Treats – Page 2

October 19, 2016

Winter Antioxidant Smoothie

Amongst all the stress that gets thrown at us this season-holidays, shifts in the weather, school and work deadlines- (I know, I just began to admit to myself that summer is definitely over), our bodies can take some major blows. All that stress causes oxidative damage and inflammation, which truly is the root cause of most diseases. However, even plain ol’ day to day life, certain foods, and exercise can also lead to oxidative damage/inflammation and buildup of free radicals in our body. That’s why it is so essential that we nourish ourselves with antioxidant-rich and anti-inflammatory foods when we can.

I want you to note this, also. More antioxidants does not always mean better. Many research studies show that too much of this good thing can actually cause harm! So no need to stock up on expensive antioxidant supplements- get your dose of antioxidants from whole food sources…which brings me to this smoothie!

If you are feeling run-down and lackluster, this smoothie is perfect to add into your rotation. It is so full of nutrient-rich ingreds that I will breakdown below. A little bonus: not only is this recipe gonna work wonders for your insides neutralizing all those free radicals and bringing down that inflammation, it’s gonna be beautifying, too. Think of it as a brightening, anti-aging face mask that you drink . In this case, you are what you eat, which means you will be deliciously refreshed both inside and out! If you find no other reason to drink this smoothie, do it because it is dang tasty!

So let’s talk ingredients, shall we?

Pomegranate seeds: Our wintery jewel in this smoothie! This fruit is brimming with antioxidants and polyphenols. It’s truly one of the OG superfoods before acai came on the scene. Plus, one pom contains 40% of your daily vitamin C needs, which is crucial if you want youthful, glowing skin.

Cacao nibs/powder: you are gonna notice a trend here, but say hello to even more antioxidants! This is the cacao bean (where we get chocolate) in a very minimally processed form. There should only be one ingredient: cacao! Cacao is rich in polyphenols, is a good source of many nutrients including iron and magnesium, and it’s a major mood booster that has been shown to raise serotonin levels.

Flax seeds: These are a great source of anti-inflammatory omega-3 fatty acids. Plus they are a great source of fiber and…antioxidants! Purchase them ground (or grind your own), because that makes it much easier for our body to absorb the nutrients. As an FYI to make it easier when you are navigating the store, ground flax seeds are the same as “flax meal”.

Chia seeds: More fiber, more omega-3 fatty acids, more antioxidants. Are you surprised? Can’t go wrong with a spoonful of chia and plenty of water to help improve digestion, too. Chia seeds absorb tons of water, so they help to make the smoothie thick in texture.

Matcha green tea powder: Ahhhh yes, this whole leaf green tea that is ground into a powder is all the rage now. As someone who has been consuming matcha for the past decade, I sometimes feel like a matcha connoisseur who has been waiting patiently for this to catch on. Been trying to get people to have this green drank for a verryyy long time. Matcha is full of EGCG, a type of polyphenol that has very high antioxidant activity. Plus that bright green color means it’s full of chlorophyll, which increase the blood’s capacity to deliver oxygen throughout the body. Love it!

Ready to get a serious antioxidant boost? Recipe is below!

Antioxidant Beauty Smoothie

Serves 2 as a snack, 1 as a meal

Ingredients

1 cup pomegranate seeds

1 1/2 cups milk of choice (I used unsweetened flax milk)

1 scoop protein powder- helps with satiety and stabilizing blood sugar levels

2 Tbsp cacao nibs

2 Tbsp cacao powder

1 Tbsp flax seeds

1 Tbsp chia seeds

1 tsp matcha green tea powder

Put all ingredients in blender, then blend it up, baby!

What are some of your favorite smoothie ingredients? I love smoothies, but sometimes in the winter they can seem a little “summery”, which is why I like to shift toward adding warming spices like cinnamon and nutmeg and Fall/Winter produce like pumpkin, pomegranate, and persimmon!

Talk soon! Let me know what posts/recipes you are interested in as we approach sweater weather and the “season of indulgence”.

