Category Archives: Recipes

Chinese Mu Shu Vegetables {vegan}

Mu Shu

Traditionally made with pork, though often made with chicken or shrimp, Mu Shu is a simple and delicious authentic Northern Chinese recipe that’s easily adapted and made healthier. By keeping the focus on the vegetables, the fiber and nutrients go up, and the fat and cholesterol go down. Cabbage offers a deluge of health benefits, including high doses of vitamins C and K, beta-carotene, and sulforaphane, which is touted for its cancer fighting properties. For a gluten free option, serve this mu shu over brown rice. This recipe also makes for great leftovers, so feel free to double it for easy and healthy meals all week long.

For the recipe, visit GeoBlue’s sites Healthy Travel Blog & Travel Well Worldwide.

Black Bean Sweet Potato Enchiladas

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If weeknight dinners are a constant struggle, consider this recipe your crowd-pleasing one dish wonder. Feel free to swap in whatever vegetables and protein you have on hand, and customize this dish to your preferences. Chicken, shrimp, rice, grilled vegetables, all would be delicious here. For even more variety, set out some sour cream, salsa, shredded lettuce, and hot sauces and let everyone top up their own plate.

To view the recipe, visit Robyn Moreno’s website. 

Vegan Christmas Quinoa

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Give yourself a break from all the holiday indulgence with this fresh and healthy quinoa salad. Bright and tangy pomegranates mixed with super-food kale give this dish a festive Christmas vibe. Served warm or cold, this recipe makes the perfect lunch to take to work, and a great energy-boosting snack to get you though all your holiday celebrations.

To view the recipe, visit Robyn Moreno’s site. 

Thanksgiving Recipe Roundup

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Thanksgiving is absolutely my favorite holiday. The crisp fall weather, the start of the holiday season, and a whole day spent cooking for friends and family makes it my favorite day of the year. Whether you’re a guest at someone’s table, or starting up new traditions around your own table, I’ve put together a collection of some of my favorite Thanksgiving recipes that are sure to be a hit. I hope you have a wonderful holiday celebrating with your nearest and dearest.

Cocktails:

  1. Calvados Ginger Fizz
  2. Vanilla Pomegranate Ginger Fizz

Starters & Salads

  1. Smoked Salmon Crisps
  2. Duck Fat Latkes with Sour Cream & Pumpkin Butter 
  3. Raw Brussels Sprout Salad 
  4. Kale, Cranberry & Pecan Salad with Corn Bread Croutons 
  5. Arugula Salad with Marcona Almonds, Grapes & Pumpkin Vinaigrette 
  6. Autumn Harvest Salad with Maple Tahini Dressing {gluten free & vegan}

Sides:

  1. Cornbread Stuffing with Pecans & Apple Sausage 
  2. Tex Mex Mashed Potatoes 
  3. Roasted Butternut Squash with Quinoa Mushroom Stuffing {gluten free & vegetarian}
  4. Roasted Acorn Squash with Truffled Mushroom & Lentil Stuffing 
  5. Sweet & Spicy Chipotle Sweet Potato Mash with Maple Pecan Crumble
  6. Vegan Butternut Squash & Couscous Salad 

The Turkey

  1. Quick Roast Turkey Breast 
  2. How to Carve a Turkey 

Dessert:

  1. Salted Caramel Vanilla Pumpkin Pie
  2. Mini No Bake Pumpkin Pies 

Roasted Butternut Squash with Quinoa Mushroom Stuffing

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Classic American fall flavors take center stage in this delicious and healthy recipe. Hearty mushrooms give a meaty quality to this vegetarian dish, and add a boost of vitamins D and B vitamins, and a variety of antioxidants and minerals that boost your immune system and strengthen your body’s defense against disease. Just what we all need this time of year! Quinoa provides protein, fiber, and a complete profile of amino acids. Butternut squash contains vitamins C and A, and also helps balance blood sugar levels, and reduce inflammation. This recipe works perfectly for a vegetarian entree with a simple green salad on the side, but also makes a healthy and novel choice for a Thanksgiving side dish.

For the recipe, visit GeoBlue’s sites Healthy Travel Blog & Travel Well Worldwide.

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Tex Mex Mashed Potatoes

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These cheesy and spicy mashed potatoes bring a whole new life to the Thanksgiving classic. Everyone will be reaching for seconds when you make this recipe! To prepare in advance, spread the mashed potatoes in a casserole dish, sprinkle with cheese, and bake until warm when needed, then garnish with fresh cilantro and scallions when ready to serve.

For the recipe, visit Robyn Moreno’s site. 

Autumn Harvest Salad with Maple Tahini Dressing {vegan & gluten free}

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This salad is the perfect way to celebrate all the gorgeous new fall produce hitting stores and farmer’s markets. Hearty and satisfying enough to count as comfort food on a chilly night, but still healthy and light enough to keep you feeling good, you’ll want to enjoy this salad all season long. Consider adding it to your Thanksgiving recipe roster for a fun a fresh side everyone will dig into.

Serves 2 generously

Total Time: 35 minutes

Ingredients:

  • 1 delicata squash, sliced into ¼ inch rounds, and seeded
  • 3 tablespoons olive oil, divided
  • 2 handfuls spinach
  • 2 handfuls arugula
  • ½ green apple, cored and chopped
  • 4 dates, pitted and chopped
  • ½ cup pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons hemp hearts
  • 2 tablespoons apple cider vinegar
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 1 clove garlic, peeled
  • ¼ cup Vegenaise {or your favorite low-fat mayo}
  • Salt and black pepper, to taste

Directions:

  1. Preheat your oven to 425 degrees. On a baking sheet, arrange the squash, and drizzle with 1 tablespoon of olive oil, and a pinch of salt and pepper. Toss well to evenly coat each piece, and lay them all in a single layer. Roast the squash for 15 minutes, then flip each piece, and roast for another 15 minutes. Remove from the oven and set aside.
  2. While the squash is roasting, toss the spinach and arugula, and arrange on a platter. Top with the chopped apple, dates, and pomegranate seeds. Top with the squash, and garnish with the hemp hearts and pumpkin seeds.
  3. In a blender, combine the remaining 2 tablespoons olive oil, apple cider vinegar, tahini, maple syrup, and garlic, and a pinch of salt and pepper, and blitz to combine.
  4. Drizzle the dressing over your salad, and enjoy! Serve with extra dressing on the side.

