Breakfast

Gift Guide For The Smoothie Lover

This Gift Guide for Smoothie Lovers will help you choose the perfect item for those in your life who love blending and crafting their protein shakes, smoothies and smoothie bowls.

This Gift Guide for Smoothie Lovers will help you choose the perfect item for those in your life who love blending and crafting their protein shakes, smoothies and smoothie bowls.

This Gift Guide for Smoothie Lovers will help you choose the perfect item for those in your life who love blending and crafting their protein shakes, smoothies and smoothie bowls.

Note: This post contains Amazon affiliate links.

The key to great smoothies is to use the right tool. It’s no secret that a powerful blender will give you the ultimate smoothie experience and allow you to blend, (ahem, pulverize 😉 ) those rock-solid or frozen ingredients that add all that nutritious goodness that you’re looking for. My favorite high-powered blender is the powerhouse Vitamix blender. This bad boy will make quick work of frozen fruits, leafy greens, little bitty seeds…you name it, it’ll blend it. There’s a reason it has stellar ratings across the board. This appliance will last you decades. I kid you not (go read the reviews!). And if for some reason it doesn’t, warranty issues and customer service from the Vitamix company is also stellar. So you can buy this investment appliance with confidence. The only hard thing you’ll have to do is figure out which model (and color) you want. Oh, and this beauty is not just for smoothies. No, sir. You’ll have fun learning the different ways it can help you in the kitchen.

✅ May I suggest this one.


If you’re looking to up your smoothie game, check out this best-selling smoothie cookbook. You’ll learn how to combine ingredients to create superfood smoothies. If you or your gift recipient loves experimenting, then this recipe book is for you, er…them.

 

The totally trendy way to consume your smoothie these days is to drink it from a mason jar, with handles, of course. Here’s an affordable 6-pack of goodness for you or your gift recipients.

 

 


And if you’re more old school, you or your recipient will love these fountain shop glasses…I do! Smoothies, ice cream floats, milkshakes…they’re classy and make whatever you put in them look yummy and delicious.

 


For an eco-friendly way to sip your smoothie, check out these reusable stainless steel straws. Very chic! They’re wide enough for thick smoothies and shakes and they’re dishwasher friendly.

 


For the person who loves smoothie bowls as opposed to shakes, this beautiful smoothie bowls recipe book will delight! Ooh and ahh through the pages as the author shares how to create these visual masterpieces of nutrition.

 

Also for the smoothie bowl lover, may I suggest these eco-friendly handmade natural coconut shell bowls with wooden spoons. Not just for smoothies – use for salads, soup, cereals, Buddha bowls and fruits. Gorgeous!

 

Love making almond milk by hand? Then you’ll want this best-selling and top-rated pro-quality nut milk bag. It’s bigger and better and perfectly shaped to handle the task at hand. Its super strong construction makes this a true re-usable bag.

 

I have a freezer full of frozen fruit just for my smoothies. Ditch the traditional plastic freezer bags for these eco-friendly and re-usable silicon bags. They are food-grade safe and don’t contain toxins. They’re also leak-proof, fridge and freezer friendly as well as microwave friendly. These are a must-have, smoothie lover or not!

 

And finally, while it won’t replace my beloved Vitamix, this little personal blender will do the trick if I’m traveling or on the go. It’s lightweight enough to pack in a carry on or in your luggage if checking your bag. It will work with ice or small-chunk frozen fruits and will blend well-enough that you can still call your concoction a smoothie! 😉

 

LOOKING FOR SOME SMOOTHIE RECIPES?
Almond Butter and Banana Protein Smoothie
Cherry Vanilla Protein Smoothie
Healthy Gingerbread Protein Smoothie
Apple Cinnamon Protein Smoothie
Peaches and Cream Protein Smoothie
Blueberry Pineapple Protein Smoothie

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Facebook Group Zesty Recipes

 

DON’T FORGET TO PIN AND SHARE!

This Gift Guide for Smoothie Lovers will help you choose the perfect item for those in your life who love blending and crafting their protein shakes, smoothies and smoothie bowls.

This Gift Guide for Smoothie Lovers will help you choose the perfect item for those in your life who love blending and crafting their protein shakes, smoothies and smoothie bowls.

This Gift Guide for Smoothie Lovers will help you choose the perfect item for those in your life who love blending and crafting their protein shakes, smoothies and smoothie bowls.

This Gift Guide for Smoothie Lovers will help you choose the perfect item for those in your life who love blending and crafting their protein shakes, smoothies and smoothie bowls.

Gift Ideas For The Smoothie Lover

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Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

These Blueberry Lemon Muffins with Lemon Glaze are easy to make and will be a family favorite! Gluten-Free option available.

Note: This post contains affiliate links for products on Amazon.

