Eat Simple Love Yoga

Banana Free Green Smoothie

Drinks, Smoothie Bowl, BreakfastMegan FaletraComment

Wow it has been awhile since I shared a smoothie bowl recipe with you guys! Don't you worry though, I have a few good ones coming your way, and trust me with the heat that we have been experiencing (I'm not complaining I LOVE it) literally all I want is smoothie bowls, and watermelon...on repeat + a pitcher of unsweetened mango iced tea. 

Since Mike hates bananas, something I will never even remotely be able to understand, I have been trying to push my smoothie bowl box, and make some smoothies without my beloved, creamy bananas. Since bananas are pretty high in sugar anyway I like the challenge, and this smoothie bowl was a very pleasant surprise. I actually didn't miss the banana at all in this and the combination of ingredients I chose ultimately resulted in a very creamy, and slightly tart bowl of green goodness that totally hit the spot. 

By the way does anyone else remember when green smoothies first really started to pop up and they seemed so gross? I remember totally not being able to get my mind around drinking one, and now they are by far one of my favorite additions to my diet. It's funny to think back on what we did and didn't know right.

Banana Free Green Smoothie

Ingredients

  1. 1/2 frozen mango
  2. 1/4 cup frozen green grapes
  3. 1/4 frozen avocado
  4. 1  tsp lemon juice
  5. 1-2 heaping handfuls of baby spinach
  6. 1 scoop vegan protein
  7. 1 tsp matcha powder
  8. 1 cup coconut milk
  9. 1/2 tsp turmeric
  10. 1/2 tsp cinnamon
  11. 4 drops liquid stevia

Directions

  1. Add all ingredients to a blender and blend until smooth. Depending on your blender you may want to blend the milk and greens first, and then blend the rest of the ingredients to really make sure your greens get liquified. 

Toppings

  1. 4 ice cubes
  2. 1 tsp unsweetened coconut flakes
  3. 1 tsp cacao nibs
  4. 1 tsp raw gluten free oatmeal
  5. 1 tsp chia seeds
  6. A few frozen blueberries

 

Gluten Free Berry Rhubarb Crisp

SweetsMegan FaletraComment

When it comes to summer sweets I really am pretty much a simple girl. Honestly I love fruit so much I could eat half a watermelon for dessert so for me, especially in the summer, the simpler the better when it comes to my after dinner dessert. Who else just craves fruit in the summer? I mean honestly it's all I want to eat! The other day I counted and I had consumed roughly six serving of fruit! At least I was sticking to mostly berries, but still I  have no self control around a pint of garden fresh strawberries, blueberries or blackberries, and like I said don't even get me started on the watermelon.

Luckily for me though, my Mom is still on her epic quest for the perfect pie recipe, and whenever she knows I will be coming home she always makes sure to make me a little individual crisp with the left over filling ingredients. Honestly, since I am not the biggest fan of pie I couldn't be happier with this no fuss dessert. I also think that she doesn't like me not having a dessert when everyone else is having pie since most of the time hers aren't GF friendly. She is basically the best person ever <3 mom.  

Recently when Mike and I went home for a visit home, my house just seemed to be overflowing with berries, the rhubarb in our garden was perfectly ripe, and my mom was in the process of working on yet another berry/rhubarb pie recipe (she takes her pie very seriously haha). That night after dinner my Mom served her latest delicious pie, and handed me a fresh out of the oven Gluten Free Berry Rhubarb Crisp.

Honestly, I knew that it was going to be the perfect summer dessert for me before even biting in. Let me tell me, this crisp is so simple, and so perfectly sweet and tart at the same time that you should probably just stop what you are doing and make this for breakfast right now. Now that I think of it, this probably would make for a pretty killer breakfast over a little yoghurt if I do say so myself.  

But back to the recipe, it really is so simple to make, and for the most part filled with very wholesome ingredients which makes it feel decadent, without resulting in an epic blood sugar spike. I also love that my Mom tends to keep the "crisp" part of her crisp recipes very simple. I really am not one for a super bready crisp so if that is more your jam then this may not be for you. Instead this recipe sticks mostly to using gluten free oats, and for my taste adds the perfect amount of crunch. 

While I didn't create this recipe myself, I knew I had to share it with ya'll and give my mama all the credit she deserves. 

Just try not to enjoy this...really try

Gluten Free Berry Rhubarb Crisp

gluten free berry rhubarb crisp

Filling Ingredients

  1. One 16 ounce container of strawberries
  2. One 8 ounce container of blueberries
  3. Two stalks of rhubarb
  4. 1 orange (squeeze juice of orange + zest orange rind)
  5. 1 tablespoon corn starch
  6. 1/4 cup coconut sugar (you could also sub with maple syrup)

Topping Ingredients

  1. One cup of gluten-free oatmeal (get the real stuff, not instant, I used bob red mills)
  2. 2 tablespoons coconut oil
  3. 1 tablespoon vegan butter (softened, I usually use earth balance)
  4. 1/4 cup gluten free oat flour (you can pulse oats in your blender or buy the flour)
  5. 2 TB maple syrup
  6. 1 tsp cinnamon
  7. 1 tsp gluten free vanilla 
  8. Optional: 1/4 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F
  2. Zest one orange and place to the side. Next, juice the remaining orange into a small bowl and combine with corn starch. Mix until smooth.
  3. Remove stems from strawberries and cut into quarters. Also chop rhubarb stems into small quarter inch pieces.
  4. Combine berries, rhubarb, and sugar into a large bowl. Pour orange juice mixture into the large bowl, and lastly add orange zest. Mix together until berries are coated with sugar and orange juice/zest. 
  5. Spray/grease 8x8 inch pan with cooking spray or vegan butter (I usually just use cooking spray) and add filling into pan. 
  6. In a separate bowl, combine all topping ingredients (add into bowl in any order).
  7. Mix until small clumps of the oat mixture begin to form, if your mixture appears to be too dry you can add a little more maple syrup or tsp of coconut oil or butter. If it appears to be too wet, add in 1/8 cup of gluten free oat flour.
  8. Sprinkle topping on top of filling and if desired add a extra dash of cinnamon and a 1/2 tsp of coconut sugar on top of our crisp. 
  9. Place in the oven for one hour, or until the top of your crisp begins to turn golden.
  10. Remove from oven and allow to cool. 
  11. Serve with vanilla coconut ice cream if desired and enjoy!