Tropical Green Acai Bowl

Tropical Green Acai BowlThe temperature in Boston is finally out of the single digits and teens! We’ve been steadily in the high 30’s the last few days (even dipped into the FIFTIES on Sunday), and so as far as I’m concerned, it’s time for some tropical-inspired food. Just go with it…

Tropical Green Acai Bowl

Tropical Green Acai Bowl

Yield: 1 bowl

Tropical Green Acai Bowl

Ingredients

  • 2 cups packed kale (stems removed)
  • 1 frozen pack acai (I use Sambazon’s unsweetened smoothie packs)
  • ¼ cup coconut milk
  • 1 banana
  • 1 heaping cup pineapple chunks
  • ¼ cup granola (I used Nature’s Path Coconut Chia)
  • 2 tbsp hemp seeds
  • Shredded coconut
  • ½ tsp spirulina powder (optional)

Instructions

  1. Blend together the kale, acai, cocnut milk, ½ the banana, pineapple (save a few chunks for topping), hemp seeds and spirulina.
  2. Transfer from blender into a bowl. Top with the remaining ½ banana (sliced), pineapple chunks and granola. Sprinkle with shredded coconut.
http://pumpsandiron.com/2014/02/03/tropical-green-acai-bowl/

Tropical Green Acai BowlI ate this for breakfast the other day and loved it! I like making green acai bowls because when they’re 100% fruit-based, I sometimes find them too sweet. I’ve been adding a little bit of spirulina powder to all my green smoothies and acai bowls lately because it’s packed with iron and protein and, as an added bonus, turns everything a brilliant shade of green. That comes in particularly handy when you’re constantly taking pictures of your food… :)

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Cinnamon Peach Breakfast Quinoa

Cinnamon Peach Breakfast Quinoa

Remember when I told you all yesterday that I’d be posting another workout today? Well, I lied.

If you follow me on Instagram, you already got a little sneak peak of this recipe—and let me tell you, it’s not just my filter choice making it look good. This cinnamon peach breakfast quinoa is delicious!

Typically I like to start my mornings light, consuming mostly just fruits and veggies. I’ll make myself a juice, and then 20 minutes later (or whenever I’m hungry), I’ll have a smoothie or acai bowl as my breakfast. But some mornings, you just need something a little heartier, am I right or amiright??

Cinnamon Peach Breakfast QuinoaI found this recipe on one of my favorite food blogs, Skinnytaste, and modified it slightly, subbing in peaches and almond milk. So good! Think of it as a way better version of oatmeal (both nutritionally and texturally, in my opinion).

Cinnamon Peach Breakfast Quinoa

Yield: 1 batch

Serving Size: 1/2 batch

Cinnamon Peach Breakfast Quinoa

A hearty, nutritious breakfast of quinoa, applesauce and peaches.

Ingredients

  • 1/2 cup dry quinoa
  • 3/4 cup water
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup applesauce
  • 1/8 cup golden raisins
  • 1/2 cup almond milk
  • 1 peach, chopped
  • 1/8 cup pecans, chopped

Instructions

  1. Bring quinoa, water, cinnamon and vanilla extract to a boil. Then reduce to a simmer for about 10-12 minutes, or until quinoa is cooked.
  2. Stir in the applesauce, raisins and milk.
  3. Top with peaches, pecans and a dash of cinnamon.

Notes

If you're making a big batch ahead of time to eat throughout the week, only stir in the applesauce and raisins before storing. Add the milk, peaches and pecans when ready to serve.

http://pumpsandiron.com/2013/09/19/cinnamon-peach-breakfast-quinoa/

I loved the peach modification, but as soon as I spot Honey Crisps in the grocery store (I mean, are they not the Beyonce of apples, or what??), I’m going to try the original Skinnytaste version as well.

Cinnamon Peach Breakfast Quinoa Cinnamon Peach Breakfast Quinoa

Before I sign off for today, I wanted to let all you New Englanders know about the Newport Wine & Food Festival that’s taking place this weekend. I’m going to be attending Saturday’s Grand Tasting and can’t wait! I mean…wine, delicious food, cooking demos by celebrity chefs, wine, the historic Newport mansions, an ocean view, wine—it’s going to be awesome. I have a media pass for the event, so I’ll be sharing the inside scoop and all my pics on the blog next week, but if you’re looking for a fun way to spend the weekend, you should come, too! Tickets can be purchased here.

Do you guys follow Gina at Skinnytaste, too? What are some of your favorite food blogs?

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Sunday Squeeze: Juice Pulp Zucchini Muffins

Juice Pulp Zucchini Muffins

I don’t know about you, but sometimes I can’t help but feel wasteful just throwing away all my juice pulp. And the feeling is exasperated by the fact that I don’t have the best juicer in the world, so there’s still some moisture (and nutrients) left in all that fiber-filled pulp. While most mornings it’s just easiest to toss it, I was excited to try baking my juice pulp into some muffins the other week.

Juice Pulp Zucchini MuffinsIt was also perfect timing because the wonderful people over at One Degree Organic Foods sent me some of their sprouted spelt flour to try out. Sprouting enhances the nutritional qualities of a grain and makes it easier for our bodies to digest—and I’m all about digestion these days after reading The Beauty Detox Solution. :) On top of the sprouting factor, this is just one seriously amazing company. All their products are vegantic, meaning they’re organic and grown with only plant-based fertilizers, and there’s a QR code on each package that allows you to see exactly where it came from—video introductions to the farmers, pictures of the farm, everything. (The spelt I used is from Vale Farms in Lumby, British Columbia and was harvested by Farmer Don Hlaydich.) One Degree is clearly a company with a conscious, which I love.

One Degree Organic Foods

You definitely can get creative with the type of juice pulp you use, but for reference mine came from:

  • 1 small green apple
  • 2” ginger root
  • 2 small beets
  • 3 carrots
  • 2 handfuls baby spinach
  • 2 handfuls kale

Juice Pulp Zucchini Muffins

Juice Pulp Zucchini Muffins

Yield: 12

Serving Size: 1

Juice Pulp Zucchini Muffins

Instead of tossing your juice pulp, bake it into these delicious zucchini muffins!

Ingredients

  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • ½ cup applesauce
  • 1 tsp vanilla extract
  • 2 cups sprouted spelt flour (or any flour!)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ½ cup juicer pulp
  • 1 small (or ½ of a large) zucchini, shredded

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix all the dry ingredients in a bowl (flour, baking soda, cinnamon, salt).
  3. Mix all the wet ingredients in a separate bowl (honey, melted coconut oil, vanilla extract, applesauce).
  4. Slowly stir the wet ingredients into the dry until fully combined.
  5. Mix in the juice pulp and shredded zucchini.
  6. Scoop into an ungreased muffin tin and bake for 12-15 minutes.

Notes

I used spelt (which is a type of wheat), but you could easily substitute for another type of flour. If you’re enjoying leftovers the next day, cut the muffin in half, lightly toast, and spread a little almond butter on them—delicious!

http://pumpsandiron.com/2013/08/25/sunday-squeeze-juice-pulp-zucchini-muffins/

Juice Pulp Zucchini MuffinsJuice Pulp Zucchini Muffins

Have you cooked with juice pulp before? And do you have any favorite health/community-conscious food brands?

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