As much as I love berries in a smoothie, I hardly make the same smoothie twice. I like to change up my smoothies and they vary based on what I have on hand. Fortunately, carrot is a vegetable that I pretty much always have on hand. At times, I may even go through a 4-5lb bag of carrots in two weeks!
So, carrots are a recommended vegetable for my follicular phase and I’ve found a way to sneak them into a smoothie without it tasting like carrot mush. Additionally, I have a huge bag of frozen mango in my freezer that I’ve been stumped on how to use. Surprise, surprise: it pairs perfectly with carrot! You guys can leave me a comment if you’ve got some smoothie recipes to use mango. 🙂 I can’t tolerate too much sugar at once and this smoothie is just the right amount of sweet thanks to Tone it Up Vanilla Protein Powder.
Also, this smoothie is so simple that it doesn’t even require cooking or freezing the carrots beforehand. Though, I bet roasted and frozen carrots would be a delicious substitute. Just stick with classic orange carrots and not the heirloom variety because those aren’t as sweet!
This smoothie is like drinking sunshine! It’s so fresh!
Carrot Mango Tumeric Smoothie
Recipe Type: Breakfast
Author: Melanie
Prep time:
Total time:
Serves: 1 smoothie
Ingredients
One super large carrot, peeled and chopped (or sub 2 small-medium sized carrots)
1/3 cup frozen mango
1 cup ice cubes
¾ cup cashew milk or water
A scoop of vanilla plant-based protein*
½ tsp turmeric powder
1/8 tsp black pepper
Optional 1 tbsp flax and 1 teaspoon coconut butter or peanut butter (I added them after photo)**
Instructions
In a blender, throw the chopped carrot or carrots and process until finely chopped.
Next, add the mango, ice cubes, cashew milk, turmeric, and black pepper and blend. You may want to add in an extra ¼ cup of milk or water if you want the smoothie thinner. Though, I found it was drinkable as written.
Then, enjoy! I don’t know what’s faster: the time it takes to make the smoothie or how fast I drink it up. 😛
Notes
*Unlike my other smoothie recipes, this one is on the thinner side so it’s important to use a protein that fluffs. Tone it Up Protein or Nuzest Protein are good options. You may need to double the ingredients if you use a protein like ALOHA or The Natural Citizen which do not thicken smoothies as well.[br][br]**The benefits of turmeric are enhanced when paired with black pepper and a fat. Together, the body can absorb the curcumin much better.
Oh, beet root, aren’t you sweet? You give me lots of good to eat!
Okay, I hate to admit it but I was not always a fan of beets. Only recently have I started liking beets. Just over a year ago, I remember how I’d still turn my nose up at the canned slices at salad bars. They just seemed tasteless and weird to me. It was not until I spotted some very dirty but beautiful bunches at a local farmers market that I decided to give them a try. I was forever changed 😍
Not surprisingly, beets taste so good when you whole roast them yourself. They taste alright boiled but, the same way roasting makes sweet potatoes extra tender and flavorful, the same works for beets. I like wrapping them in foil or popping them in a Dutch oven for an hour to bake. You must try it! Then, you can make my fudgy Beet Protein Brownies (scroll down) or any of these other awesome beet recipes in my round up!
After all, I’m constantly trying out different recipes and I figured I’d share a few beet-themed ones that I love!
If you follow me on Instagram, you know I rave about Cookie and Kate recipes. So, evidently, I’ve made this fresh salad at least three times that I can remember. It works with raw or cooked beets, too.
As of now, Starbucks no longer sells this salad. Still, back when Starbucks was selling this salad, I would recreate it at home. Also, I think it’s yummy with some diced apple thrown in!
These burgers have “mega” in their name for a reason! I enjoyed a big batch of these delicious patties for days!
Additionally, here’s a quick recipe you can’t go wrong with…
First, slice a beet. Second, apply peanut butter, cinnamon, and sea salt on said beet. Lastly, top with another slice of beet. Then, EAT.
Finally, the moment we’ve been waiting for:
Beet Protein Brownies!
These brownies are legit. Seriously, you might need to restrain yourself from just eating the raw batter. Well, I did. In actuality, there is nothing “raw” about the batter so feel free to eat this brownie batter with a spoon! Though, if you can wait 15 minutes, the batter makes pretty awesome brownies, too. The Beet Protein Brownies came together thanks to the help of some standout products:
1 Square Organics bar, chopped into cubes (optional)
Instructions
Preheat the oven to 375 degrees Fahrenheit and grease or line a 9 x 5 loaf pan (mine is 8.5 x 4.5) with parchment paper.
