Strawberry, Banana, Almond Milk & Cinnamon Smoothie

Two weeks ago I posted a recipe for homemade almond milk, and told you how much it's changed my life. I continue to make it at least once or twice a week, and have loved incorporating it into my morning (and sometimes afternoon) smoothies.

In the morning I tend to go for a green smoothie. I like starting my day off healthy, with a hefty serving of spinach and/or kale. But every now and then I crave something sweeter, and I've come to love this simple combination of banana, strawberry, almond milk and perhaps my favorite ingredient in this smoothie: cinnamon.

I've been leaving the almond pulp in my almond milk for some added protein, and tend to throw in a little flaxseed into this as well. It doesn't affect the flavor because there's already a slight, but not overwhelming nuttiness from the almond pulp. 

Some people complain that smoothies aren't filling enough, and I tend to agree unless there's some form of protein and/or fiber. In this case, the almond milk and flaxseed fill me up, as does the half of a banana. If you're a skeptic, give it a whirl in your blender and let me know what you think. This also makes for a great afternoon snack or even dessert. 

Strawberry, Banana, Almond Milk & Cinnamon Smoothie

Time: 5 minutes
Servings: 1

1 cup homemade almond milk
1/2 frozen banana
1/4 cup frozen strawberries
1/2 teaspoon ground cinnamon
1 teaspoon flaxseed (sometimes I even add 1 tablespoon)
1 date, pitted

Blend almond milk and banana until smooth, then add strawberries, cinnamon, flaxseed and date and continue to blend until smooth. Serve immediately and enjoy!

Homemade Almond Milk

Over the past few years, almond milk has become a major staple of my diet. These days I go through at least a quart of it per week, if not more.

I was never a huge milk drinker. I can remember the constant battle with my parents growing up: "Drink your milk!" I do understand that calcium and vitamin D are both key to a healthy diet and more importantly, healthy bones, but both are attainable thorough other foods and/or supplements. Hello, leafy greens!

I've always loved almonds. Raw almonds, almond cake, almond cookies, almond extract in banana milkshakes (a childhood favorite), and so on, and son on.

So it's no surprise that when I tried almond milk for the first time, I immediately loved it. These days I use it in everything—smoothies, oatmeal, cookies, cakes, frosting—you name it. Somewhat surprisingly, it's also a great dessert substitute for those times when you're craving a little something sweet but don't want to over-indulge. It's perfect with a little cinnamon and vanilla.

As I experiment more in the kitchen, I've become really conscious of trying to avoid processed foods if and when possible. If it's easy enough, why not just make it myself? Which is exactly what I decided as I realized I was spending close to $3 a week on store-bought almond milk. Granted, $3 isn't $30, but it adds up over time, and making it would be more cost-effective. My grocery store sells a bag of almonds for close to $7 or $8, so I knew that wasn't doable. But Trader Joe's, on the other hand... They sell a 1-pound bag for $4.99. I'm sure if you buy raw almonds in bulk online it's even cheaper, but for now I'm content with Traders Joe's.

Oh, and have I mentioned how easy it is to make almond milk? And how much better and more natural it tastes than the store-bought, processed stuff? It's amazing, and I can't believe I didn't start doing this sooner. I made it for the first time on Wednesday morning, and I already consumed almost an entire batch and made a second one. I also love that you can play around with the flavor, depending on what you're using it for. Sure, there's always the standard, plain almond milk, or you can make it a little sweeter and more flavorful with dates, vanilla extract and a cinnamon stick or two. I'm also curious to try blending in a little fruit, like blueberries or strawberries. So, have I convinced you? I promise this is one of those things that is 100 percent worth the little bit of extra effort it takes.

Homemade Almond Milk

Time: 5 minutes active, 12 hours inactive
Servings: 1 quart

Ingredients:

1 cup raw almonds
4 cups filtered water for soaking
4 cups filter water for blending
1/4 teaspoon salt, divided in two
1 date

Optional:

1 teaspoon vanilla extract
1 cinnamon stick

Soak almonds, 4 cups water, and 1/8 teaspoon salt for 12 hours or overnight.

