peanut butter and jelly smoothie

Posted by on Jun 29, 2012 in breakfast, fruit, smoothies | 0 comments

Another one for the kids…and those of us that still love the sweet and salty unbeatable combo of PB&J.  My son had a reading camp bright and early every morning last week (yikes!), and this was his good morning pick-me-up.  A little peanut butter for some protein, a little banana and berries for some energy, and he was off to a good start to his day.  And, hooray!  We used up the rest of our blackberries from the farm!

peanut butter and jelly smoothie
Recipe type: smoothie, fruit
Serves: 2

  • 2 cups unsweetened almond or coconut milk
  • 2 tablespoons organic creamy peanut butter
  • 1 cup fresh blackberries (or strawberries or raspberries)
  • 1 dropper of vanilla creme liquid stevia
  • 1 frozen banana
  • 1 tablespoon ground flax seed (optional)

  1. Combine all ingredients in a Vitamix or other blender, and blend until smooth.


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blackberry lemon sweet biscuits

Posted by on Jun 23, 2012 in breakfast, fruit | 0 comments

I love how quiet my house is on summer mornings; my kids all snuggled in their beds.  I love to wake them up to the smell of something baking.  And this week, I added my fresh blackberries to lend a tart, rich flavor to pancakes, muffins, cookies, and sweet breads.  Nothing beats a warm biscuit spread with soft, organic butter.  Try these delicious biscuits made with heart healthy, protein packed almond flour…

blackberry lemon sweet biscuits
Recipe type: Breakfast

  • 2½ cups almond flour
  • ¼ – ½ teaspoon Himalayan sea salt (to taste)
  • ½ teaspoon baking soda
  • ¼ cup Earth’s Best Buttery Spread (or organic butter)
  • 2 organic eggs
  • 2 tablespoons honey
  • zest from 1 lemon
  • ¼ – ½ lemon extract (to taste)
  • 1 cup fresh blackberries
  • lemon sugar to sprinkle on top (optional)

  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, combine almond flour, sea salt, and baking soda.
  3. In a large mixing bowl, combine softened Earth’s Best Buttery Spread, eggs, honey, lemon zest, and lemon extract.
  4. Add dry ingredients to the wet ingredients, and stir until well combined and a dough forms.
  5. Fold in blackberries.
  6. On a piece of parchment paper, roll dough out until about 1½ to 2 inches thick. Dust with a little almond flour.
  7. Turn a glass upside down and cut 3 inch circles out of the dough.
  8. Using a spatula, lift the biscuits onto a parchment lined baking sheet.
  9. Bake for 15 minutes or until golden brown.

Inspired by Elana’s Pantry biscuits.

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blackberry balsamic chicken

Posted by on Jun 20, 2012 in fruit, meat | 0 comments

Just a few reasons to stock up on blackberries this season…they are one of the top 10 antioxidant foods, packed with vitamins C, A, E, and K, manganese, and of course heart disease preventing, detoxing, diabetes fighting FIBER.  Blackberries can be more than a breakfast, snack, or dessert.  Try them in this savory chicken dish…

Blackberry Balsamic Chicken

  • 4 organic chicken breasts
  • 1 cup fresh blackberries
  • 2 tablespoons honey
  • 1/4 cup blackberry or raspberry balsamic vinegar
  • 1/4 cup olive oil
  • 2-3 cloves garlic
  • 1 tablespoon fresh thyme (optional)
  • 1/2 teaspoon Himalayan sea salt
  1. Preheat the oven to 350 degrees.
  2. In a Magic Bullet, Vitamix, or other blender, blend together blackberries, honey, balsamic vinegar, olive oil, garlic, thyme, and sea salt.
  3. Place the chicken breasts a baking pan, and pour the blackberry mixture over the chicken breasts.
  4. Bake for 25 – 30 minutes uncovered or until chicken is cooked through.
  5. Option:  marinate the chicken in the blackberry mixture for 2 hours, then grill.
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good morning muesli

Posted by on Apr 30, 2012 in breakfast, fruit, grains | 0 comments

When I am anticipating a busy morning, I prepare the night before by making this simple “good morning muesli” that is packed with whole grains, healthy proteins and fats, and lots of vitamins and minerals – just what I need to support my busy and often hectic schedule.  And, all it takes is a little foresight the night before to have it ready to greet me in the morning.

Good Morning Muesli

  • 1/2 cup gluten-free rolled oats
  • 1 teaspoon Madhava coconut sugar
  • 1/4 teaspoon Himalayan sea salt
  • 1 teaspoon Bragg’s nutritional yeast
  • 1 teaspoon cinnamon
  • 1 teaspoon chia seeds
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons chopped walnuts
  • 2 tablespoons slivered almonds
  • 1 tablespoon chopped dates
  • 1 tablespoon raisins
  • 1 tablespoon dried goji berries
  • 1 tablespoon unsweetened shredded coconut
  • unsweetened coconut or almond milk
  1. Combine all ingredients except milk in a small bowl.
  2. Pour coconut or almond milk over the ingredients, enough to cover.
  3. Cover and refrigerate overnight.
  4. Serve chilled the next morning.
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pineapple mango salad

Posted by on Apr 19, 2012 in fruit, salads, vegetables | 0 comments

Spring is the time our bodies naturally want foods that are light and fresh.  As the temperature warms, our bodies desire cool, refreshing foods to keep us balanced.  Here in Texas, it gets hot quickly, and this salad offers a deliciously light addition to your meal.  I like to serve mine with the Chipotle Lime Salmon from an earlier post.

Pineapple Mango Salad

  • 1 diced mango
  • 1/2 cup diced pineapple
  • 1/2 cup diced purple onion
  • 1/2 of a red bell pepper, diced
  • 1 diced jalapeno
  • 1/2 of a cucumber, diced
  • 1 tablespoon olive oil
  • juice of 1 lime
  • zest of 1 lime
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  1. In a large bowl, combine the mango, pineapple, onion, red pepper, jalapeno, and cucumber, and toss gently.
  2. In a small bowl, stir to combine the olive oil, juice and zest of lime, ginger, and salt.
  3. Drizzle the dressing over the mango mixture and gently toss.
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gluten free banana bread

Posted by on Mar 20, 2012 in fruit, grains, snacks | 0 comments

I’m convinced warm, soft banana bread fresh from the oven is just about the perfect comfort food.  On this cold raining weekend morning, I made this delicious bread, which filled my house with that inviting smell.

Bananas are extremely high in potassium, yet very low in sodium thus having a perfect ratio for preventing high blood pressure.  Bananas also consist mainly of sugars and fiber, which makes them ideal for an immediate and slightly prolonged source of energy.   Lastly, bananas contain tryptophan, an amino acid that can be converted to serotonin, which helps improve your mood, and are relatively high in iron, which helps improve the body’s hemoglobin function.  So bake this nutritious breakfast bread or snack and enjoy these health benefits.

gluten free banana bread
Recipe type: bread, breakfast, snack

  • 2 cups brown rice flour blend
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 very ripe bananas, mashed
  • ½ cup agave nectar or honey
  • 2 eggs
  • ½ cup almond or coconut milk
  • ½ cup raw coconut oil

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the brown rice flour blend, baking powder, baking soda, xanthan gum, sea salt, and cinnamon.
  3. In a large mixing bowl, combine the mashed bananas, agave nectar, eggs, almond or coconut milk, and coconut oil.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until well combined.
  5. Grease a bread pan with an oil mister or cooking spray, and pour the mixture into the pan.
  6. Bake for 1 hour or until a knife inserted in the center comes out clean.


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