My Favorite Fresh Green Juice Recipe!

June 5, 2013 Arielle

The Best Fresh Green Juice-From The Diva Dish

There once was a time when I visited a local restaurant 3 times a week.

I was massively pregnant, and practically everyone in the restaurant knew us by name and had our order memorized.

The Yellow Deli was like visiting Disneyland for me. Only I didn't have to save 6 years to visit there, and instead I could buy the most amazing tasting waffle ever for only a few bucks. Everything was fresh, came from their farm, and I swear they put some type of addicting additive in their food...

The bread, the bars, the the salads, sandwiches, my favorite veggie burger...And let's not forget THE MOST delicious tasting Green Juice.

I've tried many fresh squeezed green juices at a lot of different restaurants, but this one actually tasted good. It was sweet, tart, and you really had no idea you were drinking chard, kale, or spinach. I've tried to recreate it multiple times, but I for some reason could never get the ratios right.

Recently I gave it another shot and let my husband take the first sip just in case I failed bad...

"You did it babe!" I jumped up and down and then said, "Yes! Now I just need to recreate everything else on their menu that way we don't have to move back!"

My Favorite Fresh Green Juice Recipe!

Recipe Type

The Best Tasting Fresh Green Juice

Prep time:

5 mins

Cook time:

5 mins

Total time:

10 mins

Serves:

If you are fond of grapefruit, then this juice has your name written all over it! It's the perfect combo of sweet and tart, along with packing in veggies and a lot of energy. Make sure all your ingredients are super cold, and don't forget to have a frozen glass sitting in the freezer ready for you to drink out of :-)!

Ingredients

1/8 c. chilled Yerba Mate Tea sweetened with agave nectar (or your choice)
1 1/4 grapefruit
handful of spinach
handful of kale
1 large swiss chard leaf
lemon slices

Instructions

Add Yerba Mate to a glass. Having is sweetened is important, otherwise the juice will taste a little funky.
Juice all the ingredients into that glass, minus the lemon, until done.
Add fresh juice to frozen glass and serve with a lemon slice.

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If you want a step by step explanation on how to make this juice, I've filmed a little tutorial for you. A few notes before you watch the film:

-Both kid were sleeping so I'm talking super funny because I don't want them to hear me.

-I apologize for acting completely and totally awkward.

Have a great day!

Watermelon Milkshake-Bathing Suit Approved

May 21, 2013 Arielle

So I had this bright idea to buy a blow up pool.

It was pink and princess themed, and I KNEW that Boo would go crazy once she saw it. I planned the perfect day to set it up, and talked it up to the girls multiple times. We were so ready.

First things first. Don't get the girls in bathing suits and then decide you will blow up the pool. A blow up pool that requires as much air from that of 10 men is quite difficult to blow up.

Next thing. Make sure once the pool is blown up that you have a hose.

Haha isn't life hilarious.

Now, after the pool is blown, hose is purchased, and water is filled it is time to swim! And when that's all said and done, make sure you have enough ingredients for something refreshing and cool like a milkshake!

Because you don't want to send you husband to the store for that stuff too. After all, he blew up the pool, went and got the hose, and cleaned up the water mess.

What a gem!

Printable Recipe Here: Watermelon Milkshake

I was going to ask the husband to build a from scratch tree house that I saw on pinterest, but luckily I remembered we only own a hammer and rench. Oh, and we have no trees. Whew! Close one hubs, let's just stick to the impossible blow up pool for now ;-)!

Morning Metabolism Booster Drink-Plus Benefits of Apple Cider Vinegar

May 7, 2013 Arielle

Most of my mornings begin the day before.

Usually around 11:30 p.m. I hear a faint cute little cry coming from Sweet Pea's bedroom.

Just Kidding.

It's the loudest 'I'm totally pissed off mom, you better come and get me right now' kind of scream. It's usually about the time my head hits the pillow and I close my eyes when this comes about.

It's lovely.

Since I'm neither a coffee drinker, soda sipper, or Monster Energy drink consumer, I needed something that would make me feel like a SuperStar! Of coarse a nice tug of my long hair and a drizzle of baby drool on my face at 5:30 a.m. is one way to get me out of bed quickly...But let's not go there shall we?

Consuming 1 Tablespoon a day of Apple Cider Vinegar is a great way to kick start amazing health benefits. If you are like me, you may have noticed the vinegar by itself is well...not very tasty! So here is a great way to get in that ACV, along with a zing from a little bubbly to wake those tired eyes right up!

Morning Metabolism Booster Printable Recipe Here: Morning Metabolism Booster

Oh, and if you don't share with a certain someone you are most likely to hear more loud & angry shrieks followed by the entire house being awake at that awful hour. This makes for a such a pleasant morning...

So whatever you do...Share. :)

Tomato Basil Quiche w/ Whole Wheat Pastry Crust

April 29, 2013 Arielle

"Mom, where are my glass slippers?!"

"I don't want to wear this dress I want my pink tutu! Where is my princess dress?!!"

"I need your pink lipstick mom!"

"Don't kiss me mom, you will ruin my lipstick!"

"I want my hair like this mom, like Sleeping Beauty. Long and beautiful."

"Mom can you do my makeup? I don't want to wear blush, I just want you to put some on my eyebrows..."

" Mom, I just only want to have chocolate milk. That would make Jesus very happy if I drank chocolate milk."

"I like this egg pie mom, it's making my belly very full!"

"Mom since I ate my dinner can you put pink lipstick on me, I want to look like a princess."

Printable for Tomato Basil Quiche

If only she knew that no amount of pink lipstick or eyebrow makeup would ever make her more of the beautiful princess she already is!