In a food processor or blender, add all of the ingredients except for the Square Organics bar, if using, and blend until smooth. You may need to stop the processor to scrape down the sides. The batter will be very thick—do not add milk or water it down! Once blended, stir in half of the square organics bar.
Scoop batter into the loaf pan and press into the corners. If desired, you can lightly oil a spoon or spatula to help press the batter and this way it won’t stick! Then, top with remaining square organics cubes and lightly press into the batter.
Bake for 10-15 minutes. (I took mine out at 10 minutes and they stayed nicely fudgy.) As long as the top of the brownies has formed a solid crust, then that means they are ready. If the top is still gooey, leave in for up to 15 minutes. Not longer, or the brownies may dry out.
Let the brownies cool completely before cutting into them. They will keep in a covered container in the fridge for up to 3 days.
Notes
I’ve only tested using the above mentioned protein powder though other brands should work. As well, I believe almond meal would work as a substitute for the protein powder, though, that would decrease the protein content of the brownies.[br]Also, the brownies are plenty delicious on their own but who doesn’t want extra chocolate in a brownie? Instead of the Square Organics bar, you could use 1/4 cup chopped chocolate or chocolate chips.
Do you have some new ideas for how to use beets? Or, perhaps you have some yummy beet-filled recipes under your belt. Please, feel free to share in the comments. As you know, I love to try out new recipes!
Happy hump day, folks! Who else is planning their summer menu? I’ve got the perfect recipe for barbecues, family potlucks, and all of the upcoming summer festivities! Picnic or potluck style food used to be my jam. I loved eating potato salad, cold pasta salad, deviled eggs—basically anything with mayonnaise. 😋 Though, why have mayo when you can have fresh, colorful food?! The Watermelon Spinach Salad I’ve whipped up will be the game-changing healthy side dish or main to jazz up summertime meal spreads!
Occasionally, salads make an appearance at the average summer get-together but a big pile of green leaves does not usually appeal to people. Add in a little texture and color and bam! Suddenly the dish takes on a whole new kind of appetizing. Watermelon is abundant and affordable during summer months so make sure you use a fresh and firm one for this salad. Grainy or barely-sweet watermelon is not something we want in this salad.
Refreshing watermelon, briny green olives, and the texture of the quinoa and sliced almonds make this salad so satisfying!
It works great as a side dish but it’s also easy to turn into a meal. Just add protein of choice like chickpeas (or lemon pepper tuna, if you’re like my mom) and then it’s a complete meal! To coat the salad, I used an adaptation of a lemon dressing from Cookie and Kate that I’ve been head over heels for. It’s seriously the best for drizzling on ANYTHING! It is a subtle complement to make this salad come alive. I know I’ll be making this again and again throughout the summer!
Have a great rest of your week! Also, don’t forget to subscribe so you don’t miss out on any of my new posts. Subscribe via the right-hand side panel or at the bottom of this page. 😉
Watermelon Spinach Salad
Recipe Type: Main, Side
Cuisine: American
Author: Melanie
Prep time:
Total time:
Serves: 2-3
I’ve created a fun salad to take to all of the upcoming summer festivities! It’s perfect for barbecues to potlucks, or simply enjoy at home with a glass of lemonade. Recipe makes 2 main salads or 3 side servings but can easily be multiplied.
4 large green olives from a jar (I used garlic-stuffed, marinated olives)
For serving: 3 cups cubed watermelon, 3 tbsp sliced almonds, and, optional, protein of choice—I went with 1/2 cup garbanzo beans
Instructions
First, combine ingredients for the dressing in a medium bowl. Everything from the olive oil through the black pepper.
Then, add the spinach to the bowl and lightly massage or toss to thoroughly coat with the dressing.
Incorporate the cooked quinoa, radishes, and green olives.
To serve, add the watermelon and sliced almonds. Plus, optional protein, if eating the salad as a main dish.
Notes
Salad is best eaten right away but can last up to a day if made ahead of time. If saving for later, store the watermelon separately so it doesn’t water down the salad and combine when ready to serve.
In elementary school, this day was a big deal for the kids because they would get to participate in the May Pole Dance. Also, by kids, I mean me. I got to participate in the May Pole Dance along with my entire third grade class.
I think it was a whole month in advance that we started practicing. My teacher would take a break from lesson plans a few times a week and take us outside to the field to dance with ribbons. I can’t exactly describe how the dance went but it looked something like this. Our parents and the community got notified of the event (because 8 year olds dancing around a pole to create a ribbon braid is considered an event for a small town like mine, mmkay?). It was also a rite of passage for children. As a youngling in school, I saw the older kids participate and looked forward to the day that I would be so privileged to participate in the acclaimed event.
