Blueberry, Peanut Butter + Banana Power Smoothie

1 Reply

Hey guys! Has it really been over a month since I last posted? Sorry for the silence, but it has been one heck of a month! So many things to do, and I guess blogging has fallen to the end of the priority list. To be honest, I still have some busyness coming up, so I can’t promise how often I’ll be posting, but hopefully I can get things together and start sharing more frequently soon!

But for today, I’m sharing with you something that I have been making consistently, almost everyday, even through the busy times. Blueberry, peanut butter, banana power smoothie.* I have even hauled my blender across the state twice, on a train, to continue making this smoothie. Truly my current obsession.

This smoothie is as tasty as it is healthy. I call it a “power smoothie” because of all the goodness in it. Let’s go over that:

Coconut water: Full of potassium and very hydrating.
Almond milk: I use vanilla, unsweetened. Besides adding a delicious vanilla flavor, it’s high in calcium and vitamins B and E.
Banana: More potassium! and so much more!
Blueberries: Antioxidants!
Peanut butter: Protein!
Chia seeds: Full of nutrients, antioxidants, protein, fiber and more. Eat chia seeds!
Spinach: Full of all the good stuff – nutrients, vitamins and antioxidants.

And that’s it. All real, whole foods that bring so many good things, and when combined, become a creamy, tasty treat! 

I’ve been making this for breakfast daily. I honestly never thought that just a smoothie would be enough for me for breakfast, but this one is. It keeps me full and I know that it’s probably the healthiest meal of my day – a great start. 

While each and every ingredient included in this smoothie is important to make it just what it is, if I had to stress one to absolutely not leave out, it would be the chia seeds. If blended long enough (I blend my smoothies a long time!), the chia seeds make the smoothie super thick and creamy, and it almost reminds me of ice cream. I like this smoothie so much more since starting to add chia seeds and it’s all because of that creamy, dreamy texture. A smoothie that reminds me of ice cream – can’t pass it up. 

3-2

4-2

6-2

1-2

7-2

Blueberry, Peanut Butter + Banana Power Smoothie
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 cup coconut water
  2. 1/4 cup almond milk
  3. 1 banana
  4. 1 - 1 1/2 cups frozen blueberries
  5. 2 tablespoons peanut butter
  6. 1 tablespoon chia seeds
  7. Large handful spinach
Instructions
  1. Place all ingredients into a blender and blend, until completely smooth and creamy. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/
*Inspired by a smoothie sold at the Cedars House Cafe!

Springtime Strawberries

Leave a reply

I recently found myself home with 8 quarts of springtime strawberries. And not just any strawberries, the best strawberries, thanks to the wonderful and generous Three Springs Fruit Farm.

What does one do with enough strawberries to overtake half a fridge? 

Most we ate just fresh. There is nothing better than fresh, local springtime strawberries, just as they are. 1.5 quarts were lovingly washed, sliced and sent to be enjoyed by Greg’s PhD committee members. My good vibes for Greg were sent in with those strawberries.

And, I made these muffins. Some of the best muffins that I have ever consumed. Roasted strawberries, ricotta cheese and lime zest, in a muffin, together. They’re heavenly.

They were a bit time consuming, but when I was given a day off of work due to lots of rain, I got to muffin making. And strawberry photographing. I turned on some music, put on my favorite comfy dress, opened the windows for Ivy cat, and made muffins all day long. It was great. And therapeutic.

I highly suggest you make these muffins if you get a chance. They are so, so tasty. Use local strawberries if possible. Take your time, enjoy the process. Enjoy the muffins!

4-2

1-2

3-2

11-2

6-2

8-2

10-2 

Click here for recipe.

Creamy Vegan Herbed Hemp Dip

2 Replies

How are you? It’s been awhile since I’ve last shared with you, but I’m back today with a recipe that I’m thrilled with. And, today’s recipe – creamy vegan! herbed hemp dip goes perfectly with the everyday oven fries I shared with you two weeks ago!

This dip (or spread) is inspired and heavily adapted from Edible Perspective’s Hemp Seed Dressing recipe. I saw Ashley’s recipe and immediately fell in love. Who knew that blending hemp seeds creates a creamy base perfect for making dressings, dips and spreads! This is it. This will be the base to any creamy dip or dressing I need in the future. Thank you Edible Perspective!

Today’s recipe is my ode to french fries dipped in ranch dressing, a lifelong favorite of mine. I’ve kind of stopped wanting to eat ranch dressing in the last few years though, due to its long and unnatural list of ingredients. I’ve tried my hand at homemade ranch dressing using things like sour cream and mayo, but am always disappointed when I have a ton of those ingredients leftover with no use for them.

