Grilled Avocado and Roasted Radish Crostini

Last night we were craving something packed with flavor, fun to eat, and different. We went on a scavenger hunt in the kitchen to see what we could find…not a whole lot. The winners were an avocado, radishes, and a whole grain artisan loaf of bread which we had bought at Kowalski’s Markets. So what did we decide to do with these gems? Make crostini, which is a  fancy name for toasted bread topped with what ever is in your kitchen!

Grilled avocado has been on our minds for a while. We’ve seen it in magazines and on the Food Network, but had never tried it. And we don’t know why! It’s so simple, and buttery, warm and delicious!

And since we’re currently addicted to roasted radishes (see our grilled pizzas post for more recipes with roasted radishes), we had to make a roasted radish and rosemary garlic crostini too!

We toasted thin half slices of bread rubbed with olive oil directly on the grill for about 2 minutes per side. Meanwhile, we placed the sliced avocado directly on the grill skin down for 2 minutes, then flipped it flesh down to cook for 2 more minutes. This way you get fancy looking grill marks! We also cut thin slices of radishes sprinkled with rosemary and black pepper, wrapped them in aluminum foil and roasted them on the grill for 10 minutes. We assembled our crostini (we sprinkled red pepper flakes on the avocado crostini and rubbed garlic on the roasted radish toast) and served them on the side of our spicy shrimp white bean stew for a relaxing dinner on the deck after yoga. It was only our second yoga class ever and we mistakenly went to a level three class. We thought yoga was meant to be relaxing, but when the instructor informed us that we were now going to be doing headstands, we just looked at each other and went into child’s pose. Needless to say, yoga was challenging and we felt we deserved a relaxing dinner.

The flavors were awesome, but what we loved most about this meal was the ease of making it. The entire meal only took 20 minutes to prepare and we used ingredients we already had on hand, without even planning! (See our Spicy Shrimp White Bean Stew post to get the recipe for the rest of this meal.) As long as you have some good bread on hand you can make your own crostinis and top them with whatever you find on your scavenger hunt. Happy double dipping!

Recipe

Ingredients

  • 1 loaf of whole grain bread, cut into thin slices
  • 1 avocado, grilled
  • 4 radishes, thinly sliced and roasted
  • Red pepper flakes
  • 3 sprigs of fresh rosemary
  • Dash of black pepper
  • 1 garlic clove
  • olive oil, to spread on bread

Method

1. Heat grill to 350 degrees.

2. Cut radishes into 1/2 inch slices. Place on aluminum foil, sprinkle with chopped rosemary and black pepper. Place on grill for 10 minutes.

3. Cut bread into thin slices, and lightly brush each side with olive oil. Place on grill on indirect heat, and grill 2 minutes per side.

4. Cut avocado in half, and remove pit. Place skin side down directly on grill for 2 minutes. Turn over and place avocado flesh side down on grill for 2 more minutes.

5. Remove radishes, bread, and avocado from grill.

Assembly

6. Slice avocado into bite sized pieces (so that it fits on the toast). Place avocado pieces on toast, and sprinkle with red pepper flakes.

7. Rub garlic clove on toast, top with radishes.

8. Serve warm as an appetizer, or as a side to our Spicy Shrimp and White Bean Stew. Enjoy!

Nutrition info for 4 crostini (2 avocado and 2 radish)

Calories: 226   Carbs: 35g   Fat: 9g   Protein: 6g   Sugar: 2g   Sodium: 282mg

Spicy Shrimp and White Bean Stew: Dinner in a Flash!

Being the good Scandinavians and Germans that we are, we grew up eating meals typically composed of a meat, a starch, and a vegetable. Although the flavors varied (we didn’t eat chicken and potatoes every night), our plates on Friday night usually resembled our plates from Tuesday and Wednesday night. The food was always delicious, but now that we have graduated from college we have taken it upon ourselves to spice up our weekly dinners, without sacrificing ease, simplicity and our monthly paycheck.

