This healthy whey protein smoothie is blended with a scoop of yogurt and a few strawberries that make it deliciously pink! It’s simple to make and so tasty. 

There’s no added sugar, and it’s gluten-free and low-carb. 

I love to garnish my drink with a strawberry and a sprig of mint from the garden. It adds a bright fresh aroma while sipping. 

(Please note that this post includes affiliate links which means I’ll earn a small commission if you buy through the link with no extra cost to you. Thank you for your support!)

On the blog, we talk a lot about the importance of getting enough protein in our diets. Sufficient protein is a key ingredient for healthy aging.

Thirty grams of protein spread out over three meals is recommended for older adults who do resistance training.

If you’re like me and have a hard time consuming a lot of protein, consider whey protein powder. Whey is one of the best sources of protein available.

Protein powder is an easy way to add protein to your smoothie. I use Muscle Feast whey protein. It has 21.5g of protein, 2.3g leucine (important for building muscle), and a bunch of branch chain amino acids. It’s also low calorie and low carb.

Adding it into a smoothie of non-fat yogurt and berries, brings the protein count up to 30 grams. Perfect.

Lately, I’ve been enjoying this smoothie as a lunchtime meal replacement. It’s quick and portable. You can take it with you when you have a busy day. Pour it into a travel cup, grab a straw, and you’re good to go.

Is protein in smoothies good for you?

You bet it is. Adding protein to your smoothie as a meal replacement helps you stay full and energized.

And since protein is necessary for muscle repair and growth, some say pre-workout or after exercise is a good time to drink it.

What? You don’t strength train?

Do you know that if you’re over the age of 35, you’ll lose about 3% – 5% of muscle every decade? Even worse, you could lose 4% of your strength per year.

Here’s the danger. Muscle is the organ of longevity. Without good muscle, your odds of early frailty and the chronic diseases of aging increase greatly.

So that’s why I prioritize resistance training to build muscle.

All right. I’ll show you how to make this drink in a minute, but I want to tell you one more thing about my method for the perfect smoothie.

Do you prefer a foamy or smooth protein smoothie?

I enjoy a light foamy smoothie. But some folks don’t care for the bubbles. Without getting really sciency, when pure protein isolate is vigorously shaken the proteins coagulate in a structure that holds onto air bubbles. 

If you’d rather have a smooth drink, mix your water, yogurt, and strawberries in your blender first and pour into a tall glass. Then add your protein powder and stir with a spoon until dissolved. It mixes in pretty quickly.

Okay, ready to make it? Here is the order for your ingredients. Keep heavier frozen ingredients to add last so that they’re on top of the mixture. This will get the blender moving faster and prevent stalling. 

Instructions

*Free printable recipe card is available at the end of the post.

First, add water and yogurt to your super blender. Today, I have Chobani non-fat greek yogurt. You can go with homemade yogurt or your favorite yogurt.

Then add protein powder.

And, finally, frozen strawberries. I use my Vitamix because the blade is powerful enough to pulverize the whole frozen ingredient including the fiber.

Secure the top and give it a whirl. This will yield a light foamy smoothie.

See my note above if you’d rather have a smooth fruity drink.

Pro tips and recipe notes

• The best way to make this smoothie is in a super blender. I have the Vitamix Professional Series 500. It’s over 9 years old and still going strong. It has an easy smoothie preset button so it only takes seconds to make.

• Don’t have a super blender like Vitamix? Go with soft fresh strawberries instead of icy frozen ones.

• When I buy fresh strawberries, I keep them in the freezer if I’m not going to eat them right away. Frozen strawberries make the smoothie thicker.

• I always recommend organic strawberries whenever possible.

• There are tons of ways that you can customize this smoothie. Will you swap out the strawberries for blueberries or raspberries? Or go ahead and add a variety of berries. Nuts or seeds make a nice addition, too.

• If you need to make this ahead, you can keep it in the fridge. However, it may separate so give it a stir. It’s best to drink right away.

I hope you love this smoothie as much as I do.

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

More healthy smoothie ideas

My Healing Green Smoothie – Discover many important green smoothie benefits and a step-by-step tutorial with beautiful photos showing how to make a healing green smoothie. You’re going to love this smoothie.

Radiant Skin Smoothie (With Chia Seeds) – You’ll love this green smoothie. It’s made in your super blender including berries, greens, celery, apple and chia seeds which promote radiant skin.

Strawberry And Yogurt Smoothie – This smoothie is a healthy treat rather than treats with empty calories.

Nourishing Brain Power Smoothie – Tasty smoothie crafted to boost your brainpower and keep your cognitive gears turning like a well-oiled machine. 

Garden-Fresh Cucumber Smoothie – Packed with nutrients, this delicious blend of fresh cucumbers, kale, apple, carrot, and creamy yogurt is a delicious treat. Taste the garden-fresh goodness!

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High-Protein Smoothie With Strawberries

This delicious smoothie has a massive amount of protein so it's really good for you. It's low carb, gluten free and super easy to make.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 142kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• 1/2 cup water
• 1/4 cup yogurt
• 1 scoop (24 grams) whey protein
• 3 strawberries frozen

Instructions

• Place all ingredients into Vitamix container in order listed and secure lid.
• Set Vitamix to pre-programmed Smoothie setting and start machine. It will automatically shut off once cycle is complete.

Video

Notes

GET THE FULL VIDEO SO YOU CAN SEE HOW TO MAKE THIS SMOOTHIE HERE 

• The best way to make this smoothie is in a super blender.

• Don't have a super blender like Vitamix? Go with soft fresh strawberries instead of icy frozen ones.

• When I buy fresh strawberries, I keep them in the freezer if I'm not going to eat them right away. Frozen strawberries make the smoothie thicker.

• I always recommend organic strawberries whenever possible.

• I enjoy a light foamy smoothie. But some folks don't care for the bubbles. Without getting really sciency, when pure protein isolate is vigorously shaken the proteins coagulate in a structure that holds onto air bubbles. 

 If you'd rather have a smooth drink, mix your water, yogurt, and strawberries in your blender first and pour into a tall glass. Then add your protein powder and stir with a spoon until dissolved. It mixes in pretty quickly.

• There are tons of ways that you can customize this smoothie. Will you swap out the strawberries for blueberries or raspberries? Or go ahead and add a variety of berries. Nuts or seeds make a nice addition, too.

• If you need to make this ahead you can keep it in the fridge. However, it may separate so give it a stir. It's best to drink right away.

Nutrition

Calories: 142kcal | Carbohydrates: 5.9g | Protein: 30g

The post High-Protein Smoothie With Strawberries appeared first on Gluten Free Homestead.

The last few weeks after our workout sessions, I’ve loved whipping up this nutritious smoothie for Barbara and me. It really seems to give us the boost of energy we need after working our muscles hard. I’m excited to share the recipe with you.

Whether you’re recovering from a hard training session, from an illness, or you just need to recover from the stress of daily life, a nourishing diet is essential to support that process.

Whole foods are at the center of a nourishing diet. They’re packed with the minerals, vitamins, antioxidants, and other nutrients that you need to heal.

These foods include grass-fed lean meat, wild caught seafood, high-quality eggs, organic or locally grown vegetables, using the healthiest cooking fats, a moderation of fruit, starchy tubers, rice, nuts, and gluten-free grains.

The smoothie we have for you today fits into that diet and is super tasty too. It brings a delightful new option to my Smoothies and Drinks collection.

Kale is the green leafy vegetable that anchors this smoothie. It’s one of the most nutrient-dense foods on the planet. Just 3 1/2 ounces of kale contains:

• 200% of the RDA for Vitamin C
• 300% of the RDA for Vitamin A
• 1000% of the RDA for Vitamin K
• 3 grams of protein

It also contains significant amounts of Vitamin B6, Potassium, Calcium, Magnesium, Copper, and Manganese. At 2 grams, it’s fiber content is generous, and it only contains 50 calories.

Kale also is lower in oxalates than spinach which would make it a better option for people who are prone to kidney stones.

A Granny Smith apple, pomegranate seeds, blueberries, and strawberries make up the rest of this drink. Read about the Health Benefits Of Pomegranate Seeds Here.

And to see how to seed your pomegranate, watch this video for a step-by-step guide: How To Cut And Seed Your Pomegranate Safely And Effortlessly.

Generally, you should limit your fruit intake because of the fructose content. However, the glycemic indexes of these fruits are not exceedingly high.

Also, they offer numerous health benefits. Their higher fiber and antioxidant (polyphenols) content may be responsible for slowing down carbohydrate digestion.

Where they really shine, though, is in their antioxidant content.

All of these fruits score very high on the list of antioxidant-containing food with blueberries always scoring at or near the top. See here.

You’ll definitely want to try our Refreshing And Nourishing Berry Good Smoothie for another delicious way to pack in those powerful nutrients.

Watch this is interesting Ted talk on strawberries.

There is some controversy on whether antioxidants from our diets actually neutralize free radicals or support the process through some other means. See here and here.

