Full Belly Sisters

Saturday, August 29, 2015

Mango Chia Smoothie Bowl


I do an "Ingredient of the Week" challenge with a group of buddies. Each week, one of us chooses an ingredient and we all have to consume it in some form during the week. Sometimes the ingredients are new to us (I'm looking at you, celeriac). Most of the time, though, it's nothing too exotic. It's really just a fun way for us to include a variety of foods on our tables—to ensure we don't get into a food rut with the same meals, over and over.

Recently, mango—possibly my favorite summer food—was selected one week and chia seeds the following week. I actually eat these both pretty regularly. But for some reason, I rarely put them together. I decided to make a smoothie bowl that highlights the pairing.

Speaking of smoothie bowls, have you entered our Blendtec giveaway yet? Just a couple more days left to enter for your chance to win an amazing, high-powered blender. And then you can make smooth, ice cream-y smoothie bowls like this one! Life is better with a really good blender. And I'm only being slightly hyperbolic with that statement.

Ingredients
  • 1 1/4 cup frozen mango chunks
  • 1/4 cup pineapple juice (can substitute orange juice)
  • 3/4 cup plain kefir or drinkable yogurt
  • 1 Tablespoon hemp seeds or hearts
  • 2 Tablespoons unsweetened, shredded coconut—some reserved for topping
  • 1 Tablespoon chia seeds

Place yogurt, mango, hemp seeds, and coconut in the high-powered blender (or food processor). Blend until smooth. It should be the texture of soft-serve ice cream.

Spoon into a bowl and top with the chia seeds and additional coconut.


This bowl is just a really bright way to start the day. It's also packed with protein, good carbs, probiotics, fiber, omega-3s. Good stuff.



Or try these other smoothie bowls! Almond Joy:







Have you entered the Blendtec giveaway yet? What are you waiting for?

 



Thursday, August 27, 2015

Grilled Zucchini Parmesan Zummus



Can you guess what Zummus is? I bet you can, food lovers. C'mon, set your minds to it...think of two delicious foods and then put them together. That's right: Zucchini + Hummus = Zummus. 

My buddy Ann—from the fabulous blog Sumptuous Spoonfuls—made a batch of zummus, loved it, and challenged others to make our own versions. She wants to make "zummus" happen. And it's so good and so simple, I bet we can make it the new foodie craze!

I make my Grilled Zucchini throughout the summer—it's simple, tasty, and easy on the wallet. I cook huge platters of it all the time. So, I decided to incorporate some of the leftover grilled zucchini (sans goat cheese and balsamic drizzle) into my zummus. The caramelization you get on the zucchini lends a wonderful smoky, sweet flavor to this dip. If you don't have any grilled zucchini handy, you can certainly substitute some broiled or roasted zucchini for the same effect.

As you've probably noticed, I often make foods with Italian ingredients and flavors. For this zummus, I opted to include Parmesan cheese, in lieu of the traditional tahini used in hummus; the Parmesan adds its own nutty flavor and it pairs wonderfully with the grilled zucchini.

 
Ingredients
makes about 2 cups
  • 1 cup grilled, roasted, or broiled zucchini slices
  • 1 1/4 cup cooked chickpeas (drained and rinsed)
  • 1/3 cup shredded Parmesan, plus additional for garnish
  • 2 garlic cloves
  • juice of one large lemon
  • about 1/4 cup extra virgin olive oil
  • salt, to taste 
  • pinch of red pepper flakes, optional

Place the zucchini, chickpeas, Parmesan, garlic, lemon juice, and a pinch of salt into a food processor. Process until the mixture forms a thick paste. Then, continue to process while slowly drizzling in the olive oil until you get the texture you want. It should be very smooth and creamy. Season with additional salt and a pinch of red pepper flakes for some heat.

Serve in a bowl and top with additional shredded Parmesan cheese. Serve with raw veggies for a high-protein, grain-free snack!






