Banana-Nut Smoothie (AKA Monkey Smoothie)

Leave a comment February 20, 2017 thekitchenbeet

tkb-banana-nut-smoothie

Let’s mark the only recent memory I have of 60-degree weather in February (in Michigan!) with a smoothie. We often go the green smoothie route, but this one packs a protein punch and tastes kind of like banana ice cream.

I’m almost 23 weeks along, which means I’m eating all. the. time. Sadly, I’m not taking many pictures of said food before I inhale it. I’ll try to be better about that for your sake. In the meantime, I highly recommend making this nutritious treat!

Banana-Nut Smoothie
3 frozen bananas, chopped into pieces for easier blending
6 tablespoons natural almond or peanut butter
2 tablespoons chia seeds
2 tablespoons hemp seeds
2 dates, pitted
1/4 teaspoon vanilla extract
pinch sea salt
2 cups almond milk

Wishing you sunshine, wherever you are.

Swiss Chard, Asparagus + Leek Frittata with Oven-Roasted Tomatoes

1 Comment March 27, 2016 thekitchenbeet

TKB - swiss chard, leek, asparagus frittata with tomatoes

I like attractive food. I like bringing a dish to the table that elicits an anticipatory sigh of happiness. Sure, I love homely-looking dishes too, like this wild rice casserole, or these stuffed mushrooms I can’t seem to take a good picture of (and so aren’t yet posted).

I love the look of these eggs with bright, healthy greens throughout and wrinkled, vibrant tomatoes on top. Our farmer’s market opening day isn’t until May, so I’ll have to wait for local asparagus until then. But in the meantime, this spring veggie is available at an affordable price at the local grocery.

Whole Wheat-Yogurt-Cinnamon Pancakes

Leave a comment January 14, 2016 thekitchenbeet

The Kitchen Beet - Whole Wheat Pancakes

I’ve made these pancakes so many times over the past few months, it would be inconsiderate not to share the recipe! These pancakes are my go-to for weekend breakfasts. (Though I did bust them out this past Tuesday to celebrate the first snow day of the year with my kiddos.) You’ve probably figured out by now that my style of cooking and eating always to aims to hit that sweet spot of food that makes me feel good, and food that is delicious. Sometimes I weigh more heavily to one side than the other – this Chopped Kale Salad with Lemon-Dijon Dressing is oh-so-good for you but still tastes delicious; this recently posted Butternut Squash-Sage Galette is ridiculously tasty while filling you up with veggies and herbs, but also a bit richer with its flaky, buttery crust. These pancakes have more whole wheat flour in them than all-purpose, a hearty amount of plain greek yogurt, and a little bit of butter and sugar. Every person in my family eats them faster than I can churn them out. Let’s get them on your weekend breakfast table, too.

The Easiest Huevos Rancheros

1 Comment November 17, 2015 thekitchenbeet

The Kitchen Beet - Huevos Rancheros

I’m always a candidate for easy, healthy, flavorful food. Every so often, I like to make breakfast for dinner. It’s usually some combination of a green smoothie, like this one, french toast or pancakes (like the whole wheat-yogurt-cinnamon ones I contributed to Darling), maybe potatoes and definitely eggs. The kids often prefer a scramble or boiled egg, but I like to whip these up for the adults at the table. This recipe serves one each for four (or two for you and your favorite fellow egg-lover), but really, you could multiply it many times.

Apple Cinnamon Pecan Oatmeal

6 Comments October 27, 2015 thekitchenbeet

For as long as I can remember, oatmeal has been part of my breakfast rotation. The weekday oatmeal is generally topped with hastily chopped bananas, a handful of raw nuts, dried fruit and maybe a spoonful of peanut butter. It certainly serves its purpose, but weekend oatmeal is a little more luxurious, with adequate time to saute fresh fruit and nuts in cinnamon and maple syrup. My mornings come before the sun rises, and the early hours of weekend are particularly serene – leaf blowers not yet roaring to life, children still snuggled in layers of blankets and perhaps one of the few opportunities to take time for myself throughout the week. A version of this recipe was first published in the fall 2014 issue of Chickpea Magazine, and I paired it with an essay titled, a morning date with you. One of my favorite excerpts: “Self-care is intentionally putting yourself first. Far from being selfish, it encourages you to carve out time to care of your health.” A year later, the sentiment still rings true. Perhaps during the next few weeks you can find a day to make this for yourself before dawn, before anyone or anything needs you, and just be.