XO,

Alexandra

October 6, 2016

Pumpkin Spice Date Balls

Well, well, well. If it isn’t the season for sweet treats and pumpkin flavored errthang! Before we jump into today’s yummy recipe, let’s catch up, shall we?

You may be saying to yourself, wow, Alexandra fell off the face of the blogosphere since May. Eek…May!!! Needless to say there aren’t really excuses for not getting on here and posting some sort of valuable and interesting content, but if you would accept my reasons for being MIA, here is what has happened in the last 4 months:

I graduated from my dietetic internship
I moved from SB to SD
I took an intensive 3 month biochemistry course (such a fun way to spend the summer…not!)
I studied for my RD exam (see above parenthetical)
I took and PASSED the RD exam- Yes, I am officially a Registered Dietitian Nutritionist, and it feels amazing!
I started a Masters program in Nutrition for Wellness

So that brings us up to current times. Thank you for sticking with me. I will work on balancing textbook reading and blogging from here on out!

Time to talk pumpkin. The de-facto MVP (most valuable produce) of the season. Pumpkin is a great source of vitamin A, which is crucial for eye health, skin health and cellular turnover, and even immunity. Plus, the beta-carotene (vitamin A precursor) acts as an antioxidant to neutralize free radicals in the body. Pumpkin luvahhhs rejoice!

This recipe is also refined sugar-free. We get the sweetness from dates, which are full of potassium (key for electrolyte balance and blood pressure regulation). Oats add heart-healthy fiber and make everything stick together, with the help of the dates. Pumpkin spice lattes and candy corn can’t even hold a jack o’ lantern to the nutrition power of these balls. (Pssst: Enjoy those things in moderation, and don’t feel guilty about it! There is a place for your favorite, traditional holiday treats, and a place for a whole food-based treats, as well.)

I like these to have as a snack, as a treat with a cup of tea, or to take on a hike for a burst of energy.

If you are looking for a more wholesome alternative to cupcakes, candies, and cookies that overflow during this season, these pumpkin spice date balls make a great dish to bring to a Halloween Party. If you have friends or family who are raw/vegan/gluten-free, this treat is just the answer!

Pumpkin Spice Date Balls

Makes about 16 balls

Ingredients:

1 cup oats (use certified gluten-free oats if this is a concern for you)

1 1/2 cups pumpkin puree

2 cups dates, soaked and pitted

2 tsp pumpkin pie spice

1 tsp vanilla

1/8 tsp salt

Optional for topping: Cacao nibs, cacao powder

Combine all ingredients (except cacao nibs and cacao powder, if using) in a food processor to make a “dough”. If you find the dough is a little dry, add a tablespoon of water or milk at a time to get the consistency sticky, but not loose. Portion out large spoonfuls (about 2 Tbsp) of the dough, and use your hands to roll it into a ball. Place on a baking sheet. If desired, roll date balls into toppings like cacao nibs of cacao powder. To allow the balls to set, place cookie sheet in fridge for 30 minutes to an hour

What are your favorite treats this season? What about all the pumpkin hype? Do you love it or think it’s overrated? Any Halloween treats you would like a healthy recipe makeover for? Let me know in the comments!

XO,

Alexandra

March 14, 2016

Shamrockin’ Smoothie

Who’s ready for St. Patrick’s day??? Funny childhood story: every year growing up,my sister and I would place our slippers at the end of our bed the night before St. Patty’s Day. (Disclaimer: we are not Irish in the least bit). In the night, the leprechaun, aka our mom, would stuff our slippers with little goodies and treats! We thought the leprechaun left presents in the slippers of all the children, but come to find out, none of our friends ever had this experience!! I remember one year, my sister got goo in her slippers, and I still got presents! Just goes to show you, it always pays to stay on the good side of a leprechaun

While we are talking about St Patrick’s Day traditions, let’s get right to a fan favorite and the recipe inspiration of the day: the Shamrock Shake. The OG Micky D’s Shamrock Shake clocks in at 530 calories and 73 grams of sugar. That’s for a small!!! That’s more than 18 teaspoons of sugar, people! Curious about what gives the shake its neon glow and minty flavor? Why that would be the Shamrock Shake syrup, with a not-so-magical list of ingredients:

High Fructose Corn Syrup, Corn Syrup, Water, Sugar, Natural Flavor (Plant Source), Xanthan Gum, Citric Acid, Sodium Benzoate (Preservative), Yellow 5, Blue 1.

