Fruity Yoghurt Shortbread Sundae – a Delicious combination of mixed berries, lemon flavoured Greek yoghurt and crumbled shortbread for a perfect after dinner dessert.
Yoghurt Sundae
You’ve eaten dinner and a little while later fancy something sweet. How about this yummy Fruity Yoghurt Shortbread Sundae? It is a delicious treat and feels so decadent.
Making a dessert like this with fruit and Greek yoghurt is a much healthier option too.
One of the biggest tailgate staples is Buffalo Chicken Wings. I’ve never been a fan of the wings, but I love the spicy, hot flavor of buffalo sauce. You can find Cauliflower Buffalo Wings and 100+ recipes in my book,Simple Green Meals.
Football season is here and even if you don’t care about the game, there’s one thing I’m pretty sure we can all agree on…. SNACKS! Are you looking for a healthy alternative to your favorite gameday snack? Then this recipe is for you! #goteam
Why I Can’t Get Enough Of These Cauliflower Buffalo Wings
The hotter, the better is my motto! Add as little or as much hot sauce you want.. just keep a glass of water nearby!
Vegetarian alternative to a classic is the best way to share this recipe. Not everyone will eat chicken wings, but I think everyone can agree that these Buffalo Chicken Wings will be a crowd pleaser.
Ranch dressing. Need I say more? You’re going to fall in love with the creaminess of this ranch dressing and you don’t have to feel bad about it.
Are you ready for your mind to be blown? Get ready because these “wings” are packin’ the heat!
Here’s some more game time snacks that have a healthy twist (and packed with flavors)
I’ve never been a fan of chicken wings—yet I love the spicy-hot flavor! I was so excited when I got this plant-based recipe to work.
Ingredients
For the wings
1/2 cup gluten-free all purpose flour
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon sea salt
1 head cauliflower, cut into bite-size florets
1 teaspoon virgin coconut oil, melted
2/3 cup Frank’s Red Hot Sauce
Cashew Ranch Dipping Sauce (Makes About 1/2 Cup)
1/2 cup raw cashews
4 teaspoons fresh lemon juice, divided
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
Pinch of paprika
sea salt and ground black pepper
Instructions
Preheat: Oven to 450°F. Line a rimmed baking sheet with parchment paper.
Mix together:In a large mixing bowl, combine the flour, water, garlic powder, and salt. Whisk until smooth and well combined.
Dip: Cauliflower pieces in the batter, making sure each piece is well coated, and arrange on the prepared baking sheet.
Bake: For 15 minutes, turning the pieces over halfway through the baking time.
Meanwhile, in another large bowl, stir together the oil and hot sauce.
When the cauliflower is done, transfer the pieces to the bowl with the sauce and toss well.
Place: Coated cauliflower back on the baking sheet and bake for 25 minutes, or until crispy.
Let cool slightly. Serve the cauliflower with the dipping sauce.
CASHEW RANCH DIPPING SAUCE(Makes About 1/2 Cup)
Place: The cashews in a medium bowl. Pour 2 teaspoons of the lemon juice over the top. Add enough water to cover by a few inches. Let soak 2 hours, then drain and rinse well.
In a food processor: Combine the cashews, 1/4 cup water, dillweed, garlic powder, paprika, the remaining 2 teaspoons lemon juice, and salt and pepper to taste. Process until smooth and creamy. Scrape down the sides as needed. Store in the refrigerator until ready to use.
Notes
Gluten Free. Vegan. Dairy Free.
To make the cashew cream even smoothie, double the recipe and use a blender on high. Add more water as needed to encourage blending.
Chocolate dipped cream filled cupcakes with a chocolate or vanilla filling center and snappy chocolate coating just like a Dairy Queen cupcake. My cupcake creation here is a lot more work than it is, and perfect for those looking for dairy free, gluten-free and vegan cupcakes. Chocolate Dipped Cream Filled Cupcakes These chocolate filled cupcakes...
One of the yummiest non-basil sauces you can make is this lemony arugula pesto recipe. People seem to have strong feelings about arugula: love or hate. Which side do you fall on? I love arugula, particularly on a salad or a burger. Yet it doesn’t have a place in a smoothie for me—I tried once and never again. In this arugula pesto recipe though, it provides a bright, bite which makes it a great sauce.
What is arugula?
Arugula, also known as rocket, rucola, roquette, and eruca, to name a few, is a member of the Brassicae family, and is a cousin to kale, cabbage, and radishes. The peppery flavor is attributed to the presence of glucosinolate. Glucosinolate may help prevent some types of cancer.
This leafy green originated in the Mediterranean, where it remains a popular salad vegetable. Baby arugula is less peppery or pungent because it is harvested while it is still young. Wild arugula, though usually harvested when young also, may pack more of a peppery punch. The larger the leaves grow, the spicier and stronger the flavor becomes. It also intensifies as spring progresses into summer. If you are an arugula newbie, then go for the young bunch first, working your way up to the stronger tasting, more mature leaves.