However, what we do know is that people who consume diets of high antioxidant foods are healthier individuals overall. Also see here.

These five ingredients all add up to an incredibly nutritious smoothie, and just wait until you taste how delicious it is too. It’s the perfect refreshing drink after an intense workout.

More nutritious smoothies

My Healing Green Smoothie – Discover many important green smoothie benefits and a step-by-step tutorial with beautiful photos showing how to make a healing green smoothie. You’re going to love this smoothie.

Radiant Skin Smoothie (With Chia Seeds) – You’ll love this green smoothie. It’s made in your super blender including berries, greens, celery, apple and chia seeds which promote radiant skin.

Strawberry And Yogurt Smoothie – This smoothie is a nutritious treat rather than treats with empty calories.

Want to save this recipe? Pin it!

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Pomegranate And Berry Blast Green Smoothie (Weekly Workouts)

Five ingredients all add up to an incredibly nutritious smoothie, and just wait until you taste how delicious it is too.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups

Calories 130kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• 2 large Kale leaves
• 6-7 medium strawberries
• 1 cup pomegranate seeds
• 10-20 blueberries
• 1 Granny Smith apple
• 2 cups filtered water

Instructions

• Place all ingredients into Vitamix container in the order listed and secure lid.
  2 large Kale leaves, 6-7 medium strawberries, 1 cup pomegranate seeds, 10-20 blueberries, 1 Granny Smith apple, 2 cups filtered water
• Set Vitamix to pre-programmed Smoothie setting and start the machine. It will automatically shut off once the cycle is complete. Yields 3 cups

Notes

I am using my Vitamix Professional series 500 to blend this smoothie.

I recommend organic produce whenever possible.

Nutrition

Calories: 130kcal

Weekly Workouts

John’s Workout

Height: 5’11”
Weight: 180.0#

Sunday
Rest Day

Monday
Barbell Bench Press
45.0# 1 x 5 (warm up)
65.0# 1 x 5 (warm up)
85.0# 1 x 5 (warm up)
100.0# 1 x 2 (warm up)
130.0# 1 x 5
147.5# 1 x 3
165.0# 1 x 1 + 6 = 7

Dumbbell Rows
20.0# 1 x 8
30.0# 1 x 15 x 3

No Cardio

Tuesday
Barbell Back Squats
45.0# 1 x 5 (warm up)
85.0# 1 x 5 (warm up)
90.0# 1 x 3 (warm up)
135.0# 1 x 5 x 3

Cardio: 30 min. outside walk

Wednesday

Cardio: 2-mile hike steep hills

Thursday
Over Head Dumbbell Press
20.0# 1 x 8 (warm up)
30.0# 1 x 12 x 3

Narrow Grip Bench Press
45.0# 1 x 8 (warm up)
70.0# 1 x 3
90.0# 1 x 8 x 3

No Cardio

Friday
Deadlift
100.0# 1 x 5
145.0# 1 x 5
195.0# 1 x 2
250.0# 1 x 5

Cardio: 30 min. treadmill 3.5 mph

Saturday
Cardio: 30 min. walk outside

Barbara’s Workout

Sunday
Cardio: 33 min. walk outside

Monday
Barbell Bench Press
45.0# 1 x 3 (warm up)
65.0# 1 x 3 x 3

Dumbbell Rows
10.0# 1 x 8 (warm up)
20.0# 1 x 8 x 3

No cardio

Tuesday
Barbell Back Squats
45.0# 1 x 5 (warm up)
67.5# 1 x 5 x 3

Cardio: 30 min walk outside

Wednesday
Cardio: 2-mile hike steep hills

Thursday
Over Head Dumbbell Press
10.0# 1 x 8 (warm up)
15.0# 1 x 8 x 3

No Cardio

Friday
Deadlift
65.0# 1 x 5
75.0# 1 x 5
90.0# 1 x 2
115.0# 1 x 5

Cardio: 30 min. treadmill 3.0 mph

Saturday

Cardio: 30 min. walk outside

The post Pomegranate And Berry Blast Green Smoothie (Weekly Workouts) appeared first on Gluten Free Homestead.

Pour sparkling raspberry lemonade pressé over ice on a hot, summer afternoon and enjoy the delightfully fruity tastes of fresh raspberry and lemon juice. Mixed with chilled, lightly sparkling water, it makes a wonderfully refreshing drink.

Last week, Nicole and I spent a fun afternoon in New York City. We visited our favorite gluten free bakery, which we’ll be posting a review for shortly, and then we made our way to a café that we have wanted to check out for a while: Café Lalo.

It’s famous for being the cafe in the movie You’ve Got Mail where Kathleen Kelly (Meg Ryan) and Joe Fox (Tom Hanks) have their disastrous first date.

Café Lalo has a lovely European feel to it. In fact, as soon as we settled in, Nicole pointed out the music that was playing.

It was French-Italian singer Carla Bruni-Sarkozy singing Quelqu’un m’a dit‬. Needless to say, we felt as if we had been transported to Paris.

It’s a good thing that we had just come from sampling pastries at the gluten free bakery or it would have been tough to resist the gluten free pies that were listed on the menu.

Though we didn’t try them, know that if you decide to visit, there will be gluten free choices for you.

Instead, as it was a warm day and we had just walked many city blocks, we decided a cold, thirst-quenching drink was in order. 

Perusing the menu, we narrowed down our choice to Belvoir Farms gluten-free organic Eldeflower Pressé imported from the English countryside.

The waitress described it as a fragrant carbonated lemonade with a little sugar. Our pressé was served in a lovely glass bottle with a straw.

We enjoyed it so much that we decided to make a sugar-free version at home, substituting the elderflower for raspberries, and add it to our collection of favorite drink recipes.

And if you have raspberries left over, turn them into raspberry frozen yogurt. Or, for something savory, try my salad with raspberry vinaigrette dressing recipe. It’s just as delicious.

So when used to describe a drink, pressé means freshly-squeezed in French.

By using sparkling water, freshly-squeezed juice, and a touch of stevia, my recipe is a fun spin on raspberry lemonade that you can make at home.

Then I recommend finding a quiet place to relax and sip slowly with your friends and family.

Ingredients you’ll need 

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

I begin with raspberry syrup: a blend of raspberry puree, water, and stevia. I always recommend buying organic raspberries because they are free of chemicals and pesticides.

Raspberry syrup offers sweetness to our drink while being low in calories and high in fiber and vitamin C.

Since my family tries to avoid sugar, I sweeten this syrup with Stevia. If you have tried Stevia and found it to have a bitter back taste, I recommend trying this brand that has no back taste.

Finally, sparkling bottled water. I used sparkling water sold in a glass bottle in order to avoid health-harming chemicals from cans or plastic bottles.

Instructions

*Free printable recipe card is available at the end of the post.

Bring the water and stevia to a simmer. Stir so that the stevia dissolves completely. Then let it cool to room temperature.

Place the raspberries in your blender or food processor. I put them right in my Vitamix and process them until smooth. 

Strain the raspberries through a fine-mesh strainer over a bowl. Then mix with the sweetened water and stir well.

Next squeeze the juice from the lemons. My old citrus juicer recently broke, so I just bought this new electric juicer. It sure beats squeezing a whole bunch of lemons by hand.

Combine fresh lemon juice and raspberry syrup. Slowly add 16 ounces of sparkling bottled water.

Pro tips and recipe notes

What’s the best type of raspberries to use? Fresh, ripe organic raspberries yield the best flavor, but frozen raspberries can also work. 

Can I add other fruits to the lemonade? Absolutely, experiment with berries like strawberries or blueberries for unique flavors.

What’s a creative garnish option? Try adding mint leaves for a refreshing twist.

Can I make a larger batch for a party? Absolutely, just maintain the fruit-to-water ratio and adjust other ingredients accordingly.

How long can I store homemade raspberry lemonade? Refrigerate for up to 3-4 days. Stir before serving, as separation is normal.

Voilá! Sugar free sparkling raspberry lemonade pressé! The perfect balance of zingy and sweet. It’s the taste of summer captured in a glass.

More fun recipes!

Strawberry Granita This dessert originally from Sicily, is similar to snow cones and Italian ice. Just what you need to cool off on a hot day.

Caramelized Bosc Pears With Coconut Whipped Cream These juicy pears caramelized in butter are almost too pretty to eat. Delicious.

Dark Chocolate Drizzled Coconut Macaroons These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.

Healthy Coconut and Almond Dark Chocolate Bark These beautiful bark are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds.

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Sparkling Raspberry Lemonade Pressé

Sparkling Raspberry Lemonade Pressé is the perfect slightly sweet and refreshing drink for summer. It’s bubbly, cold and fruity.

