! I know, a smoothie isn't exactly the place you'd expect to see beets, or want to see beets for that matter. But trust me on this one, chocolate and beets are a natural pair (please see these chocolate beet cupcakes). Plus, both work together to improve endurance and blood flow to muscles during your workout. Head over the Healthy Aperture blog for the recipe to make this red velvet smoothie with beets!
I've been on a crepe kick for the past couple weeks, and this was one of the sweet creations I came up with. Perfectly ripe, in-season strawberries are so delicious, I didn’t want to cover their flavor up by doing too much to them. A little honey and creamy pureed cashews is enough to enhance their tart flavor. I prefer stuffing the sliced strawberries into the crepes, where they mingle with the honeyed cashew cream, but they look picture perfect sprinkled over the top.
To make these gluten free, try buckwheat flour or oat flour. Fresh crepes always taste best, but for me, convenience wins and I just cook all the crepes at once and refrigerate. You could always keep the batter in the fridge a couple of days, stored in the blender. Before making the crepes, give it a quick whir to blend. Since out of season strawberries are pretty awful, I suggest making these when strawberries are in season, or using frozen strawberries and chia to make a quick chia jam by blending frozen strawberries with a little sugar and a tablespoon or two of chia seeds, then letting it sit to gel for 10 minutes.
Strawberry Crepes with Honeyed Cashew Cream
1 1/2 cups unsweetened coconut milk (the kind in a carton)
1 cup white whole wheat flour
3 tablespoons melted coconut oil
1 teaspoon vanilla
Pinch of salt
Honeyed Cashew Cream:
1 1/2 cups raw cashews, soaked at least 2 hours
1/4 cup unsweetned coconut milk
3 tablespoons honey
1 teaspoon vanilla extract
Pinch of salt
1 pint strawberries, hulled and quartered
Place the ingredients for the crepes (eggs, coconut milk, flour, coconut oil, vanilla, and salt) in a blender. Blend until combined. Place in the refrigerator for about 30 minutes so the bubbles subside (this keeps the crepes from breaking).
While the batter is chilling, make the cream. Drain cashews and place in a food processor with coconut milk, honey, vanilla and a pinch of salt. Blend, scraping down sides, until creamy, about five minutes total. Remove to a bowl and set aside until ready to use.
When ready to make the crepes, heat a nonstick skillet on medium-high heat. Using a quarter cup measure, pour a scant quarter cup into the hot skillet. Lift the skillet off the heat and quickly swirl the batter, helping it spread thin. Place back on the stovetop and cook about 30 seconds - you should see little bubbles forming. Carefully flip and cook another 10 seconds. Remove with a spatula and set aside on a plate. Repeat with remaining batter, stacking the crepes on top of each other.
When ready to eat, spread a little cashew cream down the center of each crepe (about 2 tablespoons), top with strawberries and fold the sides over.
More strawberry recipes:
Wanna guess my favorite kind of smoothie? One that's really actually a milkshake.
What, did you think I was going to say a kale smoothie?? Pffffttt!
But before we get to this amazingly creamy, dreamy milkshake/smoothie hybrid, I should probably explain why I'm sharing this luxurious treat when everyone in the world is searching for salads and green smoothies. Today, the Miyagi of the dietitian blogger world, Regan Jones (of Healthy Aperture, Blog Brulee, RDs for Disclosure and Recipe Redux fame) turns forty. She has done so much for her fellow dietitian bloggers, and in the process, gaining the respect and admiration of her colleagues. And for that, a whopping forty of us got together to throw her a virtual birthday party by sharing healthy cocktails or gluten free desserts in her honor!
Cue the confetti and champagne toast!
I've said it before, but one of the best things about becoming a blogger was joining this incredible community. It would be easy for us to view each other as competition, bash and belittle each other, but instead we support, uplift and help each other grow and succeed. Regan is a huge reason for this, really setting the standard for how to treat others within our community. She works with brand contacts to create sponsorship opportunities for us smaller bloggers. She's developed an entire recipe sharing network through Healthy Aperture to highlight the healthy food blogger. She spent an entire year organizing Blog Brulee, an inspiring blogging conference that we all agreed, did so much more than teach us about photography and search engine optimization (although it did that too!). Regan is funny, bossy (in a good way!), motivated, enthusiastic, creative and talented...it's no wonder we all love her so!
Plus, she even shared one of my all-time favorite blogging tips - how to make food look sexy, hence the title.
Regan, wishing you the happiest of birthdays! Thank you so much for all your support and for welcoming me into this community with open arms! The inspiration I gained at Blog Brulee helped make 2014 the best year yet, and I wish the same for you in your fortieth!
