Coconut Goji Chip Smoothie

Living outside of the city can have its setbacks when it comes to finding healthy, vegetarian fare. And until the juice bar craze set in, there were pretty much no local restaurants that I actually felt good about eating at. I guess there still aren't since we're talking about drinking here rather than eating, but I'll take what I can get. I think about this quite a bit, and often wonder why on Earth I'm still slumming in the suburbs. City living seems more my speed. It would be nice to step out of my comfort zone, explore a new territory, get out of the house a little more. But then how could I keep up this lazy, homebody facade I've seem to mastered in the past 28 years? And the mere thought of having to put on real pants everyday seems a little inhumane. I do love walking, but walking in 20 degree weather, or when it's snowing, or raining, or not sunny and 70? I wore a down jacket while vacuuming my more than comfortable 75 degree house yesterday. The struggle is real.

This recipe was inspired by one of my favorite smoothies at a local juice bar, The Green Light. They opened up shop in the town next to mine about a year ago, and it's been really nice not to have to drive 30 minutes for a green juice. Besides having delicious skin and body loving superfoods and drinks, everyone working there is so nice and knowledgable about health and wellness. The owner and his partner are so passionate about this lifestyle, that I'm always learning something new when I stop in. I have them to thank for my love affair with wheatgrass. And although daily juice bar trips can really put a dent in your wallet, when you make your health a priority, it doesn't seem to hurt so much. You might stop spending money on things that don't have as big an impact on your well being...until you see a Target.

Coconut Goji Chip Smoothie

The addition of frozen watermelon adds such a great slushy 

texture to a smoothie, while really bulking it up for little calories and 

lots of skin loving vitamins and antioxidants. I stock up over the 

summer, and freeze it by the bagful. 

1 1/4 cups coconut water

1 banana, frozen

1 cup diced watermelon, frozen

1 tablespoon goji berry powder (or 2 tbsp whole berries)

2 tablespoons cacao nibs

Blend everything together, and enjoy! Top with additional goji berries, cacao nibs, and coconut flakes if you're feeling extra fancy. Sip, slurp, and dream of summertime. xx

Banana Chip Chia Pancakes

**Another post I did for Sakara Life...enjoy!** 

Watching others indulge in garbage over the holidays is motivation for me to up my game in the kitchen. I'm looking for meals that taste like cookies, pies, and pancakes, but feel like salad. Is that possible? These buttermilk knockoffs definitely hit the spot. They're packed with nutritious ingredients, are super satisfying, and are perfectly reasonable lunch and dinner options. Is anything more mouth-watering than a fluffy stack of pancakes drizzled with maple syrup? Probably, but at the moment, no. Obviously my plating skills are above average when I want the pecan-pie-for-breakfast-folks to be a little jealous of what's in front of me. Here's to 2015!

Banana Chip Chia Pancakes

1/4 cup oats, ground

2 tablespoons almond meal (or protein powder)

pinch of sea salt

1 tablespoon chia seeds + 3 tablespoons water (chia egg)

1 large banana, mashed

1/2 teaspoon vanilla extract

2 tablespoons coconut water (or almond milk)

1 tablespoon cacao nibs

Stir together the chia seeds and water, and set aside to thicken. This is your egg replacement. Meanwhile, mix the ground oats, almond meal, and salt in a small bowl. Add the mashed banana, vanilla, and coconut water, and give it a stir. When the chia mixture is thick enough (5 minutes), add it to the pancake batter, along with the cacao nibs. Stir until combined.

Heat a frying pan over medium with a little coconut oil. Use a 1/4 measuring cup to make 4 small pancakes. Cook on medium/medium low for about 5-10 minutes per side. They take longer to cook than your standard pancake. When golden on either side, remove from heat, and start stacking. Layer with peanut butter, more banana slices, and maple syrup.

