1 tablespoon olive oil
2 ounces pancetta, diced
4 tablespoons pine nuts
3 cups organic baby Spinach
1 cup organic Kale
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add pancetta and cook 2 minutes, until golden brown.
Add pine nuts and cook 1 minute, until nuts are golden brown.
Add spinach and kale, cover and steam 2 minutes, until leaves soften.
It should end up looking something like this.
I’ve got a bright and healthy main or side dish recipe for you ~ Shrimp, Tomato Basil & Spinach Risotto!
Shrimp, Tomato Basil & Spinach Risotto
Yields 4 servings
3 cups vegetable broth
1 Tablespoon butter
1 Tablespoon Olive Oil
1 shallot, minced
3 garlic cloves, minced
salt & pepper
1 cup arborio rice
2 vine-ripened tomatoes, seeded & chopped (or equivalent amount of Roma or Compari tomatoes)
2 cups baby spinach
12-16 shrimp (cooked)
handful torn basil
1/4 cup freshly grated parmesan cheese
In a large skillet, melt butter over medium heat. Add olive oil and shallot, season with salt & pepper, and then saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds.
Add rice then stir to coat about 2 minutes.
Add 1 cup broth then stir continuously until broth is absorbed. Continue adding broth, 1 cup at a time, stirring until nearly absorbed before adding more.
When there is about 1/4 cup of the broth remaining in pan, add parmesan cheese and salt and pepper to taste. Add shrimp to warm through. Add tomatoes baby spinach and basil and continue stirring until spinach is wilted.
Summer may be over, but it is still hot here in SW Florida! That being said, sometimes you just want something cold and refreshing to drink. So, I’ve been experimenting with mixing fresh fruits and herbs with lemons or limes to create homemade lemonade. This is my newest creation ~ Raspberry Basil Lemonade
Raspberry Basil Lemonade
Yields approximately 20 oz.
3/4 cup fresh (or frozen) organic raspberries
2 large lemons, zested and juiced
2 cups water
6 large basil leaves, more for garnish
1/2 teaspoon Stevia, or to tast
In a high speed blender or food processor, zest and juice lemons. Add raspberries, stevia and water. Blend on high for 1-2 minutes until smooth. Pour liquid through fine mesh strainer to catch all of the raspberry seeds that didn’t get completely pulverized.
Pour into pitcher. Add basil to mesh infusion basket and immerse in pitcher for at least 4 hours.
When ready to serve, pour over ice and add basil garnish.
How do you like your lemonade? Post your favorite in the comments.
1 cup gluten free steel cut oats, cooked (or uncooked quick cooking oats)
2 cup gluten flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon Maca
2 Tablespoons Chia seeds
2 eggs, room temperature
1 cup yogurt
1/3 cup coconut oil
¾ cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup organic blueberries
Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with cooking spray or lining with paper muffin cups.
Whisk together in a medium bowl, flour, baking powder, baking soda, salt, and cinnamon, Chia seeds and Maca.
Add the eggs, yogurt, coconut oil, brown sugar, oats (if using uncooked oats, put them into the dry ingredients) and vanilla extract to another bowl. Stir until just incorporated.
Use a wooden spoon to gently stir the flour mixture into the egg mixture. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.
Gently fold in the blueberries.
Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 15-20 minutes. Insert toothpick into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.
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1 cup cooked quinoa (I used red quinoa)
1/4 onion, chopped
1 clove garlic, minced
1/2 cup bell pepper, chopped
4-5 mushrooms quartered
1 cup spinach, roughly chopped
2 eggs, over medium (or to your desired preference)
2 avocado slices
sea salt and freshly ground pepper to taste
a drizzle of olive oil, optional
Cook quinoa according to package directions and set aside.
In separate frying pan, cook eggs over medium. Set aside.
Add 1-2 teaspoons of olive oil to sauté pan. Add onions and garlic. Cook until softened, about 5 minutes. Add bell pepper. Continue to cook, stirring occasionally. Add mushrooms.
Once veggies have cooked thoroughly, add spinach to wilt.
Stir in quinoa. Season with salt and pepper to taste.
Plate desired amount of quinoa mixture.
Top each serving with a slice of avocado.
On top of avocado, add your over medium egg.
Several months ago The Nutrition Guru and the Chef brought a Dragon Fruit Smoothie to a Smoothie Tuesday virtual party. It looked so delicious and I had never heard of dragon fruit before. It turns out Jeff and Tara are in Australia. Dragon Fruit originates in Tropical America; southern Mexico, Pacific side of Guatemala, Costa Rica and El Salvador; Venezuela, Colombia, Ecuador, Curacao, Panama, Brazil and Uruguay.
But guess what? They are now growing it in SW Florida where we just moved to a couple of months ago. And guess what I saw at the Farmer’s Market over the weekend? You guessed it … Dragon Fruit.
Just in case you are wondering what it tastes like … I think it tastes like a combination of pear, kiwi and watermelon.
So here’s my take on a Dragon Fruit Smoothie
Dragon Fruit Smoothie
Yields 3-4 servings
6 oz. homemade cashew milk (or your favorite milk)
1/2 cup yogurt (I used Trader Joe’s goat milk yogurt)
1 dragon fruit (cut and scoop our flesh), leave a few slices for garnish
1 cup organic strawberries (fresh or frozen)
1 tablespoons Chia seeds
1 teaspoon cinnamon
1 teaspoon orange blossom extract
1 teaspoon local honey
1 cup of ice
Combine all ingredients in your blender and blend until smooth. Pour contents into glass. Garnish with dragon fruit slices and enjoy!
This recipe was lightly adapted from Martha Stewart’s Peach Drop Cookies to be gluten free. You can see the original recipe here.
Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that’s studded with fruit.
2 cups gluten free flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup palm sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon
Preheat oven to 375.
Whisk together flour, salt, and baking soda.
Beat butter and with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla.
Add flour mixture, and beat until just combined.
Add peaches and jam by hand and stir until just combined.
Using a ice cream scoop (or a tablespoon), drop dough onto baking sheets lined with parchment or silpat, spacing about 2 inches apart.
Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes.
If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.
These cookies are best the day they’re baked. They will soften at the edges after a couple of days, but they’ll still taste delicious!!
It’s summer and fresh tomatoes and basil are bountiful. If you love tomato, mozzarella, and basil salad you are going to love these Baked Pesto Tomatoes with Mozzarella. They are easy and quick to make and pair nicely with steak or chicken.
Baked Pesto Tomatoes with Mozzarella
Yields 2-4 Servings
2-3 heirloom or vine-ripened tomatoes
fresh basil, for garnish
Cut tomatoes into thick slices and place on a lightly greased baking sheet.
Top with a teaspoon or two of the pesto, followed by a thin slice of fresh mozzarella.
Broil for 1-2 minutes, watching closely, or until the cheese is melted and bubbly.
Top with fresh basil