Mixed Berries & Banana Smoothie Bowls

If you follow me on instagram (& you should, it’s fun!) you’ll already know that I’ve been hitting the smoothie bowl train as of late. A smoothie bowl is simply a smoothie served in a bowl eaten with a spoon. The possibilities of ingredients for smoothie bowls are endless.  I like to top them with the same ingredients I use in the the smoothie portion for three reasons: (1) it looks really pretty, (2) it adds texture, (3) it’s a clear indicator of what’s blended up in the smoothie. If you don’t have time to arrange the toppings in neat little rows it will still taste the same. I like taking the extra time to make it look pretty because it makes me zen in the morning when I prepare breakfast. In case you’re wondering, Chris likes these too.

This first smoothie bowl recipe I’m sharing is a good gateway smoothie bowl because it’s sweet & familiar. So if you’re trying to work more fruit & protein into your breakfast routine this is the way to do it.

If you make your own smoothie bowls, I’d love to know what you put in yours. Please comment below!

2-Ingredient Dessert: Chocolate Dipped Strawberries

I used to work in a cafe on Mulberry Street in Little Italy, NYC. We used to sell chocolate covered strawberries that we made in house for at least two dollars a piece. I was always surprised how much people pay for a dessert that is made with two ingredients & is super easy to make - even if they come out a little messy they still taste amazing. Plus, what’s better than a homemade gift?

This is the perfect dessert for a date night at home since you can make them ahead & they will impress your date or guests. I know I don’t usually post on Saturdays but I’m changing it up in the spirit of Valentine’s Day. So if you still haven’t gotten your Valentine a gift yet you still have plenty of time to make these & gift them. He/She will be impressed I promise. If your valentine doesn’t like strawberries try dipping their favorite fruit or even cookies instead!

Happy Valentine’s Day!

Strawberry-Blueberry-Banana Pudding Tart

When given the option of a dessert I usually choose a fruity or some spicy cinnamon option. Chris will always choose chocolate. It’s not that I don’t like chocolate - I do - but I like it when it’s mixed with other things like hot molten chocolate cake with ice cream.  Whenever I say I’m going to make a dessert, Chris cheerfully asks, “chocolate chip cookies?” to which my usual response is “no I want to try this fruit thing.” Like the amazing husband that Chris is, he’ll eat it anyway, even if it wasn’t his first (or second) pick for a dessert.

During the summer months I try to eat as many of the ripe fruit that the season has to offer & in turn cook or bake with them too. My sister made a version of Magnolia’s Bakery Banana Pudding last year & I haven’t stopped thinking about it since. Naturally, I needed to make it. After reading a bunch of different recipes & putting my own twist on things (the original calls for instant pudding mix & I opted to make my own) I came up with this strawberry, blueberry banana pudding tarte & as Chris put it “it’s pretty good for a non-chocolate dessert.”

If you’re making this for the fourth of July (because of all the pretty colors) I would definitely try freezing it over night so that it doesn’t melt in warmer temps while it’s out for display on the dessert table or traveling with you where ever you may be headed.

Better Home Cooking Basics: #24 Strawberries Don’t Ripen After They’re Picked, so Buy the Ripest Ones You Can.

Strawberries are in season (yay!) & more than likely will be on sale (double yay!).  When you're shopping for strawberries be sure to buy the ripest ones you can find because they will not ripen on your counter like other fruits (e.g., avocados, peaches, pineapples).

When perusing the farmers market or your local grocery store make sure your strawberries are

• the brightest
• the reddest (avoid the white or greenish ones - they're not going to get any riper!)
• dry
• firm
• shiny
• not soft or shriveled
• not fuzzy (strawberries always seem to get moldy super fast - even before you take them home!)

Beside looks, give your berries a whiff to make sure they smell like strawberries. When you check off all these you have found your berries! Now you can eat them as they are (after you wash them) or in a yummy salsa or salad or for dessert.

Check out more better home cooking basic tips here.

Spring Salmon with Almonds, Avocado & Strawberries

'Tis the season for sweet strawberries & ripe avocado.  Since we've been eating salmon once a week in our house I try to change up the way we eat it. I use this no-fail-perfect-salmon recipe every time.  Last night I topped our salmon with some fresh sliced avocado, strawberries & almond slivers. To finish I drizzled some extra virgin olive oil on top & seasoned each portion with a pinch of salt & pepper. Et voila dinner a pretty spring salmon dinner.

Ingredients:

• olive oil
• salt & pepper
• 1 (1 pound) salmon fillet, (if it doesn't fit in your skillet, cut it so it does)
• 1 avocado
• 6 strawberries
• 2 tablespoons sliced almonds

Make it!

1. Preheat oven to 425 degrees.
2. Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes.
3. Brush the salmon all over with olive oil, season with salt & pepper, & place in the the pan skin side up.
4. Cook fish for 3 to 4 minutes without moving them until browned.
5. Turn the salmon skin side down, I used tongs to gently pull & flip each piece or you can use a spatula.
6. Transfer the pan to the oven for 8 minutes.
7. The salmon will not be completely cooked through yet. Remove the salmon from the oven & cover with foil for about 5 minutes, this will complete the cooking without drying out the salmon.
8. Slice the avocado (use this trick!) & the strawberries. 
9. Just before serving, plate each dish with the half the salmon.
10. Position the half the sliced avocado & strawberries neatly on top of each piece.
11. Sprinkle with almonds.
12. Drizzle a small amount of olive oil over each piece & season with salt & pepper.   

Strawberry Basil Mint Yogurt Pops

Since we're going through another heatwave on the east coast I felt the need to make some cold & refreshing treats with stuff I already had in the fridge.  Using yogurt & some fresh produce I made yogurt pops.

I think they make a pretty perfect summer dessert or breakfast (no judgements please)!

Click through for more pics & to get the recipe.