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This Tiny Restaurant Is the Scottish Answer to Fäviken

We asked award-winning British food writer Diana Henry for her favorite places to eat around the UK. See all her picks in the story, "The Incomparable Diana Henry Dishes on Where to Eat in Great Britain."

Inver, a small restaurant tucked away in a village on the banks of a Scottish loch (that’s a lake, for you visitors), opened a few years ago to much praise: British restaurant critic Marina O’Loughlin simply wrote, “Go. Go by car or boat or bloody helicopter.”

I was worried for chef Pam Brunton and her partner Rob Latimer (who does front of house) because of the remoteness of the place. But those hungry for good and interesting things to eat have worked out how to get there and where to stay nearby. Most make a trip out of eating here, coming for dinner, staying the night, and having lunch the next day.

Brunton has been most influenced by stints at the Scandinavian restaurants Noma and Fäviken, and has applied a New Nordic approach to Scottish ingredients. There’s halibut with cockles, coastal greens and smoky mussel butter, burnt grain dumplings with wild mushrooms, creamed corn and egg yolk, chamomile rice pudding with raspberries. A little bit Nordic, but fundamentally Scottish.

What's your favorite restaurant in Scotland? Tell us in the comments below!

Source: https://food52.com/blog/23742-inver-restaurant-scotland-details

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap

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Abruzzo, Italy 2019 Retreats Open for Registration - Golubka Kitchen

We are so excited to announce that registration for two of our retreats in Abruzzo, Italy is now open for the Spring of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician (for one of the retreats) and an on-site Yoga Teacher (for both retreats)! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the spring

1) Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/Meditation (May 27th – June 2nd, 2019)

For the wellness enthusiast and vegan or vegetarian (or plant-loving) foodie looking to relax and re-center.

Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more!

Click to Book | Click to See a Sample Itinerary

2) Forage, Cook & Yoga Retreat (June 4th – June 10th, 2019)

For the vegan or vegetarian (or plant-loving) foodie, who also enjoys daily yoga and meditation.

Activities and Services will include: sampling the best of Abruzzo’s plant-based fare, truffle hunting, wine tasting, 600 year old olive grove visit and olive oil tasting, pasta-making class with Abruzzo locals, cooking classes with the Golubka Kitchen team, foraging and cooking local edible plants, mountain hikes and visits to mountain villages, daily yoga with on-site certified yoga instructor, meditation, and more!

Click to Book | Click to See a Sample Itinerary

Testimonials

“Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes… From truffle hunting to tasting oil from 600 year old olive groves… Wild foraging for greens & making pasta in an Italian woman’s kitchen…. Not the typical trip to Italy. It was a delightful & delicious experience!”

– Rachel, Alabama

“I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!”

– Claudia, Massachusetts

“It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.”

– Helen, Michigan

“Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.”

– Maudia, Michigan

“I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!”

– Katya, Sochi

Truffle Hunting & Tasting

We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes.

Abruzzo, Italy 2019 Retreats Open for Registration - Golubka Kitchen

Hiking and Foraging

We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates.

Abruzzo, Italy 2019 Retreats Open for Registration - Golubka Kitchen

Exploring Local Villages & Towns

Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market.

Abruzzo, Italy 2019 Retreats Open for Registration - Golubka Kitchen

Visiting Local Artisans

We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees.

Abruzzo, Italy 2019 Retreats Open for Registration - Golubka Kitchen

Cooking, Eating & Drinking!

Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more.

Abruzzo, Italy 2019 Retreats Open for Registration - Golubka Kitchen

Source: http://golubkakitchen.com/abruzzo-italy-2019-retreats-open-for-registration-2018-retreat-recap/

toasted pecan cake

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When it’s quiet around here, it generally means one of two things: 1. I’ve been cooking a series of duds, or certainly nothing good enough to clear my throat into this microphone and sign the praises of. Or 2. We’re heading for another episode of Just What Has Deb Gotten Herself Into This Time (see: any Friendsgiving or wedding cake adventure). A couple weeks ago was the former; last week was resoundingly the latter.