Note: Crumbled feta cheese, goat cheese, or shaved manchego cheese would also taste delicious on this salad.

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Mini BLT’s

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What could be cuter or more delicious than mini BLT’s? These bite-sized babies are perfect for any gathering, large or small. The addition of avocado takes these delicious appetizers to the next level, and using prepared dough makes them a snap to pull together. Perfect for all the holiday entertaining in the coming months. Make up a few batches, and prepare to impress!

To view the recipe, visit Robyn Moreno’s site. 

Mini-Blts

Cauliflower Crust Pizza with Heirloom Tomatoes

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While there’s nothing better than digging into a big cheesy pizza pie, sometimes a healthier, lighter alternative is needed. This cauliflower crust pizza cuts down on the carbs and calories, while still offering the same comforting satisfaction of the original. The classic Italian flavors ring true in this easy recipe, with ripe tomatoes and basil taking center stage, and creamy mozzarella adding calcium and protein to the dish. Tomatoes are packed with lycopene, which protects your eyes and skin, and helps boost your immunity. Cooked tomatoes offer more readily absorbed lycopene, and olive oil aids this absorption further while providing healthy omega-3 unsaturated fats that’ll make you glow. Cauliflower is an excellent source of vitamins C, K, B6, folate, and fiber, keeping you full and satisfied on very few calories. This healthy and yummy recipe is sure to become a regular in your kitchen!

For the recipe, visit GeoBlue’s sites Travel Well World Wide & Healthy Travel Blog.

National Oatmeal Day

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Celebrate National Oatmeal Day with these delicious & healthy raw energy bites made with Modern Oats. Gluten free, vegan, non-GMO, and kosher certified, Modern Oats come in interesting flavors that go far beyond the classic cinnamon and brown sugar. Enjoy them simply with hot water for a warm snack or easy portable meal, or get creative and turn one of their fun flavors into an energy bite great for refueling on the go. Feel free to use whichever flavor you love. To view the recipe, click here. These are also a great way to keep your blood sugar in check and balance out all that Halloween candy you’ll no doubt enjoy this weekend!

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Rustic Apple Crostata

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If you’ve gone apple picking this fall, you no doubt have a whole mess of apples hanging around your kitchen. This simple and rustic apple crostata is the perfect way to showcase everyone’s favorite fall fruit, and as a bonus, baking it makes your home smell heavenly! Even if you’re a novice baker, be sure to give this recipe a try- it’s forgiving and super easy, and the results are well worth the effort. Serve this warm with a scoop of vanilla ice cream for a real treat!

To view the recipe, visit Robyn Moreno’s site.

Homemade Queso Dip

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Everyone has a place in their heart for that creamy, fluorescent orange queso made with Velveeta and Rotel. And while there’s a time and a place for everything (including non-dairy cheese!), this more natural, homemade version of queso is quick, simple, and beyond delicious. This dip will be a sure-fire hit at your next party, tailgate, or movie marathon. Make up a big batch, and watch it disappear!

To view the recipe, visit Robyn Moreno’s site.

Homemade Wedding Cake

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When I decided I wanted to bake my own wedding cake, I loved the personalized element it would add to my wedding, and the wonderful story I knew it would become for my husband and I. When I told people of my DIY wedding cake plan, nearly everyone told me I was crazy! A lot of research, lots of thoughtful planning, and only a few moments of self doubt where I did indeed feel crazy, led up to my homemade wedding cake that was entirely worth it. It definitely wasn’t perfect, but it was beautiful and delicious, and much more meaningful than an impersonal professional cake. Not to mention, countless guests complimented the cake, remarking that it actually tasted like cake (!) and not like rubbery fondant like so many professional wedding cakes sadly do.

I’d 100% recommend baking your own wedding cake to anyone with even a little bit of baking experience, and the confidence to stand by your choice. All it takes is a bit of planning and forethought, which I’ve laid out and simplified for you below. It looks like a lot of steps, and it is, but they’re all as simple as any basic cake you’ve ever made, just bigger, and they’re all done comfortably before your wedding day, with the actual cakes baked up to a week before. Freezing the cake layers buys you time and sanity during what will probably be one of the busiest weeks of your life.

The recipe below is very stable, sturdy, and forgiving. As long as you plan the steps out thoughtfully, you’ll be golden. You’ll need to set aside 1 hour to frost the cake the day before your wedding, but honestly, a glass of wine and some quiet time frosting a cake was a welcomed and peaceful respite for me that day. Make a practice cake a few months before your wedding if it makes you feel more confident (you’ll have a lot of cake to give away to your lucky friends and family). When the time comes to cut the cake on your wedding day, revel in the accolades and pride, and enjoy a great big slice!

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To view the recipe, visit Robyn Moreno’s website.

Ducktrap River of Maine Trout Pate

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This quick & easy appetizer makes autumn entertaining a cinch. Just keep a container of Ducktrap River of Maine smoked trout pate in your fridge, and a few other basics on hand, to easily throw this together when friends come over. Don’t be afraid, there’s not a fishy flavor in sight here- just clean, delicious seafood that’s easy to enjoy. Ducktrap River of Maine provides high quality and sustainable seafood, still smoked and cured in small batches on site in Maine. Check out their website for a full list of products, including smoked salmon just asking for a bagel.

This dish barely merits a recipe, its so quick and simple. Feel free to adjust the ingredients below based on your preferences.

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Total Time: 10 minutes

Serves: 4-6 as an appetizer

Ingredients:

  • 1 package Ducktrap River of Maine Smoked Trout Pate
  • 1 sleeve of your favorite crackers
  • 1 cup micro-greens
  • 1 splash olive oil
  • 1 splash fresh lemon juice
  • Pink Himalayan sea salt & ground black pepper, to taste
  • Lemon wedges, to serve

Directions:

  1. In a small bowl, toss together the micro-greens with a bit of lemon juice and olive oil, and a pinch of salt and pepper, tossing well to combine. You just want to lightly dress the greens, not drown them, so use a light hand here.
  2. Spread the pate evenly between all the crackers, and top with the micro-greens, dividing them evenly between each cracker.
  3. Serve with extra lemon wedges on the side, and enjoy!