Drain, discard water, and rinse almonds thoroughly. Place in blender, add 4 cups water, and blend. Add date for sweetness (taste it, you can always add another one). For additional flavor add vanilla extract and soak cinnamon stick in milk once you transfer it to a container for storing in your refrigerator.

If you want to keep the almond pulp (I generally do), it's good to go as is. But if you want a smoother texture that's lower in calories, strain the milk through cheesecloth into a separate bowl/container, squeeze to remove all the liquid, and discard pulp.

This should keep in your refrigerator for up to five days.

Roasted Garlic Cauliflower Mash

Cauliflower mash came into my life in high school, when my stepmom made it as part of the South Beach Diet. And then it left my life, quickly, not to appear again until this past weekend. Perhaps I didn't have the same appreciation for food that I have now (well, not perhaps, that's a fact). I definitely didn't have the same palate, and now I gravitate towards healthier foods. Whatever the reason at the time, I hated it, and it's been a long-running joke in our family ever since.

But then, this past weekend my parents were visiting New York, and we had quite a memorable meal at The East Pole, a new restaurant on the Upper East Side from the guys behind The Fat Radish. The best part of the meal? Shockingly enough, the cauliflower mash.

It was creamy, garlicy, and buttery. Perfectly seasoned, and the kind of dish that melts in your mouth. 

Needless to say, it drastically changed my opinion of cauliflower mash, and I knew I had to make it in my own kitchen. Where did I turn? To the new cookbook by Danielle Walker, the acclaimed blogger behind Against All Grain (a gluten-free, dairy-free, and grain-free blog).

As always, I tweaked the recipe slightly, and it did not disappoint. While it wasn't quite as buttery as what I had at The East Pole, it was no doubt healthier and certainly still full of flavor. It's a perfect alternative to mashed potatoes or polenta, and was a great addition to my Meatless Monday dinner last night.  

Roasted Garlic Cauliflower Mash

Time: 20 minutes

Servings: 4

Ingredients:

3 cloves garlic

1 teaspoon olive oil

1 head cauliflower, trimmed into florets

1/4 cup almond milk, warmed

1/2 tablespoon butter, melted

1 1/2 teaspoons fresh scallion, diced

1 teaspoon sea salt

1/4 teaspoon black pepper

Preheat oven to broil. Peel garlic cloves and place in a small dish and drizzle with olive oil. Place on lower oven rack and roast for 8 to 10 minutes or until golden brown and soft. 

Meanwhile, bring a medium to large pot of water to a boil and add cauliflower. Cook for 12 minutes or until tender. Drain water and place cauliflower in a food processor. 

Add garlic, almond milk, butter, scallion, salt, and pepper to food processor. Process until smooth (consistency should be the same as mashed potatoes).

Gluten Free Vanilla Maple Chia Pudding

The precise moment escapes me, but sometime over the past year I introduced chia seeds into my diet. Do you ever learn about or notice a new type of food, and then all of the sudden you start seeing that food everywhere? The evolution of my relationship with chia seeds was not dissimilar.

We all know I'm a sucker for healthy foods. So let's be perfectly honest: chia seeds had me at omega-3 fatty acids and fiber.

If you've eaten chia seeds before, you'll know that when soaked in liquid, they develop an interesting texture. Almost slimy and gummy-like. In other words, not for everyone. But don't let that deter you. If you're turned off, you don't have to eat them on their own, like in a pudding. They blend seamlessly into smoothies.

When I decided to write this post, I figured I'd do a little digging to find out exactly what the health benefits of these curious little seeds are. I came across a great article on The Huffington Post that lists ten reasons why you should add chia seeds to your diet. To start with, they can help boost energy, stabilize blood sugar, aid digestion, and lower cholesterol. And as I mentioned previously, they're also full of omega-3 fatty acids and fiber. One ounce has 11 grams of fiber, which is 42% of the daily recommended value, not to mention 4 grams of protein. If you're interested you can read the nutritional information here.

