Something really interesting happened to me this year: I turned 50. I don’t know how it happened so quickly. It seems like just yesterday I was sitting around with my high school girl friends gossiping and, all of a sudden, I’m half a century old! I remember thinking how old my parents were when they turned 50 and now I’m right there with them! Where does the time go?
Since this was such a milestone year for me, I felt the need to reconnect with my old gang of childhood friends and have a reunion. These are the kind of true friends that know everything and still stand by me. It was a fabulous long weekend in Chicago, the Windy City. We stayed at a beautiful hotel, ate at marvelous restaurants and stayed up late every night – just like old times. However, some things have changed now that we’re 50. As the weekend progressed, the gossiping turned into old people conversation, conversation that only my mother or grandmother would have with their friends. We talked about topics ranging from our arthritis to our digestive issues and everything in between.
Since I’m the NutriBullet junky of the clique, I started to tell them about my recipes and how they have helped me with my hot flashes. I told them if they replaced their breakfast meals with NutriBlasts, they would start noticing a difference within a week. They all asked about their specific aliments and if there were any NutriBullet recipes that could help them, as well. Of course, I gave them some of my favorites. But this one in particular is a good all-around, get you started beginner’s Blast.
- 1 banana
- 1 orange, peeled
- ½ cup of fresh or frozen pineapple
- 4 – 5 frozen strawberries
- large handful of spinach
- ¼ cup of raw almonds
- 2 – 3 ice cubes
- water to MAX line
Add all ingredients to your tall NutriBullet cup, extract and enjoy. Feel the vitamins, nutrients and fiber surging through your system. Nothing artificial or processed about this, just nature’s candy.
In the end, it was a wonderful vacation. I’m so grateful and blessed to have such dear friends to turn 50 with me. Good friends are hard to find! Here’s to another 50 years of NutriBullet living with my BFFs. Hug & kisses to all of them!
Holiday parties and potlucks are almost upon us. This is usually the time of year I fall off my diet and health regime. Most people use the holidays as an excuse to breakout the most fattening and rich recipes they own. Moreover, people use the holidays as an excuse to eat the unhealthiest party foods, too. Everywhere I turn there are desserts, snacks or dips calling my name. By the time the party is over, I have eaten enough to feed a small village. I decided, this year I’m going to make a difference in my holiday noshing.
Edamame are immature, green soybeans still in the pod. They are available all year round, either fresh or frozen. White beans have creamy texture and can be used in hundreds of recipes. Both are protein-rich, starchy vegetables, loaded with vitamins, low in fat and an excellent source of fiber. Together, one cup of edamame and white beans, you get almost 40% of your recommended daily allowance of fiber. That makes me a very happy person.
White Bean & Edamame Dip
- 1 (15 oz.) can low sodium white beans, drained and rinsed
- 1½ cups shelled, cooked edamame or thawed if frozen
- ¼ cup of water
- 2 medium garlic cloves, chopped
- 3 tbsp. fresh squeezed lemon juice – about 2 lemons
- ¼ tsp. toasted sesame oil, optional
- 2 tbsp olive oil
- ½ tsp. salt
- Fresh ground pepper to taste
- 2 tbsp. coarsely chopped fresh cilantro
- Add all ingredients except cilantro in a mixing bowl.
- In two or three batches, add to large NutriBullet cup and extract until smooth.
- Repeat and add all to a bowl, mix in cilantro and serve.
Please note, you can add more or less water depending on desired consistency. Also, be careful with the sesame oil. It can get a little over powering. Serve this edamame and white bean dip with assorted veggies and your favorite multigrain cracker.
This dip is a great substitute for the holiday high calorie mayonnaise dips. It has 50g of protein and 33g of fiber. It will leave you feeling satisfied and free of guilt! As usual, please feel free to take creative liberties.
Making a Blast in my NutriBullet is something I have grown to love. It has been part of my morning routine for the past two years. In the beginning when I first started Blasting, my drinks were fruity and sweet. But now that I’m a seasoned professional, I have tried almost every vegetable in the garden and have come up with some fabulous combinations – and some not-so-great ones. The great ones stick around and get to make a repeat performance, the not-so-great ones don’t.
Beets are root vegetable that I really love, especially roasted and in salads. So, I thought, “Why not give them a shot in my NutriBullet?” They are loaded with vitamins, antioxidants and are a beautiful shade of red. Studies show beets can not only help lower blood pressure, but can improve brain health and stamina as well.
Beet & Berry NutriBlast
- 1 medium beet, cut into chunks
- 1 cup fresh or frozen mixed berries
- ½ – 1 orange, peeled and sectioned
- ¾ cup almond milk
- 1 tbsp. hempseed
- 2-3 ice cubes
Add all ingredients into the large NutriBullet cup and extract until smooth.
This is a pretty NutriBlast that not only looks good, but is good for you! By the way, it’s quite impressive to serve at a brunch with friends and family. If you throw in splash of club soda, it turns into a healthy punch alternative. Your friends will think you have gone healthy gourmet. As usual, please feel free to take creative liberties.
Raw'kin Snack of the Week!
We found this amazing recipe for a spectacular red pepper dip that’s perfect for any occasion. A few ingredients, a whirl in your NutriBullet, and you’ve got a side perfect for dipping veggies, pita chips, wraps, you name it! It might even make the perfect dressing for that Thanksgiving salad you’re thinking of preparing!
I have a big sweet tooth and so does my family. Every evening after a healthy dinner, the first question is, “What’s for dessert?” I have to admit, I love to bake, especially anything with chocolate! I usually bake a sweet treat twice a week. I have tried the store-bought, low-fat versions, but seriously – WHY BOTHER?! They taste like over processed cardboard. Plus, if I’m going to consume calories and fat, I need to feel the love for whatever I’m ingesting. Why waste the calories on something I don’t like?
In my journey for healthier options, I came across these magical chocolate delights – cacao nibs. These are fermented, dried and crushed cacao beans. Not only are they considered one of the best superfoods, the texture is unique and complex. They are crunchy with the bitter flavor of real chocolate. If you consume just one ounce of cacao nibs, you’ll get 4 gams of protein, 80 milligrams of magnesium, 240 milligrams of potassium, 9 grams of fiber and a ton of antioxidants. Best of all – no sugar!
Here’s a little recipe my kids and I came up with the other night after dinner. It’s simple and healthy with a hint of chocolaty goodness. They said it was Nib-tastic!
- 1 cup of non-fat vanilla Greek yogurt
- 1 cup fresh berries – we used strawberries, blueberries & raspberries
- ¼ cup of cacao nibs
- shot of whipped cream – optional
Extract all ingredients, top with a shot of whipped cream and enjoy.
This quick and easy dessert looks gourmet and tastes decadent. It is, however, extremely good for you. Personally, I think cacao nibs are delicious and you can eat them straight out of the bag. I am so glad I discovered them! They are a healthier alternative to my usual fully-loaded chocolate cake recipe and more nutritional. FYI – they can be added to muffins, cakes and cookies, too.
Want to buy your own cacao nibs to try? Get them here!