Now that’s a list of ingredients unfortunate enough to make a leprechaun cry. Let’s not make any leprechauns cry this year, and stick to something more wholesome and nutritionally dense, shall we? Enter my Shamrockin’ Smoothie, the green juice-loving, yoga-doing cousin of the Shamrock Shake. The recipe for this Shamrockin’ Smoothie is creamy, satisfying, and minty, of course! It basically makes you feel like you’ve found your very own pot of gold, and now you drink all of your smoothies out of it. #tumblergoals

Just being real here: I have never had an actual Shamrock Shake. So while I can’t claim that this smoothie will taste like the real thing, I can claim that it’s darn delicious and wayyyyyyyy more nutritious.

Don’t be scared by this list of ingredients. There is no food coloring involved in this recipe, unless you count the glorious, natural color that come from mint, spinach, and avocado. Wait- spinach, mint, and avocado? Alexandra, are we making a salad or what?! Trust me, you cannot taste the spinach, and the avocado adds creaminess like you wouldn’t even believe. Plus, why not boost the nutrition of our smoothie with some vitamin-rich leafy greens, and some healthy monounsaturated fats? Ya feel?

Shamrockin’ Smoothie

Serves 2-3

Ingredients:

1 medium frozen banana
1 small avocado
1 cup spinach
1 cup mint
1 1/2 cups milk of choice
a few drops of peppermint extract– adjust depending on how minty you like it
1/2 cup ice to use as needed to adjust frothiness to your liking
optional garnish- a few mint leaves, cacao nibs

Add all ingredients to blender except for ice and peppermint extract. Blend it up on high until smooth. Taste, then add ice if you want a lighter, frothier smoothie, and add a few drops of peppermint extract for that strong, minty flavor!
If you want those smoothies Instagram-ready, top with a few mint leaves and a sprinkle of cacao nibs. Happy sipping!

Tell, tell: Do you have any fun (or weird) St. Patrick’s Day traditions? Even though my mom is not living in my apartment, I am still putting my slippers out at the end of the bed. You never know, maybe an actual leprechaun will step in this year ! Have a fab, very green week!

XO,

Alexandra

November 1, 2015

Pumpkin Spiced Party Popcorn

I hope you all had a spooky Halloween! Hopefully you are not in too much of a candy coma after all of yesterday’s festivities. I had a fun, low-key Halloween with my sister. We dressed up as spiders, went out to dinner, and watched movies. Sometimes it’s nice to have a night in. Plus, I love any excuse to lounge around in my PJs with some tea and a bowl of popcorn. But not just any popcorn…I like it gourmet! Today’s post is a yummy, healthy Fall (or all year, I don’t judge) treat. Pumpkin Spiced Party Popcorn is the perfect snack to whip up for parties, entertaining, movie nights, holiday gatherings, girl’s night in, or whenever the craving hits! It’s got all the flavors of pumpkin spice that you know and love, with a little sweetness from chocolate chips ( I used vegan ones sweetened with Stevia), and a hint of saltiness from a sprinkle of black sea salt. The salty/sweet combo is always a win in my book. I also love the crunch from the pumpkin seeds. Yep, this recipe uses pumpkin two ways- the seeds, and pumpkin puree as a base for the pumpkin seed “brittle”.

