All tagged Ginger

Pear and Almond Tart Smoothie

Pear and Almond Tart Smoothie

Chelsea Gloeckner
Blog

I love a Pear and Almond Tart for dessert, but it’s not an everyday indulgence.  So, to enjoy one of my favorite desserts, I made a smoothie version that I can enjoy as breakfast, as a light and simple dessert on a weekday evening, or as an afternoon pick-me-up!  It comes together in less than 5 minutes, and is incredible for digestion, as well as for keeping energy levels up and stable 😊

Serves: 1

Prep time: 5 minutes

Cooking time: 0 minutes

What (your ingredients):

1 Bartlett pear, core and stem removed

¼ teaspoon cinnamon

1/8 teaspoon ground ginger

1 tablespoon almond butter

1 cup oat milk

1 pitted date

How (your directions):

Add all ingredients to a blender and blend on high for 30 seconds.

Enjoy immediately!

Or pour into an ice-cube tray, freeze, and blend with water or oat milk when ready to drink.

Why (the science):  Pears are incredible for digestion!  If you’re suffering from constipation, the fiber in pears promotes regularity and healthy digestion 😊

Carrot Ginger Apple Juice

Carrot Ginger Apple Juice

Chelsea Gloeckner
Blog

Carrot Ginger Apple Juice is made in a high-speed blender and whips up in less than 5 minutes!  This is an easy way to get extra vitamins and antioxidants to boost your immune system and provide you with glowing, firm skin.  Because it’s made in a blender, you can decide how much pulp you remove- the more pulp, the more fiber, which is great for healthy digestion!

Serves: 1

Prep time: 5 minutes

Cooking time: 0 minutes

What (your ingredients):

2 cups cold water

2 large carrots

1 large honeycrisp apple

1-inch knob fresh ginger

½ lemon

How (your directions):

Fill a high-speed blender with the cold water.

Large chop carrots and apple into quarters.  Add to blender.

Peel fresh ginger and add to blender. 

Blend on high for 1-2 minutes, until smooth.

Place a sieve over a glass measuring cup and strain the juice.  Using a spatula, press the pulp against in the sieve to strain out any extra liquid.

Squeeze lemon juice into carrot ginger apple juice and stir.

Pour into glasses and enjoy immediately!

Why (the science):  It can be hard to get enough veggies in your diet but making your own juices at home without an expensive juicer is a way to get extra nutrients into your body, helping you to feel hydrated and nourished!

Golden Milk

Golden Milk

Chelsea Gloeckner
Blog

Looking for a cozy and warming drink to help you through the impending Midwest winter?  Try Golden Milk, a dairy-free and caffeine-free drink to stop inflammation in its tracks!  The pepper and coconut oil help you absorb more of the turmeric’s superpowers, so be sure to add them to your Golden Milk.

Serves: 1

Prep Time: 3 minutes

Cooking Time: 3 minutes

What (your ingredients):

1.5 cups oat milk or unsweetened almond milk

½ teaspoon turmeric

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

Pinch of black pepper

1 teaspoon coconut oil

1 teaspoon maple syrup (optional)

How (your directions):

Add all ingredients to a saucepan, and heat over medium heat for 3-4 minutes.  Whisk constantly. 

Tip: If you want your Golden Milk even frothier, add the warm drink mixture to a blender and blend on high for 30 seconds.  Enjoy immediately.

Why (the science): Turmeric is both gut-healing to improve your immune system and manage your weight, as well a brain health booster!

Red Lentil Stew

Red Lentil Stew

Chelsea Gloeckner
Blog

Red Lentil Stew is the ultimate cozy comfort food that is incredible for your immune system- between the garlic, ginger, leek, and lemon, Red Lentil Stew has several health boosting vitamins and antimicrobial properties!  It also makes a great meal prep recipe, as it stores well in the fridge for 3-4 days.  Inspired by my favorite food blogger’s (Sarah Britton’s) Four Corners Soup, this Red Lentil Stew is something to look forward to after a long day’s work 😊

Serves: 4-6

Prep time: 5-10 minutes

Cooking time: 40 minutes

What (your ingredients):

1 tablespoon coconut oil

1 leek, sliced into half-moons and rinsed

Pinch of salt

5 garlic cloves, minced

1 tablespoon fresh ginger, minced

1 tablespoon cumin

¼ teaspoon cayenne pepper

1 28-oz can crushed tomatoes

1 cup red lentils, rinsed

3 cups veggie broth

½ lemon, sliced into thin rounds

1 tablespoon maple syrup

4 cups spinach

To serve: slices of avocado or grated parmesan cheese and good olive oil

How (your directions):

Heat a large soup pot or Dutch oven over medium heat.  Add coconut oil, sliced leek, and pinch of salt to the pot and sauté for 3-4 minutes.