Course Drinks

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Total Time 15 minutes minutes

Servings 24 ounces

Calories 24kcal

Author Barbara Bianchi

Equipment

• Vitamix
• Fine Mesh Strainer
• Electric Citrus Juicer

Ingredients

• 4 packets of Stevia
• 1/2 cup water
• 1/2 cup fresh squeezed lemon juice
• 4 ounces raspberries
• 16 ounce bottle sparkling water

Instructions

• Bring the water and stevia to a simmer. Stir so that stevia dissolves completely. Then let it cool to room temperature.

  Place the raspberries in your Vitamix and process until smooth.
  4 packets of Stevia, 1/2 cup water, 4 ounces raspberries
• Strain the raspberries through a fine-mesh strainer over a bowl. Then mix with the sweetened water and stir well.
• Next squeeze the juice from the lemons. Combine fresh lemon juice and raspberry syrup. Slowly add sparkling bottled water.
  1/2 cup fresh squeezed lemon juice, 16 ounce bottle sparkling water

Notes

What's the best type of raspberries to use? Fresh, ripe organic raspberries yield the best flavor, but frozen raspberries can also work. 

Can I add other fruits to the lemonade? Absolutely, experiment with berries like strawberries or blueberries for unique flavors.

What's a creative garnish option? Try adding mint leaves for a refreshing twist.

Can I make a larger batch for a party? Absolutely, just maintain the fruit-to-water ratio and adjust other ingredients accordingly.

How long can I store homemade raspberry lemonade? Refrigerate for up to 3-4 days. Stir before serving, as separation is normal.

Nutrition

Calories: 24kcal

The post Sparkling Raspberry Lemonade Pressé Recipe appeared first on Gluten Free Homestead.

Let’s take a quick look at why this smoothie is worth adding to your routine.

This healing green smoothie is one of the best ways to start your day. It’s loaded with nutritious organic romaine lettuce, kale, carrots, celery stalks, strawberries, an avocado, and a Granny Smith apple.

For a powerful combination of fruits and vegetables to supercharge your well-being and boost your energy, blend them all together.

Oh, and once you get into the habit of making smoothies like this, it becomes one of the easiest ways to add more fruits and greens to your day.

Be sure to check out our complete lineup of smoothie recipes; each one is crafted to support your well-being, including the Radiant Skin Smoothie and the refreshing Joint Soothing blend!

As I have written in my previous post: Journey to Health, I suffered for many years with ill health. Even though I began eating gluten free, I was not getting significantly better. Then about 2 ½ years ago, I introduced some significant changes into my health plan.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

One of those was a consistent program of juicing. A friend, who had just had bypass surgery, mentioned that he was following a new diet. He had just purchased a Vitamix and was starting a program of whole-food juicing.  

So, I decided to buy a Vitamix as well and began incorporating green smoothies into my diet.

Green smoothie benefits

The Vitamix is technically not a juicer but a blender. It blends the entire ingredient, retaining all of its nutritious fiber and benefits. Many juicing experts prefer to juice their vegetables and fruits as they believe nutrients enter the blood stream faster.

If you’d like, you can read some of the differences between juicing and blending here.

This recipe is for the green smoothie that I make each morning. It yields about 42 ounces. I usually drink about 30-32 ounces during the day, and Barbara drinks the rest.

In order to obtain the maximum benefits, most experts who advocate juicing suggest that fresh juice should be consumed within 4 hours of making it. I try to do my best within 6-8 hours. It’s a lot of juice.

I recommend buying only organic vegetables and washing all vegetables in filtered water before getting started.

Disclaimer: Please note that I am not a practicing medical professional but just sharing with you what is working for me. I am in the process of healing and will keep adjusting what I’m doing. I highly recommend you seek out professional advice for yourself and only use my tips as a starting point.

Ready to blend your way to a creamy, fiber-packed green smoothie? Here’s my step-by-step guide with beautiful photos so you can follow along easily.

How to make my healing green smoothie

*Free printable recipe card is available at the end of the post.

Step 1. First, toss in four to five romaine lettuce leaves. Romaine is packed with nutrients and is high in Vitamins A, K, and folate.

Step 2. Then add in three large kale leaves. You can use any kind of kale. Kale is another leafy, green vegetable loaded with vitamins, minerals, antioxidants, and compounds believed to prevent cancer. 

However, it is a good idea to rotate green vegetables so sometimes I substitute with bok choy. Many people don’t like to juice spinach or Swiss chard in their raw form because of their high oxalic acid content. Oxalic acid has a tendency to prevent the absorption of some nutrients.

Step 3. Like the saying goes, “An apple a day keeps the doctor away,” so I make sure to include an apple in my smoothies. I use one large Granny Smith Apple, cut up into slices with the seeds removed.

Granny Smith’s contain more malic acid than red apples. Malic acid appears to be beneficial in the treatment of chronic fatigue syndrome and fibromyalgia. Also Granny Smith apples have a lower sugar content than other varieties like Red or Golden Delicious.

This is important for people concerned with their glycemic index.

Step 4. Now pour in three cups of filtered water.

Step 5. Next, cut up about one cup of carrots. Make sure to wash the carrots and brush clean. Feel free to adjust the amount of carrots as desired.

Carrots help prevent macular degeneration, reduce the risk of cancer, and slow aging. However, if you consume too many carrots, you can end up with an orange tint on the palms of your hands.

Step 6. I add six medium strawberries. Read about the benefits of strawberries here. You can also watch this TED Seminar on the cancer fighting ability of strawberries.

Also make sure to include two celery stalks and half of an avocado (of course remove the skin and pit!). Celery soothes the nervous system, regulates the body’s alkaline balance, and aids digestion.

Green smoothie with avocado

Avocados are loaded with potassium and heart-healthy monounsaturated fatty acids. I have not found it necessary to add sweeteners to this drink.

Avocado gives this green smoothie a creamy texture and adds fiber and healthy fats that help keep it satisfying.

If you still have avocado on the counter, don’t let it go to waste. Barbara’s homemade guacamole is delicious with her skinny low carb taco bowls recipe, and our friend’s avocado feta salad is another fresh and simple option.

Pro tips and recipe notes

I have the Vitamix Professional Series 500. For one thing, I have found it’s best to put heavier ingredients on top as they weigh everything down. 

Also, the machine comes with a plastic tamper to press the ingredients down to facilitate mixing. And it has a smoothie setting that is automatically timed.

If your final drink is too thick, adding more water should do the trick. Feel free to customize anything else according to your tastes.

This green smoothie has been an important part in helping to improve my general health and allowing me to regain a sense of what it means to feel well.

With its refreshing taste and the knowledge that I am getting a super infusion of beneficial nutrients, this green drink will continue to be a staple of my health plan.

Enjoy, friends! Have a happy and healthy week!

P.S. Recipes like this healing smoothie are just the start. In Barbara’s course, she shows you the simple approach she uses to make dinnertime feel comforting, delicious, and stress-free even on the busiest nights.

More nutritious recipes for you

How To Cut And Cook Spaghetti Squash: Your Ultimate Guide: Video and step by step photo guide for the unique squash that, when cooked, separates into long, noodle-like strands. You’ll love this delicious, nutritious, low carb alternative to pasta.

How To Make Super-Nutritious Sauerkraut Every Time: In this post, you’ll learn about the many important benefits of sauerkraut. I’ve included a step-by-step guide with recipe tips, beautiful photos, and a video showing how to make it. You’re going to love this sauerkraut. There’s nothing like the taste of homemade.

Quick Pan Seared Pork Chops + ButcherBox Review: This review includes a recipe with the secret to tender, juicy chops.

How To Make Beef Bone Broth And Why It’s Good For You: You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

3 Tips To Make Healthier Potato Salad: This is the potato salad trick that makes the side dish more nutritious.

How To Make Delicious 24-Hour Probiotic Yogurt: This is one of the most popular recipes on the blog with step by step pictures and tips to make nutritious homemade yogurt.

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Healing Green Smoothie Recipe

My Healing green smoothie is loaded with organic romaine lettuce, kale, carrots, celery, strawberries, avocado, and Granny Smith apple.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 69kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• 4-5 large leaves of romaine lettuce
• 3 larges leaves of kale
• 1 large Granny Smith apple cut into slices with seeds removed
• 3 cups of water
• 1 cup of chopped carrots
• 6 medium strawberries
• 1-2 celery stalks
• ½ avocado peeled and pit removed

Instructions

• Place lettuce leaves, kale leaves, and Granny Smith apple slices in Vitamix (or blender).
  4-5 large leaves of romaine lettuce, 3 larges leaves of kale, 1 large Granny Smith apple
• Add three cups of water.
  3 cups of water
• Chop up one cup of carrots and add to Vitamix.
  1 cup of chopped carrots
• Next add strawberries, celery stalks, and avocado.
  6 medium strawberries, 1-2 celery stalks, ½ avocado
• Blend on smoothie setting.
• Pour into glasses and enjoy.

Notes

Use only organic fruits and vegetables. Wash all ingredients in filtered water. Cut ends off all vegetables. Add more water to final drink if it is too thick.

Nutrition

Calories: 69kcal | Carbohydrates: 10.2g

The post Why This Healing Smoothie Recipe Is My Daily Green Smoothie appeared first on Gluten Free Homestead.