Who says dinner can’t be eaten with a spoon and still be satisfying? We made this flavor packed spicy shrimp and white bean stew using ingredients we had on hand and in just 20 minutes! Perfect for working corporate young women on the go. We simply combined canned diced tomatoes, along with a few fresh diced tomatoes, canned cannellini beans (we used Progresso), frozen shrimp, spinach, fresh basil, garlic, a little white wine (to make it a party!), and red pepper flakes in a saute pan and let it stew for 10 minutes. We hit a home run, maybe even a grand slam, with this dinner. For all you young people starting out on your own, this recipe is for you. Happy double dipping!

Recipe: Adapted from www.doitdelicious.com 

Serves 3

Ingredients

  • 2 Tbsp. olive oil
  • 1 15 oz. can diced tomatoes
  • 3 cloves of garlic finely chopped
  • 1/2 c. dry white wine
  • 1 1/2 lb. frozen shrimp with tails peeled
  • 1 15 oz. cannellini beans (also known as white beans), drained and rinsed
  • 2 c. spinach
  • 1 Tbsp. fresh basil (or 1/2 tsp. crushed, dried basil)
  • 1/8 tsp. freshly ground black pepper
  • 1/4 tsp. red pepper flakes

Method

  1. Drain tomatoes.
  2. Drain and rinse cannellini beans.
  3. Finely chop garlic cloves.
  4. In a large skillet heat 2 tbsp. olive oil on medium heat. Add garlic and cook until fragrant (for about 30 seconds).
  5. Add tomatoes and cook, stirring occasionally for 2 minutes.
  6. Pour in wine and bring to a simmer.
  7. Add shrimp and cook until tender (about 3-5 minutes).
  8. Stir in beans, spinach, basil, black pepper, and red pepper flakes. Cook until beans are heat through and spinach is wilted (about 2-3 minutes).
  9. Serve with grilled avocado and roasted radish crostinis (see crostini post for recipe). Enjoy!

Nutrition per serving

Calories: 267   Carbs: 35g   Fat: 1g   Protein: 26g   Sugar: 6g   Sodium: 1051mg

Homemade Pizzas on the Grill

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We are pizza snobs. While we don’t turn our noses up in the air at the mention or sight of the common fast food pizza joints, their numbers are not programmed on speed dial into our phones. No, we don’t often crave fast food pizza. But we do crave homemade pizzas.

We’ve been making homemade pizzas on the grill for two years. We’ve made them with our friends to celebrate the New Year, devoured them last summer with our Ole girlfriends at our pizza and wine party, and have made them for a fun summer family meal at the cabin.

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These are not your ordinary cheese pizzas with red sauce. They’re evidence of our creativity. We’ve topped our pizzas with everything from pheasant and capers, to butternut squash, beets and goat cheese. For the less adventurous (Dad), we have made the classic pepperoni, green pepper, and green olive pizza with homemade red sauce.

What is so much fun about homemade pizzas is that it lets all of our friends and family join in the creativity. Everyone makes their own personal pizza, topping it with whatever crazy thing they want!

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This past weekend was a mother-daughter weekend at the lake. And we made pizzas on the grill. As we learned from a magazine we girls were reading together on the deck, the key to cooking well is to consciously put your love and prana, or life force, into the food you make. Cooking is not about perfectionism (which we high achievers will now recite to each other every time we cook). Our pizzas had character. They weren’t perfectly round, but you could taste the love.

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We layered this crust with olive oil, Roma tomatoes, spinach, fresh basil, and loads of mozzarella cheese. Yum.

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We topped this pizza with roasted radishes, fresh rosemary, and parmesan cheese. We are now obsessed with roasted radishes after this pizza. Expect more recipes with roasted radishes to come.

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This was our more traditional pizza. Homemade tomato sauce (so simple!), red and yellow peppers, mushrooms, mozzarella, and red pepper flakes.

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And our favorite of the night…roasted butternut squash, roasted red beets, spinach, and goat cheese. Writing this makes us want a bite of this pizza right now!

