Posts by tag: yogurt

  • Orange and Arugula Smoothie Bowl

Orange and Arugula Smoothie Bowl

Posted on February 13, 2017
Category:

If you follow me over on Instagram, then you know I’m a daily consumer of smoothies and smoothie bowls. So imagine my surprise when I looked at my posting history from the past several months and realized that I hadn’t shared a smoothie/smoothie bowl recipe here since this Apple Pie Smoothie Bowl during first week of October.

Shocking, right? So I’m here today with this Orange and Arugula Smoothie Bowl to appease the food blogging Gods.

Orange and Arugula Smoothie Bowl | www.floatingkitchen.net

Now, I certainly never want to discourage someone from making one of my recipes, but I feel like I should be up front and say that if you’re a person who isn’t into savory smoothie bowls, this one might not be the best fit for you. Because this smoothie bowl has got some kick!

In this bowl you’ll find a hefty doze of arugula and that classic peppery taste that goes along with it. I’ve also added in some parsley and…wait for it…cauliflower!

Yes, there is cauliflower in here! But let me tell you that you can’t taste it one bit. For real. I would not lie to you about this. Don’t fear the cauliflower!

I got the idea about the cauliflower from a recipe created by Laura that was published on The Kitchn earlier this year. It’s a great way to add more vegetable fiber to your smoothies and smoothie bowls. Admittedly, sometimes my sweet tooth takes over and I tend to fall a little too far on the sweet side of things. It’s easy for my creations to turn into something more closely resembling a milkshake (not that I’ve ever complained about that!). So adding in a handful of cauliflower is a great way to bring the balance back to the vegetable side of things. And if you’re anything like me, you always have some pesky cauliflower florets (or stems that you’re going to toss anyway) in your crisper drawer that need using up.

Orange and Arugula Smoothie Bowl | www.floatingkitchen.net

I’m still crushing hard on Winter citrus, so I’ve got a whole orange in this recipe. And for fun, I made a couple brûléed orange slices for decoration (and I practiced making some strawberry hearts for one of the photographs, since it’s almost Valentine’s Day and I’m a hopeless romantic!). You can use whatever kind of oranges you like, but I’m partial to blood oranges and Cara cara oranges right now, since they won’t be available as readily once Spring rolls around.

To balance the savory ingredients, I used a super ripe banana and some vanilla-flavored yogurt. I didn’t want this smoothie bowl to be TOO savory. Even I have limits.

I’m sharing the recipe for this Orange and Arugula Smoothie Bowl as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. If you’re finding yourself in a cooking rut this month (the internet is basically just a sea of red velvet desserts at this point), then check out Becky’s February Produce Guide for some inspiration. And don’t forget to see what new recipes some of my blogging friends have created this month, too. Just click the links below!

Cheers,

Liz

Orange and Arugula Smoothie Bowl

Serves 1

Orange and Arugula Smoothie Bowl

Ingredients

  • For the Brûléed Orange
  • 1-2 orange slices
  • 1/4 tsp. sugar

  • For the Smoothie Bowl
  • 1 cup loosely packed arugula
  • 1 orange, peeled
  • 1 peeled banana, chopped and frozen
  • 1/2 cup Greek yogurt (I like vanilla flavored)
  • 1/2 cup cauliflower florets
  • 2 tablespoons fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 tablespoon chia seeds
  • 1/4 cup water

Instructions

  1. To make the brûléed orange slice(s), sprinkle one side of the orange slice(s) with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slice(s) sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slice(s) from the skillet and place on a plate with the brûléed-side facing up. Set aside.
  2. To make the smoothie bowl, add all of the ingredients to your blender. Blend on high until smooth. Pour into a bowl. Top with a brûléed orange slice(s) and additional chia seeds, if desired. Enjoy immediately.
http://www.floatingkitchen.net/orange-and-arugula-smoothie-bowl/