For the biggest nutritional bang for your buck, try to eat arugula raw, such as in a salad or in this arugula pesto. It contains all kinds of vitamins and minerals from vitamin K, vitamin C, vitamin A, and folate, to iron, calcium, potassium and magnesium.
How to make arugula pesto
Making pesto is easy and quick.
I start with pre-washed bagged arugula. If you’re using loose arugula, then be sure to give it a good wash and spin it dry in a salad spinner.
Chop the nuts and garlic so there aren’t large chunks of either in the pesto.
Using a food processor or blender makes things very easy. You can also make pesto by hand using a mortar and pestle.
Add the oil last, through the feed hold, in a slow steady drizzle so that it is incorporated. If the pesto separates, give it another whirl and it should come together again.
What makes this pesto vegan?
My arugula pesto recipe is 100% vegan, meaning no animal products are included in the ingredient list. Most traditional pesto recipes call for some kind of hard, aged cheese like Parmigiano-Reggiano or Pecorino Romano. Vegan arugula pesto relies on lemon zest and juice and almonds to add extra flavor and richness, respectively. Even if dairy doesn’t bother you, try this recipe out and see how it compares to your dairy-filled versions. I was pleasantly surprised how well it passed the taste test!
Recipes with Arugula Pesto
Try using arugula pesto in any of these recipes to brighten them up and add more protein and tasty flavors:
This arugula pesto might be a new concept for you, and I encourage you to dive in and try it! Even if arugula isn’t your green of choice, you might just fall in love with this recipe. Once you make it, don’t forget to rate and review it below. I’d love to know what you think!
Don’t toss that wilted arugula! Turn it into a fresh lemony pesto instead. Use it as you would any other kind of pesto, but it’s especially delicious served with roasted veggies or as a base for avocado toast.
Ingredients
¼ cup raw almonds, roughly chopped
2 garlic cloves, peeled and halved
4 cups arugula, loosely packed (wild or baby)
Juice and zest of 1 large lemon
½ cup olive oil
Sea salt, to taste
Instructions
Place almonds and garlic cloves into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
Add arugula and lemon zest to the food processor. Pulse a few times to combine.
With motor running, add lemon juice and olive oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Can also be frozen for up to 2 months.
Notes
Other nuts can be substituted for the raw almonds.
Swap half of the arugula with spinach or another mild leafy green or herb for a milder flavor.
Whether you need a chocolate fix, or a great dinner party dessert, this chocolate smoothie bowl is a winner. To really deliver on flavor, I partnered with my friends at Mountain Rose Herbs because their cacao powder is the BEST. Now, what’s the difference between cacao powder vs cocoa powder? Let’s find out!
Cacao vs Cocoa
Let my start by saying always read your labels. ALWAYS. The main difference between cacao and cocoa in the grocery store is often the additives added to cocoa powder (sugar, gums, etc). Cacao powder often looks like the healthier option, because companies market it as such. So no matter which one you buy, make sure it only has 1 ingredient in it. Now, there is a lot of debate on using the term cacao vs cocoa, and most of it comes from how cacao seeds are processed. Experts often refer to the pod of this seed as cacao, and then the powder left after the bean has been processed as cocoa. Companies aren’t consistent on this distinction, so that’s why reading labels is important. For this chocolate smoothie bowl, I use Mountain Rose Herbs Roasted Cacao Powder, because it is super clean and also produces the best taste.
How is cacao (or cocoa) powder made?
Cacao powder goes through a 7 day process of fermenting, drying, roasting, milling, pressing, and then conching seeds from Theobroma cacao trees. The quality of the powder comes from not only the quality of the seeds, but also from the science used during the process of extracting the cacao.
When buying cacao, look for a brand that you can trust to be high quality. I look for Certified Fair Trade, because this means that cacao farmers are paid a fair wage for their crop. Certified Organic cacao is also preferable.
Is chocolate actually good for you?
The short answer is yes! Natural cacao powder without added ingredients contains phytonutrients with antioxidant, antiradical, and anticarcinogenic properties. Using this powder in its raw form provides the most health benefits, as well as overall cleaner ingredients; so don’t be afraid to add some to your next smoothie, or just indulge in this chocolate smoothie bowl!
Types of cacao powder for a chocolate smoothie bowl
Cacao powder comes in a variety of forms: left raw, further processed, heated, or sometimes treated with alkaline. There are several types and grades of cocoa powder; below are the names you might see in your grocery store of choice:
Raw cacao– (the traditional process described above) made from cold pressing the un-roasted beans (or nibs) which removes the cacao butter.
Dutch-processed cocoa powder– darker in color and processed with an alkalinized solution to decrease acidity and produce a richer flavor. This process is done at high heat, which also most likely results in a loss of some antioxidants.
Natural cocoa powder is lighter in color and higher in acidity, but has still been roasted.
The different cacao and cocoa powders aren’t always interchangeable in baking, but for this chocolate smoothie bowl, any of the above kinds can be used. I personally reach for Mountain Rose Herbs Cacao Roasted Powder for this chocolate smoothie bowl and beyond. It is Certified Organic, Fair Trade for Life, Kosher, as well as very high quality. You can actually taste the difference.