The winter has been so long and cold here in New York that some days I’d rather curl up on the couch with one of my hot soups, like Wild Salmon Chowder, than venture outside.

But this week the weather has been warming up ever so slightly (the mounds of snow in my front yard have melted just a little to show off a sliver of grass), so I decided to head to the little family-run farm down the road from my house (that I mentioned in my Escarole and Bean Soup With Bacon recipe post) to pick up some fresh vegetables.

I returned home with beautiful red peppers, sweet potatoes, mushrooms, and asparagus. Just the ingredients I needed for spiralized sweet potatoes in a creamy sauce!

I made this dish with my dairy-free friends in mind. You’d never guess it from tasting it, but this luscious sauce doesn’t have a trace of cream or butter.

Spiralizing Sweet Potatoes: A New Twist

Brand Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

You probably know by now how much I love my Paderno World Cuisine 4-Blade Spiralizer and how obsessed I am with turning zucchini into noodle-like ribbon strands.

I’ve whipped up zoodles and meatballs, quick and easy zoodles with Bolognese sauce, scrumptious zoodles with clam sauce, and the heavenly combination of zoodles with pesto.

But I had yet to try the Paderno with other vegetables. So when I found these sweet potatoes at the farm I knew I had to spiralize them.

They were absolutely fantastic as noodles and a breeze to slice with the Paderno. You could also try using a vegetable peeler although that might take a bit longer.

If you’re using a spiralizer like the Paderno, make sure to buy fat potatoes that are relatively straight. Trim the end of each potato flat in order to secure a firm hold onto the sharp prongs. Make sure to keep the potato centered in the unit. This will turn out wonderfully long spirals each time.

Now, if zucchini noodles are called zoodles, maybe potato noodles should be called poodles! Or po-toodles! Or because they’re sweet potatoes, swoodles!

Instructions

*Free printable recipe card is available at the end of the post.

The special ingredient in this gorgeous cream sauce is a roasted red pepper. Cut off four sides of a red pepper, removing the seeds and pith. Then place the slices skin side up on a baking pan and broil for ten minutes. Afterwards, place the broiled pepper slices in a mason jar and seal for twenty minutes.

In the meantime, spiralize one and a half of your sweet potatoes into noodles. Rinse the spirals and set them aside.

Take the potato half that you have left and cut it into chunks. Then steam these chunks until they are just soft enough to be pierced with a fork.

Toss the chunks into your blender or food processor (I used my Vitamix). Next, add in the coconut milk, basil, garlic, and salt.

For the coconut milk, I recommend Native Forest that is certified gluten-free and canned with non-BPA packaging. Usually, I use their “classic” can, but my supermarket was only carrying the “light” variety this week. I tried making the sauce with the “light” version, and it turned out beautifully.

Now the pepper slices in the mason jar should be cooled enough to handle. Peel the skin off of each slice before adding the slices to your blender. Blend until all of the ingredients are oh-so creamy.

Finishing touches

Finally, sauté asparagus and mushrooms in coconut oil for 5 minutes. (If you would like more tender asparagus, you may want to sauté the asparagus for 2 extra minutes before adding the mushrooms).

Toss in the sweet potato noodles and sauté with the asparagus and mushroom until they are slightly tender. This takes just two minutes. Pour in the creamy sauce and stir well. Cover the pan and continue cooking for 2 more minutes.

This will fill your kitchen with the sweetest, most intoxicatingly heavenly fragrance!

Serving suggestion

This is a rich and flavorful dish that can be paired with a hearty autumn kale salad and mains such as: this easy delicious herb roasted whole chicken or turkey, a roasted tomahawk ribeye steak, or tender fall-off-the-bone slow cooker short ribs.

To serve as a more filling main dish, consider adding protein sources like marinated grilled chicken, crispy air fryer chickpeas, or beans. You can also top it with nuts or seeds if you like a little crunch.

Finish your meal on a high note with one of our delicious gluten-free desserts. For instance, our warm gluten free apple cider donuts or yummy, egg-free gluten free pumpkin chocolate chip cookies with a cup of espresso brewed in a moka pot right in your own kitchen.

Pro tips and recipe notes

Can I use regular potatoes instead of sweet potatoes? While you can use regular potatoes, sweet potatoes offer a naturally sweet flavor and a slightly different texture that pairs well with the creamy sauce. I use white potatoes in my Oven Baked Curly Cheese Fries Recipe.

What are some variations I can try with the cream sauce to give it a unique flavor? Feel free to play around with different herbs and spices in the cream sauce, like cinnamon, nutmeg, or cayenne pepper, to enhance the overall flavor and give it a unique twist depending on what you’re serving it with.

How should I store leftovers? Allow leftover noodles and sauce to cool to room temperature before transferring them to storage containers. This helps prevent condensation and keeps the food from becoming soggy. They should be consumed within 3-4 days.

This nutritious gluten-free, paleo, vegetarian, dairy-free dish is an absolute treat for lunch or as a vegetable side dish at dinner or even as the main course.

Sweet potatoes are incredibly nutritious containing iron, magnesium, and potassium, as well as Vitamins B6, C, and D. Our bodies are usually low on Vitamin D during the wintertime when we may not get enough sunlight. 

Sweet potatoes are an excellent way to boost our Vitamin D intake, and this lovely sweet potato dish is the perfect way to add them into your diet. Enjoy!

Love sweet potatoes? Try these recipes

Sweet Potato Pie: In this recipe, I show you how to make this scrumptious dish two ways: in a pie shell or without the crust as a creamy pudding.

Sheet-Pan Rosemary Sweet Potatoes And Mushrooms: These are healthy and easy to make. And the taste is utterly addictive!

Parmesan Roasted Sweet Potatoes: These sweet potatoes are roasted in lots of butter with a hint of garlic and parmesan cheese that forms an out-of-this-world delicious parmesan crust on top. We’ve dubbed these candy potatoes. Yum.

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Sweet Potato Noodles with "Cream" Sauce

Spiralized sweet potato gluten-free, paleo, vegetarian, dish is dairy-free too with luscious sauce that doesn't have a trace of cream or butter.

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 237kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• For sauce:
• 1 red pepper washed
• 1/2 large sweet potato peeled and cut in chunks
• 1 cup coconut milk
• 1 clove garlic sliced
• 1 teaspoon basil
• 1/2 teaspoon salt
• For vegetable sauté:
• 1 1/2 sweet potatoes spiralized
• 1 tablespoon coconut oil
• 1 cup asparagus washed and chopped
• ½ cup mushrooms washed and sliced

Instructions

Spiralize your potato

• Cut one potato and half of the other with your spiralizer. Rinse and set aside.
  1 1/2 sweet potatoes

For sauce:

• Begin by roasting your pepper. Cut 4 sides off of the pepper removing seeds and pith. Place skin side up on a baking pan and broil for 10 minutes. Then transfer roasted pepper to a mason jar and seal for 20 minutes.
  1 red pepper
• Steam the remaining potato half that has been cut into chunks until just soft enough to be pierced with a fork.
  1/2 large sweet potato
• Transfer to your blender or food processor.
• Add coconut milk, basil, garlic, and salt.
  1 cup coconut milk, 1 clove garlic, 1 teaspoon basil, 1/2 teaspoon salt
• Now your peppers should be cooled enough to handle. Peel the skin off of each slice and discard the skins.
• Add the roasted pepper slices to your blender and blend until creamy.

For vegetable sauté:

• Next, sauté asparagus and mushrooms in coconut oil for 5 minutes. (If you would like more tender asparagus, you may want to sauté the asparagus first for 2 extra minutes before adding the mushrooms).
  1 tablespoon coconut oil, 1 cup asparagus, ½ cup mushrooms
• Now add the spiraled sweet potatoes and sauté until slightly tender, about 2 minutes.
• Add creamy sauce and toss well.
• Cover the pan and continue cooking for 2 more minutes.

Notes

Can I use regular potatoes instead of sweet potatoes? While you can use regular potatoes, sweet potatoes offer a naturally sweet flavor and a slightly different texture that pairs well with the creamy sauce. I use white potatoes in my Oven Baked Curly Cheese Fries Recipe.

What are some variations I can try with the cream sauce to give it a unique flavor? Feel free to play around with different herbs and spices in the cream sauce, like cinnamon, nutmeg, or cayenne pepper, to enhance the overall flavor and give it a unique twist depending on what you're serving it with.

How should I store leftovers? Allow leftover noodles and sauce to cool to room temperature before transferring them to storage containers. This helps prevent condensation and keeps the food from becoming soggy. They should be consumed within 3-4 days.

Nutrition

Calories: 237kcal

The post Sweet Potato Noodles with Dairy-Free Cream Sauce appeared first on Gluten Free Homestead.

Sweet potato pie is a traditional side dish in the Southern United States and has become a favorite at our Thanksgiving feast.

I’ll never forget the first time I had sweet potato pie.