Add minced garlic, ginger, cumin, and cayenne pepper, sautéing for 1 minute.

Add crushed tomatoes, lentils, veggie broth, and lemon slices to the leek mixture.  Bring to a boil, then cover, lower heat to low, and simmer for 30-40 minutes until lentils reach desired texture.

Add maple syrup and taste for seasoning.  With the heat turned off, stir spinach into stew until wilted.

Serve hot with either sliced avocado, or a grating of parmesan cheese and drizzle of good olive oil.

Why (the science):  Lentils are a plant-based protein powerhouse, with 20 grams of protein per 1 cup!  That’s equivalent to about 3 oz of chicken breast.

10-Minute Healthy Stir Fry | Vegan and GF |

10-Minute Healthy Stir Fry | Vegan and GF |

Chelsea Gloeckner
Blog

If you’re short on time, this 10-Minute Healthy Stir Fry is the perfect thing to enjoy on a hectic weeknight.  Simply boil brown rice ramen noodles, slice up whatever veggies you have on hand, and whip up the delicious and incredibly easy Ginger Almond Stir Fry Sauce!  Plant-based and fiber-rich with a creamy sauce, my 10-Minute Healthy Stir Fry is a nutritious time-saver.

Serves: 2

Prep time: 5 minutes

Cooking time: 5 minutes

What (your ingredients):

2 squares brown rice ramen noodles

1/8 teaspoon salt

1 teaspoon sesame oil

8 oz. package mushrooms, sliced thinly

6 oz. package snap peas

1 yellow pepper, sliced thinly

Ginger Almond Stir Fry Sauce:

1 tablespoon arrowroot starch or corn starch

1 tablespoon almond butter

1 tablespoon coconut aminos or soy sauce

1 teaspoon maple syrup

½ teaspoon ground ginger

¼ cup water

How (your directions):

Fill a large pot with water and bring to a boil.  Once water is boiling, add salt and ramen squares.  Cook according to package instructions, about 4 minutes.

Meanwhile, heat sesame oil in a wok over high heat.  Add mushrooms, snap peas, and yellow pepper.  Cook on high for 3 minutes.

Once noodles are finished cooking, drain and rinse.  Set aside.

Add all sauce ingredients to a bowl and whisk with a fork.  Add sauce and noodle to vegetable mixture and stir to combine for 30-60 seconds.

Serve immediately!  Salt and pepper to taste.

Why (the science):  Mushrooms are high in antioxidants, specifically selenium and glutathione, which lower inflammation and reduce cell damage.

Energy Boosting Smoothie (Banana-Free and Avocado-Free)

Energy Boosting Smoothie (Banana-Free and Avocado-Free)

Chelsea Gloeckner
Blog

This Energy Boosting Smoothie is the perfect start to a busy day, providing you with steady, even energy without the crash!  The Swiss chard and spinach are packed with iron to deliver oxygen throughout your body, and the matcha contains ECGC, an anticancer nutrient.  This Energy Boosting Smoothie is also banana and avocado free, making it a fresh way to drink your greens.  Dates provide sweetness, but are low glycemic, meaning they won’t give you a sugar high.  Cheers!

Serves: 1

Prep time: 5 minutes

Cooking time: 0 minutes

What (your ingredients):

2 cups cold water

5 Swiss Chard leaves

1 handful spinach

1 teaspoon fresh ginger

½ teaspoon matcha

2 dates, pits removed

2 handfuls ice

How (your directions):

Add all ingredients to a high-speed blender and blend on high for 45-60 seconds.

Enjoy immediately!

Why (the science):  Dates are loaded with potassium, an important electrolyte for regulating blood pressure.

Sweet and Spicy Carrot Ginger Soup

Sweet and Spicy Carrot Ginger Soup

Chelsea Gloeckner
Blog

This luxuriously smooth Sweet and Spicy Carrot Ginger Soup is everything I want in a soup- incredible depth of flavor, bursting with nutrition, comforting.  I once had a soup at a restaurant like this, and fell in love with the sweetness of the soup that was also somewhat savory.  I hadn’t been able to recreate that balance of sweet and savory…until NOW!  This recipe is easy, quick, and can be made in advance.  Great meal prep option that lasts 3 days in the fridge 😊

Serves: 4-6

Prep time: 5 minutes (30 minutes soaking cashews)

Cooking time: 20 minutes

What (your ingredients):

1 tablespoon olive oil

¼ red onion, chopped roughly

1 lb. carrots, chopped roughly

1 Gala apple, chopped roughly

½ granny smith apple, chopped roughly

Pinch of salt

1 garlic clove, minced

1 thumb size knob ginger, peeled and sliced

¼ teaspoon cinnamon

Dash of cayenne pepper

4 cups vegetable broth

To serve: Greek style almond yogurt, maple syrup, granola

How (your directions):

In a large Dutch oven over medium heat, heat olive oil.  Add red onion, carrots, Gala and Granny Smith apples, and a pinch of salt.  Saute for 3-4 minutes.

