Immune Booster Smoothie

Happy Monday! I have a new smoothie recipe for you. I have been making this Immune Booster Smoothie every week since the quarantine began. Since I posted a photo of it a few weeks ago on social media, several of you have asked for the recipe. Find my recipe for Immune Booster Smoothie below, but feel free to add or subtract to it and make it your own with ingredients you have in your kitchen.

  1. You can substitute pineapple juice, coconut water or milk for the orange juice.
  2. Add your favorite protein powder or collagen powder if you like. This brand is my favorite.
  3. If you are looking for frozen chopped mango, check the frozen fruit section of most grocery stores. I have seen fresh mango lately in some stores too.
  4. If you use a frozen banana in place of the ripe banana, omit the ice.
  5. Add a stalk of celery or 1/2 an avocado or both.

5 Healthy Mother’s Day Recipes

Pomegranate Berry Smoothie Bowl Recipe

For Mother’s Day this weekend, I am sharing five  healthy Mothers Day recipes (all smoothie bowls) starting with this Pomegranate Berry Smoothie Bowl. These recipes are all easy, healthy and filled with raw, sweet fruits just in time for spring and Mother’s Day. Happy Mom’s day to all of you moms out there and have a great weekend!

Most of these recipes are in my latest cookbook, 200 Best Smoothie Bowl Recipes published by Robert Rose Books.

Berry Yogurt Bowl on Ingredients, Inc.

Berry Yogurt Smoothie Bowl

Pomegranate Tea Smoothie Bowl on Ingredients, Inc.

Pomegranate Tea Smoothie Bowl

Greek Yogurt Smoothie Bowl on Ingredients, Inc.

Greek-yogurt-smoothie-Bowl

Watermelon Tropic Smoothie Bowl on Ingredients, Inc.

Watermelon-Tropic-Yogurt-Bowl

Three Ingredient Banana Smoothie

Looking for a super easy breakfast or snack recipe idea?  This Three Ingredient Banana Smoothie recipe is effortless. We have been making a lot of smoothies lately, and this one is the simplest. This recipe is quick and easy with very little cleanup. It is also great for kids and adults, gluten free and is only 3 ingredients.

If you want to increase the protein in this recipe add 1 (6 ounce) container of nonfat plain Greek yogurt and/or your favorite protein powder. My favorite plain nonfat Greek yogurt brands are the Fage and Trader Joes. With this addition, I add an extra teaspoon of honey. Also, I add 1/2 to 1 teaspoon of ground flaxseeds to this recipe. You can’t taste it and adding it increases the fiber and antioxidants.

Even though you don’t always see bananas on superfood lists, I definitely consider it to be one. Bananas contain fiber and antioxidants (such as including dopamine and catechins), potassium, Vitamin C and folate. There are also studies that state that bananas can reduce bloat, fight cancer, help with digestive issues and increase energy. One banana provides nearly 500 milligrams of potassium, giving athletes a quick dose of this very essential mineral.

Californian Sandwich Recipe

Californian Sandwich

We have been eating healthier than ever since this quarantine started. Does anyone else feel that way? I know that my kids do. They are not scrambling for food at college, Instead they are enjoying our fresh, homemade meals every single day (the bright side of being stuck at home). We have all been doing a ton of outdoors exercise and at-home workouts. Because we are all focused on staying healthy, we take time every Sunday to discuss and curate our weekly menu. This California Sandwich Recipe has been a go-to recipe. I have been making it often and occasionally altering it to create different variations.

After I wrote my cookbook, 400 Best Sandwiches Recipes, I was often asked in television and radio interviews which sandwich recipe was my favorite? It is extremely difficult to choose between 400 different sandwich recipes. This California Sandwich is in my top 5 favorites. I love the simplicity of the goat cheese spread combined with zucchini, squash, tomatoes, avocados and sprouts on this multigrain bread. If you can’t find alfalfa sprouts, I love using kale or broccoli sprouts, which are typically available in grocery stories. I also like to recommend adding fresh basil if you have some at home.

This sandwich is perfect for a spring or summertime lunch or dinner served with a tossed salad, corn salad and/or fresh fruit. I promise it is as good as it looks! If you’re interested in ordering a copy of my cookbook, click here.

