Bell, Carrot, & Beet Juice

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BELL CARROT & BEET JUICE

Ingredients:

1 whole bag of sweet mini bells
1 carrot
1 med yellow beet (the outside is orange, but it is yellow on the inside)
1/2 lemon

Instructions:

Thoroughly wash all ingredients. Press alternating pieces of the bells, carrot and beet through a juicer. Add the peeled lemon to your juicer when half of your ingredients are juiced, or just use a citrus reamer like I do after you have put all the other other ingredients through the juicer. Stir mixture and strain for less pulp. Drink juice immediately or store in an air tight glass jar in the fridge for up to 24 hours.

CLEAN YOUR JUICER.

Almond Flour Mini Pancakes topped with Orange-Papaya Compote

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After a long sleepless night, I woke up wanting comfort food and I was convinced I’d feel better after eating some.

You see, your juice guzzling, Instagram posting, internet friend is sick. That’s right. I’m sick. I tried to convince myself that it was allergies and woke up Sunday morning feeling betrayed with a sore throat, painful coughing and congestion. How, oh how could all that nutrient and vitamin rich juice I drink fail me!? I feel like my juicing efforts were totally disrespected.

Now I could have just pulled out a box of pancake mix to satisfy my craving, but no. I had to make this meal an entire production (as sick as I am). Friends, if only you knew what goes into posting a meal on my blog–which is another blog post I will get to someday.

Let’s get down to the details.

Aren’t these almond flour mini pancakes cute? Their size, shape and fluffiness are perfectly imperfect, just the way I like them.

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Almond Flour Mini Pancakes topped with Orange-Papapa Compote. That is the longest title ever. I could have just said gluten-free pancakes or almond flour pancakes, huh?

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Almond Flour Pancakes

Ingredients:

DRY:
1 cup almond flour
1 tablespoon brown sugar
2 tsp baking powder
dash of cinnamon
pinch of salt

WET:
1 cup almond milk
½ tsp. vanilla
1 egg
2 tablespoons oil

 

Combine the almond flour, brown sugar, baking powder, cinnamon and salt in a medium-sized bowl and whisk well.

In another medium-sized bowl, combine the almond milk, vanilla, egg and oil. Whisk until well combined.

Pour the wet ingredients into the dry ingredients and whisk together until combined.

Preheat your skillet over medium heat, then spray it with a non-stick cooking spray.

Pour or scoop some batter out of the bowl into the skillet. (You can make larger pancakes than I made, just pour more of the batter into the skillet until the circle is the size you want)

Bubbles will start to form on the surface of your pancakes, and then pop.  At this point, use a spatula and carefully flip each pancake over to cook the other side. The second side may not take as long to cook, depending on how hot your griddle is.

Repeat this process, spraying with cooking spray before pouring each pancake. This recipe yields approximately 5- 6 pancakes.

Enjoy your pancakes with butter and maple syrup, or even fruit. I made a compote of orange and papaya, for mine. Super delicious!

Pitaya Fruit Smoothie

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Dragonfruit AKA Pitaya.

When I tell you I went all around the city looking for this product, I really mean I went to Whole Foods and that’s about it. But understand that Whole Foods is on the far north side of Arlington and I live in Southwest Arlington. That is a long haul for one product. Anyway, making a long story short, I found Pitaya Plus closer to home at a Juice It Up! in a local gym in Grand Prairie. Honestly, I just wanted the packets to make my own recipes at home, but after talking to the franchise owner, I went ahead and ordered a smoothie.

Now let’s get one thing straight: I am not a smoothie lover…AT ALL.  Y’all know this blog is about food and beautiful juice. But who could resist this magenta, hot pinkish-purple looking substance? Maybe some overly masculine man could, but not one woman I know would pass up this pretty fruit. I mean, we’re looking for lipstick this color for crying out loud!

Enough of my rambling. Let’s make a smoothie!

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Fresh pineapple, frozen papaya, frozen mango, water, ice, and a touch of raw honey.

I wanted to keep with an all-natural fruit smoothie. Something not overly sweet because that is my preference, however, feel free to substitute to your heart and tastebuds content.

The finished product is beautiful, clean and healthy. I could list all the health benefits, but I won’t because you can visit Pitaya Plus and get all the information you need, including where you can purchase and/or order.

I can’t wait to make more recipes with Pitaya Plus!

 

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Pitaya Fruit Smoothie

Ingredients:

1 Raw, Organic Pitaya Smoothie pack
6 oz fresh pineapple
3 oz frozen mango
3 oz frozen papaya
1/2 cup spring water (sub with coconut water or any fresh pressed juice)
1-2 teaspoons of raw organic honey (optional)
1/2-1 cup of crushed ice

Instructions:

Using a high-powered blender, pour the water in the blender first, then add all fruit, honey and ice. Blend to desired consistency and enjoy immediately!

  • Pitaya PlusApril 13, 2014 - 8:19 pm

    Hey Gabrielle,

    This is beautiful and was a lot of fun reading:) I am so happy you like our product and look forward to seeing more recipes:)

    Have a great day!

    Viva PitayaReplyCancel

Peppercorn Pot Roast

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“Well it’s about time you posted this recipe,” says my Instagram followers.

I promise I have a good excuse as to why it’s a week or two late. You see, my OCD concerning photography usually doesn’t allow me to use an iPhone photo as representation of my food photos on this blog. When I cooked this roast I had no intention of putting it on the blog, therefore I didn’t take any professional, big girl camera, pictures.

Also, I know some of you wanted that Black-Eyed Pea recipe too. Well, lucky you, I plan on eating some BEP’s this weekend! Probably Sunday…sticking to tradition.

If you can’t read the recipe due to the small font, just email me with a request for the “Pot Roast” recipe. Anyway, enjoy your beef. Let me know if you make it. Tag me on Instagram!

P.S. –never post crock pot recipes on Instagram AFTER they have cooked.. or you’ll probably end up on @CookingForBae lol!!

Pineapple Celery Juice

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PINEAPPLE CELERY JUICE

Ingredients:

1 romaine heart
4 celery sticks with leaves (leaves are optional)
1/2 pineapple
1/2 inch of ginger

Instructions:

Thoroughly wash all ingredients. Press alternating pieces of the pineapple, celery and romaine through a juicer. Add the ginger when half of your ingredients are juiced. Stir mixture and strain for less pulp. Drink juice immediately or store in an air tight glass jar in the fridge for up to 24 hours.

CLEAN YOUR JUICER.