Pairing Note: This appetizer goes especially well with a buttery chardonnay, a crisp & citrus forward sauvignon blanc, or a light pinot noir.

Vegan Pad Thai Spring Rolls

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This fun and portable twist on classic Pad Thai is a great way to make this standby dish feel fresh and new. Rice noodles and wrappers keep this dish gluten free, and fiber rich vegetables bulk up each portion, making for a healthy and satisfying meal. Coconut oil is widely touted as a superfood, and boasts anti-inflammatory and balancing properties thanks to medium chain triglycerides. Coconut oil can even increase your energy expenditure, and help your body burn fat more efficiently. Use it seamlessly anywhere you’d normally use olive or vegetable oil. This recipe is a great way to use up extra vegetables; feel free to incorporate whatever you have on hand. This recipe makes for a great make ahead lunch, and travels well.

To view the recipe, visit GeoBlue’s websites Travel Well World Wide & Healthy Travel Blog.

Japanese Miso Veggie Soup Jars {vegan}

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These miso veggie soup jars are an easy and healthy way to eat conveniently throughout the week, and make a great option to take to work. Packed with vibrant vegetables, fiber, and sustainable energy, these soup jars also provide beneficial probiotics from miso, a powerful fermented food that’s a mainstay in Japanese cuisine. Kelp noodles are a lighter alternative to starchy rice noodles, and pack a potent punch of fiber, iodine, and other important minerals. You can make up a big batch of these jars on a Sunday, and enjoy them all week long.

To view the recipe, visit GeoBlue’s Healthy Travel Blog, or their site Travel Well Worldwide.

Skinny Mexican Corn

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This recipe is excerpted from the beautiful seasonal online magazine recently launched by my friend Molly of MollyMy.com. I was lucky enough to collaborate with her on some fun entertaining recipes for the summer, and this recipe for skinny Mexican corn is a great way to enjoy Indian Summer, and the last corn of the season. Perfect celebrating with family and friends, and enjoying the warmer, lighter evenings of summer.

Be sure to check out Molly’s My Magazine for more lifestyle & entertaining tips, and lots of delicious summer entertaining recipes.

Makes 4 ears of corn

Total Time: 25 minutes

Ingredients:

  • 4 ears of corn, husked
  • 1 tablespoon olive oil
  • 3 tablespoons low-fat mayonnaise (or Vegenaise, if you can find it)
  • 3 tablespoons Cotija cheese, finely crumbled
  • 1 tablespoon chopped fresh cilantro
  • Zest from 1 lime
  • Chili powder, salt, and black pepper, to taste
  • Quartered limes, to serve

Directions:

  1. Preheat your oven to 400 degrees.
  2. On a sheet pan, arrange the corn and drizzle with the olive oil and a bit of salt and pepper, tossing everything together to ensure the corn is al evenly coated with olive oil.
  3. Roast the corn in the oven for 20 minutes, until tender and turning golden brown in spots.
  4. Brush the cooked corn lightly with the mayonnaise, than roll each cob in the crumbled Cotija cheese, lightly coating each cob.
  5. Arrange the corn on a platter, and sprinkle with the lime zest, chili powder, salt, pepper, and cilantro. Add the quartered limes to the platter, and enjoy!

Photos by Jodee Debes.

Lightened Up Pasta Primavera

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While pasta primavera traditionally celebrates the fresh produce of springtime in Italy, this lightened up version highlights the beautiful produce of late summer. By cutting the pasta with a small amount of zucchini noodles, this recipe is lightened up and healthier, but still delicious and satisfying. Bright tomatoes bring a healthy does of lycopene, and fresh basil provides powerful anti-inflammatory benefits. Flavorful extra virgin olive oil, a staple in traditional Italian cooking, lends healthy unsaturated fat to this dish, and allows your body to absorb all the health benefits of this summery dish.

To view the recipe, visit GeoBlue’s websites Healthy Travel Blog, or Travel Well Worldwide. 

Farmer’s Market Salad with Creamy Miso Dressing

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This quick and healthy salad is a great way to take advantage of that wonderful end of summer farmer’s market haul. Add in whatever ripe vegetables you have on hand, and drizzle everything with this addictively delicious creamy miso dressing. Use any leftover dressing as a sauce for grilled salmon or chicken, or as a fun dip for veggies or shrimp.

For the recipe, visit Robyn Moreno’s site. 

Summer Pea Soup {vegan}

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This light and refreshing soup is the perfect thing to make when you want to eat healthy, but still want something flavorful and satisfying. Bright summer peas and basil marry perfectly in this summery soup.

This recipe takes just 15 minutes and is made from mostly freezer and pantry ingredients, so you can have this in your cooking repertoire for those days when eating healthy seems like a stretch. Whether you serve it hot or cold, this dish is sure to become a fast favorite.

For the recipe, visit MindBodyGreen.

Asian Salmon Burgers with Wasabi Aioli and Grilled Avocado

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This recipe is excerpted from the beautiful seasonal online magazine recently launched by my friend Molly of MollyMy.com. I was lucky enough to collaborate with her on some fun entertaining recipes for the summer, and these Asian Salmon Burgers are a delicious and lighter alternative to basic beef burgers. Perfect celebrating with family and friends, and enjoying the warmer, lighter evenings of summer.

Be sure to check out Molly’s My Magazine for more lifestyle & entertaining tips, and lots of delicious summer entertaining recipes.