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Preparing the dough takes some planning ahead since it needs to rise for at least four hours in the refrigerator. But the process is simple, and remember you don’t have to be perfect. Invite your friends over, or make these for your family, or yourself (we won’t judge if you devour them all on your own). Happy double dipping!  

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Recipe – from Star Tribune Taste Section July 2010 http://www.startribune.com/lifestyle/taste/recipes/98936249.html

Makes 6 (8- to 10-inch) pizzas.

Ingredients

• 3  ½ c. whole wheat flour, plus extra

• 2 tsp. instant yeast (Instant yeast is also called rapid rise or bread machine yeast.)

• 2 tsp. kosher or coarse salt

• 1 ¼ c. cool water

• 1 tbsp. honey

• ¼ c. olive oil

Method

  • In a medium bowl, combine flour, instant yeast and salt.
  • Mix together water, honey and olive oil. Add liquids to flour, mixing with a wooden spoon until combined. (In a mixer, use the dough hook.) Add additional flour if necessary until dough comes together in a fairly firm, slightly sticky ball.
  • Turn dough onto lightly floured surface. Compared with typical bread dough, pizza dough actually is better if it’s a little undermixed. Knead dough for a few minutes, flouring hands if necessary, until the dough is smooth and elastic.
  • Place the dough in a large well-oiled bowl and turn it so the top is oiled. Cover with plastic wrap and let it rise until it begins to look puffy. Place in refrigerator overnight, or for at least 4 hours.
  • About an hour before baking or grilling, remove the dough from the refrigerator and turn out onto lightly floured surface. Divide into six equal parts and shape each into a smooth ball. Place the balls on an oiled baking sheet, leaving space to expand. Cover them with a dish towel and set aside. Use this time to prepare your toppings.
  • As the grill is heating, shape the rounds. Using a rolling pin on a floured surface or with floured hands, stretch each ball into an 8- to 10-inch circle and place them on separate sheets of floured parchment or waxed paper. You can stack them.
  • Take the dough rounds, your sauce of choice, and the assembled ingredients outside to the hot grill.

Cooking on the grill:

  •  Heat your gas grill to medium, or about 400 degrees; if using coals, you should be able to hold your hand 6 inches over the heat for 3 seconds. Move the coals so that they heat half of the grate, to create areas of direct and indirect heat.
  • The assembly line approach to making multiple pizzas: Lightly brush one side of a dough round with olive oil and place it oil-side down on the grate directly over the coals. Replace the grill cover and oil the next round.
  • After about 1 minute, open the grill. The first round should look puffy and have clear grill marks on the underside. Remove it and flip it grilled-side up onto a cookie sheet. Quickly spread it with toppings, then return it to the portion of the grate that’s over indirect heat. Place the next oiled round on the grate over the coals. Replace the grill cover.
  • After another minute or so, open the grill to check on the untopped pizza. If it’s ready, remove it, replace grill cover, then add pizza toppings. The pizza in the grill should be done by now; if it is, remove it to a cutting board and place the newly topped pizza over that section of indirect heat. Place another oiled round over the coals, maintaining this system of topping and shifting until all the pizzas are baked.

You can also cook these in the oven which we have done on New Year’s Eve when it’s too snowy on our deck to grill and ice cold outside. It’s just as good!

Cooking in the oven:

  • Place shaped dough on a baking sheet generously dusted with cornmeal and add toppings. If using a pizza stone, preheat it and then slide pizza onto it.
  • Bake pizza in a preheated 450-degree oven for 15 minutes (if using heated pizza stone) or about 20 minutes if on a baking sheet.

Nutrition info for one 8″ pizza crust

Calories: 154   Carbs: 16g   Fat: 9g   Protein: 2g   Sugar: 3g   Sodium: 587mg

Blackberry Gin Fizz – Toasting the Summer Solstice

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Happy summer solstice! How did you celebrate the longest day of the year? We toasted it with a fun and fizzy gin and tonic, which we sipped on our evening boat cruise around the lake. G and T’s are our drink of choice at the lake, light and refreshing. While we enjoy the classic drink, it’s sometimes fun to put a twist on tradition.

