Recipes

Blueberry Pineapple Protein Smoothie

When blueberries are in season, this healthy Blueberry Pineapple Protein Smoothie is a favorite to make.

Blueberry Pineapple Protein SmoothieNote: This post contains affiliate links for products on Amazon.

Actually, I make it all the time, thanks to frozen blueberries, which always live in my freezer. That said, freezing a batch of fresh blueberries to use in your smoothies and other recipes is always a good thing, so be sure and stock up when they’re in season!

I use my favorite high-powered blender to blend this smoothie. A high-powered blender works best because those frozen fruits need to be pulverized, otherwise, it’s not a “smoothie,” it’s a “chunky,” and no one wants that!

Blueberry Pineapple Protein Smoothie

As usual, I blend in stages. First I add the almond milk and protein powder and blend. This helps mix the dry and wet ingredients before adding the frozen bits. Otherwise, the powder tends to clump when mixed with the frozen fruits.

Finally, I add a spoonful of almond butter and the frozen blueberries, pineapple and banana bits. Give it a high-powered blend and it’s done!

Since I make smoothies daily, I keep an abundance of frozen fruits in my freezer. For fresh fruits that are in season and that I want to freeze, or like bananas that I peel and break in half, I use these silicone reusable ziplock bags. Money-saver and eco-friendly!

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Blueberry Pineapple Protein Smoothie
 
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Blueberry Pineapple Protein Smoothie
Author:
Serves: 1 serving
Ingredients
  • ¾ cup unsweetend almond milk
  • 1 scoop vanilla protein powder
  • 1 Tablespoon ground almond butter
  • ⅓ cup frozen blueberries
  • ½ frozen banana
  • 4 or 5 pieces frozen pineapple chunks
Instructions
  1. Note: This smoothie yields the best consistency if blended in stages.

  2. In a high-powdered blender, add almond milk and protein powder and blend until combined.

  3. Add in ground almond butter, frozen blueberries, frozen banana and frozen pineapple chunks; blend well and serve immediately.

Don’t for get to pin and save for later!

When blueberries are in season, this healthy Blueberry Pineapple Protein Smoothie is a favorite to make.When blueberries are in season, this healthy Blueberry Pineapple Protein Smoothie is a favorite to make.

 

Blueberry Pineapple Protein SmoothieBlueberry Pineapple Protein Smoothie

Blueberry Pineapple Protein Smoothie

 

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Pasta With Cannellini Beans And Asparagus

This pasta with cannellini beans and asparagus bowl comes together quickly and with little effort. The most difficult part is boiling the water. I bet you have most of the ingredients in your pantry already.

Pasta With Cannellini Beans And Asparagus

I used a gluten free penne pasta, but spirals or elbows would be great, too. I opened a jar of my favorite organic pasta sauce, opened a can of organic cannellini beans, raided the freezer for a bag of frozen organic asparagus and used some freshly grated parmigiano-reggiano cheese as a finishing touch.

Pasta With Cannellini Beans And Asparagus

Seriously. That easy. That fast.

Pasta With Cannellini Beans And Asparagus

Bonus points if you feel inclined to toast some garlic bread to go with it. 🙂

Pasta With Cannellini Beans And Asparagus

Pasta With Cannellini Beans And Asparagus
 
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Pasta With Cannellini Beans And Asparagus
Author:
Serves: 2-4 servings
Ingredients
  • 1 box Penna pasta
  • 1 jar pasta sauce
  • 1 can cannellini beans
  • 1 bag frozen asparagus
  • Salt
  • Italian seasoning blend
  • Garnish: freshly grated parmigiano-reggiano cheese
Instructions
  1. Prepare pasta according to package directions. Make sure you salt your pasta water for optimal pasta taste.

  2. Drain and rinse cannellini beans. Set aside.

  3. Drain pasta, reserving a little pasta water and return both pasta and reserved water to pan.

  4. Add pasta sauce, cannellini beans and frozen asparagus to pasta. Sitr and heat through.

  5. Season to taste with salt, and/or Italian seasoning blend.

  6. Serve with garnish of freshly grated parmigiano-reggiano cheese.

 

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Gluten-Free Cheesy Grits

Calling all southerners, cheese lovers, and grits lovers: behold; here’s the gluten-free cheesy grits recipe that you’ve been craving.

Gluten Free Cheesy GritsNote: This post contains Amazon affiliate links.

This is a fool-proof method of cooking grits – not the quick-cooking kind; no, no, no! This is the healthy alternative (gluten-free) and tasty alternative (you’ve got to season those grits, oh yes!) and kick it up with some additional inclusions. We’ll use cheese for this recipe, but there are other yummy additions if you’re not a cheese lover. (What?!)

I have to say, these grits were amazing, especially paired with some organic scrambled eggs.

Gluten Free Cheesy Grits

Here’s what you need to create the perfect bowl of grits:

I recommend, wholeheartedly, Bob’s Red Mill Gluten Free Corn Grits. These have never let me down. Even if you’re not gluten free, give these a try – you’ll never know the difference. You’ll need some cheddar cheese, grated or cubed. You’ll need a dollop of milk, half and half, or even heavy cream; water, and seasoning. You’ll need salt and garlic powder. I also used Herbamare, which I’ve mentioned before on this site. Read more about it here.

