Breakfast

Sweet Carrot Smoothie

My mother purchased 5 lbs of carrots for me, and I don’t want them to go to waste. I’ve been trying to use them up with soups and salads, but I started incorporating them into my smoothies too. Here’s my first easy sweet carrot smoothie; it tastes like orange sherbert!

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Sweet Carrot Smoothie

  • Servings: ~13 oz
  • Difficulty: easy
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This Sweet Carrot Smoothie has carrots, peaches, mango, and orange juice, and is naturally gluten-free and vegan. It tastes like an orange sherbert and is a healthy fiber-packed breakfast or snack.


Credit: My Real Dish

Ingredients

  • 1 cup baby carrots
  • 1 cup mango
  • 1 cup frozen peaches
  • 1 tablespoon agave syrup
  • 3/4 cup orange juice


Directions

  1. Add ingredients to Vitamix or blender.
  2. Purée and serve!

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Acai Berry Smoothie

Acai is a healthy long reddish-purple fruit that has antioxidants, fiber, monounsaturated fats, iron, calcium, fiber, vitamin A, and anthocyanins. You can read about anthocyanins here. Honestly, if it weren’t for the health benefits of acai and the fact that I bought a bag of packets from Trader Joe’s, I probably would have given up. That would have been a shame because today I succeeded in creating a great flavor! Sometimes it takes me awhile to get a recipe just right.

Acai Berry Smoothie

  • Servings: 11 servings
  • Difficulty: easy
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This easy acai berry smoothie is loaded with antioxidants, is dairy-free, has ingredients from Trader Joe's, and a hint of cinnamon.


Credit: My Real Dish

Tips: (1) The Trader Joe’s frozen Organic Berry Blend has strawberries, blueberries, blackberries, and raspberries. Feel free to find a similar berry blend if you don’t have a Trader Joe’s near you. (2) Using Young Living Cinnamon Bark Vitality essential oil brings a warm flavor to this smoothie that goes well with the almond butter. Cinnamon Bark Vitality essential oil as a dietary supplement can support healthy digestion and help maintain a healthy immune system. If you don’t have this oil, you can buy it here. Or, you can substitute 1/4 – 1/2 teaspoon cinnamon instead (taste to preference).

Ingredients

  • 2 cups spinach
  • 3.52 oz of acai ( I used 1 packet from Trader Joe’s)
  • 1 banana
  • 1/4 cup frozen blueberries
  • 3/4 cup Organic Berry Blend from Trader Joe’s
  • 1/4 cup almond milk
  • 1 tablespoon agave syrup
  • 2 tablespoons almond butter
  • 1 drop Young Living Cinnamon Bark Vitality essential oil (see tips for alternatives)


Directions

  1. Run the acai packet under warm water to dethaw.
  2. Put all the ingredients in the Vitamix, purée and serve.

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Paleo Pear Smoothie

Sometimes I want a milkshake, so I make a creamy smoothie to satisfy my craving. Plus, pears are in season, which makes me so happy! They might replace the recent summer obsession that I had with peaches and plumcots.
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Paleo Pear Smoothie

  • Servings: 13 oz
  • Difficulty: easy
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This Paleo Pear Smoothie is sweat, creamy, easy and delicious. It's dairy and cane sugar free!


Credit: My Real Dish
Tips: (1) If you have an unsweetened coconut yogurt, you can add a hint of vanilla to your smoothie. (2) You need a high-powered blender like a Vitamix. If you don’t have one, then you may need to add a little dairy-free milk to make it blend well.

Ingredients

  • 1/4 cup soaked cashews (overnight)
  • 1 banana
  • 1 ripe pear
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened vanilla coconut yogurt (I used So Delicious unsweetened vanilla)
  • 1/2 teaspoon cinnamon
  • 1 cup ice (2 handfuls)


Directions

  1. Soak your cashews overnight. It makes the smoothie creamy and is a great source of protein!
  2. Add all ingredients to your Vitamix. Purée and serve with a dash of cinnamon on top if desired.
  3. Enjoy!

