Stephanie's Daily Smoothie

Ever since I got a Vitamix a few years back, I have been making green (or purple) smoothies for Kevin, Charlotte, and I every morning.  Trust me, this blender is well worth the cost!  It is amazing.  Kevin and I agree that drinking one of these each morning has made a difference in how we feel.  It gets our day off to a great start and it is a ritual we can't do without now.  It isn't a breakfast replacement for us, but more of a pre-breakfast.  I also think sometimes it is the only way we get any vegetable into Charlotte's system at all.  She is getting better at eating them, but she is still very limited.  She LOVES her morning smoothie.  Here is my general smoothie recipe.  I have noted where you can swap in/out ingredients depending on what is in season or what you have on hand.  I do a lot of prep as soon as I get home from the farmers market or grocery store so it doesn't take me more than 3-5 minutes to throw the smoothie together in the morning.

Serves 2-3 (2 small adult servings and 1 child, or probably 2 adults) If you are going to use this as a meal replacement I would double the recipe.

 Ingredients:

1/2 cup almond milk (or coconut milk, or coconut water)
1/2 cup water
3 big handfuls baby spinach (or kale, chard, or super greens)
1 medium banana
1 small handful of chopped parsley (I wash and chop a bundle and keep in container in the refrigerator)
1/2 lemon (remove seeds and peel)
1 heaping cup of frozen fruit either: blueberries, mixed berries, cherries, OR mango, pineapple, peaches, or a mix of these

Optional items if you have any of these on hand and depending on what is in season (I might do 1 or 2 of these):

6 grapes
1/2 cup of cubed melon (anything from cucumber to watermelon)
1/2 cup chopped apple or pear
handful of shredded or chopped carrots
handful of broccoli slaw (I buy this prepared already at Trader Joe's or Whole Foods)
1/4 an avocado,
2 tbsp. flax or chia seeds
1 tbsp. dried coconut (not with the berry smoothies)
1 scoop of Amazing Greens Amazing Meal

Blend thoroughly and enjoy!  I would love to hear what you put into your smoothies and your feedback on my recipe.  Feel free to leave me a comment below or reach out to me directly. I am always trying to perfect the recipes.

Peanut Butter & Jelly Oat Snacks

I make these cute little amazingly yummy snacks when I am craving a peanut butter and jelly sandwich.  I got the inspiration from a few different places, but haven't seen this exact recipe.  If you don't do peanuts or peanut butter, another nut butter will work as well.  For the batch I made below, I used almond butter. I also use an all fruit spread instead of jam to leave out any added/refined sugar.   These are dairy-free, gluten-free and kid approved too!

Makes about 9-10 1/12 inch (ish) balls

Ingredients:

3/4 cup Crunchy all-natural peanut (or other nut) butter 

2 Cup rolled oats

2 Tablespoons (heaping) fruit spread or jam of choice

3 Tablespoons ground flax seeds

1 Teaspoon vanilla

1/4 cup dried blueberries, cranberries, or raisins

Heat almond butter in microwave safe bowl for a short time to soften if it isn't already soft.  Add the fruit spread and vanilla stir to combine.  Add the oats, flax, and dried fruit and stir until all combined.  Use a tablespoon or melon baller to scoop out mixture.  Using hands form into balls about 1-1 1/2 inches in diameter.  Place on a plate and refrigerate for 30 minutes before eating or store in parchment paper lined container in the refrigerator for up to 5 days.  

Chocolate Almond Crispy Treats

My biggest complaint about being gluten-free is not having something easily accessible to satisfy my sweet tooth.  These Chocolatey almond buttery treats are SUPER easy to make (no baking required) and satisfy my need for a dessert or sweet snack.  This recipe is a modification of a recipe I found on the Oh She Glows blog a few years back and I have been making it often ever since.  They truly take about 15 minutes to make  and you can be sure they will take a lot less time to disappear!

