Thirsty Thursday: Fruit Smoothies Perfect for Spring

For many of us it is often hard to find the time to make time to make a nutritious breakfast in the morning. One great option is to whip up a quick, fruit packed smoothie. Smoothies are delicious, quick and provide a full serving of fruits (and vegetables, if you choose to include them) in one simple glass. All you really need is a blender and an assortment of fruit and you are in smoothie business!

Great tips for getting the most out of your smoothies

Keep an assortment of frozen fruit on hand in the freezer for smoothies. Frozen fruit is perfect for smoothies because it gives it a thicker texture, plus it is keeps for a long time and sometimes you just don’t always have fresh fruit on hand.

For added nutritional punch you can also add in flax or a gluten-free protein powder as well. Add in some carrots or even some spinach for some additional sweetness and added nutrients. This month we created several delicious fruit smoothies that will surely brighten your early spring mornings. This delicious drink also makes a great snack (my daughter often prepares them for herself after school).

Black & Blue Smoothies
(serves 2)
1/2 cup blackberries
1/2 cup blueberries
1/4 cup blueberry pomegranate juice
1/4 cup orange juice
1 Tablespoon honey
1-1/2 cups crushed ice

Place all ingredients in a blender and process until smooth. Note: you can also use frozen blueberries and blackberries in this recipe. If you choose frozen fruit cut the crushed ice down by 1/2 cup.

Orange, Pineapple & Coconut Smoothie
(serves 2)

1/2 cup orange juice
1/4 cup fresh pineapple
1/2 banana
1/2 cup plain yogurt
2 Tablespoons shredded coconut
1-1/2 cup crushed ice

Place all ingredients in a blender and process until smooth. Note: you can also use frozen fruit in this recipe. If you choose frozen fruit cut the crushed ice down by 1/2 cup.

Mixed Berry & Banana Smoothie
(serves 2)
1/2 cup raspberries
1/2 cup strawberries
1 banana
1/2 cup yogurt
1/2 cup milk
1 Tablespoon honey (or more to taste)
1/2 cup crushed ice

Place all ingredients in a blender and process until smooth. Note: you can also use frozen fruit in this recipe. If you choose frozen fruit cut the crushed ice down by 1/2 cup.

Photo by realSMILEY

GFCF Weekly Roundup: WAFFLES

That's right, WAFFLES - in all caps. I love waffles; I miss waffles; and with this allergy friendly recipe, now they can be enjoyed by everyone around.

Perfect for breakfast in bed or a weekend brunch, these gluten-free and dairy-free waffles are a crowd pleaser. Even though berry season is still a few months away, the beauty of this recipe is that it works best with frozen fruit! While dairy free pancake and waffle recipes are easier and easier to come by, they don't always make for the most traditional-style breakfast - but not these! While they are deliciously GFCF, these waffles will bring back memories of your favorite weekend brunches. No matter what time of year, these waffles will make you feel like spring is right around the corner!

Gluten free, Dairy/Casein free Waffles with Berry Syrup

Ingredients
For the waffles
1-3/4 cups gluten free flour (like Jules All-Purpose)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 Tablespoon sugar
1/2 teaspoon salt
3 large eggs, lightly beaten
6 Tablespoons Earth Balance butter, melted
2 Tablespoons canola oil
1-1/2 cups soymilk up to 1/2 cup water (to thin batter, if needed)

For the syrup
1-1/2 cups frozen blueberries
1-1/2 cups frozen unsweetened raspberries
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon

Directions
For the Waffles

Preheat a waffle iron.

In a large bowl, combine the gluten free flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the eggs, melted Earth Balance butter, canola oil and soy milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until the mixture is just combined. (If the batter is too thick, thin with a little water. You may need to thin the batter between waffles - it tends to thicken as it sits.)

Spoon 1/2 cup of the batter onto the hot waffle iron. Close the lid and bake until the waffle is golden or the waffle iron indicates it is ready. Repeat process with remaining batter.

For the Syrup

While waffles are cooking, combine the berries, maple syrup and cinnamon in a saucepan. Cook over medium heat until thoroughly heated and some of the berries have broken down. Serve syrup over waffles.

Recipe of the Week: Pasta with Tuna, Capers & Golden Raisins

I know what you're thinking: "Capers and raisins? I'm all for sweet & sour, but this seems a little much..." and that's where you're wrong! Give it a shot; I know pickled flower buds and dehydrated grapes sound like unlikely bedfellows, but this recipe is perfectly unusual - maybe our first foray into the world of flavor-based gastronomy? Bon appetit!

Ingredients
Prepare the tuna
2/3 cup sake
1/4 cup gluten free soy sauce/tamari
1 Tablespoon fish sauce
1 teaspoon red wine vinegar
1 Tablespoon ketchup
1 teaspoon sugar
1 tuna steak

For the pasta
1 cup asparagus tips (2 inch pieces)
1 lb. dried gluten free pasta (we recommend Bi-Aglut/Le Veneziane or Orgran pastas)
2 Tablespoons extra virgin olive oil
1 leek, tender green and white parts only, chopped
2 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
2 Tablespoons drained, bottled capers
1/2 cup golden raisins
1/4 cup Italian parsley, chopped

Directions
First, prepare the tuna by placing the sake, gluten free soy sauce, fish sauce, red wine vinegar, ketchup and sugar in a large zip lock bag. Add the tuna steak, seal and turn to coat. Let marinate in the refrigerator for 30 minutes.

Prepare a grill. Remove the tuna from the marinade (discard marinade). Grill the tuna for 3-5 minutes per side. Cut into large chunks and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook until just tender, about 3 minutes. Using a slotted spoon remove the asparagus tips from the water and immediately plunge into a bowl of ice water. Add the pasta to the water and cook until al dente. Reserve 1 cup of pasta cooking water then drain pasta and return to the pot.

While the pasta cooks, heat the oil in a large skillet over medium high heat. Add the onions and garlic; cook until tender and golden, about 6-8 minutes. Stir in the capers, raisins, parsley and reserved cooking water. Add the mixture to the pasta along with the grilled tuna and toss to combine. Season with freshly ground black pepper. Serve immediately.