Chipotle sofritas veggie burrito

“Bite” of the Month- Chipotle and an Amazing Giveaway!

Chipotle has been loved by my husband since it first appeared in our neighborhood in Southern California. Me, not so much. For some reason, I didn’t quite get his love for this new “fast” food joint. I rarely ate fast food, not that this was your typical fast food restaurant, but the options were limited in their menu and that deterred me. Then one day, they started serving brown rice, so I gave them another chance. Better, still not my first pick for those “need to eat quick” days, but they were on my list and I would now go without a huge fuss. Then along came Sofritas…and this is when Chipotle and I reconciled our differences and started our courtship.

I love spicy, and spicy Sofritas are, but they are definitely still very flavorful. For me and my love of all things hot, they are perfect, but it may be a nice option to have a less spicy version for those who are not spice fans. Their veggie burrito however, is another great option and that is not hot at all, unless of course you add hot sauce like I do! The only thing Chipotle is missing before I can declare them a true love affair, is a whole grain tortilla. Although we do gluten free as much as we can, when it comes to tortillas we opt for whole grain or sprouted wheat because the taste is much better than all the gluten free burrito sized tortillas out there. Overall, I give Chipotle a two thumbs up…but get that healthy tortilla and I’ll be waving my thumbs way up high!

Click here for the details for an amazing give away…

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Blueberry mango banana breakfast popsicles

Blueberry Mango Banana Breakfast Pops

Summer is now in full swing allowing us to enjoy cold treats at least once a day. Smoothie bowls have been the highlight of our morning, the kids love this “ice cream” for breakfast treat. They top their bowls with delicious healthy ingredients like hemp seeds, fresh fruit and cacao nibs just as one would top a sundae, and devour it with the same excitement. When I got a text a few days ago from a good friend who supports my blogging journey by feeding me inspiration from time to time, I was very intrigued by her genius way of serving her kids breakfast. She told me that she froze some fruit and yogurt and called it a morning. And of course this got my blogging brain going, I had found my next blog post.

I decided to base this recipe off of our smoothie bowls. I wanted the first ones to be simple and easy, without a lot of fancy ingredients, but I also wanted them to be all encompassing in the health department. I decided on blueberries for those antioxidants, banana for our natural sweetener, mango for added flavor, hemp and chia seeds for protein and all the other goodness they have, and even snuck in some spinach! These came out perfect. Delicious, filling, healthy and my kids LOVED them. Picky eaters? These may be your answer.

Blueberry mango banana breakfast popsicles

Blueberry mango banana breakfast popsicles

Click here for full recipe…

4th of July with Veggies Don’t Bite

Recipes and menu for the fourth of July

Are you looking for a healthy way to celebrate our amazing country? Well, I’ve got you covered! Here’s a menu that won’t disappoint, from starting your day right with an antioxidant filled smoothie bowl, to finishing off with healthy, no refined sugar, cookies. These recipes will be a hit with adults, kids, vegans and non vegans alike. Check them out! Have a safe and happy 4th of July!

Click here for my 4th of July menu…

Arugula white bean tomato polenta bruschetta and miso balsamic dressing

Arugula White Bean Polenta Bruschetta with Miso Balsamic Drizzle

Ever since I created my Miso Balsamic Dressing I have been looking for other ways to use it. When I got invited to participate in the #TuscanyNowCookOff, it was a great opportunity to find another creative way to incorporate it into a dish. The sweet but tangy taste of the miso balsamic went really well with tomatoes so I decided to create a bruschetta type appetizer as an entry into the cook off. Because polenta was something I was playing around with, I decided to use it as my base instead of bread. I wanted it crispy so I baked it in the oven trying many different methods. There was plain, brushed with olive oil, coated in almond meal, and brushed with oil then coated in almond meal. Surprisingly the best method for the crispiest and most tasty polenta was the good old plain way, nothing on it, just slice and bake. It came out perfectly crispy and delicious!

The bruschetta topping I decided to add was a combination of white beans for protein, fresh tomatoes for that Italian authenticity and arugula for an added level of spice. I kept the seasoning simple and traditional with fresh garlic, salt, pepper and a squeeze of lemon, then livened the dish up by drizzling my new Miso Balsamic Dressing over the top. The flavors were so different, yet blended together very well. I loved how easy this appetizer was to make, but how unique it was too. Next time you’re looking for a fresh and fun dish, give this one a try!Arugula white bean tomato polenta bruschetta and miso balsamic dressing

Arugula white bean tomato polenta bruschetta and miso balsamic dressing

Click here for full recipe…

Strawberry banana blueberry spinach smoothie bowl

Patriotic Smoothie Bowl: Red, White & Blueberry

July is almost upon us and that means the heart of summer! Picnics, beach days, concerts in the park, the 4th of July and best of all my birthday, my husband’s birthday and our anniversary! It’s a big month for us over here and we do a LOT of celebrating. Celebrations usually mean cashing in the 10% of our diet where we don’t stress. But with that there needs to be balance and a lot of the time I find that balance in a good healthy nutrient filled breakfast.

Smoothie bowls have helped us beat the heat these days and they are a great way to sneak in those greens. Starting your day off healthy always feels great, there’s nothing better than beginning the day on a high note! This smoothie bowl is a treat the whole family will love. It’s easy to make and fun to put together, so celebrate America with this little taste of summer!

