IMG_2079

Chia Fresca w/ Pineapple and Turmeric

zesty pineapple turmeric chia fresca

This delicious and refreshing chia fresca smoothie is my new favorite afternoon snack. I was looking for something refreshing and satisfying, but not so BIG. My smoothies are typically large and in charge so I knew I had to pair it down a bit to get what I wanted.

I also think it’s important to add a little something healthy to your meals, whenever possible. In this case we’re talking turmeric. Indeed, you don’t often think of turmeric for smoothies, but I knew I could make this work. Turmeric has a distinct taste to it that goes great with tropical flavors. Mango would have been just as good in this yummy chia fresca.

chia fresca with pineapple and turmeric

What’s so great about turmeric?

Great question! For over 4,000 years, Ayurvedic healers have used turmeric root for its health-promoting properties. From helping to decrease inflammation and reduce joint pain to aiding in digestion and boosting energy levels, turmeric is a nutrition superstar.

Curcumin is responsible for the bright orange color in turmeric and for its antioxidant power. Curcumin is a potent antioxidant, neutralizing free radicals and helping to decrease inflammation. Curcumin is naturally found in turmeric, and turmeric is a main ingredient in curry. I don’t eat a lot of curry, so I like to add turmeric to my diet whenever possible!

zesty pineapple turmeric chia fresca

I should also admit that this is not your typical chia fresca. Fresca is a Mexican lemonade and usually consists of water, sugar, lemon and chia seeds. I decided to put my own spin on this refreshing drink by blending frozen pineapple with coconut water, a hit of lime juice, and turmeric. Then I stirred in the chia seeds. The result is a divine delight of refreshing deliciousness.

If you’re looking for an afternoon pick-me-up like other, blend up my pineapple chia fresca — you’ll be glad you did.

Chia Fresca w/ Pineapple and Turmeric

Yield: 1 serving

Chia Fresca w/ Pineapple and Turmeric

Ingredients

  • 1/2 cup frozen pineapple
  • 1 tsp turmeric
  • juice from half a lime
  • 4-6 oz coconut water
  • 2 tsp chia seeds

Instructions

  1. Blend pineapple, lime and turmeric in a high speed blender. Pour into serving glass and stir in chia seeds. Let sit for a few minutes before drinking!
http://foodconfidence.com/2016/07/21/turmeric-curcumin-chia-fresca-pineapple/

Healthy, antioxidant rich pineapple chia fresca with turmeric

creamycashewparsnippasta

Creamy Cashew Parsnip Pasta w/ Pistachios

This creamy gluten and dairy free parsnip pasta is old-school comfort food at it’s best. 

creamy parsnip pasta with cashew sauce

I had a bag of parsnips sitting in my fridge for a while so I decided to get out my spiralizer and create parsnip pasta! I tossed the pasta with a favorite sauce from my raw cooking class days. This raw cashew sauce is an awesome substitute for Alfredo, if you’re either not eating dairy or, like me, just don’t like cheesy sauces. Don’t be fooled by the fact that it’s made with cashews. This sauce rivals the decadent creamy texture of any cheese sauce, without being greasy or hard-to-digest.

creamy cashew and parsnip pasta

After spiralizing the parsnip noodles I sauteed them in a bit of oil to soften them up. I usually don’t bother with heating my veggie noodles, but parsnips have a slight bitter bite when eaten raw. It’s crazy how just 5 minutes in a saute pan transformed them from bitter to nutty, sweet and delicious. Roasting has the safe effect. Have you tried roasted parsnip chips? They are a super tasty treat! Just slice up, season, and roast until crispy.

creamycashewparsnippasta

I think all spiralized pasta should be topped with a nut or seed for good crunch. Shelled pistachios complement the earthy parsnips perfectly. I seasoned the pistachios myself with one of my favorite Dizzy Pig seasoning blend. Their limited release IPA herb-infused seasoning blend gets a workout at my house. I put it on everything  —  from Brussels to salmon to pistachios!

Make this creamy parsnip pasta with seasoned pistachios for a delicious gluten and dairy free comfort food fix!

I made this parsnip pasta recipe for my Inspired Vegetarian column on Healthy Aperture. You need just a few ingredients to make this quick dinner or lunch, and it only takes about 10 minutes to make, start to finish.

—> Click HERE to get the full recipe.

smashed peas toast with mint and feta

5 Years of the Recipe Redux + Smashed Pea Toast

 Smashed pea toast is a super easy, super healthy recipe that has tons of flavor. Spread it on sprouted toast for breakfast or make as a fancy appetizer!
smashed pea toast with mint and feta

This month I’m celebrating five years of recipe redux. That’s right, the recipe redux is five years old! From my very first post to today’s awesome smashed pea toast, it’s been an amazing journey of delicious food, wonderful friendships, and so much learning about blogging and photography. I’ve come a looooong way with my posts and my photography (check out the photography on this old post…oh my) and I can definitely say that the recipe redux has played a huge role in my growth as a healthy food blogger.

In case you don’t know what redux is, it’s the first and only recipe challenge founded by registered dietitians. The idea is to take delicious dishes and make them better for you. Each month is a new topic and this month we are are celebrating each other by posting a recipe that was inspired by a fellow redux member.

I’m celebrating my friend Abby Langer of Abby Langer Nutrition.  Abby is a Toronto-based RD who first posted about avocado toast last year.  Of course I’m no stranger to toast, I eat it pretty much every day, but mine is pretty boring. I rarely veer far from my beloved peanut butter and my avocado toast is definitely lacking in creativity. Abby created this avocado toast extravaganza and it looked so delicious it inspired me to get more creative with what I put on my morning bread.

Abby has a delicious blog and has created some amazing recipes as a redux member.  She also writes for the Huffington Post in Canada. I finally met her in person at our annual RD meeting last year and she is exactly as I would’ve expected. She’s smart, funny and just a little bit sassy. My kind of peeps!

smashed pea toast with feta and mint

Now onto the food! I made this minty smashed pea and feta toast a few times, once for breakfast and then again for a pre-concert appetizer. I went to see Harry Connick, Jr. last weekend on the lawn at Wolf trap and my girls and I always Bring It with the apps. For my appetizer version I used a toasted baguette vs the sourdough bread you see above. The spread can be kind of heavy, so you definitely want to start with a sturdy piece of bread.

smashed pea toast with feta and mint on sourdough bread

I hope you’ll try my smashed pea toast! It’s a super easy (I’m not kidding, you can make it in about 10 minutes start to finish), super healthy recipe that has tons of flavor. It can be spread on sprouted toast for a delicious breakfast or made as a fancy appetizer with a crispy baguette.

Celebrating 5 Years of Recipe Redux with Smashed Pea Toast

Celebrating 5 Years of Recipe Redux with Smashed Pea Toast

Ingredients

  • 1 cup frozen peas, cooked
  • 2-3 leaves fresh mint, chopped
  • 1/3 cup crumbled feta cheese
  • 1 Tbsp fresh lemon juice
  • Sea salt
  • 2-4 slices of crusty bread

Instructions

  1. In a medium sauce pan filled with salted boiling water, cook the peas until just tender, about 2 minutes. Transfer to a medium bowl and add feta, mint, lemon juice and salt, smashing together with a fork until well mixed and chunky. Brush your bread with olive oil and toast. Let cool and pile on the pea mixture. Garnish with more feta, if desired.
http://foodconfidence.com/2016/06/21/smashed-pea-toast/

This Smashed pea toast with feta and mint is the perfect healthy breakfast toast or easy appetizer via @DanielleOmar