Add garlic, ginger, cinnamon, and a dash of cayenne pepper.  Sauté for 1-2 minutes.

Add vegetable broth and bring to a boil.  Cover, lower heat to low, and simmer for 20 minutes, or until the carrots are fork tender.

Transfer mixture to a high-speed blender, and blend until smooth (start blender on low speed and gradually increase speed to medium-high.  Always hold the lid of the blender secure and be careful of steam).

Enjoy hot!

Serve with a swirl or dollop of almond yogurt, a drizzle of maple syrup, and a spoonful of granola.

Why (the science):  Ginger is a powerful anti-inflammatory

 

Raw Vegan Pad Thai

Raw Vegan Pad Thai

Chelsea Gloeckner
Blog

This might be one of my absolute favorite ways to eat vegetables!  The Miso Pad Thai sauce alone is worth making- drizzle over greens or roasted vegetables- yum! Perfect for hot weather, this Raw Vegan Pad Thai will satisfy you for lunch or dinner while making you feel light and energized. 

Serves: 2

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

Miso Pad Thai Sauce:

1 tsp ginger

1 tsp coconut aminos or soy sauce

1 tsp miso paste

¼ cup almond butter

3 medjool dates

Juice of ½ lemon

1 clove garlic

¼ cup warm water

Pad Thai:

2 large carrots

1 red bell pepper

2 medium zucchini, julienned

2 small English cucumbers, julienned

1 spring onion, sliced thinly

Toppings: sesame seeds, alfalfa sprouts, pinch of salt

How (your directions):

For the Miso Pad Thai Sauce, add all ingredients to a high-speed blender.  Blend on high for 1 minute until smooth.  Set aside while you prepare the Pad Thai ingredients.

Grate 2 large carrots and add to a large bowl.  Thinly slice 1 red bell pepper and add to the carrots. 

Using a vegetable peeler, julienne 2 zucchini.  When it becomes difficult to julienne the zucchini, dice the remaining zucchini into small pieces.   Add zucchini to the bowl.  

Repeat the julienne process with 2 English cucumbers.  Add cucumbers to the bowl.

Thinly slice 1 spring onion and add to the bowl. 

Pour the Miso Pad Thai Sauce over the prepared vegetables.  Toss gently until all ingredients are evenly coated in the sauce.

Serve immediately by diving the Pad Thai salad onto two plates.  Top with sesame seeds, alfalfa sprouts, and a pinch of salt. 

Tip: if preparing the Raw Vegan Pad Thai in advance, do not add the dressing, as the salt will pull out the water from the vegetables and make the salad soupy and watery.  Dress salad with the Miso Pad Thai Sauce when ready to serve.

Enjoy!

Why (the science):  Every vegetable has a different combination of antioxidants, vitamins, and minerals, so you’ll benefit from the array of colors in this salad!

Flourless Carrot Cake Muffins

Flourless Carrot Cake Muffins

Chelsea Gloeckner
Blog

This recipe is heavenly.  Almond meal and oats replace white flour, and sweetness comes from the grated carrots, applesauce, and agave.  Tender and moist, these Flourless Carrot Cake Muffins will become your new favorite wholesome breakfast!

Serves: 6

Prep time: 5 minutes

Cooking time: 25 minutes

What (your ingredients):

1 cup almond meal

½ cup rolled oats

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground ginger

½ teaspoon cinnamon

Pinch of salt

½ cup applesauce

½ cup cashew butter

2 tablespoons agave

1 cup grated carrots

1 egg

How (your directions):

Preheat oven to 350°F.

Line a muffin tin with 6 liners, then set aside.

In a large bowl, add all ingredients.  Stir until evenly combined.

Using an ice cream scoop, evenly distribute batter among lined muffin tin.

Bake for 25 minutes.

Enjoy!

Why (the science):  We often hear how great carrots are for your eyes, but the vitamin A in carrots is also an important immune booster!

 

 

Anti-inflammatory Curry

Anti-inflammatory Curry

Chelsea Gloeckner
Blog

When I’m feeling the aches of the flu or a bad cold, I crave a meal that can fight the inflammation in my body.  This Anti-Inflammatory Curry is quick and easy enough to make when you’re sick (yes, I know from experience) but is light and easy on the stomach, since it’s not spicy.  So often curries are heavy and fatty, but this curry is more like a broth.  Pairs perfectly with a side of brown rice!

