Oct 9, 2017

Pumpkin Pie Breakfast Smoothie

video

Serves 1; blend all ingredients until smooth.

  • 1-cup almond milk
  • ½ banana
  • Protein powder, optional
  • ¼ tsp pumpkin pie spice
  • ½-cup frozen mango
  • ½-cup frozen pineapple
  • ½-cup pumpkin purée


Sep 28, 2017

Tomato, Mozzarella, Avocado & Basil Salad



It's the end of September. Summer is officially over. But here in Rochester, the crisp autumn air is finally sweeping through. If your garden is like ours, the tomatoes are still multiplying. We have enough for salads, plain with a dash of salt, or on a sandwich with a simple slap of mayo. This colorful combination is by far my favorite way to enjoy them – ripe and fresh of the vine!

INGREDIENTS:
  • Fresh Tomatoes, halved, sliced or quartered, depending on size of tomato
  • 2 – Haas Avocado, pitted and sliced to match size of tomato
  • 16 oz – Fresh Mozzarella, sliced to match size of tomato
  • 1 C – Fresh Basil, hand torn
  • ⅓ C – Extra Virgin Olive Oil
  • 1 – Lemon, juiced
  • Salt and Pepper to taste

METHOD:
  1. Make dressing by combining olive oil and juice of lemon; Shake with salt and pepper in mason jar until emulsified; Set aside. 
  2. Arrange sliced tomatoes, mozzarella, avocado alternating ingredients evenly.
  3. Scatter torn basil overtop. 
  4. Drizzle with dressing.
  5. Serve and enjoy!




Sep 20, 2017

Farro Salad for Rosh Hashanah

roasted rainbow carrots, kale, pickled beets, pistachios, Israeli feta, pomegranate vinaigrette

Tossed together:
  • Cooked farro
  • Chopped kale tossed in lemon juice
  • Roasted then chopped rainbow carrots (tossed in olive oil and salt, 450° for 20 min.)
  • Pomegranate vinaigrette (1 part pomegranate vinegar 3 parts oil, salt and pepper)
Topped with:
  • diced pickled beets
  • roasted and salted pistachios
  • crumbled Israeli feta

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