Tag Archives: healthy food

Avocado Cucumber Spinach Smoothness

This smoothie was meant to be mine. Just mine. 

You know, these days I can’t eat in peace because whatever I take there is 3 drooling mouths (No.1, No.2 and the dog) watching me carefully with those begging eyes. 
No.1 is very particular about the color or texture of her food. So if there is something that looks or feels suspicious (like green food) she won’t even try it. 

That’s why this smoothie was meant to be mine. 

I made it… 
… and I barely ate a few spoons before the kids got to it.  

They just devoured it and were asking for more.

So here is the recipe to successfully sneaking some greens into your kids diet. 

avocado-cucumber-greek-yogurt-smoothie-mom-photographer (2 of 1)

1 cup greek yogurt (honey or vanilla flavored)

1 TBSP honey

1 medium soft avocado

1/2 english cucumber 

handful fresh baby spinach

1 tsp. coconut oil

avocado-cucumber-greek-yogurt-smoothie-mom-photographer (1 of 1)

 

Blend and Enjoy!

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You might also like this green smoothie I made a long time ago. (click here for the recipe)

ewa samples, avocado-spinach-cucumber smoothie-7

So, Happy Blending my friends! 

The Ultimate Mother’s Day Breakfast – healthy and with love

I have never been big on gifts. For any occasion. B-day, Christmas, Women’s Day or Mother’s Day. Maybe because I grew up in a household where those things weren’t that important. My mom prefers to receive a living plant than a bunch of dead-in-a-few-days flowers. Maybe because of her I’m the same way.

But every single year no matter what we celebrated the most important thing was to be nice to the person who was celebrating her or his day.

A simple hug or a few words assuring that you remember.

So for those who still haven’t decide what to give to their mothers on Mother’s Day, I say: “make her a delicious breakfast to bed. and give her the day off”. She’ll appreciate it more than anything!

If it’s homemade and a little healthier than usual it’s even better.

Something like whole wheat buttermilk blueberry banana pancakes with turbinado sugar.

I assure you, that will make her day!

Recipe:

dry ingredients:

1 1/2 cup whole wheat pastry flour,

1 1/2 tsp. baking powder,

1 tsp. baking soda,

4 tsp. turbinado sugar,

1/4 tsp. salt,

1/4 cup flaxseed meal,

wet ingredients:

1 1/2 cup buttermilk (homemade will work great)*

2 1/2 Tbsp. butter, melted, cooled,

2 eggs,

fruit filling

1 cup fresh blueberries,

1 ripped banana, sliced

Directions:

In one bowl mix very well dry ingredients.

In second bowl mix very well wet ingredients.

Combine dry ingredients with wet. Do not overmix it. Now wait for at least 10 minutes for the batter to rest and let the baking soda and powder to start working its magic.

In the meantime heat the griddle on medium high. Melt about 1/4 Tbsp butter on it.

Sliced you banana so it’s ready to use.

When the griddle is ready spoon about 1/4 cup of the batter on it, more for bigger pancake.

Now sprinkle it with a few blueberries and sliced banana. (picture below does not show bananas because it’s from a different recipe, but you get the idea 🙂 )

Wait until bubbles appear on the top and the batter doesn’t look runny anymore.

Flip on the other side and fried for another minute or until light brown.

Garnish with the leftover fruits, maple syrup, honey, jam, icing sugar or whipped cream… . Whatever is your mother’s favorite topping 🙂 

I do like mine plain served with black coffee.

All-purpose flour will work if you do not have whole wheat pastry flour. You can use regular white or brown sugar in place of turbinado sugar.

I used to make them without that healthy twist before and they looked like that: 

* Homemade buttermilk:

you’ll need milk and fresh lemon juice. For each cup of milk you need 1 Tbsp of lemon juice. So for this recipe you need:

1 1/2 cup of milk

1 1/2 Tbsp lemon juice (2 Tbsp. are fine, too)

Pour the lemon juice into the milk. VERY GENTLY stir just one time. Let it sit for at least 10 minutes before using.