Popcorn is a great low-cal snack, and it is so versatile, too. I buy plain, unsalted popcorn and add my own mix ins, so I can really customize the popcorn to whatever I’m craving, and control the ingredients going into it. A lot of popcorn comes laden with butter, oil, salt, or worse- artificial butter flavor, so by flavoring it yourself, you can really keep the nutrition value of your popcorn in check. This was the first time I bought non-microwave popcorn, and I made it the old-fashion way on the stove top. It couldn’t be easier, and it makes you feel like a kitchen boss.

Time to add pumpkin seed’s nutrition profile to the list reasons we are all pumpkin obsessed!! Pumpkin seeds are a great source of iron, zinc, and protein, which are important nutrients to pay attention to, especially if you are vegetarian or vegan. Iron plays a major role in oxygen transport and DNA production. If you are always feeling tired, it could be a sign of iron deficiency, as iron carries oxygen to the mitochondria of the cells, which are responsible for energy production. Women especially need to make sure they get enough iron in their diet, since we lose some every month.

Zinc has tons of different functions, like playing a role in the breakdown and use of carbohydrates/fat/protein, the activation and use of insulin, optimizing immune function, hormone production, and in growth and repair of tissue. Show your body some love from the inside out, and add pumpkin seeds to your diet this season!

Pumpkin Spiced Party Popcorn

Makes 4 cups

Ingredients for the Pumpkin Seed Brittle

1/4 cup pumpkin puree
2 dates, soaked
1/4 cup plus 2 TBS milk of choice
1 cup pumpkin seeds

Ingredients for the Popcorn

4 cups popcorn: non- GMO, please! I use Bob’s Red Mill Kernels
Pumpkin Seed Brittle
1/4 cup chocolate chips ( I used vegan ones sweetened with Stevia)
sprinkle of black sea salt
dash of cinnamon, cloves, nutmeg
drizzle of oil (I used coconut)

To make the Pumpkin Seed Brittle:

Roast pumpkin seeds on a sheet pan at 300 degrees for 45 minutes.
While the seeds are roasting, place pumpkin puree, milk, and dates into a food processor and mix until smooth
Drizzle the sauce over the pumpkin seeds, and place in a the oven at 250 for 2 hours to crisp up the seeds. Your house will smell really yummy!

To assemble the popcorn:

To a large bowl, add popcorn, pumpkin seeds, chocolate chips, and a drizzle of oil. The oil will help the spices to adhere to the popcorn.
Toss with a spoon to coat popcorn with the oil. Add sea salt and spices. Toss to combine.
Add one more sprinkle of cinnamon as a garnish, and you are ready to snack away!

Let me know what you did for Halloween/what you dressed up as. And what are your favorite ways to dress up your popcorn? Have a fabulous week!

XO, Alexandra

August 26, 2015

Rose Story Farm + Raw, Vegan Rose Tarts

The inspiration for today’s recipe comes straight out of the garden, but probably not the type of garden you were imagining . Rose Story Farm is the most incredible rose garden in the cute beach town of Carpinteria, California. Walking the grounds is breathtaking and magical. I have never seen so many roses in my life, and honestly, it kind of made me feel a bit like Alice in Wonderland, strolling through another world, just through the rabbit hole. If you are ever in the Los Angeles/Santa Barbara area, take a trip to Rose Story Farm- they offer tours on Thursdays and Saturdays during prime rose season, April through November (so go soon before it’s too late!) And if you must take a little souvenir home, they have the most charming gift shop- think rose colored/flavored/scented everything, and a retail nursery where you can even get a gorgeous rose bush to take home and plant.

Keep scrolling through to see some snapshots from my tour of the farm, and for a yummy recipe featuring the floral, dreamy flavor of the queen of flowers: the rose!

Rose Story Farm is home to 25,000 rose bushes and 120 different rose varieties! Did you know there is even a rose variety named Princess Alexandra, which is now my favorite variety of roses, for obvious reasons. Rose Story Farm is owned and cared for by Danielle Hahn (and her very sweet, hardworking team). In 2014, she received the Great Rosarian of the World Award. Needless to say, I was taking note of any and every gardening tip I cold get my hands on.