  • Total Time: 45 minutes
  • Makes about 6 burgers
  • Tools: Food Processor, Grill or Grill Pan

Ingredients:

  • 2 ½ pounds salmon fillet, skin and pin bones removed, cut into chunks
  • ½ red onion
  • 2 cloves garlic
  • 1 teaspoon fresh ginger
  • 2 tablespoons fresh cilantro
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha (optional)
  • ½ cup low-fat mayo or Vegenaise
  • ½ teaspoon wasabi paste, or to taste
  • 6 burger buns
  • 2 avocados, halved and pitted
  • Lettuce leaves and tomatoes to serve (optional)

Directions:

  1. In the bowl of your food processor fitted with the “s” blade, blitz the salmon carefully, pulsing until just finely chopped but not a paste. Remove to a large bowl and set aside in the fridge.
  2. In the same food processor, blitz together the onion, garlic, ginger, and cilantro until finely minced. Transfer to the bowl with the salmon and stir to combine.
  3. To the salmon mixture, add the panko, egg, soy sauce, sesame oil, and sriracha. Form the mixture into 6 burger patties, and place on a baking sheet to refrigerate for 15 minutes.
  4. In the meantime, whisk together the mayo and wasabi paste and set aside.
  5. Fire up your grill over medium flame, and grill the burgers for 4-6 minutes on each side, depending on the done-ness you prefer.
  6. Grill the avocado halves for 2-3 minutes, until slightly charred. Remove the peel and slice into thin slices. Grill your burger buns if desired.
  7. To assemble the burgers, spread a dollop of the wasabi aioli on each bun half, top with the salmon burger and avocado, and lettuce and tomato if using. Enjoy!

Photos by Jodee Debes.

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Vegan Strawberry Fig Cheesecake

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Twenty minutes of effort, a freezer, and some humble ingredients, and you’ll have this show-stopping dessert that’ll have everyone asking for seconds. Not only is this cheesecake gluten-free, but it’s also vegan, and dairy free. But don’t worry; the look and taste of this cheesecake belie none of these healthy attributes. It tastes creamy, nutty, subtly sweet, and all around dreamy. The figs and strawberries are delicious and the perfect way to celebrate summer, but any bright, seasonal fruit will do.

To view the recipe, visit Robyn Moreno’s site. 

Heirloom Tomato Gazpacho

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In the heat of the summer, this chilled gazpacho hits the spot. Serve this super flavorful dish for an elegant start to a summer meal, or as a refreshing light bite to cool you down. If you want to make this a more substantial dish, just add some grilled corn, grilled shrimp, and minced cucumbers to the finished recipe for a meal everyone will love.

To view the recipe, visit Robyn Moreno’s site. 

Heirloom Corn & Tomato Salad w/Quick Pesto

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This heirloom corn & tomato salad celebrates the flavors of summer, and includes lots of healthy produce with a wide variety of health benefits.  Ripe produce drizzled in a peppery basil pesto are a match made in heaven. Tomatoes are packed with lycopene, which helps protect your skin, and can also help lower bad cholesterol. Red onions, especially when eaten raw, are a rich source of antioxidants, and help boost your immune system and combat inflammation in the body. Serve this salad as a vegetarian entrée, or as part of a summer picnic alongside some grilled fish or shrimp.

View the recipe on GeoBlue’s website Travel Well World Wide. 

Classic Summer Lobster Rolls

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It wouldn’t be summer without lobster. And with August being National Lobster Month, there’s no better time to enjoy them. While they have a reputation for their upscale price tag, you can enjoy lobster rolls at home for a fraction of the cost. Making lobster rolls actually stretches the lobster meat quite a bit, so instead of buying six lobsters for six people, you can get away with only three lobsters for the same group. Rather than buying the lobster meat pre-cooked and shelled, buy a few lobsters and cook them up yourself. Once you’ve got your lobster meet cooked, shelled, and broken into bite sized pieces, just mix it with a few simple ingredients, toast up a split top roll with lots of butter, and you’re in business.

To view the recipe, visit Robyn Moreno’s site.

Grilled Chicken Tacos with Pico de Gallo

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This recipe is excerpted from the beautiful seasonal online magazine recently launched by my friend Molly of MollyMy.com. I was lucky enough to collaborate with her on some fun entertaining recipes for the summer, and these grilled chicken tacos are my new entertaining go-to. Perfect celebrating with family and friends, and enjoying the warmer, lighter evenings of summer.

Be sure to check out Molly’s My Magazine for more lifestyle & entertaining tips, and lots of delicious summer entertaining recipes.

Makes 4 tacos

Total Time: 20 minutes

Ingredients:

  • 2 chicken breasts
  • 2 tablespoons lime juice, divided
  • 5 cloves garlic, minced
  • ½ jalapeno, seeded & minced
  • 1 tomato, seeded & diced
  • ½ red onion, diced
  • 4 tablespoons chopped fresh cilantro
  • Salt and black pepper, to taste
  • 4 corn tortillas
  • Hot sauce, to serve

Directions:

  1. Heat a grill or grill pan over high heat. Season your chicken breasts on both sides with a pinch of salt, and sear them on the hot grill. Cook for 4-6 minutes on each side, until cooked through and slightly charred in places. Let the chicken rest while you make the pico de gallo.
  2. In a small bowl, combine the garlic, jalapeno, tomato, onion, cilantro, and 1 tablespoon lime juice. Season to taste with salt and pepper, and set aside.
  3. Slice your chicken breasts into strips, and toss with 1 tablespoon lime juice, and a pinch of black pepper.
  4. To serve, warm your tortillas in the oven, and top each with a few strips of grilled chicken and a spoonful of pico de gallo. Enjoy!

Photo by Jodee Debes.

Spiked Meyer Lemon Lavender Lemonade

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This recipe is excerpted from the beautiful seasonal online magazine recently launched by my friend Molly of MollyMy.com. I was lucky enough to collaborate with her on some fun entertaining recipes for the summer, and this spiked Meyer lemon lavender lemonade is one of my current favorites. Make up a big pitcher for your next gathering, and watch it disappear!

Be sure to check out Molly’s My Magazine for more lifestyle & entertaining tips, and lots of delicious entertaining recipes perfect for summer.

Makes about 6 cups lemonade

Total Time: 20 minutes

Ingredients:

  • 5 cups of water
  • 1/2 -3/4 cup orange blossom honey (or whatever floral local honey you can find, preferably raw)
  • 3/4 cup fresh squeezed Meyer lemon juice, about 6 lemons (or regular lemons if you can’t find Meyer lemons)
  • 1 tablespoon freshly squeezed lime juice
  • 4 sprigs of fresh lavender
  • Vodka and lavender sprigs, to serve

Directions:

  1. In a medium size pot, bring your water to a boil. Add the honey and simmer over low heat for 5 minutes, whisking to incorporate and dissolve the honey.
  2. Off the heat, whisk in the lemon juice, lime juice, and lavender sprigs. Set aside and allow to cool for 15 minutes or so.
  3. After 15 minutes, remove the lavender sprigs, and divide the lemonade into ice filled glasses. Add 1 shot of vodka per glass (more or less to taste), and stir each glass to combine. Garnish each glass with a sprig of fresh lavender, and enjoy!

