Recipes

End of Summer Sweet Treat: Strawberry White Chocolate Smoothie

Posted on by Susan Posted in Drinks, Recipes | Leave a comment

Let’s be real here: I am so ready for summer to come to an end! Fall is my absolute favorite season of the year. Crisp and fresh air. Boots. Knit Sweaters. Scarves. Rainy days. Warm coffee drinks. Cinnamon. This is why I loved Vancouver so much. I could enjoy all of my favorite things year round.

Since we now live in Southern California, I’m craving the cool weather like a madwoman. I don’t think my cravings will be fulfilled anytime soon, as I’ve heard it will still be very warm and sunny down here until late October.

Even though it is no longer strawberry season here, I am still able to find organic berries in my grocery store, and I keep buying them every week. I. Cannot. Stop. I usually eat half the basket and, after a day or two, chop up the rest to freeze for later in the year.

To cool off on one of those ridiculously hot summer days, I decided to blend up a refreshing and sweet summer treat to share with my 2-year old.

If you have a sweet tooth, this one’s for you!

Strawberry White Chocolate Smoothie

So easy: 1/2 frozen banana, 1 cup frozen strawberries (note: next time I’ll use fresh), 1/4 cup white chocolate chips, milk (or non-dairy drink of your choice) to thin it out. I used almond milk and the whole thing turned out super sweet and creamy.

The smoothie combines the sweetness of white chocolate and juicy ripe strawberries and I won’t tell anyone if you top yours with whipped cream. ;)

I usually enjoy my smoothies with greens, less sweet and without milk, but for a hot summer day like today, and when I’m in the mood for ice cream but our freezer is empty, this works perfectly for me.

What’s your favorite season? Do you have any seasonal foods you are always looking forward to? What’s your favorite smoothie? Mine is the Green Goodness (apples, ginger, kale, lemon juice) from Whole Foods in Vancouver, BC – unfortunately not available here. Yep, another Vancouver favorite!

 

Southwest Quinoa Salad + Maple-Mustard-Balsamic Vinaigrette

Posted on by Susan Posted in Dinner, Food, Lunch, Recipes | 6 Comments

Once again, I missed the What I Ate Wednesday party with Peas & Crayons. But, you guys? I’m making up for it with not only one, but two recipes!

Even though I’m not sure what the definition of South-Western food is, this salad has become part of our regular meal rotation lately. I’m assuming corn, beans and avocado are staples in kitchens of the American Southwest, so that’s what I’m going to call this combination. Feel free to educate me, if you know more! I’d love to hear about it!

Southwest Quinoa Salad

  • 1 cup quinoa
  • 1 cup corn (thawed from frozen)
  • 1 can kidney beans (drained well to remove excess sodium)
  • 1 avocado, cubed
  • 1 shallot, thinly sliced
  • extra sharp cheddar, about 3/4 cup, cubed
  • cilantro (to your liking – I just garnished the salad with a little cilantro on top)
  • salt and pepper to taste, chili flakes if you feel like it ;)
  • lettuce for layering underneath (I used spinach)
  • easy Maple-Mustard-Balsamic Vinaigrette (*recipe below*)
So, so easy:
  1. Cook quinoa according to instructions.
  2. Toss with the other ingredients.
  3. Scoop onto the bed of greens
  4. Drizzle with vinaigrette.
  5. Eat.
Of course, you can always throw in other veggies you have on hand, such as bell peppers, cucumbers, or tomatoes. That’s why I love these throw-together-in-a-jiffy salads. Be creative! :D
This Maple-Mustard-Balsamic Vinaigrette is one of my go-to salad dressings, as I usually have most ingredient on hand and it works really well with the above salad.
I usually eyeball it, because I make it quite frequently, but I’m guesstimating the measurements to be the following:
  • 1 T grainy mustard
  • 1 T pure maple syrup
  • 1 T balsamic vinegar
  • 3 T Extra virgin olive oil
Mix all ingredients together until smooth and creamy. I keep leftovers in one of our Wean Green glass baby food cubes in the fridge for 3-5 days.
It works also really well with a spinach, pear and blue cheese salad, or simple mixed greens, cucumber and tomatoes.
Do you have any quick salad recipes to share? Your go-to dressing? I’d love to hear your favorites in the comments below!
PS: I’d love if you follow me on Bloglovin, Pinterest and Twitter!

What I Ate Wednesday + Apple-Quinoa Mini Muffins {toddler-approved, wheat-free}

Posted on by Susan Posted in Eats, Recipes | Leave a comment

I’m joining the What I Ate Wednesday party again today, by linking up with Jenn from Peas & Crayons.

Peas and Crayons

But first I wanted to apologize that this little recipe didn’t get posted on Monday, as I promised on Twitter last week. Oops!

Apple-Quinoa Mini Muffins

It’s a wheat-free and toddler-approved snack, perfect for little hands to grab and munch on the go.

Ingredients:

  • 1 c cooked quinoa
  • 1 c oat flour
  • 1 t baking powder
  • dash of salt
  • 1/3 c brown sugar
  • 1 container apple sauce
  • 1 egg
  • 1 T vanilla extract
  • 1 t cinnamon
  • 1 small apple (pink lady), peeled and chopped into small pieces

Making them is so easy:

  1. Preheat oven to 375° F.
  2. Mix the oat flour, baking powder and salt together.
  3. In a separate bowl, mix the remaining ingredients, except for the quinoa and apple.
  4. Fold dry ingredients into wet mix and stir until well combined.
  5. Add cooked quinoa and apples and gently mix together.
  6. Pour batter into a greased (and lined , if you like) mini muffin dish and bake for about 20 minutes.

I forgot to take pictures with our camera, so all I’ve got for you is the above cell phone pic. #foodblogfail

But let me assure you, these puppies were devoured by my toddler!

In addition to keeping healthy snacks around, I have been trying to keep things quick and simple in the kitchen. Here are yesterday’s eats:

B: Oatmeal with banana, cherries and chocolate chippies :)

Snacks: yogurt + fresh organic strawberries, organic peach (both are on the dirty dozen list, so I try and buy organic when I can)

L: Tuna salad on an whole wheat English muffin, snap peas

Toddler snackage:

Snap peas, cucumber, hummus and blueberries, eaten on the patio.

Dinner:

Quick and easy southwestern quinoa salad (recipe coming soon).

Your turn: What were your eats from the day? Anything fun and healthy?

We just came back from the beach, so I’m off to wash the sand off my toes as long as the little guy is napping!

Happy Hump Day!

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