Raw Brownie Bites

**Here's another post I did for Sakara Life a couple summers ago. More holiday treat inspiration! Perfect for cocktail parties, hostess gifts, long car rides, or late-night snacking!**

If you're like me, then you're probably aboard the breakfast-for-dinner-train, solely for an excuse to eat another sweet meal. As a kid, my eating habits were far from healthy, and even though I've cleaned myself up quite a bit, my sweet tooth remains intact. If you're trying to lead more of a whole foods diet, but still can't end your day without dessert, I give you dates. I honestly don't know why this amazingly rich, sweet treat has not gone mainstream. Medjool dates are Mother Nature's caramel, and I really don't think it's my biased earthy-crunchy attitude towards food in general. This candy-like fruit grows on the date palm in large hanging clusters near the top of the tree, very similar to the coconut variety. Although most of the calories in dates come from sugar, eating just one or two can really satisfy a craving for something sweet. Take out the pits and fill them with a scoop of almond or coconut butter, and suddenly I think we should be friends. They're a great source of fiber, copper, and manganese, and have more potassium than bananas. They're also the main ingredient in most raw food desserts and bars, making this ancient fruit a perfect substitute for your daily cookie break or pre-workout energy boost.

This past summer (two summers ago) I put together a weekend with some of my favorite gal pals, filled with great music and even better snacks. We threw on our crop tops and high-waisted shorts, adorned ourselves with flower crowns, and piled into a Volkswagen, hoping to bring a bit of the 1969 Woodstock to the 2013 Nines Festival. Now typically I tend not to make big batches of desserts, no matter how raw and healthy they are, because I have no self control and will eat 45 brownie bites as quickly as I roll them out. My digestive system wishes I wouldn't. But when I have a group of fellow food lovers to share with, I'll gladly pull out all the stops. Our festival menu included these raw brownies, almond butter and coconut cups, homegrown peach salsa, a fancy quince jam and cheese board, all sorts of chips and hummus, and the most delicious huckleberry vodka and pear cocktail. We definitely got after it. Vodka milkshakes happened, too. I can't be sure what happened after that. All I know is, I woke up around 3 a.m., turned into The Hulk, and shoveled a handful of these brownies into my mouth. Surprisingly, the next morning wasn't too painful. Must be all those superfoods running through my system. 

Raw Brownie Bites
I realize maple syrup is not raw, but like, cut me some slack

12 medjool dates

1 cup raw pecans

3 tablespoons cacao powder

2 tablespoons maple syrup

Throw the pecans into a food processor and blend until crumbly. Add the dates and blend again. Mix in the cacao and maple syrup and process one last time until the dough comes together. 

Form into balls. Leave plain or roll in shredded coconut, cacao nibs, finely chopped walnuts, or extra cacao powder. Refrigerate or freeze to keep fresh (they thaw really quickly, and keep for months in the freezer!). 

Banana + Avocado + Cacao Smoothie Bowl

I made an avocado chocolate mousse recently (I promise to share soon), and I've been dying to recreate it again with some healthier ingredients, raw cacao powder more specifically. Avocados were used as the base, and that got me thinking as to what else I could do with chocolate and avocado. Of course I had to put my obsession with frozen drinks to good use, and the result was the most incredibly creamy chocolate pudding meets milkshake. You should also know that I'm not the biggest chocolate fan, but to me, this was so much better than anything I'd find at an ice cream shoppe. I used half a cup of almond milk here, and spooned it up in a little bowl topped with coconut flakes and granola. Next time I'm going to try a full cup of milk to get my shake on through a straw. Summer is almost at a close, and one thing I'll really miss is my constant craving for frozen treats. Don't get me wrong, the Fall is my season, but as the weather gets a little chillier, slurping down smoothies gets a little harder, especially first thing in the morning. 

Banana + Avocado + Cacao Smoothie Bowl

use a little more milk if you're looking to drink through a straw

1/2 cup vanilla almond milk

1 frozen banana

1/2 avocado

2 tablespoons raw cacao powder

1 medjool date

1 teaspoon maca powder

handful of kale or spinach

Process all of your ingredients in a high-powered blender until thick and creamy. Add more or less almond milk depending on the consistency you're going for. Mine was like soft serve ice cream, so I served it in a bowl and topped it with coconut flakes and Purely Elizabeth granola. 