I took over first night Seder (a ceremonial dinner on the first two nights of Passover) duties last year, instituted Harry Potter haggadahs, and it was all going well until I got to planning this year’s meal (seemingly: writing potatoes, carrots, onions, eggs, almonds on a grocery list over and over again), decided we needed to shake up the guest list a little — really, I think I just miss my dad making bad jokes and trying to get us to stick even a tiny bit to the prescribed topic — and suddenly we were 17 (plus a waitlist; “only in the Smitten Kitchen…” a friend said), we definitely didn’t have this many chairs or table space, my fridge and freezer were bursting at the seams (the ice cube tray got evicted), and I haven’t even gotten into the part where a chef came over that morning to teach me a new dish that had nothing to do with Passover (but promise something fun is coming). The whole week was a heady mix of panic and delight. Someone is going to tell me it’s because I’m a Gemini, but truly the only thing that motivates me is being at the edge of a disaster, and that’s where the bulk of this month has vanished to.

In the middle of this, I made a new, wonderful cake. There are a lot of nutty cakes on this site, macaroon tortes are among my favorite, but also this hazelnut brown butter number, this almond intensity, and this walnut cake, but most of them (macaroons aside) have the gluten- and Passover inconvenience of just a little bit of flour. So when someone pointed me to this almond cake from Joan Nathan (NYT), I liked many things about it: its utterly flourless; the ingredient list is short and straightforward (you’re not going to end up with 7 unused egg yolks, hallelujah) and a quick test run told me what we really want to know, which is that it’s spectacularly moist and tender and keeps really well. But if I had to choose between eating an almond and eating a toasted pecan, I would never choose the former. And if I had to choose between eating a cake with vegetable oil over one with browned butter, well, what kind of question is that even. I added some needed salt, used vanilla instead of almond and cardamom, and then I heaped the cake with whipped cream and all of the berries I could find and the result is perfect, toasty, creamy, fresh, and pretty and also approximately the only thing in my kitchen that was calm and running on schedule last week.

I hope you’ve had a wonderful holiday weekend, however you celebrate, and I’m super happy to be back to my regularly scheduled nonsense, when cooking food in less than 10-pound quantities feels like a vacation.

If you’re curious, this was roughly my Friday night Seder menu:
(If there’s no link, it’s not from an existing recipe, here or elsewhere.)
* Herb and Garlic Baked Camembert (my SIL made it from Smitten Kitchen Every Day)
* The Roumanian Steakhouse-Style Chopped Liver also in SKED, but I blended it and made a few tweaks, thus I owe you a new recipe. (Note: Wild Mushroom Pâté in the archives is a great vegetarian alternative)
* Charoset: Ashkenazi (my mom makes it) and Sephardic-style
* Gefilte Fish (my mother-in-law makes it)
* Matzo Ball Soup (psst, there’s a vegetarian one in SKED as well)
* Homemade horseradish
* Potato Kugel
* Harissa-Roasted Carrots
* Cold Asparagus Salad with a variation on this almond pesto, minus the parmesan
* Maya’s Sweet and Sour High Holiday Brisket (from The Smitten Kitchen Cookbook)
* Chocolate Caramel Crackers
* Mini-Pavlovas with Lemon Curd, Whipped Cream and Berries (reminiscent of the lemon meringue smash in SKED, but inspired by the look of these beauties, although mine were not)

Previously

One year ago: Fig Newtons and Cripsy Tofu Pad Thai
Two years ago: Granola Bark
Three years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
Four years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
Five years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
Six years ago: Spinach and Smashed Egg Toast and Bee Sting Cake
Seven years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch
Eight years ago: Blackberry and Coconut Macaroon Tart
Nine years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
Ten years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackers
Eleven years ago: Spring Panzanella and Lemon Yogurt Anything Cake
Twelve years ago: Arborio Rice Pudding and Gnocchi with a Grater

And for the other side of the world:
Six Months Ago: Even More Perfect Apple Pie
1.5 Years Ago: Chocolate Olive Oil Cake
2.5 Years Ago: Indian-Spiced Cauliflower Soup and Skillet Baked Pasta with Five Cheeses
3.5 Years Ago: My Old-School Baked Ziti and Cannoli Pound Cake
4.5 Years Ago: Better Chocolate Babka and Fall-Toush Salad

Toasted Pecan Cake

Servings: 8, generiously
Time: 70 to 85 minutes
Source: Adapted liberally from Joan Nathan via the NYT
Print

I don’t have cup measurement for pecans or pecan meal because it’s just too inconsistent. (Every cup of nuts will weight something different depending on size and how many are broken and nut meal is even more inconsistent as you can just pack and pack it, the weight getting higher and higher.) I don’t want to mess this cake up for you with estimates. If you don’t have a scale, please simply buy 1 pound (455 grams) and do your best to estimate what removing 1/16 would look like (picture: 1/4, then 1/4 of that removed). Even if you’re a smidge off, it will still be more accurate than cups here.