While this recipe does not taste like an exact replica of the ranch we’re all used to, it’s a substitute that I’m actually even happier with. It tastes herb-y and delicious, makes a great dip and spread, and it uses real, natural ingredients that I keep on hand. This hemp seed dressing solves all my french fry + ranch problems and is to me, life changing.

It also goes great with fresh veggies, spread on sandwiches or drizzled in wraps!

7-2

3-2

4-2

10-2

5-2

12-2

Creamy Vegan Herbed Hemp Dip
Write a review
Save Recipe
Print
For the dip/dressing
  1. 1/3 cup water
  2. Juice from 1 lemon (or lime)
  3. 2 tablespoons olive oil
  4. 1/2 tablespoon pure maple syrup
  5. 1/2 cup hemp seeds
  6. 2 medium garlic cloves
  7. 1/2 teaspoon salt
  8. 3/4 teaspoon black pepper
  9. 1/2 teaspoon onion powder
  10. Small pinch of paprika
  11. Small drizzle Worcestershire (optional)
  12. Handful fresh dill
  13. Handful fresh chives
Instructions
  1. Place all ingredients, except fresh herbs, into a blender. Blend on low speed for ~30 seconds, or until smooth and creamy. Scrape down sides of blender, add fresh herbs* and blend for an additional 30 seconds, or until fully incorporated.
  2. Enjoy as a dip, dressing or spread!
Notes
  1. Recipe inspired and heavily adapted from Edible Perspective's Hemp Seed Dressing (link in post).
  2. *Some people prefer a more subtle herb taste, so start with a small amount of fresh herbs and add more as desired.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Everyday Oven Fries

1 Reply

Dreaming Foodie readers, let me introduce you to one of my all-time favorite side dishes. One that Greg and I consume multiple times, every single week. One that we never get sick of and that is always as good as the last time. Healthy, oven-baked french fries. Fries that you can feel good about eating all the time!

This recipe has been years in the making. I have been trying for so long to get the right recipe for homemade fries, made in the oven, and this is it. This will be it for me, forever and ever. For a basic, everyday oven fry recipe, this one wins for me in texture, taste and technique. These fries are crispy on the outside and soft on the inside. They taste salty and peppery and have a gentle kick from a touch of paprika. They are simple to make, with just a handful of ingredients and a bit of preparation. You need to try these fries – you will love them!

First let’s talk texture. These fries get their crispiness from a quick boil before they are baked. I simply cut up the potatoes, place them in a large pot with water, bring it to a boil and boil for just 5 minutes. This exact method evolved from many other methods I’ve tried over the years. This is the one that works for me and that I’ll continue to do. It’s easy and takes very little time. The 5-minute boil is imperative to this exact recipe. I made many fries in the past that I did not boil and they have not come out as well or nearly as crispy. The boiling changes everything.

The taste of these fries is incredible. I took everything I like about different fries and put them into one. They are salty (who doesn’t love salty fries?), they are peppery, a tiny bit garlic-y and onion-y (from garlic powder and onion powder), a tiny bit spicy (from paprika) and herb-y (from parsley). This is a combination that I just love – nothing fancy or exotic, just yummy basic fries, made with ingredients that are always stocked in my pantry. 

The technique is simple. Cut potatoes, boil, drain + rinse, brush with olive oil + sprinkle with seasoning, bake 40-45 minutes. It’s that easy. I show in two photos below how I cut my potatoes. I used to cut oven fries thin, but found out that thin fries will break with the boiling step. For this recipe, the fries need to be sliced thick, like very large steak fries. They need to be able to withstand the boiling. From start to finish, the fries will shrink, so if you think they look large once they are cut, don’t worry, you won’t think that once you are eating a crispy, delicious fry! 

A few more notes on this recipe – for Greg and I, I usually use 3-4 medium to large russet potatoes. That makes a ton of fries – two full baking sheets, so for lighter eaters, I would plan for 1 medium-large potato per person. They do make good leftovers, and are awesome reheated in the oven. The seasoning amounts I provide will be good for 3-4 medium-large potatoes. If you’re feeding a crowd, double or triple the amounts as needed!