Ever clipped roses when they hadn’t quite opened yet, only to find when you put them in a vase, they never open? A little trick I learned at RST: the earliest one should ever clip roses to guarantee that they will open is just after all of the sepals (the little green leaves that enclose the bud) have separated from the petals of the bud. Once the sepals drop, clip away for buds that open every time!

My all time favorite flowers are peonies, so any rose that has that lush, peony petal look to it makes me absolutely giddy. I have never seen such large, ruffled, jaw-droppingly beautiful roses in my life! The fields of roses brought out the little girl in me. I was ready to run through the garden and sit down for a tea party! (we did get to experience rose tea, by the way…but more on that later)

*Quietly humming “We’re painting the roses red”*

RST is home to many little kitties that just love to roam through the roses. (And who can blame them?) This kitty in particular was a very gracious host and accompanied us on the entire tour. Her name was Trixie, and I could tell she took great pride in welcoming us into her rosy habitat.

One more pic of Trixie, just because she was a darling, and she absolutely knows it. Oh how lucky to be a cat with a leisurely life at Rose Story Farm.

Another amazing thing about RST is the smell. The fragrance of rose is so strong, it just perfumes the air. I wish I could bottle the air and take it home with me. Our tour was on a cloudy day, but our tour guide noted that on a hot day, the fragrance is even stronger. I can’t even imagine what it would be like to experience that!

After the tour, we were treated to a luncheon in the gorgeous garden, complete with rose tea and their famous homemade rose-shaped lemon cake. They even sell the rose bundt-cake pans in their shop- too cute!

After delighting in all things rose, I was totally inspired to try my hand at a rose recipe. Rose may seem like an intimidating ingredient in the kitchen, but I assure you, this recipe is so easy (no baking!!!). These Raw, Vegan Rose Tarts are the perfect little bite of heaven. They contain no added sugar, are full of wholesome ingredients, and of course have that fragrant rose flavor that I was craving. These tarts indulge the senses without causing you to feel like you have actually “indulged”. I can imagine enjoying these tarts at a tea, at a garden picnic, or even any old afternoon where I feel like living “La Vie en Rose”.

Raw, Vegan Rose Tarts

Makes 14 mini tarts

Ingredients:

For the crust:

2 cups rolled oats
6 medjool dates, pitted
1/4 cup coconut oil

For the filling:

1 cup cashews, soaked at least 4 hrs or overnight in 1 1/2 cups water (reserve the water!)
1 Tbs culinary rose petals, added to the “soaking water” with the cashews, plus more for garnish
1 tsp-1 Tbs rose water, depending on your preference of rose flavor/intensity. (Rose water is an ingredient that can be purchased in many health food stores or oriental markets. If you have an oriental market near you, I would get rose water there, as it is typically less expensive than it is at a health food store.)

Directions:

to make the crust, add all crust ingredients to a food processor or high speed blender, and pulse until they are combined enough that they hold together with a doughy consistency.
to make the filling, start by combining cashews and rose petals in a bowl with 1 1/2 cups of water. This must soak at least 4 hours or overnight. This will produce a creamy base for our filling!
drain the cashews and rose petals from the water, reserving the water they were soaked in.
add the cashews, rose petals, and 1/4 cup of the reserved “soaking water” to a high speed blender. Blend on a medium/high speed for 20-30 seconds until creamy
taste the cashew cream, as this will determine how much of the “true” rose water (not the reserved water) you add. Add “true” rose water to the cashew cream according to preference. I like it really rosy, so I added a whole tablespoon. Stir to combine.
to make the mini tarts, form bowl shapes with the crust dough. Its totally ok if they look a little rustic.
add a dollop of cashew cream to each “bowl”, and top with rose petals for garnish.
refrigerate for at least one hour so the tarts can set up. Enjoy!

Have you ever made any recipes with rose before? It is such a unique ingredient that adds amazing, delicate flavor. Now that I have a favorite variety of rose, the Princess Alexandra, my next mission is to find a bush so I can plant my own!! Let me know your favorite types of roses, too!

XO, Alexandra

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