Smoothie Bowl

For Christmas 2015, “Santa” bought Matt and I a nutribullet.  I have become slightly obsessed with smothie bowls because of it.  They are delicious, you can add all kinds of toppings, it’s healthy and yummy!  Allergy season has kicked in and I add a little local honey (which is supposed to help).  Here’s the recipe, all ingredients are organic:

1 banana (can be frozen)

1 small handful of frozen strawberries

3/4 c unsweetened coconut milk

1 large handful spinach

1/2 handful kale

1 tbsp honey

Throw ingredients in your nutribullet (or blender will work) and blend away.  Pour in your bowl and add whatever toppings you like!  I add about 2 teaspoons of the super seed and ancient grain blend from Trader Joe’s (it has sprouted buckwheat, flax seed, quinoa, hemp, chia and amaranth), shredded coconut, almonds, and fresh berries.  Enjoy!

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Baked Egg and Veggie Ramekins

I’m so excited about this recipe!  Not only is it super healthy, but I got to use my new ramekins I got at World Market the other day!  This meal is such a great way to start the day.  You get a handful of fresh veggies along with some protein to keep you full. The egg yolk also remains nice and runny after baking which is my favorite part 🙂  Hope you enjoy!

Ingredients:

2 Bellpeppers, chopped

2 small zucchini or 1 large, chopped

1 onion, chopped

2 garlic cloves, chopped finely

small handful of fresh basil, chopped

1 tbsp evoo

1/2 tsp salt

1/4 tsp pepper

6 -8 eggs

1/4 cup parmesan cheese

Steps:

  1. Heat oven to 400 degrees F and spray a roasting pan with nonstick spray.
  2. Put veggies, salt and pepper, basil, and parmesan cheese in roasting pan and toss with evoo.
  3. Roast veggies for 30 minutes.
  4. Spread veggies evenly among ramekins.
  5. Make a small well in each ramekin and crack an egg over the top.
  6. Place all ramekins on an oven tray and bake for about 20-25 minutes.

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Enjoy!

 

Organic Chocolate Chip Plumalicious Ice Cream

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I’m a huge ice cream lover, but it’s been a while since I’ve had ice cream in a cone.  We were in Fort Bragg last week and stopped at a place called Cowlicks where I got black rasberry chocolate chip ice cream in a waffle cone.  When we got home and I did my weekly shopping I just had to get some cones but could not find a flavor comparable to what I had at Cowlicks……so naturally I made my own.  In this recipe I use local Brentwood Plums and all organic ingredients.  It tastes just as refreshing and heavenly as it looks.

Ingredients:

2 cups plum preserves

2 cups organic heavy cream

1/3 cup organic cane sugar

1 tsp vanilla extract

2 tbsp honey

1 cup chocolate chunks or chips

Directions:

1. Stir together cream, sugar, vanilla extract and honey to a saucepan and cook on medium until sugar is dissolved.

2. Add plum preserves to a blender and add 1/4 cup of cream mixture in with the plums

3. Blend on high until it is a smooth, creamy consistency

4. Add blended ingredients into a large bowl

5. Add cream mixture into bowl with plum preserves and mix together well

6. Cover bowl with plastic wrap and refridgerate at least 4 hours

7. Once refridgerated at least 4 hours, remove from fridge and mix in chocolate chips

8. Poor into your ice cream maker and mix according to your ice cream maker directions (mine is about 25 minutes)

9. Store in a sealed container in the freezer or devour it right away, your choice 😉