Creamy Avocado Lime Smoothies

Aug17

A few months ago, Jack and I were in Dallas at a popsicle shop that had this dairy-free avocado lime pop that I went crazy for. I’ve been meaning to recreate it all summer and, well, summer isn’t over yet… so here we go! Only I recreated it in smoothie form because smoothies are easier to make if you don’t have a popsicle mold… or if your popsicle mold is in storage like mine is.

I promise that this does not taste like guacamole… it’s a creamy almost sorbet-like smoothie that contains a healthy amount of healthy fats. I enjoy it in the morning or mid-afternoon when I need a good boost of energy… although I think it would also be tasty as a dessert (if made extra thick) with some chocolate sauce or cacao nibs on top!

The avocado creates a rich & creamy base and the lime peps it up. For sweetness, I added frozen pineapple, banana (also best frozen), and a bit of maple syrup. For a green punch I added big handfuls of spinach, and for an extra boost I added a few scoops of Aloha Vanilla Protein Powder.

I have to admit that I used to hate protein powders. Most that I’d tried were chalky and had a funny taste that I didn’t want ruining my smoothies. This Aloha Vanilla Plant-Based Protein is the opposite. It blends in seamlessly, the texture is great, and there is no aftertaste. The vanilla flavor is mild and it has a list of really great organic sustainably-sourced ingredients like pea protein, pumpkin seed protein, and hemp seed protein. It’s packed with tons of omega 3’s and whopping 18 grams of protein per 2 scoops!

Smoothie cheers!

Lemony Grilled Eggplant & Zucchini Orzo

Aug15

summer / pasta / vegetarian

You know those days when you feel like there’s nothing in the fridge, but then suddenly you’re able to rally enough ingredients to pull together a great meal? You feel accomplished, creative and oh-so resourceful. The best feeling! Well this isn’t that recipe. This is the recipe that I came up with the night after.

Normally when the fridge is empty and I haven’t gone shopping, we would go out to eat. But it was late – I didn’t want to go out and I definitely wasn’t up for a trip to the grocery store, so I started poking around in the pantry and found a lot more than I expected. And what came out of it may be my favorite dinner from the whole summer.

There was a half box of orzo, pine nuts, some bread crumbs and my favorite dried herbs of the moment – herbs de Provence. In the lonely vegetable drawer there was a shallot, a lemon, garlic, some feta cheese and waaay back there was a giant eggplant (yay! a vegetable!). My mom’s basil and mint plants were blooming away outside so I added handfuls of each to freshen up this pantry-based meal.

The first night I made this, I flaked some salmon into the pasta (it’s what I had on hand), but for the final dish that’s pictured here (after a trip to the store), I used zucchini instead. Grilled zucchini and eggplant are surprisingly substantial in this vegetarian pasta. They’re so substantial, that there’s only a small amount of pasta in the recipe. The lemon and feta makes this rich and tangy, and the pine nuts and bread crumbs give a nice crunch in contrast to the soft textures in the rest of the dish.

My family really loved it and I hope yours does to!

Almond Chocolate Chip Zucchini Bread

Aug09

summer / dairy free

195

This post is sponsored by Blue Diamond Almond Breeze Almondmilk.

Six years of blogging and there is not ONE zucchini bread recipe on this site! I’m not sure how that happened, but we’re changing that today :). I flipping love zucchini bread. I made about 6 loaves while testing this recipe and I’m still just as much in love with zucchini bread as I was when I started 🙂

I hope you have gardens full of zucchini (or at least 2 medium zucchini), and enjoy this recipe as much as Jack and I do!

This recipe makes 2 loaves (you can freeze one!) and uses 2 cups of grated zucchini. Which means that you can enjoy this as a snack or for breakfast, or both and know that you’re (sort of) getting in a serving of green vegetables.

For the batter, I use a mix of regular flour and almond flour (a bit of protein!). To make this dairy-free, I sub in olive oil for butter and I use my go-to Almond Breeze Almondmilk.

The recipe pictured here uses eggs. I prefer this version because the loaf rises better and it just makes for a light, cake-y texture. Don’t worry, there’s a vegan option below as well – the only difference is that the sans-egg recipe does not rise as much, making its texture more moist. I love both versions for different reasons and all of the loaves got polished off just the same here in my family household.