For more zummus recipes, check out Sumptuous Spoonfuls' Zucchini Lima Bean Zummus and Bobbi's Kozy Kitchen's Cilantro Zummus!









Thursday, August 20, 2015

Baked Whole Wheat Breakfast Quesadilla


I know some of your kids have already returned to school. My son's first day (of second grade! When did he get so big?! He's practically a teenager!) isn't for a couple weeks. But I'm already getting into back-to-school mode—like, how am I going to get this kid back on a regular sleeping schedule?!

One thing I've definitely got a handle on is breakfast. So when I was invited through The Daily Meal's Culinary Content Network to participate in the @Johnsonville #backtoschoolbreakfast contest, I knew I had to make some delicious breakfast quesadillas!


These quesadillas are a fun and hearty dish that will give your kids loads of energy throughout the morning. Not only do the quesadillas provide plenty of protein, they've also got fiber and carbs from the whole wheat tortillas, and Vitamin C in all the vegetables. It's a breakfast designed to be playful—but also incredibly satisfying. 




Ingredients
serves 2-4
  • 4 whole wheat tortillas (8")
  • 2 breakfast sausage patties (about 3 oz.)
  • 3 eggs, whisked
  • 2-3 scallions, chopped, white and green parts separated
  • 1/3 cup chopped veggies (I used a combo of zucchini plus red and yellow bell peppers)
  • 1 cup shredded sharp cheddar
  • 2 Tablespoons salsa
  • olive oil for the pan and for brushing on the tortillas

Preheat oven to 450 degrees.

Heat a skillet to medium. Break the sausages into small pieces and place in the heated pan; add scallions and the other vegetables. Cook until the crumbled meat is browned and the veggies have begun to get tender. Remove from the pan to a plate.

Wipe out the pan. Add some olive oil and set over medium-low heat. Pour in the whisked eggs, stir gently until they are set, and remove from the heat.


Brush oil (or use cooking spray) on one side of two of the tortillas; place them, oiled-side down on an ungreased baking sheet. Take half the cheese and sprinkle it over the two tortillas. Top that with a layer of eggs on each tortilla, a spoonful of salsa, and the sausage and vegetable mixture. Then top everything with the rest of the cheese. Place the last tortillas on top, press down gently, and then brush the top of the tortillas with oil.

Bake for 8-10 minutes, or until golden brown and crispy. Cut into wedges. Serve with additional chopped scallions and peppers, and with a side of salsa for dipping.


You can get most of this dish prepped ahead of time: chop all the veggies, shred the cheese, brown the meat—heck, you can even scramble the eggs! Then just assemble and bake the quesadillas while the kids are getting dressed for school. Super easy, I promise.

This is one hearty breakfast!


This recipe is a contest entry for a Johnsonville promotion. It is not a sponsored post. 


What do your kids like to eat for breakfast on school days?

Monday, August 17, 2015

Cherry Berry Coconut Almond Smoothie Bowl


Have you heard about our amazing Blendtec giveaway? If you've only ever used a regular blender, let me tell you: this fantastic, high-powered Blendtec will totally rock your world! I remember trying to make a smoothie will my old blender—I'd have to almost totally thaw my frozen fruit before I could blend it. Which is sort of a bummer when you want that frozen, frothy smoothie bliss.

In honor of our contest, I created a recipe that celebrates the power of the Blendtec. It crushes frozen fruit and nuts for this smoothie bowl, creating a creamy dish that's wonderful any time of day, whether for breakfast or dessert!


Ingredients
  • 2/3 cup coconut-flavored yogurt
  • 1 cup frozen mixed berries and cherries*
  • 1/4 cup fresh blueberries
  • 1/4 cup unsweetened, shredded coconut
  • 1/4 cup raw, sliced almonds
  • 1 teaspoon hemp seeds
  • additional frozen berries, coconut, and almonds for topping

*I used this Very Cherry Berry Blend from Trader Joe's, which consists of frozen cherries, blackberries, raspberries, and blueberries. It is brilliant.


