Avocado Banana Smoothie

**This recipe was originally posted Oct. 2015 and updated Jan. 202**

I first had this smoothie when I was single in San Francisco living with one of my favorite roommates, Mamta.  It actually originated from her when she made it post workout.  I had it and fell in love instantly (though I did think she was a bit crazy for putting an avocado in a smoothie, now I think I was crazy for thinking that!).

This smoothie is a perfect post workout, morning breakfast, or afternoon snack option.  It’s filled with energy and protein (a little over 13 gm!), and plenty of macro and micronutrients.  And what a healthier alternative to a glass of juice that is probably more heavy on the sugar.

Since first having Mamta’s smoothie, I’ve made it countless times, adjusting the ratios and slightly changing the original recipe to suit my taste.  I don’t use any sweeteners in this smoothie.  Instead, I save my extremely ripe bananas and use them to naturally sweeten this drink.  If you don’t have a ripe banana, feel free to add 1-2 tsp of maple syrup or honey.

I really hope you enjoy this as much as I do!

From my kitchen to yours, I hope you enjoy this Avocado Banana Smoothie!

Here are the tools I used for this recipe:

 

Roasted Brussels Sprouts Salad Yum

Brussels Sprouts are a vegetable that I didn’t realize I liked until I was an adult, going out on the town and pretending to eat it like I loved it with friends who actually did.  One day, I realized, I actually do like it.  Especially when they’ve been either fried or roasted so the outer leaves are nice and crunchy….ummm, I’m salivating just thinking about them again! Continue reading “Roasted Brussels Sprouts Salad Yum

Almond Coconut Porridge

Breakfast is my favorite meal. There are so many fun foods to eat and start your day. Sweet or savory, light or hearty, healthy or greasy!

A couple of months ago, a friend recommended a local restaurant, Homegrown. The moment I walked in and saw their menu, I fell in love. They’re a casual place that serves food which is organic and from local farmers. Talk about tasting the freshness in my food!

I ordered their Coconut Chia Porridge. Was I blown away! The creamy porridge paired with the crunchy toasted coconut and almonds, topped with sweet banana slices. I was in breakfast heaven!

Since then, I’ve been obsessed. Especially over the last week. I just can’t get it out of my mind so I decided to try my hand at it and make my own version.

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In addition to chia seeds, I added flax seeds. A double dose of fiber and omega 3’s (which is a win-win when you’re feeding two toddlers)!

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If you don’t have time in the morning because you need to rush out of the house, then this is a very easy prepare the night before recipe. Just mix all the ingredients for the oats, cover and keep in the refrigerator. Heat it up the next morning and add your toppings.

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Here is what I added to mine: toasted coconut, walnuts, craisins, sesame seeds and fresh blueberries. Not the same as Homegrown obviously but still delicious!

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Try it out!

Ingredients:
1c Steel Cut Oats
2c Unsweeteened Coconut Almond Milk (or any milk of your choice)
1c Water
1tsp Salt
1Tbsp Ground Flax Seed
1Tbsp Chia Seeds

For Toppings:
1Tbsp shredded coconut, toasted
Handful of toasted walnuts
2tsp Craisins
Handful of fresh blueberries
½tsp sesame seeds
1Tbsp Almond milk (or more for your desired consistency)

In a medium saucepan, combine the almond milk and water and boil. Once it reaches a boil, reduce heat and add in the oatmeal and salt. Stir occasionally as the oats cook, approximately 20 minutes. As the oats start to thicken, about 10 minutes into cooking them, add in the chia and flax seeds. Mix well and continue to cook until the oats are done.

Spoon into a bowl and add the toppings.

I hope you and your family enjoy this bowl of porridge as much as me and mine did!

A “Date” with Granola

This recipe has a couple of stories behind it.  The most simplest, my toddler was having issues and I need to find a way for fiber to be in her diet and her to like it! The second story is a bit cuter.
We had been invited for breakfast and a playdate with one of her dearest friends, E.  Her parents had laid out a delicious breakfast for us and part of it was Granola.  I know you’re thinking, this is nice, but cute?  Mmmmmm…… well let me tell you.  E calls granola Crunch Crunch.  My toddler, (like most toddlers), is a monkey see monkey do.  She ate quite a bit that day and a couple weeks later, when I ran into a dilemma of how to incorporate more fiber, I had just the perfect solution.  Yep, her new favorite word – crunch crunch!
Dates is my new fave thing.  I like to snack on that and nuts throughout the day so I don’t eat enough chocolate to get a tummy ache.  Plus, it is loaded with fiber so I knew I needed to include this in my recipe.  The rest, well, was trial and error.  This is a very simple recipe.  Try it!
No seriously, try it! Our house eats it alone, with milk, yogurt, in any form basically because it is that good!
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Chop up some dates

Add in the oats, walnuts, and coconut.  (if you eat a bit of your ingredients along the way – don’t worry! I won’t tell because I’m doing the same!)

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Add the salt, vanilla extract, and olive oil and mix well.  Finally, add in the honey and mix really well.  You want the honey to mix evenly so all the ingredients combine.
Be careful! I got greedy the first time and added too much honey.  I definitely regretted that decision!

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Line a 2inch baking sheet with a silicone mat and spread the granola evenly.  Bake for 15 minutes at 350F.

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Look at how beautifully golden that looks!
Let it cool for about 5 minutes then gently scoop it into an airtight container.  Or, if you are impatient like me, just eat it as soon as it cools and make excuses about tasting it!

I’m hoping my “Crunch Crunch” recipe will join you for breakfast soon!

Here’s the full recipe:

Date Granola

Ingredients:
2c chopped dates
3c Old Fashioned Oats
1c shredded coconut
1c chopped walnuts
2Tbsp honey
3tsp vanilla extract
3/4tsp salt
3/4c EVOO

Directions:
Preheat oven to 350ºF.  Line a 2inch baking sheet with a silicone mat.

In a bowl, combine dates, oats, coconut, and walnuts.  Add in vanilla extract, salt and EVOO.  Mix well.  Add in honey and mix until honey combines with granola.

Spread evenly into baking sheet and bake for 15 minutes.

When it’s golden brown, pull out of the oven and cool for 5 minutes before serving.  Store in an airtight container for future use.

Enjoy!