Oh, and you might be wondering what May Day is and the meaning behind the May Pole Dance. Honestly, I only ever participated in May Day at that elementary school of mine so I don’t know the exact history. I believe the dance is ceremonial and dates back to really old times in England. These days, especially in the U.S., we tend not to follow such traditionalist practices so it I think it is less common. The dance and celebration that occur are in honor of the start of summer and the new life that it brings. Thus, I felt it appropriate to share the story as I mention that I am so very into fresh recipes for summer!
The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down. I called this dish a Fresh Salad with Pasta and Fruit because that’s what it is. It also has all of my favorite ingredients from chicken salad but without chicken 🙂 I know apples aren’t technically considered summer fruit but they’re around all year long! Some light and crisp lettuce, plus, crunchy celery, adds to the hydrating factor of this salad. A very important factor if you’re dealing with hot temperatures like me. #SoCal
As always, I made this recipe based on ingredients I had in my fridge but change it up to fit your needs. Some darker leafy greens would work nicely instead of the iceberg. Even try dried cherries instead of fresh grapes.
Have a happy month of May!
Fresh Salad with Pasta and Fruit
Recipe Type: Lunch
Cuisine: Salad
Author: Melanie
Prep time:
Total time:
Serves: 1 salad
The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down. It’s kind of like a chicken salad but made vegetarian and I utilized what I had in my fridge. Feel free to change it up and sub in whatever greens you like.
Ingredients
2 cups of lettuce of choice (I only had iceberg but some kale, arugula, or romaine would be lovely!)
3 oz of Banza penne pasta (or other short cut pasta)
1 small-medium sized apple, chopped
1 small stalk of celery (or half a large stalk), chopped
¼ cup of red grapes, chopped in halves
Extras: black olives, sliced in half, and chopped pecans
Dressing is: 2 tsp olive oil, 2 tsp apple cider vinegar, 1 tsp maple syrup, and ¼ tsp dried tarragon.
Instructions
Set a pot of water on the stovetop to boil and cook the pasta for about 10 minutes or until desired doneness.
In the meantime, chop up the veggies and fruit. Add all ingredients to a serving bowl.
Drain the pasta water and let pasta cool for a minute before adding to the salad.
Drizzle the dressing over all ingredients and enjoy!
When I was in high school, the cafeteria used to serve junk like pizza, spaghetti and meatballs, or hot dogs. I like a slice of pizza once in a while but what I love is food that makes me feel good. There was a limited supply of salads because the school must’ve thought no one would want to eat salads. On the contrary, everyone would make a beeline for them right at the start of lunch (teachers included). Every day there was a different lunchtime salad option. Wednesdays used to be Taco Salad day.
My very favorite!
You know the one.
It has a bed of lettuce, ground beef crumbles, tomatoes, black or pinto beans, shredded cheese, crunchy tortilla chips, and salsa. If you order something similar at restaurants, it will probably come with some guacamole, too. It has all of the yummy taco flavors but is totally healthy because there’s some lettuce in there, am I right? Well, today’s quinoa taco meat recipe is inspired by my old favorite salad but completely plant-based.
I use a taco seasoning recipe from My Blessed Life which I then add to cooked quinoa, warmed up in a pan. It provides the Mexican taco flavors but also adds a bit of protein and texture to a salad. My favorite salad is shown in the pictures. I like using the quinoa meat with a romaine lettuce base, cilantro, black beans, tomatoes, avocado, and a red salsa for topping.
It is so simple and find myself making this all too often! Let me know if you give it a try.
Quinoa Taco “Meat” Recipe
Cuisine: Vegetarina, Vegan
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
An easy-to-make “meat” alternative to add some Mexican flair to any dish. It is the perfect base for beans, vegetables, or any other proteins you would like to add.
Ingredients
½ cup cooked quinoa
1 tsp taco seasoning (see notes)
Instructions
There is not really a science to making the taco meat. I throw some quinoa into a pan and warm it up with the spices. Half a cup of quinoa to 1 tsp of homemade taco seasoning or store-bought should work, though adjust based on your taste for spice.
Notes
Easy Homemade Taco Seasoning via my Blessed Life[br]1 tsp garlic powder[br]1 tsp onion powder[br]1 tsp sea salt[br]1 tsp ground cumin[br]1 tsp paprika[br]1 tsp chili powder[br]Simply, mix all seasoning ingredients together.
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