kale avo-berry smoothie

Start your week off with a nutritious bang!  

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

This smoothie blends spirulina, avocado, blueberries and kale!  Having a green smoothies loaded with phytonutrients, antioxidants and healthy fats is a great way ensure healthy eating all day long!

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

A few weeks ago on a road trip to Maine we made a pit stop at Whole Foods for a healthy lunch.    Noah and I split a smoothie for dessert that I recreated today!

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

Are you planning a summer road trip?  

Here are a few ideas to keep you healthy on the road!

Research “smart” stops along the way:  See if there are grocery stores, juice bars or sandwich shops off of the route you are taking.  Example: If you stop at a grocery store you can buy fresh fruit, hummus and pita for a healthy lunch!  Some grocery stores may even have a salad bar!  Much healthier than a whopper and fries and won’t leave you slumping and sleepy at the wheel!

Pack “smart” snacks:  Bring a variety of sweet, salty and crunch foods!  ”Smart” snacks include popcorn, lara bars, fresh fruit and whole grain or gluten free pretzel sticks.

Stay hydrated:  Bring plenty of clean water in BPA free bottles or mason jars.  Add fresh lemon which will help you stay alert and refreshed!

Don’t fill your belly where you fill your gas tank!  Nothing healthy usually comes out of a gas station!  If you find yourself in a pinch and a gas station is your only option, find foods with minimal ingredients and an expiration date!  Whole food snack options include nuts, fruit, granola and yogurt.

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

Kale Avo-Berry Smoothie
 
Author:
Recipe type: Drinks
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 cups milk of your choice (almond, soy, coconut, etc.)
  • 1 cup frozen blueberries
  • 2 kale leaves (~1 cup) or baby spinach
  • ½ avocado
  • ½ teaspoon spirulina
  • ½ teaspoon vanilla powder (optional, can also use vanilla extract)
  • 3 dates or sweetener of your choice
Instructions
  1. Place all ingredients in a high-speed blender such as a vitamix, blend and enjoy!

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

Happy & Healthy Road Tripping!

blueberry buckle ~vegan~

I know it’s almost the end of the month and I’m a little late to the game, but July is National Blueberry Month!!!

Blueberry Buckle ~vegan~ Whole wheat flour, coconut oil and slightly sweetened with pure maple syrup!

To celebrate the month of the antioxidant rich blueberry, I bring you a blueberry buckle that won’t make you want to loosen your belt buckle!

Made with coconut oil, whole wheat flour and loads of blueberries of course!  Slightly sweetened with maple syrup and topped with an oat crumble, this blueberry buckle would pair great with a cup of coffee on a hot July morning!

Blueberry Buckle ~vegan~ Whole wheat flour, coconut oil and slightly sweetened with pure maple syrup!

blueberry buckle ~vegan~
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 16
Ingredients
  • For the Oat Crumble Topping:
  • ¼ cup old fashioned oats
  • 3 tablespoons organic cane sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons coconut oil
  • For the Blueberry Buckle:
  • 2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup white flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup pure maple syrup
  • ⅓ cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 3 cups fresh blueberries
Instructions
  1. Preheat oven to 350 degrees, grease a 9 inch cake pan with oil or cooking spray and set aside.
  2. In a small bowl; mix together oats, sugar and cinnamon. Add coconut oil and mix until crumbly. Set aside.
  3. In a large bowl; sift together whole wheat pastry flour, baking powder and salt. In a separate bowl; whisk together maple syrup, coconut oil and vanilla. Add wet ingredients to dry ingredients and mix until well combined. Fold in blueberries. (note: cake batter is thick, similar to cookie dough. You may need to use hands to fold in blueberries, don't be shy!)
  4. Transfer batter to greased cake pan, add crumble topping and bake for 45-50 minutes or until a toothpick inserted comes out clean.
  5. Let cool and enjoy!
Nutrition Information
Serving size: 1 Calories: 220 Fat: 8 Carbohydrates: 37 Protein: 3

Blueberry Buckle ~vegan~ Whole wheat flour, coconut oil and slightly sweetened with pure maple syrup!

Hooray for Friday!  

Enjoy these beautiful July weekends while they last :)

smokey falafel burgers ~gluten free, vegan~

A few weeks ago we took a trip to Mystic, CT and stumbled upon a little spice shop called The Spice & Tea Exchange.  I never have been one to spend the extra money on high-quality spices, but oh my!  Now I know what I have been missing out on!  One of my purchases included smoked paprika.  Just a little pinch creates an explosion of flavor!

Smokey Falafel Burgers ~vegan, gluten free~

Paprika is a less spicy and sweeter variety of cayenne called Capsicum Annuum.  Paprika doesn’t just give food color and spice, it is also extremely beneficial to our health!  It contains the carotenoids lutein, zeaxanthin, beta-cryptoxanthin and beta-carotene (both of which convert to vitamin A).  These antioxidants prevent cellular damage and decrease risk of macular degeneration and cataracts.  In addition to carotenoids, paprika contains vitamin E, vitamin B6 and capsaicin.

Smokey Falafel Burgers ~vegan, gluten free~

These falafel burgers use smoked paprika and cayenne pepper, a double dose of antioxidants!  

smokey falafel burgers ~gluten free, vegan~
 
Makes 9 burgers
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 9
Ingredients
  • 2 cans of chickpeas, drained and rinsed
  • ¼ cup red onion, diced
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley (packed)
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon sea salt
  • ¼ cup quick oats (gluten free)
  • ½ cup shredded carrots
Instructions
  1. Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside.
  2. In a food processor, combine chickpeas, red onion, garlic, parsley, olive oil, lemon juice, smoked paprika, chili powder and sea salt. Blend until smooth, similar to a chunky hummus! Transfer mixture to a bowl and fold in quick oats and shredded carrots.
  3. Use a ¼ cup measure to scoop mixture and form into patties. Place evenly on parchment paper.
  4. Cook for 15-20 minutes, flip and cook for an additional 15-20 minutes or until crispy and firm to touch.
  5. Serve alone or in a pita sandwich, enjoy!
Nutrition Information
Serving size: 1 Calories: 117 Fat: 4 Carbohydrates: 18 Protein: 5

Smokey Falafel Burgers ~vegan, gluten free~

We ate ours in oat flour pitas with shredded carrots, cucumbers and red onion!

Try adding one of these sauces for extra flavor!

Vegan Tzatziki Sauce

Greek Salad Dressing

Creamy Lemon Tahini Dressing

Smokey Falafel Burgers ~vegan, gluten free~