1-2

2-2

4-2

5-2

12-2

11-2

6-2

10-2

7-2

Everyday Oven Fries
Write a review
Save Recipe
Print
Ingredients
  1. 3-4 medium potatoes (I like russet)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon black pepper
  4. 1/2 teaspoon onion powder
  5. 1/4 teaspoon garlic salt or powder
  6. 1/4 teaspoon paprika
  7. 1 heaping teaspoon dried parsley
  8. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 400*.
  2. Line two baking sheets with parchment paper.
  3. In a small bowl, mix together all spices. Set aside.
  4. Rinse potatoes. Cut into very thick slices. I usually get 10-12 slices, or fries, per potato.
  5. Place sliced potatoes into large pot and fill with water. Bring to a boil. Boil exactly 5 minutes.
  6. Drain and rinse with cold water. Let potatoes cool slightly, just to the point that you can easily handle them.
  7. Arrange evenly on baking sheets, so that no potatoes are touching.
  8. Brush lightly with olive oil and sprinkle evenly with spice mix.
  9. Bake for 40-45 minutes in oven, or until crispy and golden brown.
  10. Enjoy!
Notes
  1. 3-4 medium to large potatoes with make two full baking sheets of fries. As part of a meal, I would plan for 1 large potato per person.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Shiitake Mushroom + Green Garlic (or Spring Onion) Parmesan Quiche

2 Replies

It’s no surprise that I love quiche. Evidence: smoked salmon quiche, Brussels sprouts quiche, tomato + pesto quiche and asparagus + mushroom quiche. Today I’m adding a new one to the list – shiitake mushroom + green garlic (or spring onion) Parmesan quiche.

This is my newest creation and it’s all thanks to the return of Headhouse Farmers’ Market. I’ve told you before that Greg and I work  at a farmers market in the city on Sundays for his family’s farm, Three Springs Fruit Farm. After a winter hiatus, the market is back up and running and I couldn’t be happier to be back at it again. Each week we get to come home with fresh and local produce that is always, truly the best.

Anyway, let me tell you about green garlic. Our next door neighbor at market always has the best vegetables. Greg and I get mushrooms from him every single week, but a few weeks ago decided to pick up some spring onions as well, or so we thought. We went home with the mushrooms and spring onions and I made a quiche for dinner. It was so excellent with the veggies, plus some fresh thyme I had in the fridge and a sprinkle of Parmesan cheese. It wasn’t until the next week at market I discovered that the spring onions were in fact, not spring onions, but actually something called green garlic. I loved the previous weeks quiche so much, that home I went with more green garlic.

After some research, here’s what I found: “Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion,” about.com told me. For more info, click here. Huh, how about that. Either way, I’m glad to have tasted something I never had before and to learn something new.

Don’t be scared though, this quiche is not overly garlic-tasting at all. You could continue to tell me I’m using spring onions and I would believe you. I do think spring onions would produce a similar taste in this quiche, so that’s why I included them in the title. If you use spring onions, make sure they are plump and full looking, and preferably locally grown (always the best!). But, if you are at a market this weekend and see green garlic, pick it up and give something new a try!

A few more notes on the quiche – the thyme is essential. It gives a taste that is subtle but makes a big difference. Use fresh or dried, whatever you have on hand – see the recipe for specific amounts. And, the Parmesan in this is amazing. It adds just the right salty/buttery taste without being heavy or overpowering. Enjoy this springtime quiche!

1-2

2-2

3-2

4-2

10-2

6-2

8-2

9-2

Shiitake Mushroom + Green Garlic (or Spring Onion) Parmesan Quiche
Write a review
Save Recipe
Print
Ingredients
  1. 1 prepared pie crust
  2. 2 tablespoons olive oil
  3. 2 cups (or more!) shiitake mushrooms, chopped
  4. 5 stalks green garlic (or spring onions), sliced
  5. 2 garlic cloves, minced
  6. Several sprigs of fresh thyme, lightly chopped (or 1/4 teaspoon dried, ground thyme)
  7. 2/3 cup grated Parmesan cheese
  8. 5-7 eggs (depending on the size of your crust)
  9. 1 cup whole milk (or half & half)
  10. 1/2 teaspoon black pepper
  11. Scant 1/2 teaspoon salt
Instructions
  1. Preheat oven to 400*.
  2. Roll pie crust out into pie pan.
  3. Add 2 tablespoons olive oil to a medium pan over medium heat. Once hot, add the mushrooms and green garlic. Saute for several minutes, until the veggies have softened and are slightly golden. Add the garlic cloves and stir. Remove from heat.
  4. Beat together the eggs, milk, salt and pepper using a mixer or a whisk. Mix well, until eggs seem very light and aerated.
  5. Add the veggies to the bottom of the pie crust, then sprinkle on the Parmesan. Pour the egg mixture into the crust.
  6. Bake in the preheated oven for 20-30 minutes**, or until quiche is just set, but cooked through.
  7. Enjoy!
Notes
  1. I used green garlic, but spring onions will work as well.
  2. **Quiche can be tricky as ovens vary. Quiche cooks differently in different ovens so sometimes it takes some experimenting to find the right baking temperature and time for your oven. Mine takes exactly 20 minutes in a 400* oven, but keep in mind that you may need to adjust the temperature/time to accommodate your oven.**
The Dreaming Foodie https://www.thedreamingfoodie.com/