Berries N' Cream Crepes

April 8, 2013 Arielle

Basic Crepes/Berries N' Cream Crepes

Prep time:

1 hour

Cook time:

10 mins

Total time:

1 hour 10 mins

Serves:

6-8 crepes

Ingredients

(For the Crepes)
1 c. spelt flour
2 eggs
1/4 tsp. cinnamon
dash of nutmeg
1 c. coconut milk
1 TB. vanilla
1 tsp. honey
3 TB. melted coconut oil
1/4 c. water-optional
(For the toppings)
1 can full fat coconut milk
1-2 tsp. maple syrup
assortment of berries
Dark Chocolate for shavings

Instructions

(For the Crepes)
Combine all ingredients in a blender and blend for about 10 seconds, or until creamy. (If the batter seems to thick, add the water)
Pour into bowl, cover, and set in fridge for about an hour.
Heat a pan and add a little bit of melted coconut oil to coat pan. Add about 1/3 c. of batter and tilt pan around to thin and form the crepe.
Cook for 30 seconds on med/low heat and then flip crepe and cook for 10 seconds. Lay flat on a plate or tray, and cook the rest of the crepes.
(For the toppings)
Wash, cut, and prepare berries and set aside.
Open can of coconut milk and remove thick cream from can. Discard or save water for later use. Add maple syrup to cream and whisk together. Drizzle over crepes, top with berries, chocolate shavings, and additional maple syrup if desired.

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Sundays are one of my favorite days, especially twice a year when we are able to watch LDS General Conference! It's a day to stay in our pajamas, make a fancy breakfast, and be together as a family! Hope everyone had a wonderful weekend! We are still in crepe heaven over here, and I have a feeling the littles will be requesting them for breakfast a few times this week! Be back soon and have a great week!

Green Goddess Honey Cilantro Stir Fry (With Quinoa)

March 26, 2013 Arielle

I love a fancy dinner more than I love shopping for pants.

Whew! So glad I got that off my chest.

Honestly I've NEVER liked shopping for pants, so I would pretty much do ANYTHING to avoid seeing my bottom half in skinny jean after skinny jean.

And while we are on the subject of being truthful, our weekly dinners are rarely ever fancy. A lot of them require little effort and can be prepared by someone half asleep. (That last part IS a true statement...)

The picture above was taken last week. See, dinner time=total bore!

The only thing I try and strive more is high nutrition and little effort. Which is why my favorite dishes are the ones that involve throwing everything into one pot/bowl/ etc. And by everything I mean a ton of veggies, a good source of protein, and lots of flavor.

Easy right?

So easy you could do it in your sleep!

Green Goddess Honey Cilantro Stir Fry (With Quinoa)

Ingredients:

Serves 4-8 (small-large servings)

2 c. dry quinoa

4 c. vegetable broth

1 large TB. coconut oil

1 large shallot

4 cloves garlic chopped

1 green pepper diced

1 zucchini diced

1 broccoli floret chopped

1 tsp. coconut oil

3 eggs

3 TB. soy sauce

4 TB. honey

1 bunch cilantro chopped

Optional toppings: green onions, avocado, pineapple, and almond slivers!

Directions:

1. Add quinoa and vegetable broth to a rice cooker and cook until done, about 15 minutes. (You can also do this on a pot over the stove.)

2. While the quinoa is cooking prepare your veggies. In a large skillet over the stove, add your coconut oil. Add your shallot and garlic and cook for about 2 minutes. Throw in your veggies and cook for about 5-7 minutes.

3. Turn heat to low. Make a hole in the center and add coconut oil. Crack your eggs in the center and whisk them until scrambled. Once quinoa is done, fold it into the stir fry. Add soy sauce and honey and toss to coat. Remove from heat and fold in cilantro. Serve and top with desired toppings. (If needed add salt and pepper, probably not necessary though!)

Want to know something terrible wrong with this whole dinner. I made enough for leftovers for lunch during the week and well...

After dinner I got sidetracked and the littles got my attention and I forgot to store it in the fridge and kept it out over night.

Somethings you just can't remember when you are half asleep.

The Best Scrambled Eggs

February 22, 2013 Arielle

I know it might be odd to do a post all about scrambled eggs...

But I just couldn't keep this to myself.

Ok, it's actually not a big secret, it's more like, ok big whoop so ya know how to make some delicious scrambled eggs. Seriously guys, here me out.

I've probably gotten 3 hours of interrupted sleep every night for the past two weeks. This sickness has been slowly creeping up on my kids, and just a few days ago BAM..it hits them.My poor babies. Come morning, I'm exhausted and delirious and I'm pretty sure a a few of my meals have only been a piece of bread and a banana.

So in an effort to give myself a little extra something and not make a complete mess in the kitchen, I made my favorite eggs.

The secret is in the sauce...

Listen. When you cook your eggs in coconut oil it literally makes them taste...not like eggs.

I don't know how to describe it, but plain scrambled eggs make me gag and think about morning sickness. BUT, eggs cooked in coconut oil make me feel like I'm eating breakfast at a fancy cafe...Instead of the reality which is me wearing a bath robe in my dirty sickness filled house with two sad babies...

It's really easy too, not much effort or talent required.

1. Add a little coconut oil to coat the pan. You can use a solid coconut oil, or if you are lucky and find the liquid version like the one shown above, use that one! I used about 1 tb or so for about 3 eggs...

The next part needs no explaining, but if you haven't slept since christmas and need some help remembering, here's the low down.

2. Set your heat on the stove to low-medium. Whisk the eggs together every so often, letting rest every 30 seconds or so.

3. Eventually the eggs will start to stick to the pan as you are whisking. Continue to whisk, until the eggs scramble and are cooked all the way through. If you don't want them too scrambled, use a rubber spatula to flip the eggs here and there!

Honestly, I don't even add salt, to me it taste great the way it is! Of coarse, if you douse with 1/2 c. of ketchup, I won't judge because I've done that many many many times...