Happy Mother’s Day!!!

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Photobucket

MyMeatlessMondays

Baked spinach-beets balls with yogurt cinnamon chili pepper dip

Don’t you think I’m getting tired of spinach smoothies. No. 

I think those will stay in my diet forever. Love those green energetic morning shots. ALMOST better than a cup of black coffee… almost.

Last night I had a craving for something with spinach… but for dinner. A few weeks ago I spotted “Bake Spinach Balls” at Frugal Feeding blog. Since then I wanted to make them really bad. Finally it happened.

Looking for spinach in my fridge I saw one little and forgotten beet. And I had an idea. As a result of it I ended up with delicious spinach-beet balls. I was so excited and thrilled that I’m finally making it that I actually forgot to add cheese and to coat them with bread crumbs (as in original recipe). Despite that those were really good and didn’t fall apart.  

Not having coriander and greek yogurt I fixed plain yogurt dip spiced with cinnamon, chili powder, herbs the provence and all spice. I know it sounds crazy and right at this point you would think… “gosh, she must be pregnant!”, but I can assure you that even when I am not pregnant anymore I’ll be coming back to this dip… and to this entire dish.

Recipe for spinach-beets balls:

2 handfuls baby spinach,

1 small beet, steamed, peeled and grated,

1 egg,

1/3 cup bread crumb (or more)

1 Tbsp butter,

1 clove garlic,

salt,

pepper,

Original recipe calls for parmesan cheese. I forgot about it but even if I used it I wouldn’t have used parmesan. I’m not the biggest fan of it and every time a recipe calls for parmesan I use cheddar, jack or swiss and never feel bad about it 😉

Those 3 are always in my fridge.

Directions:

Melt the butter in a pan add minced garlic and cook for about 1 minute. Add the spinach and sauté for about 2 minutes. Drain the liquids and transfer the spinach to a mixing bowl. Add grated beet, egg, bread crumbs, salt and pepper. Mixed everything until you are able to shape a small balls. You might need to add more breadcrumbs for that purpose. 

Preheat oven to 350 F. Place the balls on baking sheet. Bake for about 30 minutes.

In original recipe those balls are coated in bread crumbs before placed in the oven. I forgot and they were still delicious. 

All of those pictures I took outside. I was dinner time and our apartment is way too dark to take a decent photo indoors. So I went outside… of course with our barefoot daughter who wanted to eat that dip right from my plate. She knew it’s a yogurt and she LOVES yogurt but she had to wait, so she sat next to me and started playing with dirt.

Ingredients for my weird dip:

1/3 cup plain yogurt

1/2 tsp. cinnamon

1/2 tsp. chili pepper

1/2 tsp. herb de provence

pinch of all spice

Feel free to try it but if you don’t like it I won’t get upset 😉

It's a Keeper

Mixed fruit and spinach Smoothie

I’ve had many dreams about smoothies lately.

Not every single night although I’m not sure. Maybe I just don’t remember.

In my dreams I create smoothies. I mix all kids of fruits and veggies trying to figure out what taste the best. It’s silly and absurd. Oh well, welcome to pregnancy – a period of the most craziest dreams in the entire life. I mean, dreaming about smoothies is nothing compare to what my dreams look like for the most of my pregnancy.

Sometimes I can’t wait for the morning to start so I can have my smoothie. 

So far I’ve made many spinach smoothies but this one seems to be very tasty in my daughters’ opinion. The thing is that I prefer mine to be a little bit tart. Almost always I add lemon juice or very sour apple to achieve that taste… sometimes I avoid adding banana because its too much sweet for me.

Last week we went to Olive Garden – my husband’s favorite restaurant (and I have really no idea why). I wasn’t hungry so I ordered their strawberry smoothie… and let me tell you… that was one of the worst smoothies I have ever had. On the other hand my husband loved it. It was so sweet I could swear they use 1lb of sugar for this single glass.

Maybe it wasn’t that bad but me being so accustomed to not so sweet smoothies at all made it oversweet in taste.

