Doin' Some Cookin'... Chai Spice Smoothie

This Chai Spice Smoothie is deliciously spicy from a combination of spices and satisfies my craving for a Soy Chai Latte from Starbucks which is not diet compliant.

Smoothies are just so convenient because of how quick and easy they are to throw together and due to their portability. Health in a glass on the go.

Chai spices are known for their antioxidants, anti-inflammatory properties, and support digestive health.

It doesn't matter that Chai spices are associated with the Fall because this is delicious all year long.

Chai Spice Smoothie

Adapted From: Sprout Living

Makes 1 Serving

Stars of the Show:

• 1/2 cup unsweetened almond milk
• 1/2 cup coconut water
• 1/8 cup chopped pitted dates
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/16 tsp ground nutmeg
• 1/16 tsp ground cardamom
• sea salt, to taste
• 1 banana
• ice, to taste

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Gingerbread Man Shakeology

I absolutely love gingerbread men cookies and can take down an entire batch by myself. Problem is, these little guys sneak the weight on quickly. To satisfy a "Christmas" craving this shake was a treat to have to get that ginger snap bite without all the calories.

Gingerbread Man Shakeology

From: The BeachBody Blog

Makes 1 Serving

Stars of the Show:

• 1 cup nonfat milk
• 1 scoop Chocolate Shakeology
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp vanilla extract
• 1 cup ice

And Action:

Place all ingredients in a blender and pulse until smooth. Enjoy!

Doin' Some Cookin'... Honey Pumpkin Spice Shakeology

This creamy concoction uses real pumpkin and is a healthier alternative to the Starbucks drive thru. Although not as warm and comforting but for the diet conscious it does the trick. To sweeten things up a little bit o' honey and to spice it up extra ginger in the pumpkin pie spice.

Pumpkin is a good source of Vitamin A which is important for healthy teeth and vision.

Good thing I bought extra cans of pumpkin puree while at Whole Foods over the weekend so I can enjoy this whenever I want. Hopefully all the way to Summer. Ha!

Honey Pumpkin Spice Shakeology

From: The Beachbody Blog

Makes 1 Serving

Stars of the Show:

• 1 cup water
• 1 scoop Chocolate Shakeology
• 1/2 cup pumpkin puree
• 1/4 tsp pumpkin pie spice
• 1 tsp honey
• 1 cup crushed ice

And Action:

Combine all ingredients in a blender and pulse until smooth. Enjoy!

Doin' Some Cookin'... Carrot Ginger Soup

I strive to lead a healthier lifestyle with cleaner and healthier eating. Sometimes I slip up, like today, when a coworker surprised me with a Philly cheesesteak sandwich with fries but I only ate half of the sandwich though. Small victories.

After a long day at work and dealing with a rowdy little boy it takes everything I've got left in me to get dinner on the table most nights. That's not going to happen without planning the menu the night before and worst case there's always Plan B... sandwiches... which as a working mom happens more than I'd like. But it's not just dinner either, there is breakfast, lunch, and snacks, it's all very exhausting.

Onto the soup...

Sweet carrots are cooked down, mixed with spicy ginger, and has a velvety texture. This is mostly veggies so it's super healthy, can be made ahead of time, and freezes well. Serve with a side of buttery crusty bread. Next time I would garnish with toasted sesame seeds, toasted pumpkin seeds, or sunflower seeds for some crunch.

While you're waiting for the soup to simmer this is the perfect opportunity for some family time. I've been trying to teach Little Man how to play some card games I learned as a kid.

Also... the change in weather has everyone in our office at work sick and I've caught the cold bug. Thank goodness this makes a large batch and I think this may help to bring me back to health.

Carrot Ginger Soup

Adapted From: Fashionably Employed

Makes about 6 cups

Stars of the Show:

• 2 bags of shredded carrots
• 1 tbsp onion powder
• 4 roasted garlic cloves, minced
• 3/4 tsp ground ginger
• 4 cups low sodium veggie broth
• 2 tbsp olive oil

And Action:

Heat olive oil in a medium pot over medium high heat for 2 minutes. Add carrots and onion powder. Cook for 5 minutes, stirring frequently. 

Add ginger and garlic and cook for 2 minutes, stir frequently.

Add 2 cups of veggie broth, bring to a simmer, cover, and simmer until carrots are soft, about 30-45 minutes. 

Pulse the mixture in a food processor adding the additional 2 cups of veggie broth until smooth. Enjoy!

Doin' Some Cookin'... Carrot Soup with Ginger & Thyme

This soup is thick, comforting, and creamy tasting without the added fat of cream. This recipe couldn't be easier to make, it's healthy, and fairly inexpensive. I'm always on board with this and especially like that it makes a large enough batch for leftovers to take to work for lunch. 

