Kale & Fig Smoothie | Garlic, My Soul

Smoothies continue to be my fave way to use produce that I’ve gotten overexcited about and purchased simply too much of. Such was the case of these figs. I made this when I’d recently returned from vacation and was in need of a boost of NOT pizza.

It was the first time of the season I saw figs, and let me tell you, despite all odds, I just love figs. I love fig cereal bars, or as my nephew calls them, cookie bars, I love fig flavored yogurt (TJs, why oh why did you stop carrying this?!) and I love figs cut up and eaten raw. But, you can only have so many figs before they start to go bad and you’re figged out, am I right? So enter this fig smoothie.

Kale & Fig Smoothie | Garlic, My Soul

I used this new Superfood blend sample I received from Fitppl, and it added a little kick to this smoothie, let me tell you. But I bet this smoothie would be delicious with our without an addition. If you are into some kind of powder or protein powder, go for it, I say. If not, you’re cool. Just don’t forget the lemon and a dash of turmeric because DAMN that root is so good for you!

You know what else? Probably this would be great with ginger (Hint: I say that about every smoothie.) I didn’t add honey, because I love earthy smoothies, but you might want to add a smidge. Or add some more figs. Or berries. Or some other sweet fruit (lookin’ at your, strawberries.) Go wild.

Not into figs? Try this Smoothie instead for a different flavor with the same fresh boost.
Love figs? Make these Fig & Coconut Popsicles to do end of summer right.

Here’s the recipe for the above – I hope it resets you and brings you happiness at this end of summer!

Type: Smoothies, Snacks
Author: Jennie
Difficulty: Easy

Prep Time: 10 minutes
Servings: 2 Smoothies

Ingredients

  • 10-15 figs, quartered
  • 2 cup milk or coconut milk
  • 1-2 cup kale, roughly chopped
  • 1 lemon, juiced
  • 2 scoops Fitppl Green and Red Superfood
  • 1/2 teaspoon turmeric
  • honey to taste

Directions

  1. Combine all ingredients (save the honey) in a blender until smooth. Add more milk to make smoother, less to make it thicker.

  2. Add honey to taste and serve as is, or cold.

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I made this salad last summer because I was missing grill food (hello shrimp!) but didn’t want anything to heavy (or hot, because let’s be real, it’s still August.) As yet another heat wave comes this weekend, I hope you get a chance to make this salad for yourself – it’s perfect for summer nights with some white wine!

*****

Barbecue Shrimp Salad | Garlic, My Soul

Summer salads are one of my favorite foods, you guys. Summertime means long, hot days full of sunshine and outdoor activities – picnics, swimming, lawn games, hiking, you know the drill. You don’t want to be stuck in the kitchen making complicated dinners and heating up your house anymore than you need to – which is why this barbecue salad is perfect.

The lovely people over at Rootz gave us a sample of their new Pineapple Barbecue Sauce to try and I must say – I am in love! I love the sweet and smoky flavor, I love that it’s made locally to Los Angeles, and I love that it isn’t full of weird ingredients I cannot say. You can get their Sweet + Spicy Sauce here if you’re interested…but this recipe will work with either sauce, so without further ado, here’s what you need to make this easy dinner salad.

Barbecue Shrimp Salad | Garlic, My Soul

Barbecue Shrimp Salad | Garlic, My Soul

If you want, go ahead and add cheese (I would recommend feta or goat) but this was amazing without the addition, so I kept it plain. I used the frozen shrimp from Trader Joe’s to make this for myself, since Jeff isn’t too keen on seafood, and just half everything above – it’s a great lunch or dinner. For lunch, keep your shrimp separate until just before you eat so nothing gets soggy. AND if you have a grill, try grilling your shrimp on kebabs first!

Type: Grill, Lunch, Salad
Author: Jennie
Difficulty: Easy

Prep Time: 15 minutes
Cook Time: 5 minutes
Inactive Time: 15 minutes
Servings: 2 Servings

Ingredients

  • 10-15 shrimp
  • 6 ounce barbecue sauce
  • olive oil
  • 1 bunch mixed greens
  • 1 avocado, sliced
  • 1 can black beans
  • 1 red onion, diced
  • 1 cucumber, diced
  • 1 ear corn, sliced (raw or cooked)
  • 1 lemon, juiced

Directions

  1. Put shrimp and barbecue sauce in a bag or shallow container, and allow to marinate for about fifteen minutes.

  2. Meanwhile, toss together mixed greens, black beans, fresh corn, cucumbers, and onion.

  3. Over medium heat, heat about a half tablespoon of olive oil in a cast iron pan. Using a spoon, add shrimp (and some of that delicious BBQ!) and cook until pink, about four to five minutes.

  4. Serve salad, topping with avocado and shrimp, and, if desired, squeeze lemon juice over top!

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Gluten Free Doughnuts-11

Hi y’all – I’ve got another great breakfast recipe for you. The Talbott Hotel hits close to home because it’s in Chicago, which happens to be where my immediate family lives. This hotel is Downtown and is the perfect home base for a trip to the Windy City, whether you’re there to shop, sunbathe by the lake, or sightsee!

Gluten Free Doughnuts-2 Gluten Free Doughnuts-3

Chicago is one of my favorite cities to visit because there is so much to do, and the Talbott Hotel is in the heart of one of my favorite areas. This Hotel was completed  in 1927 and recently underwent a gorgeous renovation. The guest rooms are spacious and quiet above the bustling streets of Chicago’s Gold Coast, and although the architecture is reminiscent of the 20s, the amenities are modern.