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Overnight Pumpkin Oats

Since my daughter can’t have oats, I don’t eat them a lot. She’s very bitter about her oat sensitivity. She doesn’t care about not eating wheat, but oats are torturous for her. I generally avoid them so that she doesn’t get sad. However, lately, I really need easy and quick breakfasts, because getting two kids out the door alone in the morning while my husband travels weekly for work is hard. Overnight oats save me valuable morning time. I quickly heat them up before I  run out the door to various drop-offs and then I eat at my desk at work so that my daughter doesn’t see the oats and cry. I am secretly eating oats!

 

It’s almost fall, and I’m already dreaming of pumpkin. I made a pumpkin chili last night. So I used the leftover pumpkin from the can to make two days of pumpkin overnight oats. I am by no means an expert with these oats. This is only the thirst time that I’ve made them. I just enjoy this dish because it’s delicious and easy. So if you’re a hot-mess mom in the morning like I am, try them! They will save you time!

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Pumpkin Overnight Oats

Overnight Pumpkin Oats

  • Servings: 5 ounces
  • Difficulty: easy
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Pumpkin Overnight Oats with pure maple syrup and cinnamon. Add nuts, chocolate chips and/or pumpkin seeds if desired.


Credit: My Real Dish

Tips: (1) Some people eat their overnight oats cold, but I prefer to heat them in the microwave for ~80 seconds until they are warm. (2) I’ve tried this without mixing 1 tablespoon of chocolate chips in with the oats, and I prefer more chocolate. More chocolate is always better. However, you can sprinkle any amount of desired chocolate chips, cacao nibs, nuts, or pumpkin seeds on top.

Ingredients

  • 1/2 cup oats (I used Bob’s Red Mill Gluten-Free Quick Cooking Rolled Oats)
  • 1/4 cup almond milk
  • 1/2 cup pumpkin (from a can)
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Optional: 1 tablespoon dark chocolate chips (+ 1 teaspoon for garnishing the top)
  • Optional: 1/2 tablespoon pumpkin seeds and/or almond slices


Directions

  1. Combine pumpkin, cinnamon, maple syrup, and almond milk together in a measuring cup.
  2. In a microwaveable jar, mug or bowl, coat the oats with the pumpkin blend and add 1 tablespoon dark chocolate chips (if desired).
  3. Cover and place oats in the refrigerator overnight.
  4. In the morning, warm the oats in the microwave for ~80 seconds depending on your bowl or container. Top with your favorite toppings. (I’ve been experimenting with sliced almonds, pumpkin seeds, and dark chocolate chips.)
  5. Warm in the microwave if desired for ~80 seconds.

What are your easy breakfast favorites that I need to try? Let me know in the comments!

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Peachy Plumcot Smoothie (Vegan)

Most of my random recipes begin with me picking up new things to try at bulk food stores. This week at Sam’s club, I saw this bag of plumcots.  I had never eaten a plumcot before, and was curious.

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Plumcots are a mix between plums and apricots. This blend I found says that it has flavors of melon and pineapple. However, I also taste apricots and a bit of plum. Generally I’m don’t like plums; I don’t like the mushy texture. Regardless of what the exact flavor is – the texture is crisp, yet soft, and the flavor is refreshing. It’s perfect in a smoothie! My daughter gave it an A -. She’s a tough critic, but then she asked what an A- means; 7 year olds are so funny. I give it an A+, and I’m a tough teacher. I felt that I had to post it today, because these plumcots are only in season for 4 – 5 weeks and this smoothie rules. Run and buy some plumcots ASAP!

This peachy plumcot smoothie is simple, easy, healthy, and delicious! It features Young Living NingXia Red, which is an whole-body supplement drink that is packed with superfoods including wolfberry, plum, aronia, cherry, blueberry, and pomegranate juices and extracts. NingXia Red benefits include support for energy levels, normal cellular function, and whole-body and normal eye health.* We also like to make popsicles with it, add it to our smoothies, and take a shot glass of it in the morning, because it’s full of immune boosting antioxidants! You can buy it here.

