Orange Reboot Detox Smoothie

Orange Reboot Detox Smoothie @ NancyCreative.com

When I heard about the book Whole Body Reboot by Manuel Villacorta, M.S., R.D., the thing that got my attention was the 5-day smoothie detox plan, because I love smoothies. But this book is about much more than smoothies–it’s about Peruvian 51lJxBM4BoL._SX359_BO1,204,203,200_Superfoods and, as the cover mentions, includes a healthy eating diet plan and recipes to detoxify, energize, and supercharge fat loss. The book explains that Peruvian super foods fight cancer, reduce inflammation, boost energy, and enhance memory. There’s lots of great-sounding recipes and color photos in Whole Body Reboot–some recipes that sounded good to me were:

  • Roasted Artichoke Mashed Potatoes
  • Power Trail Mix
  • White Bean Avocado Wrap
  • Quinoa Parmesan Pizzettes
  • Sweet Potato Waffles

And there’s lots of recipes for different ways to fix chicken, fish, and pork in healthy ways.

At the beginning of the book, in chapter 2, is where you’ll find the Jump-Start Reboot Diet Plan. And that’s where you’ll find the five detox smoothies. The one I decided to make, the Orange Reboot, is supposed to be made on day 2 of the plan. It’s a lightly-sweet smoothie made with a blend of carrots, orange, and papaya, along with a few other very healthy ingredients. It’s also flavored with cinnamon, which gives the smoothie a nice spicy flavor. Considering I’m not that crazy about carrots, I thought the smoothie was pretty good.

So if you want to give your body healthy reboot, you’ll have to check out the book. And here’s the Orange Reboot smoothie recipe if you want to try it out!

ORANGE REBOOT DETOX SMOOTHIE from Whole Body Reboot

Makes 1 large serving, about 21-22 ounces

  • 1/3 cup chopped fresh carrots
  • 1/3 of a peeled orange, chopped (I used a medium-sized orange)
  • 1 cup chopped fresh papaya
  • 1 1/2 cups coconut water
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon Chia seeds
  • 1 1/2 Tablespoons (or 20-25 g) Protein Powder (rice, pea, or whey)

Put all ingredients in a blender and puree until smooth.

There are a total of 135 recipes in Whole Body Reboot and 4 weeks of menus. You might need to add some new ingredients to your pantry to make some of these recipes, like Lucuma and Pichuberries. It sounds like a very healthy way to eat. Have you ever tried a diet like this?

Peanut Butter Chocolate Chip Breakfast Cookies

PeanutButterChocChipBreakfastCookies@NancyCreative.com

Cookies for breakfast? That sounds like a great idea to me! I’ve been wanting to make some breakfast cookies, so I was happy to find a recipe for them in my review copy of Bob’s Red Mill Everyday Gluten-Free Cookbook by … Continue reading

Rejuvenating Bath Oil Blend

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I know a little about some of the health benefits of essential oils, so I was really interested in reviewing a new book called The Complete Aromatherapy and Essential Oils Handbook for Everyday Wellness (Robert Rose, softcover). As the book mentions, essential oils … Continue reading

Pumpkin Pie Magic Bars

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Have you ever heard of a “Dessert Mash-Up”? If you haven’t, it’s simply a yummy creation of two different desserts combined into one! It’s also the name of a new cookbook that has recipes like Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Chocolate Cheesecake Sandwich … Continue reading

Spinach, Blueberry, and Blue Cheese Salad with Blueberry Vinaigrette

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I took a short break from the internet at the end of August, and I can’t believe we are into September already! But it’s still officially summer and the weather is still warm for many of us, so I thought I’d … Continue reading

A Taste of Provence-Tomatoes Provençal

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DownloadedFileHave you ever been to Provence? I have never been to France but if I have the chance to go, Provence will be one of the areas I want to visit! This region of southern France stretches from the Mediterranean to the hills of Haute Provence, and from the Rhone River valley to the Italian Alps. It was the site of the first Roman colony beyond Italy and today it’s known for fragrant lavender fields, beautiful beaches like Cannes, Saint-Tropez, and Nice, quaint small villages, and fine wines and food. The cuisine of this area includes lots of fresh fruits and vegetables, seafood, extra virgin olive oil, and nuts–basically the core of the healthy Mediterranean diet.

I learned these things and more about Provence as I was looking through my review copy of Provence Food and Wine: The Art of Living, by François Millo and Viktorija Todorovska. This softcover book introduces you to the geography, history, traditions, wines, and recipes of the region. Here are some images of Provence you’ll find in the book:

Provence

Above images used with permission © François Milo.

