Get into the holiday baking mood with Banana Strawberry Bread with optional chocolate chips–with gluten-free and vegan options

“As long as you know how to bake, life is sure to be sweet!”–Unknown

One Sunday afternoon this past summer, I was talking with my Dad via phone as he now lives in Florida.  He shared that after church service, a fellow worshiper shared slices of homemade strawberry bread with others.  Listening to Dad, I decided to add “strawberry bread” to my list of writing/cooking ideas.  Of course, Dad was not surprised.

It took some trial and error, but I think I found the sweet spot.  Of course, when I bake, I am trying to meet unique dietary needs.  Selfishly, I prefer baking recipes that have the ability to be gluten free due to my celiac disease; however, I also like to find versatile ingredient scaffolding for those that can safely consume wheat.  Furthermore, I choose to eat plant-based; therefore, I also like to play with ingredients that offer that option as well.  Bottom line, however, if it tastes good and is easy to make, most people don’t care if it’s gluten-free and/or plant-based. 

Photo by solod_sha on Pexels.com

The recipe all came together after picking up a grocery order one day only to discover I was given extremely ripe, fully brown bananas instead of bright yellow.  Once I saw those bananas, I knew how I wanted to create my own version of strawberry bread.  I took further inspiration from The Big Man’s World website.  

Strawberries and bananas are complementary and commonly paired in many food items, such as drink mixes, smoothies, yogurts, fruit-cups, and so forth.  Additionally, bananas are one way to bake without eggs to bind ingredients together into a batter with a creamy texture and balanced moisture composition.  Furthermore, bananas add a subtle sweetness to baking recipes that tends to compliment many ingredients.  

Photo by Kimona on Pexels.com

When baking without eggs, I also add a tablespoon of vinegar.  This depression era egg replacement reacts with the baking soda to create carbon dioxide that helps baked goods rise as they bake.  Plus, vinegar overall improves bread texture, whether baking with or without eggs.

You may notice that I use date sugar in this recipe, although it can be replaced with your preferred form of sugar. Date sugar is considered less processed due to the fact that it is made from dried dates pulverized into a powder; therefore, it retains much of its fiber and nutrients.  That said, don’t be fooled, it is still sugar, and like any sweetener, it should be consumed in moderation.

If you like to bake for the holiday season, this bread will lend itself to potluck gatherings, as it can be made a day or two ahead of time.  It would also make a nice holiday gift or simply a fun weekend addition to brunch.  It stores well, becoming more moist with age. I have toasted leftover slices of it in my air-fryer and reheated it in the microwave–either way works.  Plus, you can substitute your favorite chopped nuts in lieu of the chocolate chips–I just happen to like chocolate!  It’s tasty plain or smeared with butter or cream cheese as my daughter and husband  do or with your favorite nut butter, as I like to do.

This recipe is versatile, using fresh or frozen fruit. (Hint: I save all over-ripe bananas–and even strawberries–in a freezer bag in my freezer and pull out what I need anytime I’m baking!) Notice all the ways I offer substitutions for the original ingredients I used, so that you can meet your own individual needs/taste preferences.  Sprinkle the top of the batter with crystallized or festive-colored sugar before baking if desired and find ways to make this recipe your own!

From my home to yours, here’s to holiday baking!

Banana Strawberry Bread with optional chocolate chips

 with gluten free and vegan options

Ingredients

2 cups oat flour, can replace with all-purpose or gluten free flour

1/2 cup date sugar, can replace with regular or brown sugar

¾ teaspoon baking soda

¼ teaspoon salt

1 ½ cup mashed banana (about 2 bananas)

1/4 cup applesauce, can replace with oil or melted butter

1 teaspoon vanilla extract

¼ cup milk, dairy or non-dairy work

1 tablespoon apple cider vinegar

½ + ¼  cup + sliced strawberries, frozen or fresh

¼  cup + 1 tablespoon chocolate chips, gluten free and/or vegan; 

(can replace chocolate chips with chopped nuts)

Directions

Preheat oven to 350 degrees

Prepare loaf by spraying with nonstick cooking spray

Mash banana and set aside

In a large mixing bowl, stir together dry ingredients

Make a well in the center of the dry ingredients

Stir in remaining ingredients, including banana, into the dry EXCEPT for strawberries and chocolate chips

Fold in ½ cup of sliced strawberries and ¼ cup of chocolate chips

Pour batter into loaf pan

Top with remaining strawberries and chocolate chips

Bake for 50-70 minutes or until a toothpick inserted in the center comes out clean

Cool in pan for 10 or so minutes, use spatula to gently lift out of the loaf pan.

