Coming Clean: Blueberry-Ginger Cobbler Smoothie

Do you know the one thing I have not been able to shake cravings for during this whole Clean Eating adventure?

Ice cream.

The most heavenly combination of my two favorite {naughty} things: sugar and dairy.

I have been so very good and, before my vacation a few weeks ago, I didn't cheat at all. But, tell me... how was I supposed to pass up an ice cream cone from the ever-lauded new phenomenon that is Smitten Ice Cream?

Yeah. That's what I thought.

{P.S. I'll be telling you a little more about our San Francisco/Napa food experiences very soon!}

Anyway, smoothies have sort of become my go-to for staving off ice cream cravings. They're sweet, creamy, and satisfying, but have the added benefit of actually being good for you, too! You can make them out of just about anything you have on hand, and they're super quick to throw together... not to mention, they're highly portable for the days when you've got to eat {or drink} on the run.

I have experimented with a variety of flavor combinations that have been absolutely delicious:

Banana + Almond Butter + Coconut Milk {in the carton}

Orange + Almond Milk + Banana + Greens

Pineapple + Banana + Coconut Milk {in the can}

It's almost hard to make a smoothie that isn't fantastic.

Today I'm sharing a fun concoction inspired by Clean Cuisine, which I've deemed a culinary bible for those trying to get the hang of the anti-inflammatory diet lifestyle.

The Blueberry-Ginger Cobbler Smoothie

Packed with antioxidants from the dark-skinned berries, anti-inflammatory properties from ginger, fiber from oats, omega-3s from walnuts, and rounded off with sweet dates and creamy coconut milk... it packs a pretty healthful punch, not to mention tricks your sweet tooth into thinking it got its way.

The next time you're tempted to dive into a pint of the creamy stuff, give this a try first. It's all the goodness and none of the guilt you're seeking for a cool summer treat!

Blueberry-Ginger Cobbler Smoothie
Adapted from Clean Cuisine

1/4 cup raw rolled oats {you can use gluten free if you prefer}
2 tablespoons walnuts, roughly chopped
2 pitted dates, soaked in warm water to soften
1 teaspoon fresh ginger, grated
1 cup frozen blueberries
1 handful raw spinach
1 cup coconut milk* or almond milk
1/2 cup ice

1. In a high speed blender, process oats and walnuts until pulverized.

2. Add dates, ginger, blueberries, spinach, coconut milk and ice and blend until smooth.

*I use So Delicious Brand Unsweetened Coconut Milk Beverage, which is different than that coconut milk you will find in a can.

Brunch Week: Dark Chocolate-Orange & Walnut Banana Bread

I can hardly believe that Brunch Week is already coming to a close. Since we'll be wrapping up the brunch recipes tomorrow {and announcing giveaway winners... yay!} I'm posting in honor of one of the "brunchiest" celebrations I can think of: Mother's Day!

There are lots of things you can inherit from your mother: Physical characteristics, personality traits, and habits. In my case, my mom passed down her love of organization and order... her strong work ethic... her unfailing resolve {ahem... hard-headedness}... and most of all, her sweet tooth.

My mom has always LOVED chocolate. It's kind of her thing. As a child, my broad understanding of her as a person was that she was fun and caring, that she loved books and reading, and that you didn't mess with her chocolate. {Or ice cream, for that matter.}

She shared her appreciation for Mint Chocolate Chip Ice Cream and gourmet hot chocolate with my sisters and me, and inadvertently turned me into the baker I am today.

You can blame her for the abundance of sweet treats I feel the need to share on this blog.

Anyway, some mom's feel honored when they're given a trip to the spa on their special day. Some feel like a queen when they're showered in jewelry or bouquets of pretty flowers.

But my mom? The way to show my mom you love her is in the form of chocolatey goodness.

That's when you really see her eyes light up.

So, when choosing a Brunch Week recipe to say, "I love you, Mom", it became clear that Eggs Benedict and French Toast wasn't going to cut it.

But this Dark Chocolate-Orange & Walnut Banana Bread just might.

One of my mom's favorite flavor combos is chocolate and orange... another thing she happened to pass down to me. Adding a complex twist to plain banana bread, this recipe combines the two flavors in a rich, orange-scented delight. California Walnuts studded throughout the bread give a it little crunch, and chocolate chips create pockets of melty sweetness throughout. This easy to make quick bread comes together quickly in a brunch treat that's almost more dessert than brunch.

And that's just the way Mom likes it.

Happy Mother's Day to all of you, and especially to the woman who honed my palate when it comes to sweet treats... my Mom!

