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Heart healthy fiber packed Pumpkin Banana Smoothie made with Greek yogurt, milk, and pumpkin puree! Perfect way to start your day
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This is a thick Italian custard, perfect for filling, but also a quick home-made dessert. Easy step by step and fully illustrated recipe (also in Italian).
Get the Recipe: Crema Pasticciera (thick Italian custard)
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100% Whole Wheat Streusel Pancakes made with Greek yogurt, cinnamon and vanilla. Topped with a buttery cinnamon streusel
Get the Recipe: Whole Wheat Streusel Pancakes
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A creamy latte made with real pumpkin, spices, and frothy milk.
Get the Recipe: Pumpkin Spice Latte
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Super moist yellow cupcakes topped with a creamy Nutella buttercream frosting.
Get the Recipe: Yellow Cupcakes with Nutella Buttercream Frosting
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Mediterranean flavored brown rice pilaf
From the original site:
After too much cooking and indulgence for continuous two days yesterday night I planned for a humble meal a simple pilaf with dollops of fresh yoghurt and green salad, we both filled our plates with pilaf on top with drizzle of yoghurt and salad on side and enjoyed our favorite television shows after a long time. Here is my first post on the first day of September – Mediterranean Brown Rice Pilaf
Get the Recipe: Mediterranean Brown Rice Pilaf
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Sweet and salty dark chocolate pretzels covered in graham cracker crumbs and stuffed with mini marshmallows.
Get the Recipe: Dark Chocolate S’more Pretzels
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Orange and Mixed Green Salad with fresh orange juice vinaigrette.
From the original site:
I have used combination of basil, lettuce, dandelion and young amaranth but any variety of greens can be used like rocket, iceberg lettuce, pea shoots, baby spinach, and I have not used any imported variety of oranges for this salad, these are very much our local Nagpur Oranges, just make sure to remove all the seeds from orange slices and try to use sharp pairing knife to slice oranges so that they are not too much squeezed up while slicing.
Get the Recipe: Orange and Mixed Green Salad
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Healthy Cilantro Lime Rice. A quick and healthy side dish that can be made in less than 15 minutes!
Get the Recipe: Healthy Cilantro Lime Rice
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I’ve never really been a big smoothie fan. It just seemed like a quick way to drink a whole bunch of calories, and i’m not really into sweet drinks. But I’m doing a Fall fitness challenge this month at FitWit, and I’m trying to eat healthy and get all my fruits and veggies in. So I figured why not come up with a good smoothie that gets your veggies in, with minimal fruit and extra sugar, and tastes rich and creamy and delicious. And looks so PRETTY! The lovely avocado green is so much prettier than most Green Smoothies. And contains no animal products, so it’s vegan (if you want to up the protein and go non-vegan, you could toss in an egg)… And it’s also Paleo.
I’ve been doing variations on this for the past few days (I’ll try to take a better picture next time, this one was on my phone) so I’ve got it down to a pretty good science, and I figured I’d share it with you guys. Let me know how it goes, and what variations you come up with!
The basic process:
You’re using avocado and banana as your base for creaminess, things like celery and cucumber for extra liquid and veggies, and kale or spinach for extra nutritional punch.
Today’s Paleo Avocado-Spinach Smoothie (made a little less than 32 oz.)
- 1 medium Haas Avocado
- 1 medium Banana
- 3-4 oz by weight of each of the following: Celery, cucumber
- a few handfuls of ice (depends on how icy you want to go)
- 4oz frozen in a bag loose spinach
- 1.5 oz (8?) fresh grapes for a little more liquid and sweetness.
- juice of 1/2 lime
- dash salt
- Sub fresh kale, several handfuls, for the spinach (I prefer the kale actually)
- Sub splash of orange juice for the grapes (whatever you have on had to give a touch of sweetness and a little more liquid to the mix)
Combine in your blender and mix until smooth. Taste it and modify as necessary. If it’s not sweet enough for your taste, add a bit of juice. If it needs more liquid, cucumber is nice.
Even better after it’s frozen!
Keep out what you want to drink for today, but here is the key… freeze the rest in ice cube trays (or flat in a ziptop bag), because it is even better frozen the next day! Just add your cubes, with some liquid like juice or coconut milk, and blend thoroughly for an icecream like treat. And since it was asked… yes you could add alcohol to it… probably rum would be a lovely pairing.
I used a 10z disher to scoop a bunch into ice trays for tomorrow. Freeze, then remove from trays and place in a ziplock or airtight container.