This blueberry spinach smoothie is an easy way to sneak in a cup of spinach for breakfast without overpowering the taste of the other ingredients. I prefer to use frozen spinach and blueberries since they eliminate the need for adding in any extra ice. There are many benefits of each of the ingredients in this smoothie, but the following are some that stood out to me!Continue reading
There are many “green sauce” recipes out there across different cultures that makes use of fresh and vibrant green herbs, however one of our favorites is the Mexican version that’s built on a foundation of tomatillos. Our recipe is straightforward and almost a no-recipe recipe giving you the ability to adjust the flavors to your liking. All you need to do is get a good char on the tomatillos, onions, and serranos before blending them with some cilantro, lime, and salt. You can char them on a grill, in a cast iron skillet, or under a broiler. We start with a recommendation of 2 serranos for every 5 tomatillos, but of course you can control the spice level of the sauce by either adding more or taking one away. Remember, taste along the way to see just how much salt and lime juice you want to add!
These cacao cashew bars are made with roasted cacao nibs and cashews bound together with figs and dates for a healthy bite when you’re craving something sweet! It’s a guilt-free snack that comes with no added processed sugar as long as you’re paying attention to the ingredients label when purchasing. Feel free to add or take away any ingredients such as dried fruits or nuts when making these bars to customize your own.
Anyone else think “chunking” is a weird word? Current thoughts at the moment as we try to decide what word best describes breaking apart a fillet with a spoon… What verb would you use? The chunking of the cooked salmon fillet is optional, but we think that it makes for a nice presentation.
Anyway, moving on. For dinner tonight we have a simple recipe of pan-seared salmon over shredded brussel sprouts with a side of beets. Cook the beets first. The preparation of the beets we kept simple, quickly peeling and getting them into a pot of boiling, salted water at the beginning as they can take a while to cook through. The rest of the dish comes together quickly, and all of the knife-work can be done while the beets are cooking away.