Pitaya-Raspberry Smoothie Bowl


Happy Valentine’s Day! My love of green has turned pink. Well, sorta!

I was feeling a bit pretty in pink and festive for today. I'm fueling up with this hug in a bowl for a #rideordie spin class at Ride PDX today. I’m so excited my love bug is coming with me!

Since my typical morning or pre-workout smoothies are different shades of green, I thought it was only appropriate to switch it up today. But, don't worry, this smoothie still has some sort of greens in it!

The vibrant color comes from raspberries and pitaya (dragon fruit), which you can find this frozen tasty fruit at Trader Joe's. If you haven't tried pitaya, it's really delicious and has a surprising number of phytonutrients. It's rich in antioxidants. They contain vitamin C, polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as carotene and protein. What's not to love?

pink smoothie bowl 1
Valentine Smoothie Bowl 1

What You'll Need

A big handful of greens (baby kale, baby spinach, baby swiss chard)
1 frozen banana
50g raspberries, organic & forzen
12 ounces frozen Pitaya (Dragonfruit) puree or cubes
1/2 cup unsweetened almond milk
1/2 cup coconut water
40g oat bran
2 scoops vanilla protein powder (I used this brand*)
1 banana, sliced into medallions
14 raw almonds
sesame seeds
chia seeds
sunflower seeds

What You'll Need To Know

Add ingredients to a high-speed blend, blend serve in a bowl, sprinkle with topping, and enjoy!

* Use promo code 'valerie' at checkout for 40% off your order!

Recipe makes 2 servings

Grilled Chicken and Cauliflower Garlic Mash

Grilled Chicken with Cauliflower Mash 6

Who doesn't love mashed potatoes? I know I do. They are so fluffy and have a comforting factor to them. But, unfortunately, mashed potatoes aren't the healthiest pick. Change up your standard mashed potato side with this Paleo-friendly twist on this comfort food classic.

Last night for dinner I made a grilled chicken with creamy mashed cauliflower. This decadent-tasting side dish has that texture you're craving, reminiscent of the traditional favorite. The great thing is that mashed cauliflower is low-carb, unbelievably delicious and easy to make. Since the cauliflower has a much quicker cook time than potatoes, this whole recipe comes together in 30 minutes.

Pairing the cauliflower mash with grilled chicken is a match made in food heaven.  The orange and lemon juice, ginger and tarragon fill the chicken with flavor while it's marinating, ensuring tender, juicy results.

Grilled Chicken with Cauliflower Mash 4
Grilled Chicken with Cauliflower Mash 3

What You'll Need

For the cauliflower mash:
1 cauliflower head, cut into florets
1 tablespoon extra virgin coconut oil
Sea salt
1 teaspoon red chili flakes
3 garlic cloves

For the chicken:
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon chopped tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves

What You'll Need To Know

For the cauliflower mash:
Preheat oven at 450 degrees F.

In a large mixing bowl mix together the cauliflower florets with garlic, salt, pepper, red chili flakes, and coconut oil.

Transfer to a large baking sheet and place in oven to roast for 25 minutes.

Remove from oven and transfer to a food processor, and blend until smooth.

For the chicken:
While the cauliflower is roasting, in a wide, shallow dish, stir together lemon juice, orange juice, ginger, tarragon, salt, pepper, and garlic.

Add chicken, turn to coat, cover, and refrigerate, turning occasionally, for 2 to 3 hours. (This can be done the night before)

Prepare a fire in a grill or electric grill. Position the oiled grill rack 4 to 6 inches above the fire.

Remove chicken from marinade and pat dry; reserve the marinade.

Arrange chicken on the rack and grill, turning two or three times and brushing with the reserved marinade, until chicken is no longer pink in the middle, 15 to 20 minutes.

Serve on a plate and enjoy!

Recipe makes 4-6 servings.

Quinoa Avocado Coconut Bowl


Let's talk quinoa.

Lately, I've been enjoying using this ancient grain as part of my breakfast. It's an excellent, protein-rich grain to start your mornings. Combining the protein power of quinoa with the protein power of Greek or Icelandic yogurt makes this healthy treat more filling. And, if you're an early riser that hits the gym for a grueling workout, this is one bowl that will keep you fueled.

To be very honest with you, when I was creating this recipe, I had no idea how these flavor combinations were going to turn out. Quinoa.. Yum! Avocado.. Yum! Coconut.. Yum! But all together? Luckily, it turned out to be a winning combo.

This Quinoa Avocado Coconut Bowl is happiness in a bowl with all sorts of yummy things. It's really easy to make, especially if you cook the dry quinoa the night before.

Coconut Quinoa Avocado Bowl 1
Coconut Quinoa Avocado Bowl 1

What You'll Need

1/2 cup dry quinoa, rinsed
¾ cup and ¼ cup unsweetened almond milk, divided
5.3 oz vanilla yogurt (I used Siggi’s Icelandic but you can also use Greek yogurt)
1 medium banana
1/2 small avocado
1 tablespoon honey
1/4 cup raw cashews
dash of pink himalayan salt
Toppings: unsweetened coconut flakes and chopped pistachios

What You'll Need To Know

Cook quinoa according to package direction using almond milk (3/4 cup).

In a high-speed blender add: banana, avocado, honey, raw cashews, salt and 1/4 cup almond milk and blend together.

In a bowl or deep glass, add a layer quinoa, followed by a layer of yogurt, and a layer of banana-avocado mix.

You’ll want to split the quinoa into two bowls (I used stemless wine glasses), then divide the banana avocado mix between the two.

Divide the yogurt and top off the bowl, then add the coconut flakes, and chopped pistachios. This recipe makes 2 servings.