2017

Chocolate Cauliflower Smoothie

smoothie ingredients

Cauliflower is a super vegetable. Is there anything it can't be? Rice, pizza crust, cream sauce, bread sticks, etc... I've seen my favorite bloggers post about cauliflower in their smoothies but can they be trusted? Understanding the power of cauliflower, I wasn't surprised, but I was skeptical. I had to try it before I could share it. I'm so glad I did. It's freaking delicious.

This recipe is modified from one of my favorite meal planning tools, That Clean Life. Check out their free program for meal planning and healthy recipes. 

INGREDIENTS

  • 1 cup frozen cauliflower florets

  • 3/4 cup frozen banana slices

  • 1 tablespoon nut/seed butter of choice

  • 1 tablespoon cacao powder

  • 1 scoop/serving protein powder, collagen, OR Clear-Vite.

  • Nut/Seed Milk of Choice - Start with a cup and add more if you prefer it thinner. I mix almond milk and water. Some people like it THICK to eat with a spoon, but I like to be able to sip it without a big glop falling all over my face. Especially if I'm on the go.

  • OPTIONAL: 1 tablespoon maca, or magic potion of choice. If you go for maca, ask us about our favorite source. Not all adaptogens are created equal. I used Sun Potion Anandamide. It has an insane mix of ashwagandha, reishi, moringa, turmeric, and more things I can't spell without looking up.
    Although this is a high-quality product with all kinds of cool stuff in it, I don't necessarily recommend you go out and buy it. I felt seduced into buying it by various people on Instagram (I'm SUCH a sucker) and I like it, but honestly, it's expensive. It's not a necessary item. If you're like me and have this or something like MoonJuice or a mushroom blend, this is a good place to use it. Otherwise, just use a pinch of cinnamon and if you're feeling spicy, add a pinch of turmeric.

INSTRUCTIONS

  • Add everything to a legit high-speed blender or food processor. Blend until creamy.

chocolate smoothie

Creamy Chocolate Goodness

#AlwaysBeVegging

Radicchio-Stone Fruit Salad

Photo & Recipe Cred: Bon Appetit

Photo & Recipe Cred: Bon Appetit

One of my favorite resources for real food recipes and healthy meals is Bon Appetit. I subscribe to the magazine and Beth loves their newsletter. I've never been much of a rule follower when it comes to recipes but this one is simple to make and offers complexity with fresh seasonal ingredients. It's THE perfect salad to bring to the BBQ this summer. 

The antioxidants from the purple radicchio help balance the inflammatory properties from charred meats. The bitterness is countered with sweet and juicy peach. Then you get a freshness from the scallion, parsley, and lemon followed by creamy cheese and crunchy nuts. I'm literally drooling. 

INGREDIENTS: (*slightly modified because I just can't follow directions)

  • 1/2 cup walnuts
  • 2 small heads of radicchio, leaves separated
  • 4 ripe peaches or stone fruit of choice, sliced
  • 2 scallions (green onions) thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/3 cup extra virgin olive oil (or try avocado oil)
  • 1/4 cup fresh lemon juice (I say add the zest too!)
  • Sea salt to taste (or flake salt-get fancy!)
  • 1/2 cup crumbled chevre or soft goat or sheep cheese - get the best creamiest stuff you can find

INSTRUCTIONS (Also slightly modified-because who uses their oven in the summer?) 

  • In a frying pan over medium heat, add walnuts and warm gently for a few minutes until they start to release their natural oil. Be sure to stir them around during this process. It will start to smell delightful and they may start to toast slightly. DO NOT BURN. Do not walk away from the nuts. This is just 5 minutes. You can do it. Allow them to cool then chop chop chop.
  • In a big bowl, combine radicchio, peaches, scallions, parsley, and nuts. Drizzle in oil and lemon juice (and zest if you have it), season with salt. 
  • Add cheese and gently toss again to combine. 

*If you plan to travel with this dish or serve at a party, you can combine scallions, parsley, oil, salt and lemon into a dressing. Be sure to taste the dressing before you pack it up. Toss just before serving.

For the OG recipe, and to sign up for their newsletter click here.

Sweet Potato Chipotle Sauce

Photo by trexec/iStock / Getty Images

This sauce is great for enchiladas, but don't limit yourself. It could make an excellent soup or stew base too. I've been steaming sweet potatoes for the week in my instant pot so they tend to be lingering in my fridge. It adds a subtle sweetness and creaminess to the sauce.

INGREDIENTS

  • 1-2 chipotle peppers in adobo sauce
  • 2 cups chicken broth
  • 1 steamed sweet potato, peeled
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin

INSTRUCTIONS

  • Blend in a high powered blender or food processor until creamy. 

For easy enchiladas: roll shredded rotisserie chicken in tortillas with sauteed chopped veggies, layer in baking dish, top with sauce and sprinkle with cheese. Bake at 400 for 15-25 minutes. 

Use as a stew base: Simmer chunky chopped veggies, chicken or pork, fresh cilantro, and sauce until veggies are tender and meat is cooked. 

Use as a soup base: Add 2 more cups of broth, use chicken, shrimp, or beans, and 4 cups diced veggies. Garnish with avocado.

 

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