Posts Tagged recipes

Blueberry Peach Salad with Orange Vinaigrette

Blueberry Peach Salad with Orange Vinaigrette

It is snowing outside and despite the fact that it is November, I am shocked.  Warm autumn afternoons lulled me away into the belief that fall weather would last forever.  When the temperature drops, I abandon raw salads for warm squashes and vegetable soups because my body craves and needs warmth from my food.  But despite the coldness, this salad is amazing.  The combination of blueberries and peaches with cucumbers and belle peppers satisfies even my two-year-old.

Don’t be tempted to make the dressing in a large quantity for the future…I learned the hard way that this dressing is simply better fresh.

Blueberry Peach Salad with Orange Vinaigrette

From Healthy Mama

  •  3 cups mixed lettuce, chopped
  • 1 cucumber, peeled and chopped
  • 2 small peaches sliced into small pieces
  • 1 green belle pepper diced
  • 3/4 cup blueberries
  • Juice of 1/2 orange
  • 1 tsp. apple cider vinegar
  • 4 tbsp. olive oil
  • 1/2 tsp. sea salt
  • dash of cayenne pepper

Instructions

Combine orange juice, vinegar, oil, salt, and pepper in a dressing container.  Arrange all salad ingredients in layers on a large plate. Pour the dressing over the salad and serve.

Cinnamon Almond Butter Banana Rice Cakes

Cinnamon Almond Butter Banana Rice Cakes

Hi Friends! It has been a very long time since I have posted anything new on this blog and I apologize for the silence. Our family had quite the summer due to a lost pregnancy followed by a scary accident in the kitchen. Needless to say, I will never be creating or cutting an ice cream cake ever again. In fact, I am pretty sure that I will never be allowed to touch anything sharper than a butter knife in the near future.

And I am perfectly okay with that.

As long as I am permitted to operate my vitamix, life will go on.

Luckily, one of our favorite snacks doesn’t require anything sharper than a butter knife… and it is super easy to make. My six-year-old has claimed bragging rights to this snack because his creations always taste better than mine. And that my friends, is motherhood victory at it’s very best.

So, let’s get cooking!

 

Cinnamon Almond Butter Banana Rice Cakes

Ingredients:

  • Rice cakes (organic when possible)
  • Almond butter
  • Bananas
  • Cinnamon

Slice banana into thin round wedges and set aside.  Carefully spread a thick layer of almond butter on top of a rice cake.  Top with bananas and a generous sprinkle of cinnamon.  Rice cakes never tastes so good.

 

Vegan Strawberry Apple Butter

Vegan Strawberry Apple Butter

Life is always worth celebrating… especially when jars of strawberry-apple butter are in the refrigerator.

 

vegan applebutter with strawberries

 

Strawberry Apple Butter

12 medium apples, unpeeled, cored and thinly sliced
3 tsp. ground cinnamon
1 tsp. teaspoon ground allspice
1/2 tsp. ground cloves
4-5 cups washed and pureed strawberries
1 tsp. liquid stevia

Toss apples, cinnamon, allspice, cloves, strawberry puree, and stevia into an oversized crock pot.  Bake on medium to high heat (for approximately four hours) until apples are soft.  Transfer apples and strawberries in small batches into a blender or vitamix.  Blend until smooth.  Store jam in the freezer or refrigerator in mason jars or specific freezer containers.  Tip:  Leave 4-6 inches of air space at the top of containers that will be placed in the freezer.

 

Strawberry-Pear Salad with Curry Vinaigrette

Strawberry-Pear Salad with Curry Vinaigrette

Strawberry-Pear Salad with Curry Vinaigrette

Salad greens of your choice – washed and prepared
Strawberries – washed and cut
Pears – washed and cut into cubes
Pecans – crushed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 teaspoons maple syrup
1 teaspoon curry powder
2 teaspoons mustard – with no sugar, coloring, or preservatives
1 pinch Salt and pepper to taste

 

In a salad dressing container – combine balsamic vinegar, olive oil, maple syrup, curry powder, mustard, and salt/pepper.  Shake or stir until smooth.

Toss together salad greens, strawberries, pears, and pecans on a plate or in a bowl.  Drizzle dressing over salad and enjoy.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

There are three things you should know about me.

1.  If given the choice, I would choose a mango over chocolate any day.
2.  Summer time reading by the pool is one of my favorite activities.
3.  Mangoes + a hot summer day = one happy Angie.

Today was overcast and rainy.  The boys and I spent the day rotating between outside and inside activities… and when dinner time came, I knew we needed a little sunshine in our food.

This is when I introduce you to Vegan and Gluten-Free Fajita Rice Bowls with Mangoes.  Hold on to your taste buds, because this dish is amazing.  Seriously.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

1 onion, thinly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried chile pepper
Lemon pepper to taste
1 teaspoon kosher salt
2/3 cup freshly squeezed organic orange juice
1/2 cup cilantro, chopped
1 tablespoon organic lime juice

1 organic orange bell pepper, seeded, cored, thinly sliced
1 organic green bell pepper, seeded, cored, thinly sliced
1 organic red bell pepper, seeded, cored, thinly sliced
1 semi firm mango, peeled, sliced into strips

2 cans black beans
2-4 cups cooked  rice

Saute onion and garlic in olive oil until translucent.  Add spices, juice, and peppers and cook on medium heat until peppers are soft.  Stir in the rice and beans and continue cooking until the dish has achieved desired temperature.

Scoop into bowls and stir in mangoes.

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