Looking for more brunch recipes to shower your mama with love on her special day? These lovely bloggers have got just what you need to complete your Mother's Day menu:

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep


If you haven't already entered to win all of the wonderful prizes being given away {Hello there, KitchenAid Stand Mixer!}, make sure you do so below! Winners will be chosen tomorrow during our culminating Brunch Week event, a PinChatLive {live pinning event} at 2pm EST over on our Brunch Week board, so make sure you're following!

a Rafflecopter giveaway

Dark Chocolate-Orange & Walnut Banana Bread
Inspired by Better Homes & Gardens

2 cups all purpose flour
1/4 cup +1 tablespoon dark cocoa powder {I use Hershey's Special Dark}
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped walnuts
1/2 {heaping} cup semi-sweet chocolate chips
1 cup ripe banana, mashed {approximately 2 large ripe bananas}
2 eggs
3/4 cup granulated sugar
1/2 cup vegetable or canola oil
1/3 cup Greek yogurt
1 tablespoon fresh orange zest
1 teaspoon vanilla extract
1/4 teaspoon orange extact {optional}

 1. Preheat the oven to 350 degrees. Prepare a 9x5x3 inch loaf pan {or glass baking dish} by spraying with non-stick cooking spray. Set aside.

2. In a medium bowl, sift together flour, dark cocoa powder, baking powder, baking soda, and salt. Mix in chopped walnuts and chocolate chips, and toss to coat.

3. In a separate bowl, whisk together mashed banana, eggs, sugar, oil, Greek yogurt, orange zest, vanilla extract, and orange extract if using. Stir until smooth.

4. Pour wet ingredients into dry ingredients and stir until just moistened. {It's ok if there are a few lumps in there.}

5. Pour batter into prepared loaf pan and bake for 55 to 65 minutes, until a skewer inserted in the center comes out mostly clean. {There will probably be some moist crumbs, which is ok. You just want to make sure it's not wet batter in the center.}

6. Cool on a wire rack for 20-30 minutes, then remove from pan.

Chocolate Glaze

3 tablespoons semi-sweet chocolate chips
2 tablespoons heavy cream

1. Combine ingredients in a small bowl and heat in the microwave on high, 30-45 seconds, stopping and stirring half way through cooking time.

2. Stir until completely melted and smooth, then drizzle over bread.

Orange, Walnut, & Rosemary Muffins

Yesterday I wanted to spend the day cooking, baking, and posting all of the fabulous things I haven't had a chance to share lately. But instead, I wound up elbow deep in a box of my childhood belongings that I've been meaning to go through {because it has been staring at me from the floor of my closet for over a year a while}.

I sifted. I sorted. I laughed. I cried. I reminisced. And organized. And then...

I gave up 6 hours in, scooped up my very neat little piles of notes, awards, cards, and pictures, and promptly deposited them back in the box they have been sitting in for ages.

Maybe next year.

{If you want to see some of the fun finds I came across, check out the pics I uploaded to my Instagram!}

Anyway, I didn't accomplish my goal of completely sorting the contents of that {gigantic} box, but I did manage to completely clean out my closet, get rid of some things, and get a real start on Mission: Get Organized in 2013.

I don't know about you, but I reach a point every once in a while were I feel like I can't focus on anything if I don't get a grip on all of the loose ends I need to tie up around me. Needless to say, I have been in no mood to make a mess in the kitchen without first cleaning up the mess everywhere else {hence the lack of posts in the past week or two}.

But now that I feel like I've made a little progress, it's time to play.

I figured I'd ease back into it... nothing too crazy. Just muffins.

 

Except, the flavor combo of orange zest, walnuts, and rosemary makes them seem like anything but "just muffins". They're sort of like "Aromatherapy Muffins", which is just what I needed to ease the tension of purging closets and emptying cupboards.

I'm considering doubling up the amount of rosemary & orange zest needed for the recipe, making a batch of muffins with one half, and using other half to make a body scrub... it smells that yummy. I found the recipe for these in a book called 1 Mix, 100 Muffins that I received as a gift a few years ago and forgot all about until the organizing began.

Now, please excuse me while I go deeply inhale the aroma of these lovelies before taking on the rest of my "To Do" list.

Orange, Walnut, & Rosemary Muffins
Slightly adapted from 1 Mix, 100 Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup walnuts, chopped
2 eggs
1 cup plain Greek yogurt
6 tablespoons canola oil
Zest of 2 oranges {save 1 teaspoon for icing}
1 tablespoon fresh rosemary, finely chopped {plus extra for garnish}
1/4 cup almond milk*

For Icing:

1 1/2 cups confectioners' sugar
1 teaspoon orange zest
3-4 teaspoons freshly squeeze orange juice

1. Preheat oven to 400 degrees. Prepare a muffin tin with paper liners.

2. In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and walnuts.

3. In a small bowl, whisk together eggs, yogurt, oil, orange zest, and chopped rosemary.

4. Pour wet mixture into dry mixture and mix until just combined {do not overmix, there will still be some small lumps}.*At this point, I noticed that the mixture looked a bit dry, so I added a small amount of almond milk to moisten. This is not part of the original recipe, but it worked well for mine. If your mixture looks a bit dry, add 1 tablespoon at a time of almond {or regular} milk until moistened.

5. Using an ice cream scoop, scoop batter into liners. Bake for 16-18 minutes until tops are slightly golden and firm, and a toothpick inserted in the center comes out clean.

6. Cool on a baking rack for about 30 minutes or until completely cooled. Spoon icing over top and decorate with a small sprig of rosemary.

Icing:

1. Sift confectioners' sugar into a small bowl.

2. Add zest and juice and whisk until smooth.

3. Drizzle or spoon over muffins and let set. {Or eat right away, you've waited long enough!}