Isn’t it beautiful? You’ll find more full color photography of picturesque Provence as well as many of the 47 recipes in the book, which are traditional favorites of the region…like Niçoise Salad, Fougasse with Tomatoes, Olives, and Peppers, Artichokes Barigoule, Tapenade, Swiss Chard Tart, Mediterranean Cod with Caramelized Onions, and Lemon Tart. The recipes are organized by the different areas of Provence that they’re popular in–Aix-en-Provence and Haute Provence, Marseille, La Cote Varoise, and Nice and the Riviera.

I decided to try the recipe for Tomatoes Provençal, because I love tomatoes and this is a simple yet delicious way to fix them–fresh tomatoes topped with a mix of breadcrumbs, chopped fresh parsley, and minced garlic. This makes a great side dish and would even work nicely for a spring or summer brunch. The book recommends serving “as a light meal with other Provençal delicacies and some crusty bread, or with meat.” For best results, use fresh, sweet, ripe tomatoes!

 TOMATOES PROVENÇAL from Provence Food and Wine: The Art of Living

Makes 4 servings

This traditional Provençial dish relies on the quality of the tomatoes used; they must be fresh and ripe. It’s best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor….

  • 4 small to medium ripe tomatoes, halved and stems removed
  • 1 teaspoon granulated sugar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup (64 g) chopped fresh parsley (I used Italian flat leaf parsley)
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh breadcrumbs (I used the very fine breadcrumbs you purchase, but I think fresh breadcrumbs would be even better!)
  • 1/2 teaspoon sea salt, plus more to taste
  • freshly ground black pepper to taste
  • Optional: I added some additional chopped parsley for garnish

Lightly dust the cut sides of the tomatoes with the sugar.

In a large sauté pan, warm the oil over medium heat. Add the tomatoes, cut sides down, and cook for 5 to 6 minutes, until they caramelize.

In a small mixing bowl, combine the parsley and garlic.

Flip the tomatoes and distribute the parsley and garlic mixture evenly onto them, pressing down so the mixture adheres to the tomato. Sprinkle with the 1/2 teaspoon of salt and the black pepper. Distribute the breadcrumbs evenly among the tomatoes.

Reduce the heat to low, cover, and cook for 5 to 6 minutes, until the tomatoes are soft and fully cooked through. Remove from the heat. Adjust the seasoning to taste.

Transfer the tomatoes to a serving dish and serve warm. Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

I thought the blend of parsley, garlic, olive oil, and touch of sea salt made a great flavor combination as a topping for the tomatoes.

Have you made or tasted this dish before? And are you ready to take a trip to Provence now? :)

Down-Home Tomatoes with Okra

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HealthySlowCookerCooking with a slow cooker is so convenient, and it’s even better when you can make healthy meals in it! I recently received a review copy of The Healthy Slow Cooker, Second Edition, and found that it not only includes lots of healthy gluten-free recipes, but also has additional information about the health benefits of many of the ingredients. The book starts off with helpful tips on using your slow cooker, and then you’ll find recipes for Breakfast, Starters and Snacks, Soups, Poultry, Fish and Seafood, Beef and Veal, Pork and Lamb, Vegetarian Mains, Sides and Sauces, and Desserts.

Some of the recipes include Warm Black Bean Salsa, Gingery Carrot Soup with Orange and Parsley, French Basil Chicken, Texas-Style Chili con Carne, Mixed Vegetables in Spicy Peanut Sauce, Creamy Polenta with Corn and Chiles, and Poached Pears in Chocolate Sauce. All recipes include information on Calories and Nutrients per serving, too.

I decided to try the Down-Home Tomatoes with Okra because I’ve never made an okra dish, and thought it was about time! I don’t eat okra that often, but learned from this book that it’s very good for you. Okra “…provides glutathione, an antioxidant that supports the immune system and assists your body with eliminating toxins (pg. 291)….”

Here’s the recipe if you’d like to try it out! I was a little surprised to see that it had bacon in it, but the book points out which type of bacon is healthiest to use (see recipe below). I used turkey bacon because I already had some on hand.

DOWN-HOME TOMATOES WITH OKRA from The Healthy Slow Cooker, Second Edition

Makes 6 servings

  • 1 Tablespoon olive oil (15 mL)
  • 4 ounces chunk bacon, diced (125 g) I used turkey bacon–the book recommends using bacon without additives and synthetic nitrates and made from pigs that have been pastured, which is higher in omega-3 fatty acids
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (2 mL)
  • 1/2 teaspoon cracked black peppercorns (2 mL)
  • 1 (28-ounce) can no-salt-added tomatoes including juice (796 mL)
  • 1 green bell pepper, seeded and diced
  • 2 cups sliced (1/2 inch or 1 cm) okra, about 12 ounces (375 g)-I used a 12-ounce bag of sliced frozen okra, thawed

In a skillet, heat oil over medium-high heat. Add bacon and cook, stirring, until nicely browned, about 4 minutes. Using a slotted spoon, transfer to slow cooker stoneware. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, salt, and peppercorns and cook, stirring for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.

Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly. Add bell pepper and okra. Cover and cook on High for about 30 minutes, until okra is tender.

Nutrients Per Serving: Calories 101; Protein 4.4 g; Carbohydrates 12.2 g; Fat (Total) 4.5 g (Saturated Fat 1.1 g; Monounsaturated Fat 2.7 g; Polyunsaturated Fat 0.5 g); Dietary Fiber 3.0 g; Sodium 339 mg; Cholesterol 6 mg. Excellent source of vitamins C and K; Good source of potassium; Source of Vitamins A and B-6, folate, calcium, phosphorus, magnesium, iron, and zinc; Contains a moderate amount of dietary fiber.

Courtesy The Healthy Slow Cooker, Second Edition by Judith Finlayson © 2014 www.robertrose.ca Reprinted with publisher permission.

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You may want to add some additional seasoning to taste before serving. Do you have a favorite way you like to prepare okra?

Edamame Snap Pea Salad from The Lemonade Cookbook and a Giveaway!

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the-lemonade-cookbook-southern-california-comfort-foodIn 2007, Chef Alan Jackson opened what is now L.A.’s favorite modern cafeteria–Lemonade, serving up healthy comfort food Southern California-style. This popular eatery has 10 locations and is still growing. Like me, if you didn’t live in Southern California, you were missing out…until now. Chef Jackson and coauthor JoAnn Cianciulli have come out with The Lemonade Cookbook (hardcover, St. Martin’s Press), filled with 120 unique, easy-to-make, tasty recipes and lots of great full-color photos of many of these dishes.

I received a review copy from the publisher, plus a copy to give away to one of you! See the end of this post for details on how to win this book! I’ll share a little more about it here, along with a recipe I made.

In The Lemonade Cookbook, there are recipes for salads, veggie sides, unique sandwiches, soups and stews, and desserts. Some of the recipes include:

  • Fingerling Potatoes with Dill and Lemon-Saffron Vinaigrette
  • Heirloom Tomato, Crushed Basil, Fleur de Sel Salad
  • Greek-Marinated Chicken with Tzatsiki
  • Buttermilk-Baked Chicken
  • Citrus-Poached Salmon with Mustard Sauce
  • BBQ Brisket
  • Turkey with Dried Cranberry and Sage Gravy
  • Caesar Club (with Turkey, Ham, and Tomato)
  • Egg Salad Sandwich with Bacon and Heirloom Tomato
  • Creamed Cauliflower Soup
  • Mac ‘N Cheese
  • Classic Chocolate Chip Cookies
  • Lemon Drop Cupcakes
  • Caramel-Butterscotch Pudding

So you see, there’s quite a variety of recipes to try! And there’s even a chapter of recipes featuring their popular lemonade concoctions including Peach Ginger, Pear Basil, Cantaloupe Sage, and Blueberry Mint!

I decided to make one of the veggie salads, Edamame Snap Pea Salad with Sesame Vinaigrette, which was wonderful! I don’t know of many ways to serve edamame, but this is a great one! It’s easy to make and very healthy! It’s a slightly crunchy, tangy salad mix of edamame and sugar snap peas, and has a great Sesame Vinaigrette mixed in. If you aren’t familiar with edamame, it’s another word for green soybeans-it’s best to use non-GMO edamame. Here’s the recipe so you can try it out!

EDAMAME SNAP PEA SALAD WITH SESAME VINAIGRETTE from The Lemonade Cookbook

Makes 4 cups

This lean green edamame and snap pea dish adds just the right crunch, while sesame, shallot, and chive add another level of texture by coating the vegetables. The best part about this dish is it’s so simple to whip up.

  • 1/2 pound sugar snap peas (2 cups), ends trimmed
  • 2 cups shelled edamame (green soybeans), frozen, thawed, and cooked
  • 1 large shallot, minced
  • 1/4 cup chopped fresh chives
  • 1/2 cup Sesame Vinaigrette (recipe follows)
  • 1 Tablespoon black sesame seeds (I just used regular sesame seeds)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, shallot, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

SESAME VINAIGRETTE

  • 1/2 cup seasoned rice vinegar
  • 2 Tablespoons sesame seeds, toasted
  • 1 garlic clove, minced
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon soy sauce
  • 1/4 cup canola oil
  • 2 Tablespoons sesame oil
  • 1/4 teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.

the-lemonade-cookbook-southern-california-comfort-foodThe Giveaway Is Now Closed!

Now for the Giveaway…if you’d like to enter to win a copy of The Lemonade Cookbook, leave a comment on this blog post between now and Saturday, November 23, at 11 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Sunday, November 24. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post–it would be great to hear what your favorite kind of side dish is!

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

This is a great book for anyone who loves trying unique recipes and using fresh, healthy ingredients! It would also make a wonderful gift! :)