Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
Clean Green Smoothie

Clean Green Smoothie


I hope everyone has been having a great week so far! Our little corner of the world is seeing way below freezing temps, along with a fresh dusting of snow! It's crazy to look outside my window right now and think that yesterday I took an hour-long walk with Charlotte and our dogs!

When the temps get low like this, it's even more important to be sure we're getting as many fruits and veggies as possible. Give me all the immune system support, please! So today I'm sharing our every day, clean green smoothie with you! It's full of leafy greens, fresh fruits and a few extra healthy surprises you wouldn't even know were in there!

Used in this post: 


If you follow me on Instagram, you've probably been seeing my Vitamix allll over my stories. Jordan and I have wanted a Vitamix for years. Years, people! Our old blender was in a pretty sad state, and after doing a lot of research (and testing out some of my friends' Vitamix machines), I decided it was time to take the plunge. My only regret is that we didn't get a Vitamix sooner. I am seriously in love, and we have used it every. single. day. We're making soups, sorbet, pestos - and of course smoothies!

What I love most about our Vitamix is that it makes such smooth drinks. I mentioned above that there's some secret ingredients in these smoothies, and those are flax seeds and chia seeds! Both are full of healthy omega-3 fats, fiber and protein, but I'll be honest. I'm not a big fan of seeds in my drinks. When we make these smoothies with the Vitamix, you wouldn't even know they were there, because they get completely ground up. Seriously amazing!

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Makes about 3-4 servings

Ingredients:

1 cup almond milk
1 tablespoon chia seeds
1 tablespoon flax seeds
2 cups spinach
1 cup kale
1 apple, cored and sliced
1 kiwi, peeled
1/2 cucumber, diced
1 cup frozen peaches or mango

Directions:

Add all of the ingredients to your Vitamix machine in the order listed above. Select Variable 1, start your machine, and increase to the highest speed. Blend for 50 seconds. If your machine has the frozen drinks setting, select this setting, start your machine and let it run through the cycle. Serve immediately!


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Thank you Vitamix for sponsoring this post. As always, opinions are my own.
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Kirsten Bell
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Homemade Garlic Pretzel Bites

Homemade Garlic Pretzel Bites


Warm pretzel bites, fresh from the oven. Is there really anything better? I always thought that pretzels would be hard to make, and I'm not sure where I got that idea from because they're actually pretty easy! These are so delicious fresh and warm, served with some honey mustard or my favorite beer cheese dip.


Makes about 32 pretzel bites

Ingredients: 

1 1/2 cups warm water (110-115 degrees F)
1 teaspoon sugar
1 teaspoon salt
1 package yeast
2 teaspoons garlic powder
4 cups flour
1 1/2 tablespoons butter, melted (divided)
5 cups water
1/3 cup baking soda
1 large egg yolk, mixed with 1 teaspoon water
Sea salt

Directions: 

Whisk together the flour and garlic powder in a mixing bowl, and set aside.

Combine the water, sugar, salt and yeast in the bowl of a stand mixer. Allow to sit for about 5 minutes, or until the mixture starts to foam. Add the flour mixture and 1 tablespoon butter to the yeast mixture, and mix on low using the hook attachment until combined. Increase mixer speed to medium, and knead until the dough is smooth and isn't sticking at all to the sides of the bowl - about 5 minutes.

Grease a large bowl with the remaining butter (you may not need to use all of it), and move dough to the greased bowl. Cover with plastic, and allow to rise in a warm place for about an hour or until the dough has doubled in size. I like to put mine into the oven, preheat the oven to 170, and then immediately turn the oven off once temperature has been reached.

Once the hour of rising is up, remove the dough from the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and set aside.

Bring the water and baking soda to a rolling boil in a large saucepan.

While the water heats, lightly grease a large work surface. Divide the dough into 8 approximately equal chunks, and divide each of those chunks into 4 smaller (approximately equal) bite-sized pieces. (So you'll end up with about 32 pretzel bites.)

Drop about 5 pretzel bites at a time into the boiling water, and boil for 30 seconds. Remove the bites using a large slotted spoon or spatula, and place onto the prepared baking sheets. Brush the top of each bite with some of the egg yolk mixture and sprinkle generously with sea salt.

Bake the bites until golden brown, about 13-15 minutes.


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Kirsten Bell
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Beer Cheese Dip

Beer Cheese Dip


A few weekends ago, Jordan and I made fresh soft pretzel bites. One of my favorite restaurants in town serves their pretzels with beer cheese dip, and I am obsessed! The smooth, melted cheese with just a hint of tangy yeast from the beer pairs so amazingly with soft pretzels. So I just had to make some of my own!

We loved these with my pretzel bites, and you can also serve this beer cheese dip with a fresh baguette or even raw veggies for a lower carb option.

Ingredients: 

2 tablespoons butter
2 tablespoons all-purpose flour
1 8 oz package cream cheese
1 cup beer
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon cayenne
3 cups shredded cheddar cheese

Directions: 

In a medium sauce pan over medium heat melt the butter. Whisk in the flour. Melt in the cream cheese. Stir in the beer, garlic powder, salt and cayenne, stirring continuously until the mixture is thick and bubbling, about 3-5 minutes. Add in the cheese, and stir until smooth.  Serve hot!

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Kirsten Bell
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Quick & Easy Homemade Tomato Basil Soup

Quick & Easy Homemade Tomato Basil Soup


We've been having really cold, foggy days for the last week! Cold, crawling fog that seeps straight into your bones. Perfect dementor and/or white walker weather. AND, it's also perfect warm soup weather! Whenever I really feel chilled and cold, soup is my go-to dinner. I love that this homemade tomato soup recipe is so quick and easy, I can have it on the table, start to finish, within 30 minutes! And the best part is that it tastes like you worked on it all day. One spoonful of this homemade tomato basil soup, and you will never buy canned tomato soup again!


What I love most about this soup is that there are so many different flavors. Tomato, obviously, but also peppery basil and aromatic rosemary, all tied together with the sweet onion and caramelized garlic. In other words: savory flavor explosion! It's also really easy to make this into a vegan/vegetarian tomato basil soup - just swap out chicken stock for vegetable stock and you're good to go!



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Ingredients:

2 tablespoons olive oil
2 yellow onions, chopped
5 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried rosemary
2 (14 oz) cans diced tomatoes
2 cups chicken stock (or veggie stock for vegetarian version)
1 cup fresh basil leaves, chopped

Directions:

Drizzle olive oil into a large stockpot or dutch oven, and add onions, garlic, rosemary, salt and pepper. Cook over medium-low heat until the onion is cooked and translucent. Add the tomatoes (including juices) and chicken stock. Simmer for about 20-25 minutes, or until the vegetables are all soft. Add the basil leaves. Puree with an immersion blender, or transfer to a blender and blend in batches. Serve hot with grilled cheese, cheesy pesto rolls or alongside a big green salad! Enjoy!

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Kirsten Bell
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