From Brunch

July 3, 2015

Strawberry Quinoa Salad + TV appearance

Juicy strawberries, sweet citrus dressing and tangy goat cheese come together beautifully in this light & easy summer side dish.

It’s great at any temperature and is easy to whip up. We brought this to a friend’s BBQ last weekend and it was a hit. The subtly sweet salad balanced out the savory burgers and hotdogs. We were seeing friends who we haven’t seen in a while, so I needed to bring my A game and this salad delivers!

I used strawberries that we’d bought at the farmer’s market that morning. I thought they were delicious… until we went strawberry picking today. Ahhhh-mazing! They actually tasted like warm strawberry jam. I’m never going back to store-bought. Definitely use fresh for this salad if you’re able. Happy 4th!

Strawberry Quinoa Salad with Goat Cheese

2015-07-03 12:39:53

Serves 12

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

3 cups quinoa, rinsed and drained
4 cups vegetable broth
2 cups water
½ tsp. salt
Grated zest of 1 orange
1 cup orange juice
¾ cup extra virgin olive oil
3 tbsp. light agave nectar
¼ cup packed fresh mint leaves, finely chopped
1 quart strawberries chopped into ½ inch pieces
5 oz. goat cheese, crumbled

Instructions

Combine quinoa, broth, water and salt in a large sauce pan and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes. Set aside to cool.
In a medium bowl, whisk together the orange zest, orange juice, olive oil, agave nectar and mint leaves.
Pour the dressing over the cooked quinoa and add the strawberries and goat cheese. Toss until all ingredients are coated.

By Carrie Madormo

Adapted from Giada De Laurentiis

Diet Deep Dish http://dietdeepdish.com/

And speaking of refreshing summer treats, I had the chance to appear on our local morning show, The Morning Blend to help make ice cream sandwiches! We shared some tips and tricks for making the perfect ice cream sandwich. Anything we missed? Please share!

To help me bring you the best recipes and meal plans, please take a moment to fill out this quick survey - thank you!

March 29, 2015

Must-Have Easter Treats

Hi there! I’m in my kitchen unpacking from my TV appearance today. I had the chance to share 2 of my favorite Spring recipes perfect for next weekend. My favorite part of these recipes is that they can be prepared the day or 2 before Easter, so you have more time to enjoy family and friends all day.

As always, email subscribers received these recipes first, so be sure to sign-up for the latest updates and your FREE ecookbook!

Roasted Red Pepper Deviled Eggs

2015-03-29 08:56:22

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Ingredients

1 red bell pepper
1 tsp. extra virgin olive oil or oil of choice
6 hard boiled eggs, cooled and peeled
1/2 cup red pepper hummus

Instructions

Coat red pepper with olive oil and place on a baking sheet; sprinkle with salt and pepper.
Preheat oven to 450 degrees F and roast for 25 minutes, until skin becomes wrinkled. Once cool enough to handle, peel off skin and cut out core. Cut red pepper into thin slices and set aside.
Slice the eggs in half lengthwise. Place 3 of the egg yolks in a medium bowl. Discard the other 3 yolks.
Add the hummus to the bowl and mash with a fork. Scoop a heaping teaspoon of the hummus-egg mixture into each egg half.
Top with 2 small red pepper strips and serve.

Diet Deep Dish http://dietdeepdish.com/

When choosing hummus, feel free to use any flavor you like - garlic, olive, etc. If you’d like to make your own, try my favorite red pepper hummus mix.

Chocolate Peanut Butter Eggs

2015-03-29 08:58:52

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Ingredients

15 pitted Medjool dates, soaked in water
1/2 cup natural peanut butter
1 cup dark chocolate chips

Instructions

Drain the dates and place in a food processor or blender. Pulse until a thick paste forms.
Add the peanut butter and pulse until combined. Scoop out a heaping tablespoon and form into an egg shape. Place on a parchment paper-lined baking sheet and repeat with remaining mixture (makes about 12 eggs).
Place eggs in the freezer for at least 1 hour to harden.
Place the chocolate chips in a microwave-safe bowl and microwave in 30 second increments until melted, stirring frequently.
Gently dip each egg into melted chocolate, allowing excess to drip off. Place each egg back on the parchment paper and keep chilled until ready to serve.

Diet Deep Dish http://dietdeepdish.com/

To download a full Easter brunch menu, check out my Springtime Celebrations Collection here!

