daily smoothie

 

…because wine is a staple, right? I can think of a few girls who will agree with me.

Yesterday Jason took the day off, and we toured the Street of Dreams. We love going each year, and this year was especially fun because we had our new house in mind.

We are planning to remodel our kitchen and I have drawn plans for what we want, but I was looking for things I may not know about that I may just have to have! We were both looking for furniture and decor inspiration as well, and we came home with a stack of magazines, brochures and ideas.

I will share more soon, but right now this is a What I Ate Street of Dreams Day, instagram and phone photo style.

Complete with wine staples. Like juice!

Breakfast was a juiced smoothie – carrot, beet, apple, ginger juice – blended with spinach and banana. Tasty, energizing and filling!

I also had a piece of tahini avocado toast before we left the house.

Our tickets to the tour included two drinks – beer or wine.

Summer staple, right there. We stopped after house number five, sat and enjoyed a crisp and cool chardonnay.

After two more houses, the tour was complete and we were hungry! Off we went to Native Foods Café

Jason had tacos. I didn’t taste them, because sheesh do you see all the cilantro on them?! They were filled with quinoa, beans, guacamole, all kinds of love. He said they were fantastic.

The side he chose was Lemon Dill Potato Salad – which I did try, and it was fantastic. Fresh and bright.

My choice was the daily special – the Classic Deli Reuben:

I chose sweet potato fries as my side, and dipped them in The Most Glorious Ranch I have ever tasted. (Let the record show, I have tasted a lot of ranch).

The reuben? Amazing.

Jason had a gluten free beer, of which he said “yeah, it was good. those gluten free beers don’t have much body, you know?” and I loved my lavender lemonade. Lots of body…?

Dessert:

A cardamom rose cupcake.

I was excited about this one, because I love rosewater flavored desserts, but honestly, this rose frosting was way too strong. I loved the cardamom cake, though, and the ratio of frosting to cake? Perfect.

All in all, a great day. I always love the Street of Dreams tour, and this one has motivated me to finish unpacking and hanging artwork, start on the painting and decor projects I have in mind, and get contractors in here to bid on the kitchen!

…and Native Foods Café? You will be seeing me again very soon. I have a plan to enjoy each and every item on your menu…

 

Native Foods Cafe on Urbanspoon

 

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with pureed raspberries.

Today is my last day of class. I have mixed emotions – I do not want it to end, our group is so fun and I could spend many more days cooking and learning. I am also excited for it to end, so I can get in my own kitchen and start creating! I have so many new ideas my mind is reeling.

I will miss these new friends I have made (many traveled to be here), and I am giddy happy to have been taught by Mark Reinfeld, a supremely talented and accomplished chef who makes plant based and raw diets exciting, fun and accessible.

The past few days have been focused on raw foods, no cooking. In the mornings before class I have been eating raw at home, and enjoying my daily juice. This morning I poured the fresh juice into the blender with some fresh raspberries, making a smoothie. Bright, sweet and tart.

bright breakfast blend

serves two

8-9 large carrots
1 golden beet
2 apples
1 inch piece ginger
1/2 pint raspberries

Juice carrots, beet, apples and ginger, transfer to blender. Add raspberries and blend on high power until smooth, about 1 minute.

Cheers, happy Friday!

 

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Last week I discovered you all like Piña Coladas. Several people have already made the Lightened Up Piña Colada, and I am happy to report that “lightened up” did not mean missing anything. So far so good – people are liking this light version.

Since we really shouldn’t begin the day saying “it’s five o clock somewhere”, I have a solution for the early cravings of those creamy cool and sweet tropical flavors. Unless you’re on vacation. Then go for the real thing.

Piña Colada breakfast smoothie

dairy, soy and gluten free, vegan, no added sugar

serves two

11.2 ounces coconut water (small container)
1/3 cup coconut milk
1/2 fresh pineapple, peeled, cored and cubed
2 scoops vanilla protein powder
handful ice cubes

Combine all ingredients in a high powered blender, serve with pineapple garnish and enjoy!

As you can see, I really do have a fresh pineapple around at all times in the summer. I’ve been having these each morning since Sunday. Today’s has spinach as well – yum!

 

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I am still juicing at least once a day, most days. Lately I have brought back the juiced smoothie (juice then add to spinach and other fruit in the blender)), and sometimes just a smoothie.

I have been loving raspberries lately! I found some at the farmers market the other day, and as I do every year, stood at the kitchen counter eating the whole pint. Good thing I bought a whole flat – I know myself.

I can’t say the guava is from the farmers market, or even that it is local. Sometimes I need a guava. They make smoothies especially fluffy creamy smooth.

triple berry guava smoothie

vegan, gluten free, dairy free

serves two

1 1/2 cup coconut water
juice of 1 lemon
2 scoops vanilla protein powder

1 cup blackberries
1/2 cup raspberries
1 frozen banana, pre sliced
1 guava, cubed

Combine coconut water, lemon and protein powder in blender. Add berries, banana and guava, blend on high until smooth.

Enjoy outside in the sun, before facing the living room full of boxes that still need unpacking…

Cheers!

 

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spinach pancakes

 

Today is National Spinach Day. You may know that spinach is one of my favorites – probably always in my top five foods list. I always have at least one large box (usually two) of baby spinach in the fridge at any given time. Right now? Two.