Strawberry banana blueberry spinach smoothie bowl

Strawberry banana blueberry spinach smoothie bowl

Click here for full recipe…

Portobello black rice burger with miso balsamic arugula

Portobello Black Rice Burgers with Miso Balsamic Arugula

I am slightly obsessed with creating veggie burgers. Maybe it’s because I have had so many awful ones, I’m not really sure, but one thing I know is that I love them! I have wanted to create a portobello burger for a while, but I wanted it as more of an ingredient versus the main burger itself. Needing a binder, I turned to black rice for its sticky consistency, sweet nutty flavor and powerful antioxidants. It worked fabulous and didn’t fall apart at all, which is a sign of a good veggie burger. I haven’t tried grilling these on the barbecue yet, but I bet they’d hold up well! Plus I love that the deep dark color of this rice gives you so many amazing nutrients! Filled with the same antioxidants found in blueberries and other deep dark foods, this rice is a great choice for any recipe.

I kept the seasonings simple in order to showcase the natural flavor in these burgers. Black rice is delicious, especially if cooked with veggie broth instead of water. It pairs really well with portobello mushrooms and the shallots and thyme add an extra level of flavor. I also hid some kale in here, because why not?! I used baby kale to avoid a strong taste, but you can also de-stem regular kale.

Because there is a hint of sweetness to the black rice I used, I wanted a topping that would complement it well. Putting my thinking cap on, I came up with a super simple and really delicious combination: miso and balsamic vinegar! I used chickpea miso and mixed it well with some balsamic, the result with an amazing flavor that made my taste buds happy. Sweet, tangy and the perfect dressing for some spicy arugula. This topping turned my burger from every day barbecue to gourmet lunch!

This dinner was a hit in our house, my kids loved the black rice and kept asking for more! So if you’re tired of the same old bean based veggie burger give these a try! You won’t be sorry.

Portobello black rice burger with miso balsamic arugula

Portobello black rice burger with miso balsamic arugula Click here for full recipe…

Baked truffle curly fries

Baked Truffle Curly Fries

Baked fries are a staple in our house, always served with our veggie burgers. I’ve switched it up using different types of veggies like my Asparagus Fries, used fun dips like my Garlic Chive Aioli, but until now the shape has stayed the same. A few weeks back I got my first spiralizer, which I love, so I decided to take a stab at using it for curly fries. I enlisted the help of my 3 year old, who was thrilled to be by my side in the kitchen, and together we made our first batch of curly fries. To give them a fun twist, we used some delicious truffle salt. It is so easy to do that even a 3 year old can do it, literally! So what’s stopping you? Get yourself this great spiralizer, grab a kid and get to work! You won’t regret it.

Baked truffle curly fries

Click here for full recipe…

watermelon-mint-cooler-12-2

Watermelon Mint Cooler

Summer is upon us and so is the shift to cool and refreshing recipes. This quick and easy drink was thrown together on a warm sunny day and boy did it hit the spot. The first time I made it I used fresh cut watermelon, which was delicious. I decided to freeze the watermelon for round two…best move ever! It is frothy, refreshing and a huge kid pleaser! There is no need for added sweeteners since watermelon has plenty of sweetness on its own, so this is a great way to give your kids a “treat” without compromising in the health department. So cut up some watermelon, freeze and try it out!

Watermelon mint frozen cooler

Click here for full recipe…

Raw zucchini noodles and veggies

Raw Zucchini Noodles & Veggies

Zucchini noodles, or zoodles as many playfully call them, have been on my mind for some time now. I’ve seen them on many blogs, they always looked so intriguing, but my assumption that they would not be as good as they looked kept me from giving them a shot. How wrong I was, lesson learned, branching out of your comfort zone can lead to some wonderful unexpected surprises! Being someone who has a hard time with change, I’m taking it slowly. Lol.

Taking it one step at a time, I bought a spiralizer. Best decision ever! I love it and so do my kids. We now spiralize everything! I’m pretty sure that my husband may take it away from me soon…I put my new toy to work and created this super tasty and healthy dish. It’s perfect for those warm days when you are looking for something other than a salad. Cold and fresh, it really hits the spot!

Raw zucchini noodles and veggies

For the kids, since this is a new dish, I decided to mix it with our normal quinoa spaghetti. Introducing new foods can be tricky for the little, even those easy eaters. I put a bowlful of the zucchini noodles in our pasta strainer, then when the pasta was ready, I drained it right over the top. This helped warm the zucchini just enough to make it a perfect transition to raw. I mixed it with the quinoa spaghetti right there in the strainer and served it with some raw veggies and my raw tomato marinara. Good move on my part, because they devoured it! If the kids like it, then I know you can give it a try!

Raw zucchini noodles and veggies

Click here for full recipe…

Blueberry peach pecan acai smoothie bowl

The World Cup Blueberry Peach Pecan Acai Smoothie Bowl

This is my first entry into a recipe contest! A few days ago I saw that Sambazon started a smoothie bowl recipe contest inspired by the World Cup. The rule was to choose a country that’s in the running, create a recipe, photograph it and submit. Game on!! This is my type of contest. I of course picked Greece, purely based on the fact that I am 100% Greek, and nothing to do with how good they are at soccer…lol. My brain went to work, and a design instantly came to me.

Blueberry peach pecan acai smoothie bowl

Blueberries are currently in season and our local market has the most amazing local organic ones right now so it was an obvious choice of ingredient. Plus, they represent the colors of Greece so win win for me! Since peach season is also on it’s way, I threw those into the mix, and of course had to include my beloved pecans. Hemp seeds were an obvious, and coconut is white which goes with the blue to make the colors of the Greek flag, so it all came together nicely. This smoothie bowl tasted as good as it looks so celebrate some soccer and give it a try!

Blueberry peach pecan acai smoothie bowl

Click here for full recipe…

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