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March 19, 2015

Potato Kale Hash

After releasing my 30-minute meals ebook (download for FREE here!) I’m feeling inspired. Now that the sun is finally peeking out from the clouds, there’s no way I’m willing to spend the precious hours between work and sleep stuck in the kitchen. I want to be free to go for a run, grab ice cream with friends and just be spontaneous. And it’s a lot easier to be easy-going when you know you have the makings of a healthy & delicious 30-minute meal waiting for you. And if that easy meal contains a runny egg, even better!

You’ll love how quickly this one-skillet brinner comes together. Sautéed potatoes and kale get a kick from jalapeno and sharp cheddar cheese. All of the ingredients are fresh and satisfying and available at my new obsession, Door to Door Organics.

Potato Kale Hash

2015-03-17 16:34:40

Serves 2

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1 pound heirloom fingerling potatoes, diced
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 bunch kale, torn into 1-inch pieces
2 farm eggs
Salt and pepper t taste
1/4 cup sharp cheddar cheese

Instructions

In a large, oven-safe skillet heat 2 tbsp. olive oil over medium-high heat. Add the diced potatoes and cook until crisp, about 5-7 minutes.
Reduce heat to medium and add an additional tbsp. of olive oil. Add the onion, peppers, jalapeno and garlic to the skillet and cook until softened, about 4 minutes.
Add kale to the skillet and cook until wilted, about 3 minutes. Season with salt and pepper. Turn off the heat. (If not using an oven-safe pan, transfer the hash to an oven-safe baking dish.)
Using a spoon, create 2 “wells” in the hash, then crack an egg into each; season the eggs with salt and pepper. Top the eggs and hash with as much of the cheese as you’d like (save any extra cheese for garnish) and place in the oven. Bake 7 to 9 minutes, or until the egg whites are opaque and the yolks are still runny (or bake until the yolks reach your desired degree of doneness). Remove from the oven.
Divide hash between 2 plates and top with desired amount of extra cheese. Enjoy!

Adapted from Blue Apron

Diet Deep Dish http://dietdeepdish.com/

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This is a sponsored post. As always, all opinions are my own.

February 21, 2015

Trail Mix Breakfast Cookies

Cookies for breakfast! These will lure any sleepy head out of bed. I’ve been trying to wake up earlier to start a morning routine – meditation, a little yoga and a (somewhat) relaxed breakfast. I have read countless articles about the importance of a morning routine, that this is something all successful people make time for. How we spend our mornings sets the tone for the entire day, but despite the glaring research and best intentions, I somehow haven’t made it a habit yet. Most days that warm bed wins, but I now have a new tactic… breakfast cookies!

And no cookie would be complete without… chocolate! This month the Recipe Redux theme was Favorite Chocolate Matches
Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

This was a tough one, as everything pairs well with chocolate – even breakfast! One of my favorite foods to pair with chocolate is banana. Bananas are so versatile and make the perfect base for these oatmeal cookies - no eggs, oil or butter required!

So this week let’s commit to a morning routine - whether that means working out, responding to emails, or simply enjoying a cup of coffee before you run out the door. I promise these cookies are worth the early wake up! For more grab-and-go breakfast ideas, check out Cooking Light.

Trail Mix Breakfast Cookies

2015-02-21 16:27:28

Yields 16

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

2 medium ripe bananas, mashed
1 cup uncooked quick oats
1/4 cup dried cranberries (or fruit of choice)
1/4 cup chopped pecans (or nut of choice)
1/4 cup chocolate chips (I used a mix of dark & white chocolate)

Instructions

Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use parchment paper.
Combine all ingredients in a bowl and drop 1 tbsp. on the cookie sheet at a time.
Bake for 15 minutes. Enjoy

Adapted from Skinnytaste

Diet Deep Dish http://dietdeepdish.com/

Looking for an even easier chocolate banana cookie?? Try substituting mashed banana for the butter or egg in your favorite cookie mix. I made these chewy chocolate cookies even softer by adding 1 mashed banana + 2 tbsp. water instead of the recommended egg & ¼ cup water. Added bonus… egg-free batter = licking the spoon sans guilt

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December 31, 2014

Top 14 Recipes of 2014

Happy New Year! Today I’m sharing Diet Deep Dish’s 14 most popular recipes of 2014, along with some of my favorite tips for your best year ever! Thanks for stopping by!