This morning I made a tortilla with hummus,eggs, avocado, and pepper. I felt somewhat refreshed, but of coarse it didn't last long! Come 8:30 I was ready for bed...A.M. Not P.M.

Speaking of bed time, it is now 9:18 p.m. and someone decided to wake up and play...

"Screw bed time!"

-actual quote from Sweet Pea....

Maybe when she's 12, she will sleep?

Healthy Ice Cream

January 29, 2013 Arielle

We are big fans of ice cream in our house.

My husbands like a woman during that special time when it comes to ice cream. Who the heck needs a bowl, give him a freakin' spoon and don't even think about looking in his direction as he eats it.

It's serious business.

Boo loves it too, yet with less drama.

She's all about the toppings at yogurt station. You know the ones that 150 sick kids ran their fingers through right after they picked their noses...

If your new to the blog I need to let you know that Boo has quite an attitude and unfortunately our house has had a little bit more chaos than normal. I decided to introduce a sticker chart for her, and every time she does a good job at something she get's a sticker. After so many stickers, she earns rewards. Her first reward was ice cream.

As fun as going out to an ice cream shop is, making it together at home is much better.

Oh...And it helps that 150 sick kids didn't touch the toppings.

Eat Me Ever Day Ice Cream

Ingredients:

1 1/2 frozen bananas

1 TB. Peanut Butter

1/4 tsp. vanilla

Eat Me Every Day Chocolate Drizzle

Ingredients:

Spoonful of cocoa powder

drizzle of water/non dairy milk

liquid sweetener to taste (opt.)

Directions:

1.In a food processor or blender, puree bananas with PB and vanilla until creamy. If the mixture becomes to thick to, add a few drizzles of non dairy milk and then break up the chunks a little. Let it puree, it may take a few minutes.

2. While it is pureeing, make the chocolate sauce by whisking all of the chocolate drizzle ingredients together until combined.

3. In a bowl, add your 'ice cream', drizzle with some chocolate, and top with desired toppings.

4. If you like to scoop your ice cream and have it a little harder than soft serve, place the pureed ice cream in a tupperware and spread it out. Let it sit in the freezer for at least 30 min-1 hour to let it firm up. Then you can scoop it out! :-)

You can definitely get creative with the additions and toppings in this ice cream!

If you want to check out what and how we did with making this ice cream, watch our video we made! Be warned that I talk a lot and 87% if it doesn't make any sense...

Awesome right? :)

Toddler Christmas Breakfast

December 10, 2012 Arielle

Every child, and do I dare say even I, love to wake up on Christmas morning excited for the day's festivities!

The spirit of surprise, celebrating our Savior, families fighting over who really has the best recipe for that family favorite dish, and hoping that your husband got you something shiny instead of something that goes vroom and sounds like/is a vacuum. It's all a beautiful and memorable time!

A long with Christmas comes sugarplums and food comas, and visions of 'I shouldn't have eating 587 of grandma's homemade rolls' dancing in your head. Christmas morning is always a treat, whether it's sticky buns, cinnamon rolls, mile high pancakes, or a pan crackling with bacon. Everybody enjoys a great meal after opening presents!

Whether you want to indulge all the way or dip a carrot in some spinach dip and call it good, it's almost a necessity that the food be fun, enjoyable, and especially as memorable as your grandmothers rolls.

GREEN SMOOTHIES: Coconut water/milk, handful of spinach, dollop of PB, banana, sweetener of choice, & Ice. (For a chocolate minty version, add fresh mint leaves along with cocoa powder!)

SNOWMAN PANCAKES: THIS recipe. Along with an apple hat, carrot nose, chocolate chip eyes/mouth, and blueberry buttons. Don't forget the Coconut Milk Maple Whipped Cream for the scarf and snow!

CANDY CANE FRUIT: All that's needed is one banana and a handful of raspberries or chopped strawberries. Form into a stripped candy cane! (Also seen Here.)

Don't forget to have your littles close their eyes!

(Ignore that Sweet Pea is wearing Halloween Pumpkin Pajamas...)

Then after breakfast comes more eating, buttered rolls, and unbuttoned pants...

Don't you just love Christmas? :)

Give Me Some Energy Granola Bars (No Bake)

December 4, 2012 Arielle

Tomorrow (Or Today if you are reading this on Tuesday) we are going to Disneyland.

You can't even begin to understand the excitement that is generating through my body at this moment. Each time that I've been to Disneyland in the past years, I've been pregnant. Which means each time I've smiled my way through Dumbo, Pirates, and the Carousel. All the while my husband runs around like a 5 year old hopped up on churrrrros smiling his way down every drop, turn, twist, and other exciting rides as I sit back and watch.

Not this time my friends.

Although my tolerability (word?) might have changed, and I may find myself looking for the nearest bathroom after one 'exciting' drop off of splash mountain, I plan on enjoying all that I missed out on! I will prevail...I will have the energy!

And I will have a Churrrrro.

Give Me Some Energy Granola Bars (No Bake)

Ingredients:

1/4 c. crunchy peanut butter (natural)

1/4 c. coconut oil

1/3 c. honey

1/4 c. maple sugar (you can sub brown sugar, date sugar, or coconut sugar too)

1 tsp. vanilla

2 c. oats

1 c. brown rice cereal

1/8 c. ground flax seeds

1/8 c. chia seeds

1/4 c. chocolate chips (you can sub chopped dates, cocoa nibs, chopped nuts)

Directions:

1. Prepare an 8x8 baking dish with parchment paper and set aside. In a medium bowl add oats, cereal, flax seeds, and chia seeds.

2. In a sauce pan, heat PB, oil, honey, and sugar. Bring to a boil, then reduce to a simmer and stir often for about a minute. Remove from heat, stir in vanilla. Pour liquid into the medium bowl and mix all ingredients together until fully coated. Pour ingredients into pan and press firmly and evenly into pan. Press in chocolate chips on top.

