Red, White and Blueberry Split

We used Colorado cherries to make our star spangled banner sparkle!

Makes: 4 banana splits

Ingredients:

4 bananas sliced in half or quarters

To make: Once “nice” cream below is ready to serve, cut one banana in half and place in a banana split style container. Place one slice on the right side of the container and the other on the left. Do this for all 4 bananas. 

For Red:

1 banana sliced 

1 ½ cups Colorado Cherries – deseeded and sliced in half OR use frozen sweet cherries.

¼ cup canned coconut cream

To make: Blend all ingredients in a food processor and blend thoroughly. Place in a gallon size baggie and place in the freezer.  Freeze overnight or for at least several hours. 

Once frozen, Place ingredients from the bag into a food processor again.  Blend until you can scoop out 1 scoop and place in the middle of the banana split container. Rince out the food processor so that you can make the next color. 

For White:

1 banana sliced 

¼ cup canned coconut cream

Several drops of vanilla extract 

To make: Blend all ingredients in a food processor and blend thoroughly. Place in a gallon size baggie and place in the freezer.  Freeze overnight or for at least several hours. 

Once frozen, Place ingredients from the bag into a food processor again.  Blend until you can scoop out 1 scoop and place in the middle of the banana split container next to the red colored one. Rince out the food processor so that you can make the next color. 

For Blue:

1 banana sliced 

¼ cup canned coconut cream

1-pint fresh blueberries – washed and dried OR use frozen ones

To make: Blend all ingredients in a food processor and blend thoroughly. Place in a gallon size baggie and place in the freezer.  Freeze overnight or for at least several hours. 

Once frozen, Place ingredients from the bag into a food processor again.  Blend until you can scoop out 1 scoop and place in the middle of the banana split container next to the red colored one. Rince out the food processor so that you can make the next color. 

Top with any of the following ingredients:

Fresh Colorado cherries and Blueberries for toppings

Gluten-free cinnamon granola – low sugar

Whipped coconut cream with maple syrup

Place a cherry on top

Adjust ingredients to your taste.  Not a big fan of coconut cream, eliminate it from the recipe. 

Shish Ka-Veggie-Bobs

Grilling season is here!

Summertime is a great time to grill veggie skewers. Fresh, light and a quick healthy meal you can make during the week.  Don’t have a grill?? Use an oven broiler instead. 

To really make it pop, we decided to add a fresh chimichurri sauce to the bobs before cooking. Chimichurri was invented by a soldier fighting for the independence of Argentina.  His name was Jimmy McCurry and since people had trouble pronouncing his name, it morphed in the word “chimichurri.”

This recipe is an excellent source of Vitamin C and A, calcium and iron. It is also a rich source of protein and a good source of fiber. 

Serves: 4 Kabobs

To make the sauce:

Ingredients for chimichurri sauce

  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped cilantro
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • ¼ cup extra virgin, cold-pressed olive oil
  • 1/8th cup red wine vinegar
  • Pinch of salt, pepper, granulated garlic and onion for flavoring.

Directions: 

  1. Place al of the ingredients in a small bowl. Whisk to combine. 

To make the Veggie Kabobs:

Ingredients for the Kabob

  • 1 full block of extra firm tofu (14 ounces)  
  • 4 cloves of whole garlic cloves
  • ½ red bell pepper  
  • ½ yellow bell pepper  
  • ½ green bell pepper  
  • 1 jalapeno  
  • 8 organic grape tomatoes
  • ½ zucchini  
  • 4 broccoli florets
  • ½ red onion

Directions: 

  • Fire up the grill or preheat oven on broiler setting.
  • Cut tofu into chunks.
  • Cut bell peppers, jalapeno, zucchini and red onion into 4 chunks. 
  • Add vegetables and tofu one at a time onto vegetable skewers.
  • Place on a baking sheet or grill. 
  • Top with 1-2 tablespoons of chimichurri sauce.
  • Bake for 10 minutes and then flip kabobs over and bake for 10 minutes more. 
  • Place on a plate and serve immediately. Top with additional sauce as desired. 