Finish cooling on wire rack

Slice to serve.

Can be kept in an airtight container, once completely cooled, in the fridge for up to five days.

Can also be stored in a ziplock freezer bag and frozen for up to 3 months.

In a large bowl stir together dry ingredients and make a well in the center. Then set aside.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into the center of dry ingredients and mix with spoon until blended.
Finally, stir in sliced (or chopped, if preferred) strawberries and chocolate chips or nuts.
Bake in oven, and allow it to cool in pan at least 10 minutes before using a spatula to gently lift out loaf. Set loaf on cooling rack, and allow it to continue to cool.
Slice it up and eat it plain or with your favorite toppings, such as maple syrup, honey, nut butter, butter, or cream cheese to name a few.
Personally, I love nut butter smeared on a heated slice and allow the warmth of the bread to melt it.

Rice Krispie Air Fryer French Toast

“What does the best man at a French wedding do?”

“Make French toast!”

“Why is the French Toast the best team in the baseball game?”

“Because they have the best batter!”

Rice Krispie french toast sticks with melted peanut butter. Gluten-free and vegan options available!

Okay, I’ll try to stop, but in my defense, it’s way past my breadtime as I write this. My mind is crumbling, but I am not toast yet. There are still some ideas left in me, although I think they may be a bit stale. Perhaps, I should settle down, wrap up in a blanket, get warm and toasty, and go to bed to stop all this syrupy humor!

In all seriousness, National French Toast Day is November 28, 2022.  So why write about it in October?  Because I began playing with this recipe in September to, well, toast my birthday! It took several incarnations to get the recipe right, and I wanted to give you, Dear Reader, ample time to experiment with this recipe before the big toasty day.

You say you haven’t heard of National French Toast day?  Well, you’re in good company because neither had I until recently.  How did this obscure holiday come to be?  Based upon my research, no one source seems to know.  However, I did learn some interesting facts about a sweet and savory dish that is a weekend favorite food for many.

Rice Krispie French toast sticks smeared with chocolate powdered peanut butter, topped with strawberries, mixed berries, and chocolate chips!

The origin of French toast is debatable.  One source dated it back to a collection of 4th or 5th century Latin recipes.  While another source dated this eggcellent dish back to sixteenth century Europe. Additionally, the French were historically known for reclaiming old, stale bread, dipping it in egg batter, and frying it up.

It’s been known under a wide variety of names such as, “poor knights pudding,” “pain perdu,” “eggy bread,” and “French fried bread” to name a few.  The name, “French toast,” according to one popular Maryland breakfast restaurant, first appeared in American print in 1871, in the Encyclopedia of American Food and Drink. Regardless of its origins, or name given to this recipe, most of us can agree, French toast is one delicious dish of tasty goodness.

There are many variations for making French toast, but the basic formula includes bread, dipped in batter, typically made out of eggs and milk, and fried in a pan.  Some recipes call for added seasonings such as vanilla and nutmeg, while others call for rich cream and egg yolks with a dash of cinnamon.  Other recipes insist on thick bread, while others aren’t as picky.  

While reading through numerous recipes for French toast, I saw variations in cooking methodology.  Some cooks swear by frying in oil, while others enthusiastically endorse butter.  There were several variations of baked French toast, and even recipes that call for frying up the batter-dipped bread, then dipping it again in the batter, and baking it up.  I even found several French toast casserole recipes that made my mouth water.

Rice Krispie French toast smeared with chocolate powdered peanut butter and topped with strawberries, blueberries, mango, and chocolate chips.

This recipe uses an airfryer, and it offers variations for those with Celiac disease like me (hence the use of gluten free bread and crispy rice cereal).  I personally made this plant based as well by using non-dairy milk and a plant based liquid egg replacement, but that is a highly personal choice that may not be your preference.  The point is, the recipe is flexible and can meet a wide variety of dietary needs.  Plus, using the airfryer, rather than a butter or oil, can be a healthier option for those needing to cut back on dietary fat.  That being said, this recipe can be prepared in the traditional frying manner with butter or oil.

The use of Rice Krispies was intentionally designed for fun; after all, I created this recipe in honor of my own birthday.  I personally loved the way it added extra texture, visual interest, and the taste did not detract from the overall flavor of the batter.  In fact, the cereal gave the recipe a fun and festive vibe that made my inner-child, who needed to be honored on her birthday, smile!

Rather than wait for National French Toast day, why not give this recipe a try?