Simple Homemade Fresh Pesto

Homemade Pesto

I am thrilled about our fresh herbs growing right now. We planted them in hanging baskets a few weeks ago, so they’re plentiful at the perfect time. During this quarantine they have been a lifesaver (one less thing to purchase at the store). This Simple Homemade Fresh Pesto recipe is so easy to make and takes only 5 minutes. Toss fresh basil, garlic, pine nuts, Parmesan, olive oil, salt and a touch of a fresh lemon juice in a blender or food processor. It is that simple.

I have been making this Homemade Pesto recipe lately on a weekly basis. Friends often ask me. What do you use basil for besides on pasta or on a tomato, basil, mozzarella salad? Here are a few suggestions:

•To add to pasta with grilled chicken or shrimp

•To serve on top of grilled or roasted flounder, snapper or salmon

•To add on top of avocado toast

•To puree in soups

•To use as a base for homemade pizza

•To spice up a fresh salad

Basil is packed with nutrients. It is a good source of vitamin C, vitamin A, vitamin K, manganese, iron, calcium and antioxidants. Basil is also an anti-inflammatory food so it can also help individuals with inflammatory health problems such as  arthritis. Some studies also say that eating basil can help with acne and help protect the skin from some effects of aging.

Healthy Lemon Poppyseed Muffins

If you want a new breakfast or brunch baking recipe, try this recipe for Healthy Lemon Poppyseed Muffins. These muffins make a scrumptious spring or summer breakfast, mid-morning or afternoon snack or dessert.

We love anything with fresh lemon, so these muffins always win rave reviews with my kids and husband. I lightened up this recipe by substituting nonfat plain Greek yogurt for the sour cream.

If you’re headed out to the lake or beach or poolside, these Lemon Poppyseed Muffins are also perfect for car ride snacking. If you’re still in quarantine, these are simple to make and will hopefully brighten your day. Store them at room temperature in an airtight container, and they should last up four to five days. Enjoy and have a great week ahead!

No Mixer Banana Bread Recipe

No Mixer Banana bread

I have been working on a ton of recipe testing lately (all healthy) for a super exciting new project! My kids have said they have never seen so much great, healthy food from me. HAHA, I guess I’ll take that as a “new” compliment! The other day, I had so many overripe bananas, that I made their favorite healthy quick breads: No Mixer Banana Bread recipe. Yes, with nonfat plan Greek yogurt and this time with fanned sliced bananas over the top. I don’t think it even lasted a full day, but it was wonderful. My son said, “There really isn’t anything better but this banana bread and a glass of milk.” Enjoy this No Mixer Banana Bread anytime of the year for breakfast, a mid morning snack or as a dessert, of course. No mixer is needed so cleanup is a snap.

July 4th Trail Mix Cookies

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As the Fourth of July was quickly approaching, my daughter and I were frantically trying to think of a creative, “red, white and blue” dessert to make for our family cook-out. We thought of many ideas, including ice creams, cupcakes, and even pies, but my daughter was determined to think of something tasty yet also on the healthier side. We came upon an old recipe for Trail Mix Cookies I had previously made in my last published cookbook 200 Best Smoothie Bowl Recipes, and suggests using dried blueberries and dried cranberries to make a festive red, white, and blue cookie! With a small drizzle of white chocolate, these cookies are the perfect dessert at any Fourth of July meal.

July 4th Trail Mix Cookies

Prep: 25 minutes

Cook: 8-9 minutes

Yield: about 30 cookies

Ingredients:

1/2 cup unsalted butter softened

1/2 cup light brown sugar

1/4 cup honey

1 egg

1 teaspoon vanilla extract

1 1/4 cup old fashioned oats

3/4 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup dried blueberries

1/4 cup dried cranberries

1/2 cup mixed nuts chopped

1/4 cup white chocolate chips (optional)

Preparation:

Preheat the oven to 350 degrees fahrenheight.

Using a hand or stand mixer, beat butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined. In a separate bowl, combine oats, flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in dried blueberries, dried cranberries and mixed nuts.

Line two baking sheets with parchment paper. Scoop the dough into balls (about the size of two tablespoons) and place about two inches apart on the baking sheets. Using your thumb, lightly press into each of the cookies to give them a flatter shape. Place the baking sheets into the oven for about 8-9 minutes or until the bottoms have browned.