If you’d like to make this cake dairy-free, just use 1/2 cup vegetable or another neutral oil.

15 ounces (420 grams) whole or chopped pecans, or pecan meal/flour
1 cup (200 grams) granulated sugar
9 tablespoons (130 grams) unsalted butter, plus additional for pan
7 large eggs, separated
1 teaspoon kosher salt
1 1/2 teaspoons vanilla extract or the seeds from half a bean
Whipped cream and berries, for garnish, if you wish

Heat oven: To 350 degrees F. Oil or butter a 9-inch round pan and set aside. I lined mine with parchment for easier removal. While I don’t expect it to stick much if you don’t use parchment, I always think we’re better safe than sorry.

If you’re starting with whole or chopped pecans, toast them: Spread nuts in one layer on a sheet tray. Toast for 10 minutes, tossing once midway so that they cook evenly. They should smell nutty and appear one shade darker. Let them cool completely before using. You can hasten this along in the fridge or freezer.

Grind your pecans: Once they’re cool, grind the nuts with sugar and salt in a food processor or high-speed blender until finely chopped, but stop before they seem to glue together (i.e. become a nut butter). Set aside.

Brown your butter: In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir occasionally, then frequently as it begins to take on color, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color and smell, remove from heat and pour into a large bowl to cool. You can hasten this along in the fridge or freezer, but keep an eye on it in the freezer especially, as you don’t want it solidified.

Beat egg whites: Until they form stiff peaks, but not beyond this point, when they might seem to have a dry and crumbly foam. Set them aside.

At last, assemble the cake batter: Add egg yolks and vanilla to the cooled browned butter in the large bowl and whisk until thoroughly combined. Stir in pecan-sugar-salt mixture, or, if you’re starting with pecan meal/flour, stir it in along with the granulated sugar and salt. The batter will be very thick.

Add 1/3 of the whipped egg whites and stir to combine; this will help loosen the batter so it’s easier to add the remaining whites. Add the remaining egg whites and gently, carefully fold them into the pecan mixture, trying not to deflate the egg whites.

Pour into prepared cake pan and smooth top.

Bake the cake: Until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool for 10 minutes in the pan, then remove from the pan and let finish cooling on a rack.

To finish: I swirled mine with 1 cup of heavy cream plus 2 tablespoons granulated sugar and 1 teaspoon vanilla extract, softly whipped, and piled it with berries and a few chopped pecans. It could also be finished simply, with just a dusting of powdered sugar.

Do ahead: Cake keeps for 5 to 6 days in the fridge. Without cream, it doesn’t need to be refrigerated, but if you’d like to have it more than 3 days, I think it less prone to going bad if chilled.

Source: https://smittenkitchen.com/2019/04/toasted-pecan-cake/

#440782 - Vegetarian Cheesy Stuffed Tomatoes with Balsamic Glazed Vegetables Recipe

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Boiled Peanuts

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Simple 3 ingredients boiled peanuts (水煮花生).

boiled peanuts|chinasichuanfood.com

Now it is the harvest season for peanuts and there are tons of fresh peanuts on sell on the market.Boiled peanut is always my favorite shacks especially during my childhood. Each time when our peanuts are harvested, we cook a large pot immediately. There are two types of boiled peanuts here in China one is boiled peanuts with salt only and the second one is to boil peanuts with spices.We usually serve this on a family party as a snack or appetizer nowadays. You will find how amazing and aromatic the peanuts are simply after cooked with salty water.

boiled peanuts|chinasichuanfood.com

Cook’s Note

Slightly press the peanuts a little bit until there are little cracks on the end, which will help the seasoning to flavor the peanuts. If you do not have enough time, just forget about it.
Once cooked, let the peanuts soak in the broth until cooled and well salted.

boiled peanuts|chinasichuanfood.com

Boiled Peanuts Recipe

Easy spicy boiled peanuts recipe with instant pot

Course: Side Dish

Cuisine: Chinese

Keyword: peanuts

Servings: 4

Calories: 714 kcal

Ingredients

500 g peanuts
1 and 1/2 tbsp. salt
2 star anises
enough water

Instructions

Wash the peanuts carefully and pick thorough them.
In a instant pot, add enough water to cover the peanuts and then pour in salt and place star anises. Cover and cook for 15 to 20 minutes. Let the peanuts soak in the salty liquid until is well flavored.