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Photos by Jodee Debes.

Heirloom Tomato & Peach Salad with Lemony Tofu Cream

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This easy and quick no-cook recipe is perfect for hot summer days, and packed with vitamins, minerals, and antioxidants. Tomatoes are an excellent source of lycopene, which helps protect your skin from the sun, and peaches supply vitamin C and fiber. Tofu acts as a light and protein packed alternative to dairy in this recipe, and its silky texture will have even skeptics converted. Make this recipe for a simple summer lunch, or serve it alongside grilled fish and a green salad for a well-rounded and healthy summer meal.

For the recipe, visit GeoBlue’s website Travel Well Worldwide. 

Summer Super Food Salad with Rebel Fish Salmon

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This swimsuit friendly salad comes packed with the healthiest and tastiest of what your summer farmers market has to offer. Blueberries, tomatoes, avocado, and salmon bolster your skin’s defense against the sun, and arugula helps your liver detox from whatever fun cocktails you imbibed the night before. Cucumbers hydrate and replenish your skin, and spinach keeps your eyes sharp and strong. Adapt this recipe with whatever local produce looks best, its flexible! Rebel Fish Salmon makes this recipe quick and simple, and adds a big boost of protein and omega-3 fatty acids to keep you satiated.

  • Serves 1 {easily doubled}
  • Total Time: 20 minutes

Ingredients:

  • 1 cup spinach, chopped
  • ½ cup arugula, chopped
  • ¼ cup blueberries
  • ¼ cup cherry tomatoes, halved
  • ¼ cup cooked corn kernels
  • ¼ avocado, sliced
  • ¼ cup chopped cucumbers
  • 1 portion Rebel Fish Salmon (the blackened Cajun flavor is delicious in this recipe!)
  • 1-2 tablespoons apple cider vinegar
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 tablespoon hemp hearts
  • Fresh basil, to serve

Directions:

  1. Preheat your oven to 400 degrees. Dry the salmon with a paper towel, and sprinkle over the seasoning packet, pressing it into the fish on all sides. Drizzle with a bit of olive oil for an extra crispy skin. Roast the salmon for 12-15 minutes, until you reach your desired doneness. Use 1/2 the fillet for one salad, and set the other 1/2 aside for another meal.
  2. In a bowl, layer the lettuce with all the remaining food ingredients, than drizzle over the vinegar and oil. Toss everything together, and season to taste with salt and pepper. Add more vinegar if needed, and sprinkle over the hemp hearts and basil. Enjoy!

Rebel Fish Lemon Pepper Herb Salmon with Heirloom Tomatoes & Summer Pesto

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Below is the first recipe with my new collaboration with Rebel Fish Salmon. This sustainable seafood company makes fresh and healthy meals quick and accessible, with their ready-to-cook salmon with a variety of thoughtful seasoning rubs. Rebel Fish takes the guesswork out of healthy meal planning, and I was able to pull this seasonal recipe together in less than 30 minutes. Feel free to cook up some additional vegetables and toss them with the pesto recipe below. The bright flavors and seasonal produce in this recipe scream summer, and are perfect for an easy weeknight meal, yet feel special enough for weekend entertaining.

  • Serves 2
  • Total Time: 25 minutes

Ingredients:

  • 2 packages Rebel Fish Salmon (the Lemon Pepper Herb flavor works great here)
  • 2 medium size ripe Heirloom tomatoes, sliced into ¼ inch rounds
  • 1 small handful fresh basil
  • 1 garlic clove
  • ¼ cup extra virgin olive oil
  • 2 tablespoons hemp hearts (optional- but delicious!)
  • 1-2 tablespoons fresh lemon juice
  • Salt and pepper, to taste

Directions:

  1. Preheat your oven to 400 degrees. Pat each salmon fillet dry with a paper towel, than season on all sides with the spice packet, pressing the spices into the fish. Roast in your preheated oven for 12-15 minutes, until you reach your desired doneness.
  2. While the salmon is cooking, make the pesto. Combine the basil, garlic, olive oil, hemp hearts, and lemon juice in a high-speed blender, and blitz to combine. Season to taste with salt and pepper.
  3. To serve, divide the salmon and tomatoes between two plates, and drizzle with the pesto. Serve with additional pesto on the side. Enjoy!

DIY Bloody Mary Bar

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For summertime brunch entertaining, there’s nothing better than setting up a DIY Bloody Mary Bar, and letting your guests customize their own cocktails. All you have to do is set out all the ingredients and supplies, than sit back and enjoy the party with your guests. You can get as creative and out of the box with this as you like, or keep it simple and classic if that’s more your style. The sky is the limit here, so feel free to get creative with spices, toppings, and mix-ins. This is sure to be the hit of the party!

To set up your bar, assemble plenty of tall glasses, stirrers, and skewers for your guests to assemble their Bloody Mary creations. Keep a stash of lots of ice near by as well, and cocktail napkins to keep everything tidy. Once you have your tools, just gather all the base ingredients for your bar, then add as many additional mix-ins and toppings as you like.

By Elizabeth Palmer Starnes

Base Ingredients

{These are your foundation ingredients, so include each one}

  • Spicy Bloody Mary Mix (recipe below)
  • Mild Bloody Mary Mix (recipe below)
  • Chilled vodka (infuse your own for extra flavor- ideas below)
  • Horseradish (fresh or a good jarred variety)
  • Celery Salt
  • Old Bay Seasoning
  • Black Pepper
  • Tabasco Sauce (or your favorite hot sauce)
  • Lemons & Limes

Toppings & Mix-Ins

{Add as many of these as you like! The more the merrier}

  • Celery Stalks
  • Cucumber Slices
  • Pickle Spears
  • Pickled green beans, carrots, asparagus, pearl onions, etc. (really anything pickled goes here!)
  • Olives (regular or stuffed)
  • Chilled Beef Broth (for the old-school “Bloody Bull” cocktail}
  • Pickled Jalapeños
  • Caper Berries
  • Fresh Basil, Parsley, or Thyme Sprigs
  • Pickle Juice
  • Cubed Cheese

Outrageous Extras

{Take your Bloody Mary to the next level with these fun & filling picks}

  • Grilled or boiled shrimp
  • Bacon
  • Hard Boiled Eggs
  • Bacon
  • Oysters (cooked or raw)
  • Mini Burger Sliders (not for the faint of heart!)