Adding chia seeds to my daily breakfast smoothie was as far as I'd gotten, but recipes for chia pudding kept popping up on my favorite food blogs. Last weekend when I was home in Bethesda, MD, I stopped to pick up a green juice from Purée (a new-ish juice bar in the area that I highly recommend), I grabbed a container of their chia pudding to see what all of the fuss was about. I was an immediate convert. Mixed with cacao and almond milk, and topped off with a big heap of cashew butter and more cacao, it was perfect. The texture of the cashew butter melded nicely with that of the soaked chia seeds, and the combined flavors were delightful. The pudding was sweet without being too sweet, and the infusion of cacao added an incredibly satisfying flavor. (I'm hoping that after this glowing review, Purée might be so kind as to share the recipe with me.)

In the meantime I'll share with you a simple recipe of my own that I developed this week. What I've come to like the most about this is that for a dish relatively small in volume, it's very filling. A perfect energy-booster before a morning workout (necessary for those 45-minute SoulCycle classes I love oh-so-much), or an easy on-the-go snack for those days when you're running from one thing to the next. In fact, I'm eating some right now.

Gluten Free Vanilla Maple Chia Pudding

Time: 2 minutes active, 30 minutes inactive
Servings: 2

Ingredients:

1/2 cup chia seeds
1 cup plus 1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1-2 teaspoons pure maple syrup, depending on desired sweetness

Place chia seeds, 1 cup almond milk, and vanilla extract in a jar and mix with a small whisk or fork for 5-10 seconds. Let sit for a minute or so, and then mix again for another 5-10 seconds. Do this for about 2-3 minutes, or until chia seeds start to absorb almond milk and expand. Add maple syrup. Transfer to a refrigerator and let sit for at least 30 minutes (can also be made the night before).

When you're ready to eat the pudding, test the texture. You may want to, as I do, add more almond milk to break up the consistency. If the flavor isn't quite to your liking, add more vanilla extract, maple syrup, or even cinnamon. Strawberries, blueberries, or blackberries would also make a nice topping.

Enjoy!

Tomato, Plum, Mozzarella & Basil Salad

Disclaimer: I recognize that we've already unwittingly waved goodbye to summer, and hence summer produce, but this salad is too good not to share. And honestly, I think we still have a few weeks of fresh, juicy tomatoes left (and hopefully plums).

I didn't see this recipe in magazine or on a blog, nor did I have it at a restaurant. I was simply inspired by the gorgeous plums at the farmers market. I knew I had to buy them, but at the time I had no idea how I'd use them. It didn't take long before my wheels started turning. Why not add a sweet kick to my summer sustenance: tomato and mozzarella salad? The texture of plums isn't all that different from that of tomatoes (perhaps a bit more tough, but these were so ripe).

I couldn't have been more right. With a little olive oil and honey drizzled on top, this was perfect. And so elegantly simple, with only six ingredients (counting the olive oil and honey). After eating it for a week straight I made it for a few girlfriends I had over for dinner, and their reaction was exactly the same. How is it that I'd never thought of this before? So what are you waiting for? Make this while you still can. Otherwise it's tah-tah until next summer.

Tomato, Plum, Mozzarella & Basil Salad

Time: 10 minutes

Serves: 2

1 cup cherry tomatoes, sliced in half

1 cup plums, diced

1/2 cup fresh buffalo mozzarella

2 tablespoons fresh basil

2 teaspoons olive oil  

1 teaspoon honey 

Salt and pepper to taste

Mix ingredients together in a bowl and enjoy!

Gluten Free Blueberry & Cherry Crisp

Sunday night my boyfriend and I were getting ready to watch Breaking Bad and knew I wanted something sweet to help alleviate my anxiety. First, because as of Sunday there were only three episodes left of the entire series. Second, anyone who watches it knows how insane it is.

Anyway, I had some frozen farmers market blueberries and cherries in the freezer and figured I'd throw together a nice little dessert. In the past I've made a similar version of this recipe using millet flour and quinoa flakes, but since I didn't have those ingredients I decided to improvise. Instead I used coconut flour (which I've been baking with more regularly and like because it contains a good dose of fiber) and coconut flakes. To be honest, I liked this as much, if not more. The coconut flakes, which were toasted by the time this was ready to come out of the oven, added a really nice, crispy texture.