Nutrition Facts

Boiled Peanuts Recipe

Amount Per Serving

Calories 714 Calories from Fat 558

% Daily Value*

Total Fat 62g 95%

Saturated Fat 9g 45%

Sodium 27mg 1%

Potassium 930mg 27%

Total Carbohydrates 20g 7%

Dietary Fiber 11g 44%

Protein 32g 64%

Calcium 13.6%

Iron 28.2%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.chinasichuanfood.com/boiled-peanuts-recipe/

The Best Things to Do in Boston On A First Time Visit

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The ultimate first-timers travel guide to Boston! I’ll tell you where to stay, what to do and what to eat during your first visit to Beantown!

Boston holds a very special place in my heart. Not only is my husband a born and raised Bostonian, but I went to college there (proud Boston University graduate!) and lived there for nine years before home.

Fortunately, with so many of our friends and family still living in Boston, we go back recently which means people are always asking me for my “must see” spots in the city. Needless to say, this travel guide is long overdue but I’m so excited to finally share with you my first-timers travel guide to Boston.

First up, you’re going to want a hotel that is easily accessible to the T (the country’s oldest subway!) and within walking distance from various shops, restaurants and other attractions.

I first learned about The Eliot Hotel when my parents visited me during college but during my recent stay I was blown away by the modern updates and spacious suites throughout the property. All 95 guest rooms have a separate bedroom and living space making this a top choice for families as well.

If you’re visiting Boston for the first time, I highly recommend a visit to the Skywalk Observatory located on the 50th floor of the Prudential Center which is just a short 8-10 minute walk from the hotel. This 360-degree view of the city is a great way to get a lay of the land before you head out to explore the city.

While there, grab a bite to eat at the Top of the Hub located on the 52nd floor and offering one of the best views of Boston in the whole city.

You can’t go wrong with anything on the menu but I highly recommend the lobster roll. Afterall, you can’t visit New England without trying a lobstah roll. Note: I wouldn’t recommend Top of the Hub for small kiddos as it is on the more upscale side.

The next spot I always recommend to people visiting Boston for the first time in Faneuil Hall Marketplace. Featuring over 70 retailers, Faneuil Hall has been around since 1742 and is often referred to as the country’s first public trading space/shopping area. Pro Tip: Boston has no sales tax on clothing, shoes and purses. You’re welcome.

Craving a sweet treat or a bite to eat? Head to Quincy Market located in the center of Faneuil Hall. This food hall is lined with various quick-serve eateries offering food from all over the world, plus local classics like Boston clam chowder, Italian pastries and more.

Another must see spot in Boston is the Public Garden and Boston Common.

Both are filled with history: the Public Garden was the first public botanical in America established in 1837 and the Boston Common is America’s oldest park.

One of my favorite spots to walk around, have a picnic or people watch, this is a great spot to let kids run around and burn off energy.

From the Boston Common and Public Garden, head to Charles Street where you can stroll the Beacon Hill neighborhood.

This upscale, historic district is lined with beautiful brownstone houses and countless restaurants and boutique shops. It’s about as charming as Boston gets.

For a fun and casual lunch on the water, head to The Barking Crab. This is one of my favorite spots to get local dishes like steamers, chowder, mussels and more.

Of course, you really can’t beat the view either.

Next, you must carve out time to visit Harvard Square. Located in Cambridge just across the bridge (a 10-15 minute drive depending on traffic), Harvard University is a sight to be seen by anyone visiting Boston for the first time.

A great place for shopping, walking around, people watching or grabbing a bite to eat, Harvard Square is a fun, eclectic neighborhood buzzing with energy.

My husband wouldn’t be happy if I didn’t mention his favorite neighborhood: The North End! This historic Italian neighborhood is lined with bakeries, restaurants, shops and more.

Our favorite bakery to get half moons and cannolis is Bova’s Bakery, open 24 hours. For an incredible Italian dinner, we love Antico Forno.