From my home to yours, I toast to your health and cooking endeavors! 

Rice Krispie Airfryer French Toast sticks

with gluten free and vegan options

Ingredients:

3 large eggs or plant based equivalent

½ cup favorite milk, dairy or non-dairy

1 tablespoon maple syrup

½  teaspoon vanilla extract

¼  teaspoon nutmeg, optional

⅛ teaspoon salt

1 cup Rice Krispies 

4 slices of thicker bread, cut into “sticks” (gluten free if needed)

Directions:

In a small shallow pan, stir together egg, milk, maple syrup, vanilla extract, nutmeg (if using), and salt.  

On a separate plate or shallow dish, spread out Rice Krispies.

Dip bread into batter mixture.

Press battered bread into cereal twice, coating both sides.

Place battered and coated bread sticks into the airfryer, without overlapping, into a single layer.

Turn the airfryer on 375 degrees and cook for 7-8 minutes. 

Repeat the process, if needed, until all “sticks” are cooked.

Keep “sticks” warm until ready to serve.

Top with favorite toppings, syrups, spreads, and/or fruits.

Serve immediately. 

Serves 2.

Recipes can be doubled or tripled if needed.

Refrigerate leftovers for up to three days.

Cut your bread into “sticks”.

You’ll need a few basics to make this gluten and plant based if needed/desired.

First, dip bread into batter.
Next, pressed batter-dipped bread onto Rice Krispies.
Cook up in an air-fryer for 7-8 minutes, or until desired brownness and texture reached. Then add your favorite toppings and enjoy!

Gluten-free Snickerdoodles (with vegan option)

“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. . . .”--Sandra Lee

Photo by cottonbro on Pexels.com

Years ago, back in the days of the VHS tape cassettes, when my daughter, Maddie, was quite young, she had her fair share of age-appropriate videos.  These were special treats as her TV time was limited. John, my husband, and I are both educators, and we strongly believed then–and still do–that screen time should be limited, especially before the age of five years.  Therefore, these videos were not watched daily, but rather saved for “special times,” such as holidays, sick days, and weekends. 

One of her favorites was Barney: Night Before Christmas.  It was 57 minutes of so much saccharine sweetness that John and I felt cavities forming, if not in our teeth, then in our minds! It used to drive us crazy with its terrible acting and poorly written script. Regardless, Maddie loved it, and she especially enjoyed singing along with the Barney closing jingle. I can still recall the way in which she would plead for her Dad and I to join her in singing it’s catchy refrain, followed by a group hug. 

One line from this video, ultimately became–and still remains–a running joke in our family.  Let me set the stage for you.  Magically, a flawlessly dressed and styled girl wakes up to find snow has fallen just in time for Christmas Eve.  Poof! Out of nowhere, a perfectly coiffed mom, garbed in stereotypical Christmas attire, emerges to hug her daughter at the window.  As Mother and daughter turn away from the window, in walks the doting Dad carrying boxes of Christmas decorations,“just in time for Christmas Eve too!”  Suddenly, Dad feigns hunger like Santa, so Mom suggests that she should bake cookies.

Ooo! Snickerdoodles cooling on a wire rack!

“Ooo–snickerdoodles?” says Dad, rubbing his hands together.

“Chocolate chip?” asks Daughter in a sing-song voice.

Mom smiles methodically in assent, as both parents make their way through the Christmas greeting card house and disappear behind a swinging door to presumably bake cookies.  Twenty or so minutes later, both parents will reappear, no worse for the wear, carrying a large Christmas basket filled with piles of Instagram worthy cookies–had social media been around then. 

The days of Maddie’s Barney obsession are long past; however, if I state that I am going to bake cookies, John, and/or Maddie, will both mimic the lines from the video.  John especially loves to say, “Ooo–snickerdoodles?” and dramatically rub his hands together as if teaching a primary science lesson on friction. As inside family jokes go, it never gets old! 

Gluten-free and vegan? Yes!

Therefore, this past Christmas week, I decided to be ironic and make those Barney dreams come true!  I researched and cobbled together my own version of gluten-free snickerdoodle cookies!  As an added twist, John inadvertently played the role of doting dad by scavenging stores for cream of tartar, the secret ingredient to these magical cookies, since it was out-of-stock at the store I most often frequent.  

Barney may have magic, but snickerdoodles have cream of tartar.