Gluten Free Cheesy Grits

Here’s the fool-proof method: you’ll bring water to a boil, add the grits and reduce to a simmer and stir, stir, stir. This will take a while, so don’t get busy doing something else because you’ll need to mostly hang out at the stove and stir, season, taste, and repeat. It’s really crucial that you stir often. You don’t want the grits to cook too quickly, so a very slow simmer for 25-30 minutes is optimal. Seasoning is very important, and you’ll likely use more seasoning than you think is necessary. Taste often. Grits are a blank canvas that must be seasoned, otherwise you will not love your grits.

I also cover the pot when not stirring, so grab a lid. This prevents the grits from occasionally popping out on your stove top or on you. They’re hot, so protect yourself!

Once the grits have cooked and become tender, I add a dollop of milk-based liquid. I happened to have heavy cream on hand, so I added a dollop (about a tablespoon or so) to the grits prior to adding the cheese. This made the grits very creamy!

Gluten Free Cheesy Grits

I added the cheese as the last step. Just stir until the cheese is melted and then remove from heat and let sit, covered, for 5 minutes before serving. (If you’re not a cheese lover, you could add crumbled bacon, or cubed ham.)
Gluten Free Cheesy Grits

For a true southern experience, serve with eggs. My favorite is scrambled eggs with grits. Southerners know the trick of actually combining the scrambled eggs and grits together and enjoying but I’ll let you try that on your own. 😉

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Gluten Free Cheesy Grits
 
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Gluten Free Cheesy Grits
Author:
Serves: 2 - 4 servings
Ingredients
  • 3 cups of water
  • ⅔ cup Bob's Red Mill Gluten Free Grits
  • 1 Tablespoon milk, half and half, or heavy cream
  • Salt
  • Garlic powder
  • Hebamare (optional)
  • ½ cup cheddar cheese, shredded or cubed
Instructions
  1. Bring water to boil. Add grits, stir and immediately reduce heat to a very low simmer.

  2. Add ½ tsp. salt; stir. Cover with lid to keep spatter contained. Check and *stir frequently.

  3. *It’s really crucial that you stir often. You don’t want the grits to cook too quickly, so a very slow simmer for 25-30 minutes is optimal. Seasoning is very important, and you’ll likely use more seasoning than you think is necessary. Taste often. Grits are a blank canvas that must be seasoned, otherwise you will not love your grits.

  4. When grits **soften, season to taste with salt, garlic powder and (optional) Herbamare.

  5. **If grits cook too quickly and begin to stick before softening, make sure your heat is turned very low, add a little more water, stir and check frequently.

  6. Before serving, add cheese and stir to melt completely.

  7. Remove from heat and let sit, covered, 5 minutes prior to serving.

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Calling all southerners, cheese lovers, and grits lovers: behold; here's the gluten-free cheesy grits recipe that you've been craving.Calling all southerners, cheese lovers, and grits lovers: behold; here's the gluten-free cheesy grits recipe that you've been craving.Calling all southerners, cheese lovers, and grits lovers: behold; here's the gluten-free cheesy grits recipe that you've been craving.

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Creamy Avocado And Cilantro Dip

This creamy avocado and cilantro dip makes a wonderful faux guacamole dip because it’s creamy and not too harsh. There are no raw onions or raw garlic to contend with, no tomatoes to chop, so it’s the perfect substitute if you’re short on time or ingredients. You can throw this together very quickly and season it to fit your taste.

Creamy Avocado And Cilantro Dip

To put this together, I used two organic ripe avocados, cut in half and pitted. Sometimes you get the perfect avocado, like below. Beautiful!

Creamy Avocado Dip

Chop the avocados, put them in a bowl and mash and stir with a fork. I added sea salt and organic garlic powder, to taste. I also added about 1/2 cup of organic sour cream. Again, you can add more or less, depending on how creamy you want your dip.

Creamy Avocado Dip

And finally, I added about 1/4 cup of organic cilantro and stirred that in. I love cilantro. Sigh.

Cilantro

You can eat this dip immediately, or chill for a few hours, if you have time. I find the flavors intensify if you let it chill for a bit. Either way, serve this up in place of guacamole or as a dip for chips, crackers, or veggies.

Creamy Avocado And Cilantro Dip

Creamy Avocado And Cilantro Dip
 
Prep time
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Creamy Avocado And Cilantro Dip.
Author:
Ingredients
  • 2 organic ripe avocados, pitted and chopped
  • ½ cup organic sour cream
  • ¼ cup cilantro
  • sea salt, to taste
  • organic garlic powder, to taste
Instructions
  1. Cut avocados in half lengthwise, remove pit, scoop out avocado meat and chop.

  2. Add chopped avocado to a medium mixing bowl. Mash and stir with a fork.

  3. Add sea salt and organic garlic powder, to taste. Stir.

  4. Add ½ cup of organic sour cream, stir and taste. Season again, if needed.

  5. Add ¼ cup cilantro and stir.

  6. Serve immediately, or cover and chill until ready to serve.

 

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