Last but not least, for espresso and coffee, stop into Cafe Vittoria. My husband and I spent many evenings there in our early years of dating.

One of my favorite streets to walk down is Newbury St. lined with countless retailers including independent boutiques, national retailers, luxury shops and endless restaurants and bars.

Pro Tip: The shops closer to Arlington Street are more upscale (think: Burberry, Chanel, Versace, etc.) and progress to more affordable as you head down the street.

Last but not least, take the Green Line of the T out to Brookline for breakfast or lunch at one of my favorite Jewish restaurants: Zaftigs Delicatessen. If you’ve ever craved homemade matzo ball soup, potato latkes (pancakes) or a traditional corned beef sandwich, this is your spot.

Have I convinced you to visit one of my beloved cities of all time, Boston? I sure hope so. If you visit, please let me know what you think!

Your passport is waiting.

Disclosure: Boston USA coordinated my hotel, activities and meals during my stay. Photography by Alejandro Photography. I was not compensated to write this post. All thoughts are my own.

Planning your next trip?? Head to my Pinterest board for more travel guides and inspiration!!

How to Make a Strawberry Banana Smoothie

To make this Strawberry Banana Smoothie, you’ll need a blender and about 5 minutes of time. All you have to do is blend the ingredients together until smooth, then make any adjustments that you see fit once you taste it.

frozen strawberries and almond milk in smoothie

Because fruits can vary in sweetness, you might need to add a little sweetener one day, but not the next. When you make a smoothie at home, you’re in charge of the flavor, so keep in mind that you can always tweak each batch to suit your tastes.

Do You Have to Use Frozen Fruit in Smoothies?

This recipe calls for frozen fruit because I find that to be the most convenient and the most affordable. I love how frozen fruit gives this Strawberry Banana Smoothie a thick and slushy texture, almost like a milkshake.

However, you can use fresh strawberries and bananas, if you prefer! You’ll need to use much less liquid when using fresh fruit, so start with 1/2 cup of liquid and add more as needed. If you want a frozen, slushy-texture for your smoothie to mimic using frozen fruit, try adding a cup or more of ice until it’s as thick as you’d like it to be.

frozen bananas for smoothie

When freezing bananas, make sure you peel them prior to freezing so that you can easily add them to a smoothie later. It’s nearly impossible to get the peel off after freezing. (Trust me.) If you don’t have a high-speed blender, but the bananas into coins before adding them to the blender for easier blending. I usually freeze my bananas whole and then break them in half before adding them, as my Vitamix can break them down easily.

Are Smoothies Good for Weight Loss?

In my opinion, yes, smoothies are great for weight loss! When you make a smoothie at home, you control what goes into it. That means you don’t have to worry about things like frozen yogurt or sugary “bases” being used in your smoothie, like some chain smoothie stores do.

I like to use smoothies like this one as a meal replacement, so it’s a great alternative to a heavier breakfast. Smoothies are a great source of fiber, vitamins and minerals, and they can help keep you hydrated.

If you’re concerned about the sugar in fruit, sure you read why I don’t limit my fruit intake. One study mentioned in that article shares that eating fruit actually promotes weight loss, compared to another group that limited their fruit intake.

strawberry smoothie overhead

Strawberry Banana Smoothie

This STRAWBERRY BANANA SMOOTHIE is the best recipe! It gives you a slushy, milkshake-like texture using frozen strawberries and bananas. It's a great beginner smoothie and kids love it!

Keyword: banana, smoothie, strawberry

1 cup frozen strawberries
1 frozen banana , cut into pieces
1 cup milk (I use almond milk)
1/2 cup orange juice (or use more milk )
1 Medjool date , pitted (or 1 tablespoon honey), if needed for sweetness

Add the strawberries, banana, milk, orange juice, and date for sweetness, if desired, and blend until smooth. Taste and adjust anything as needed, then serve right away.
Leftover smoothie can be poured into mini ice pop molds for a frozen treat later.

Per serving (with almond milk): Calories: 308; Fat: 4g; Carbohydrates: 69g; Fiber: 8g; Protein: 4g

Recipe Notes:

You can use any other type of fruit to replace the strawberries or bananas, just keep in mind that you’ll need to use similar amounts to get a similar milkshake-texture. Mixed berries can be used, but keep in mind that raspberries have seeds that will wind up in the final texture, and my kids don’t like that.

