Cranberry Chai Smoothie

Fall in Jacksonville, FL is a bit schizophrenic.  For example:

Three days ago the high was 71 degrees.

Yesterday is was 89 (90 with the heat index)...and Bo asked me if I wanted to go to the beach.  

Yes...it is mid-October and we talked about going to the beach!

Some people might be thrilled with a mid-October day that is 89 degrees.  

Me?!

I miss the Aspen leaves changing to bright yellow in Santa Fe.  

Source

I miss dressing in layers.  

(My poor scarves, coats, and boots are gathering layers of dust.)

I miss wanting hot oatmeal in the morning.  

I miss craving pumpkin pie and cranberry sauce.  

Oh wait, I still crave those things...even when it is 90 degrees outside!   

So what is the solution to both respecting weather schizophrenia AND quenching my food cravings?!

Why, a smoothie of course!

But not just any smoothie.  

This smoothie is cold enough to cool off even the hottest summer day, AND is exploding with antioxidant-rich fall flavors.

WIN-WIN!

Cranberry Chai Spice Smoothie
Serves 1

1 very ripe frozen banana
1/2C unsweetened vanilla almond milk
1/4C Oregon Chai Sugar Free Chai Tea Latte Concentrate
1/4C homemade cranberry sauce (I used half stevia, half sugar)
1/2tsp xantham gum
3 dashes of cinnamon
3-5 ice cubes

Directions:

• Place all ingredients into a high speed blender.
• Pulse a couple of times to begin blending ingredients.
• Blend on high for 30-60 seconds until fully incorporated.
• Serve chilled, and topped with chunks of homemade Cranberry Orange Bread (Optional, but HIGHLY recommended!).

Bo and I can't seem to get enough of the Cranberry Orange Bread that I made.  In case you were wondering, I did make a few changes to the recipe, including:

• using White Whole Wheat flour;
• reducing the sugar to 3/4C;
• using lemon peel in place of the orange peel (Hey, I use what I have on hand!);
• substituting Smart Balance for shortening;
• leaving the cranberries whole instead of chopping them;
• not adding nuts; OH and,
• cooking it for 1 hour and 15 minutes (instead of 55 minutes...it took FOREVER to cook through!).

This bread has an incredibly delicious muffin-like texture that Bo and I loved!  We have eaten this bread simply with butter, crumbled it over yogurt, crumbled it over ice cream, and now used it as a topping for a smoothie.  In fact, I can't wait to go to the grocery store this weekend to buy several more bags of cranberries just so that I can bake another loaf!

So, if fall is having a difficult time coming out where you live, think about smoothies.  They are the perfect marriage for warm weather and fall flavors. :)

Question of the Day:

Do you ever make your own smoothies?  If so, what are some of your favorite flavor combinations?

Blessings,
Ally and Bo

Sweet Potato (Sort Of) Shepherd's Pie

It seems like forever since I have posted a recipe on the blog, and in some ways, it has been! 

Sidenote: Don't worry, I've still been cooking up a storm, and we've still been eating up a storm.  It's just that I've been cooking a lot of un-recipes...you know, roasted veggies, grains, and protein...nothing fancy.  Just a lot of easy meals that don't really warrant their own posts on the blog.

But today is the day that the recipe-drought comes to an end, and it's coming to an end with a BANG!  This recipe is the perfect way to welcome fall into your kitchen.  It's warm, high on comfort-food flavors, balanced in nutrition, and low in fat...seriously, what more could you ask for?!

Sweet Potato (Sort Of) Shepherd's Pie
Serves 4

For the Topping:
2 small sweet potatoes, peeled and diced
1/4C unsweetened almond milk
1T Smart Balance
1/4tsp cinnamon
1/4tsp nutmeg
1/8tsp salt

For the Filling:
1 1/2tsp vegetable oil
1 yellow onion, diced
2 carrots, peeled and diced
2 green bell peppers, diced
1tsp ground thyme
2tsp dried rosemary
1 1/4C vegetable broth
1 can cannellini beans, drained, rinsed, and patted dry
salt and pepper, to taste