For a homemade Bloody mary Mix recipe, and ideas for infusing your own vodka and making flavored ice cubes for your cocktails, visit Robyn Moreno’s site.

{Photo Credit: http://tnuck.com/blogs/founders-blog/7797411-entertaining-idea-diy-bloody-marys}

 

Rack of Lamb with Celeriac Root Puree

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Lamb is a classic Australian ingredient used frequently in its cuisine. Usually pasture raised and grass-fed. Australian lamb offers more health benefits than most other varieties. Packed with heart healthy omega-3 fatty acids, and lower in unhealthy saturated fats that other red meats, lamb is an ideal choice for a healthy protein. Celeriac root offers a lighter alternative to starchy potatoes, and serves as the perfect foundation for a delicious and satisfying meal.

To view the recipe, visit GeoBlue’s website Healthy Travel Blog, or their site Travel Well Worldwide.

Raw & Vegan Pad Thai

Pad Thai 2In the heat of the summer, nobody wants to heat up the kitchen. This quick & easy raw vegan pad Thai will keep you cool and healthy all summer long. Packed with healthy and hydrating vegetables, and dressed in a creamy and decadent tasting dressing, this recipe will have you glowing and full of energy, and let you skip the greasy takeout when a craving strikes.

For the recipe, visit Robyn Moreno’s site. 

Balsamic Peach Portobello Burgers with Arugula Pesto & Mozzarella

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With the 4th of July this weekend, now is the perfect time to try out some new grilling recipes. Bikini friendly burgers are hard to come by, but these fit the bill. These easy and healthy balsamic peach Portobello burgers are a welcomed departure from the greasy, heavy fare that usually dominates this holiday weekend. Packed with flavor and super satisfying, these burgers will quickly become a summer favorite.

To view the recipe, visit Robyn Moreno’s site.

Vegetarian Korean Bibimbap

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Bibimbap (which translates to “mixed rice”) is a traditional Korean dish of hot, and sometimes crispy rice served in a large bowl and topped with a variety of mixed vegetables, spices, and usually beef and a fried egg. In this recipe, I’ve switched the rice for protein and fiber packed quinoa, and omitted the beef in favor of more nutrient dense vegetables. The quinoa keeps the protein up, while leaving out the beef brings the over all saturated fat content down. Feel free to adapt this recipe and improvise with your favorite vegetables. Bibimbap is the ultimate comfort food bowl perfect for any night of the week!

To view the recipe, visit GeoBlue’s site Healthy Travel Blog, or their site Travel Well Worldwide. 

Easy Entertaining Pantry Staples

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Below is an excerpt of a new piece up on my friend Molly’s fantastic site MollyMy. Check it out for lifestyle tips, style, entertaining, and more!

Nobody likes scrambling at the last minute to pull together appetizers or a meal for surprise guests or company. To prepare yourself for all types of last minute gatherings or celebrations, a well-stocked pantry is your best friend. These staples have a long shelf life, and will serve you well in a pinch, whether you’re making a romantic dinner for a date, a celebratory brunch with girlfriends, or just some light bites to set out with cocktails or wine, these staples have you covered!

If you have the extra fresh ingredients suggested, and a minute more time, take these recipes a step further by adding fresh minced herbs, an extra drizzle of good finishing olive or truffle oil, a dash of hot sauce, a sprinkle of good parmesan cheese or a dollop of your favorite cashew cream. Just a little extra effort will really make these recipes shine! And I think it goes without saying, but no stocked pantry would be complete without a good bottle of champagne chilling in your fridge. You never know when you’ll have something wonderful to celebrate!

Pantry Items:

  • Quinoa
  • Onions
  • Garlic
  • Whole wheat or quinoa pasta
  • Black beans
  • Olive oil
  • Flaked sea salt and good black pepper
  • Hot sauce

Freezer/Fridge Items:

  • Frozen peas
  • Frozen spinach
  • Bread (freeze it and it’ll last forever! Toast in the oven when you need it)
  • Corn tortillas (freeze these and heat to order in your oven)
  • Eggs
  • Parmesan cheese
  • Cheddar cheese
  • Vegetable liquid bullion (for instant vegetable stock)

Black Beans:

  1. Who doesn’t love burritos? Sauté black beans with garlic, onion, and your favorite hot sauce, and fold into a burrito with avocado, salsa, or your favorite toppings. Or make tacos!
  2. For a Heat a healthy and satisfying soup , just cook black beans with canned tomatoes, vegetable stock, and your favorite Tex-Mex spices, and puree. Or leave it chunky for a chili-style soup. Take it to the next level with cashew cream, hot sauce, and a squeeze of fresh lime juice.
  3. Make quick and healthy nachos: Top your favorite chips with black beans, shredded cheese, and tomatoes. Warm until toasty and melted, and serve with avocado and salsa. Perfect for late night snacks with friends!

Eggs:

  1. Make a quick frittata perfect for brunch entertaining. Sauté onions, garlic, and any leftover cooked veggies you have in a deep oven-safe skillet. Whisk your eggs, pour over the vegetables, and bake in a 400-degree oven until firm and puffed, about 15 minutes. Top with cheese for extra decadence, and broil until melted. Finish with fresh chopped herbs.
  2. Scramble eggs with some onions and hot sauce, and make breakfast burritos or tacos. Serve with avocado and salsa, and fresh chopped cilantro to kick it up a notch.
  3. Hard boil your eggs, mash the yolks with low fat mayo and Dijon mustard, and fill for some classic deviled eggs. Top with fresh chopped chives to dress it up a bit.

