Fresh Florida Berry Smoothie
- ¾ cup unsweetened almond milk
- 1 cup fresh strawberries about 8 medium/large berries
- ½ cup fresh blueberries
- 1 5-ounce container nonfat vanilla Greek yogurt
- ¼ teaspoon ground cinnamon
- Optional additions: a scoop of protein powder
- 1 teaspoon bee friend honey (optional)
- 1 teaspoon Inspired organics chia or flax seeds (optional)
- Place all of the ingredients in a high powered blender in the order listed: almond milk, strawberries, blueberries, yogurt, honey, seeds and cinnamon. Blend until smooth.
- If you’d like a thinner smoothie, splash in a bit more milk. For a thicker smoothie, add a few handfuls of ice. Enjoy immediately, or place in an airtight jar and refrigerate for a few hours.
Notes : If you make this smoothie ahead of time, store it in a glass container with airtight lid for 1 to 2 days.
Broccoli & Cheese Stuffed Sweet Potatoes
- 3-4 sweet potatoes
- 1 head broccoli
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- 15-ounce can white beans (1 1/2 cups cooked)
- 3/4 cup water
- 1 cup Monterrey Jack and cheddar blend shredded cheese (Mexican blend)
- 1/2 teaspoon kosher salt
- Preheat oven to 450°F.
- Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 to 50 minutes, until tender, or slightly longer depending on the size of the potatoes.
- Meanwhile, cut the broccoli into florets. Mince the garlic. In a large skillet, heat the olive oil, then add the garlic. Wait until the garlic sizzles, after about 30 seconds add the red pepper flakes, the broccoli, and a few pinches of kosher salt. Sauté the broccoli until bright green and tender, 5 to 7 minutes.
- Drain and rinse the beans. In the bowl of a food processor, blend the beans, ¾ cup water, ½ cup shredded cheese, and the kosher salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy. Add the broccoli to the cheese mixture.
- After the sweet potatoes are baked, cut out the centers and remove some sweet potato (which can be saved and eaten later). Place the cheese and broccoli mixture into the hole in each potato, then top with additional shredded cheese. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.
Stewed Tomatoes & Peppers
-
2 tablespoons extra virgin olive oil
-
1 medium onion, chopped
-
2 plump garlic cloves, minced
-
3 green bell peppers
-
2 chopped tomatoes
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
-
Salt and freshly ground pepper to taste
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes.
- Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings.
Notes: Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