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Plumcot Peach Smoothie Cover 2

Peachy Plumcot Smoothie (Vegan)

  • Servings: ~16oz
  • Difficulty: easy
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This healthy Peachy Plumcot summer smoothie features Young Living NingXia Red and is loaded with vitamins and antioxidants. It's naturally sweet, and requires nothing but the fruit for tasty perfection!


Credit: My Real Dish

Ingredients


Directions

  1. Pit your fruit.
  2. Add all ingredients into Vitamix or blender.
  3. Blend until smooth
  4. Enjoy! 

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* These statements have not been evaluated by the Food and Drug Administration. Young Living products are not intended to diagnose, treat, cure, or prevent any disease.

 

Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

This is my fourth dish in my tofu scramble series. I like pushing flavor combinations; throwing things together that I would never think would work, but then they taste great! I had fennel in my fridge, and needed to use it up. The fennel adds a light bright taste, and balances well with the sweet pear and the warm allspice. This is a great dish when you want something healthy and quick to eat in the morning.

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Fennel Pear Scramble

Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

  • Servings: 2-3
  • Difficulty: easy
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This vegan and gluten-free tofu scramble features flavors of fennel, pear, shallots, allspice and maple syrup.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 1 fennel bulb
  • 1 small pear
  • 1 large shallot
  • ¼ cup sliced almonds
  • ¼ teaspoon allspice
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 10 oz tofu (I used House Foods Organic Super Firm)


Directions

  1. Wash fennel and pear (I used Thieves Fruit & Veggie Spray).
  2. Chop fennel bulb, shallot, and pear.
  3. Heat olive oil in a large skillet on medium high heat.
  4. Sauté fennel and shallot until slightly tender (~5 minutes).
  5. Drain tofu, slice it in the container with a knife, and add it to the pan.
  6. Continue to sauté until the fennel and shallot are tender, but not mushy (~ 2 – 3 minutes).
  7. Turn on heat.
  8. Add chopped pear, almonds, allspice, maple syrup and stir until pear is warm.
  9. Salt and pepper to taste.
  10. Serve and enjoy!


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Check out the first tofu scramble recipe here: Asparagus and Artichoke Tofu Scramble, the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free),  and the third here: Blackberry Fig Tofu Scramble.

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Blackberry Fig Tofu Scramble (Vegan & Gluten Free)

This Blackberry & Fig Tofu Scramble is the third tofu scramble in my series and is loaded in vitamins and minerals. Blackberries are a good source of vitamins A and C, iron, calcium, and dietary fiber. Figs are high in fiber and are a good source of magnesium, manganese, calcium, copper, potassium, vitamin K and vitamins B6. Not only is this scramble good for you, but it’s also easy, and delicious with earthy, deep, and sweet flavors. It’s great when you want something sweet to eat, but still want to be healthy.

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Blackberry and Fig Tofu Scramble (Vegan & Gluten Free)

  • Servings: 2-3
  • Difficulty: easy
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This vegan and gluten-free tofu scramble is healthy, sweet, and has a rich savory taste.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 1 cup figs (sliced in half)
  • 1 cup blackberries
  • 10 oz of extra firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 shallot (chopped)
  • 1 clove garlic (minced)


Directions

  1. Chop the shallot, mince the garlic, and slice the figs in half
  2. Drain juice from tofu, and slice it into cubes while it’s still in the container
  3. Heat 2 tablespoons olive oil to medium high heat
  4. Sauté the shallots and garlic for one minute until slightly translucent
  5. Add the tofu, and continue to sauté for another minute
  6. Add the figs and balsamic vinegar, and continue to sauté for 2 minutes
  7. Add the blackberries, and sauté the dish until the blackberries are just slightly warm
  8. Plate and serve


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Check out my first recipe here: Asparagus and Artichoke Tofu Scramble, and the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free).

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