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We stumbled upon this blackberry basil G and T in Costal Living magazine and had to try it. The subtle tartness of the blackberries combined with the sweetness of the basil, and the fizz of the tonic gave our taste buds a jolt. It was the perfect summer solstice drink!

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Happy summer! Happy double dipping!

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Recipe- Adapted from Costal Living July Edition 2012

Serves 4

Ingredients

  • 3 oz. blackberries, rinsed
  • Gin (we used Tanqueray)
  • Tonic (we used diet tonic to cut out the sugar)
  • 1 Lime
  • Basil

Method

  1. In a blender or food processor puree blackberries.
  2. Using a sieve strain blackberries to separate the seeds from the juice.
  3. In a pitcher mix blackberry juice and tonic (enough to fill 4 glasses). Squeeze a little lime juice in the mixture.
  4. Add Tanqueray to each glass filled with ice, and distribute blackberry and tonic mixture evenly between the glasses. Stir.
  5. Add a slice of lime, fresh basil, and 1 blackberry to each glass.
  6. Sip and enjoy!

Nutrition info per serving

Calories: 86   Carbs: 3g   Fat: 0g   Protein: 0g   Sugar: 1g   Sodium: 0g

 

Rosemary Garlic Hummus

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Hum mus do you like hummus?  We like it so much that we don’t just double dip in it, we triple dip. It’s a great any time snack and delightful versatile spread. At St. Olaf we were spoiled with homemade hummus of almost every kind imaginable. Feta and garlic, roasted red pepper, goat cheese, spicy chipotle, basil, white bean…the list is never ending. Since we can no longer walk three minutes to the caf and pay with our fake money (also known as a pre-paid meal plan. Thanks Mom and Dad!) we’ve been buying our hummus. But to be honest it’s just not up to par with our spoiled taste buds. However, last Saturday we went out to dinner at a restaurant in Minneapolis, the Wilde Roast (so good!), where we were served hummus that contended with that of the caf. We asked our server what was in the hummus, but she wouldn’t reveal the secret recipe for this mouth-watering dip. So today we decided to toss away store bought imposter hummus, and create our own. While it does not taste exactly like the hummus in the caf or at the Wilde Roast, it’s pretty darn good and very simple to make. Not to mention less expensive too!

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We made a refreshing lemon rosemary and garlic hummus to go with the freshness of summer. When we first started blending the chickpeas they had a chalky texture. Who really wants to eat chalk? (Besides your three year old cousin, niece or nephew, which we know from experience is true). To solve this dilemma we added a few teaspoons of plain Greek yogurt. And voilà! We created the smooth and velvety hummus we had been craving, with just a few whole chickpeas remaining to add texture. Our hummus could have used just a bit more lemon, so go ahead and taste the hummus as you blend it, and add more garlic or lemon as needed.

We have two weeks of freedom left before we start our “real life” as corporate working women. In the meantime we are relaxing by the lake at our cabin and soaking up the summer sun, which surprisingly can build up an appetite! So we enjoyed our hummus with carrots, cauliflower, grape tomatoes, and apples on the deck. It was so tasty! Thankfully we made enough for left overs which will be great spread on a piece of multi-grain bread, with a slice of tomato and avocado for lunch tomorrow. Happy double dipping!

Recipe

Ingredients

  • 1  15 oz. can chickpeas, drained and rinsed
  • Juice of 1 ½ lemons (about 1/3 cup)
  • 3-4 cloves of garlic
  • 3 teaspoons plain Greek yogurt
  • 3 sprigs fresh rosemary
  • 3 tbsp. warm water
  • 4 dashes garlic salt (you can add more or less at your discretion)
  • Dash of black pepper

Method

  1. In a food processor chop garlic.
  2. Add chickpeas, rosemary, lemon juice and water and pulse a few times. Mixture should remain chunky.
  3. Add yogurt and garlic salt, and blend. If the hummus is too chalky add more Greek yogurt.
  4. Taste to test flavor. Add more garlic, garlic salt, and lemon as desired.
  5. Serve with fresh veggies, spread on crackers, pita bread, or dip in tortilla chips. Enjoy!