Serves approximately 6-8 (assuming 2 per person)

Ingredients:
2 cups crispy rice cereal (I like Erewhon)
1/2 cup smooth natural almond butter
2 Tablespoon brown sugar or raw cane sugar
1 Teaspoon vanilla extract
1 Tablespoon cocoa powder
4 Tablespoons semi-sweet chocolate chips


Line a large plate or cookie sheet with parchment paper. In a medium sized bowl, stir together the almond butter, vanilla extract, chocolate chips, and sugar. Microwave on high for about a minute or until chocolate is melted. Stir well and immediately add the cocoa powder. Stir until combined, then stir in the rice crisp cereal until coated well.

Wet hands thoroughly and shape the mixture into about 1 1/2 inch diameter balls, pressing mixture together firmly into balls so they will hold together. Wet hands after each ball is formed so the mixture will not stick to your hands. Place the balls onto parchment paper and freeze for 5 minutes. You can store them in the freezer or move to the refrigerator after setting.  Let the sit at room temperature for about 10 minutes before eating. 

Green Pumpkin Pie Smoothie

This smoothie might be green, but it tastes like pumpkin pie, I promise!  Not only is it super yummy, it is very healthy as well - packed with vitamin K, A, C and iron and with no added sugar!  It will satisfy your pumpkin craving this time of year and will get your day started off right.  It is also Charlotte approved!

Serves 2-3

Ingredients (I put the ingredients in this order in the blender):
1 Cup unsweetened almond milk
2-3 Big handfuls of baby spinach
1 Cup of canned pumpkin
1-2 Tablespoons ground flax or chia seeds
1/2 Teaspoon pumpkin pie spice OR 1/8 teaspoon ground ginger, 1/8 teaspoon nutmeg, 1/4 teaspoon cinnamon
4 ice cubes
1/2 of a ripe pear or apple
1 Large ripe banana (or 1 1/2 small to medium bananas), quartered

Blend until smooth and enjoy!!  If the smoothie ends up too thick, add a few more ice cubes and blend again.

White Bean Dip

I LOVE this super easy alternative to hummus and have been on a major white bean kick lately so felt like I should finally post this one.  It also follows my less than 20 minute rule.  I originally found this in Everyday Food magazine a few years ago (by Martha Stewart) and added some additional spices to give it an extra kick .  I serve it with fresh cut veggies, Terra Chips or gluten-free multi-grain crackers.   Terra does red, white, and blue veggie chips in July so I often make this for a 4th of July party, but am known to make this appetizer or snack all year round.  It truly is great all on its own, but sometimes I add a garnish of sun-dried tomato pesto.  I think it would also be yummy with with a drizzle of traditional pesto as an alternative (thanks Chelsea!). 

Serves 6

Ingredients:
2 Cans (or 30 oz) of Cannellini beans, rinsed and drained
2 Tbsp red wine vinegar
1/4 Cup water
2 Tbsp chopped fresh rosemary
1 Tsp (or more if you like it spicy) red pepper flakes
3 Tbsp extra-virgin olive oil (plus more for garnish if you want)
Salt and Pepper

In a food processor, combine beans, olive oil and water. Season with salt and pepper to taste. Process until smooth, adding more water if necessary. Add rosemary and red pepper flakes and pulse until combined.. Transfer to a serving bown and season with additional rosemary, olive oil, and or pesto if desired.

My favorite (gluten-free) things

Some friends and family have been telling me to post some of my favorite grocery store items on my blog.  I resisted because I made this blog to post recipes, but then thought - what the heck.  It is my blog and I can do whatever!  So by request, here is my typical grocery list for tried-and-true gluten-free items (and believe me, I have tried A LOT).  I try hard not to buy anything that is highly processed since gluten-free foods seem to be more processed versions of the gluten version with more sugar, fat, and unrecognizable ingredients, but it is hard not too when I am really craving something.  This list is definitely not exhaustive, so feel free to check back.  I will update this post often.  Please do share your favorite gluten-free products with me as well!