Now, on to this milkshake. Err, smoothie. Because ingredient-wise, it has absolutely nothing in common with a milkshake. However if you factor taste and creaminess, it's got everything in common with a milkshake.
Frozen bananas are the secret to getting that milkshake consistency. The creamy, sugar dense fruit not only sweetens the smoothie, but makes it thick and creamy. I added macadamia nuts for even more creamy, fatty mouthfeel. Plus, I love the rich flavor it gives along with the coconut milk.
I used unsweetened coconut milk, the thinner kind they sell by the soy and almond milks. You could use canned coconut milk, which would make it pretty thick, but hey, when has anyone complained about their milkshake being too thick?? Considering the amount of coconut used in the recipe, canned coconut milk would make it a bit of a calorie bomb. A delicious whole food calorie-bomb...but a calorie bomb nonetheless.
To save time, you could skip making the strawberry sauce and blend frozen strawberries into it. But, we know how Regan likes her food sexy, and what's hotter than swirls of bright red, vanilla-scented strawberry bits running through a creamy, white base? Not much. Not much at all.
Sexy Strawberry Cream Vegan Milkshakes
1 cup frozen strawberries
1/2 teaspoon vanilla extract
1 teaspoon honey
1 1/2 cups coconut milk
2 medium frozen bananas
1/4 cup macadamia nuts
Place strawberries, vanilla and honey in a small pot on medium heat. Bring to a simmer. mashing with a potato masher or the back of a spoon as the juices release. Simmer for 10 minutes until thickened. Remove and set aside to cool.
Add coconut milk, bananas and macadamia nuts to a blender. Blend until smooth.
Divide strawberry sauce between two glasses, Top with milkshake. Swirl together a bit with a spoon and enjoy!
Roasted strawberry and coconut popsicles are a cool, creamy and tart treat for summer! Just barely sweetened with honey.
Is it just me, or has this summer not felt at all like summer to you too? I mean, I can see the calendar hanging on my wall and it clearly says July, but I still don't believe it. Maybe it’s because I haven't spent every weekend at a wedding or wedding related event as I have every other summer since college. Or maybe it’s because I’ve already returned from our big summer vacation. Or maybe it's the fact that's it's rained every single day. For a month. Yup, that's definitely our problem.
Even though we're barely halfway through summer, I keep thinking as if it's fall. I've prepared more soups and chilis this month than salads. At last weekends farmer's market, I passed up eggplant for Brussels sprouts. For the fourth, my husband kept begging me to make pecan pie! Apparently, it's Thanksgiving.
Clearly, I need to do something to bring back that summer feeling!
After seeing this recipe on Joy the Baker, I had to make it immediately. I mean, what food brings back more childhood summer memories than a popsicle? I was always partial to the frozen lemonade popsicles we made at home. My budding young dietitian taste buds were too discerning for those icky, plastic wrapped ice freezes. Could anyone eat one without gouging open the inside of their cheek, or was it just me?
But these popsicles, oh boy! They are summer in a delicious frozen little package. Toasted coconut enhances the flavor of rich, full fat coconut milk. It smells kinda like sunscreen, in a good way. Mmm, and the roasted strawberries! Roasting them concentrates their…strawberriness?? No worries if you don't own popsicle molds. Just use the same trick I did has a child and freeze it in a ziplock bag with a spoon!
Roasted Strawberry and Coconut Popsicles
Adapted from Joy the Baker
1/3 cup unsweetened shredded coconut
1 lb fresh strawberries, hulled
1 teaspoon coconut oil, melted
2 tablespoons chia seeds
2 tablespoons honey
Juice of 1 lime, divided
1 15-ounce can full fat coconut milk
1 teaspoon vanilla extract
Place a rack in the upper 1/3rd of the oven and preheat it to 350 degrees. Spread the coconut evenly on a baking sheet and toast for about 3-5 minutes until golden. You may want to give it a good stir halfway so it doesn’t burn on one side.
Place the strawberries on a baking sheet and toss with the coconut oil. Roast until soft and juicy looking, about 18-20 minutes. Remove from the oven and transfer to a food processor. Add chia seeds, 1 tablespoon of honey and juice of half the lime. Blend until pureed.
In a small bowl, stir together the coconut milk, lime juice, 1 tablespoon honey and vanilla extract. Stir the toasted coconut into the milk.
Divide the strawberry into the popsicle molds, filling halfway. Freeze for one hour until firm. Remove from freezer and top with coconut milk mixture and add popsicle stick. Place back in the freezer and chill overnight or 6 hours.
Before eating, run briefly under hot water to loosen the mold. Make 60 more to last you till fall.