My family and I recommend giving these cookies a try.  At first glance, they may seem quintessentially Barney–simple and sweet. Unlike Barney, however, the cookies are not overly-sweet.  Instead, they are soft, pliable, and slightly complex in flavor due to the combined tang of the cream of tartar and the spice of the cinnamon.  Nonetheless, when you bake this recipe, don’t be surprised to discover that your home has been transformed into an idyllic world filled with singing dinosaurs, cued laughter, and a lovey-dovey theme song that won’t leave your head . . . “I love you, you love me . . . .

You get a cookie, and you get a cookie, and . . .

In the meantime, feel free to drop me a line anytime. Let me know your thoughts and/or suggestions. I always enjoy engaging with readers.

From my home to yours, I wish you sweet baking experiences!

A few of the tricks to making gluten-free, and vegan, snickerdoodles!
Blend the cinnamon and sugar first!

Gluten-free Snickerdoodles (with vegan option)

Ingredients for topping:

¼ cup sugar

2 teaspoons cinnamon

Ingredients for cookies:

1 cup softened butter (You can substitute vegan butter for this if desired.)

1 ½ cup sugar

2 large eggs (You can substitute with *flegg.)

1 tablespoon vinegar

2 teaspoons pure vanilla extract

3 cups all-purpose, gluten free flour

2 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

Directions:

If using flegg, mix first, and set aside.

Mix sugar and cinnamon together, and set aside.

Preheat the oven to 350 degrees.

Place parchment paper on a cookie sheet.

In a large mixing bowl, mix together butter and sugar until light and fluffy.

Mix in egg, vinegar, and vanilla, scraping down sides as needed, until creamed well.

Add in cream of tartar, baking soda, and salt until well blended.

Mix in flour, a cup at a time, until dough forms.

Using tablespoon, or cookie scoop, scoop out small amount of dough, and roll into balls

Roll each ball in cinnamon sugar mixture and place on the prepared cookie sheet.

If you prefer a flatter, crisper cookie, flatten each dough ball with a spoon, otherwise for fluffier, more soft cookies, leave as is.

Bake 8-12 minutes, depending upon how soft you prefer your cookies.

Allow cookies to cool 2-4 minutes on pan before removing to a cooling rack.

Store cookies in an airtight container.

*flegg=egg substitute: Per egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water.  Set in refrigerator 15-20 prior to mixing dough

Are you hungry yet?

Chocolate Peanut Butter Banana Bars

“What’s the point in having a sweet tooth if you don’t use it?”–unknown

I blame my parents.  Who else am I supposed to blame for my sweet tooth? While both of my parents eat an overall healthy diet, they also like their dessert from time to time. I confess, I am the same way.  It’s all about moderation and balance, and, well, never underestimating the power of chocolate . . . or peanut butter! 

I enjoy nearly any form of chocolate!

About a month ago, I baked my grandmother’s traditional recipe for chocolate frosted brownies.  It is a family favorite from an old 1930s or 40s vintage Betty Crocker cookbook.  While it is not vegan, I can say it is vegetarian; and anyway, I am not about so-called perfect eating.  Besides, it’s not like I bake Grandmother Helen’s brownies on a regular basis.

My mom had dinner with us on the evening that I baked brownies, so I sent a few home with her.  The next day, my daughter walked into the kitchen where I was food prepping my work lunches for the week, laughing and shaking her head.  She said that while talking to my mom on the phone, “Gran’ma confessed to spreading peanut butter all over the brownies before eating them.”

Mash up the banana first. I find a pastry cutter perfect for this!

At first, that seemed sacrilege!  How could she desecrate that beloved, treasured family recipe?  The horror of it!  What was she thinking?

“Sounds like a good idea to me!” said my husband.  “I just might try that!”

He had a point.  Peanut butter–and almond butter for that matter–are like dessert.  Nothing can improve a bad day like nut butter.  In fact, I would argue that nut butters, as a rule, have a certain calming quality to them!  During my younger years, when annoying bodily afflictions, such as acid reflux, were nearly non-existence, banana and peanut butter was one of my favorite go-to meals.  This led me to thinking . . .  which is always dangerous!

Stir in the peanut butter.
Add in the rest of the liquid ingredients.

I began to wonder if there was a plant-based, gluten-free compromise-recipe I could find or create.  Thus, my research began.  Scrolling through one web-site after another, I eventually landed on two different recipes. One recipe was from a web-site entitled, “It Doesn’t Taste Like Chicken,” and the other recipe was from a web-site called, “Purely Kaylie.”  

Add in the dry ingredients.