For Garnish:
3oz. shredded cheddar cheese

Directions:

• Preheat the oven to 375 degrees.
• Boil water in a medium pot.  Once boiling, add the diced sweet potatoes.
• Boil for 10 minutes, or until tender.
• Meanwhile, heat the vegetable oil in a large skillet.  Once heated, add the onion, carrots, and bell pepper, and cook for five minutes.
• After five minutes, add the thyme, rosemary, vegetable broth, beans, salt, and pepper to the skillet.
• Simmer for ten minutes.
• Once the sweet potatoes are cooked, drain and place in a food processor.  Add the milk, Smart Balance, cinnamon, nutmeg, and salt.
• Process until smooth.  Set aside.
• Once the filling mixture has simmered for ten minutes, pour it into the bottom of a medium sized casserole dish.
• Spoon the sweet potato mixture on top, and spread it out until smooth.
• Bake for 20 minutes.
• Remove and add the shredded cheese on top.
• Bake for an additional 10 minutes.
• Cool for 5-10 minutes before eating.
• We ate our alongside a spinach salad, and it was the perfect vegetarian meal!

Bo took these pictures because I had to head over to yoga while the pie was in the oven.  They aren't the best pictures on the blog by any stretch of the imagination, but they'll have to do.  Honestly, I am just thankful that he remembered to take pictures AT ALL before devouring the shepherd's pie entirely!

(He did save me one piece...and yes, that means he ate 75% of the casserole all on his own!)

If you recreate this at home, don't be scared to play around with the filling ingredients.

For example, you could use leeks, turnips, broccoli, cauliflower, zucchini, squash, etc.

You name it - and you could probably use it in the filling.  

So, get creative.

Use WHATEVER you have on hand!

It will still be equally delicious.

Question of the Day:

Do you like shepherd's pie?  If not, how about pot pie?!

Blessings,
Ally and Bo

Cinnamon Almond French Toast

Believe it or not, this morning I didn't eat oatmeal (hard to believe, I know!).  Instead, I treated myself to this:

If you couldn't tell from my admittedly poor quality photos, this is french toast.  Due to Hurricane Isaac, we woke up to an exceptionally dark and stormy morning.  Rain, wind, and clouds don't exactly make for a ton of natural light for my food photography.  You'll just have to forgive me, and take my word for the incredible yumminess that filled my belly!

French toast = YUMM-O!

I decided to flavor this french toast with almond extract because I had a jar of almond butter that needed to be eaten up and I figured that they would pair well together.  However, if you prefer, you can used vanilla extract and peanut butter instead, or cashew butter, or pecan butter...you get the point.  This recipe is easily modified to whatever you have lying around.

One thing I wouldn't change about this recipe, however, is the ratio of egg-to-milk in the batter.  If you use any more milk, it just makes the bread soggy...which will not result in a YUMM-O breakfast.  

Truth me on that one.

Cinnamon Almond French Toast
Serves 1

1 piece bread of choice (I used whole wheat)
1 egg white
3 1/2T almond milk
pinch of cinnamon
1/16 tsp almond extract
1-2 drops butter extract
1 very ripe banana, cut in half - and then in half again - lengthwise
1T almond butter
maple syrup, for garnish

Directions:

• Preheat a non-stick skillet over medium heat.
• Whisk together the egg, 2T almond milk, cinnamon, almond extract, and butter extract.
• Dip the bread into the egg mixture and thoroughly coat each side.
• Place the bread onto the preheated, non-stick skillet.
• Cook for 2-3 minutes until browned on one side.
• Flip over.
• Add the banana to the skillet along with the toast, and cook until seared and softened.
• Meanwhile, microwave the almond butter and 1 1/2T almond milk for 30 seconds, and then whisk together until fully incorporated.
• Once cooked on both sides, remove the toast and banana and place on a small plate.
• Smear the toast with the almond butter spread.
• Top with the banana and a drizzle of maple syrup.
• Serve warm. :)

This french toast is SO GOOD that Bo and I have both had it for three mornings in a row; and you know that anything that can keep me away from my morning oatmeal for that long must be good!

So what are you waiting for?  