3. Set in the fridge for at least 30 minutes to harden. Cut and individually wrap and store in an airtight container. (I keep mine in the fridge, then let them sit out a little bit before eating.)

I've already wrapped and packed these bars for tomorrow just in case I find myself drifting off while waiting for a ride that pregnant people aren't allowed to ride on.

It's.Going.To.Be.Sick.

Pumpkin Spice Muffins

October 17, 2012 Arielle

Let me tell you a story...

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold...um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud, personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor...

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, "Go away mom, I'm playing!"

So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It's where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces...

Oh...and the muffins in the oven. Those are pretty important too...

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess' mother bends down and says to the princess, "Can I tell you a secret?" In which the princess replies, "Sure!"

Her mother quietly whispers in her ear saying, "I Love You!"

At that moment, the Princess looked at her mom, rolled her eyes, and said...

"That's no secret Mom!"

The end.

Hubby Meals: Baked Pumpkin French Toast AND Date Night Video!

September 26, 2012 Arielle

Every saturday when my husband has the day off we always watch the food network in the morning together.

Our favorite show to watch together is The Pioneer Woman.

If you know anything about The Pioneer Woman, she's a food blogger too, so right away I was drawn in. She has a quirky sense of humor and her food...although not healthy lol...looks mighty tasty.

Every time we watch it together my husband sits there with his mouth wide open in awe at the delicious food she makes...

And every time he say's the same thing, " Now why can't you make that?!?"

In which I reply, "Shut up and drink your greens!"

Every once in a while, because I love him, I give in and make him something that he's been begging for. One of those dishes just happened to be baked french toast.

I've talked about this on the blog before, and my husbands obsession with french toast, but when he saw Ree Drumond pour that buttery sugar egg mixture over that white sourdough bread he well...Practically sharted.

JK.Gross.

Let's just say he got really excited. Ever since then, that's all he can talk about, so I decided to show that boy I love him and make him the meal he's been requesting for ages...

Of coarse I practically changed the whole recipe and added a vegetable...

It's the thought that counts right...?

Baked Pumpkin French Toast

Adapted from: the pioneer woman

Ingredients:

1 loaf crusty whole wheat bread

coconut oil for brushing pan

3/4 c. pumpkin puree

6 eggs

1 1/2 c. coconut milk

2 TB. vanilla

1 tsp. cinnamon

3/4 tsp. garam masala

1/2 tsp. nutmeg

dash of ginger

3/4 c. coconut sugar

Topping:

1/2 c. coconut oil

1/3 c. whole wheat pastry flour

1/2 c. coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

Directions:

1. Begin with your loaf bread. You want a sturdy crusty loaf bread so it won't get soggy.

2. Rip pieces of bread up and pour into greased 9X13 pan.

3. Take the rest of the ingredients for the filling and whisk together until everything is incorporated.

4. Pour filling over bread pieces and distribute filling evenly.

5. Make your topping by mixing everything together. Your oil can be hard or liquid. If it's hard just use a fork or pastry cutter to incorporate all ingredients. If it's liquid stir it together until combined. Drop topping through out top of french toast. Cover and place in fridge for a few hours of over night...You can also put it in the oven right away if needed.

(This is a great make ahead dish!)

6. When ready to bake, preheat oven to 350. Bake for 45 min. for a bread pudding consistency, or an hour + for a harder crust. (We prefer an hour.)

7. Top with maple syrup...take a bite...

Welcome to heaven!

At first I didn't tell my husband I changed the recipe. I waited till he ate THREE servings of it!

It's safe to assume it was a hit!

Here's to making our husbands healthy!

I mean, happy! :)

P.S.

If your bored, we filmed a family fun video of the a Surprise Date Night that the husband took me on!

Have a great rest of your week!!

Anytime (Veggie) Cookies

September 13, 2012 Arielle

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

Anytime Veggie Cookies

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.
Scoop cookies onto a baking sheet fitting with parchment paper.
Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.
Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.
It also taste delicious with a spoonful of nut butter spread on top as well!

shop this recipe

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Freezer Pesto Egg Breakfast Burritos

September 7, 2012 Arielle

Before Sweet Pea was born I really wanted to get busy and make a few freezer meals because I knew I would have little time to cook.

Of coarse I procrastinated, and now I've found myself deep in a box of Peanut Butter Puffins Cereal wishing I had prepared better for this moment. Trust me, those puffins aren't cheap and 1 box only last like...and hour.

Sadly we can't live off cereal, which I could totally argue. (That and a box of chocolates and a bottle of ketchup are all I would need to survive.)..Which is why I've tried hard to prep a few things here and there and throw in the freezer for days of desperation.

What is a day of desperation you might ask?

Just picture Sweet Pea Crying, Boo screaming, and me doing a little bit of both...

For starters I try to cut, chop, wash, store, etc. all the produce and snacks after I go grocery shopping so that healthy food is ready and available to desperate times. This food prep takes some time, and I usually do it at night when the hubs is home. I will even cut veggies that I am going to use for dinner days later, that way it's ready and cut when it comes time to cooking.

This week I'm going to share with you two freezer foods I made, the first being Pesto!

I love Pesto! It's great for sauces, dressings, pastas, pizzas, sandwiches, etc.

Freezer Diary Free Spinach Pesto

Makes about 1 cup

2 large handfuls spinach, 2 large handfuls basil, almonds, olive oil, 2-3 cloves garlic, zest and juice of 1 lemon

Blend until desired consistency is reached.

Place pesto in ice cube trays or container and drizzle a little extra olive oil on top.

Along with that pesto, I decided to add it onto some freezer breakfast burritos. These are super quick and easy grab and go breakfast for someone like a nursing mama or a hubby quickly on his way to work!