I like using orange juice in this smoothie to give it a little boost of sweetness and a slightly tart flavor, but if you leave it out the smoothie will be less-sweet and much more mild in flavor.

More Smoothie Recipes:

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Reader Feedback: What’s your favorite smoothie combination?

Source: https://detoxinista.com/strawberry-banana-smoothie/

Easy Pineapple Coleslaw

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This Easy Pineapple Coleslaw is going to remind you of summer all year long. Enjoy as a side dish or top your favorite chicken burger with this one.

This Easy Pineapple Coleslaw is going to remind you of summer all year long. Enjoy as a side dish or top your favorite chicken burger with this one. #noblepig #coleslaw #pineapple #sidedish
When I think about summer, pineapple always come to mind. And even though fresh pineapple is available year-round, pineapple’s peak season runs from March through July. However, this Easy Pineapple Coleslaw utilizes canned pineapple tidbits, making it a simple dish you can tackle regardless of the season.

When it comes to coleslaw, ingredients seem to vary by region and season. There are the more vinegar-based coleslaw dishes, which I also love. And there are the non-mayo based coleslaw recipes. And while I love coleslaw alongside any of my favorite burgers, I especially love coleslaw when served with my favorite fish sandwich.

If I’m being honest, if you put coleslaw in front of me, I’m going to eat it and love every last bite. I’m guessing many of you feel the same way.

This Easy Pineapple Coleslaw is going to remind you of summer all year long. Enjoy as a side dish or top your favorite chicken burger with this one. #noblepig #coleslaw #pineapple #sidedish
The broccoli coleslaw is packaged, making this even easier to put together. I do prefer Napa cabbage over regular cabbage. If you’ve never tried it, its texture somewhere between celery and bok choy and is eye-catching with it’s curly outer leaves.

This Easy Pineapple Coleslaw is going to remind you of summer all year long. Enjoy as a side dish or top your favorite chicken burger with this one. #noblepig #coleslaw #pineapple #sidedish
What I love about this coleslaw recipe is that it’s perfectly balanced. It’s not too sweet and not too tangy, but hits all the right parts of your mouth when it comes to flavor. And let’s not forget pineapple is a powerhouse of nutrition when it comes to potassium and vitamin C. It’s literally loaded with both, making it something we should eat often.

If you are looking for more fresh and delicious side dish recipes, here are some of my favorites. This Mediterranean Bean Salad is something you can serve with just about anything. Have you ever made a BLT Pasta Salad? It’s time you did. This Avocado and Three Bean Salad is one of the most popular recipes on my site. This Skinny Red Potato Salad is not only delicious, but helps keeps you on track during bikini season. And if you’re lucky enough to be swimming in tomatoes this season, this Tomato and Basil Bake can help ease the burden. This Chili Lime Corn is also one of my favorite side dishes to make for a barbecue.

Three years ago I put together these Avocado Caprese Bites for a party. Needless to say they are still pretty popular in my house. So delicious. My youngest son is a snickerdoodle fan and eight years I made these Banana Snickerdoodles with the hopes the cookie would stay soft as a snickerdoodle should be. It works so give it a whirl. Nine years ago I never knew how much I loved Pan-Seared Scallops until I made them myself.

Have you joined our cooking community yet? It’s time you do.

Easy Pineapple Coleslaw

This Easy Pineapple Coleslaw is going to remind you of summer all year long. Enjoy as a side dish or top your favorite chicken burger with this one.

Course: Side Dish

Cuisine: American

Keyword: coleslaw, pineapple

Servings: 12

Calories: 160 kcal

Author: Cathy

Ingredients

12 oz (bag) broccoli coleslaw
12 oz finely shredded Napa cabbage
20 oz (can) unsweetened pineapple tibits, drained, 6 Tbsp. liquid reserved
1/2 cup sliced green onions
1 cup mayonnaise
1 Tbsp seasoned rice vinegar
1 teaspoon coarse ground black pepper
1/2 teaspoon kosher salt

Instructions

In a large bowl combine broccoli coleslaw, cabbage, pineapple and green onions. In a small bowl, whisk together mayonnaise, rice vinegar, reserved pineapple liquid, pepper and salt until smooth. Add to broccoli mixture; toss to coat.
Refrigerate coleslaw for a minimum of four hours or overnight for the best flavor. Toss again before serving.