Dessert isn't always the easiest when you're gluten free, but this is a very simple, easy and fool-proof recipe. It's the perfectly balanced dessert. The coconut flour is fairly dense and the recipe doesn't call for a lot of sugar, so it's not overwhelmingly sweet. And while it's ideal in the summer, it's most certainly a dish you can make all year round.

Gluten Free Blueberry & Cherry Crisp

Time: 30 minutes (5 minutes prep, 25 minutes cooking)
Servings: 4

Ingredients:

1 cup blueberries

1 cup cherries
1 teaspoon sugar

1/3 cup coconut flour

1/3 cup light brown sugar

1/3 cup coconut oil

1/3 cup coconut flakes

Preheat the oven to 350º. Cover the inside of a cake pan with a very thin layer of coconut oil (spray).

Place the blueberries and cherries into a bowl and sprinkle with sugar. Toss to coat. Pour into the greased pan and distribute evenly.

In a separate bowl, combine coconut flour, brown sugar, and cinnamon. Add the coconut oil. Rub coconut oil and dry mixture together with your hands to create a dough-like texture.

Sprinkle the crumble topping over the blueberries.

Bake in the center of a pre-heated oven for 25 minutes, or until browned. Remove and serve immediately. I'd suggest serving it with a scoop of vanilla or coconut ice cream the crumble is slightly dry and ice cream compliments it well and gives some added moisture. 

Spinach & Almond Smoothie

Breakfast can be a tricky meal, particularly for those following a gluten-free diet. Before I was diagnosed with celiac disease I'd typically have a bowl of cereal (something filling, like Kashi), a piece of toast with butter, or a maybe even a bowl of oatmeal. And sure, there are a number of gluten-free cereal (although frankly, I haven't found any I like), bread (my favorite is Rudi's Multigrain, which I only eat toasted), and oatmeal options (Bob's Red Mill Gluten Free Quick Cooking Oats) out there. But I still find breakfast challenging.  

Not long after my diagnosis I went to see a nutritionist and she encouraged me not only to look at my diet, but also at how the food I was eating was making me feel. And not just gluten. The more I thought about it, the more I realized that some foods were proving difficult for my body to digest. That was especially true in the morning. Gluten-free oatmeal, bread, and granola weren't sitting well, and I wanted something besides Greek yogurt or fruit. 

About a year ago I started experimenting with smoothies. Common sense told me it would be much easier on my body to digest liquid in the morning. Plus, I've always love smoothies. Fruit and yogurt seemed like the obvious choice to me, but I was finding myself hungry well before lunch and decided to introduce protein powder. Less than thrilled with the protein powder I purchased (it was really quite a disgusting green kind), I opted to take an alternate route. I'm sure there are plenty of perfectly fine protein powder options out there, but I figured throwing in nuts, chia and flax seed would give me a little added (and more natural) protein.

Around the same time, I started adding spinach for extra vitamins. Some people are completely averse to spinach smoothies, but spinach has a relatively subtle, almost sweet flavor when blended with the right ingredients. This has come to be one of my favorite recipes, and I love the way the spinach, almond milk, banana, pineapple, and almond come together. Plus, the chia and flax seeds give it a slightly extra nutty flavor. The flavors combine in a surprising, satisfying way. It's perfect for breakfast, and thankfully keeps my hunger at bay until lunch rolls around. So if you're looking for a little breakfast inspiration, may I suggest you try this? Something tells me you won't be disappointed.

Spinach & Almond Smoothie

Time: 5 minutes

Servings: 1

Ingredients:

2 cups fresh spinach

1 cup frozen pineapple

1/2 frozen banana

1 cup unsweetened almond milk

1 tablespoon sliced almonds

1 tablespoon chia seeds

1 tablespoon flax seeds

While I can dream about it, I don't have a Vitamix. My blender is strong, but through trial and error I've found it's easiest to first blend together the spinach and almond milk, creating a liquid base. Then I blend in the pineapple, followed by the banana. Last I add the almonds, chia and flax seeds. Make sure everything is fully blended. Transfer to a glass and serve immediately (it tends to get a little grainy the longer you wait to drink it, as I sometimes do when I head to the gym first thing in the morning). 