Grains, Beans & Cereal:
Mesa Sunrise Cereal by Natures Path
Buckwheat Wildberry Frozen Waffles by Natures Path
Bob's Red Mill Organic Creamy Buckwheat Cereal
Erewhon Organic 100% Whole Grain Cereal
TruRoots Sprouted Bean Trio
Trader Joes steamed lentils (add some vinegar and oil and some chopped raw veggies and you have a meal)
Glutenfreeda instant oatmeal (great for travelling!)
Canyon Bakehouse 7-grain and raisin bread
Rudi's breads
Bionaturae penne pasta
Quinoa
Millet
Polenta

Flour:
Pamela's all-purpose flour
Buckwheat flour (I usually mix this (50/50) with the Pamelas for quick breads, cookies, pancakes, etc.)
Cup4Cup Gluten-Free Flour (expensive, but so worth it!), great for baking

Snacks/treats:
Anything from Mariposa bakery
Wow Baking Company baked treats
Lara bars
Kind bars - the nuts and spices line are all less than 5 grams of sugar!
The Good Bean chickpea snacks
Crunchmaster multi-seed crackers
Blue Diamond Artisan Nut-Thins
Blue Diamond Pecan Nut-Thins
Late July Gluten-Free Chips

Healthier Nachos

Sometimes I get a craving for some greasy nachos and some beers.  When I first started dating my husband we had many conversations over nachos and beer at bars all over SF and Oakland.  We shared a love for nachos.  I can't have the beer (sigh) anymore, but I can make a healthier version of those greasy nachos at home.  I wouldn't go so far as to say they are healthy, but they are certainly healthier...and taste pretty good if I don't say so myself.  Enjoy!

Serves 2-3

Ingredients:
1/2 bag of tortilla chips (gluten-free)
1/2 cups of black beans, rinsed and drained
3/4 cup of grape tomatoes, cut in half
1/2 cup sweet corn (fresh or frozen)
2 cups or romaine lettuce, shredded
1/2 of an avocado, diced small
3/4 can of black olives
Shredded cheese of your choice (optional)
Pickled jalapenos to taste
Jar or container of your favorite salsa

Preheat oven to 400 degrees F. Puree beans in a food processor with 1/4 of the salsa. Combine until thick and chunky. Lay out chips on a baking sheet. Layer on the bean puree. Sprinkle corn, tomatoes, olives, and cheese (if using) on top. Heat in oven until the cheese melts (10 minutes or so) Remove nachos from the oven. Add lettuce, avocado, jalapenos, and more salsa if you would like.

White beans and kale in tomato sauce

This recipe came about when I had some leftover kale and tomato sauce in the refrigerator and needed to use them up.   This may be one of the easiest meals or snacks to make and is cheap, healthy and yummy to boot!  These ingredients may already be in your own kitchen.  The dish is great on its own (and gluten-free!), but could also be served over a pasta, other grain, or even toasted bread. 

Serves 2-4

Ingredients:

1 large bunch of kale coarsely chopped and stemmed  (I like lacinato for this recipe)

1 can or 1 3/4 cups of cannellini or great northern beans, cooked

Half a jar or 8 oz of favorite marinara or tomato sauce

Red pepper flakes

Grated parmesan cheese, optional

1-2 Tablespoons olive oil

Heat olive oil in large skillet, medium heat.  Add kale and stir frequently until it just begins to wilt.  Add beans and marinara and mix well.  Heat through and serve or save/freeze for later.  Sprinkle with red pepper flakes to taste and garnish with parmesan cheese if desired.    It is that easy! 

Portabella Mushroom Pizza

I love this recipe because it satisfies my pizza craving, is gluten-free (good gluten-free pizza is hard to come by!) and healthier than the real deal.  It is also very family friendly, everyone can build their own!