Ingredients:

Sauteed Veggies

(I used onions, shredded zucchini, garlic, and bell peppers)

Roasted Sweet Potatoes

Scrambled Eggs

Take a whole wheat tortilla and spread about a tsp. of pesto on it.

Add a spoonful of veggies.

Then add your eggs.

Top with cheese if desired. (I used pepper jack cheese for the hubby!)

Roll into burritos...

(Don't ask me how to roll a burrito...This took me 45 times before I got it right.)

Roll the burritos in plastic wrap and store in a plastic bag or container in freezer.

To reheat, remove from plastic and warm for about 1-1 1/2 min. in microwave.

Top these bad boys with fresh guacamole, salsa, or better yet...Ketchup!

Here's to makin' life a little easier! :-)

Zucchini Bread

July 17, 2012 Arielle

It's been a while since I've spent some good quality time in my kitchen, especially to bake something.

The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.

Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..

And we all know how that turns out...

Recently I've had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I've been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.

I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.

Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady's best friend!

Zucchini Bread

adapted from Baby Cakes

Ingredients:

2 c. spelt flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 c. maple syrup

1/2 c.coconut oil (melted/cooled)

3/4 c. non dairy milk (I used canned coconut milk)

1 1/2 TB. vanilla extract

2 c. shredded zucchini

1/2 c. chocolate chips

Directions:

1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.

2. Pour batter into prepared bread pan (I used a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.

By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it's 'cool'...Am I right, or am I right? :)

By the look on her face, I'll take that as a HECK yes! :)

Buttermilk Pancakes

March 22, 2012 Arielle

When my husband and I were first married, we used to walk to a nearby restaurant every Saturday morning and get pancakes. Well, actually I would get something flavorless like egg whites, and drool as he ate his enjoyed every bite of his buttered and syrup-y pancake. I would constantly bug him for a bite every 30 seconds, and unwillingly he would give me some.

He would always ask me, "Why don't you just order some pancakes for yourself?" After which I would glare him down with a look of, " Your askin' for it buddy!" Then I would smart-assingly say, " Pancakes aren't healthy! Duh!"

Luckily, I've come a long way, and I'm not afraid of eating foods I love, especially when I enjoy them in moderation. (Except chocolate. Chocolate must never be eaten in moderation.)

More importantly I learned that when I made pancakes at home, I could make them the way I wanted, and I didn't have to add all that nonsense (but delicious tasting) ingredients that went straight to my JLO bootay. (I'm talking to you melted butter!!)

And even more importantly, I don't have to beg my husband for bites of his pancakes, because I've already made a plate for me to eat all by myself...no sharing!

Buttermilk Pancakes

*adapted from Foodnetwork

Whole Grain, Vegan, Hearty, Fiber filling, and Incredibly Delicious! Makes about 10 medium/large pancakes.

Ingredients:

2 c. White Whole Wheat Flour**

2 1/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2 TB. Chia seeds mixed w/ 6 oz. water and set aside***

2 C. almond milk mixed with 2 TB. distilled white vinegar and set aside for later

1/4 c. melted coconut oil, plus more for pan

1/4 c. liquid sweetener (honey, agave, maple syrup)

1 TB. vanilla extract

**Normally I use 100% whole wheat pastry flour, but I didn't have any on hand. Feel free to add whole wheat pastry, spelt, or even gluten free flour in replace of white whole wheat flour.

***Using a liquid measuring glass, add 6 oz of water, then whisk in 2 TB. of the chia seeds. Set it aside. When you set it aside, all of the water won't be absorbed into the chia seeds (the chia seeds that absorbed water will form a gel.) Don't worry about the excess water, just dump it out after the chia seeds have set for at least 5 minutes and formed a gel.

Directions:

1. In a large bowl sift together flour, baking soda, powder, and salt. (Sifting is crucial! It's what makes these light and fluffy!) Then add in the almond milk mixture, chia gel (with the excess water discarded), melted oil, sweetener, and vanilla. Mix together, but careful not to over mix because it will make your pancakes flat and tough.

*Side Note: Feel free to eat the batter for breakfast. Whatever floats your boat.

2. Heat griddle and add a little bit of coconut oil to melt and coat pan. Pour about 1/4-1/3 c. batter onto medium heated skillet and cook a couple minutes on each side, until they are golden brown and cooked all the way through. Top with warm 100% pure maple syrup.

These are the perfect go-to simple pancake recipe perfect for any weekend morning!

And let's be honest, who can say no to maple syrup?! Anyone?

If your raising your hand, I don't think we can be friends...Unless you like chocolate, then all is forgiven.

There is only one rule with these pancakes.

If your husband asks you for a bite...

Send him straight to the Dog House!!

(A Better For You) Homemade Shamrock Milk Shake

March 15, 2012 Arielle

They say if you catch a Leprechaun on St.Patricks day he will lead you to his pot of Gold and bring you lots of luck.

I remember as a kid, my brothers and I would set a huge trap to catch the little Irish man, including placing a video camera nearby so we could have it all on film. Unfortunately instead of finding a pot of gold, my mom pranced around a stuffed Leprechaun who gifted us with gold coins and a box of lucky charms...(Yes! I love marshmallows!)

I thought about what kind of treats I would leave for Baby Boo from the luck of the Irish, and I knew that I had to avoid those coins and marshmallows at all cost. One being that I would be the one to eat all those gold coins, and two I would be the one to eat that box of cereal...And I have to prepare myself for Peep season which is coming up in April...

Oh my lanta I love Peeps.

So instead, I tried my best to think of a treat that went well with this holiday. As I was watching (or shall I say fast forwarding) through the past bachelor episode that I never want to talk about again, a commercial popped up for the McDonalds Shamrock Shake.