Nutrition info per serving (2 tbsp.)

Calories: 65   Carbs: 9g   Fat: 1.5g   Protein: 4.5g   Sugar: 3g   Sodium: 1695mg

*You can lower the sodium amount by using less garlic salt.

Grandma Patty’s Swedish Pancakes – Father’s Day Brunch

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To celebrate Father’s Day we went to our Grandma Patty’s house for brunch, where she prepared a special meal for Grandpa Norm and our Dad, which we girls also got to enjoy. Grandma Patty was the daughter of Swedish immigrants, who devoted their life to family and food. Growing up she worked in her father’s restaurant where she learned this famous family recipe. She also learned a few tricks from her mother who owned a doughnut shop and was renowned for her baking.

We’ve watched Grandma Patty make her Swedish pancakes since we were little girls and are still mesmerized by her swiftness and grace in the kitchen to make each delicate pancake. We asked Grandma Patty for the recipe and she told us, “It’s an old family recipe. One I’ve never seen.” Meaning, she doesn’t use a recipe. The measurements are ingrained in her through years of practice. But, after some digging through her stacks of recipe boxes she found the recipe scribbled on an old notecard.

This is the first time any of Grandma Patty’s family recipes have been made available for non-family use. So you should feel pretty lucky that we’re sharing this with you. And you should definitely make them. The process is not that complicated. The only challenge is that the  pancakes are thin, so it takes some finesse and a delicate hand to flip them. Even if yours don’t turn out perfectly rolled like Grandma Patty’s, don’t fret. It’s hard to compete with a pro.

We like our pancakes topped with fresh berries, especially lingonberries which are a traditional tart Swedish berry. You’re more likely to find these at the grocery store in the winter, or you can buy them frozen. Grandpa Norm and our Dad are more classic, and load theirs with maple syrup and butter. Grandma Patty and our mom top theirs with a fried egg prepared over-easy. No matter how you top your pancake, you will always be left wanting more. Happy double dipping!

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Grandma Patty flipping the pancake. It’s ready to flip when small bubbles appear on the surface.

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The pancake has been flipped and is golden brown. Our mouths started to water as we watched them finish cooking.

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Grandma Patty rolling up the pancake. It’s ready to eat!

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Serves 4 (2 pancakes per serving)

Recipe

Ingredients

  • 4 eggs
  • 2 cups milk
  • 1 cup flour
  • 1 tbsp. sugar
  • ½ tsp. salt
  • 1 tbsp. melted butter

Method

  1. Combine dry ingredients in a large mixing bowl.
  2. Beat eggs well and add to dry ingredients.
  3. Add melted butter to mixture and mix.
  4. Cover bowl in plastic wrap and let batter rest for 10 minutes at room temperature.
  5. Pour a small amount of batter on to a greased, hot skillet or pan (use butter or cooking spray). Grandma Patty doesn’t measure the amount of batter so pour at your discretion. Just remember that the batter will spread when poured. It dosen’t have to be in a perfect circle either because you will roll them in the end, so shape won’t even matter.
  6. Flip pancake over when small bubbles appear on the surface. Make sure the spatula is completely on the underside of the pancake so that it doesn’t break. These pancakes are thin!
  7. When pancake is golden brown gently roll it up using a spatula.
  8. Top with berries, syrup, honey or lingonberries. Serve and enjoy!

Nutrition Info for 2 Swedish Pancakes

Calories: 258   Carbs: 32g   Fat: 9g   Protein: 13g   Sugar: 9g   Sodium: 447mg

Mighty Machine Smoothie

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Let’s play a guessing game. We’re going to give you five hints to help you guess the mighty mystery ingredient in this smoothie. Ready? Let’s play.

1. It’s rich in folate, fiber and antioxidants which help promote cardiovascular health. It keeps your heart a-pumpin’ and corpusles a-jumpin’.