Portillo’s Chocolate Cake

Breakfast Sangria

Red Velvet Peppermint Cookies

Salted Cherry Caramels

Broccoli Mac ‘N Cheese Bites

Healthy Crunch Bars

Cranberry Salsa

Skinny Queso Dip

Applesauce Cake with Almond Buttercream Frosting

Peanut Butter & Jelly Grilled Cheese

Pear Prosciutto Wraps

Skinny Beer Cheese Soup

Spicy Roasted Broccoli with Apricots and Cashews

Tiramisu Cheesecake Dip

New Years Eve is a great time to reflect, feel grateful and make new plans. It’s one of my favorite times of the year, so I’m sharing some of my favorite ideas and products to help you start the year on the right foot. Enjoy!

Eat Well

Take the time to plan healthy meals and snacks. It’s so worth it. Carving out 1 hour on a Sunday to plan meals and exercise really sets the tone for your week. You can easily do this yourself or if you feel like you need a little help, there are so many resources.

As a Cooking Light blogger, I was recently offered a free month of the Cooking Light Diet Plan. This takes all the guesswork out of meal planning. I entered my height, weight, activity level and weight loss goals and now receive daily emails with links for breakfast, lunch, snack and dinner. If you’re craving even more guidance, you would love dinner kits. I am currently working with Home Chef, which allows you to enter your dietary preferences (dairy-free, gluten-free, etc) and then subscribe to a certain number of meals each week. I also love Hello Fresh!

Exercise

You already know the benefits for your mind and body. There’s nothing else to say. You know you should do it, so start making time for it. Find what you love, start with 10 minutes per day and build up from there.

Meditate

Meditation is literally life-changing, even if it’s only for 1 minute per day! Meditation lowers your risk for heart disease and increases your quality of life. By far, the most powerful change I made this year was incorporating meditation into my everyday routine. I was inspired after reading The Magic about the power of gratitude. I recommend this book to everyone I meet! Starting and ending each day with a 5-minute gratitude practice has completely changed the tone of each day and brought more abundance to my life. If you’re looking to deepen your practice, I also love books from Gabrielle Bernstein and Wayne Dyer.

Treat Yourself

Another great reason to set goals is that once you accomplish them, you can celebrate! Pick something you love and use it to continue to meet your goals. If you want to exercise more, buy workout clothes that make you feel great. If you want to eat healthier or cook more, spend the money on quality food or visit a winter farmer’s market. If you love to shop, save up for something you really love, rather than buying the trendy inexpensive things you know won’t last.

I was recently given a free sample from eShakti, an online women’s boutique. The items cost more than I would normally spend, but I can tell this will last so much longer than cheaper clothes I’ve bought in the past. I also love that the pieces are tailored to your measurements and preferences. For example, I requested my jacket be ¾ length sleeves and tunic length.

Thank you for following along on my first year as a food blogger! Have a happy and safe new year!

July 18, 2014

Breakfast Tacos with Sweet Potato Black Bean Salad

If you’ve been looking for an easy, healthy, satisfying vegetarian meal, then pull up a chair, pour yourself some breakfast sangria, and prepare yourself for breakfast tacos with sweet potato black bean salad! This meal is hearty enough for dinner, but could easily be served for a laidback weekend brunch as well.

After returning home from a week-long vacation, I was craving something light and healthy (I devoured an obscene amount of peanut butter m&ms last week), but also quick and satisfying. I started with 2 corn tortillas (I’ve tried making a taco with just one, but it usually ends up in my lap) and then added scrambled eggs, a simple 5-ingredient salsa and fresh avocado. The tacos are full of fresh summer flavors, but it’s really the sweet potato salad that makes this dish!

The roasted sweet potatoes and black beans are tossed in a cilantro lime dressing and can easily be doubled or tripled to feed a crowd. I ended up taking the leftover salad for lunch all week, and it definitely took the edge off going back to work. The cilantro gives the sweet potatoes just a little kick - a perfect way to shake up my favorite side dish!

And speaking of vacation, don’t forget to enter the Badass Coffee Giveaway!! The winner will be announced Monday, 7/21/14. Good luck!

Breakfast Tacos with Sweet Potato Black Bean Salad

2014-07-13 18:21:54

Serves 4

Fresh breakfast tacos topped with a simple salsa and served with savory sweet potato black bean salad!