Using both of their recipes as scaffolding to create my own variation, I did a bit more research on baking with both oat milk and oat flour.  These two ingredients, I decided, would not only increase the nutritional value, (Read between the lines–ease the guilt of my sweet tooth!) but also eliminate gluten and dairy products since I have celiac disease and prefer to eat plant-based.  Additionally, I also conducted a bit of research on the science of baking with dutched cocoa, my preferred cocoa, and I learned that it bakes more effectively with baking powder, rather than baking soda.

Stir in chocolate chip and mix until just blended.
Pour batter into prepared pan and sprinkle with remaining chocolate chips.

I made this recipe on a Saturday afternoon, and our entire home was redolent with the scent of baking chocolate.  The recipe was super-easy, requiring only one bowl, and honestly took no longer than 10 or so minutes of active kitchen time. The oven did the rest.  Once cooled, I cut the recipe into 9 generous sized squares and stored part of them in a plastic container in the fridge. I could have frozen them for future weekend cravings, but they did not last that long.

Give this recipe a try.  Enjoy it for breakfast, as a dessert, or a grab-and-go snack. It’s a mostly healthy, guilt-free way to have your cake and eat it too!  

All to cool before cutting into 9 generous squares.
Who prefers corner pieces???

Chocolate Peanut Butter Banana Bars

Ingredients: 

2 *fleggs (2 tablespoons of ground flax seeds + 6 tablespoons water)

1 cup ripe mashed banana–about 2-3 bananas (The bananas should have brown spots.)

1/2 cup sugar or equivalent sweetener

⅓ peanut butter

¼ cup favorite milk (I used oat-milk.)

1 teaspoon vanilla extract

1 cup flour (I used oat flour to keep it gluten-free, but any all-purpose flour would work.)

½ cup cocoa powder (I prefer to use Dutched Cocoa powder as it dissolves more quickly.)

½ teaspoon baking powder

½ teaspoon salt

⅔ cup chocolate chips (I use Enjoy Life chocolate chips.  They are dairy and allergy-friendly.)

Directions:

Combine ground flaxseed with water in a small bowl and set in the fridge for about 15 minutes to thicken.

Preheat the oven to 350 degrees.

Lightly coat, with nonstick cooking spray, a square 8 x 8 baking pan, or line it with parchment paper.

Mash banana in a large mixing bowl.

Mix in sugar, peanut butter, milk, vanilla extract, and flegg.

Stir in the dry ingredients–flour, cocoa powder, baking powder, & salt–but do not over mix. Gently fold in half of the chocolate chips.

Spread batter evenly as it will be fairly thick.

Sprinkle batter with remaining chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool for at least 10 minutes, preferably longer, before attempting to cut into 9-squares.

Store in an airtight container for up to a week in the refrigerator, or freeze for up to three months.

Mix ground flaxseed and water first. Set in fridge for about 15 minutes before using for best consistency according to my research.

*Flegg= flax “egg”, which is a plant-based, allergy friendly substitute for eggs.

Berry Good Cauliflower-Berry Smoothie

“Good nutrition creates health in all areas of our existence.  All parts are interconnected.”–T. Collin Campbell

Photo by Anastasiia Petrova on Pexels.com

Summer is back!  Okay, not officially as we have not yet experienced the summer solstice, but it is strawberry season!  In fact, throughout the coming months of summer, other berries will also come into season!  Freshly picked berries are not only some of Mother Nature’s sweetest earthly treasures, but they are also some of the most nutrient rich treats.  Plus, they are just so darn versatile.  Eat ‘em plain; toss them into cereal, smoothies, or yogurt; mash them onto your toast (for real!); bake them into cake, muffin, or pie recipes; cook them down into syrup, sauces, or jams; or, can, dry, or freeze them for later use.  Honestly, what’s not to love about berries?

From a nutritional standpoint, berries are chock full of vitamins, minerals, antioxidants, and the all important fiber. Think of berries as your personal arsenal for warding off cancer, protecting the health of your heart, and fending off chronic inflammation and/or illness. They also benefit your skin, may help lower cholesterol, and can typically be enjoyed no matter the diet you follow due to the fact they are low-glycemic and low in calories as well as carbs.  Those tiny, juicy, brightly colored orbs are bursting with nothing but love and goodwill for your body and your taste buds. 

Photo by Julia Volk on Pexels.com

Now, contrast the vivid indigo of blueberries, the deep purple of blackberries, the candy red of strawberries, the shiny garnet of cherries and pomegranates, and the rose crimson of raspberries to the ever so homely cauliflower.  Oh sure, there are a few colorful varieties of cauliflower, but by and large, the most abundant form of cauliflower is as colorless as a canvas.  In fact, that is how I prefer to think of cauliflower: a canvas.  A canvas waiting for the strokes of color from an artist’s, or in this case, cook’s palette.

