Jan 11
by Shannon
The cold weather lately has been an inspiration to make yummy, hearty soups. At our house we get fresh, local, organic fruit and veggies delivered to our house every other week from Greenling (they are seriously awesome and you should check them out if you live in central Texas). I try my best to make sure I do a good job not letting any food go to waste and I thought making a soup in my slow cooker would be perfect! And it was (and not to mention super easy)! So here is my personal recipe for this superfoods/veggie delivery inspired soup. Hope you love it as much as we did!
Ingredients:
1 whole onion, chopped
2 Tbsp butter
6 frozen raw chicken tenders (you can use defrosted chicken breasts if you have it already on hand)
2 sweet potatoes, peeled and cut up
1 large butternut squash, peeled and cut up
4-5 cups chicken broth or water
½ cup cooking sherry or white wine
2 sprigs of fresh rosemary or parsley
2 cloves garlic, minced
½ tsp cumin
½ tsp dill
½ tsp cinnamon
½ tsp chili powder
salt and pepper to taste
2 cups fresh kale, chopped
1/4 cup greek yogurt
Directions:
1. In a large slow cooker place the chopped onion and butter on the bottom with the chicken tenders on top. Next add the chopped sweet potatoes and butternut squash.
2. Add the sherry or white wine. Then pour the chicken broth or water over the veggies and chicken until barely covered. Add the rosemary, garlic, cumin, dill, cinnamon, chili powder, salt, and pepper.
3. Set the slow cooker on low for 8 hours (if you have less time you can cook it on high for 4-5 hours). Remember to stir the soup every once in a while.
4. About 2 hours prior to serving add the chopped kale. Then about 30 minutes prior to serving stir in the greek yogurt.
5. Serve with fresh baked whole wheat bread or crackers.
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Apr 25
by Shannon
So I have been making this granola since we started the Superfood Switch. You can seriously stuff so many superfoods into this one recipe. It’s perfect for breakfast, a snack, or even yummy over ice cream. And almost all the ingredients are a superfood! I have made it a little different every time but here is the recipe that turned out to be my favorite (so far anyway). You can always switch up the extra ingredients however you would like.
Ingredients:
½ cup walnut oil
½ cup honey
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp almond extract
4 cups oats
1½ tsp salt
½ cup coconut
½ cup chopped walnuts
½ cup pumpkin seeds
½ cup dried fruit (blueberries, cranberries, apples, etc.)
cinnamon to taste
Directions:
1. Preheat oven to 350°F
2. In a small bowl mix oil, honey, maple syrup, vanilla and almond extract. Set aside.
3. In a large bowl mix the oats, salt, coconut, walnuts, and pumpkin seeds.
4. Pour and mix the wet ingredients into the dry ingredients. It is helpful if you put a little in at a time and mix before pouring in a little more.
5. Spread the mixture into a 9×13 glass baking dish.
6. After you spread the mixture into the glass baking dish, sprinkle cinnamon on the top of the mixture.
7. Bake for 10 minutes, take out and stir, then bake for another 10 minutes. The granola should have a slight golden color.
8. When done baking stir in the dried fruit. The granola will be soft when you get it out of the oven. Leave it out to cool completely before putting it into a sealed container, this will help the granola get a little crisper.
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Apr 05
by Shannon
This recipe is like creamy alfredo sauce without breaking all the rules. In fact, one of the main ingredients in this sauce is a superfood. Bonus points for that. I found this online at epicurious.com. It’s a great site for unique recipes, if anyone was wondering. Here is my version of the recipe, and as usual, a little modified.
Ingredients:
1 lb of whole-wheat/sweet potato gnocchi
2 cups of shelled walnuts
1/2 cup of parmesan
2 cloves of garlic
A few leaves of fresh basil, chopped
3 tablespoons of extra virgin olive oil
1/2 cup milk (may need a little more)
A splash of sherry or dry white wine
Salt and pepper to taste
Directions:
1. In a small pot, bring less than a quart of water to a boil and drop the walnuts in.
2. Turn off the flame after a minute or so and let them sit for an hour in the water. This will release their bitterness.
3. After an hour, drain the walnuts and peel the skin as much as you can. (I ended up leaving most of the skin on, but I could tell that the sauce might have a better texture if you took the time to do this.)
4. Put them in a blender or food processor and add the rest of the ingredients except the basil and gnocchi. *If the sauce is more chunky than creamy, add some more milk and blend some more. The sauce should have a nice creamy consistency.
5. After blending, add the basil leaves and adjust with salt and pepper and stir.
6. Boil water and cook the gnocchi according to the directions on the package.
7. With a slotted spoon, scoop out the gnocchi to drain from the cooking water and place them in a warm bowl. Reserve some of the cooking water.
8. Mix the gnocchi with the walnut sauce, adding some of the reserved hot water if needed, and serve immediately.
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Mar 06
by Shannon
This recipe was originally found in the SuperFoods cookbook by Michael van Straten & Barbara Griggs. We modified it a little bit to fit our rules and it was a hit! You could make it a cake for dessert like we did or muffins for breakfast. Below is our version of the recipe.
Ingredients:
1½ cups whole wheat flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 eggs
6 large ripe bananas, mashed
1¼ cups organic brown sugar
1/3 cup sunflower (or canola) oil
1/3 cup buttermilk
½ tsp vanilla extract
½ cup chopped almonds
½ cup dark chocolate chips (optional)
Directions:
1. Preheat over to 400°F
2. Mix flour, baking powder, baking soda, and salt in a large mixing bowl.
3. In a separate bowl mix the eggs, bananas, sugar, oil, buttermilk, and vanilla extract.
4. Pour the wet ingredients in to the dry ingredients and mix together until just combined. (Be careful not to over mix.)
5. Fold in the almonds and chocolate chips (if desired).
6. Pour into a greased spring form pan or greased muffin tin.
7. Bake for 25-30 until a toothpick comes out clean. Cool and serve warm or at room temperature.
3 Comments »
Mar 02
by Shannon
This recipe has been one of our favorites for a while now. And it is awesome because we still get to eat lots of it on our Superfood Switch. We got the original recipe on Allrecipes.com but I use a little less ingredients. Below is my tiny bit simpler version of the recipe. I hope you enjoy!
Ingredients:
1/4 cup maple syrup
2 tablespoons soy sauce
3-4 cloves garlic, minced
1 pound wild salmon
Directions:
1. Preheat oven to 400°F.
2. Mix the maple syrup, soy sauce, and garlic in a small bowl.
3. In a shallow glass baking dish place the salmon and coat with maple syrup mixture.
4. Cover and marinate in the refrigerator for no longer than 30 minutes, turning once.
5. Bake salmon uncovered 20 minutes, or until easily flaked with a fork.
No Comments »
The cold weather lately has been an inspiration to make yummy, hearty soups. At our house we get fresh, local, organic fruit and veggies delivered to our house every other week from Greenling (they are seriously awesome and you should check them out if you live in central Texas). I try my best to make sure I do a good job not letting any food go to waste and I thought making a soup in my slow cooker would be perfect! And it was (and not to mention super easy)! So here is my personal recipe for this superfoods/veggie delivery inspired soup. Hope you love it as much as we did!