John and I had made some new friends and they invited us over for dinner. The husband was originally from the South and they treated us to some of their favorite traditional Southern cuisine.

When they had invited us, I had mentioned that John is gluten free. To our delight, they even made the sweet potato pie in a gluten free pie shell. 

Now that’s southern hospitality for you!

It was such fun tasting all the new foods and listening to their stories. This was the beginning of a wonderful friendship.

And here’s the best part.

They were more than happy to jot down the recipe for that scrumptious sweet potato pie for me so that I could make it at home. 

Today, I’ll guide you through crafting a pie using a ready-made frozen gluten-free pie crust, and then, I’ll provide instructions on making it without the crust.

Ingredients

Here’s what you’ll need for your filling.

• Sweet potatoes: Choose potatoes that are firm, have smooth skin, and show no apparent blemishes or soft areas.

• Cream and milk: provide richness and creaminess to the filling
• Eggs: act as a binder
• Sugar: sweetens the filling
• Butter: adds richness
• Lemon juice: balances the sweetness and adds a little tang
• Vanilla extract: enhances the overall flavor
• Nutmeg, cinnamon, and a little salt: for warm aromatic spiciness

How to make gluten free sweet potato pie

*Free printable recipe card is available at the end of the post.

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Now, I’ve got a frozen gluten-free pie crust ready to go, and it just needs 15 minutes to thaw. After it thaws, use a fork to prick the shell on the bottom and sides. 

Or, if you prefer making your own crust, try this Homemade Gluten-Free Pie Crust recipe.

Next, cut your potatoes into 2-inch chunks and steam them over boiling water for about 20 minutes. 

Then blend the sweet potatoes, milk and cream in your Vitamix.  (If you don’t have a Vitamix, you can pureé the mixture in your food processor.)

Now whisk the eggs and sugar together in a large mixing bowl. Then add 1 1/2 cups of the sweet potato mixture, butter, lemon juice, vanilla, cinnamon, nutmeg and salt. Finally, stir and pour into the pie shell.

Pop your pie into your 400℉ oven for 20 minutes and then reduce the oven temperature to 325℉ and continue baking for another 20 minutes.

Finally, let your pie cool on a rack.

We haven’t quite decided whether it’s a side dish or a dessert when topped with whipped cream. There’s nothing quite like it. 

Can you make sweet potato pie without crust?

Yes you can. It turns out more like a creamy custard pudding,

When I have a crowd to feed, I double the recipe and pour my sweet potato mixture into a 2 quart baking dish like the picture above. You could follow the original recipe amounts and pour it into a smaller baking dish.

Either way to keep the pudding from getting rubbery, place the baking dish in a pan of hot water in the oven. (I use my roasting pan.) This water bath adds moisture to the oven insuring a wonderful creamy pudding.

Carefully pour in enough hot water so that the water is halfway up sides of the baking pan.

Then bake at 350℉ for about 45 minutes or until a knife inserted in the center comes out clean.

Cut yourself a slice and top with whipped cream. With the first bite, you’ll fall in love with its sweet, creamy goodness. 

Pro tips and recipe notes

• Our friend’s recipe calls for a 1/2 cup of sugar. You can use a packet of Stevia if you prefer a sugar free dish. 
• Canned sweet potatoes can be used to save time. Just ensure they are plain and not in syrup.
• Serve warm as a side dish or as a dessert. 
• Toppings: Whipped cream, vanilla ice cream, or a sprinkle of cinnamon make delicious toppings for sweet potato pie.
• Make ahead and freeze: You can freeze the sweet potato pie. Ensure it’s completely cooled, wrap it well, and store it in the freezer for up to a month.
• Leftovers will keep in an airtight container in the fridge for 3 days for optimal freshness.

I think you’re going to love this special sweet potato treat. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

More side dishes you’ll love

6 Favorite Gluten Free Thanksgiving Recipes – Whether you’re hosting Thanksgiving in your home or visiting friends and family, you’ll be the top chef with these delicious dishes that can be enjoyed by everyone at the holiday table.

12 Nutritious Soups and Side Dishes To Grace Your Holiday Table – Here are over a dozen nutritious soups and side dishes that are low-carb and gluten free!

How To Cook Bacon In The Oven – It’s easy to cook bacon in the oven in less than 25 minutes. No fuss, no mess, just delicious perfectly done bacon.

Sunchokes Are the Healthy Vegetable You’re Probably Not Eating – Sunchokes are slightly sweeter than potatoes, a little nutty, and rather crispy.

Parmesan Baked Sweet Potatoes – These sweet potatoes are roasted in lots of butter with a hint of garlic and parmesan cheese that forms an out-of-this-world delicious parmesan crust on top. 

Gluten Free Southern Spoon Bread – Naturally gluten free, Southern spoon bread is a delicious cross between bread pudding and a soufflé.

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Gluten Free Sweet Potato Pie

This is a traditional Thanksgiving dish in the Southern United States; one taste and you will fall in love with gluten free sweet potato pie's sweet, creamy goodness.

Course Dessert, Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 421kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• 1 frozen gluten free pie crust
• 1 1/2 pounds of sweet potatoes peeled
• 4 eggs
• 1/2 cup sugar
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 tablespoons butter melted
• 3 teaspoons lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

• Preheat oven to 400℉
• Remove pie crust from the freezer and thaw for 15 minutes. Prick thawed shell on the bottom and sides with a fork.
  1 frozen gluten free pie crust
• Meanwhile, cut potatoes into 2 inch chunks and steam over boiling water, about 20 minutes.
  1 1/2 pounds of sweet potatoes
• Place sweet potatoes, milk and cream into your Vitamix container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High.

  Blend for 1 minute so that potatoes are nicely pureed. (If you do not have a Vitamix, you may pureé in your food processor.)
  1/2 cup heavy cream, 1/2 cup milk
• Whisk the eggs and sugar together in a large mixing bowl. Add 1 1/2 cups of sweet potato mixture, butter, lemon juice, vanilla, cinnamon, nutmeg and salt. Stir and pour into the pie shell.
  4 eggs, 1/2 cup sugar, 3 tablespoons butter, 3 teaspoons lemon juice, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt
• Bake for 20 minutes.
• Reduce oven temperature to 325℉ and continue baking for another 20 minutes.
• Let pie cool on a rack and serve with whipped cream.

Notes

• This recipe calls for a 1/2 cup of sugar. You can use a packet of Stevia if you prefer a sugar free dish. 
• Crust-free variation: If you would like to make this dish without the crust, be sure to place your baking dish in a water bath, simply a pan of hot water in the oven. It turns out more like a creamy custard pudding, Please refer to the post above for details and pictures.
• Canned sweet potatoes can be used to save time. Just ensure they are plain and not in syrup.
• Serve warm as a side dish or as a dessert. 
• Toppings: Whipped cream, vanilla ice cream, or a sprinkle of cinnamon make delicious toppings for sweet potato pie.
• Make ahead and freeze: You can freeze the sweet potato pie. Ensure it's completely cooled, wrap it well, and store it in the freezer for up to a month..
• Leftovers will keep in an airtight container in the fridge for 3 days for optimal freshness.

Nutrition

Calories: 421kcal

The post Gluten Free Sweet Potato Pie appeared first on Gluten Free Homestead.

This recipe has been updated with new photos and tips.

Traditionally, clafoutis (pronounced kläfo͞oˈtē) is a cherry dessert from the Limousin region of southern France. Baked cherries nestled in fluffy custard melt in your mouth.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

To make it gluten free, I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different flour that doesn’t contain xanthan gum, you may need to add it.

And I also choose to limit sugar. So I use this brand of stevia for sweetener because I have found that it doesn’t have a back taste.

You can go with your favorite sweetener. It doesn’t need much because the cherries are already sweet.

Hence, similar to Blueberry Muffins with Coconut Flour and Apple-Filled Pumpkin Crepes, this gluten free clafoutis is delicious as a breakfast treat or guilt-free dessert.

I make it right in my cast iron skillet. Rustic French kitchen is the feel here.

My neighbor, who is from France, tells me they leave the pits in their cherries. 

The pits add an almondy flavor to this dish. But that means having to find an elegant way to spit out the pits while eating their dessert.

So we opted for pitting our cherries.

You could add a splash of almond extract to the batter if you’d like.

 And if you have any cherries leftover make a Cherry Salsa Recipe! 

Okay, enough of that. This really is one of the easiest fruit tarts you can make. Here’s how.

Instructions

*Free printable recipe card is available at the end of the post.

First preheat your oven to 375℉.

Then you’ll need to remove the stems and pits from these bright red cherries. So I recruited my sons. They were happy to help.

If you know a child who has to eat gluten free and is often disappointed because they can’t have certain desserts, then you understand why Michael was so happy.

This was part of our conversation while they pitted the cherries:

Michael:  “So, why exactly are we doing this?”

Mom:  “I’m going to bake a treat with these cherries.”

Michael: “Oh, will I be able to have some?”