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Ingredients

2 medium sweet potatoes, cut into 1-in. pieces
1 tbsp. extra virgin olive oil
Sprinkle of salt and pepper
Half of a red onion chopped, about 1 cup
2 minced cloves of garlic, divided
1 lime
4 tbsp. chopped cilantro, divided
2 roma tomatoes, chopped
1 tsp. cumin
1/4 tsp. chili powder
1 can black beans, drained and rinsed
3 eggs + 3 egg whites
1 ripe avocado, cut into strips
1/2 cup shredded cheddar cheese
1/2 cup nonfat plain Greek yogurt
Corn tortillas

Instructions

Spread the sweet potatoes over a foil-lined baking sheet and drizzle with olive oil, salt and pepper. Toss with hands and bake at 425 degrees for 20 minutes, until tender.
While the sweet potatoes bake, make the salsa. Combine the tomatoes, onion, 1 minced garlic clove and 2 tbsp. chopped cilantro. Squeeze half of the lime juice over the mixture, stir to combine and set aside.
In a large bowl, prepare the salad by whisking together the remaining lime juice, 1 minced garlic clove, 2 tbsp. chopped cilantro, cumin and chili powder. Pour in the black beans and cooked sweet potato and toss to coat. Set aside.
In a medium bowl, whisk the eggs and egg whites together and heat a nonstick skillet over medium heat. Pour the eggs into the skillet and heat until cooked through, stirring constantly.
To assemble the tacos layer 2 corn tortillas on a plate and top with eggs, salsa, avocado and any other desired toppings. We used shredded cheddar cheese and plain Greek yogurt (instead of sour cream).
Serve with the sweet potato black bean salad and enjoy!

Diet Deep Dish http://dietdeepdish.com/

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July 3, 2014

Almond Butter and Cherry Granola

“Did I turn off the coffee?”

“No… I did.”

“Did you lock up?”

“Yeah.”

“Did we set the timers on the lights?”

“Yeah.”

“Did you close the garage?”

“That’s it. I forgot to close the garage. That’s it.”

“No, that’s not it.”

“Well what else could we be forgetting?”

“KEVIN!”

I have to say, I now know just how Kate McCallister felt at that moment. I was sitting in the car talking with Tim about all the fun things we were going to do once we arrived in Door County when it hit me. In my hurry to get out of the house on time, I had forgotten one of my most prized possessions. No, not my 8 year-old son - my delicious homemade granola. I was actually talking about how easy Saturday breakfast was going to be. I had prepped the cinnamon rolls, cut the fruit, and made the granola… wait did I pack the granola… “GRANOLA!”

The bummer about forgetting this granola for our family vacation is that it is SO good! The almond butter and dried cherries give it a sweet and salty flavor with just the right amount of crunch. The upside to forgetting it is that we now have about 5 cups of this little treat all to ourselves. Enjoy!

Almond Butter and Cherry Granola

2014-06-26 12:41:10

Yields 5

A sweet and salty snack perfect for topping vanilla yogurt or a fresh smoothie bowl!

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

4 cups rolled oats
2/3 cups crunchy almond butter, softened
2 tbsp. coconut oil, melted
4 tsp. vanilla extract
1 cup sliced almonds
1 (heaping) cup dried cherries
2 tbsp. honey
2 tbsp. brown sugar
2 tbsp. cinnamon
1 tsp. Kosher salt

Instructions

Combine all ingredients in a large bowl. Microwave the almond butter and coconut oil for about 20 seconds to soften them.
Spray 2 glass baking dishes with olive oil spray and spread the granola evenly over them.
Bake at 325 degrees F for 20 minutes, tossing halfway through.
Allow to cool completely before enjoying!

Adapted from Carrots 'N' Cake

Diet Deep Dish http://dietdeepdish.com/

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June 13, 2014

Strawberry Shortcake Waffles

A special day deserves a special breakfast, and I would consider turning 2 to be an incredibly special day! If you’ve been following my Instagram, you know that Charlotte turned 2 this week, and since I was not scheduled to work any shifts at the hospital (financial bummer, but summer fun win), we’ve been able to celebrate all week! Our days have been filled with bike rides, Elmo cake and beach days. Oh, and strawberry shortcake waffles! These waffles are fluffy & rich, while providing enough fiber and protein to keep you going all morning! Instead of cream, we used Greek yogurt mixed with peanut butter, so you still get the thick, creamy taste without the extra fat. I mixed the strawberries with just a small amount of Agave syrup and lemon juice for a sweet and syrupy topping.

These waffles came at the perfect time, because this week’s Fashion Friday feature is Valerie of The Style Files. When I saw how versatile her Pink Blazer post was, I started thinking about making a light and sweet topping that could also be versatile. I chose strawberry syrup, because it’s great on waffles and pancakes, but would also be fantastic over grilled chicken or pork chops! Because I wanted to incorporate the syrup into a birthday breakfast, strawberry shortcake waffles seemed like the perfect celebratory meal for a sweet little girl!