Bread:

  1. Make a grown up version of the classic grilled cheese. Toast your bread in a pan with olive oil, then top with cheddar cheese, caramelized onions, a spoonful of fig jam, and some fresh arugula if you have it. Add some avocado if you like! Make a sandwich, and toast until the cheese is melted. Any combination of these ingredients would be delicious.
  2. For a super quick and simple appetizer, toast a few slices of bread, and drizzle with olive oil. Slice into toast points, and serve alongside some ricotta with a drizzle of honey and olive oil stirred in. Garnish with fresh chopped herbs if you like, and let your guests help themselves.

xx,

Elizabeth

To view the full post with more ideas and recipes, visit my lovely friend Molly’s site MollyMy. 

Modern Oats Raw Energy Bites

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I recently had the opportunity to try Modern Oats, a health conscious company aimed at bringing old fashioned oats up to speed, and making them convenient and delicious for everyone. “After selecting our whole rolled oats, they are carefully crafted artisanal, delicious blends of fruits (such as mangos, apples, goji berries, and Saskatoon berries), nuts (such as pine nuts, walnuts, and coconut), and seeds (such as flax, sunflower, and chia) for the perfect, healthy, modern meal, anytime, anywhere.  Modern Oats’ convenient  recyclable portable oatmeal cups are the ideal  healthy meal for your on the go lifestyle. Keep one at your desk, or in your bag.”

Gluten free, vegan, non-GMO, and kosher certified, Modern Oats come in interesting flavors that go far beyond the classic cinnamon and brown sugar. Enjoy them simply with hot water for a warm snack or easy meal, or get creative and turn one of their fun flavors into a portable energy bite great for refueling on the go. Feel free to use whichever flavor you love in the recipe below.

Active Time: 15 minutes Total Time: 45 minutes

Makes about 12-16 bites

Ingredients:

  • 1 cup uncooked Modern Oats (one individual package)
  • 1/4 cup unsweetened coconut flakes
  • 1/2 cup nut butter (try sunflower, almond, or peanut)
  • 1/2 cup hemp hearts
  • 1/2 cup chocolate chips or cacao nibs (optional)
  • 1/3 cup honey or agave nectar
  • 1 small pinch sea salt (optional)

Directions:

  1. Stir all ingredients together with a spoon or rubber spatula in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for 30 minutes.
  2. Once chilled, roll into whatever size balls you want. To make this process smoother, wet your hands in cold water before rolling each ball.

Alternatively, you can press this mix into a parchment lined baking sheet, chill in the freezer, and slice into bars.

Modern Oats

Thai Style Carrot Soup {vegan}

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This healthy carrot soup brings the bright and fresh flavors of Thai cuisine to an easy to prepare weeknight dish. Carrots pack a hefty dose of Vitamin A, which aids in cancer prevention, protects your vision, and gives your skin an anti-aging boost. Ginger acts as a powerful anti-inflammatory, helping to prevent disease and oxidation across the board. Make up a big batch of this delicious soup to enjoy all week long.

View the recipe on GeoBlue’s websites Healthy Travel Blog & Travel Well Worldwide.

Summer Greens Pesto Pasta {vegan & gluten free}

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This light and quick summer greens pesto pasta is the perfect weeknight meal to enjoy all summer long. Both dairy free and gluten free, this is one pasta dish that’ll leave you feeling light and bathing suit ready! Toss in some grilled chicken or shrimp to up the protein for a healthy and well-rounded meal everyone will love.

To view the recipe, visit Robyn Moreno’s website. 

How to Pack the Perfect Picnic

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With warmer, longer evenings in our future, why not take advantage and pack a picnic to enjoy and take advantage of the season? The suggestions below are quick, affordable, and easy to prepare, leaving you plenty of time to enjoy what you’ve prepared. Pack everything up in a tote bag, add a bottle of wine and a blanket, and you’re good to go!

To view my recipes and suggestions, visit Robyn Moreno’s site.

Lightened Up Chicken Stroganoff

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This lightened up version of the decadent original is packed with richness and flavor, without all the extra saturated fat. Russian in origin, this dish has been adapted to cuisines around the world, and is sure to become a fast favorite in your kitchen. Simple to prepare, this lightened up chicken stroganoff is quick enough for a weeknight supper, yet elegant enough for company. Make this recipe when you’re craving comfort food but still want a healthy and light dish.

To view the recipe, visit GeoBlue’s Healthy Travel Blog, or their site Travel Well Worldwide.

Summer Kickoff Cocktails

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Why settle for the same old supermarket cocktail mix when you can celebrate the arrival of summer with one of these refreshing, cool libations! From margaritas and punches to shandies and fizzes, we’ve compiled the best summer drink menu that combines sweet summer fruits including grapefruit, berries and melon with refreshing flavors like lavender and thyme. And get this, they’re all super easy to make! So chill out, cool off and enjoy one of these fabulous concoctions!

To view the cocktail recipes, visit Robyn Moreno’s website.

Seared Scallops with Spring Fava Beans & Celery Root Puree

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Classic French food doesn’t have to be all butter and heavy sauces. This healthy and satisfying recipe feels special enough to serve to company, but quick and easy enough for a weeknight dinner. Scallops are packed with low fat protein, and celery root offers a less starchy and more flavorful alternative to regular white potatoes. This recipe is easily doubled for a larger group.

To view the recipe, visit GeoBlue’s Healthy Travel Blog, or their site Travel Well Worldwide.

Cauliflower Faux-Rice Sushi Rolls

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Making sushi rolls at home is easier than you think, and making them with this cauliflower faux-rice saves you both time and empty calories. Customize these with whatever fillings you like- feel free to get creative! This recipe lends itself to improvisation, ideal for using up the stray veggies hanging around your kitchen. Pack a whole wealth of healthy ingredients into these fun DIY rolls, and let everyone customize their own for a fun dinner option. Cauliflower is packed with health benefits. It’s anti-inflammatory, and supplies fiber to boost digestion and help your body detoxify. It’s also a great source of vitamin C and beta-carotene.  Pea shoots are wonderful for oxygenating and alkalizing your body, helping to fend off disease and keep you healthy.

To view the recipe, visit GeoBlue’s Healthy Travel Blog, or Travel Well Worldwide.