Nutrition Facts

Easy Pineapple Coleslaw

Amount Per Serving (1 cup)

Calories 160 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 0.2g 1%

Cholesterol 6mg 2%

Sodium 292mg 12%

Potassium 153mg 4%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 7g

Protein 1g 2%

Vitamin A 24.7%

Vitamin C 67.1%

Calcium 3.4%

Iron 2.6%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://noblepig.com/2018/08/easy-pineapple-coleslaw/

I Lost 64 Pounds in 7 Months on a Plant-Based Diet

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Last November, because of a change to my insurance, I had my first appointment with a new physician. I went into the appointment wanting to get myself off my blood pressure and cholesterol medication. When I asked the doctor about it, she said to lose 50 pounds and then we’d talk. At the time, I weighed 298 pounds, which was the heaviest I’d ever been in my life. I asked the doctor what she would recommend in order to lose 50 pounds other than the obvious. She said, “You don’t want to hear this, but convert to a whole food, plant-based diet.”

I said OK and went straight home and told my wife about it. My wife said that if I was changing my diet, she would join me. That weekend, we did some research and cleaned out our refrigerator. We bought a boatload of veggies, fruit, potatoes, beans, and grains and started our diet on Monday, December 6, 2017.

Before I made this change, I was the kind of guy who loved meat and potatoes, chicken wings, ribs, and bacon and eggs—and I put cheese on just about everything. I had prediabetes, high blood pressure, and high cholesterol, and I was very out of shape. I also drank a lot of beer, Captain Morgan, and Pepsi. In fact, I drank two 20-ounce bottles of soda every day. I coach high school football and travel a lot for work, so my lunches were always some kind of fast food. But I made the diet switch because my doctor suggested it, and I am so grateful to her!

Flipping the Switch
We quit our old diet cold turkey. Cheese was extremely difficult to give up. For a while, we tried non-dairy cheese, even though we knew it had oil in it. But we couldn’t get used to the taste so finally we just gave up cheese completely. I was surprised at how fast the weight came off just by changing what I ate. I have already lost 64 pounds, and I have so much more energy. My joint and hip pain pretty much disappeared after the first couple of weeks, and my constant heartburn went away completely.

It felt like I lost inches faster than pounds and I also noticed my skin looked better. I lost 4 inches in my waist and have gone from wearing 2XL or 3XL in shirts down to a L/XL. I haven’t started exercising yet, but I plan to because after losing so much weight, I want to tone up the flab.

vegan weight loss

These days, I enjoy eating veggies sautéed with liquid aminos, beans, quinoa, potatoes, lentils, zoodles, and veggie pasta. Even though I have not pushed my lifestyle on anyone, friends who have seen my social media posts have inquired about how I lost weight. I think about six of my social media friends have made the switch or are slowly transitioning to a whole-food, plant-based diet. I love sharing my story with people and am so happy when they inquire about what a WFPB lifestyle without oil is like and when they say they seriously want to give it a shot.

This has been a game changer for me and my wife, who is also delighted by her own results. So far, she has lost 30 pounds. We are getting healthier every day!

Source: https://www.forksoverknives.com/i-lost-64-pounds-in-7-months-on-a-plant-based-diet/

Buttery crust, creamy coconut frangipane...

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Buttery crust, creamy coconut frangipane filling and ripe sugary pineapple combined to make this Pineapple Coconut Frangipane Tart the best tropical dessert you will ever taste. By Wild Wild Whisk.

nice! #97667 problem!

Source: http://tasteologie.notcot.org/post/97667/

Eat My Cooking

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Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap

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toasted pecan cake

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Toasted Pecan Cake

#440782 - Vegetarian Cheesy Stuffed Tomatoes with Balsamic Glazed Vegetables Recipe

Boiled Peanuts

Cook’s Note

The Best Things to Do in Boston On A First Time Visit

You May Also Like:

Strawberry Banana Smoothie (My Favorite!)

How to Make a Strawberry Banana Smoothie

Do You Have to Use Frozen Fruit in Smoothies?

Are Smoothies Good for Weight Loss?

More Smoothie Recipes:

Easy Pineapple Coleslaw

I Lost 64 Pounds in 7 Months on a Plant-Based Diet

Buttery crust, creamy coconut frangipane...