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RECIPES

RECIPES

Recipe: Avocado Toast

IMG_2575Please allow me to introduce you to my newest obsession – avocado toast! Simple, yet decadent, avocado toast is an easy way to splurge a little at breakfast. Just toast your favorite bread (my favorites are Iggy’s or Pain D’Avignon), brush on a little extra virgin olive oil with a pastry brush and mash 1/4 avocado for each slice of toast and top with a little sea salt. One slice of avocado toast on whole wheat bread clocks in at about 185 calories, so I pair with an apple for a delicious, yet satisfying breakfast.

Apparently I’m not the only one rediscovering their love for avocado toast. Bon Appetit recently wrote a recipe for avocado toast on grilled bread that also includes a sprinkling of chili flakes. Check it out for more inspiration on how to dress up grilled or toasted bread.

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RECIPES

Recipe: Vanilla Berry Banana Smoothie

IMG_2584With the temperatures increasing, I’ve been craving smoothies again. There are so many ways to craft a delicious smoothie, but for me it’s typically a mix of frozen berries or bananas, spinach, non-dairy milk, coconut water and protein powder. For my most recent smoothie, I went with a classic favorite. Jam-packed with frozen berries, banana, unsweetened vanilla almond milk and my secret ingredient, Vega One Vanilla nutritional shake, this smoothie is equal parts nutritious and delicious.

Vanilla Berry Banana Smoothie

Serves One

– 1 cup frozen mixed berries (raspberry, blueberry, blackberry)

– 1 medium banana, chopped & frozen

– 1 scoop vanilla Vega One nutritional shake

– 1 cup unsweetened vanilla almond milk

– 1/4 to 1/2 cup of water as needed for blending.

I have a regular blender and find that using the ice blend setting works very well. The trick to the creamy, frozen consistency is using frozen fruit and frozen banana. I actually peel and chop ripe bananas up and store them in sandwich baggies in the freezer for smoothies. I’ve never liked the slushy-like consistency of ice cubes in a smoothie, so this works perfectly for me.

Note: You can absolutely sub the unsweetened vanilla almond milk for any other milk, or coconut water. Vega One is sweetened with Stevia and has a nice flavor, so my preference is to not add additional sugar or sweetener to this smoothie.

Why Vega One Protein Powder?

In case you’re wondering, the stats on this smoothie are pretty decent. It clocks in at about 350 calories and 9 grams of fat.

For readers not familiar with Vega One Nutritional Shake, it’s a personal favorite. It’s a vegan protein powder that’s free from dairy,  gluten and soy. I know what you’re thinking – why would I use a vegan protein powder if I’m not vegan? For me it’s two things – taste and nutritional stats.

If you look at the nutritionals, it’s pretty impressive that one scoop contains  50% daily intake of vitamins and minerals, 15 g protein, fiber, Omega-3, Antioxidants, Probiotics and Greens. At $39.99 for a small tub it’s definitely pricey, but the contents make it a great solution for me to get the nutrients I need while trying to manage my busy life. For my readers in Boston, I purchase Vega One locally at Whole Foods, but you can also order on their website, or Amazon (affiliate link) for slightly cheaper. I’m also a huge fan of the chocolate flavor!

What’s your favorite smoothie combo? Leave a comment and let me know – I’m always looking for good new ideas!

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RECIPES

Food: Canned Soup Made Better

IMG_0721While I’ve been known to whip up delicious homemade soup from scratch, time doesn’t always permit such fabulousness. So, when I’m short on time and a craving strikes for warm, hearty soup, I turn to a favorite boxed or canned variety and add a few simple ingredients to tailor it more to my tastes. My favorite trick? Taking butternut squash soup or sweet potato soup and thickening it with a few spoonfuls of 100% canned pumpkin. Then, I toss in a little cinnamon and nutmeg to taste. The end result is a rich, hearty soup that tastes almost homemade! Try this with Annie’s Reduced Sodium Butternut Squash Soup, or Trader Joe’s Sweet Potato Bisque and let me know what you think!

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BOSTON, RECIPES, RESTAURANTS

On The Town: Panzanella Salad at Trattoria Newbury in Boston

Just an opinion, but every warm-ish fall day should be treated as though it might be the last, especially with daylight savings time hitting this weekend. From taking long strolls, to patio dining, I’ve been enjoying Boston as much as possible. Recently, I celebrated a warm day by snagging a prime patio table at Trattoria Newbury for lunch and couldn’t resist sharing a photo of my amazing Panzanella Salad.

Panzanella is an Italian bread salad that typically includes tomatoes, lettuce, cheese and beans. The version at Trattoria Newbury ($11.95) features a mix of bread, grilled chicken, fresh tomato, cannellini beans, arugula, basil, fresh mozzarella and red wine vinegar. The flavors worked very well together, though I’m not sure the cannellini beans were needed with the massive portion of grilled chicken.

The best part of this salad? It would be so easy to make at home for a dinner party! For color and a little more crunch, I might swap lima beans for cannellini beans and add a splash of balsamic vinegar to the dressing. But, that’s just me…

Trattoria Newbury is located at 264 Newbury Street in Boston’s Back Bay.

RECIPES

Home Cookin’: Vegan Pumpkin Pie Brownie Cupcakes via Oh She Glows Blog

You may not know this, but the most-read blog entry on my blog is how to use canned pumpkin as a lower calorie baking swap. Simply add canned pumpkin to your favorite boxed brownie mix et voilà – delicious, moist, reduced guilt brownies. While the end result is amazing, you cannot taste the pumpkin. So, when I discovered a recipe for Pumpkin Pie Brownie Cupcakes on one of my favorite vegan food blogs, Oh She Glows, a lightbulb went on. The flavors of pumpkin pie and brownies together!? I simply had to try this recipe!

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