For such a interesting hotel, and in honor of Chicago’s yearly Donut Fest, I’ve chosen a juxtaposition in my recipe as well – doughnuts, but ones that are gluten free. For as well known as doughnuts are, gluten free baked goods have become more prevalent, thanks to the efforts of many mills who make amazing flour blends from non-wheat sources!

Gluten Free Doughnuts-10

These Cardamom Pistachio Doughnuts were topped with pistachios and a rose-cardamom spice mix, a little diversion from your typical vanilla frosting with sprinkles – because being on vacation means you deserve something a little off the beaten path, don’t you agree? The recipe is over on the JDV Blog, here.

Gluten Free Doughnuts-7


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Blueberry Crostata | Garlic, My Soul

Blueberries are everywhere and I really just cannot stop making things with them. I have been eating them almost at every meal. They remind me of my childhood and are so delicious they seem like they’re not possibly good for you, but they are, they really are!

I know the giant containers that I see soon (for so cheap!) will be gone and we’ll be diving into a new season (hello, apples!) so I’m trying to get as many in as I can before suddenly it’s February and I’m dreaming of June.

Blueberry Crostata | Garlic, My Soul

Blueberry Crostata | Garlic, My Soul

Blueberry Crostata | Garlic, My Soul

This crostata was easy as pie (hah! Get it. Guys, pie is not easy. BUT this is, I swear) and reminded me that sometimes dessert that isn’t chocolate is fine. Good, even! Topped with some really good vanilla ice cream, this might be my new fave way to eat blueberries. You don’t have to use too much sugar if you’ve got sweet blueberries, and the crunch of the crust with the burst of the berries is something out of this world.

If you don’t have blueberries, or not enough, go ahead and use raspberries and blueberries, or blueberries and blackberries, or huckleberries, or even a stone fruit. You get the idea. Use what you want. I used this same crust for my savory apple & goat cheese crostata, and it definitely stood up for this.

I recommend white wheat flour for this – I used King Arthur’s and it was perfectly nutty and balanced the sweet of the berries out. Or use white if that’s what you have – if you want, you can even use wheat but make sure to add a little more water to the crust because wheat will make it more crumbly.

Type: Dessert, Treats
Author: Jennie
Oven Temperature: 375°
Difficulty: Intermediate

Prep Time: 30 minutes
Cook Time: 45 minutes
Inactive Time: 1 hour
Servings: 6-8

Ingredients

  • 1 3/4 cup all purose or white wheat flour
  • 6 tablespoon sugar, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) butter
  • 2 1/2 cup fresh blueberries
  • 1 tablespoon cornstarch
  • 1 lemon, juiced and zest
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon cinnamon
  • 2 tablespoon coarse sugar
  • 1 egg, beaten

Directions

  1. Mix the flour, 2 tbsp. sugar, salt and baking powder. Add the butter and use a pastry blender or fork to incorporate until butter is pea sized.

  2. Add 5 tablespoons of ice water and pulse until the dough just comes together (if still too dry, add additional water, a teaspoon at a time).

  3. Turn the dough onto a sheet of plastic wrap and form into a flattened round about 6 inches in diameter. Wrap and refrigerate for at least 1 hour. While the dough is chilling, make the filling.

  4. Mix remaining sugar, cornstarch, lemon juice, ginger, and cinnamon together. Add blueberries and toss to coat. Refrigerate until it's time to put the whole thing together.

  5. When the dough is ready: preheat oven to 375, then roll out dough onto a piece of parchment. Pile blueberries (including liquids) into the center, then pleat the dough up to the center.

  6. Beat egg and put an eggwash on the dough, followed by a sprinkling of coarse sugar. Place in oven for 30-45 minutes, until blueberries are bubbly and dough is browned. Serve with ice cream!

 

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I posted this last summer when I was trying out new blueberry recipes…and it’s a fave around these parts! I can’t get enough blueberries this time of year, and I’m thinking of making these this weekend…enjoy!

*****

Blueberry Cobbler Muffins | Garlic, My Soul

We’ve made it past Monday, folks, and we’re gliding into the week just fine. I’m being helped along over here by some delish blueberry cobbler muffins that I made this weekend. Jeff loves cobbler and he loves blueberry muffins, so I thought I would make some cobbler muffins and bring them along to an outdoor movie we saw this weekend.

Blueberry Cobbler Muffins | Garlic, My Soul

Have you guys seen Wet Hot American Summer? It was pretty funny to see in on the big screen here in LA. I love summer and how it’s light out until well past eight p.m., and how every night can seem like a weekend, and how weekend nights stretch out in front of you with a world of possibilities. It makes my heart light and free.

Blueberry Cobbler Muffins | Garlic, My Soul

This muffins also made my heart light and free. I used the Pioneer Woman’s recipe and simply put it into muffin form, and voila! These babies cooked up in just over thirty minutes, and they literally took five minutes to put together – in my book, that’s about as easy as a dessert can get.

Blueberry Cobbler Muffins | Garlic, My Soul Blueberry Cobbler Muffins | Garlic, My Soul

I recommend you go see an outdoor movie (even if it’s in your backyard!) and bring these babies along. You won’t regret it, and you might even make some friends.

Happy August! Happy Summer! Happy Cobbler Eating!


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