I’ll take any chance to share some of my favorite ways to enjoy spinach. While most of these recipes incorporate spinach, a couple just like to sit atop a spinach salad, like my award winning pepper jacks. Yep, they’re cute, but you must try the carrot ginger quinoa filling – yum!

carrot ginger quinoa pepper jacks

 

My spicy green Thai curry is a popular green recipe- I receive emails about this recipe a lot, and it was featured in a newspaper back east. Again, this is one that I add spinach to after the recipe, something to serve atop or alongside. Delicious.

spicy green Thai curry

 

Vibrant, bright and green:

asparagus pepper bisque

 

A party favorite:

spinach blini with pimiento spread

 

Our newest favorite is stuffed with spinach:

lemon piccata enchilada

 

Almost every smoothie I make includes spinach – it is a great energy source to start my day, and it blends with almost any flavor. Some of my favorite flavors?

chocolate cherry mint smoothie – or “The Hulk”

 

This smoothie is easy to make while traveling:

pumpkin smoothie

 

Happy National Spinach Day!

Will you be celebrating?

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One of the aspects of the foodie 100 that I am really excited about is the author program, where we have opportunities to work with brands and new product. One of my favorite parts of being a nurse to my dad recently? Feeding him good food! I have been making fresh green juice for him each morning, and he likes it! He has been enjoying yogurt lately, too, so when Activia and Foodie offered to send me the new Harvest Picks flavors, I knew I could make some good eats for Dad.

Adding fresh fruit. granola, coconut and chia seeds to the Harvest Picks peach flavor made a tasty and filling parfait for Dad’s breakfast each day this week. He said the peach is his favorite flavor, describing it as fluffy, smooth and sweet. I tried to get him to draw more pictures

Yesterday’s breakfast was a Harvest Picks Smoothie:

I juiced fresh kale, apple, ginger and spinach, then blended it with one Harvest Picks strawberry flavor. The yogurt sweetened the juice and made a filling snack to go with our standard two cups of coffee

and a muffin.

I used the Harvest Picks mixed berries flavor to make muffins – fluffy, fruity and filling. Add crumb topping gives a crunchy finish, while the yogurt makes them chewy and delicious. These muffins got rave reviews – I’ll be making them again with other flavors.

mixed berry oatmeal muffins with crumb topping – see muffin recipe here.

If you follow me on twitter, you may have seen some #Glam tweeting going on recently. We have been having some fun chats – the chat from last Monday is still going on, if you’d like to join in:

 

New Activia Harvest Picks is a deliciously fruity and silky smooth yogurt.  You will enjoy a Harvest of real fruit in every silky spoonful.

Compensation was provided by Activia via Glam Media.  The opinions expressed herein are those of spabettie and are not indicative of the opinions or positions of Activia.

 

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I know. I just shared my chai-spiked pumpkin milkshake. A glorious thing, you all agreed. A few of you asked for the pumpkin smoothie I make. I am currently enjoying these on vacation, so here it is!

We enjoy these smoothies in the morning.

Basil enjoys the sunshine in the morning.

Basil looking out over Elliot Bay.

He finds his patch of sunshine and will follow it along the balcony all morning…

You know he’s wondering if his smoothie is ready yet

pumpkin smoothie

serves two

vegan, gluten free, dairy free

4-5 handfuls spinach (a VitaMix full!)
2 cups water
3 scoops vanilla protein
3/4 cup pumpkin puree
2 tablespoons pumpkin pie spice
2 tablespoons sweetener (agave)
ice cubes (optional)

Add all ingredients to a blender and blend; add ice cubes for icy cold smoothie. 

These are easy to make on vacation – you know I travel with my blender. Bring a couple cans of pumpkin with you, and since this road trip was only a few hours drive, I brought my own spinach, too. I always travel with protein powder (I think even if I forget to pack it I have a couple sample packages in my handbag at all times) and pumpkin pie spice is easy enough to pack.

Cheers!

Do you bring food on road trips?

 

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When I was a kid, I got to walk around on Halloween night with The Hulk.

My best friend’s dad was a body builder, and each year he would paint his upper body and face green, and wear a tank top. As far as I recall, he simply wore regular pants, nothing ripped up Hulk-like. He loved walking around with all us kids, and we were obviously safe with The Hulk walking around with us.

I always thought that was pretty neat back then, and looking back now, I appreciate it even more. He was definitely one of my favorite ‘parents of a friend’ – he had the best sense of humor and always cracked me up. I used to go to church with their family, and he would purposely make me laugh by pretending to nod off snoring.

But that’s a story for another day.

Today’s smoothie is a recovery drink a bodybuilder or The Hulk would enjoy – from tart cherries which provide natural anti inflammatory properties to protein and these Ormus Greens – wow. They give me more energy! You all know I like my nutrients and minerals from the real deal – spinach and kale and other fruits and veggies – but these Ormus Greens really boast some great stats and I like to use this after a workout or as a snack. Ormus Greens is where the peppermint comes from, too.

chocolate cherry mint smoothie

a.k.a “The Hulk Smoothie”

serves one

1 1/4 cup water
2 scoops Sunwarrior raw chocolate protein
1 scoop Sunwarrior Ormus Supergreens
1 tablespoon maca
1 tablespoon chia
large handful frozen tart cherries 

All into the blender – Blend! Pour! Enjoy!

The first time I made this, as I was throwing the cherries in I thought “this is not going to taste good” but I was pleasantly surprised. The cherries are more of a tartness than a strong flavor, the chocolate is… well, chocolate, and the mint is a nice strong flavor.

Did you know any parents who would dress up on Halloween?
Did they also goof off in church? ;)

*Last I checked, my pepper jacks were in first place!! If you have not already voted, I would so appreciate if you did! Those who have – thank you Thank You THANK YOU again! 

 

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