Looking for a healthy alternative to the usual holiday fare? Well, not to fear! With your NutriBullet, you can create beautiful, raw, whole food appetizers, desserts, drinks, and more – so delicious, you won’t even miss the fat and sugar-filled originals.
This raw, vegan eggnog recipe comes to us via This Rawsome Vegan Life. Click here for the full recipe – just 6 ingredients that are probably already in your pantry. And just look at how incredible it looks.
Do we need to say more?
Try it today before your Christmas day party and let us know how you like it.
It’s the holiday season again. That means I’m in search of a healthier alternative to the normal seasonal party side dishes. Don’t get me wrong, I love all the high-calorie, saturated fat Christmas sides, (especially the string bean casseroles!) However, by the end of a party, I am always tired and sluggish from all the greasy side dishes. But this year, I’m trying to keep the fat and processed food count down in my life, while still staying festive.
This season, I want to celebrate the cranberries. Whenever I walk into a market this time of year, I see these tart red cousins of the blueberries, which can only mean holiday season is just around the corner! Cranberries not only add a beautiful color to your dinner table, they are also one of the richest sources of antioxidants. Researchers have identified that cranberries can help prevent certain types of cancer, as well.
Here is a terrific, easy and festive cranberry relish that has a ton of flavor, without the fat.
- 1 pound fresh cranberries
- ¼ cup water
- 1 – 1½ cups of sugar – depending on taste
- 1 orange, pealed & sectioned
- ½ cup apricot preserves
- 1 cup of small chunked fresh or frozen pineapple
- 2 tablespoons of lemon juice
Combine cranberries, water and sugar in saucepan. Cook and stir over medium heat until cranberries begin to pop, about 10 minutes. Transfer cranberries to a bowl. Add apricot preserves and mix until melted. Stir in lemon juice and let cool. In small batches, add cranberry mixture, orange sections and pineapple to NutriBullet and rough blend. Pour back into a bowl, cover and refrigerate until well chilled.
Cranberries are a marvelous way to kick off the holiday season. Feel free to add a touch of nutmeg or chopped pecans, too. Please feel free to take creative liberties.
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.