Monthly Archives: February 2015

  • Roasted Banana and Almond Smoothie

Roasted Banana and Almond Smoothie

Posted on February 20, 2015
Category: ,

Here is a little conversation between me and my mom last week:

Me: Here, I made you something to drink.
Mom: This is excellent. What is this? Is this a milkshake?
Me: No, it’s not a milkshake. It’s a smoothie.
Mom: Are you sure this isn’t a milkshake?
Me: Yes, I’m sure. It’s a Roasted Banana and Almond Smoothie. I just invented it.
Mom: Liz, you know I can’t have ice cream.
Me: Mom, it’s not a milkshake. There isn’t any ice cream! It’s vegan!
Mom: I don’t believe you.
Me: {insert: excessive eye rolling and sighing}.

So you’re probably wondering why I’m telling you this boring story. Well, it’s because I want you to know that I’m not exaggerating when I say this smoothie taste just like a milkshake. For reals. It’s thick, sweet, frosty and well, just like a milkshake.

My secret: roasted bananas. Yup. We are coaxing as much fabulousness out of these bananas as possible by sending them into the oven with a little brown sugar on top. Oh yeah.

Roasted-Banana-Smoothie-1

I was pretty excited when I first decided to do this. But then I had an “oh s**t” moment when I realized the bananas wouldn’t be frozen anymore. Because I’m a firm believer that a frozen banana (or other frozen fruit) is essential to making a really thick smoothie. So to make up for my warm bananas (OK, I giggled when I wrote that), I decided to make some ice cubes out of almond milk. This gives a wonderfully thick consistency to the smoothie (kind of like a milkshake!), without watering it down. Totally winning.

This Roasted Banana and Almond Smoothie does take more time and pre-planning than your typical dump-everything-into-a-blender-and-hit-the-button smoothie. But I think the results are definitely worth it.

AND don’t go away yet! Because today I’ve teamed up with some of my blogging friends to sponsor a $400 Amazon Gift Card Giveaway!!! Think of all the awesome stuff you could buy! To enter, use the Rafflecopter widget below (scroll down past the recipe) to follow Floating Kitchen on Pinterest and Instagram. And the more bloggers you follow, the greater your chances of winning. Make sure to get your entries in by March 9, 2015. Update: This giveaway has ended and a winner has been chosen. Thank you for participating! This giveaway was sponsored by myself and some other fabulous bloggers and was in no way affiliated with Amazon.com.

Cheers,

Liz

Roasted Banana and Almond Smoothie

Serves 2

Roasted Banana and Almond Smoothie

Ingredients

  • About 2 cups unsweetened almond milk, divided
  • 2 medium bananas, peeled
  • 1 tablespoon brown sugar
  • Pinch of salt
  • 1 tablespoon chia seeds
  • 2 dates, pitted and roughly chopped
  • 2 tablespoons almond butter
  • Extra banana slices and almonds for garnish, if desired

Instructions

  1. Make the almond milk ice cubes. Using about 1 cup of the almond milk, fill the wells of an ice cube tray (you’ll only need about 4-6 ice cubes for this recipe). Freeze until solid.
  2. Roast the bananas. Pre-heat your oven to 400 degrees. Place the peeled bananas on a parchment paper-lined baking sheet, then sprinkle with the brown sugar and a pinch of salt. Roast the bananas in your pre-heated oven for 20 minutes. Remove and set aside until they are completely cooled.
  3. Meanwhile, add the chia seeds, chopped dates and 1 cup of the almond milk to your blender. Let this sit for about 10 minutes. Then add the almond butter, cooled bananas (making sure to scrape in any of the brown sugar) and 4-6 ice cubes. Blend on high until smooth.
  4. Pour into a glasses. Garnish with fresh banana slices and sliced almonds, if desired. Enjoy immediately.
https://www.floatingkitchen.net/roasted-banana-and-almond-smoothie/
  • Roasted Orange and Beet Salad

Roasted Orange and Beet Salad

Posted on February 18, 2015

I told myself I wasn’t going to come here today and talk about the weather. But here I am. Talking about the weather. Sorry. It’s just been so all consuming. I feel like I have nothing else exciting to report. Snow, snow and more snow. This is my life.

And as if all this snow wasn’t already bad enough, they actually closed the road to the island during the last storm due to low visibility. So no one was allowed to drive on or off the island. I hit a new level of stir crazy that day.

So thank goodness for citrus. It’s like a ray of sunshine in all this winter madness. And I’m putting it in everything and anything. From baked goods to pizza to cocktails. Everything is made better with a little citrus.

Roasted Orange and Beet Salad | www.floatingkitchen.net

Today we’re getting our daily dose of citrus in this Roasted Orange and Beet Salad. Which has ALL my current obsessions: oranges, beets, kale, goat cheese, avocado and farro. It’s a lot of goodness all in one place. And definitely hearty and filling enough to be enjoyed as a main meal.

I kind of want to eat this salad everyday for the rest of my life. And if it keeps on snowing and they keep closing the road to the island, I just might have to do that.

The oranges are sliced very thin and roasted until they just start to blacken in a few places. The peel becomes soft and loses some of it’s bitterness during roasting, so you can eat the whole darn slice. Pretty delicious if you ask me! And kudos to us for using the WHOLE fruit. Waste not, want not. Right?

Cheers,

Liz

Roasted Orange and Beet Salad

Serves 4-6

Roasted Orange and Beet Salad

Ingredients

  • For the Salad
  • 1 cup pearled farro
  • 2 cups water
  • 1 large orange
  • 3 medium beets, trimmed and peeled
  • Extra-virgin olive oil
  • Salt
  • 1 medium bunch of kale
  • 1 avocado, pitted, peeled and cubed
  • 2 ounces goat cheese, crumbled

  • For the Dressing
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon orange juice
  • 1/4 tsp. sugar
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Instructions

  1. Cook the farro. In a heavy bottom saucepan, bring the farro and the water to a boil. Then reduce the heat to maintain a simmer and cook, covered, about 25-30 minutes, stirring once halfway through cooking. Once cooked, remove from the heat and set aside to cool. Note: if you have whole farro instead of pearled farro, this will require an overnight soak and a longer cooking time. Follow the package instructions.
  2. While the farro is cooking, pre-heat your oven to 400 degrees. Trim and discard the ends from the orange. Then slice the orange into 1/4-inch thick slices, discarding any seeds that you find. Slice the beets into 1/4-inch thick rounds as well.
  3. Line two large rimmed baking sheets with parchment paper. Spread the orange slices and beet slices out on the parchment-paper lined baking sheets, keeping them separate. Drizzle a little olive oil over the orange and beet slices, then sprinkle the tops with a pinch of salt. Transfer to your pre-heated oven and roast for about 15-20 minutes. The orange slices are done when they have started to blacken in some places. The beet slices should be softened slightly. Remove from your oven and set aside to cool.
  4. Trim and discard the thick stems from the kale. Then thinly slice the leaves into ribbons. Add the kale ribbons to a large bowl along with 1 tablespoon of olive oil. Use your hands to massage the olive oil into the kale until the leaves are well coated and shiny. Add the cooked farro, avocado, goat cheese and the roasted orange and beet slices to the bowl.
  5. Make the salad dressing by whisking together all of the ingredients. Then add the dressing to the bowl, tossing gently to coat. Serve and enjoy.
  6. This salad will keep for up to one day in an airtight container in your refrigerator.
https://www.floatingkitchen.net/roasted-orange-and-beet-salad/

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