2. It helps keep your skin looking fresh and glowing.

3. It’s rich in vitamin K which keeps your bones strong and your brain sharp.

4. It boosts your immune system.

5. Popeye the Sailor loves it!

Guesses?

…Spinach! Now please, don’t crinkle your nose like our mom did when we told her what was in this smoothie. The sweetness of the strawberries and banana, the tang of the Greek yogurt, and the chocolate protein powder successfully masks the spinach. Your taste buds don’t know it’s there, but your body will! Try this mighty machine smoothie for breakfast, after a work-out, or for a snack. We made it after our run this morning, and decided to place it in the freezer for 15 minutes and indulge in an icy treat. If you have the self-control to delay drinking this yummy smoothie for 15 minutes, we highly recommend freezing it. But if your mouth starts to water and you must drink it immediately, by all means do so. It will taste just as good. Happy double dipping!

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As always, serves 2

Recipe

Ingredients

  • 1 banana
  • 4-6 medium strawberries
  • 2 cups spinach
  • 1/3 cup plain Greek Yogurt
  • 2 scoops chocolate whey protein powder
  • 10-12 ice cubes
  • Dash of cinnamon

Method

Place all ingredients in blender and mix until smooth and creamy. Pour in glass and place in freezer for 15 minutes if you want a delightful frozen treat! Drink and enjoy!

Nutrition Info per serving

Calories: 196   Carbs: 24g   Fat: 0g   Protein: 28g   Sugar: 13g   Sodium: 132mg

Tex-Mex Slow Cooker Shredded Chicken Tacos

 In the summer we like to grill outside on our deck. But yesterday it was rainy with thunderstorms and grilling outside was not very appealing to us. We still wanted a summertime meal so we decided to make these easy and flavorful tex-mex slow cooked shredded chicken tacos. Two of our friends came over to cook this meal with us. Well really, they watched us cook this meal. They prefer to chat rather than chop. But their company is always welcome!

The chicken has many different spices and gets an extra flavor kick from the jalapeño. We paired the chicken with a sweet peach salsa and avocado slices to complement the spice. All of us throughly enjoyed the tacos, even our friend who has a low tolerance for spicy foods.

The tacos require a little planning ahead. There are some unique ingredients and the chicken takes three to five hours to cook in the crock pot. But using a slow cooker has its advantages. Once you get the chicken cooking your work is basically done, and you can enjoy the company of friends while you wait. You can also double the recipe and have left-over chicken for lunch or dinner later in the week. It would be excellent in a taco salad or on a bun. Happy double dipping!

 

  

Recipe (adapted from Good Life Eats blog www.goodlifeeats.com check it out!)

Serves 4 (4-6oz. of chicken and 2 tortillas per person)

Ingredients for chicken

  • 4 boneless, skinless chicken breasts
  • 1 ¼ teaspoon cumin
  • 1 tbsp. chili powder
  • ½ tsp. coriander
  • ¼ tsp. paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1/3 cup chicken broth (low sodium)
  • 1/3 cup cilantro leaves, chopped
  • 2 limes
  • 1 large onion, chopped
  • 1 jalapeño, seeded and minced
  • 4 garlic cloves, minced
  • 1 tbsp. olive oil                                                                                                                                                                 

*The pig on the right is named Justin. He tells our guests what’s for dinner, except when we’re serving pork.  

Ingredients for salsa

  • 1 peach, chopped
  • ½ cup grape tomatoes, sliced
  • 1 red bell pepper
  • 1 jalapeño
  • Juice of 1 lime
  • 1 tablespoon cilantro, chopped
  • Dash of black pepper

Additional Ingredients

  • 1 avocado, sliced
  • 1 cup shredded lettuce
  • 8 whole wheat tortillas (we used Cruz brand tortillas)

Method (see pictures for some visual guidance)

