by MaK* | Aug 28, 2017 | Easy Recipes, Healthy Choice
I’m always looking for new ways to incorporate more vegetables (AKA “undesirables,” to some people) into meals. It’s even easier to do with kids if you can leverage the fun colors. A purple smoothie? Yes, please.(AKA “undesirables,” to some people) into meals. It’s even easier to do with kids if you can leverage the fun colors. A purple smoothie? Yes, please. I was just thinking the other week about different ways to use the vacuum-packed beets in my pantry. When I received a Snapchat from my Aunt Michelle this morning showing her adding the gorgeous red root veggie to a smoothie, I knew exactly what I was having for breakfast. Here’s the beet-filled purple smoothie I whipped up this morning. The berries and banana in this smoothie really add some nice sweetness, and balance out the earthy flavors of the spinach and the beets — I promise. But if you’re nervous, feel free to use just one beet to start. (Bonus: It’s a non-dairy smoothie recipe. But if you’re a fan of cow’s milk, just substitute.) INGREDIENTS: 2 Beets, Cooked and Peeled 2 Cups Baby Spinach (because I add spinach to just about every smoothie) 1.5 Cups Rice Milk 2 Cups Mixed Berries (I happened to have blackberries and raspberries on hand) 1 Banana 6-8 Ice Cubes DIRECTIONS: Blend spinach, rice milk, and beets until liquefied. (I always mix the harder to blend items with the liquid first, to minimize any chunkiness in texture) Add berries and banana, blend thoroughly. Add ice, blend again – then pour and enjoy! This definitely makes one BIG purple smoothie, but it’s all good...
by MaK* | Jul 9, 2016 | Easy Recipes, Freezer Friendly, Healthy Choice
Have you tried green juices or smoothies in the past and struggled with finding the right balance of veggies to fruit. You know, so you don’t feel like you’re drinking straight kale with a sprinkling of dirt? This green smoothie recipe is for you. This came about when I had a bunch of avocados to use up FAST, and my mini decided to go on an avocado strike. (Up until recently, she LOVED them. Toddlers. Go figure.) I typically make protein shakes or smoothies, and present them to her as “ice cream.” She’s never turned one down. I win. Alright, you green smoothie maniacs who want things to be healthy AND taste good — here you go: INGREDIENTS: 1 Cup Fresh Spinach or Kale Leaves Optional: 2 Scoops Livfit Superfood Blend with Protein (Or Other “Greens” Powder) 2 Cups Milk (I use rice milk; you could use almond, or even orange juice) 2 Tablespoons of Lime Juice (About 2 Whole Limes Worth) 1 Banana 1 Fresh Mango, peeled, pitted & chopped (could also substitute a handful of frozen mango chunks) 1 Ripe Avocado, peeled, pitted & chopped 5-6 Ice Cubes DIRECTIONS: Blend milk, lime juice, spinach, and greens/protein powder if using. Mixing leafy ingredients with liquid first will ensure a smooth blend, other you might end up with a stray whole spinach leave between sips. Not a “smooth” smoothie. Add banana, mango and avocado pieces. Blend for 60 seconds or longer, depending on the power of your blender. Lastly, pulse in ice cubes and blend until smooth, Add more liquid or ice until you reach your desired consistency. Typically...