Serves 2-4

Ingredients:
4 Portabella mushrooms (serves 2 if very hungry, 4 for a lighter meal/snack
1-2 cups of pizza or marinara sauce of choice
Cheese of choice, shredded (I like a layer of mozzarella and grated Parmesan on top)
1/4 -1/3 cup each of any or all of the following toppings, diced or chopped:  bell pepper, sweet onion, spinach, basil, black olives, artichoke hearts, or any other topping you like on your pizza
Red pepper flakes (optional)


Preheat oven by setting the broiler on low.  Cover baking sheet with parchment paper.  Remove stems of portabellas and gently run with a wet cloth to clean.  Place mushrooms belly side up on the baking sheet and spoon in pizza sauce (I like a lot of sauce!).  Sprinkle cheese and then veggies on top.  Broil in the oven on the middle rack for about 10-12 minutes.  Watch closely as broiler temperature varies.  Serve immediately.

Beans, beans, the magical snack

Have you ever opened a can of garbanzo beans (chick peas) and wondered what you will do with the entire can?  This recipe for roasted chickpeas is super easy, healthy, and tastes great.  It calls for the entire can though I often make less if I have already used up some of the beans for another recipe.  Depending on your mood (spicy or sweet) you can choose the spices to add.  I like to throw them in my bag or purse for a convenient gluten-free snack.  The only downside is that they only stay crispy for a day or so.  Fortunately they taste so good you will not have a problem with eating them up quickly!

Ingredients:

1 can garbanzo beans (chick peas)

For spicy version:
1-2 tablespoons olive oil
Optional spices:  Smoked Paprika, Cumin, Cayenne (either on their own or in combination)

For sweet version:
1-2 tablespoons honey
Cinnamon

Directions:
Preheat oven to 400 degrees (convection oven works well too).  Drain and rinse can of beans well and spread out on paper or cloth towel.  Dry them thoroughly.  Place on a baking sheet and drizzle the olive oil or honey over the beans using hands or spatula to toss and coat. Roast for 30-40 minutes or until beans are a deep golden brown and crunchy.  Be careful so that the beans do not burn.  Season with  spices and salt (optional) and serve.  Store in an airtight container for up to 2 days.

Berry good smoothie

With Thanksgiving and lots of heavy (but yummy!) food on the way, I thought I would share one of my "on the lighter side" recipes.  After experimenting with creating a good tasting (and healthy!) dairy free smoothie and getting some advice from expert smoothie makers (thanks Lauren!), this version was my landing point.  A lot of times I use what I have on hand and substitutions are often made.  For example, I might throw in chard or kale instead of spinach or chia seeds instead of flax.  You could also use a different dairy free beverage instead of almond.  I just happen to prefer almond to the others.  I like making these this time of year because I love berries.  Since the fresh ones are not local and very expensive, I buy them frozen which works better for smoothies anyway.

Serves 1

Ingredients:
1/2 medium banana
1 heaping scoop hemp protein powder (or protein powder of choice)
1 heaping tablespoon ground flax seed
1 1/2  cups frozen berries
1 cup fresh spinach or kale (or other greens)
1 cup unsweetened almond milk
1/2 teaspoon vanilla
1 tablespoon honey (optional)

Mix everything together in a blender until smooth.

Harvest Bread

Given that fall has finally arrived to the bay area, I thought it would be appropriate to post my all time favorite pumpkin bread recipe.  I can't seem to get enough pumpkin this time of year and will find a way to work it into many recipes.  This one is gluten-free, but not dairy free (contains eggs, butter).  I have tried it with chia and flax seed egg substitute earth balance instead of butter and both have worked well.

Harvest Bread

Ingredients:

1/2 cup (1 stick) butter or earth balance, softened

3/4 cup sugar

2 eggs or egg substitute

1 1/2 cup flour (I use 3/4 Pamela's multi-purpose gluten-free flour and 3/4 buckwheat)

1/4 cup ground flax seeds

1 tablespoon chia seeds (optional)

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon cloves

1 cup canned pumpkin
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.   In one bowl cream together butter and sugar, add eggs one at a time and beat well. In a separate bowl mix together all dry ingredients well.  Add pumpkin and flour mixture alternatively to creamed butter mixture.  Fold in chocolate chips.  Pour into a greased 9 by 5 inch pan.  Bake for 55-75 minutes or until a toothpick inserted into the middle comes out clean.  

Enjoy!