Monday, February 20, 2012

Smooth Food

Since I'm still suffering the annoyance of not being able to eat solid food (thanks a lot, wisdom teeth!), I have some more smooth food recipes to share with you!

I haven't made banana ice cream in a while, so it seemed that I was long overdue for some kind of frozen treat. This time, I added frozen mango and ended up with a heavenly treat that was simply guilt free (which is good, because I just finished off the last of it).

Mango Sorbet
Ingredients:
3 heaping cups frozen mango chunks
2 large frozen bananas
1/4-1/2 teaspoon vanilla extract
2-4 tablespoons almond milk, as needed

Directions:
1. Pulse mango chunks and bananas in a food processor until they are very finely chopped and the pieces start to come together. You will probably need to scrape down the sides of the processor a few times.
2. Add the vanilla extract and 2 tablespoons almond milk, then process until the mixture is smooth, adding more almond milk as needed and scraping down the sides of the processor.
3. Continue to process until the mixture is completely smooth and looks slightly creamy.





Next, I decided to do something with my beloved sweet potatoes sitting in the kitchen. They obviously needed to be pureed, so roasting or making fries was out of the question, but plain sweet potato mash can get boring after a while (even to me). I added almond butter because, in my opinion, everything tastes better with almond butter. These sweet potatoes do nothing if not reinforce this opinion, and I think I'll be adding almond butter to everything from now on.

Almond Butter Mashed Sweet Potatoes
Ingredients:
2 lbs sweet potatoes (about 4 small-medium potatoes)
2 tablespoons creamy roasted almond butter
1 tablespoon orange juice
1 tablespoon agave nectar (or honey/maple syrup)
salt, to taste

Directions:
1. Peel and chop the sweet potatoes into about 1/2 inch chunks, then place in a large pot and cover with water and a pinch of salt.
2. Bring the sweet potatoes and water to a boil and cook for about 10 minutes, until the sweet potatoes are soft.
3. Drain the potatoes and either return them to the pot or place them in a food processor.
4. Puree the sweet potatoes using an immersion blender or a food processor, add the remaining ingredients, and continue to blend until smooth.

Saturday, February 18, 2012

Green Veggie Soup

All I want right now is SOUP. And lots of it. I got my wisdom teeth out yesterday, so I don't really have much of a choice of what to eat--I guess it's a good thing I'm in the mood for soup! I've been bingeing on smoothies, pumpkin puree, and applesauce since yesterday, and at some point I figured I needed some veggies too.

This soup is perfectly filling and flavorful, yet light and fresh at the same time. You can leave the soup chunky was a veggie and broth soup or puree it for a gorgeous green soup.

Green Veggie Soup
Ingredients:
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
1 small head broccoli, cut into florets (about 4 cups florets)
1 bunch (about 1/2 lb.) kale, roughly chopped
5-6 cups vegetable broth
1 6 oz bag baby spinach
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 can white beans, drained and rinsed
salt and pepper

Directions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook for about 5 minutes, until the onion is soft.
3. Add the garlic and cook for another 3 minutes.
4. Stir in the broccoli, kale, and vegetable broth. Turn the heat to high and bring to a boil.
5. Cover the pot, reduce heat to medium, and cook for about 10 minutes, until the veggies are tender.
6. Stir in the spinach, herbs, and beans until the spinach is wilted.
7. Remove from heat and either serve or blend to make a pureed soup, then season to taste with salt and pepper.



Friday, February 17, 2012

Peanut Butter Biscotti

I must admit, I'm a little bit obsessed with biscotti. Whenever I'm bored and feel like baking something, my mind drifts immediately to biscotti. This recipe was created during one of these instances, and it's safe to say that these are my new favorite flavor (this week, at least).

My biscotti turned out fairly small, since the batter didn't spread much during baking, but that's fine with me since I know I'll be eating them all anyways!

Peanut Butter Biscotti
Ingredients:
1 cup whole wheat flour
2/3 cup oat flour
1/3 cup sucanat
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
6 tablespoons chunky peanut butter
3/4 cup almond milk

Directions:
1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat.
2. Mix all ingredients in a large bowl until a dough forms.
3. Divide the dough in half, then form each half into a 1/2 inch thick log on the baking sheet.
4. Bake the logs for 20 minutes, until firm, then cool on the baking sheet for about 10 minutes.
5. Slice the logs crosswise into about 1/2 inch strips, then lay the cookies cut-side down on the same baking sheet.
6. Bake the cookies again for 12 minutes, then trun the oven off and leave the cookies in the oven until crispy, about another 10-15 minutes.

Friday, February 10, 2012

Valentine's Day Baked Oatmeal

Are you getting ready for Valentine's Day next week? Here's a yummy, festive breakfast to serve your sweetheart on Tuesday!

This is one of my favorite breakfasts, and you can store extras in the fridge.  Then, just microwave for a minute to reheat and enjoy baked oatmeal all throughout the week.

Valentine's Day Baked Oatmeal
Ingredients:
2 cups old-fashioned oats
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1 tablespoon strawberry preserves
2 tablespoons pure maple syrup
1 cup unsweetened almond milk
1 teaspoon baking powder

Directions:
1. Heat oven to 350 degrees F.
2. Mix all ingredients in a large bowl.
3. Divide the mixture evenly between 4-6 individual greased ramekins, then place the ramekins on a baking sheet.
4. Bake for 18-24 minutes.



Saturday, February 4, 2012

Loaded Guacamole

Have you decided what to make for your Super Bowl party tomorrow? Whether you have or not, add this dip to your list! It's simple, fresh, and super delicious.

Loaded Guacamole
Ingredients:
2 avocadoes, diced
1 cup frozen sweet corn, thawed
1 cup finely chopped mango (2 champagne mangoes)
1 cup finely chopped pineapple
1/2 a large red bell pepper, finelly chopped
1 15 oz can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
juice of 2 limes
1/2 teaspoon salt
cayenne pepper, to taste

Directions:
1. Mix all ingredients together, mashing the avocado with a fork until it holds everything together.
2. Serve with baked tortilla chips, and enjoy the game!



I'm not much of a football fan, but I'll probably be watching all the commercials while snacking on this addicting stuff! Have fun!