Peanut Butter Banana "Smoothshake"

It's funny how your taste buds change over time. When I was younger, there were certain foods that I did not like at all including pizza and peanut butter- can you imagine? Today, however, peanut butter happens to be one of my most favorite foods ever. My recipe today includes peanut butter which I have recently found out is a superfood. Perfect, right?

I have started to become adventurous and started trying different nut butters including cashew butter and almond butter. While I like these different kinds, in my mind, nothing beats peanut butter. Nowadays, it is so easy to find all-natural peanut butter at any grocery store. If you happen to live near a Whole Foods you can actually grind your own peanuts and make the freshest kind of peanut butter imaginable! This is what I used today.

I decided to create what I call a "Smoothshake" because I'm so sick of eating Luna bars or other protein bars after the gym. I was craving something creamy and luxurious with a ton of protein and this did just the trick. In fact, this smoothshake has over 35 grams of protein in one single glass! I had mine as a lunch substitute after my workout but it'd also make for a great breakfast. I call it a smoothshake because it has the consistency of a milkshake with the health benefits of a smoothie. 

Since I wanted the texture to be thick and creamy, I only used a small amount if ice. If you like yours a bit thinner and colder I would recommend adding more ice cubes or perhaps freezing the slices of banana. In fact- I might try that next time.

Peanuts are loaded with Omega 3 Fatty Acids which are said to reduce the risk of heart disease. They also contain more protein than any other nut and have a ton of fiber.  

Ingredients:

1 banana sliced (freeze if you have time)

2 1/2 tbsp. all natural creamy peanut butter (unsalted)

1 tsp. honey

6-10 ice cubes (depending on the consistency you like)

1 cup nonfat plain Greek yogurt

1/4 cup 1% milk

Directions:

1) Combine all ingredients in a blender until desired consistency is reached

2) Pour in glass and enjoy

*Makes one large glass worth (1-2 servings)

Holiday Peppermint Bark

I love the store William Sonoma, but let's face it, it is very expensive and perhaps overpriced. Every year when I walk past the store I drool over their delicious peppermint bark but refuse to spend the $25 or $30 or whatever it costs. This year, I decided I was going to re-create this bark with a Superfoods Girl spin and have the entire sheet cost less than $10. Well, ya know what? I succeeded and it is amazingly delicious!

I brought the majority of the bark to work (too dangerous to have in the house) and the entire Tupperware I brought got devoured. Everyone was really impressed too. I guess it is pretty impressive looking, but let me tell you...it is the easiest holiday treat I have ever made. 

I think the bark is so delicious because of the quality chocolate I used from Trader Joe's. Their chocolate chips are unreal and really well priced at $1.99. Even if you don't use the chips from Trader Joe's- be sure to use good quality semi-sweet or dark chocolate chips so you won't be disappointed with the outcome.

The superfood in this recipe is the peppermint extract. Peppermint is said to have a ton of amazing health benefits. Peppermint helps soothe nausea and upset stomachs. It is also said to help with breathing in people who have asthma by reducing inflammation in the airways. It also has a relaxing effect on some people and may help relieve stress and tension. (Sold yet?!)

Ingredients:

1 bag of semi-sweet chocolate chips (preferably from Trader Joe's)

1 bag of white chocolate chips

1 teaspoon peppermint extract

25-30 peppermint candies or 5-7 candy canes

Directions:

1) Line 9x13 baking pan with foil and spray with nonstick cooking spray

2) Crush hard peppermint candies in food processor until it creates small coarse pieces

3) Melt semi-sweet chocolate chips in microwave for 1 minute or until melted. (Stir halfway through)

4) Pour melted chocolate in baking pan and spread evenly

5) Take the pan and bang it on the counter to get rid of any bubbles. Let sit at room temperature for 15 minutes or until almost hardened

6) Melt white chocolate chips the same way as the semi-sweet

7) Add peppermint extract into white chocolate chips and mix through

8) Pour white chocolate over the semi-sweet chocolate and spread evenly

9) Add crushed peppermint candies to the top immediately

10)  Refrigerate for an hour then break apart with hands (No need to make it look perfect when breaking it up- it should look homemade and rustic!)

11) Store in air-tight container at room temperature for up to 2 weeks 

Mexican Lasagna

I absolutely love Mexican food. What I've found, however, is that it is very challenging to get healthy Mexican food out at restaurants. It is, however, very simple to create simple Mexican meals right in your own kitchen. This recipe is healthy, delicious, and a cinch to make. I personally love it because it feeds my husband and I for practically the entire week. 