Mom: “Yes, It’s gluten free clafoutis.”

Michael: #BigSmile

Is clafoutis served hot or cold?

Pro tips and recipe notes

• Remove stems and pit the cherries by making a small slit in each cherry with a small sharp knife. Then, using the tip of the knife, remove the pit over a dish so any juice will drip into the dish and not stain your clothing. Alternatively, you could use a cherry pitter tool.
• Can I use frozen cherries? Yes! If fresh cherries are not available, you can go with frozen. I have made clafoutis with Simple Truth Organic® frozen dark sweet cherries and the cool thing is they’re already pitted.
• You can also make this with strawberries, blueberries, peaches, or your favorite fruit.
• A key to getting the right texture is to measure your flour correctly. Fluff the flour so that it’s not packed down, spoon into your measuring cup to overflowing a bit, and then level off with a dull-edged knife.
• Doneness test: Insert a knife into the center. When it comes out clean, your gluten free clafoutis is ready to eat.
• The first time I made clafoutis, I used coconut flour and coconut milk. It was paleo and lactose free. The result was a light fluffy clafoutis. However, the texture should be more like a custard or flan. So today I used gluten free flour and whole milk.
• As I said, I have made this recipe with coconut milk or you can go with almond milk if you’d like it to be lactose free.
• Keep clafoutis in an airtight container in the refrigerator once it cools. It will keep for 3-4 days and is best served re-heated.

Happy baking!

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

More desserts you’ll love

Simple Creamy Lemon Posset Recipe – Incredibly easy to make dessert, British lemon posset is rich, creamy, and packs a punch of citrus flavor. 

Easy Gluten Free Madeleine Donuts Recipe – These little donuts are one of my favorite “comfort without compromise” treats. If you’ve ever wished gluten-free baking felt easier and still tasted like something you’d proudly share with a friend, this is your recipe. Light, buttery, and delicious.

Caramelized Bosc Pears With Coconut Whipped Cream – Their pleasant, spicy-sweet flavor makes Bosc pears a lovely dessert.

How To Make Delicious 24-Hour Probiotic Yogurt – One of the most popular recipes on my blog, this is your step by step guide to make fresh creamy yogurt.

Dark Chocolate Drizzled Coconut Macaroons – These macaroons are every coconut lovers dream cookie.

Healthy Coconut and Almond Dark Chocolate Bars – These beautiful low carb bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Frozen Strawberry Protein Pops – Find a quiet place to relax and enjoy these frozen protein pops. The creamy taste of strawberry will melt in your mouth.

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Gluten Free Clafoutis Recipe

Traditionally, clafoutis is a delicious cherry dessert from the Limousin region of southern France.

This recipe is made with gluten-free ingredients so everyone can enjoy it.

Course Breakfast treat, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 133kcal

Author Barbara Bianchi

Equipment

• Vitamix
• 9" heavy ovenproof skillet

Ingredients

• 1 Cup of milk
• 4 eggs
• 1/2 Cup of King Arthur Gluten Free 1/1 flour
• 2 teaspoons gluten free vanilla
• 1 packet (1 g) of Stevia
• 1/8 teaspoon of salt
• 1 pound of cherries Rinsed and dried.
• 1 tablespoon of butter

Instructions

• Preheat oven to 375℉
• Remove stems and pit the cherries.
• Place the first 6 ingredients in your Vitamix or blender and secure lid. (for vitamix: select variable 1. Turn the machine on and slowly increase speed to variable 10, then to high).
  1 Cup of milk, 1/2 Cup of King Arthur Gluten Free 1/1 flour, 2 teaspoons gluten free vanilla, 1 packet (1 g) of Stevia, 1/8 teaspoon of salt, 4 eggs
• Blend for 2 minutes. Set aside.
• In a 9- inch heavy ovenproof skillet or pie dish, melt the butter over medium heat coating the bottom and sides.

  Add the pitted cherries, and cook until the cherries have softened and are coated with butter, about 2 minutes.
  1 tablespoon of butter, 1 pound of cherries
• Pour batter over cherries.
• Bake for 25-30 minutes. Serve warm dusted with a little powdered sugar on top.

Video

Notes

 

• Remove stems and pit the cherries by making a small slit in each cherry with a small sharp knife. Then, using the tip of the knife, remove the pit over a dish so any juice will drip into the dish and not stain your clothing. Alternatively, you could use a cherry pitter tool.
• Can I use frozen cherries? Yes! If fresh cherries are not available, you can go with frozen. I have made clafoutis with Simple Truth Organic® frozen dark sweet cherries and the cool thing is, they're already pitted.
• You can also make this with strawberries, blueberries, peaches, or your favorite fruit.
• A key to getting the right texture is to measure your flour correctly. Fluff the flour so that it's not packed down, spoon into your measuring cup to overflowing a bit, and then level off with a dull-edged knife.
• Doneness test: Insert a knife into the center. When it comes out clean, your gluten free clafoutis is ready to eat.
• The first time I made clafoutis, I used coconut flour and coconut milk. It was paleo and lactose free. The result was a light fluffy clafoutis. However, the texture should be more like a custard or flan. So today I used gluten free flour and whole milk.
• As I said, I have made this recipe with coconut milk or you can go with almond milk if you'd like it to be lactose free.
• Keep clafoutis in an airtight container in the refrigerator once it cools. It will keep for 3-4 days and is best re-heated.

Nutrition

Calories: 133kcal

This clafoutis is made with coconut flour and coconut milk. Paleo and lactose free.

The post Gluten Free Clafoutis Recipe appeared first on Gluten Free Homestead.

This post has been updated with more helpful tips, new photos, and a video.

Today, I have a delightful smoothie for you with a harmony of tropical flavors that will transport you straight to a sunny beach paradise. I call it Tropical Smoothie.

As you blend this drink, the aroma of freshly cut pineapple, its vibrant yellows and tangy sweetness will call out to your taste buds.

The creamy texture of a frozen banana, adds a luscious richness to every sip. Adding a crisp apple to the mix, lends a refreshing zing, and a dash of velvety coconut oil brings it all together.

Now, if you’d like to switch it up with something green and equally refreshing, try my garden-fresh cucumber smoothie or this celery smoothie just as refreshing and packed with nutrients! 

Is coconut oil good for you?

John is a fan of all things coconut, while I love the many health benefits of coconut oil: strengthening the immune system, promoting heart health, improving digestion, and contributing to healthy skin (to name just a few!). More here: Saturated Fats Won’t Kill You: The Important New PURE Study.

Our daughter has used coconut oil with great success for moisturizing dry skin during the winter months.

But coconut oil works even better when taken internally.

Coconut almond dark chocolate bark, 10-minute wild shrimp with coconut sauce, and sweet potato noodles with dairy-free creamy coconut sauce are some of my recipes you might enjoy that combine the rich, tropical flavor of coconut with a variety of nutritious ingredients.

Smoothies are a great way to add a little coconut oil to your diet.

Have you tried this super oil?

Creating a little taste of paradise right in your own kitchen isn’t complicated at all. Here’s what you’ll need:

Ingredients

Pineapple:

Ah, pineapple, the crowned jewel of tropical fruits! Bursting with juicy sweetness, this tropical wonder adds a delightful tropical twist to our smoothie.

When choosing a pineapple, look for one with a golden skin, a sweet aroma, and leaves that are fresh and green. The tangy-sweet flavor of pineapple will bring a burst of sunshine to every sip of our smoothie.

Frozen Banana:

Now, let’s talk about the secret ingredient that gives our smoothie that creamy, dreamy texture: the frozen banana!

When you have overripe bananas on your hands, don’t toss them away. Peel them, chop into halves or chunks, and flash freeze them in a single layer on a parchment paper-lined cookie sheet for about two hours. This is so that that they don’t freeze into one big clump.

Then, you can transfer them to a zip lock freezer bag and they won’t stick together. They’ll keep in your freezer for about 6 months to use in smoothies or baking as needed.

A fresh banana is ok, but a frozen banana adds a velvety smoothness to our smoothie, making it irresistibly creamy. It also brings a natural sweetness that perfectly balances the tanginess of the pineapple.

Apple:

An apple a day keeps the doctor away, and it sure adds a crisp and refreshing element to our smoothie. Choose a firm apple with a balanced sweet-tart flavor.

Whether you prefer a juicy red apple or a tangy green one, the apple will lend a burst of freshness and a hint of natural sweetness to our tropical blend. 

Warm Coconut Oil:

Coconut oil, oh how I adore you! In addition to a cup of water, we’re going to add a touch of warm coconut oil to bring everything together harmoniously.

When coconut oil is warm (room temperature), it transforms into a velvety elixir that infuses our smoothie with its subtle, tropical essence. I specify warm because when coconut oil is cold, it hardens.

Just a hint of this tropical oil will make our smoothie feel like a mini vacation in a glass.

Instructions

*Free printable recipe card is available at the end of the post.