Serves: 4

Prep time: 10 minutes

Cooking time: 30 minutes

What (your ingredients):

1 teaspoon coconut oil

2 bell peppers, medium diced

1 block extra-firm tofu, cubed

1 head broccoli, cut into florets

2 large carrots, diced

1 teaspoon fresh ginger, minced

2 tablespoons red curry paste

1 15-oz. can coconut milk

Brown rice to serve

How (your directions):

In a large skillet, heat coconut oil over medium heat.  Add bell peppers and tofu, then sauté for 5 minutes.

Add broccoli florets, diced carrots, and minced ginger.  Sauté for 5 minutes.

Add red curry paste and coconut milk and stir to combine.  Bring to a simmer, then cover and cook on low heat for 20 minutes.

Serve over brown rice, and salt to taste.

Enjoy!

Why (the science):  Curries make powerful anti-inflammatory meals because they so often include foods to reduce oxidative stress in the body.  Coconut oil, broccoli, turmeric, and ginger are all found in this recipe, which means this curry battles oxidation and inflammation in a variety of ways.

Chocolate Banana Bread Granola (Oil-Free, Sugar-Free, Gluten-Free, Vegan)

Chocolate Banana Bread Granola (Oil-Free, Sugar-Free, Gluten-Free, Vegan)

Chelsea Gloeckner
Blog

Decadent and indulgent- the two words that come to mind when eating this delightful chocolate banana bread granola.  Crunchy banana granola clusters, chewy raisins, and sweet mulberries are balanced with the bitter sweetness of cacao nibs.  Served with warm oat milk, the flavors combine to taste like a guilty chocolate chip banana bread 😊

Serves: 10

Prep time: 5 minutes

Cooking time: 30 minutes

What (your ingredients):

2 very ripe bananas

2 teaspoons cinnamon

¼ teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

½ teaspoon salt

2 cups rolled oats

2 cups quinoa flakes (If you cannot find quinoa flakes at your health foods store, sub with 2 cups of rolled oats)

¼ cup pumpkin seeds

¼ cup cacao nibs

¼ cup mulberries

1/3 cup raisins

How (your directions):

Preheat oven to 400 °F.  Line a baking sheet with a silicone mat or parchment paper.  Hint: the silicone mat or parchment paper is crucial for preventing the granola from sticking to the baking sheet, as this recipe is oil-free.

In a blender, add bananas, spices (cinnamon, nutmeg, ginger, cloves), vanilla extract, and salt.  Blend until smooth.

In a large bowl, combine oats and quinoa flakes.  Pour banana spice mixture over oats and quinoa flakes and stir until well combined.

Pour mixture onto baking sheet and press firmly into an even layer.  This will allow the granola to form those desirable clusters!

Bake for 10 minutes, then stir and flip granola gently, allowing clusters to remain intact.

Bake for an additional 10 minutes, and stir.  Repeat once more until the granola has baked a total of 30 minutes and is golden brown.

While the granola is warm, stir in remain ingredients (pumpkin seeds, cacao nibs, mulberries, and raisins).

Allow to cool before storing in an airtight container for up to 10 days.

Enjoy with warmed oat milk for a cozy and energizing breakfast!

Why (the science):  Cacao nibs are rich in magnesium, which can help improve mood, focus, and energy- the perfect reason to enjoy this sugarless chocolate chip as part of your morning breakfast ritual!

Easy Apple and Spiced Grape Chutney

Easy Apple and Spiced Grape Chutney

Chelsea Gloeckner
Blog

Nothing tastes more like the comfort of Fall than apples and spices!  It’s too easy to make your own chutney, which serves as the perfect accompaniment to Quick-Brined Rosemary Pork Chops.  Add even more flavor using spiced jam from the Preserving Place, a beautiful locally-owned and operated artisan store located in the Westside district of Atlanta and conveniently ships all across the country!

Summer Vegetable Curry

Summer Vegetable Curry

Chelsea Gloeckner
Blog

Don’t be intimidated by the longer list of ingredients for this recipe-chances are, you have many of the spices in your cabinet!  It’s really as simple as sautéing fresh in-season summer veggies, adding your favorite broth and silky coconut milk, and finishing with fragrant summer herbs.  Be sure to include the refreshing mint and basil upon serving, as they brighten and balance the flavors of the curry!  Serves  

Noodles with Sesame Peanut Sauce

Noodles with Sesame Peanut Sauce

matt.powellur13@gmail.com
Blog

This sesame peanut sauce is not lacking for flavor-it’s rich and complex flavors of sesame, soy, ginger, and vinegar compliment the creamy peanut butter for a fantastic Asian-inspired dish. Pair with your favorite noodles, and you have a fantastic dinner ready in 15 minutes!