I wanted it.

I'm not sure if it's because I love green foods, or if it's because I really like milkshakes. Like hard core...

(Especially when you dip fries in it...Shhhhh, it's my naughty secret!)

But unfortunately the only green thing about the shake was it's artificial coloring and flavorings.

I decided that I could do better...I had to do better. And besides, I was feeling kind of lucky!

(A better for you) Homemade Shamrock Milk Shake

Ingredients:

1/2 c. coconut milk (from the carton)

6-7 frozen coconut milk ice cubes (from a can...I'll explain in the directions how to do this)

1 frozen banana

large handful of fresh mint leaves

1 tsp. vanilla(optional)

1 tsp-TB agave nectar (or other sweetener)

Ingredients for whipped topping:

Full fat can coconut milk

1 tsp liquid sweetener or other choice of sweetener

Directions:

1. Open up a can of full fat coconut milk. Using a spoon, scoop the thick cream part into ice cube trays. should make about 5-6 ice cubes. If you need more, just use the coconut water at the bottom and freeze those as well. (If you don't want to use the coconut from the can, you can easily freeze the milk fro the carton, or even soy milk.)

Add your ice cubes to your blender:

2. Next, start adding ingredients into your blender.

Mint Leaves:

Then your frozen banana:

3. Then add your milk, sweetener, and vanilla:

This is the coconut milk that I use (from the carton), it's my favorite!

4. Blend until creamy! You can add more milk if you need to.

Directions for whipped topping:

1. Open a can of full fat coconut milk and set in fridge overnight. Do not stir! In the morning the cream will have hardened.

2. Scoop out desired amount of thick cream into a bowl and mix with a little bit of desired sweetener. (I used about 2 TB. of coconut cream and added a little dab of agave.) Next, add on top of your milk shake!

It's pretty much the most amazing and refreshing mint drink I have ever had, and there is nothing artificial tasting about it! I hate when things taste like fake mint...Yuck!

Another positive:

Perfect pick me up snack!

It seems like Baby Boo won't be missing those gold coins after all...

As for those marshmallows...I will not deny or confirm I may have already bought a box of peeps...

And it's only the beginning of March.

Whole Wheat Cranberry Orange Loaf Bread & French Toast

February 17, 2012 Arielle

I can't begin to tell you how excited I am to start cooking some real food and blogging about it! It was a really great experience to share with you my baby/toddler food experiences, but now that I am in my second trimester and have more energy than I have had in months...

I've been a cookin' machine!

My husband actually asked me if I was feeling okay, because every night this week we have had a home cooked meal and he hasn't had to scrummage the fridge for something other than hummus and a bag of grapes.

(Prego me=terrible wife)

But let's not go into all the things that i've been 'skipping' since growing this little chickpea inside me, and let's focus on the food that I have been stuffing my face with.

Carbs.

I love carbs...bread in particular. Bread taste heavenly when your pregnant...then again, so does ketchup...

But you see, I love flavorful breads. Not just the regular old whole grain bread with seeds, those don't get me all hot and bothered. It's the banana breads, lemon, and sweet fruity breads. Am I weird?

I've had these lovely freezer burned cranberries in my freezer for only heaven knows how long...

I'm guessing they are as old as Baby Boo, which is kind of disgusting, isn't it? They have actually been in 3 freezers because we've moved 3 times since having Baby Boo...That's more disturbing.

None the less, why not make bread with said cranberries. Nothing a little warm water and defrosting can't solve right? :-)

Whole Wheat Orange Cranberry Loaf Bread

Adapted from THIS recipe from Lick The Bowl

Ingredients:

2 c. whole wheat pastry flour

1/2 c. coconut sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

dash of salt

sprinkle of nutmeg

3/4 c. fresh squeezed orange juice

1 TB. orange zest

2 TB. applesauce

1 egg beaten

3 tsp. maple syrup

1 TB. vanilla

1 1/2 c. cranberries (fresh or frozen)

Directions:

Gather your ingredients and preheat oven to 350:

(not pictured, vanilla and baking powder)

Juice your oranges:

Mix your dry ingredients (including sugar) together, and then mix your wet in a separate bowl. Combine wet and dry. Fold in the cranberries.

Pour batter in a prepared loaf pan and bake for 40-50 minutes. (I did 45) It will be a harder loaf compared to banana bread, which is a little softer. Make sure to stick a toothpick in the middle to make sure it's all the way cooked.

While your waiting for your bread to cook, have Baby Boo make dinner.

Once it's done, let cool and be excited, because your whole house will smell delicious!

This is a loaf bread, so it's sturdy. It's a great bread for a sand which!

It has a hint of orange and the perfect amount of sweetness, with a slight burst of tangy cranberries with each bite...MMmmmm.

But if you don't want to make a sand which, then I suggest you make french toast...

Because sweet baby cranberries, orange cranberry french toast with a drizzle of maple syrup=favorite breakfast of all time!

I know this because between my sweet little family, we finished off the loaf in one day.

We are heifers.

MOOOOOOO!

Have a great weekend friends! :-)

Vegan Cinnamon Rolls

December 8, 2011 Arielle

Vegan Cinnamon Rolls

Cinnamon Rolls

Ingredients:

For the filling:

1/2 c. coconut sugar

2 tsp. cinnamon

dash of salt

2 Tablespoons melted coconut oil

For the dough:

3 c. (whole grain) spelt flour (Plus another 1/4c-1/2 c. for kneading.)

3 TB. coconut sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. coconut milk from a carton mixed with 1 tsp. vinegar-(makes 'buttermilk')-room temp

6 TB. melted coconut oil divided into 3rds

1/3 C. pure maple syrup-room temp

For the icing:

1/4 c. coconut oil melted

1/3 c. pure maple syrup, room temp

1/2 c. silken tofu or softened cream cheese

1/2 tsp. molasses

dash of salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Pre heat oven to 400 degrees. Next, start off by making your filling for the cinnamon rolls. Combine all ingredients in a bowl and stir with a fork. The mixture will be crumbly like sand.