DIY Vegan Thin Mint Cookies

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This vegan twist on the classic Thin Mint Girl Scout cookie will have you wondering why you ever bothered with the originals! Deliciously decadent and practically guilt free, these cookies are the perfect way to treat your sweet tooth and satisfy a chocolate craving without blowing your healthy eating goals. Dairy free, gluten free, and free of processed white sugars, you’ll want to keep a batch of these in your freezer at all times. Try sandwiching two cookies with a spoonful of vegan vanilla ice cream for a fun dessert worthy of a celebration!

For the recipe, visit my lovely friend Molly’s site Molly My. 

Butternut Squash & Couscous Salad {vegan}

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This warm salad perfectly blends late winter produce with the bright flavors of early spring. Sweet roasted butternut squash plays well with bright and springy peas, and couscous acts as the perfect foundation for a quick and satisfying weeknight meal. While this recipe is vegan, feel free to add some grated parmesan cheese, or even some grilled fish or shrimp if you like.

For the recipe, visit Robyn Moreno’s site. 

The Ultimate Springtime Salad

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This simple salad overflows with bright, springtime flavors, and looks just as gorgeous as it tastes. Feel free to substitute in any fruit or cheese you love. Blueberries and figs would work beautifully, as would a mild blue cheese like Humbolt Fog. Double or even triple the recipe for salad worthy of entertaining, and enjoying those longer, milder spring evenings!

For the recipe, visit Robyn Moreno’s website.

Springtime Salmon with Lemony Ricotta Peas

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This light and bright dish is the perfect way to celebrate the start of spring. A crunchy and flavorful panko crust makes salmon fillets feel extra special, and pair perfectly with lemony ricotta peas. Quick enough to make for a weeknight meal, but elegant enough to serve to company, this dish is sure to be a springtime staple in your kitchen. And all in less than 30 minutes!

For the recipe, visit Robyn Moreno’s site. 

Italian Sweet Potato Noodles

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When you’re craving a satisfying Italian meal, but don’t want to load up on heavy pasta, turn to your spiralizer for a quick and easy fix. Available inexpensively online and in kitchen stores, a spiralizer will turn regular vegetables into faux-noodles, that will incorporate seamlessly into your cooking. Sweet potatoes are rich in vitamin A, beta-carotene, and fiber, and are delicious served with a homemade tomato sauce.

To view the recipe, visit GeoBlue’s Healthy Travel Blog, or their site Travel Well Worldwide.

Vegan Kale Caesar With Salt + Vinegar Chickpea Croutons

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This lightened up twist on the classic Caesar salad is big on flavor and satisfaction while still being swimsuit-friendly for the warmer days ahead. Packed with plant-based protein and nourishing greens, this recipe will become a fast favorite. And be sure to make a double batch of the Salt + Vinegar Croutons to snack on when those cravings for chips hit.

To view the recipe, visit MindBodyGreen. 

Grapefruit Margarita Sugar Scrub

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This sweet smelling scrub will get you into a warm weather state of mind, and get your skin in tip top shape to show off when they temperature rises. Make up a big batch, and then use the leftover grapefruit and lime to make yourself a real margarita!

Note: To maximize the benefits of this scrub, scrub it all over your body, and then soak in a hot bath to let all the ingredients work their magic. Tequila and citrus are exfoliating, and the salt and sugar work to soften your skin, while the olive oil leaves you feeling soft and moisturized!

To view the recipe, visit Robyn Moreno’s website. 

Cowboy Cookies

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I’m not sure where these classic cookies got their name, but they’d certainly be right at home in the Wild West. Add whatever fun ingredients you love, and they’ll always turn out deliciously. Peanut butter cups, chopped caramel candies, peppermint sticks, crushed pretzels, marshmallows, the skies the limit! Make up a big batch of these and watch them disappear.

View the recipe on Robyn Moreno’s site.

15 Minute Miso Ramen Noodle Bowls

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Why call for takeout when you can make a quick, delicious, and healthy ramen noodle bowl at home? This rapid-fire recipe is ready to enjoy in just 15 minutes, and can be customized with whatever vegetables you have on hand. Miso is a fermented food, and provides healthy probiotics that boost your digestion and keep your immune system healthy. Just be sure not to boil it, or you’ll loose those healthy benefits.

View the recipe on GeoBlue’s site Travel Well Worldwide.

Vegan Mexican Plate {with cheesy cashew cream}

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Wanna eat more vegetarian-like, but don’t know how to make veggies actually taste good? This “Platillo de Legumbres” is inspired by the famous Gracias Madre vegan Mexican restaurants in San Francisco and LA , and will quickly become be your new go-to healthy dinner!

You can swap in whatever ingredients you like or have on hand, and add things like quinoa, tortillas, or shredded chicken to make it your own. One thing you can’t skip is the cashew cream- this stuff is a magic crowd pleaser and delicious on just about everything. Don’t let the length of this recipe deter you. Each component is simple and straightforward, and can be made in the same pan and baking sheet for easy cleanup.

Note: Any leftover ingredients are awesome in a burrito the next day, with cashew cream folded in.

View the recipe on Robyn Moreno’s site.

Oscars Posh Popcorn Bar

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Throw an Oscars viewing party with popcorn flavors honoring some of our favorite Best Picture nominees! Sweet, salty, spicy, buttery, and cheesy, these flavorful varieties will please even the pickiest of critics. {these recipes were featured on the Meredith Vieira Show!}

Boyhood “All Grown Up” Spicy Tex Mex Chocolate Popcorn

The Theory Of Everything “Out of this World” Popcorn with Stellar Sage

The Grand Budapest “Glam Gruyere and Butter” Popcorn

To view the recipe, visit Robyn Moreno’s site.

Quinoa Burrito Bowls with Spicy Green Goddess Dressing

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Recreate the popular burrito bowl at home with bright and fresh ingredients that’ll leave you feeling healthy and satisfied. Swapping in quinoa for rice adds muscle-building protein, and making your own dressing with fresh herbs amps up the flavor and the antioxidants. Let everyone customize their own bowl for a meal everyone will love!

View the recipe on GeoBlue’s Healthy Travel Blog, or their site Travel Well Worldwide.