Winter Detox: Green Power Smoothie

I cannot get enough of smoothies lately. There is something so wonderful and simple about throwing a ton of fresh healthy ingredients into a blender, hitting a button, and gulping down something you know is nourishing and repairing your body from the inside out.

Being pregnant has made me even more conscious of my food choices and smoothies have been an easy way to get the large amounts of protein, fluids, amino acids, and healthy fats needed for a healthy pregnancy. Plus, drinking lemon, spinach, ginger, and celery on a regular basis has made a big difference in reducing the amount of inflammation I experience. Swollen feet be gone! Even more importantly, I've seen a marked improvement in the amount of sustained energy I have throughout the day.

Get the green power smoothie recipe after the jump!

Green Protein Power Smoothie

Ingredients (all organic, possible): 

1 cup spinach

1 cup baby kale

1 stalk celery, chopped

1 half green apple, cored and chopped

1 half banana (preferably frozen, optional)

1 half avocado (flesh scooped out)

1 cup almond milk

1/2 cup water or coconut water

1 tablespoon fresh mint

1/2 lemon juice, freshly squeezed

1 tablespoon chia seeds

1 tablespoon hemp seeds

1/4 slice ginger root, peeled

Pinch of cinnamon, optional

Directions: 

Place all ingredients in a blender and blend until smooth. Enjoy!

Day 3: Pumpkin Pie Greek Yogurt

I couldn't, in my right mind, feature an autumn dessert recipe collection without a classic pumpkin pie. And believe me, I'm not one that goes crazy with pumpkin combinations (I'm looking at you, Pringles, you're just too much). But I couldn't pass on trying my hand at a Pumpkin Pie greek yogurt recipe. And this baby turned out very nicely. The addition of the crunchy granola gives that nice pie crust crunch and the pecans just took it over the top. Who's ready for Thanksgiving!?

Pumpkin Pie Greek Yogurt Breakfast Bowl

Ingredients:

6 oz. nonfat greek yogurt (I use Chobani Non-Fat Plain)
2 Tbsp. Canned Pumpkin
2 Tsp. Honey or Agave Nectar
1 Tsp. Vanilla Extract
1 Tsp. Pumpkin Pie Spice
Sprinkle of nuts
Handful of your favorite granola
Pinch of sea salt

Mix together and enjoy!

Day 2: Cookie Dough Greek Yogurt

It's Day 2 of Greek Yogurt Week and I have a GREAT combination to share with you today: Cookie Dough! And let me just tell you, this legitimately tastes like eating cookie dough straight off a spatula. But it's SO much healthier. Healthy enough, in fact, that it can still boast as a protein-packed breakfast option. So who's with me on cookie dough for breakfast?

Cookie Dough Greek Yogurt Breakfast Bowl

Ingredients:

6 oz. nonfat greek yogurt (I use Chobani Non-Fat Plain)
1 Tbsp. natural creamy peanut butter
1 Tbsp. Honey or Agave Nectar
1 Tsp. Vanilla Extract
1 Tbsp. Mini Chocolate Chips
Pinch of sea salt

Mix together and enjoy!

Greek Yogurt Week | Peanut Butter & Jelly Breakfast Bowl

It's Greek Yogurt Week here at A New Bloom! I am SUCH a big greek yogurt fan and try to include it in my breakfast routine as much as possible (in smoothies, breakfast bowls, baked goods, you name it!). It's healthy, decadent, and endlessly customizable. 

When October arrives and Halloween candy starts hitting grocery stores shelves, and it becomes harder and harder to avoid those Harvest Blend Peanut M&M's, I need something filling to stay on track. To help ease dreaded sugar cravings, I'm highlighting my favorite greek yogurt combinations this week. They're all sweet enough to satisfy the craziest sugar craving, and healthy enough to count as a protein-packed breakfast. So let's start the week off right with Peanut Butter & Jelly Greek Yogurt! 

Stay tuned for a NEW greek yogurt bowl recipe every day this week! Now tell me, what are your favorite combinations?

Peanut Butter & Jelly Greek Yogurt Breakfast Bowl

Ingredients:

6 oz. nonfat greek yogurt (I use Chobani Non-Fat Plain)
1 Tbsp. natural creamy peanut butter
1 Tbsp. wild berry jam preserves
Handful of peanuts
Pinch of sea salt

Mix together and enjoy!

Roasted Chickpea and Avocado Tacos with Lime Crema

See the recipe after the jump!