2. Next start on the cinnamon roll dough. Using a large bowl with a sifter on top, sift all your dry ingredients together. (3c.flour, baking soda, baking powder, & salt)

Sifting flour, especially whole wheat and whole grain ones adds air into the flour. This makes it lighter and not as dense, as most whole wheat/grain flours are. I also tried using whole wheat pastry flour for these rolls, but it seemed to be too much of a dense flour. Spelt flour worked out perfectly! You can buy spelt flour at any health food store.

3. In a separate bowl, mix together the buttermilk, maple syrup, and coconut oil. Pour over the flour mixture and LIGHTLY stir mixture with wooden spoon until all flour is incorporated. The mixture will be very sticky!

4. Next using about of 1/4 c. of spelt four, sift it over your counter for the dough kneading.

5. Lightly knead the flour into the dough. This isn't going to be an arm workout, like most kneading it. Spelt flour is very delicate, so you don't want to over work it. Just lightly incorporate the flour into the dough, to form a smooth ball. (It will still be somewhat sticky.

6. Put the dough in a lightly floured bowl and cover and set in fridge for twenty minutes.

7. After 20 minutes, remove from fridge. Dust counter surface with a sifter, using about 1/4 c. of spelt flour or less, like so:

8. Next, roll out the dough to desired thickness.

9. Melt 2 TB. of coconut oil, then brush all over rolled out dough. It's ok if you don't use all the oil. Save it, because you can use it in the next few steps.

Then sprinkle your filling mixture on top of melted coconut oil. Add any additional toppings you prefer. I LOVE raisins in my cinnamon rolls, but I am also weird. Try coconut, nuts, chocolate chips, fruit, etc...

10. Now, carefully roll your dough up. Do this slowly, since the dough might be a little sticky underneath. The more careful you are, the better :-).

Cut roll into rolls using a knife, or my favorite way, which is using floss. Just slide some string underneath the roll, cross at the top and pull. It will cut a perfect roll for you without any mess. I cut my rolls about 1 inch thick.

11. Next, brush your pan with remaining coconut oil. Place your cinnamon rolls in greased pan fairly close together. Next, melt the remaining 2 TB. of coconut oil. You can combine your unused oil with the last two TB. Brush the tops and sides of the cinnamon rolls with the oil. Make sure to coat every roll.

12. Throw the rolls in the oven and bake for about 15 minutes. Just enough for the edges to crisp up, but the center is still soft. :-)

13. While the rolls are cooking, make your icing. Melt your oil and maple syrup over the stove until oil is fully melted. Add the melted ingredients, plus the rest of the icing ingredients, and throw them into a blender or food processor. Blend until creamy.

14. Once rolls are done and fresh out of the oven, pour icing over the rolls and enjoy!

All about Green Drinks 101

November 15, 2011 Arielle

**Update: I have had a lot of questions regarding the type of blender I use to make green smoothies. I've always used a Vitamix. Click HERE to see the Vitamix. If that one is too pricey, I've also successfully used my Magic Bullet Blender for years, link HERE ."** (affiliate links)

_______________________________________________________________________

The thought of eating vegetables can be gag-worthy to some...

But the idea of DRINKING your vegetables can sound just down right repulsive.

If you would have asked me 5 years ago to drink a green smoothie I would have laughed in your face than had nightmares for 6 months after that. They are down right scary.

Oddly enough, not only do I now eat my veggies, but I drink tons of them too. Trust me. I gots me lots a friends....(And good Engrish too...)

And if somebody asked me what is ONE thing they could do differently to adapt a healthier eating lifestyle, I would beg them to drink a green smoothie everyday. It's the one thing that I believe can have a major impact on your diet and change the way you feel.

But what exactly are the benefits of drinking green?

Improved digestive system

Better energy

Opportunity to give your body nutrients it most likely wouldn't receive on a regular basis

Being able to eat raw veggies(w/o a cup of ranch dressing on the side.)

-Weight loss

-Fight off sickness

-Sleep improvement

-Rid your body of toxins

-Essential vitamins, nutrients, and minerals

-Helps your kids (and hubby's!) get their veggies

-Fast to make AND healthy!

The list goes on and on....

But sometimes the benefits are not enough to convince somebody to drink green. Sure it's good for you, but is it really worth stomaching something that can taste so freak nastay?

That's where your wrong my friends...Because I am here to tell you I have never tried a green drink I didn't like.(And trust me...I've had my fair share of green drink varieties.) With the right ingredients, knowledge, and helpful perks, green drinks can taste more like a regular smoothie(even a dessert one) without even noticing the hint of any vegetables!

First, let's start with the veggies:

Spinach is an obvious choice when it comes to drinking greens. It's a very mild tasting green, so a lot of people love to use it. On top of that, it's a familiar ingredient. People are scared of it, but not too scared since they know a little bit about it. I think spinach is a GREAT green to add in smoothies, but I think sometimes we get stuck in a rut of ONLY using spinach. There are SO many other veggies out there that have different types of vitamins, minerals, and nutrients that our bodies need.

Here are my favorite veggies to use as of right now:

Spinach

Kale (no stems, just leaves. Stems are stanky!)

Rainbow and Green Chard

Collard Greens

Dandelion Greens (Just a little, it can tend to me strong)

Mustard Greens (just a little, it kind of has a kick.)

Cucumbers

Carrots

Beets

Avocados

Pumpkin Puree

*Remember to wash your greens to get rid of dirt and yucky stuff! (Yes, I said yucky. So professional.)

