Dessert Tonight: Chocolate Green Smoothie

avocadoPersonally, this could easily be a meal on-the-go. I have been trying to get my kids to eat avocados and they refuse, and then a friend told me to puree it with milk and cocoa powder. Not only was it a hit, my kids thought they were having a chocolate milkshake! I sneaked in some spinach, too. The dates add some sweetness naturally.

Avocados are high in monounsaturated fatty acids, which is great for heart health. They also contain healthy fatty acids. Moreover, avocados deliver a healthy dose of fiber, antioxidants such as vitamins C and E, an array of B vitamins, and a range of minerals, including potassium and magnesium.

Many people have a hard time choosing a ripe avocado. To check for ripeness all you have to do is gently press your thumb into the top of the avocado; it should give a little under the pressure. Unripe avocados are bright green, turning a deep purple-green when ripe. Continue reading “Dessert Tonight: Chocolate Green Smoothie”

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Dinner Tonight: Spring Asparagus

asparagusAlthough you can get asparagus all year round, there is no comparison to the taste of fresh, seasonal asparagus. For me it is one of the first signs of what spring and summer produce has to offer.

Asparagus is a nutrient dense powerhouse. It is low in calories, high in fiber, and provides over half of the RDA of vitamin K in each serving. It is also a rich source of vitamin A, the B vitamins (especially folate), and vitamin C. Last but not least, asparagus is an excellent source of numerous health-promoting antioxidants, including phenolics and flavonoids.

Although you can use asparagus in soups, stews, quiches and numerous other dishes, I prefer it as simple as possible… especially this time of year. This easy and very quick side is a perfect accompaniment to fish or chicken. Continue reading “Dinner Tonight: Spring Asparagus”

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Breakfast Tomorrow: Overnight Oatmeal

overnight-oatmealVersions of this recipe have been popping up all over social media. I finally decided to give it a try and I am so glad I did. Overnight oatmeal is ideal for those who have no time for breakfast. Prepared in the evening, all you have to do is take it out of the fridge and eat it. You can even take it with you if you have made in a to-go container.

Nutritionally, this is a powerhouse. Heart healthy oats offer tons of fiber, chia seeds are chock full of antioxidants, protein and omega 3s, plus vitamins and minerals galore, depending on what toppings you choose.

The great thing about this easy breakfast is that it is so versatile! Here is the recipe I tried for the first time. I can’t wait to try different variations. This particular recipe made enough for about 4 servings. Continue reading “Breakfast Tomorrow: Overnight Oatmeal”

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Dinner Tonight: Spring Vegetable Stew

chickpeasAfter all the recent posts on winter, I decided I needed to look on the bright side and spring forward! Spring is around the corner (isn’t that what the groundhog promised?), so in hopeful anticipation, I have decided to make this stew. I made it a few times last year and it was surprisingly light and fresh, yet the chickpeas still offered a little heartiness for those cooler days.

Spring Vegetable Stew

2 tbsp extra-virgin olive oil
1 onion, cut thinly into circles
2 medium carrots, cut thinly
2 cups halved radishes
2 cups cooked chickpeas
½ cup cooked quinoa
1 cup vegetable broth
1/2 tsp sea salt
1/4 tsp ground pepper
2 cups fresh spinach
1 cup fresh or frozen peas
Zest of 1 lemon
2 tbsp lemon juice

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Dinner Tonight: Beet Pancakes

beet-pancakesThis is a sneaky and delicious way to get your children to benefit from beets, especially if they are picky eaters. These pancakes are served routinely at my daughter’s daycare. Beets are rich in folate, as well as betacyanin (giving beets their purple/red color). Betacyanin has been found to possess a cancer-fighting ability. And kids especially love that they are eating pink pancakes!

Beet Pancakes

1 medium-sized beet, peeled and chopped
1 1/4 cups whole wheat or oat flour
1 tsp  cinnamon, divided
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1/2 cup plain yogurt
1 medium banana
1 large free-range egg
1 Tbsp unsalted butter

Place beet in a steamer basket and set over at least 1 inch of water, and steam until tender. Set aside to cool.

In a large bowl, stir together whole wheat or oat flour, 3/4 tsp cinnamon, baking powder and salt. Place beet, milk, yogurt and banana in blender container and blend until smooth. Blend in egg. Add beet mixture to dry ingredients and gently combine. Let the batter rest for 10 minutes. Continue reading “Dinner Tonight: Beet Pancakes”

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