Carrot and ginger are the perfect pair. They were made for each other. The ginger in this soup gives it a nice little kick. 

The only thing I would do differently next time is to roast the carrots instead of just boiling them and maybe adding a sweet potato with it. I can only imagine how much more delicious this soup would be. Don't get me wrong, it's great just the way it is.

Ease into Spring while the cooler temps are sticking around by making this soup to ring in the vernal equinox and know the promise of more daylight hours is upon us. Yay!

Carrot Soup with Ginger & Thyme

Adapted From: Every Day with Rachael Ray

Makes 4 Servings

Stars of the Show:

• 6 cups low sodium veggie broth
• 1 1/2 lb baby carrots
• 2 shallots, chopped
• 1 tbsp fresh ginger, minced
• olive oil, for drizzling
• dried ground thyme, to taste

And Action:

Add veggie broth, carrots, shallots, and ginger into a saucepan; simmer 20 minutes until carrots are tender. Puree in batches in a food processor. Drizzle with olive oil and season with thyme to taste. Enjoy!

Doin' Some Cookin'... Sesame Ginger Kale, Quinoa and Blueberry Superfood Salad

This is a recipe that reminds me how un-inventive I am in the kitchen. I would have never thought to mix together carrots, blueberries, seaweed and put that together with kale and quinoa. Thank you to the genius minds who create recipes for those like me who can't figure out how to top a salad with something other than cucumbers and tomatoes.

Kale and quinoa team up to make a powerhouse duo packed with nutrients like vitamins A, C and K, healthy fats, protein and fiber making this a healthy and filling lunch option. Kale is a superfood known for lowering your cholesterol and detoxifying your system.

No need to worry about making a big batch of this because the kale is so thick and hearty that it doesn't wilt during the week making it the perfect take to work lunch.

Or, if you live in the San Francisco, California area you can head over to Urban Picnic Eatery and pick up their version of this salad which this recipe was inspired from.

This recipe is also "flat belly challenge" approved, that is how I was introduced to this one.

Flat Belly Challenge Day 3:

My workout today consists of an abdominal circuit and an hour of walking.

Sesame Ginger Kale, Quinoa and Blueberry Superfood Salad

Adapted From: Popsugar Fitness

Makes 3 Servings and 10 Tbsp Dressing

Stars of the Show for the Salad:

• 1 cup cooked red quinoa
• 1 container baby kale
• 1 bag shredded carrots
• 1/2 cup toasted slivered almonds
• 1 cup cherry tomatoes, cut in half
• 1 cup blueberries
• 5 sheets toasted sesame seaweed (such as Annie Chun's)

Stars of the Show for the Dressing:

• 1/4 cup extra virgin olive oil
• 1/8 cup balsamic vinegar
• 1 tbsp low sodium soy sauce
• 1 glove minced garlic
• 1 tbsp honey
• 1/2 tsp sesame oil
• 1 tbsp water

And Action:

Whisk all dressing ingredients together and put into a small jar with lid, set aside.

Combine all of the salad ingredients, lightly tossing to combine well. 

When ready to serve drizzle individual portions with dressing. Enjoy!

Doin' Some Cookin... Pumpkin Spice Latte

2 things...

1) I know it's time for Christmas brain and

2) No one is thinking about pumpkin after November but...

I saved a recipe for a Pumpkin Spice Latte but never got around to making it during the appropriate season. You know how best of intentions go and how sleep is more important. So I settled for Starbucks saving the recipe for another time.

I fall for it every time at least once a Fall season... a Pumpkin Spice Latte from Starbucks. After getting to the bottom of my Venti I remember why I only get it once. It's too sweet and getting seasonal favorites from Starbucks Skinny or nonfat is just no fun... and yes, I know, I've heard and read the countless stories floating around on the Internet about steering clear since there is no "pumpkin" anything in their version. 

My version is spicy, actually contains pumpkin, and is topped with a healthy dose of real whipped cream. Don't expect this to taste anywhere close to what Starbucks produces but have piece of mind you will taste the pumpkin and know exactly what's in your PSL. 

Pumpkin Spice Latte

Makes 1 Serving

Stars of the Show:

• 1 cup brewed black coffee
• 1 cup 2% milk
• 2 tbsp pumpkin puree
• pumpkin pie spice, to taste
• dash of cayenne pepper

And Action:

Combine all the ingredients in a small saucepan and heat to desired temperature. Make sure to continuously whisk to keep the milk from burning on the bottom of the pan. Enjoy!