Chilled Summer Corn Soup

There's something about summer corn that's simply the best. Whether on the cob, in a salad or tacos, or even as the main ingredient in soup, it screams summer. I love going to the farmer's market and picking up a few fresh ears of deliciously sweet corn. And then, to the kitchen I go. 

I recently had a very memorable bowl of chilled corn soup at Gotham Bar & Grill in Manhattan, and since then it's been on my mind. I don't know why I never thought to make it before (maybe it's because I'm increasingly spending more and more time in the kitchen testing out new recipes), but I figured it was about time. 

I was in Maine this past weekend, and besides eating a ton of really delicious, fresh food, I caught up on my food magazine reading. Who doesn't love flipping through the pages of Food & Wine and Bon Appétit? As I was flipping through Bon Appétit, I came across a recipe for Chilled Corn Soup with Lobster Salad (timely, since I was in Maine of all places), and decided I had to make it the minute I walked into my apartment. It was tough being away from my kitchen for five days, but also really nice to come back with a heaping handful of new recipes I want to try out.

I decided to take the simple route and forget the lobster salad portion of the recipe. Why not just focus on the corn, after all? I made this in under 30 minutes last night and I have to tell you, it's on my list of summer favorites. I've been cooking up a storm lately, and this came out pretty close to perfect. 

And it again solidifies for me (for like, the millionth time), that being gluten-free doesn't restrict you from eating absolutely delicious food. And honestly, it just forces you at times to be a little more creative and go slightly outside your comfort zone (although that wasn't the case with this particular recipe). 

So stop by your local farmer's market on your way home tonight, pick up some fresh corn, and get cooking! 

Chilled Summer Corn Soup

Servings: 6

Cooking time: 30 minutes

Ingredients:

3 tablespoons butter

2 teaspoons olive oil

1 large white onion, chopped 

1 garlic glove, diced

1 teaspoon sea salt

1 teaspoon black peppercorns

6 cups corn kernels (fresh or frozen, 1 ear fresh = about 1 cup)

1 teaspoon fresh thyme

5 cups water

In a large saucepan, heat butter and olive oil on medium-high. Once it's fully melted, add onion and garlic and sauté for approximately five minutes or until light golden. 

Add corn, season with salt and pepper and sauté for another five minutes. Add thyme and five cups of water. Bring to a boil and simmer for anther five minutes. 

Working in batches, purée corn mixture in a blender or food processor. until smooth. Add salt and pepper to taste, transfer to a large bowl and refrigerate for at least two hours or until chilled. 

Enjoy!

Tilapia with Tomatillo Salsa

As I mentioned very briefly in my previous post, I've been on somewhat of a paleo-inspired diet lately. My team at work decided to do it together for a week and see how it went, and, so far, pretty good. I'm on my ninth day (well, seventh really, because I fell off the wagon at a wedding this weekend).

One of my best friends has been eating paleo for the past year or so, and she's seen tremendous results and I think has felt really great overall (she's also a CrossFit addict). It makes sense. You're cutting a lot of carbs (particularly starch), dairy and sugar.

Now I'm no expert on the paleo diet and I won't pretend to be, but I will say that cutting out sugar has been huge for me. Those of you who know me well know about my sweet tooth. Specifically, my gummy bear addiction. I eat way too much sugar and I could already see a difference in my body and how I felt after cutting it out for just a few days.

Look, being gluten-free already limits my diet substantially, so I don't think I could stick to a strict paleo diet forever. It also involves a lot of meat eating, and probably a little too much for me (which is why I've been experimenting more with fish of late). But I think there's something to be said for eating a ton of vegetables and minimally processed foods.

I'm starting to reintroduce fruit back into my diet this week because I was really missing my green smoothie every morning, which has banana and pineapple in it. But I'm going to try and stick with the no dairy (again, tough for me because I love cheese) and no sweets. I'll keep you posted!