February Eat Seasonal Recipes

February Eat Seasonal Recipes
Beet Buckwheat Pancakes by Simple Bites

Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious

Spicy Cashew Spring Greens Soup by Letty’s Kitchen

Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer

Lemon Poppy Seed Meringue Cookies by Project Domestication

Meyer Lemon & Thyme Semifreddo by Suitcase Foodist

Paleo Lemon Poppy Seed Bread by Joy Food Sunshine

Broccoli Cheese and Potato Soup by Foodie Crush

Tilapia with Tangerine Salsa by Healthy Seasonal Recipes

Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks

Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments

Meyer Lemon and Honey Lassi by Kitchen Confidante

Roasted Veggie Buddha Bowls with Pesto by She Likes Food

Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia

Cilantro-Lime Chicken Soup by Food for My Family

  • Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Posted on December 5, 2016
Category:

Summer fruit seems to get all the attention. Each year, people go a little bit crazy in the head over farm stand peaches, juicy watermelons and just-picked blueberries.

And let’s not even get started on fresh cherries. Those things could cause rioting in the streets.

Admittedly, I’m guilty of this behavior as well. I’ve certainly noticed that I tend to have a preference for Summer fruits over those that are available during other times of the year. And in the cooler months, my focus shifts more towards root vegetables and hearty greens. Some weeks, I think I could almost forgo fruits entirely.

But I’ve come to appreciate that there are so many delicious “fruity” offerings in the Winter. And this year, I’m determined to take advantage of them all. Luckily for me (and for you!), my Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola are a great way to do just that. Loaded with persimmons, pomegranates and grapefruit segments, these bowls will have you falling in love with Winter fruits all over again.

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola | www.floatingkitchen.net

Granola is a food that I like. And I eat it often. But it’s not something that I typically go crazy over. Until now, that is. I absolutely COULD NOT STOP eating this gingerbread granola. It’s spiced just right. And the chunks of candied ginger and dark chocolate are to die for. I guarantee you’re going to find yourself making it over and over again (even when it’s not “gingerbread season” anymore). Oh and did I mention that it takes less than 10 minutes to prepare?!?! Seriously. Stovetop granola FOR THE WIN. Why have I been wasting so much time baking granola in the oven all these years. Not sure I’ll ever go back to making it that way again.

I’m sharing these Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. If you’re finding yourself in a cooking rut, look no further than Becky’s December Produce Guide, which has a ton of inspiring recipes that take advantage of this months fruits and vegetables. Oh and a bunch of my blogging friends have created new recipes as well, which you can find linked below. Go check ‘em all out!

Cheers,

Liz

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Yield: Makes 3 cups of granola

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Ingredients

  • For the Granola
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4. tsp. salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1/2 cup roughly chopped candied ginger
  • 1/2 cup roughly chopped dark chocolate

  • For the Yogurt Bowls
  • Non-fat Greek yogurt
  • Peeled and segmented pink grapefruit
  • Sliced Fuyu (non-astringent) persimmon
  • Pomegranate arils

Instructions

  1. In a dry non-stick skillet over medium heat, combine the oats, hazelnuts, spices and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 2-3 minutes. Add the butter, maple syrup and molasses and cook for about 2 minutes more, stirring constantly to make sure everything is evenly coated and doesn’t burn. Remove the skillet from the heat. Transfer the granola to a parchment paper-lined baking sheet to cool. Once fully cooled, stir in the candied ginger and dark chocolate. The granola can be used immediately, or stored in an airtight container for up to 1 week.
  2. To assemble the breakfast bowls, add the yogurt and fruit to your bowls. Top with some of the granola. Enjoy immediately.
http://www.floatingkitchen.net/winter-fruit-and-yogurt-breakfast-bowls-with-gingerbread-granola/

December Eat Seasonal Recipes

December Eat Seasonal Recipes

Roasted Persimmon Ice Cream by Cafe Johnsonia

Pomegranate Vinaigrette by Joy Food Sunshine

Potato Leek Soup with Italian Sausage by Completely Delicious

Winter Greens with Pomegranate Seeds and Olives by Letty’s Kitchen

Asian Kale Power Salad by She Likes Food

Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt by Simple Bites

Pesto Pasta with Crispy Brussels Sprouts and Bacon by Vintage Mixer

Mini Cranberry Orange Cheesecakes with Gingersnap Crust by Flavor the Moments

Beet and Root Vegetable Tian with Apple Cider Reduction by Food for my Family

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