Raw Almond Butter + Coconut Cups

Finding healthy alternatives in a world that also creates Reese's Pieces is not an easy task. I get it, it's hard to eat right all of the time. But when you also have medjool dates at your disposal, I promise it will get easier (is that only something a lunatic would say?). I promise I didn't storm into this world with a bottle full of kale juice and a diaper made of pinecones. I ate junk just like everyone else, probably more so. My diet now is the result of years of food network viewing, food blog browsing, and an ever evolving passion for whole foods (both the store and the term for food in its original state). Pinterest has also brought some new game to my inner foodie. With the amount of pins I have, you'd think I lived inside a Martha Stewart Living magazine, but I swear I'm just like everyone else, and have really only mastered the sock bun (which I'm so over by the way. Top knots = life). This recipe in particular was inspired by my vegan sweet board, which I really need to explore more of. I tend to steer away from dessert making, even the healthy kind, because I have no self control and will eat 45 raw brownie bites as quickly as I roll them out. Pig. But when I have a group of fellow eaters to share with however, I'll gladly oblige. 

I made these cups for a music festival I went to last weekend with some great gal pals. We threw together some flower crowns (the best), stuffed a cooler, and headed to Devens, MA (Uh, is this place real? No, I don't mean Danvers). Traveling with girls is pretty great. The spread of food we brought to share almost convinced me to bail on the music and binge eat in the hotel room all night. Almost. We did our fare share of eating and drinking before me made our way to The Nines Festival, and then continued to do so once we arrived. The weather was perfect, the music was flowing, and things definitely got crazy. Vodka milkshakes happened, too. I'm pretty positive it was a curdled mess, but I really can't be sure. I might have also took a power nap in the beer tent, if we're being honest. 

These almond butter and coconut cups were the hit of the weekend. The original recipe called for peanut butter, and I'll be going that route next time to see if it compares to the classic Reese's cup, but I went with almond butter this time, because I love the coconut-almond combination. I also added some dates because my sweet tooth has no limit. I made a batch of raw chocolate for the topping, instead of melting chocolate chips, because I have a need to impress people with anything I do. But I also realized that making raw chocolate is super easy, and the results are incredible. Really. I'll never buy chips again. This recipe makes a good amount, and I made sure to leave a few at home for when the craving struck again (I ate them all as soon as I walked through my front door). I stuck them in my freezer, and ate them straight from there. No need to thaw, they do so pretty quickly anyways. 

RawAlmond Butter + Coconut Cups
Inspired by This Rawsome Vegan Life
Makes about 25-30 mini cups

1 cup shredded coconut

3/4 cup oats

1/4 cup maple syrup

6 medjool dates

1/4 teaspoon cinnamon

1/2 tablespoon vanilla extract

1/2 cup almond butter

2 tablespoons coconut oil, melted

sea salt, for sprinkling

raw almonds, for decorating tops

Raw Chocolate

1/2 cup maple syrup

3/4 cup raw cacao powder

1/3 cup coconut oil, melted

1/2 tablespoon vanilla extract

Add the first eight ingredients (shredded coconut through coconut oil) to your food processor, and blend until you've got a rough paste - a couple minutes or so. Divide the mixture among lined mini cupcake trays, leaving room to top with melted chocolate. Press the mixture firmly inside the cupcake papers. 

Whisk together all of the ingredients for the raw chocolate. I did this inside a liquid measuring cup so I could easily pour the chocolate on top of the coconut-almond-oatmeal mixture. Top each cup with a raw almond and a sprinkling of sea salt. Refrigerate for a couple hours, or overnight, and enjoy. They also freeze extremely well. 

Mint Chip Smoothie

Another 90° day, another smoothie. Does anyone else feel entitled to frozen treats in the warmer months? I mean especially here in New England. We shiver through almost half of the year, and when June rolls around, we deserve some ice cream. In my case it's endless variations of fruit and vegetable combinations in my Nutri-Bullet. I've already shared my go-to morning super smoothie, but here it's less about packing in the vegetables, and more about superfood-ing (definitely not a word) a popular ice cream flavor. I've always been a vanilla girl. Since childhood, I've rarely strayed from my vanilla-in-a-cup-with-rainbow-sprinkles ice cream order. That being said, I don't think I've ever tried actual mint chocolate chip ice cream. Maybe a taste or two before realizing it's no where near as good as straight vanilla (in my opinion). You should also know that as a kid, I did not have the healthiest or most adventurous of taste buds. You would be quite astounded when comparing the way I eat now to the way I ate then. Sweets ruled my world. Vegetables did not. I had an aversion to salad. Not that they didn't look delicious, I really just didn't like crunchy vegetables. I used to dream of being a salad eater (true story). Salad eaters seemed to be apart of this exclusive foodie club that I wanted membership to. And somewhere along my journey to adulthood (and addiction to the Food Network), I learned a thing or two about food, and really fell in love with cooking. My diet has been cleaning itself up since college, and I think I'm at a really good place now. When I eat food, I think of what it can do for me. I rarely, if ever, put something in my body that isn't going to benefit me in some way. I'm far from perfect, but when it comes to nutrition, I try my very hardest to stay on track. You only get one body, and I want mine to be its best version long into my old age - looking great in a bikini when I'm 50 won't hurt either. 