 So, moving onto today's recipe! Last night I decided I wanted to make fish tacos (sans taco because I'm not currently allowed to eat corn tortillas), so I did a little investigating on the internet. Not surprisingly my search led me to one of my favorites, Mark Bittman. I've never tried a Bitty recipe I didn't like. And they're simple and easy, which as you know is my motto when it comes to cooking.

I landed on this recipe for Tomatillo Salsa and knew I had to try it (and I knew my boyfriend would love it, which he did). I always need a little kick with fish, and a perfect kick this was. As always, I amended the recipe to make it my own (threw in some yellow tomatoes, avocado and additional cilantro), but many thanks to Bitty for the inspiration and culinary guidance.

The colors were beautiful. The green salsa, white fish and gorgeous purple cabbage I picked up at the Union Square Greenmarket (my absolute favorite) complimented each other so well on the plate. I didn't want to ruin the picture perfect meal by taking my first bite!

I loved this meal because it was delicious and totally nutritious, with all natural ingredients. Nothing was processed, and most everything was 100% fresh. I didn't need a tortilla or two to fill me up; this was enough. As I continue down this paleo rode I realize how much food I've been unnecessarily eating (ahem, cheese and crackers before dinner every single night).

Okay, so enough blabbering from me and onto the recipe! I'm mad I didn't take better pictures, particularly of the fish and salsa before I plated everything, but hopefully you can get a good enough sense from what I included above. (Side note: I'm hoping to stop taking pictures on my iPhone and start taking more professional looking pictures with my Nikkon D3000, but I'm still trying to figure out my new lens.)

Tilapia with Tomatillo Salsa

Yield: 2 servings
Time: 30 minutes

For the salsa:

2 cups rinsed and chopped tomatillos (they're not supposed to be ripe like a tomato, so don't worry)
1 large poblano pepper (also called poblano chili), chopped
2 small yellow or green tomatoes, chopped
1 teaspoon garlic, minced
1/4 white onion, chopped
1/4 avocado
1/2 jalapeño, minced
Juice of 1/2 lime
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Chopping is time consuming, but not everything has to be perfectly chopped because you're throwing everything into a blender. Put all of the ingredients into a medium bowl and transfer to the blender when ready (you might need to do this in shifts, depending on how big and powerful your blender is). Pulse it on high until it has a salsa or sauce-like consistency (it can be as chunky or smooth as you like).  Taste it, and if you feel like it needs additional flavor, feel free to add anything you like (cilantro, lime juice, jalapeño, salt, etc.).

 For the tilapia:

2 pieces fresh tilapia (serving size is up to you)
1 tablespoon olive oil or coconut oil (the latter is paleo friendly)
Salt and pepper to taste

Heat oil in a sauce pan. Add tilapia, sprinkle with salt and pepper and cook for 2-3 minutes (until white). Flip and do the same on the other side.

Place over a bed of shredded fresh cabbage (about 1 cup per plate), top with tomatillo salsa and serve immediately!

We also threw together a side salad with tomatoes, avocado, cilantro and lime juice, which was a perfect compliment to the dish.

Enjoy!

Gluten Free & Paleo Banana Pancakes

Pancakes. I have to say, I don't really miss them. In all honesty, I haven't once craved them in the past three years. Not like bread, or pasta or even pizza (though I'm happily living without those foods as well). But when one of my best friends (thanks, Megan!) sent me a recipe for paleo pancakes and said they were delicious, I figured I should probably give them a shot. Particularly because the recipe was a guest post from the Queen of Quinoa on the blog Against All Grain. I mean, why not?

So I made the pancakes, and I liked them okay, but I certainly didn't love them. Granted I didn't do the whole chai thing, so maybe that's where I lost the flavor. Or maybe they just weren't quite for me. But with a little imagination and recipe tweaking, I figured I could still make decent pancakes.

I doubled the amount of cinnamon and added nutmeg, which gave me exactly the flavor I was looking for. Yum, they were delish. And I wanted to thicken the consistency and boost the nutrients, so I added some ground flaxseed. Oh, and the kicker was the sliced banana. A major improvement. I started making these for breakfast, lunch and dinner. My boyfriend even liked them! (Sometimes he benefits from my gluten-free cooking experiments, sometimes he doesn't.) Let's face it, they might taste healthy, but with the cinnamon and nutmeg, they don't taste that healthy.