  1.  Sauté chopped onion in a medium pan on low heat with olive oil for about three minutes.
  2. Add cumin, chili powder, coriander, paprika, and garlic and sauté for three more minutes.
  3. Add chicken broth to sauté pan and scrape sides to remove any caramelized residue (in fancy culinary terms this is called deglazing).
  4. Rub chicken with salt and pepper, and place in crock pot.
  5. Squeeze the juice of 2 limes on top of chicken.
  6. Add cilantro, jalapeño, and pour onion mixture over the top.
  7. Cook on low heat for 3-5 hours, or until chicken is completely cooked through and tender.
  8. Remove the chicken from the crock pot, and in a separate bowl shred the chicken breasts apart using two forks.
  9. Add the chicken back to the juices in the crock pot.
  10. Place chicken on warm tortillas with peach salsa, shredded lettuce and avocado.
  11. Serve and enjoy!

Nutrition info per serving for 2 tacos (4oz. of chicken)

Calories: 498   Carbs:  42.5g   Fat: 17.5g   Protein: 47g   Sugar: 8g   Sodium: 579mg

Blueberry Peach Cobbler Oats

Dessert for breakfast…who doesn’t love that? And now that it’s summer, and peaches and blueberries are in season, it only seemed right to make blueberry peach cobbler oatmeal for dessert breakfast this morning. The thickness of the Greek yogurt mixed with the oats created a mouth-watering gooey texture. Combined with the warm peaches and bursting blueberries, this oats recipe tasted just like blueberry-peach cobbler (minus all the sugar and butter, a plus for your waistline!). The slivered almonds in each bite gave this breakfast a satisfying crunch. So take your blueberry-peach cobbler oats out on the deck with a cup of coffee and enjoy your dessert breakfast! We certainly did. Happy double dipping!

*Note the Swedish flag on the coffee cup…a tribute to our Scandinavian roots.

Ingredients

  • ½ cup dry oats
  • ¾ cup water
  • ¼ cup plain Greek yogurt
  • ½ small peach
  • ¼ cup blueberries
  • 2 tablespoons sliced almonds
  • Dash of cinnamon
  • Drizzle of honey

Method

  1. Cook oats according to instructions on package.
  2. Add Greek yogurt, honey, peach, blueberries, and cinnamon when oats are almost fully cooked. This makes it taste like warm, fresh out-of-the-oven blueberry-peach cobbler.
  3. Sprinkle almonds on top.
  4. Stir and enjoy the best breakfast ever!

Nutrition info per serving

Calories: 354   Carbs: 52g   Fat: 11g   Protein: 17g   Sugar: 19g   Sodium: 58mg

Berry Spice Banana Nut Smoothie

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The other night we were craving a late night treat. Something cool and sweet, smooth and crunchy. So what did we decide to make? A berry spice bannana nut smoothie! The blueberries and strawberries were the perfect sweet treat for summer. Add a heaping scoop of crunchy natural peanut butter and chopped almonds on top and you get the perfect crunch to smooth ratio. The dash of cinnamon tickled our tastebuds with each slurp and will definitely tickle yours! Happy double dipping!

Recipe

As always, serves 2

Ingredients

  • ¼ cup blueberries
  • 6 medium strawberries
  • 1 medium banana
  • About 8 ice cubes
  • ¼ cup skim or 1% milk
  • ¼ cup plain Greek yogurt
  • Dash of cinnamon
  • Slivered almonds to top
  • 1 heaping scoop of natural crunchy peanut butter on the side

Method

Combine all ingredients in blender. Blend until fully mixed and smooth. Pour in glass. Sprinkle with chopped almonds and add a heaping spoonful of peanut butter on top. We also added a few berries on top which was delicious!

Nutrition Info Per Serving

Calories: 230   Carbs: 27g   Fat: 10g   Protein: 32g   Sugar: 14g   Sodium: 141mg  

If you want a lower calorie and lower fat option omit the peanut butter and almonds. Here’s the nutrition info per serving for this modified smoothie:

Calories: 209   Carbs: 24g   Fat: 0g   Protein: 27g   Sugar: 13g   Sodium:   96mg