Blueberry Brain Breakfast Bars

Blueberry Brain Breakfast Bars

June Is Alzheimer’s & Brain Awareness Month 

https://www.alz.org/abam/overview.asp

Nutritious foods are a great way to keep your brain in tip top shape. We like that the Alzheimer’s Association is encouraging us to go purple this month, because our purple/blue fruits are especially rich in brain boosting nutrients.

Typical store-bought granola bars contain refined sugars and artificial colors and ingredients and often have added chocolate chips and marshmallows that may create brain fog.  

This recipe does not contain those ingredients. In fact, instead it provides nutrients that may support a healthy brain. For example….

It contains oats

Oats are considered complex carbohydrates, the good carbohydrates that are the primary fuel for your brain. 

They may improve memory and provide a steady stream of energy throughout the day to keep your brain alert.

It contains blueberries

There has been a lot of research lately on how blueberries may reduce the risk of developing Alzheimer’s. 

This is because they contain anthocyanins, powerful antioxidants that protect brain cells from damage. Wild blueberries have the highest amount!

It contains flaxseeds

Flaxseeds are rich in Omega 3’s that may be associated with slower rates of decline in memory and speed or the ability to quickly process new information in certain individuals. 

Omega 3’s are super important to help babies brains grow and develop which is why most formulas are fortified with it. 

Blueberry Brain Breakfast Bars

Serves 9 

Ingredients: 

Mix together dry ingredients:

2 cups rolled oats, not quick cook

¾ cup dried blueberries OR wild blueberries

2 tablespoons ground flax seed

1 tablespoon cinnamon

Add:

¼ cup almond or coconut oil

1/4 cup pure maple syrup and 1/4 cup brown rice syrup  

1 teaspoon vanilla extract

2 pinches sea salt

Directions:

Preheat oven to 350F. 

Line a baking pan with parchment paper.

Place oats, blueberries, ground flax seed and cinnamon into a large bowl and stir until combined. 

Add in oil and stir.

Add in maple syrup and brown rice syrup and stir again.

Add vanilla extract and salt and stir until all the oats are coated. 

Pour into the parchment paper in the baking pan and press and level with leftover parchment paper.  

Place in the oven for 20-25 minutes, until lightly golden and it feels slightly crisp to the touch. 

Let cool in the pan completely (cooling overnight is best).

Slice into 9-12 bars. 

Bars will keep in an airtight container, at room temperature for 4 days. 

Romaine Lettuce Taco Wraps

WITH SWEET-LIME DRESSING  

A new idea for Taco Tuesdays. The best part of this ultra-nutritious recipe is the homemade dressing. 

Simple, easy and delicious!!

Ingredients

Serves 6

For the dressing:

3 tablespoons fresh lime juice (from 1 to 2 large limes)

Optional: 1 teaspoon lime zest

1/4 cup extra virgin olive oil

2 scallions, minced  

1 teaspoon ground cumin  

1/8 teaspoon cayenne pepper

1 tablespoon maple syrup

1 pinch sea salt

For the taco wraps:

1 tablespoon extra-virgin olive oil

1 (15-ounce) can no sodium black beans, rinsed and drained

2 cups fresh or frozen corn kernels

2 cups grape tomatoes, sliced in half

1 small red onion, diced

1 small green bell pepper, diced

½ of a jalapeno pepper or more if you like it spicier

1-2 cherry bomb peppers

3 cups cooked farro or short grain brown rice

2 cups fresh cilantro, chopped

Spices: 1 pinch of fine sea salt, ground black pepper and granulated garlic

12 Colorado grown romaine lettuce leaves, rinsed thoroughly

Optional Toppings:

The Taco – local hot sauce from the Seed Ranch

Diced avocado

Pico de gallo fresh salsa

Directions: 

1. Add all ingredients for the dressing into a blender and blend thoroughly.

2. Heat the oil in a large skillet over medium heat.  Add the beans, corn, tomatoes, red onion, peppers (hot and mild) and spices. Cook until vegetables are soft, approximately 5-8 minutes. 

3. Add in cooked rice, fresh cilantro and the dressing. Stir well until combined.

4. To assemble the tacos, add one heaping scoop of the vegetable mixture to a leaf of lettuce. If desired, Top with avocadoes, salsa and hot sauce. Fold over like a taco. Enjoy!

Adapted from: thekitchn – Swiss Chard Taco Wraps with Cumin-Lime Sauce