Back to the situation at hand: I can't really be a judge to the comparison of this smoothie to mint chocolate chip ice cream. But I think with a little common sense, I can take a guess as to what I'm working with here (mint flavored ice cream + chocolate chips?). I think my combination is pretty spot on. Has anyone else tried adding frozen watermelon to their smoothies? You'd be quite pleased with the outcome. It imparts a very subtle sweetness, but what it does to the texture is magical, turning any smoothie combination into more of an ice cream. I usually enjoy my smoothies through a straw, but if you're looking for something thicker and spoonable, I'd say decrease your almond milk amount, and maybe use a whole frozen banana. Play around with it, and see what works for you. I almost always add protein powder to my smoothies, but it definitely alters the taste and texture. Leave it out if you're going the ice cream route. I also topped mine with this raw, chocolate granola, mostly because it's addicting, and also because I was heading to the gym after and some extra calories couldn't hurt - not that I'm in any way an animal at the gym. I just love excuses to eat more.

Mint Chip Smoothie
Inspired by The Chalkboard Mag

3/4-1 cup almond milk
1 teaspoon vanilla extract

1/2 banana, frozen
1 cup watermelon chunks, frozen

1/2 cup fresh mint leaves

2 tablespoons cacao nibs, divided

1/2 tablespoon coconut oil

2 cups spinach, packed (I squeeze in as much as possible)

1 scoop protein powder (optional)

2 tablespoons chocolate granola (optional, I use this one)

Add all the ingredients, except for 1 tablespoon of the cacao nibs and the granola, to your blender and give it a whirl. I usually blend everything but the spinach, then pack in as much spinach as possible for round two of blending - I find I can fit more in this way (the Nutri-Bullet isn't all that big). Stir in the remaining tablespoon of cacao nibs, top with some granola, and enjoy your frozen treat, guilt-free. 

Blueberry + Cucumber + Mint Super Smoothie

I'm a girl of habit. If I find something that works, I typically stick with it. Platforms are everything, yoga pants get me, coconut oil will change your life, and if my hair isn't in a top knot, you've caught me on an off day. I wish I could say those habits also included daily gym sessions, but for some reason I can't get that one to stick. I mean I'm no sloth. I'm good about getting some cardio in a few times a week, but I wish I could get a strength training routine down. I really just need to retire right about now-ish so I can live the quaintrelle lifestyle I was born to live. Working just gets in the way of everything I'd really love to be doing...waking up carefree, sipping a morning green juice, catching up on my favorite websites over my lemon tea, exercising my well rested body before taking down my usual breakfast smoothie...aaahhh the good life. Imagine waking up to a Saturday schedule everyday? I think I'd be really good at that. If I could just somehow transition from my current nanny status to stay-at-home wife/mom status I think I could realize my full potential.

"Hi. I'm Earth. Have we met?" Back to those habits. They most definitely include eating the same food day in, day out for months/years at a time. I go through food phases. I seriously don't get sick of anything (besides working). I know it's good to vary your diet and all, but honestly, when I come up with a new delicious meal, I look forward to eating it. every. day. You do you. I'll do me. And I'll throw in a multivitamin just to cover my bases.

Making smoothies has become somewhat of a routine for me. My sister thinks I've given up on solid food all together. I haven't. It's just an easy way to ensure I'm getting in the nutrients my body needs, and this blend is packed to the brim with all the good stuff. I've come up with some killer frozen drink combinations, but this one is pretty much how I start every day. If I'm fueling up before a workout, I usually top it with some raw chocolate granola. I use coconut water, but use whatever you like - regular old water works great too. I love adding mint to my smoothies, but if I'm all out, I'll throw in some cinnamon. I pretty much always add the blueberries, but I'll vary the cherry part with what I have in the freezer. Pineapple is another favorite. Half a banana is delicious. Strawberries, raspberries, blackberries - all good. The coconut oil is a recent addition, but I find it really makes me feel more satisfied, not to mention how great it is for your overall health and wellbeing. After you measure some into your smoothie, slather some on your face, and get back to that housewife dreaming.

