Tag Archives: Spinach

Breakfast Smoothies

Protein Acai Bowl Recipe and a $100 Naked Nutrition Giveaway!

Thank you Naked Nutrition for sponsoring this post. Make sure to read all the way to the bottom to learn how to enter this awesome giveaway!

I am on a major acai kick right now! Acai bowls are nothing new, and they’ve been incredibly popular here in LA for the last 5 years or so. I’ve had them at juice shops around here, but I usually find them to be way too sweet, and I never felt like I was truly eating something that healthy. It wasn’t until recently, per the great recommendation of my friend Kelly, that I started buying frozen acai from Whole Foods and making my own Protein Acai Bowls at home.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

So, you might wondering, what the heck is acai anyway? You can think of it as a cross between a blueberry and a grape, and they grow on skinny palm trees in South America. Acai is so popular to eat because it’s very high in antioxidants (which keep us healthy and prevent illness), while being extremely low in sugar.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

You can find acai packets in the frozen section of your grocery store. Make sure to check the ingredients, though, because some contain added sugar. I really like these organic smoothie pouches from Acai Roots and they contain 0g of sugar.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

I love adding Naked Nutrition’s Pea Protein Powder to my acai bowls. Their products are called “naked” for a reason. There are no added colors, sweeteners, or anything artificial in their protein powders. In fact, the only ingredient in the pea protein powder is pea protein.  I add just one tablespoon of it to my acai bowl, and that contains 6-7 grams of pure protein. Because their protein powders are unsweetened (and unflavored), I always mix it with natural sweeteners like frozen bananas and dates.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

I’ve been looking for a good non-dairy protein powder for a long time because I can’t digest whey or casein, but most vegan protein powders I’ve tried tasted so earthy. When you blend this Naked Nutrition Pea Protein with the right ingredients in a high-speed blender, you’d barely know it’s there. You guys know I’m all about eating natural, whole foods, and this protein powder fits the bill.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

If you’re interested in trying a Naked Nutrition product, you can use the code LILCHEF for 10% off your order

Plus, Naked Nutrition is giving away a $100 credit to one lucky reader! To enter, leave a comment on this post letting me know your favorite way to use protein powder. I will randomly select one winner on Thursday, June 8th at 5PM ET. Good luck!

 

Protein Acai Bowl Recipe
 
Prep time
Total time
 
Serves: 1 serving
Ingredients
  • 1 packet frozen acai
  • ¾ cup almond milk
  • ⅔ cup frozen banana chunks (about ¾ of a banana)
  • ½ cup fresh spinach
  • ¼ cup frozen blueberries
  • 1 Tablespoon (1/2 scoop) Naked Nutrition Pea Protein
  • Granola and nut butter of your choice for topping
Instructions
  1. Run the frozen acai packet under hot water for 10 seconds. Cut the packet open and break the frozen acai into chunks.
  2. In a high speed blender, combine the acai pieces, almond milk, frozen banana, spinach, frozen blueberries, and protein powder. Blend for 1 minute, scraping down the sides and adding additional almond milk as needed. The consistency should be smooth, like a very thick smoothie.
  3. Pour into a bowl and top with your favorite granola and nut butter.
 

Protein Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

Breakfast Smoothies Vegan

Vitamin-Packed Green Smoothie

Monday night I came home from work and our apartment was HOT. I knew Travis wanted a “real” meal for dinner, but cooking was the last thing I felt like doing. I had just picked up lots of fresh produce at the grocery store, and the only thing that sounded appealing to me was a cold, fresh smoothie.

I know, that is so unlike me. I typically would consider a smoothie a pathetic dinner, but I really wanted something refreshing and my body could use the greens.

 

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

I threw lots of leafy greens, part of an avocado for creaminess, and fresh fruit into the blender along with some almond milk to get things moving.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

You really don’t taste the kale and spinach in this smoothie because they’re masked by the sweetness of the banana and mango. If you feel the smoothie isn’t sweet enough for you, try adding two pitted dates – they add a delicious sweet flavor.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

This smoothie was SO good – I know I will be making it regularly throughout the summer. It’s healthy, vitamin-packed, filling, and so tasty.

Vitamin-Packed Green Smoothie

 

This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook. As always, I thank you for your support with sponsored posts.

 

Vitamin-Packed Green Smoothie
 
Prep time
Total time
 
Serves: 1-2
Ingredients
  • 1 cup unsweetened vanilla almond milk
  • ½ cup fresh kale
  • ¼ cup fresh spinach (optional)
  • ¼ cup avocado
  • ½ frozen banana
  • ½ cup frozen mango
  • 2-3 dates (optional for added sweetness)
  • 2 ice cubes
Instructions
  1. Place all ingredients in a blender and blend on high for 30 seconds, until desired consistency.
 