And to store greens properly, I just wash them, dry, and then put them in labeled zip lock bags with a paper towel.

Perfect for portioning sizes for smoothies and what not!

Next Step: Add your fruit!

Veggies aren't the only thing that you can add to your green drink. I especially love adding fruit!

Fruit is a great way to add a natural sweetness to your drink, giving it a 'smoothie' like taste, and hiding the taste of some of those veggies. Not too mention fruit is another great way to get in some extra goodness like antioxidants and fiber!

Here is some of my top fruits to add in smoothies. And fruit will do, it just depends on your liking. For more tropical flavors choose things like mangos, oranges, pineapples, etc...

Bananas (GREAT sweetener! Also does well hiding those veggies!)

Cherries

Strawberries

Blueberries

Blackberries

Raspberries

Mangos

Pears

Pineapples

Peaches

Orange Juice (Fresh squeezed)

Pomegranates

Grapes

Apples

Next, give that smoothie some VA VA- VOOM!

Here is where you can go above and beyond a strawberry banana smoothie, and move onto a sweet almond cherry coconut bliss smoothie. The world is your...green drink? That made no sense, but are you catching my drift? There are many little things we can add to our green drinks to give them that extra flair that will make them more desirable to drink. No one ever said no to a chocolate PB drink! And if they did, well then...I'm speechless. :-)

Here are some things to add to those green drinks to give them some extra OOMPH!

Nut Butters (Almond Butter, Peanut Butter, Walnut Butter, Sunflower Butter...etc. Great source of protein and healthy fats!)

Nuts (Don't have the butta', then just throw in a few nuts!)

Cocoa Powder (Chocolate...Heck yes!)

Carob Powder

Oatmeal (Bring on the hearty breakfast grains!)

Almond Extract

Vanilla Extract

Spices (cinnamon, nutmeg, ginger)

Mint Leaves

Basil Leaves

Coconut Milk

Orange Juice (If you combine coconut milk and Oj, you get a creamsicle taste!)

Cocoa nibs

Dark chocolate chips

PB pong balls or Fudge Balls or S'more Balls

Apple Butter

Pumpkin Butter

Lemon, Lime

Ginger

Don't forget those added bonus:

Every green drink needs those few added bonuses that will boost their nutrient value even more!

Here are my favorite little added bonuses:

Chia Seeds

Ground Flax seeds

Protein Powder (I love to use a plant based protein powder. My favorite brand is Sun Warrior!)

Choice of Liquid (whether it be non dairy milk, reg. milk, water, etc.)

Lastly if needed, add a sweetener.

I've gotten to the point where I don't usually need a sweetener, especially if I have loaded it with fruit. But the more stronger tasting veggies like beets, I tend to add a little bit to sweeten the drink to my liking.

Here are my favorite go-to natural sweeteners:

100% Pure Maple Syrup

Agave Nectar

Raw Honey

Dates

Stevia

So where to begin?

Start simple. Add ingredients you are familiar with, and slowly each time add in different things to get used to. You will adjust smoothies to your taste buds preferences, and in time find what is right for you!

Here are a few recipes to get you started!

Beginners Green Drink

1 C. non diary milk

2 C. spinach

1 frozen banana

1 TB. Chia Seeds

1 tsp. Sweetener of choice

1tsp. vanilla

Ice

Optional: Peanut Butter

Tropical Cream Green Drink

1/2 C. fresh OJ

1/2 C.-1 C. coconut milk

1 C. spinach

1 C. kale

1 frozen banana

1/2 c. frozen pineapple, mango, or peaches

1 tsp. vanilla

2 TB. coconut flakes

ice

Red Velvet Smoothie

1 C. non dairy milk

1 medium beet peeled, steamed, and chopped

1/3 c. frozen raspberries, cherries, or strawberries

1 frozen banana

4 TB. cocoa powder

4 pitted dates

1 TB. chia seeds

2 tsp. sweetener of choice

1 tsp. vanilla

ice

PICTURE

Green Smoothies are great for breakfast! Baby Boo has one pretty much every morning, it's her favorite thing to have!

Here is a typical smoothie for Boo. It's loaded with healthy fats, protein, greens, and tons of vitamins and minerals!!

Princess Bliss Avocado Green Smoothie

1 C. milk of choice (I used coconut-from a carton, not a can.)

1 frozen banana

1/2 frozen avocado

1/2 c. kale

1/4 c. oats

1/4 c. vanilla yogurt (soy or reg.)

1 TB. Chia seeds

1 TB. almond butter

1 tsp. vanilla

1 TB. maple syrup (Boo really doesn't need a sweetener because she can't tell the difference, but for older kids you could add a little more than 1 TB.)

ice

Then this morning for breakfast the three of us split this smoothie:

My husband said it was the BEST smoothie he has ever had...And trust me, those words don't always come out of his mouth...

SHOCKER! :-)

Chocolatey Chocolate Green Smoothie

1 c. milk of choice

handful spinach

handful kale

handful chard

1/4 c. dandelion greens (just the leaves)

1 frozen banana

handful frozen cherries

4 spoonfuls cocoa powder

2 TB. almond butter

1 TB. chia seeds

2 TB. agave nectar

2 c. ice

A lot of times I make more than enough smoothie, so I just freeze the extra in an ice cube tray and use them for another day! That way, when I am in a hurry I just throw some in a blender with some milk and voila!

Whew! That was a LONG post! Don't be afraid to try a green drink! If anything, you won't regret the way it will make you feel on a regular basis. :-)

For additional recipes, just go to my recipes tab underneath the header and click on green drinks!

Have a great day!! :-)

SEARCH THE BLOG

Hey There!

Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...

**This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!**

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.

Scoop cookies onto a baking sheet fitting with parchment paper.

Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.

Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.

It also taste delicious with a spoonful of nut butter spread on top as well!

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!