ROASTED CHICKPEA AND AVOCADO TACOS WITH LIME CREMA
Serves 4, Vegan + GF

INGREDIENTS

6" white corn tortillas
2 cans organic chickpeas, drained and rinsed
1/4 purple cabbage, finely shredded
2 avocados
Organic pineapple salsa
Grape tomatoes, chopped (optional)
Cilantro, finely chopped
Sea Salt

LIME CASHEW CREMA (adapted from Love and Lemons)

1 cup raw unsalted cashews, soaked for at least a few hours
1 clove of garlic
1/4 cup fresh lime juice
1-3 tablespoons olive oil
1/2 cup water (more as needed)
salt, pepper to taste

DIRECTIONS

1. Preheat oven to 415 degrees. Place the drained and rinsed chickpeas on a baking sheet and drizzle olive oil, salt and pepper. Roast the chickpeas in the oven for about 20 minutes or until they are lightly browned.
2. For the Lime Cashew Crema: Blend all the ingredients together in a high speed blender. Taste and adjust seasoning. Add more water or olive oil to achieve your desired consistency.
3. Warm tortillas and then assemble pineapple salsa, roasted chickpeas, sliced avocados, purple cabbage and sprinkle with cilantro. Enjoy!

AVOCADO + TOMATO SANDWICH (VEGAN)

Let's talk about this sandwich. Oh man, it is GOOD. So good, in fact, that I have been bringing it to work as lunch for a few weeks straight and have not grown tired of it yet. It seems simple, right? That's because it is! The thing I love the most about this sandwich is that it completely fills me up and leaves me satiated for the entire afternoon. I feel great about the fact that it's made from whole, healthy, and fresh ingredients. And I don't need to think about preparing a different lunch each day, worrying that I'll be hungry later. Ready to try it yet?

See the recipe after the jump!


INGREDIENTS

2 pieces of Ezekial Sprouted Whole Grain Bread
Half of a ripe small organic avocado (or a quarter of a large one), sliced thinly
1 organic tomato on the vine, sliced
1-2 tablespoons of hummus
1 tablespoon of basil pesto
Seasonings (I use a cracked black pepper mix)

INSTRUCTIONS

Defrost two slices of Ezekial bread (if kept frozen). Spread hummus on one side, and pesto on the other. Slice the avocado and tomato. Let the tomato rest on a few paper towels to soak up some of the water before assembling the sandwich. When ready, pile it onto the bread. Sprinkle your favorite sandwich seasoning. Wrap in a paper towel, or parchment paper, and voila! The perfect, organic, satiating, fresh lunch in a few easy minutes.

Olive Oil Granola with Bing Cherries and Pistachios

I made my first batch of homemade granola a few years ago using a recipe I found on the New York Times. It was truly awesome. So awesome, in fact, that I thought it may be beginner's luck. So I made more and more batches, each as delicious as the last.




In my youth, I didn't know a good thing when it was right in the oven before me. I felt the urge to experiment. Maybe there were better granola recipes out there?

I had a few years of walking in the wilderness of baked oats. Nothing compared.

But I'm older and wiser now and learned the error of my ways. And I'm happy to say, I'm back together with my original granola recipe. I know we'll be together forever.




Olive Oil Granola with Dried Cherries and Pistachios

Originally adapted from the New York Times

Ingredients:

• 3 cups old fashioned rolled oats
• 1 cup raw pistachios, hulled (if you can't find raw, use hulled roasted pistachios and mix them in at the end)
• 1 cup raw pumpkin seeds, hulled
• 1 cup coconut chips
• 3/4 cup raw agave syrup
• 1/2 cup extra virgin olive oil
• 1/2 cup packed light brown sugar
• 1 teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• 3/4 cup dried bing cherries

Directions:

Preheat oven to 300 degrees. In a large mixing bowl, combine oats, pumpkin seeds, pistachios (only if raw), coconut chips, salt, brown sugar and pumpkin pie spice. Mix well. Add agave syrup and olive oil and stir to coat entirely.

Spread mixture on a large rimmed baking sheet in an even layer and bake 45 minutes, stirring every 10-15 minutes, until golden brown and toasted. Transfer granola to a large bowl and mix with dried bing cherries and pistachios.

Pomegranate Greek Yogurt Pancakes

I'm a big fan of greek yogurt. I love the texture, the richness and the way it instantly fills me up. But it's also versatile and can be used in baking and cooking alike. So when my friend Jessica recommended a greek yogurt pancake recipe, I was immediately sold.

And this recipe is truly a testament to how a simple ingredient swap can change everything.



They're surprisingly healthy and provide that all-important protein in the morning to keep you full all the way to lunch and beyond. I had a few pomegranates handy and thought they would make a yummy addition to the batter. I was right.