No need to haul out your stand mixer or hand mixer – you can combine these muffin ingredients by hand! Well, I suggest one large mixing bowl and a large spoon, just to keep things nice and tidy. 😉

I used gluten-free flour, (here’s what I used) but you can swap it out for your favorite all-purpose flour if you don’t need the gluten-free option. My recipe also calls for a non-refined sugar alternative (here’s what I used) but no adjustment of the recipe is needed if you want to use your favorite refined sugar instead. I also used a non-refined confectioners sugar alternative for the glaze.

And finally, fresh blueberries are always preferable, but if you don’t have them on hand, or they’re not in season, frozen blueberries will work just fine. In fact, that’s what I used here.

This recipe will make 9-12 muffins, depending on how full you fill each muffin cup. I got 10 out of this batch because I filled the cups almost completely full. I like to use unbleached muffin liners (like these) so that clean up is easy.

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

So, no excuses – go forth and make these yummy blueberry lemon muffins now. Don’t forget the tangy lemon glaze, which is quite possibly, my favorite part.  These are truly scrumptious (name that movie!) when consumed warm. I mean, just look at those warm berries nestled in the lemony muffin below. Ah…

If you have leftovers the next day, just pop a muffin in the microwave to re-heat for 10-20 seconds or so. You can even split one open and warm it in your toaster oven with a pat of butter on each section. Enjoy!

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)Note: This post contains affiliate links for products on Amazon.

Swerve Granular Sugar Replacement Sweetener

Swerve Confectioners Sugar Replacement Sweetener

Bob’s Red Mill 1-to-1 Gluten-Free Flour

Unbleached Muffin Liners

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
 
Prep time
Cook time
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Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
Author:
Serves: 9-12 muffins
Ingredients
  • 5 tablespoons unsalted butter, melted and cooled
  • ½ cup Swerve sugar replacement (or regular refined sugar)
  • Finely grated zest from 1 lemon
  • ¾ cup plain unsweetened yogurt or sour cream
  • 1 large egg
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups gluten-free Bob’s Red Mill 1-to-1-flour (or all-purpose flour)
  • 1¼ cups blueberries, fresh or frozen
  • ¼ cup almond milk (or regular milk)
  • For the Glaze
  • ½ cup Swerve powdered sugar replacement (or regular powdered sugar)
  • Fresh lemon juice from 1 lemon
Instructions
  1. Preheat oven to 375°F.

  2. Line muffin tins with paper liners. I like these unbleached liners.

  3. Melt butter in microwave or on stove. Pour in large mixing bowl; set aside and let cool before proceeding with next step.

  4. Add sugar, ½ of the lemon zest (reserve the rest for garnish), yogurt, and egg to the melted butter. Whisk until smooth.

  5. Add baking powder, baking soda and salt; stir until combined.

  6. Lightly fold in flour and blueberries.

  7. Add almond milk and lightly combine. Batter will be very thick.

  8. Spoon/scoop batter into muffins tins.

  9. Bake for 25-30 minutes until tops are lightly browned and/or knife inserted in center of muffin comes out clean.

  10. Remove muffins from oven and from muffin tin and let cool on rack for 10 minutes.

  11. Make the glaze:

  12. In a small bowl, incrementally add lemon juice to the powdered sugar and whisk until it reaches your desired consistency. I like my glaze thick, so I use less lemon juice. If you like yours thin and pourable, use more lemon juice.

  13. When desired consistency is achieved, lightly drizzle glaze over the top of each muffin.

  14. Top each muffin with a sprinkle of reserved lemon zest.

DON’T FORGET TO PIN AND SHARE!

These Blueberry Lemon Muffins with Lemon Glaze are easy to make and will be a family favorite! Gluten-Free option available.

 

Blueberry Lemon Muffins (Gluten-Free)

 

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Gluten Free Yogurt Cake Pan Pancakes

Don’t want to stand over a hot griddle flipping and waiting for your pancakes? Try my simple oven bake method and give these healthy Gluten Free Yogurt Cake Pan Pancakes a try today. This is possibly the easiest way to make pancakes! Gluten Free Yogurt Cake Pan Pancakes

Note: This post contains Amazon affiliate links.

Have you ever wanted pancakes but were too lazy to spend the time pouring drippy batter over a hot griddle? Add to that, the time-consuming flipping of just two or three pancakes at a time to build up enough of a stack to feed more than one person? Me, too.  So I wondered what would happen if I mixed the pancake batter and then poured it into a cake pan and baked it. Would I get one big pancake that actually tasted like a pancake with a pancake-like texture? The answer is yes! May I present: Gluten Free Yogurt Cake Pan Pancakes.

I wanted gluten-free pancakes with some organic yogurt mixed in for a fluffier texture. Here’s how I did it:

My go-to gluten-free pancake mix is Pamela’s. (also available in a much smaller bag!) To that  I added two organic eggs, almond milk, organic plain yogurt, a little melted coconut oil, and a dash of cinnamon and a dash of salt. Specific measurements are in the recipe at the bottom of the post.

Gluten Free Yogurt Cake Pan Pancakes

I just mixed the ingredients in a bowl and then poured the batter in an 8″ cake pan greased with coconut oil. I baked it for 30-35 minutes at 350°. I let it cool for 5 minutes before removing from the cake pan.