 

Delicious Vitamin-Packed Green Smoothie Recipe! ll Vegan, Gluten-Free and Refined-Sugar Free ll www.littlechefbigappetite.com

Grilling Main Meal

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts

Sometimes there is nothing better than a slice of pizza.  Even when you have it 3+ times a week…which is what I have been doing the past few weeks.

Too much? Nahh, I haven’t grown sick of yet because it has all been homemade and I’ve tried so many different dough recipes and topping combos.

During the summer vegetables are so fresh and taste delicious raw. For this pizza I used fresh tomatoes from my neighbor’s garden.  They were so sweet and tasted perfect without any salt or pepper.  If you don’t have great tomatoes where you are , or if you are making this during an off-season I recommend roasting the tomatoes in the oven first to maximize their flavor.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

This is so easy and requires very few ingredients. This time, I bought pre made whole wheat pizza dough, because I was in a hurry, but usually I like to make my own and I will be posting my recipe soon!

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

In the summer I avoid turning on the oven so, I decided to put this pizza on the grill. However, if you choose to use the oven, the pizza will be just as great. Just make sure to use a pizza stone or cast-iron pan.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

The end result tastes so fresh and the combo of parmesan and mozzarella makes this extra yummy!

 

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 package or recipe whole wheat pizza dough
  • Olive oil
  • 3 garlic cloves, minced
  • 1 package (8-10 oz) baby spinach
  • 3 Tomatoes, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan cheese
  • ½ cup Mozzarella cheese, cut into slices
  • ⅛ cup pine nuts, toasted
  • Leaves of fresh Basil (for serving)
Instructions
  1. In a pan, heat a small amount of olive oil and saute the baby spinach with the minced garlic. When completely cooked, take the pan off the heat and allow the spinach to cool. When cool, squeeze the spinach dry of any excess liquid.  Then, move the spinach to a cutting board and chop.
  2. Roll the pizza dough into your desired thickness, using a rolling pin or an empty wine bottle. Placing extra flour on your surface and on the rolling pin will prevent the dough from sticking. Move the dough onto a lightly floured baking sheet (that will fit on top of the grill). If using a pizza stone, put the dough on the stone and heat the oven to 500 degrees.
  3. Sprinkle the dough with a small amount of olive oil. Place the chopped spinach on the dough, then the tomatoes, then the parmesan, mozzarella, and pine nuts.  Season with salt and pepper.
  4. Place the baking sheet with the pizza on the grill and bake for 8-10 minutes, until brown, crisp, and bubbling. Remove the pizza from the grill / oven, and place a few leaves of fresh basil on top. Cut into slices and serve warm.
 

Breakfast

Whole Wheat Spinach and Cheddar Scones

Whole Wheat Scones with Spinach and Cheddar Recipe

This weekend I visited family in northern Maine.  They rented an adorable cottage on a lake. It had a perfect view of the water and a personal dock for swimming and kayaking.  I mostly floated on a tube to avoid the mushy lake bottom. You know that feeling when you step into a lake and your foot sinks into really wet, seaweed covered sand. Yeah, ew.

So that’s why I floated.

In a child-sized tube shaped like a frog.

Yes, it fit around my waist.

LittleChefLittleFroggyTube.

Sad that I am the size of an 8 year old.

In the morning, I baked these scones to bring along for the trip. I’m so glad I did – they were a big hit!

They melt in your mouth and have the perfect ratio of savory to sweet.  Have them in the morning with a cup of coffee, or in the afternoon with tea, as my family had them.

Whole Wheat Scones with Spinach and Cheddar Recipe

I recommend making the full batch if you’re making them for guests because they disappear quickly! You’ll see.

 

Whole Wheat Spinach and Cheddar Scones
 
Ingredients
  • 3 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
  • ¾ cup honey
  • 1.5 cups Heavy or Whipping Cream (I used whipping)
  • ¾ cup spinach, steamed or sauteed, and squeezed (to remove excess water)
  • 1 cup extra-sharp grated cheddar cheese (the sharper the better for these!)
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl mix the flour, baking powder, and salt. In a separate bowl whisk together the honey and cream until smooth.  In another bowl combine the spinach and cheese.
  3. Pour the cream mixture into the bowl with the flour. Then add the spinach/cheese mixture. Mix together all ingredients, but be careful not to overmix. It is okay if there are a few dry ingredients visible.
  4. On a floured surface, roll out the dough into a one-inch think disc.  It should be about 9 inches in diameter. Then, using a knife, cut the dough into triangles. I made 12 scones.  (You can choose whatever size you prefer, but be advised it will affect your cooking time).
  5. Place the triangle pieces onto the parchment-lined baking sheet, leaving about two inches between each. Bake for 12 minutes or until the edges are golden brown.