“Most flowers say, “I love you,’ but cauliflowers say, ‘I hope you live forever.’  And, that’s more intense than love.”–Unknown

Cauliflower, like the acclaimed berry, is considered a superfood.  It, too, is high in fiber, low in calories and carbohydrates, and full of vitamins and minerals.  Brimming with phytonutrients, antioxidants, and high levels of sulforaphane–an ingredient in all cruciferous vegetables–cauliflower can also wage war against cancer. Due to its high level of choline, it also supports learning and memory maintenance. (Who doesn’t need help with that?)  Additionally, cauliflower is full of bone-enhancing Vitamin K.  

Photo by Arina Krasnikova on Pexels.com

Similarly to berries, cauliflower is versatile in the kitchen.  Popularly known for creating a healthier alternative to traditional pizza crust, cauliflower can also be made into grilled “steaks,” buffalo “wings,” and stir-fried “rice.” Furthermore, it can be mashed, steamed, baked, fried, tossed into soup, salad or dip, eaten raw, its stem can be shredded and added to slaw, and it can be frozen for later use.  Plus, it can be added to smoothies! 

“If cauliflower can be pizza, you, my friend, can be anything.”–Unknown

Two simple ingredients make this smoothie naturally sweet, creamy, and a rock-solid nutritional choice to start your day of with the first positive step of the week.

If you are familiar with my work, you know I love whole-food, plant-based smoothies.  They are convenient, portable powerhouses of nutrition that can be made ahead of time and frozen.  That’s right! Blend a whole batch of smoothies up for the week in one manageably messy hour or less, and you are setting yourself up for a nutritionally robust, go-get ‘em week!  Then, the night before–or really, just a few hours ahead of time–take one smoothie out of the freezer, and set it in the fridge. Then, in the morning, you’re ready to kick off your dynamo day with a jolt of nutritional righteousness. 

Now that the weather is warming up, nothing tastes more refreshing than a cool, creamy sweet smoothie.  The sweetness occurs naturally from the succulent berries–no added sugars here.  Full of fiber, antioxidants, vitamins, and minerals; low in calories and carbohydrates; this smoothie recipe checks all the boxes.  You won’t be able to taste the cauliflower, but instead, you will taste all of the berry deliciousness of whatever berry(ies) you choose.  Your taste buds and body will be doing the happy dance, and you will feel a peace of mind knowing you made one small choice of positivity that just may lead to multiple beneficial steps towards your health for the day.

From frozen to thawed in a matter of hours . . .make ahead smoothies make your work week more organized and, well, smooth!

“A healthy outside starts from the inside.”–Robert Urich

I encourage you to give this recipe a try. Change it up, dress it up, and make your own version of this wholesome blessedness.  Then, hit me up via email, Instagram, Facebook or on this website, stephsimplycom.  I can’t wait to see what you do with it!  

From my home to yours, I simply wish you vibrant health.  Here’s to you!

Berry Good Cauliflower Smoothie

Ingredients:

1 ½ cup riced cauliflower

1-1 ¼  cup favorite liquid or other favorite liquid 

¼-½   cup pomegranate, cherry, blueberry or combination juice (You want a total of 1 ½ cup liquid.)

½ teaspoon cinnamon

½ teaspoon vanilla extract

Dash of salt (optional)

1 inch or ½ teaspoon ginger

1 mini cucumber or ½ large

½ lime, peel removed, but leave parts of the pithe for extra flavor and Vitamin C

1 cup mixed berries (My blender can only handle 1 cup, but feel free to add in another cup!)

Optional: 1 medjool date or ½ banana for added sweetness if desired 

Go “Extra,”only if you want, with as many of these additional nutritious powerhouses as desired:

Replace ¼ cup of your favorite liquid with ¼ cup aloe

2 teaspoons amla

2 teaspoon greens powder

1-2 teaspoons acai powder

½ – 1 teaspoon matcha powder

½ -1 whole scoop of favorite protein powder 

¼-½ teaspoon of turmeric powder

Place cauliflower and all liquid ingredients into the blender and blend well.

Add-in rest of the ingredients in the order listed above.

Blend all ingredients until smooth.

Makes one large (approx 32 ounces) or two smaller (approx 16 ounce) smoothies, depending upon amounts chosen.