Just place all ingredients into the Vitamix container: first water and oil, then apple and pineapple slices, and finally the frozen banana.

Keep heavier frozen ingredients to add last so that they’re on top of the mixture. This will get the blender moving faster and prevent stalling. 

Then secure the lid. 

Pro tips and recipe notes

Can I use a food processor to make this smoothie?

Yes, if you don’t have a super blender, a food processor can be used to prepare this smoothie. 

Can I add other fruits or ingredients to the smoothie? Absolutely! Feel free to get creative and add your favorite fruits or ingredients to customize the smoothie. Spinach, mango, or a squeeze of lime juice can be delicious additions that complement the tropical flavors. 

I recommend organic produce free of chemicals and pesticides, whenever possible.

Can I make the smoothie ahead of time and store it? It’s best to consume the smoothie immediately after preparing it to enjoy its freshness and optimal taste. However, if you need to store it, keep it in an airtight container in the refrigerator for no more than a day. Give it a quick stir before drinking.

Not only does this smoothie taste heavenly, but it also nourishes your body with a burst of tropical goodness and energizes you for whatever the day has in store.

Blend your way to paradise and savor every sip. Cheers!

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Tropical Smoothie

Tropical Smoothie with pineapple, frozen banana, apple and coconut oil (for a healthy boost). Sip and imagine yourself on a tropical island.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 142kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• 1 cup water
• 1 tablespoon coconut oil
• 1 cup pineapple cut up
• 1 apple sliced
• 1 frozen banana

Instructions

• Place all ingredients into Vitamix container in order listed and secure lid.
• Set Vitamix to pre-programmed Smoothie setting and start machine. It will automatically shut off once cycle is complete. Yields 3 cups

Video

Notes

 

Can I use a food processor to make this smoothie?

Yes, if you don't have a super blender, a food processor can be used to prepare this smoothie.

Can I add other fruits or ingredients to the smoothie? Absolutely! Feel free to get creative and add your favorite fruits or ingredients to customize the smoothie. Spinach, mango, or a squeeze of lime juice can be delightful additions that complement the tropical flavors.

I recommend organic produce free of chemicals and pesticides, whenever possible.

Can I make the smoothie ahead of time and store it? It's best to consume the smoothie immediately after preparing it to enjoy its freshness and optimal taste. However, if you need to store it, keep it in an airtight container in the refrigerator for no more than a day. Give it a quick stir before drinking.

Nutrition

Serving: 8ounces | Calories: 142kcal

The post Tropical Smoothie Recipe: Sunshine In A Glass appeared first on Gluten Free Homestead.

This post has been updated with more helpful tips, new photos, and a video.

Today, I’m switching things up a bit by adding berries to this smoothie. I call it Berry Good Smoothie because it’s packed with superfood goodness.

I’ve always been a fan of green smoothies experimenting with various combinations of leafy greens and superfoods. You may have tried one of my green smoothies: my healing green smoothie and radiant skin smoothie with chia seeds.

But now, I decided to incorporate these fruits into my smoothie creation.

Read on to find out more about this smoothie’s carefully selected ingredients: blueberries, strawberries. an apple, and immune-boosting spirulina.

For a little more variety, you might also enjoy the Pomegranate and Berry Blast Green Smoothie or a Dragon Fruit Smoothie. Both pack a punch of flavor and nutrients!

Is a berry smoothie healthy?

Now, you might be wondering, why berries? Well, berries are not only delicious but also incredibly good for you. They’re bursting with antioxidants that can work wonders for your body.

So, I decided to incorporate these vibrant little powerhouses into this drink.

When it comes to nutritional benefits of adding berries to smoothies, berries are like tiny treasure troves.

Take blueberries, for example. They’re packed with antioxidants, vitamins, and minerals that help combat free radicals and promote overall well-being.

And let’s not forget about strawberries, with their sweet and tangy flavor. They provide a nutritious dose of vitamin C and are known to boost collagen production, keeping your skin glowing and youthful.

But what about the apple, you might ask? Well, it adds a touch of natural sweetness and brings additional vitamins and fiber to the mix.

What is spirulina?

To give this smoothie an extra nutritional kick, I add a teaspoon of spirulina, a green algae rich in protein. It not only boosts the smoothie’s protein content but also supports your immune system. And it’s gluten free!

Now that you know the why behind the Berry Good Smoothie, let’s talk about how to create this glass of fruity goodness.

Instructions

*Free printable recipe card is available at the end of the post.

Wash the berries and apple thoroughly. Then core the apple and cut it into chunks.

Place all ingredients into the Vitamix container: first water, then spirulina powder, next apple and berries, and finally the ice.

Keep heavier frozen ingredients to add last so that they’re on top of the mixture. This will get the blender moving faster and prevent stalling. 

Then secure the lid. 

Pro tips and recipe notes

• Today, I have fresh berries, but you can also use frozen ones if you prefer a thicker drink. Frozen berries add a delightful chill and make your smoothie extra refreshing.
• Whenever possible, I recommend using organic produce. It ensures that you’re getting the best quality ingredients without any unnecessary chemicals or pesticides.
• Will spirulina alter the taste of the smoothie? Spirulina has a slightly earthy taste, but when combined with the sweetness of the berries and apple, its flavor is beautifully balanced. You’ll find that it doesn’t overpower the overall taste of the smoothie. 
• Can I add anything extra to boost this smoothie? Absolutely. One simple addition I’ve been using lately is creatine. I’ll add a small scoop to my daily smoothies, whether green or berry, as an easy way to support lean muscle, mental clarity, and aging well. If you’re curious how I use it and why, you can read more in our How I’m Using Creatine to Get Stronger guide.
• Can I use a food processor to make this smoothie? Yes, if you don’t have a super blender, a food processor can be used to prepare this smoothie. 
• Can I make this smoothie ahead of time and store it in the fridge? While it’s best to enjoy the Berry Good Smoothie immediately after blending to preserve its freshness and nutritional value, you can store it in the fridge for a short period. However, keep in mind that separation may occur due to the natural settling of ingredients. Give it a quick stir before consuming, and try to consume it within a day for the best taste and texture.

I hope you give this refreshing Berry Good Smoothie a try. It’s not only good for you, but also absolutely delicious.

And here’s a little tip from me: try freezing it in popsicle molds as a berry pop for those scorching summer days. It’s a frozen treat that will make your taste buds dance with joy!

So embrace the berry goodness and elevate your smoothie game to a whole new level. Cheers to well-being and delightful sips!

Don’t forget to let me know how you liked this recipe. Your feedback and smoothie adventures always bring a smile to my face.

P.S. If you want your main meals to feel easy, my Sauce System is where I show you how to transform everyday ingredients into quick, incredibly delicious meals (some in under 10 minutes) without overthinking substitutions.

Love berries? Try these recipes

Frozen Strawberry Protein Pops – Relax and enjoy these frozen protein pops. The creamy taste of strawberry will melt in your mouth.

Gluten Free Blueberry Muffins – Get your ingredients together, and you’ll be taking these gluten-free coconut flour blueberry muffins out of the oven in just 25 minutes.

Sparkling Raspberry Lemonade Pressé – Find a quiet place to relax and sip homemade sparkling raspberry lemonade pressé slowly with your friends and family.

Strawberry And Yogurt Smoothie – This smoothie is made with whole milk, whole milk yogurt, and healing probiotics: a nutritious way to heal your tummy and add nutritious calories to your diet.

Nourishing Brain Power Smoothie – Tasty smoothie crafted to boost your brainpower and keep your cognitive gears turning like a well-oiled machine. 

Print

Berry Good Smoothie: Refreshing And Nourishing

Indulge in this delightful Berry Good Smoothie, bursting with antioxidants and superfood goodness. It's a refreshing treat to satisfy your taste buds!

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 70kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• 1 cup water
• 1 teaspoon Spirulina
• 1/2 cup blueberries
• 5 strawberries
• 1 apple
• 3 ice cubes

Instructions

• Place all ingredients into Vitamix container in order listed and secure lid.
  1 cup water, 1 teaspoon Spirulina, 1/2 cup blueberries, 5 strawberries, 1 apple, 3 ice cubes
• Set Vitamix to pre-programmed Smoothie setting and start machine. It will automatically shut off once cycle is complete. Yields 2 cups

Video

Notes

Today, I have fresh berries, but you can also use frozen ones if you prefer a thicker drink. Frozen berries add a delightful chill and make your smoothie extra refreshing.

Whenever possible, I recommend using organic produce. It ensures that you're getting the best quality ingredients without any unnecessary chemicals or pesticides.

Will spirulina alter the taste of the smoothie? Spirulina has a slightly earthy taste, but when combined with the sweetness of the berries and apple, its flavor is beautifully balanced. You'll find that it doesn't overpower the overall taste of the smoothie.

Can I use a food processor to make this smoothie? Yes, if you don’t have a super blender, a food processor can be used to prepare this smoothie.