So there you have it. Whether or not you miss pancakes, you should try whipping up these puppies. Even if you're not gluten-free. They're filling and delicious, and full of fiber and potassium. And if you don't love the recipe, take a lesson from me and try tweaking it! If you come up with something better, let me know. 

Gluten-Free Banana Pancakes

1/2 cup coconut flour
2 tablespoons ground flaxseed

2 teaspoons vanilla extract
2 teaspoons cinnamon
2 teaspoons nutmeg
4 eggs
1 cup almond milk
1 tablespoon honey or agave (I prefer honey)
1 banana

Mix the dry ingredients together in a bowl and set aside. Mix the wet ingredients using a blender and then add in the dry ingredients.The mixture should be fairly thick. Slice the banana and set aside.

Preheat a pan or griddle on the stove to medium heat and spray with non-stick cooking spray (or butter, coconut oil, etc.). Ladle the batter onto the pan and once it has settled slightly, add the banana slices on top. Cook for 3-4 minutes, turn over, and cook for another 3 minutes.

Sprinkle with powdered sugar and/or syrup if you'd like, add a side of fresh fruit of your choice, and enjoy!

Green Smoothie

This spring, one of my colleagues introduced me to a delicious green smoothie recipe (thanks, Marissa!), and I've been hooked ever since. I've tested a number of different versions, mostly depending on what I have in my refrigerator. And since I drink this almost every morning, I like at least a little flavor variety.

What I love about this smoothie (which another colleague calls "Green Slime"), is that it's so healthy (full of iron, Vitamin A, omega-3 and fiber) and easy to digest in the morning. For a while I was on a quinoa and gluten-free oatmeal breakfast kick, but both were proving too tough on my stomach first thing in the morning.

Not to mention the fact that this is very filling and keeps me satisfied until lunchtime rolls around. Below is my regular recipe, although I will say I added a small green pear this morning (cut up with the skin) and added a nice, fresh flavor.

Green Smoothie

Preparation time: 5 minutes
Servings: 1.5

Ingredients:

3 cups spinach
1/2 banana
1 cup pineapple
1 tablespoon fresh mint
1 tablespoon chia seeds
1 tablespoon ground flaxseed
1 1/2 cups ice
1 cup water

Put everything into a blender and mix until smooth. Enjoy!

Side note: I usually blend the ice and water first, then add everything else. It depends on how powerful your blender is.

Roasted Tomatoes with Feta

I'm back with a new, delicious and super easy recipe that's sure to be a hit this summer, whether you make it in the oven or on the grill.

If you're like me, you love tomatoes. Especially when they're ripe and juicy. I've been making a big effort for the past year or so to buy organic and/or local produce when I can, and I have to tell you, it makes such a difference in the flavor. In my book, it's worth spending a little extra.

 I often find myself with extra produce (or just food in general) in my fridge, and I hate to waste it. So sometimes I have to improvise. Improvising is fun. Last week I had spinach and feta that I wanted to use, so I got a little creative. Full disclosure I don't love feta, but I had some left over from another recipe involving baked chicken, tomatoes and feta. So I stopped by the grocery store on my way home from work, grabbed some red, plump tomatoes, and threw together a healthy and very satisfying dinner.

One of the great things about this recipe is that it's completely vegetarian, and with the spinach and tomatoes it's pretty chalk full of nutrients. I'm trying to make more of a conscious effort to eat vegetarian when I cook during the week. Yes Mark Bittman, you have forever rubbed off on me. If you make enough, you should be satisfied, but you can always throw in some quinoa or millet on the side if you're afraid of going to bed hungry.

Roasted Tomatoes with Feta

Serves: 1
Cooking time: 15 - 20 minutes

Ingredients:

2 ripe tomatoes
1 teaspoon olive oil
2 tablespoons feta
1 - 2 cups spinach

Pre-heat oven to 400º. Cut the tomatoes in half, put them in a glass baking dish and cover lightly with olive oil. Sprinkle with feta and cook for 15 minutes. Place on a bed of spinach, drizzle with balsamic and add salt and pepper to taste. Enjoy!

