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Well, I wrote a whole different post and deleted. It kinda started with my “emo” moments, then I thought “who in hell had the time to read it”, so I deleted it.
You came here for a recipe, so I’ll give you a recipe. I am actually thinking to start a new blog just to air my thoughts, and maybe some would follow. We’ll see ’bout that, cause I can write pretty openly and raw, so I’d probably be the anonymous author of the blog! Just kidding… not really! 🙂
Anyhow, today on the blog menu, we have a smoothie -a very delicious, refreshing, nutritious and easy beverage.
I combined nectarine, kiwi, and blackberry together with almond milk and flaxseeds, then I added a dash of sugar to satisfy my sweet tooth.
It wasn’t necessary, but I was craving something sweet, so I added 1 teaspoon. Smoothies have become part of my daily intake. They boost my energy and uplift my mood, which at the times can be pretty feisty or completely opposite, you never know with me.
Let’s talk about the health benefits of this delicious Nectarine, Kiwi and Blackberry Smoothie
Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes.
That’s quite a tall order for a tiny seed that’s been around for centuries.
Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains a fiber, both the soluble and insoluble types.
Lower blood cholesterol and blood sugar levels.
Reduce bone loss.
Help with weight management
Improve digestive health
Fruits and vegetables with bright red, orange and yellow colors often contain a good amount of beta-carotene. Beta-carotene is an antioxidant that turns into vitamin A in the body.
The vitamin C in fruits and vegetables, including nectarines, is considered an important antioxidant that helps promote good health and may also have the power to protect your body from certain illnesses and diseases.
California Peaches, Plums and Nectarines report that vitamin C in nectarines may protect molecules from being damaged by free radicals and other chemicals that cause cellular changes.
Lutein is a nutrient that has been receiving more attention because of its health-protective benefits. Lutein is also considered an important antioxidant because it helps destroy the presence of free radicals in your body, which may decrease your risk of chronic diseases like cancer.
Nectarines also contain iron, folic acid, vitamin K, as well as naturally occurring sugars that help provide energy.
Much like spinach, raisins, apples, plums, and grapes, blackberries are rich in bioflavonoids and Vitamin C, but other nutritional benefits include a very low sodium count and having only 62 calories to a cup.
The dark blue color ensures blackberries have one of the highest antioxidant levels of all fruits. Antioxidants, well-known for lowering the risk of a number of cancers, are a huge bonus, but be aware the berries are best consumed in their natural state to get the full benefits.
Just enjoying a couple of kiwifruits each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.
The kiwifruit is an excellent source of vitamin C, and polyphenols, and a good source of potassium, all of which may function individually or in concert to protect the blood vessels and the heart.
Fiber is also good for binding and removing toxins from the colon, which is helpful for preventing colon cancer. In addition, fiber-rich foods, like kiwifruit, are good for keeping the blood sugar levels of diabetic patients under control.
Sources: Livestrong, wholefoods, HuffingtonPost
Nectarine, Kiwi and Blackberry Smoothie
Healthy, delicious and easy beverage on to go
- 1 nectarine
- 1 Kiwi
- 1/2 cup Blackberries more if you wish
- 1 tablespoon Flaxseeds
- Sweetener to taste *optional
- 4 Oz Almond Milk
- Wash, slice and add everything to a blender, or food processor. Pulse until smooth, about one minute or so. If almond milk is sweet skip the sugar.
- Drink immediately.
You can use regular milk, soy milk or coconut milk as an alternative. You can store it in the fridge for a couple of hours, too.
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I love having sweet anything every day, in moderation, of course, but in reality, I am more going toward savory, rather than sweets.
Ever since I got a box of these yummy Biscoff cookies I really had to brainstorm what I could make with them, other than maybe crust for some kind of tart.
Well, that went well. Ahem! Anyhow, this is how Nutella and Biscoff truffles were born! These are addictive, pretty delicious and yes, they were my guilty pleasure one beautiful morning.
No baking required takes about 10 minutes to prep and 15 minutes to make them…not so bad for dessert! Huh?
Oh! And watch out on the calories, although one is really enough, you will reach for second or third. Do not say that you were not warned!
Since the Easter is coming up, I thought how cute it would be to pack them in these adorable baskets. What do you think?
The taste of the truffles is amazing. Soft, and it melts in your mouth. I actually did not need a chocolate egg in the middle but it was fun for the kids. I know it might not be everyone’s cup of tea, but for me, it was pretty darn awesome!
Delicious sweet treat any time of the year.
- 8 oz Biscoff Cookies, crushed (more if needed) + one for garnish
- 1/2 cup Nutella spread
- 1/2 cup Biscoff Spread
- 1 Tbs. Cream Cheese Spread
- Pinch of salt
- Chocolate eggs
- Crush cookies in a ziplock bag or in a food processor.
- In a food processor add Nutella, biscoff Spread, cream cheese, salt and mix in crushed cookies.
- The process, and add more crushed cookies if needed to make thick enough consistency so you can roll them into a ball.
- With your hands make a patty and place in the middle chocolate egg. Close it, and wrap the mixture around the chocolate egg, and make balls. Slightly add pressure so the ball could form, place on a lined container with parchment paper; Continue making until all the mixture is gone.
- Place it in the fridge for at least 30 minutes (overnight is fine too).
- Sprinkle a little bit of crushed biscoff cookies on top of each truffle/ball.
- Make sure to work fast, and you may make your hands wet or wear gloves.
- You can add more cookies if the mixture is too sticky.
- You can add any chocolate, or nuts in the middle of the truffle. Also, you can dip them in the chocolate to have a chocolate crust.