Can I make this smoothie ahead of time and store it in the fridge? While it's best to enjoy the Berry Good Smoothie immediately after blending to preserve its freshness and nutritional value, you can store it in the fridge for a short period. However, keep in mind that separation may occur due to the natural settling of ingredients. Give it a quick stir before consuming, and try to consume it within a day for the best taste and texture.

Nutrition

Serving: 8ounces | Calories: 70kcal | Carbohydrates: 18.6g

The post Berry Good Smoothie Recipe: Refreshing And Nourishing appeared first on Gluten Free Homestead.

This post has been updated with more helpful tips, new photos, and a video.

It’s a sunny morning in my garden, and the lush green leaves of cucumber vines stretch towards the warm rays of the sun. I can’t resist plucking a couple of ripe cucumbers straight off the vine.

These cucumbers have been growing with so much love and care, and now they’re ready for harvest, two beautiful cucumbers per day, no less!

Today, I’m eager to create something special with my garden-fresh cucumbers. From refreshing cucumber salad to fun quick and easy cucumber bites, I’ve had various ways to enjoy these crisp delights.

But now, I have a new idea in mind: to blend half of a cucumber into a smoothie, accompanied by nutrient-packed kale, a juicy apple, a sweet carrot, and creamy yogurt.

This simple drink is not only tasty but also a wholesome cucumber smoothie that comes together in mere minutes. 

Why cucumber smoothie?

Now, you might be wondering, why cucumber in a smoothie? Are cucumber smoothies even good for you? You bet!

Cucumbers are the unsung heroes of the vegetable world! With their impressive 95% water content, they serve as natural body detoxifiers, keeping you hydrated and refreshed all day long. 

Not only that, but they’re also packed with essential vitamins A, B, and C, while boasting a wealth of phytonutrients that promote anti-inflammatory, antioxidant, and anti-cancer effects. More here on: the benefits of cucumbers.

A nutritious garden-fresh cucumber smoothie for detox and hydration and overall wellness!

Whenever possible, I recommend using organic ingredients from your local farmers’ market, supermarket, or your very own garden. It ensures that you’re getting the best quality without any unnecessary chemicals or pesticides. 

The nutritional boost of yogurt

Now, let’s talk yogurt. Is yogurt good for you in a smoothie? Absolutely! Yogurt is a superstar when it comes to providing a nutritious protein boost. Greek yogurt, in particular, boasts an impressive 12 grams of protein per half cup.

Today, we have a refreshing cucumber smoothie recipe with kale and yogurt. French Vanilla because I love the taste.

Besides protein, it delivers live probiotics, which promote good gut health, as well as essential nutrients like calcium and vitamin B-12.

So not only will you love the creamy texture, but your body will also reap the creamy yogurt and cucumber green smoothie benefits.

Read more here about: how yogurt can improve your health.

Completing the blend I’m adding nourishing Lacinto kale leaves along with a carrot, and an apple, providing a hint of natural sweetness and infusing the mix with extra vitamins and fiber.

If you’d like a lighter drink, try Cucumber Mint Agua Fresca.

Okay. Let’s dive into how to whip up this refreshing cucumber smoothie in a few simple steps:

Instructions

*Free printable recipe card is available at the end of the post.

Wash the produce thoroughly. Then core the apple and cut the apple, carrot, and cucumber into chunks.

Today I have Lacinto kale. It’s also called Tuscan or dinosaur kale, however, Lacinato is a specific Italian heirloom variety. Remove the tough stems from the center of the kale and tear the thin leaves.

Place all ingredients into the super blender container: first water, then yogurt, next kale, apple, carrot, cukes, and finally ice to make it cool and frothy.

We keep the heavier ice to add last on top of the mixture. This will get the blender moving faster and prevent stalling. 

Then secure the lid.

If you have a Vitamix like mine, set it to the pre-programmed Smoothie setting and start the machine. It will automatically shut off once the cycle is complete.

It couldn’t be easier. Pour into a glass and enjoy!

Pro tips and recipe notes

1. Can I use a food processor to make this smoothie? Yes, if you don’t have a super blender, a food processor can be used to prepare this smoothie. 

2. Is it necessary to peel the cucumber before blending it? It’s entirely up to your preference. The cucumber’s skin contains additional nutrients, so you can leave it on if you want to maximize its benefits. Just ensure it’s thoroughly washed.

3. Can I substitute kale with other leafy greens? Yes! Feel free to experiment with spinach, Swiss chard, or even romaine lettuce. Each green brings its unique flavor and nutritional profile to the smoothie.

4. Can I add other fruits to the smoothie? Absolutely! Get creative and add fruits like berries, mangoes, or peaches for a burst of extra flavor and nutrients.

5. Can I add nuts or seeds for extra nutrition? Definitely! Nuts and seeds like almonds, chia seeds, or flaxseeds can add extra protein, fiber, and healthy fats to your smoothie. Just be sure they’re gluten free.

6. How long can I store the cucumber smoothie in the fridge? It’s best to consume the smoothie immediately after blending to enjoy its fresh flavors. You can store it in an airtight container in the fridge.

However, keep in mind that separation may occur due to the natural settling of ingredients. Give it a quick stir before consuming, and try to consume it within a day for the best taste and texture.

7. Can I freeze cucumber smoothie for later use? Yes! Even freezing it in popsicle molds will make a refreshing pop for those scorching summer days.

8. Is this smoothie suitable for weight loss? Cucumber smoothies are generally low in calories and packed with nutrients, making them a great addition to a balanced weight-loss plan. You can even go with non-fat yogurt for a lower calorie count.

So, if you’re looking for a light, creamy, and wholesome treat, give this cucumber smoothie a try. Cheers!

More nutritious smoothies

Smoothies and Drinks Collection – This is the link to all my smoothies and drinks.

My Healing Green Smoothie – Discover many important green smoothie benefits and a step-by-step tutorial with beautiful photos showing how to make a healing green smoothie. You’re going to love this smoothie.

Radiant Skin Smoothie (With Chia Seeds) – You’ll love this green smoothie. It’s made in your super blender including berries, greens, celery, apple and chia seeds which promote radiant skin.

Strawberry And Yogurt Smoothie – This smoothie is made with probiotics: a nutritious way to heal your tummy. It’s a creamy treat you can whip up in minutes.

Joint Soothing Smoothie – This smoothie is made with cayenne pepper, ginger, and garlic; all excellent remedies for inflammation that cause pain.

Print

Garden-Fresh Cucumber Smoothie

This is a refreshing and nutritious cucumber smoothie. Taste the garden-fresh goodness!

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 135kcal

Author Barbara Bianchi

Equipment

• Vitamix

Ingredients

• 1/2 cup water
• 1/2 cup french vanilla yogurt
• 2 leaves of Lacinto kale remove the stems
• 1 carrot sliced in chunks
• 1/2 cucumber sliced in chunks
• 1 apple cored and sliced
• 3 ice cubes

Instructions

• Place all ingredients into the Vitamix container in the order listed and secure lid. Set the Vitamix to pre-programmed Smoothie setting and start the machine. It will automatically shut off once the cycle is complete.
  1/2 cup water, 1/2 cup french vanilla yogurt, 2 leaves of Lacinto kale, 1 carrot, 1/2 cucumber, 1 apple, 3 ice cubes

Video

Notes

 

1. Can I use a food processor to make this smoothie? Yes, if you don’t have a super blender, a food processor can be used to prepare this smoothie.

2. Is it necessary to peel the cucumber before blending it? It's entirely up to your preference. The cucumber's skin contains additional nutrients, so you can leave it on if you want to maximize its benefits. Just ensure it's thoroughly washed.

3. Can I substitute kale with other leafy greens? Yes! Feel free to experiment with spinach, Swiss chard, or even romaine lettuce. Each green brings its unique flavor and nutritional profile to the smoothie.

4. Can I add other fruits to the smoothie? Absolutely! Get creative and add fruits like berries, mangoes, or peaches for a burst of extra flavor and nutrients.

5. Can I add nuts or seeds for extra nutrition? Definitely! Nuts and seeds like almonds, chia seeds, or flaxseeds can add extra protein, fiber, and healthy fats to your smoothie. Just be sure they're gluten free.

6. How long can I store the cucumber smoothie in the fridge? It's best to consume the smoothie immediately after blending to enjoy its fresh flavors. You can store it in an airtight container in the fridge.

However, keep in mind that separation may occur due to the natural settling of ingredients. Give it a quick stir before consuming, and try to consume it within a day for the best taste and texture.

7. Can I freeze cucumber smoothie for later use? Yes! Even freezing it in popsicle molds will make a refreshing pop for those scorching summer days.

8. Is this smoothie suitable for weight loss? Cucumber smoothies are generally low in calories and packed with nutrients, making them a great addition to a balanced weight-loss plan.

You can even go with non-fat yogurt for a lower calorie count.

Nutrition

Serving: 8ounces | Calories: 135kcal

The post Garden-Fresh Cucumber Smoothie Recipe appeared first on Gluten Free Homestead.