Once removed, I cut it into wedges, stacked a few, buttered them and garnished with strawberries and blueberries.

Gluten Free Yogurt Cake Pan Pancakes

And of course, poured some warm organic maple syrup over the whole thing.

Cake pan pancakes are a wonderful alternative to the griddle cakes method. Give it a try and let me know how you like it!

Gluten Free Yogurt Cake Pan PancakesYOU MAY ALSO LIKE:
Gluten-Free Cranberry Orange Blender Muffins
Flourless Chocolate Brownies
Gluten-Free Almond Butter and Chocolate Chip Blondies

Gluten Free Yogurt Cake Pan Pancakes
 
Prep time
Cook time
Total time
 
Gluten Free Yogurt Cake Pan Pancakes
Author:
Ingredients
Instructions
  1. Grease a cake pan (8" or 9") with coconut oil. Set aside.

  2. BATTER INSTRUCTIONS:
  3. In a microwave-safe small bowl, melt 2 tablespoons of coconut oil. Set aside.

  4. In a large mixing bowl, break and lightly scramble 2 eggs. To the eggs, add pancake mix and almond milk. Stir to combine.

  5. Add in Greek yogurt, and a dash of salt and a few dashes of ground cinnamon. Stir to combine.

  6. Pour in melted coconut oil and stir to combine.

  7. Pour batter into greased cake pan. Bake at 350° for 30-35 minutes. Pancake should be golden on top with sides just pulling away from pan. Test center with a knife. If using an 8" cake pan, you may need a little longer in the oven to achieve a cooked center.

  8. When done, remove from oven and let cool for 5 minutes before removing from cake pan.

  9. Cut and serve in stacked wedges. Garnish with butter, maple syrup and fruit.

DON’T FORGET TO PIN AND SHARE!

Don't want to stand over a hot griddle flipping and waiting for your pancakes? Try my simple oven bake method and give these healthy Gluten Free Yogurt Cake Pan Pancakes a try today. This is possibly the easiest way to make pancakes!Don't want to stand over a hot griddle flipping and waiting for your pancakes? Try my simple oven bake method and give these healthy Gluten Free Yogurt Cake Pan Pancakes a try today. This is possibly the easiest way to make pancakes!

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Spinach, Tomato And Feta Cheese Frittata For One

For breakfast, lunch, or dinner, this spinach, tomato and feta cheese frittata for one is healthy and easy to put together.

Spinach, Tomato And Feta Cheese Frittata For One

Butter a small baking dish; making sure to butter all the way up the sides, too. (You don’t want the egg mixture to stick as it rises.) I use Le Creuset’s 7 x 5 rectangular baking dish which is just perfect for a one person frittata.

Add in spinach, tomato and feta cheese.

Spinach, Tomato And Feta Cheese Frittata For One

In a separate bowl, scramble the eggs. I used three medium-sized eggs. Two extra large would probably be fine, as well. Add in the half and half or milk and mix well. Season the mixture with salt and pepper. I also added a dash of onion and garlic powder, but that’s totally optional.

Pour the egg mixture carefully over the veggies and cheese.

Spinach, Tomato And Feta Cheese Frittata For One

Place in a pre-heated 350° oven, uncovered, and bake for 30 minutes, or until top begins to brown. Check that eggs are fully cooked by inserting a knife in the center of the frittata. If it comes out clean, it’s done. If not, cook for an additional 5-7 minutes.

Remove from oven, let cool for a few minutes before attempting to cut and remove a piece.

Spinach, Tomato And Feta Cheese Frittata For One

Serve and enjoy!

Spinach, Tomato And Feta Cheese Frittata For One

Spinach, Tomato And Feta Cheese Frittata For One
 
Prep time
Cook time
Total time
 
Spinach, Tomato And Feta Cheese Frittata For One
Author:
Serves: 1 serving
Ingredients
  • ⅓ c. organic spinach
  • 6-8 organic cherry tomatoes, cut in half
  • ¼ cup feta cheese, crumbled
  • 3 medium-sized organic eggs
  • ¼ cup organic half and half or milk
  • salt and pepper
  • garlic powder (optional)
  • onion powder (optional)
Instructions
  1. Butter a small baking dish; making sure to butter all the way up the sides, too.

  2. Add in spinach, tomato and feta cheese.

  3. In a separate bowl, scramble three medium-sized eggs.

  4. Add in the half and half or milk and mix well.

  5. Season the mixture with salt and pepper. Optional: added a dash of onion and/or garlic powder

  6. Pour the egg mixture carefully over the veggies and cheese.

  7. Place in a pre-heated 350° oven, uncovered, and bake for 30 minutes, or until top begins to brown. Check that eggs are fully cooked by inserting a knife in the center of the frittata. If it comes out clean, it's done. If not, cook for an additional 5-7 minutes.

  8. Remove from oven, let cool for a few minutes before attempting to cut and serve.

 

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