The great thing about this Lasagna is you can really be creative and add things you like and subtract things you don't. Feel free to substitute the black beans for re-fried beans, maybe add some mushrooms to the onion/garlic mixture, and change up the toppings. I used cilantro (because that is my superfood of the week) and sour cream. You could even top this with delicious guacamole! Whatever you decide to do, I hope you make this and enjoy it :)

I used the superfood Cilantro in this recipe. I know cilantro is a controversial herb that people either love or hate. Here in my household, we absolutely love it and cannot get enough! Cilantro is said to reduce inflammation and lower bad cholesterol. It is also great for the digestive track and helps rid the body of any toxins. 

Ingredients:

1 package of corn tortillas (about 12)

1 onion, diced

3 cloves garlic, chopped

1 package taco/chili seasoning

1 1lb. ground turkey

2 15.oz cans diced tomatoes

1 15.oz can tomato sauce

1 15 oz. can black beans

1.5 cups frozen corn (thaw by running water over it in colander)

1 cup part skim ricotta cheese

1 8.oz can sliced black olives

2 cups shredded Mexican cheese

Toppings- 1/2 cup chopped cilantro and part skim sour cream 

Directions:

1) Preheat oven to 400 degrees

2) Spray casserole dish with non-stick cooking spray and place on foil covered baking sheet to prevent spills

3) Heat olive oil in large skillet over medium high heat

4) Cook turkey, onions and garlic together until turkey is browned and onions are tender.  Stir in taco seasoning and continue to cook for 2 minutes

5) Stir in diced tomatoes and tomato sauce. (Reserve 1/2 can tomato sauce)

6) Bring to a boil then simmer for 10 minutes

7) Start assembling casserole by pouring your reserved half can of tomato sauce in the casserole dish to prevent tortillas from burning

8) Place 3-4 tortillas on top

9) Pour half of the turkey/onion mixture on top of the tortillas

10) Lay 4-5 more tortillas on top 

11) Spread with ricotta cheese and top with black beans and corn

12) Lay remaining tortillas on top 

13) Pour remaining turkey mixture over tortillas

14) Top with shredded cheese and olives

15) Place piece of aluminum foil on top of the casserole dish and bake for 20 minutes

16) Remove the foil and bake for an additional 10-15 minutes or until hot and bubbly.

17) Serve with sour cream and cilantro!

Miso Glazed Salmon

Salmon is my favorite fish to cook at home: You can find good quality salmon at almost every grocery store (this particular one is from Whole Foods), it's easy to cook, and it's so versatile. For this recipe, I decided to make a Miso glaze. I've had a Miso glazed Cod before at one of my favorite Japanese restaurants in Philadelphia, and I decided I could probably recreate the sauce and make it with delicious salmon. 

This recipe calls for Mirin wine which is a very mild, sweet Japanese wine. If you've had Eel sauce in sushi, you've tried it. I got mine at a local wine store for $8.99 (as you can see by the silly sticker that wouldn't come off) but they also carry it at Whole Foods. 

In the summer, the salmon would probably be delicious grilled, but since the winter is here (sigh) I baked mine in the oven and it came out perfectly. I served it with a quinoa pilaf with cranberries and walnuts, but you could really serve it along side any starch of your choosing. 

I decided to focus on the superfood of Miso even though Salmon is also a superfood. In a few weeks, I will post another salmon recipe and will discuss its health benefits at that time.

Miso is known to help the digestive system by restoring the intestines with probiotics. It also strengthens the immune system and helps lower bad cholesterol. The most impressive health benefit of this superfood however, is that is said to reduce the risk of breast, colon, prostate and lung cancer. 

Ingredients:

1 lb. Salmon

1/4 cup Mirin wine

1/4 cup white Miso paste (I got mine at Whole Foods)

2 tbsp. soy sauce

2 tsp. rice vinegar

2 tsp. sesame oil

2 cloves minced garlic

1 tbsp. grated ginger

2 tbsp. sesame seeds

1/2 cup chopped cilantro

Directions:

1) Preheat oven to 400 degrees

2) Mix wine, Miso paste, soy sauce, vinegar, oil, garlic, and ginger in a bowl and set aside

2) Line a baking pan with foil and spray with non stick spray. 

3) Pat salmon dry with a paper towel and lay on the prepared baking pan

4) Pour half of the marinade on the salmon and bake for 20 minutes

5) Top cooked salmon with sesame seeds, cilantro, and remaining sauce

Enjoy!