I almost forgot… perhaps the best part – chocolate chips! If you’re a zucchini purist, you can leave them off, but in my opinion zucchini and chocolate work together like peanut butter and jelly.

Bake until the tops of the loaves are golden brown. Share or freeze the extra loaf!

But before you run off to start baking – would you mind filling out this super quick survey? (Click Here) As a thank you, we’re giving away a $100 Visa gift card to 1 lucky winner! To enter the giveaway, just leave a comment below after you fill out the survey. Thank you!!

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Blackberry Basil Pizza

Aug02

summer / vegetarian / main dish

Hey, long time no blog! So sorry about that! Things have been a little crazy over here since we’re moving in just a few days. I hope you’ve been able to enjoy a little time away from the computer this summer as well 🙂

Today’s recipe is super simple. I know I’ve been saying a lot lately, but it’s summer and I love a recipe that comes together without much fuss! The grocery list is short and the prep time is minimal, but the flavors are so fresh and delicious. If you haven’t tried combining blackberries and basil yet, you’ll love this sweet/tangy/savory combo.

Every now and then we make our own pizza dough, but 95% of the time, we pick up dough from Whole Foods. I’ve especially been enjoying their multigrain pizza dough lately. It has a wonderful nutty flavor and, well, a multitude of grains.

For the recipe, simply stretch the dough, brush it with some garlicky olive oil, assemble with the cheese and blackberries, and bake. The most important part comes last – pile the baked pizza with TONS of basil. These nice small basil leaves came from my mom’s herb garden, if your leaves are larger you can tear them into smaller pieces. The basil makes this taste SO fresh, and makes it look real pretty too.

Enjoy this one with friends, preferably on a patio, with a crisp glass of rose in hand!

Cool Summer Recipes for Hot Days

Jul25

summer / Favorites

Last week, we spent a few short days in NYC during that hot hot heat wave. We did a bunch of walking, a bunch of sweating, and whenever we’d sit down to a meal I’d find myself ordering anything on the menu that was cold and refreshing. I had a wonderful watermelon gazpacho at ABC Kitchen… some pretty salads, and more salads. I came back craving some cool favorites that I thought I’d share here. Click directly on the photos to go to each recipe!

First up – this Watermelon Gazpacho, blended with tomatoes, cucumbers, basil and a pop of red wine vinegar. This is probably the most refreshing recipe on the blog – be sure to put it on your list before summer is over!

This Corn, Cucumber, Peach, and Avocado Salad is one of my all-time favorites. It has a great crunch from the grilled corn and a nice pop of sweetness from the peaches and the basil. A creamy chile-lime dressing takes it to the next level.

When I think of foods that are hydrating, watermelon and cucumbers are at the top of the list. This faux Watermelon “Poke” Bowl was inspired by a bowl from Poke Poke, one of our favorite lunch spots in Austin. The watermelon is dressed with a tangy tamari-lime dressing, and topped with a sprinkle of furikake (a mix of nori, sesame seeds and sea salt). I know – this concoction sounds a little weird, but it really works 🙂

I’m obviously on a watermelon kick and I just love these St. Germain Watermelon Cocktails. They’re made of pureed watermelon (but you can also buy cold pressed watermelon juice), lemon juice, vodka, and St. Germain. A simple combo that’s so refreshing.

Before the summer is over, go on a picnic and bring these Tomato Basil Artichoke Picnic Sandwiches. They’re slathered with a delicious basil edamame spread and they travel well!

A quick no-cook appetizer – this Peach & Plum Caprese Salad is a sweet spin on a classic.

For a sweet afternoon snack – these vegan creamy Chocolate Avocado Almond Pudding Pops are a healthier version than the pudding pops I used to eat as a kid. I promise the avocado taste is undetectable (and Jack agrees!)

When you have every summer vegetable under the sun – throw it on a pizza!

More summer means more cucumbers! These Cucumber Mango Miso Noodle Bowls are great for a light dinner and perfect for lunch the next day.

Last but not least – a no-bake freezer dessert. This Raspberry Lemon Chia “Cheesecake” is a cool dairy-free treat!

Love and Lemons

Healthy, Seasonal, Whole Food Recipes Blog

Creamy Avocado Lime Smoothies

Lemony Grilled Eggplant & Zucchini Orzo

Almond Chocolate Chip Zucchini Bread

Blackberry Basil Pizza

Cool Summer Recipes for Hot Days