by MaK* | Mar 6, 2016 | Easy Recipes, Freezer Friendly, Healthy Choice
If you struggle with the idea of cutting down on sauces from a packet or jar, this is the perfect starter for those who are just beginning their journey of cooking real food from scratch. The best part? This creamy, savory coconut sauce could make a piece of cardboard taste delicious — but it’s actually HEALTHY, and it really can go over just about anything, from chicken, to veggies, to fish. And it’s super fast to boot, so let’s get to it. INGREDIENTS: Sprayable Coconut Oil (Enough to coat your pan to sautee onions) 1 Small Onion (or 1/2 a large onion), diced 1 Clove of Garlic, chopped (Feel free to sub 1 teaspoon of garlic powder if you don’t have fresh) 1 Can Full Fat Coconut Milk *Note: I recommend full fat coconut milk (I use Aroy-D). Be sure to check the ingredients to make sure it’s straight up coconut. Some discount brands will be “low fat” or will include several preservatives in their ingredients — these are processed, have little flavor, and have a waxy quality that isn’t great for that creamy quality you want in a sauce. DIRECTIONS: Put a saucepan on medium heat; once it’s hot, add your diced onions, stirring occupationally until they’re translucent Add chopped garlic and stir briefly, then pour in the coconut milk Simmer on medium heat, uncovered, until sauce is reduced and thickens — about 10 minutes. Pour over meat, vegetables, or anything you want! Creamy Coconut Sauce Tips: When I’m eating super clean, I don’t add any other seasonings, so this is a great sauce for low-sodium diets. If...
by MaK* | Feb 7, 2016 | Easy Recipes, Freezer Friendly
Every now and then, I crave a big, juicy bacon cheeseburger. But then realize I don’t have time to thaw burger, form patties, and flip them in the frying pan, all before the Midget’s 6:30pm bed time — so I came up with this quicker version a few years back, and it’s in high demand during football season. If you’re looking for a creative Super Bowl party recipe, it’s time to dole out some liquid bacon cheeseburger in a bowl. And good news — there’s still time to whip up a batch of bacon cheeseburger soup before the big game tonight! INGREDIENTS: 1 Large Onion, diced 3 Tbsps Flour 3 Tbsps Butter 1 Tbsp Chicken Stock Base (I use Better Than Boullion) 8-12 Slices of Cooked Bacon; chopped 1 lb – 1.5 lbs Ground Beef 1/4 Cup of Light to Medium Bodied Beer (I used Fulton Lonely Blonde, which is something I drink regularly anyway) 4 Cups Water 2 Cups Half & Half 16 Oz. Natural American Cheese (If you’re not a “real food” freak like me, you’d use Velveeta, but I’m not about manufactured cheese, so I went on the hunt for a real, natural melting cheese and this works great.) 8 Oz. Shredded Cheddar Cheese 1 Tbsp Worcestershire Sauce (I hate how much junk is in store bought sauces, so I made some homemade Worcestershire) 2 Tbsp Ketchup 2 Cups Diced Tomatoes 1 Cup Dill Pickles, chopped 2 Cups Romaine Lettuce, chopped DIRECTIONS: I typically keep a bit of pre-cooked bacon on hand, but if you’re starting from scratch, I recommend baking it on a foil-wrapped pan at 375° for...
by MaK* | Jan 27, 2016 | Restaurant Reviews
If you live anywhere in the Lakeville/Farmington/Apple Valley region, you can finally exhale. The newest eatery in Lakeville — Barley and Vine (formerly known as Copper River, formerly known as Molly Cool’s, and so on, and so forth) — has arrived. And spoiler alert: So far, it’s everything you wanted it to be. Let’s do a quick postmortem so we can get some closure. For the past 6 years, the big space with the awesome patio rotated owners and names, but not much else. Even at its best, we simply didn’t need another steak and chop house in our neighborhood. We needed a place with St. Paul-Minneapolis restaurant level flavor (at a better price) that was a close enough option for date night so we could try out our inexperienced fifteen year old neighbor as a babysitter. And though we mid-class-south-metro-suburbanites could shell out $12 for a glass of wine or $16 for a salad, let’s make it very clear: we don’t want to. That’s why we live in the ‘burbs. Our taxes suck, and we want the best of both worlds. So on day two of their much anticipated opening, my good friend Marsh and I ventured out 3 minutes west (see why we want this to succeed so badly? It’s literally next door.) to see if we were finally getting what we’ve been asking for. It was busy. Not too busy that we wanted to walk out, but a nice, balanced buzz of conversation hung in the air and a bustling service team weaved seamlessly between tables and the bar. We got excited. We were seated at...
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