Chocolate smoothie bowl recipe
At Simple Green Smoothies we strive to eat mostly plants, and eat them inside healthy meals, yet balance is necessary. This chocolate smoothie bowl is loaded up with healthy fats, dietary fiber, vitamins, and minerals and tastes like chocolate mousse, yet probably doesn’t count as a healthy meal. Don’t let the fat content scare you, I promise the healthy fats from the coconut milk and avocado are not your average dessert kind of fats. Healthy unsaturated fats play a big role in helping your body better absorb and use certain vitamins like A, D, E, and K, as well as beta carotene and lycopene. Omega-3 fatty acids are essential for nervous system, brain, and heart health and function.
Our friends at Mountain Rose Herbs sent us some of their Certified Organic Cacao Roasted Powder. It makes all the difference in this chocolate smoothie bowl. In addition to the avocado, coconut milk and cacao powder, I’ve added a little natural sweetener, vanilla, and a pinch of sea salt to round things out.
Make this smoothie bowl either a blender or food processor. Because it is so thick and creamy, it can be a little harder to scrape it out of a blender jar. If you use cold coconut milk and frozen avocados, the texture ends up being like soft serve ice cream…and what could be wrong about that?
To add some extra texture and natural sweetness, serve with fresh berries. I like to garnish with cacao nibs. They add a crunchy + nutty feel with a deep chocolate flavor (plus, they are my fav smoothie bowl topping!).
Chocolate smoothie recipes
Now that you know just how to buy cacao powder, let’s put it to good use! I’ve got several chocolate-y smoothie recipes that can be used as dessert, a post workout protein boost, a fun date-night snack, you name it!
Wether you make the below recipe for a crowd, or for a solo movie night, I’d love to know how it turned out! Your recipe ratings + reviews shape the content I create. So let me know if you scraped your chocolate smoothie bowl clean!
Remove and set aside 2 tablespoons of the coconut milk to use for the topping.
Place remainder in blender or food processor with frozen avocado, cacao powder, maple syrup (or sweetener of choice), vanilla, and pinch sea salt.
Blend until smooth, stopping to scrap down sides, as needed. (Depending on the blender, you may need to tamp down the ingredients as well.) The texture will be like something between ice cream and pudding.
Divide the smoothie into two bowls and top with berries.
This is my new favorite snack on a hot summer day. Blend frozen strawberries with just enough liquid for a thick, cold, ice cream like consistency. Otherwise known as a bowl of deliciousness.
Strawberry season was fast and furious this year. We loaded up and froze 2 flats worth, which is 16 quarts. They are supposed to last several months, but at the rate I’ve been making this strawberry ice cream they’re not going to last nearly that long.
I’ve covered the health benefits of strawberries in other recipes. Here’s a quick rundown. They are a great source of antioxidants in the form of vitamin C and manganese. Strawberries are also a very good source of dietary fiber, iodine, folate, copper, and potassium. This nutrient profile supports a healthy you.
You can make this ice cream smoothie with two ingredients. However, there are several add-ons listed to enhance the nutrition and flavor. I’ve been making this ice cream smoothie with slightly different ingredients and each time it has tickled my taste buds.
Big frozen strawberries can be a challenge to blend. Try slicing them in half or quartering before freezing. I also let them soak in my blender with the liquid for 5 minutes if I have time. Blendtec has a special jar for this type of blending. If you have a Vitamix the plunger is a huge help. If you don’t have a super powerful blender you may have to use a little more liquid. Your smoothie might not be as thick, but should be just as delicious. Enjoy!
Strawberry Ice Cream Smoothie Recipe
The Ingredients
1/2 cup kefir, raw milk, nut milk of choice, or water
1 cup frozen strawberries
The Optional Add-ons
1/4 teaspoon vanilla extract
1/2 tablespoon cacao powder
1/2 tablespoon coconut oil or ghee
1/3 cup yogurt
1/3 avocado
1 serving protein powder or gelatin
Garnish with bee pollen and/or cacao nibs
Show Time
Place the ingredients into your blender and blend for around 30-45 seconds or until nice and smooth.
Nutrition Information
Calories: 128
Fat: 5g
Protein: 5g
Carbohydrates: 17g
Fiber: 3g
Sugar: 12g
Vitamin A: 6% RDA
Vitamin C: 151% RDA
Calcium: 17% RDA
Iron: 4% RDA
I would love to know if you try this strawberry ice cream smoothie and how you liked it. Please leave a comment below. Happy Blending!
These twix cups are a healthy spin on the classic candy bar, Twix bars, only mine are grain-free, vegan, dairy-free and refined-sugar-free and nut-free, thanks to Sunbutter, the most delicious sunflower seed butter. Healthy Twix Cups These healthy Twix cups are three layers, just like the famous candy bar. And each layer is no bake...
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This is my new favorite snack on a hot summer day. Blend frozen strawberries with just enough liquid for a thick, cold, ice cream like consistency. Otherwise known as a bowl of deliciousness.