Blueberry + Cucumber + Mint Super Smoothie
If your blender is not very high-powered, try peeling your cucumber for a smoother drink
Makes 1 large smoothie

1 cup coconut water, almond milk, or liquid of choice 

1/2-3/4 cup frozen wild blueberries

1/2 cup frozen cherries

1/2 cucumber, unpeeled and diced

a few sprigs of mint

vanilla protein powder (I use this one)

1/2 tablespoon coconut oil

2 cups spinach, packed
a few stalks of lacinato kale
1 tablespoon chia seeds (optional)

Add everything to your blender and give it a whirl. Although I wish I could say I blend this up every morning with my Vitamix, unfortunately I'm still waiting on that one. I do use the Nutri-Bullet however, and love it. Really. It's a little on the small side, so typically I blend everything but the spinach, then jam in as much spinach as possible for round two of blending. It creates such a smooth drink, I imagine it being similar to the holy grail of blenders, just on a smaller scale. But if you're ever looking to surprise me with a gift, I'll gladly accept a Vitamix!

*BTW, I took the smoothie picture before adding in the spinach/kale. Greens have a way of muddying up the color of a lot of drinks. Sometimes the colors are so pretty, I refuse to add the greens.

Coconut Cream + Oatmeal Parfait with Raspberries + Papaya

Breakfast is my reason for waking up in the morning (to be clear, not my only reason, but an important one). Sometimes the only way I can make myself stop snacking the night before is to tell myself "You will eat again - in a mere 8-10 hours. And it will probably be something delicious, so stop before you're too guilty to consume anything but a green smoothie (also delicious)." I'll study Pinterest for creative inspiration, and then dream deeply about how I can somehow turn breakfast into a morning dessert. 

Like many of you, I'm big on presentation. And what's more beautiful than colorful layers of delicious ingredients? Here I layered fresh raspberries and papaya with chewy oats, silky coconut cream, and crunchy almonds and cacao nibs. I started mixing yogurt with my oatmeal awhile ago, and it's been a real game changer. I would dump the ingredients together and give it a good mix, often throwing some frozen fruit inside to keep everything on the same page temperature wise. But while it tasted amazing, it really never looked that beautiful. I don't know why it took me so long to do the layering thing, but isn't that usually the way? Parfaits have since become one of my favorite breakfast options. 

My favorite yogurt brand Whole Soy & Co., has been having some relocating issues (don't worry, they will be back!), so after a quick panic attack, I got to thinking. I tried the life changing coconut cream-from-a-can-of-coconut milk when it hit the blogosphere about a year ago, and knew I'd have great success using it as a yogurt substitute. I wasn't wrong. There's something truly magical about sticking a can of coconut milk in the fridge overnight, and waking up to a can of coconut whipped cream (click that link above for step-by-step instructions). It's right up there with the wonders of churning homemade ice-cream. I could seriously eat an entire bowl of this stuff. Which is exactly what I did over the next couple days. 

Coconut Cream + Oatmeal Parfait with Raspberries + Papaya

Feel free to substitute yogurt for the coconut cream

Serves 1

Coconut cream (I sweeten mine with maple syrup or honey)

1/4 cup oats

2 tablespoons raisins

1/2 cup raspberries, mashed up a bit

1/2 cup papaya, also mashed

1 tablespoon cacao nibs

1 tablespoon toasted, slivered almonds

1 tablespoon shredded coconut, unsweetened 

Cook your oats according to package instructions, stirring in the raisins during the last couple minutes of cooking. Set aside. Mix together the cacao nibs, slivered almonds, and shredded coconut in a small bowl. Set aside. 

Grab a mason jar, or whatever your favorite breakfast bowl may be, and start layering. 

Put 1/2 of the oatmeal raisin mixture in the bottom of the jar. Next add 1/2 of the mashed raspberries followed by 1/2 of the papaya. Top with a few tablespoons of coconut cream (the more the better), and sprinkle with 1/2 of the cacao, almond, coconut mix. Repeat the previous steps starting with the oatmeal and ending with the cacao, almond, coconut mix. Dig in.