Monthly Archives: June 2014

Nectarine Boost Smoothie

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Need a boost or a refresh?

Then this smoothie is for you. I like to make this after a long run or whenever i’m feeling a little sluggish. It always wakes me up and leaves me feeling amazing.

Nectarine Boost Smoothie

  • 1 cup almond milk
  • 1 banana
  • 1 nectarine
  • 1 grapefruit, juice and meat
  • 1 tablespoon flaxseed
  • 2 ice cubes

Blend all the ingredients together until smooth.

Enjoy!

 

 

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Jalapeño Kale Pesto

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This spicy goodness is a must make. Perfect to spread on toast, or add to rice or quinoa. To decrease the spiciness you can do 1/2 an Jalapeño or if you are feeling daring and want some extra spice you can add more jalapeño or some chili flakes.

Jalapeño Kale Pesto

  • 3 garlic cloves
  • 1 jalapeño, top removed
  • 1 teaspoon salt
  • 1 cup fresh basil
  • 1 cup kale, chopped
  • 1/4 cup slivered almonds
  • 1/2 cup olive oil
  • Pinch of pepper

Add all ingredients into a blender or food processor and blend until combine.

Enjoy Getting Spicy!

 

Frozen Banana Sushi

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It’s summer and we’re all craving something to help us cool off in this heat. Luckily, this Frozen Banana Sushi will do the trick in no time! It’s packed with healthy toppings and will leave you feeling refreshed and energized.

For all of you Mom’s and Dad’s out there, this is a fun snack for you and your kids as well. Get them involved in preparing healthy foods and think outside the box. This banana sushi could turn into a snack, dragon or the more so known ants on a log.

The possibilities are endless. 🙂

Frozen Banana Sushi

  • 1 banana
  • 2 tablespoons of Tahini (or any nut butter you prefer)
  • 1 tablespoon sunflower seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon raw cacao

Coat banana starting with tahini and ending with raw cacao. Place banana in fridge to become slightly frozen for 20 to 30 minutes. Do not over freeze as it won’t be easy to cut or much fun to eat. 🙂

Enjoy and Happy Summer!

Veggie Hummus Salad

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The summer always puts me in the mood quick salads that are packed with light veggies. The addition of hummus and olive oil add an awesome creaminess and pulls this whole dish together in just 5 minutes.

Veggie Hummus Salad

  • 11/2 cup fresh spinach
  • 1/2 cup portabello mushrooms, chopped
  • 1/4 cup yellow onions, chopped
  • 1/4 cup red peppers, chopped
  • 1/4 cup zucchini, chopped
  • 1 1/2 tablespoon hummus
  • 1 tablespoon olive oil
  • salt and pepper

Sautee mushrooms over medium high heat until they start to become soft. Then add onions, pepper and zucchini and cook until they become bright in color. Add sautéed veggies on top of spinach and top salad with hummus, olive oil, salt and pepper.

Serve and enjoy! 

Tahini Banana Split Smoothie

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Tahini in smoothies is where it’s at. I found out this when I did Kul Healthy You’s Spring Detox this May. The detox had a few smoothie recipes that including Tahini, and although I was skeptical at first it blew my mind how good it was when I tried it. It adds a creaminess and slight nuttiness that can’t be replicated with other nut butters.

Give it a try and let me know if your smoothie experience gets just a little bit better! 🙂

Tahini Banana Split Smoothie

  • 1 cup almond milk
  • 1 banana
  • 1/2 cup frozen strawberries
  • 1 tablespoon tahini
  • 1 tablespoon flax seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon raw cacao nibs
  • 1 cup fresh spinach

Place all the ingredients in a blender starting with almond milk and ending with spinach. Blend until combine.

Enjoy & Happy Thursday!

 

Mexican Lime Rice Bowl

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I made this dish yesterday when I needed to eat and run. It comes together in 10minutes and is a great lunch or dinner bowl. If you are someone who likes stuff on the spicy side, I recommend chopping up some jalapeño or adding some crushed pepper. For additional protein, swap out the brown rice for some quinoa. 🙂

Mexican Lime Rice Bowl   

  • 1 cup brown rice cooked
  • 2 limes
  • 1 tablespoon olive oil
  • 1/4 cup chopped zucchini
  • 1/4 cup chopped tomatoes
  • 1/4 cup avocado
  • salt & pepper

Stir together rice, juice of limes and olive oil. Top with zucchini, tomatoes, avocado and salt and pepper.

Serve and enjoy!