By using mashed banana and applesauce, we’re able to cut down on the butter and eggs in the recipe. These waffles have a banana bread flavor, and are also great alone or with a little maple syrup.

This recipe makes 6 large waffles and enough “cream” and strawberry syrup for a dollop of each on each waffle. If you’d like more topping or plan to layer the waffles with strawberries and cream in between, I’d double the cream and strawberry syrup recipes. Enjoy!

Strawberry Shortcake Waffles

2014-06-13 13:01:20

Yields 6

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

For the waffles

1 ½ cups whole wheat pastry flour
½ cup ground flaxseed
2 tbsp. loosely packed brown sugar
1 ½ tsp. baking powder
½ tsp. cinnamon
¼ tsp. salt
1 ½ unsweetened almond milk (or milk of choice)
3 tbsp. unsweetened applesauce
2 large eggs, lightly beaten
1 large ripe banana, mashed

For the toppings

1 pint strawberries, sliced
2 tbsp. agave syrup (or sweetener of choice)
1 tbsp. lemon juice
1 ½ cups plain nonfat Greek yogurt
2 tbsp. natural peanut butter
1 tsp. vanilla extract
Light sprinkle of stevia (or sweetener of choice) to taste

For the waffles

In a medium bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients.
Slowly pour the wet ingredients into the flour mixture, stirring until combined.
Preheat your waffle iron and coat with cooking spray.
Spoon batter onto hot waffle iron, spreading batter to the edges.
Cook 3-5 minutes per waffle, until steaming stops.
Top each waffle with a spoonful of Greek yogurt "cream" & strawberry syrup and enjoy!

For the toppings

Combine the sliced strawberries, agave syrup and lemon juice in a nonstick skillet. Cook over medium heat until mixture is bubbly. Turn to low heat and simmer until sauce thickens, about 15 minutes. Keep warm until ready to serve.
Combine the Greek yogurt, peanut butter, vanilla and stevia in a small bowl. Keep cool until ready to use.

Adapted from Cooking Light

Diet Deep Dish http://dietdeepdish.com/

For more fashion inspiration, follow Valerie at…

Valerie
The Style Files
Facebook | Twitter | Pinterest | Instagram | Bloglovin’

June 6, 2014

Whole Wheat Baguette

Ever since the North Shore Boulangerie opened in Shorewood, I’ve been in a very French mood. There is just something magical about walking into a little café and smelling fresh bread. Last weekend we tried the beer cheese bread (French pastries - Wisconsin style), and it was amazing!! I was inspired to try my own, and while the baguette dough is a little time-consuming, each step is very easy. The result is a light and airy bread perfect for hearty sandwiches or a simple smear of jam!

My French-obsession came at an excellent time, because my Fashion Friday inspiration for the week - Emily of Isn’t That Charming is on the same page. I think she put it best in her A Weekend in Paris post when she described French style as “put together without even trying.” We’re intrigued by how effortlessly chic the French are, and baking baguettes over the weekend will only get you closer to that level. I’ll admit that I’ve even read books about how the French make everything look so easy - like stay thin while seeming to consume copious amounts of cheese and red wine… French Women Don’t Get Fat

Or raise happy, energetic children who somehow are able to sit still in a restaurant and then eat their salad & mussels without a peep… Bringing Up Bébé: One American Mother Discovers the Wisdom of French Parenting

So go ahead, pour yourself a glass of champagne and let’s dive in to this baguette recipe! The dough will be extremely sticky. Feel free to add flour as needed while you knead the dough. Because I felt like the dough was too wet to handle, I just kneaded it with a rubber scraper, folding over and over for about 10 minutes (picture below). This was much easier than trying to use my hands.

The entire dough process will take about 4 hours, with the dough needing to rest for about an hour between each step. This is needed to ensure that your baguette will have the large bubbles and be nice and light when you break it open.

Whole Wheat Baguette

2014-06-05 20:52:57

Yields 3

A light and airy French bread - perfect for sandwiches or a simple smear of jam!