Back to my green smoothie.

The last time I made it it was bitter-sweet and both me and my daughter loved it.

These days my daughter is so used to having those smoothies that everytime I’m taking pictures of what I just fixed (thinking it’s a good recipe to share on my blog), she stays very close to me hoping for a quick sip (or two). I don’t know if she really likes the taste of it or she just thinks that if I’m giving so much attention to this glass it has to be something good… Right!? 

As long as she eats it saying “yummy” while massaging her belly I’m happy 🙂 (yes, she really does that).

Recipe:

1/2 cup plain yogurt (more if needed)

1 kiwi

1/2 cup strawberries

1 apple, washed, cored, with skin (granny smith for more tart taste)

1 banana

lemon juice from 1/2 lemon (its about 1 Tbsp, depends on the size of the lemon)

2 tbsp chia seeds

1 big handful baby spinach

If that smoothie is too tart I would add a teaspoon of honey or maple syrup but for us it worked perfect without it.

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Homemade granola bars


My husband loves to snack on granola bars.

He likes to snack in general. Watching movie – snacking. Bored – snacking. Working in front of the computer – snacking. So he always likes to have things to snack on. Chips, granola bars, pop-tarts, chocolate chips cookies, trail-mix. If for some reason we do not have any of those things he will go through our kitchen cabins every 10 minutes trying to find something. It looks like he has an amnesia and he doesn’t remember that 10 minutes ago he did the same and in those 10 minutes nothing has changed in our kitchen. No snack magically appeared.

One day we decided to try to make granola bars. It’s cheaper and much healthier. Granola bars I made are packed with calories but, at least, I know and can pronounce every single ingredient.

chilling in the fridge before cutting into bars


cut and ready to eat

Ingredients for the granola bars:

  • 1 cup oat flour (or 1 cup oats finely ground in blender or food processor)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 salt
  • 1/2 tsp ground cinnamon
  • 2 Tbsp unsalted butter, room temperature
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup honey
  • 1/4 cup unsweetened apple sauce (I used homemade)*
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 1/2 cup raisins
  • 1/2 chopped mixed nuts (of your choice)

for the glaze

4 oz milk chocolate bar

or

6 oz semisweet (or milk chocolate) chocolate chips

1 Tbsp milk

Directions:

1. Preheat oven to 350°; line a 9 x 9 baking pan with a parchment paper, long enough to go up over the sides. Lightly spray with oil.

2. In a medium bowl, whisk together oat flour, baking powder, baking soda, salt and cinnamon.

3. In a large bowl, with a mixer cream together the butter and the sugar on medium speed.  

4. Add the egg followed by the honey, applesauce* and vanilla extract.

5. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in raisins and nuts.

6. Spoon oats onto prepared baking dish, flattening to make even. Bake for about 23-25 minutes, or until light brown at the edges. They will seem soft and undercooked, but once they cool they will set completely.

7. While the granola cake is cooling melt over double bath and constantly stirring the chocolate bar or chocolate chips with 1 Tbsp milk.

8. When everything is evenly melted and there is no remaining pieces of chocolate pour the mixture over the top of the granola cake and spread it around with a knife.

9. Let it cool overnight or in the fridge for a few hours.

10. Cut into desire pieces.

The first time I made it I forgot to add the oats at the end and we ended up with mushy mixture with granola like taste that we had to eat with a spoon.

The second time I used regular oats instead of quick and for my taste it came out too dry.

Next time I’m going to try out this recipe: no-baked chewy granola bars. Will see which one are better 🙂


* to make an applesauce just enough for this recipe
:

In a saucepan, combine peeled, cored and cut into small cubes 1 apple, 3 Tbsp water (I always use orange juice), 1/4 tsp cinnamon. Cover, and cook over medium low heat for 15 minutes, or until the apple is soft. While cooking check if more water (juice) is needed. If yes, add 1 Tbsp. Allow to cool, then mash with a fork or potato masher.

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Recipe adapted from Skinny taste.