Arugula Salad with Roasted Butternut Squash, Goat Cheese and Pecans

I kept meaning to post this recipe before Thanksgiving, but the days flew by and now here we are almost a week after the fact. I'm mad at myself for not posting this sooner because it would've been the perfect salad for the occasion. Oh well, we're still in prime butternut squash season, so fear not—you have plenty of time to make this. 

Like carrots, butternut squash is loaded with vitamin A. One cup of baked butternut squash has 457% of your daily vitamin A intake. It also has 52% of your daily vitamin C intake, and only 82 calories.

Did I mention it's also delicious?

I love seasonal salads, and this one is no exception. The warm butternut squash goes incredibly well with the goat cheese (which as we all know has a very distinct flavor), and I love how the different textures work together. Of course we can't have a salad without leafy greens, so I choose arugula, but kale would also be a fantastic substitute. Or even spinach.

I roasted a bunch of butternut squash one night and it kept in the fridge for a few days, so I was able to enjoy this salad for more than just one meal. I also had left over roasted chicken, which I threw on there for protein to make this substantial enough to count as a meal. As long as you're not a vegetarian I highly recommend doing this. If you are, quinoa might be the answer for you.

Arugula Salad with Roasted Butternut Squash, Goat Cheese and Pecans

Ingredients:

1 cup butternut squash, cubed
2 tablespoons goat cheese
2 tablespoons pecans
2 cups arugula
Salt and pepper to taste

Instructions:

Preheat oven to 450.

Toss butternut squash cubes with olive oil, salt, and pepper. Cook in the oven for 25 minutes, tossing occasionally, until golden brown (if you're in a time crunch you can just as easily cook it in the broiler for 12 minutes, tossing occasionally). Let cool for 10 minutes.

Toss in with arugula, goat cheese, and pecans. Add olive oil, vinegar (I used my favorite go-to balsamic glaze), salt and pepper to taste.

Lentil, Quinoa, and Kale Soup with Curry and Cinnamon

A few weeks ago I posted a recipe for my Lentil, Kale, and White Bean Soup, and now I'm back with another recipe, one which has entirely different flavors but the same basic ingredients.

If you like curry and cinnamon, this is the soup for you. It's so hearty and flavorful, and it smells absolutely incredible. It's so interesting to me that a dish can change simply by using different spices. All it takes is a few teaspoons and you've got something entirely different on your hands.

I also love this soup because it's so nutritious. If you read my recipe for Kale Salad with Carrots, Raisins, and Creamy Curry Dressing, you've already learned the nutrition facts about kale. It's so, so good for you. As is quinoa! One cup of cooked quinoa has 21% of your daily fiber intake and 8 grams of protein. That's why it's so filling. (You can read more about the nutrition facts here and health benefits here.) And even better, one cup of cooked lentils has 63% of your daily fiber intake and 18 grams of protein. (You can read more here.)

Is this not the world's healthiest soup? It's certainly one of the most delicious, in my opinion! And it's perfect for this chilly, rainy fall weather we're experiencing in NYC right now.

Lentil, Quinoa, and Kale Soup

Serves 6
Total cooking time: 45 minutes (prep time: 5 minutes prep, cook time: 40 minutes)

3/4 onion, chopped
3 cups chicken or vegetable broth
1 cup dry lentils
1 cup dry quinoa
2 cups kale, stems removed and leaves chopped
1 1/2 teaspoon cinnamon
1 1/2 teaspoon curry powder
1 1/2 teaspoon paprika
1 teaspoon salt

In a large pot sauté the onion in extra virgin olive oil for 3-4 minutes or until transparent. Stir in the broth, let it come to a boil, and then add the quinoa and lentils and cook for 20 minutes or until tender. Add the kale and spices and cook for an additional 5-10 minutes, or until everything is tender and tastes ready to eat. Season with salt and pepper to taste.