Why not treat yourself to some french toast tomorrow morning?!

You deserve it.

Question of the Day:

What is your favorite "special occasion" breakfast item?  Pancakes?  Eggs benedict?  A waffle?  Scone and clotted cream?!

Blessings,
Ally and Bo

Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

Tofu Salad with Curry Veganaise Dressing & Coconut-Infused Israeli Couscous

Last Friday Bo and I went grocery shopping at Whole Foods.  I can't tell you how excited I was to learn that Jacksonville has a Whole Foods approximately 15 minutes from our home.  Like many people, and especially like many vegetarians/vegans, I LOVE Whole Foods.  Even if you don't buy anything, it is so much fun to walk around looking at their stock.  We found ourselves salivating over:

• a million different kinds of cheese (ok, only Bo salivated over that one!);
• wines from around the world;
• two dozen (or more!) kinds of nut butter;
• produce arranged in a beautiful spectrum of color; 
• freshly baked bread; and
• of course - one can't forget - the prepared foods bar!

I wasn't much in the mood for cooking anyway, so I asked Bo if I could make my own "carry out" box of prepared foods for dinner.  After agonizing over my choices, I ended up with a random hodge-podge of different salads jammed into a cardboard box.  Everything was delicious, but one salad in particular really stood out on my taste buds.  This salad was a spin on the classic chicken salad, with a twist!  Instead of chicken, this salad had browned tofu in it, and was tossed in a creamy, yet spicy, dressing that made the whole dish mouthwateringly good.  

After two bites my decision was made.

I had to figure out how to recreate this recipe at home.

Three days later, I did just that, and it turned out wonderfully!

Comfort food with a twist, this salad takes some traditional ingredients and makes them extraordinary.  Don't be scared of the curry veganaise dressing...it makes the dish!  If you don't have raisins or almonds, feel free to substitute with craisins and/or pecans/walnuts.  Make this dish suite your own tastebuds, and at your next backyard barbeque, consider adding this salad into the mix!

Tofu Salad with Curry Veganaise
Serves 2

1 block of tofu, drained/diced/browned
1/3 C raisins
1/3 C sliced almonds
2 stalks of celery, diced
1 apple, diced
3 heaping T veganaise
1 T honey
1 T lemonjuice
1/2 tsp curry
1/4 tsp cinnamon
3-4 dashes tumeric

Directions:

• Add the raisins, almonds, celery, and apple into a large salad bowl.
• In a separate bowl, mix the veganaise, honey, lemonjuice, curry, cinnamon, and tumeric.
• Pour the dressing into the salad bowl and mix well.
• Add the tofu and toss to incorporate.
• Serve chilled, atop a bed of lettuce, and alongside Coconut-Infused Israeli Couscous.

To go with the tofu salad, I decided to whip up something other than rice, millet, or quinoa (my standard go-to's).  Israeli couscous to the rescue!  In case you don't know, Israeli couscous is larger than regular couscous, and is great at absorbing flavors.  I opted to play up the Indian twist from the curry dressing by adding coconut oil, shredded coconut, and coconut extract to the couscous.  It turned out great!  I can't wait to serve this dish alongside a short-cut Indian dinner soon!

Coconut-Infused Israeli Couscous
Serves 2

1/2 C Israeli couscous
1 C water
1 1/2 T coconut oil
3-4 T unsweetened shredded coconut
1/4 tsp coconut extract
1/4 tsp cinnamon

Directions:

• Place the couscous, water, and oil in a medium saucepan.
• Boil the water, and then reduce heat and simmer for 20 minutes.
• Stir in the shredded coconut, coconut extract, and cinnamon.
• Serve immediately.

Next up - 30 X 30 is officially on!  If you missed my BIG post about 3 Steps to a Better Style, feel free to catch up here.  Today was Day 1 of 30.  So stay tuned over the course of the next month for updates on this fashion experiment!  I can't wait to show you what I chose for my month of mixing and re-mixing!

Question of the Day:

Have you ever been inspired to recreate a recipe from a restaurant in your home?  If so, how did it turn out?!

Blessings,
Ally and Bo