It’s a big weekend for debauchery thanks to St. Patrick’s Day, so start the weekend off on the right foot by drinking this skinny green Blast, filled with vitamins A, C, K, iron, fiber, and so much more. Eat your heart out,
Skinny Green Blast
- 1 handful spinach
- 1 handful kale
- 1 small banana
- 1/2 cup pineapple
- 1/2 greek yogurt (filled with probiotics)
- Water to the MAX line
Add ingredients to your Tall Cup and extract for 30 seconds, or until smooth.
I did something real stupid over the holidays. It was Christmas Eve; I was sautéing dinner over the stove, got a small crumb on my finger and flicked it off. In doing this small, reflexive action, my right hand’s middle finger dislocated and shifted to the right. After a few minutes of screaming in pain, I finished cooking and served dinner to my guests. I waited about two weeks and finally went to the doctor.
To make long story short, I ruptured a sagittal band in my middle finger and needed immediate surgery. This is not a common injury and is also known as “boxer knuckles.” However, it happens frequently from the flicking motion of a finger, especially the middle finger. The surgery is 15 minutes, but the recovery is three months. Now that I have a cast on my right hand and I’m not ambidextrous, I have a lot of time on my hands. Matter of fact, I’m typing this blog with my left hand!
I am a very active person, from running my own business to taking care of my family. I’m the type that needs to stay busy; I don’t sit around the house well! And when boredom sets in, I start to eat. I know this is going to be a problem and I cannot sit around and nosh for the next three months. I started searching for new recipes for my NutriBullet, recipes that would make good snacks. Here’s an interesting one that I know will ease my bored binge eating. It has cantaloupe, berries and some greens – some of my favorites.
Cantaloupe Berry Blast
- 1 cup of cantaloupe
- ½ cup of strawberries
- ½ cup of raspberries
- handful of greens – I use spinach and baby kale
- handful of raw almonds
- 3 – 4 ice cubes
- water to line
Add all ingredients to the tall NutriBullet cup, extract until smooth and enjoy.
Cantaloupe, like most melons, is made up mostly of water, so gulping this Blast will help keep me hydrated. Berries are great for their vitamins and antioxidants. The greens have vitamin A and fiber. The almonds add a touch of protein. Extracted together, I have a healthy snack that is satisfying and helps keep away the boredom. Plus, it’s a great mid-day energy boost. Here’s proof not all green drinks have to taste like dirt.
It’s Monday morning and my alarm clock goes off. I hit the snooze button and go back to sleep for nine minutes. I feel like I have no energy and may be in need of a giant cup of coffee to start my day. I know that’s not the answer. Despite the instant energy boost, consuming copious amounts of caffeine can ultimately sap me to exhaustion. I need more than caffeine to get me going through my busy day. I need real energy that comes from real food. I need an energy boosting Blast.
This is a yummy recipe I found on the Dr. Oz website. It includes two of my favorite foods, peanut butter and chocolate. It’s packed with protein and low in calories, too. It tastes more like a dessert than an energy Blast that’s actually good for you.
Energy Boosting Blast
- 1 banana
- 2 tablespoons of natural peanut butter
- 1 cup non-fat vanilla Greek yogurt
- 2 tablespoons of cacao powder
- dash of cinnamon
- water to line
- 3 – 4 ice cubes
Add all ingredients to a tall NutriBullet cup and extract.
Peanut butter and non-fat Greek yogurt are good sources of protein. Bananas are loaded with fiber and potassium. Add some cacao powder, which is chocked-full of antioxidants, and you have a delicious, nutritious combination. This is a better approach to starting my day. I’m not only nourishing my mind and body with a refreshing energy boosting Blast, I am giving myself a break from caffeine. So, before you reach for the double espresso, consider a healthier, flavorful Blast.
Carpe diem – Enjoy!
I posted a blog a while back on the benefits of using oat flour and incorporating more oats into my daily diet. Since then, I’ve been hunting for recipes and experimenting with old ones that include or can substitute oat flour. Oat flour is a fabulously healthy type of flour that adds a delightfully sweet taste to baked goods. I can enjoy all my favorite baked goodies while getting the nutritional benefits of oats – I can have my cake and eat it too!
Oat flour is another name for ground oatmeal. The health benefits of eating oatmeal are well known. It has been proven to help lower cholesterol, strengthen the immune system and reduce the risk of heart disease. Not to mention, it’s gluten-free and full of fiber!
Oat flour is easy to make and inexpensive. It’s as simple as adding two cups of oatmeal to the large NutriBullet cup and extracting until it becomes flour. It can be stored in a sealed container for up to six months in the freezer. It has 120 calories per 1/3 cup and adds a light taste to baked goods. However, since it is gluten-free, it must be mixed with another flour so baked treats can hold together.
If you ever read any of my blogs before, you know I love to bake and have a monstrous sweet tooth. I’m always on a quest to find new and improved recipes for healthier desserts that taste similar to the fully-loaded ones. Here’s a recipe that takes one of my favorites to a new level – Oat Flour Chocolate Chip Cookies.
Oat Flour Chocolate Chip Cookies
- ½ cup butter
- 1 cup brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- ½ teaspoon of baking soda
- ½ teaspoon baking powder
- ½ teaspoon of salt
- 1¾ cups of oat flour
- ¼ cup of all purpose flour
- 1¼ teaspoons instant coffee
- 2 cup of semi sweet chocolate chips
- 1 cup of chopped walnuts – optional
- Before you start, extract enough oat flour to make 1¾ cups for cookies.
- Preheat oven to 350ºF.
- Cream together butter, sugars, egg and vanilla extract until light and fluffy.
- Add dry ingredients and mix well, just until blended.
- Stir in chocolate chips and nuts.
- Use a tablespoon to spoon dough onto cookie sheets, 2 inches apart. I line mine with parchment paper to prevent sticking.
- Bake 10 minutes. Let cool and enjoy with a tall glass of milk.
This recipe is not only better for you, it has been tested and approved by my biggest critics, my family. They think these cookies are the best. Hope you do, too!
I love appetizers, especially dips! These simple noshes are easy to make and can be prepared in advance. Dip Trivia: famous chef James Beard (for whom the culinary James Beard Award is named after) popularized dips in the 1940s. He wrote, “I think it is delightful to have large bowls with cheese mixtures that permits dunking.” He believed that the art of “dunking” gave people something to do while they had drinks and it added to the conversation.
Here’s an easy dip that is low in fat and high in flavor. Plus, it can be prepared a day in advance, a real time saver.
Feta Herb Dip
- 1 15 oz. can of white beans, drained and rinsed
- ¾ cup plain yogurt
- ½ cup crumbled feta cheese
- 1 tbsp fresh lemon juice
- ½ – 1 tsp of garlic salt
- 1 tsp fresh ground pepper
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh chives, chopped
- Extract first six ingredients in your Tapp NutriBullet cup until you reach a smooth consistency. You can split into two batches if necessary.
- Pour into bowl and add herbs. Mix until herbs are incorporated throughout. Chill for one hour or until ready to serve.
Feel free to serve with your favorite veggies and pitas. This recipe is simple, quick and definitely one to wow your friends. As always, feel free to take creative liberties.