Optional white chocolate drizzle:

As the cookies cool on a wire rack, place the white chocolate chips in the microwave for about 1 minute, stirring periodically to prevent burning. Place the melted white chocolate in a plastic bag, and cut the tip to make a piping bag. Drizzle the white chocolate over the top of the cookies for an optional festive touch!

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Frosé A Rosé Recipe

Frose 43

Last week was National Rosé Day and I tried out a new varietal by Josh CellarsIdeal for the warmer months, the Josh Cellars Rosé is a blend of Barbera, Moscato and Syrah with aromas of strawberries, white flowers and stone fruit. It’s perfect to serve for outdoor dining, parties on the beach, celebrations with family and friends.

This recipe Frosé 43 is a perfect summer treat for every adult. It’s also beautiful and simple to prepare. Try it this summer and let me know what you think!

Frosé 43 (serves 2 -3 people)

Ingredients:

1 Bottle Josh Cellars Rosé

4 oz Licor 43

2 oz Lemon Juice

½ cup Fresh Strawberries Hulled and Chopped

Directions:

  1. Pour Josh Cellars Rosé into an ice cube tray and freeze for at least 3-4 hours, overnight if possible.
  2. Place Josh Cellars Rosé Ice Cubes, Licor 43, Lemon Juice and Strawberries into a blender and blend on medium speed till smooth
  3. Pour into glass and garnish with a fresh strawberry.
  • Tip: If Rosé is not well frozen, add ice cubes as needed to blender to get desired consistency.

JCELL_BottleShots_Rose

 

Green Coconut Bowl Recipe

Green Coconut Smoothie Bowl_1

Smoothie bowls are the perfect way to add fresh fruits, superfoods and proteins to everyday fare. Adding a smoothie bowl to morning routines guarantees a great start to the day and for lunch too. Smoothie bowls are thicker than regular smoothies – thick enough to eat with a spoon. My cookbook 200 Best Smoothie Bowls has 200 recipes that can be enjoyed anytime for a refreshing, filling and healthy meal or even a delicious dessert. To order a copy, click here.

smoothie bowl cookbook alison lewis

Here’s just a small sampling of the sumptuous smoothie bowl recipes:

    Breakfast Smoothie Bowls

  • Breakfast Harvest Bowl, Frosty French Toast, Breakfast Starter, Pear Pleaser, Sunrise Smoothie Bowl, Energy Buster, Peanut Butter Oat Bowl
    Green Creations

  • Clean Green Bowl, Blueberry Flaxseed Bowl, Strawberry Avocado Bowl, Green Zinger, Citrus Kale Bowl, Parsley Pear Bowl, Spinach Almond Bowl
    Kid-Friendly Smoothie Bowls

  • Almond Butter and Jelly Bowl, Berry Crunch, Nutella Banana Bowl, Peach Paradise, Mocha Smoothie Bowl, Grape Ape, Peanut Butter Cup
    Anytime Smoothie Bowls

  • Pistachio Vanilla Bowl, Pick-Me-Up Bowl, Watermelon Strawberry Bowl, Dreamsicle, Chocolate Cherry Bowl, Pumpkin Pie Bowl, Afternoon Delight

These thick, creamy and delicious smoothie bowls will undoubtedly become a welcome addition for any family. See recipe below for my  Green Coconut Bowl recipe pictured above.

Green Coconut Bowl

Prep: 10 minutes

Yield: 1 serving

1⁄4 cup unsweetened coconut milk (or milk of your choice)

1⁄2  frozen banana, cut into pieces if necessary

1⁄3 cup frozen chopped mango

1 cup trimmed kale leaves

2 tbsp  unsweetened shredded or flaked coconut

Ice cubes (optional)

Suggested Toppings

Sliced banana

Blueberries

Raspberries

Unsweetened shredded or flaked coconut

Chia seeds

  1. In blender, combine coconut milk, banana, mango, kale and coconut. Secure lid and blend (from low to high if using a variable-speed blender) until smooth. If a thicker consistency is desired, add ice, one cube at a time, and blend until smooth.
  2. Pour into a bowl and top with any of the suggested toppings, as desired.