Pineapple Blueberry Smoothie (gluten-free recipe)

I whipped up a gluten-free pineapple blueberry smoothie after my pre-work run this morning. I definitely used too much vanilla protein powder making a bit sweeter than I like. The pineapples are sweet enough as it is, I definitely should have known better! Next time I’ll add a little peanut butter (my fav)!

So, here’s what you need to make this (note: all measurements are approximate):

  • 1/2 cup organic frozen blueberries
  • 1/2 to 3/4 cup coarsely chopped pineapple (I buy the big package from Costco)
  • 1/4 scoop (or more depending on your love of sweet) vanilla protein powder
  • 3/4 to 1 cup coconut milk (I love So Delicious Dairy Free Vanilla!)

1. Simply put all ingredients in your blender, and mix until thoroughly combined.

2. Serve in a glass and enjoy immediately!

Happy eating!

Pancakes with Cranberry & Ginger Chutney (gluten-free)

Happy Saturday everyone! I love making big breakfasts on the weekends. I’ve been craving pancakes recently so I made some gluten-free pancakes courtesy of the super tasty gluten-free Bisquick mix. I added in some gluten-free oats, and topped with some locally made cranberry and ginger chutney for a little tangy topping. 

To make the pancakes all you need is: 

  • 1 cup gluten-free Bisquick pancake mix
  • 1 cup milk (I use 2%)
  • 2 tablespoons vegetable oil (I use canola)
  • 1 egg
  • 1/4 cup gluten-free oats (i.e. Bob’s Red Mill) (optional)
  • 2 tablespoons of your favorite pancake topping i.e. That Sweet Zing cranberry & ginger chutney

1. Whisk all ingredients until thoroughly combined.

2. Heat up a medium to large frying pan to medium-high heat, then add a small amount of nonstick cooking spray or butter to coat the bottom of the pan. 

3. Ladle ~1/2 cup of the batter onto the coated frying pan, and cook until edges are dry, then flip and cook the other side of the pancake until golden. 

4. Serve immediately with your favorite pancake topping such as That Sweet Zing cranberry and ginger chutney.

The chutney is very tangy, has only a few ingredients, and is gluten-free, vegan, soy-free, dairy-free, and nut-free plus it’s locally made here in Boulder. I added a little bit of creamy peanut butter too!

What’s your favorite pancake topping? 

High Fiber Fruit/ Veggie Juice aka Cleans-You-Out

I recently saw an acupuncturist and she suggested making a high fiber fruit/ veggie juice that’s good for my blood/ Qi (very Boulder I know).  So I promptly bought some beets, carrots, apples, and ginger.  This recipe is easy and tastes surprisingly good (read: sweet) given the ingredients.  The beets give this juice a wonderfully dark red color (True Blood anyone?). You’ll need a juicer and a big glass. Warning: make sure you’ve got nothing planned for the morning after you consume this because it cleans you out (TMI I know).

Ingredients

  • 2 small to medium beets, greens removed, skin left on, diced
  • 2 medium carrots, ends removed, unpeeled, diced
  • 1 apple (any kind), cored, unpeeled, diced
  • 1 slice of raw ginger, unpeeled

Directions

1. Using a juicer, slowly push all ingredients through the juicing mechanism.

2. Sip slowly and enjoy!