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Prep Time

4 hr

Cook Time

20 min

Total Time

4 hr 20 min

Prep Time

4 hr

Cook Time

20 min

Total Time

4 hr 20 min

Ingredients

1 1/2 cups warm water
1 tsp. active dry yeast
3 1/4 cups whole wheat pastry flour (plus extra for kneading)
1 1/2 tsp. salt
Vegetable oil for greasing the bowl
Approximately 1/2 cup ice cubes

Instructions

In a large bowl, whisk warm water and yeast together. Let sit 10 minutes until slightly foamy. Stir in flour and wait 20 minutes for flour to hydrate. Add salt and knead on a lightly floured surface 10 minutes until dough is smooth.
Place dough in an oiled bowl. Turn to grease the top and cover with plastic wrap. Let rise until doubled, about 45 minutes.
Remove dough from bowl and set on a lightly floured surface. Lightly shape into a rectangle and fold like an envelope — long sides in first, then short sides (pictures above). Return dough, seam side down, to bowl. Re-cover with plastic and let rise again until doubled in size, about an hour.
Divide dough into three equal pieces and shape each into a 14-inch rope. Place a sheet of parchment on a rimless baking sheet. Flour it and evenly space dough ropes on it.
We'll create a support system for the loaves, so they rise up instead of flattening out. Pinch parchment paper between each loaf, making a pleat. Tightly roll dishtowels and snuggle them against the outside of the two outer loaves (with the paper edge between the towel and dough) to support the long edges of the loaves and keep them from flattening out (picture above). Loosely cover with greased plastic wrap and let rise another hour.
Preheat oven to 475 degrees. Put an upside-down rimmed baking sheet on the middle rack. Place a cast-iron skillet on the bottom rack (picture above).
When ready to bake, remove dishtowels and pull the parchment paper flat. Use a sharp paring knife or scissors to make four diagonal cuts across the top of each loaf. Transfer the parchment paper and loaves onto the heated baking sheet. Pour ice cubes into the skillet and close the oven (this will create steam that will allow the bread to completely rise before forming a crust.)
Bake until deep golden-brown, 20 to 30 minutes.

Adapted from JS Online

Diet Deep Dish http://dietdeepdish.com/

For more fashion inspiration, follow Emily’s blog at Isn’t That Charming… and while you’re there, wish her a very happy WEDDING day tomorrow! Congratulations Emily!!

May 30, 2014

Blueberry Cheesecake Shake

This post is brought to you by summer! It actually feels like the frost is behind us, and it’s safe to unpack the summer clothes. This blueberry cheesecake shake is the perfect way to celebrate! The base is frozen bananas, but you’d swear it’s ice cream! This shake is sweet enough for dessert, but packs enough fruit and fiber to make a satisfying breakfast or snack.

This week’s Fashion Friday recipe is inspired by Erin of Loop Looks. I was immediately drawn to this Sandals at Work post, because I’ve always been secretly jealous of those whose work dress code allows sandals. As a nurse, I’ve never known the freedom that is sandals at work. I’m OK with that – if I drop a contaminated needle, I’d much rather it hit my shoe than my skin – but I can’t help but feel like I’m missing out. Now I can’t say for sure, but I would imagine that wearing sandals at work is so glorious that you don’t feel like you’re working at all! You probably just breeze through the day and cut out early to go to a glamorous happy hour on a beautiful patio on the water, right?

Well, even if it’s not all it’s cracked up to be, wearing sandals in the office probably makes the day feel a little more special, so why not add to that feeling with dessert for breakfast?? Combining the frozen bananas, almond milk and reduced-fat cream cheese forms a thick, creamy ice cream. Any berry would work, but I love how the blueberries add just the right amount of sweetness. Blending in a graham cracker gives the taste and feel of a cheesecake crust to round out this out-of-this-world smoothie! I added flax seed to up the fiber, and you won’t even notice it. Chia seeds would work as well!

Blueberry Cheesecake Shake

2014-05-29 14:20:22

Serves 2

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Prep Time

10 min

Cook Time

1 min

Total Time

11 min

Prep Time

10 min

Cook Time

1 min

Total Time

11 min

Ingredients

2 peeled, sliced, frozen bananas
1 cup unsweetened almond milk
2 tbsp. reduced-fat cream cheese
½ cup blueberries
2 graham crackers
2 tbsp. flax seed

Instructions

Take bananas out of the freezer and allow to soften. Letting them sit on the counter for 5 minutes is perfect.
Pour the almond milk into the blender, then add all other ingredients.
Blend on high until combined. Pour into 2 glasses. Garnish with a few blueberries, strap on your sandals, and go take on the day!

Diet Deep Dish http://dietdeepdish.com/

For more work fashion inspiration, follow Erin at Loop Looks!

Are you a fashion blogger? If you’d like your blog featured on Diet Deep Dish Fashion Fridays, send me a message at [email protected]. Looking forward to working with you!