Add the yogurt, fresh and frozen berries, coconut, and almonds to the blender. (You may notice there's no liquid in the ingredient list, but the fresh berries add enough liquid to get everything going!). Start blending, slowly turning up the power. Blend until the mixture has the texture of frozen yogurt or soft serve ice cream.

Scoop out into a bowl. Top the mixture with the hemp seeds and additional berries and cherries, almonds, and coconut.


 
 
For all you parents out there who are worrying about what to feed your kids each morning before they head off to school: feed them this! It's sweet and colorful—so the kiddos will dig it—but it's also loaded with protein, probiotics, fiber, calcium, and good carbs. What a wonderful way to start the day, am I right?


You should also try my Almond Joy Smoothie Bowl!


 Have you ever tried a smoothie bowl?

Friday, August 14, 2015

Blend Away the Summer with Blendtec Giveaway!

BlendtecAug-5  

A great group of bloggers have joined together to bring you this Blend Away the Summer with Blendtec Giveaway! This is a Blogger Sponsored Event, which means the bloggers who have joined in this giveaway have donated money to help pay for this Blendtec Designer 625 Blender. You will see the entries of the bloggers on the Rafflecopter who are participating. One lucky reader will win a Blendtec Designer 625 Blender! And the winner will have the choice of 7 colors to choose from! 

Why do you need a high-powered blender? To make amazing foods that you just can't make with a regular blender! You can make everything from ice cream to hot soup.

History of the Blendtec Blender:


Inventor Tom Dickson envisioned the perfect mixer using freshly milled flour from his mill to make wholesome bread in minutes. "When back in the lab, Tom developed an auto-knead feature, enabling the mixer to knead the dough, develop the gluten and turn off automatically when finished. Tom continued to improve the mixer and decided to add a blender with a square jar, rather than the conventional round jar. As Tom expanded his mill and mixer business, new ideas developed. He enhanced the blender and began developing commercial blending machines just as the smoothie era began." You have probably seen the Blendtec videos and heard Blendtec say "We've blended everything from rake handles to golf balls and glow sticks in our test lab - so you can experience years of trouble-free blending." And it is TRUE! 

About the Blendtec Designer 625


Features include: 3.0 peak horsepower motor Illuminated, capacitive touch interface Preprogrammed cycles: Smoothie, Ice Cream, Whole Juice, Hot Soup 6-speed capacitive touch slider + Pulse Illuminated display indicates remaining blend time Illuminated Touch Controls. An intuitive touch screen with easy-to-see icons makes the Designer 625 more versatile and simple to use. It lights up with a single touch, shuts off automatically, and is completely flat so cleaning is as simple as a quick wipe. Six-Speed Touch Slider + Pulse Simply slide your finger left or right to control the motor speed for customized blending. Use Pulse for an added burst of power at any speed. Pre-programmed Blend Cycles No more guesswork! Four preprogrammed custom cycles enable one-touch blending perfection: Smoothie, Ice Cream, Whole Juice, and Hot Soup. 


Designer675_Interface

About the Blendtec Designer 625 Giveaway:

  • This giveaway closes August 31, 2015 at 11:59 PM Eastern Time
  • Open to US only
  • Must be 18+ to enter
  • My Dairy-Free Gluten-Free Life is responsible for prize shipment
  • Enter on the Rafflecopter Below
a Rafflecopter giveaway Disclaimer: NO compensation was received for the published material in this post. No purchase required to enter this giveaway and there is a limit of one entrant per household. Void where prohibited. Odds of winning are determined by the number of valid entries received. Winner will be chosen by Random.org and will be emailed via the email address used to enter the contest. New winner(s) will be chosen if original winner(s) has not responded within 48 hours of email notification. Participating bloggers are not responsible for shipment of prize(s). This giveaway is not administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google, Pinterest or other social media outlet. Disclaimer is posted in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.
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