Here's how it's (so easily) done:

Greek Yogurt Pancakes with Pomegranates

1/2 Cup all-purpose (or whole wheat) flour
1 Tablespoon sugar or Splenda (I used sugar)
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup Greek Yogurt
2 Large eggs
1/2 Teaspoon vanilla extract
2 Tablespoons milk
1/2 cup pomegranate seeds

Mix together the dry ingredients (flour, sugar, soda and salt) and then add the greek yogurt until blended. In a separate bowl, add the wet ingredients (eggs, vanilla extract, and milk) and whisk. Once blended, pour the wet ingredients into the batter and mix all together.

Heat a cast-iron skillet over low heat and spray with cooking spray. I made 1/4 cup pancakes and got about 8 out of the batch (if you make bigger plate-sized pancakes, expect to get around 4 or 5). The ones I made ended up being sand dollar sized.

Pour batter and wait until the top starts to bubble and flip (these pancakes burn easily, so keep a watchful eye and keep that heat low). Serve immediately with a little maple syrup and fresh fruit.

recipe: raw vegetable salsa

I made my mother's signature salsa yesterday for lunch. It's clean, colorful, and the perfect compliment to a Spicy Black Bean burger from Morningstar... or just by itself by the spoonful.




Even red-meat-loving Richie enjoyed it.





My Mom's Vegetable Salsa

Ingredients
3 ripe tomatoes
1 yellow pepper
1 red pepper
1 green pepper
1 red onion
1 can organic black beans
1 bag frozen white corn (optional, I left this out above)
2 limes (juiced)
1-2 Tablespoons extra virgin olive oil
Bunch of cilantro
Salt and Pepper to taste

Chop the tomatoes, peppers, red onion and cilantro. Mix into a large serving bowl. Drain and rinse black beans and add to the mixture. Add frozen white corn to mixture. Squeeze the juice out of the two limes and add the lime juice and olive oil to the salsa. Add salt and pepper to taste. Serve immediately or refrigerate for a few hours before serving.

in season: raspberries

Sure, raspberries are an antioxidant powerhouse filled with tons of wonderful vitamins and minerals that your body will love. But even more than that, they are so darn good when paired with dark chocolate.






And just like that, you have the perfect Saturday afternoon treat.





This could also be the most amazing topping to a scoop of vanilla bean ice cream.

a sandwich to love

Ah, the simple beauty of a sandwich. The joining of greens, protein, and a tasty spread between two rustic hearty pieces of bread is tough combination to beat.




For the toast, I used cranberry walnut bread from Whole Foods.



And organic turkey, sun-dried tomatoes, arugula, heirloom tomatoes, micro-greens, yellow sweet pepper, and hummus for the inside.



The result was bursting with color and flavor, highlighting many in-season vegetables, while also providing the essential proteins and carbs to keep you going strong all afternoon.

recipe: tofu french toast

When I think of tofu pairings, my mind often jumps to savory flavors: soy sauce, basil pesto, spice rubs, the list goes on. But my sweet taste buds needed some love yesterday, so I decided to make french toast using tofu instead of bread. It turned out wonderfully, and I dare say, one of the best tofu recipes I've attempted.




Before you begin, you'll need to dry your tofu. I usually take it out of the refrigerator an hour or two before cooking, place it between several paper towels and place a heavy plate over top. After it's relatively dry, prepare your tofu marinade/mix. Here is our starting lineup...



Pour egg beater, your choice of milk (I use almond), maple syrup, splash of vanilla extract into a shallow bowl or large plate with lips.



Whisk with a fork and add a little pumpkin pie spice or cinnamon.



Next, place thin strips of tofu into the mixture and let marinate for at least 20 minutes, flipping halfway through.



Once marinated, place the tofu strips on a piece of parchment or wax paper and place in a preheated oven placed on broil.



Broil for 4-5 minutes. Watch tofu carefully for browning. Flip and continue broiling for 3-4 minutes until browned. Remove and plate.



And going in for a bite :)



Om nom nom nom...



French Toast Tofu Recipe (Serves 1)

1/4 block of firm or extra firm tofu (thinly sliced)
1/4 cup egg beater
1/8 cup milk
1/8 cup maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice

Drain tofu block and pat dry thoroughly. Mix egg beater, milk, maple syrup, vanilla extract and pumpkin pie spice in shallow bowl or large plate. Place tofu in marinade and let sit for at least 20 minutes, flipping over periodically. When ready to bake, turn oven broiler on. Arrange tofu slices on baking sheet lined with parchment or wax paper. Bake 4-5 minutes each side, checking often until browned. Serve with a little maple syrup, sifted powdered sugar, and fruit for a heart-warming and heart-healthy dish.