Archive for the ‘beverages’ Category

This is a delicious smoothie and It really tastes like carrot cake! In fact, it reminds me, slightly, of the best frozen yogurt mix-in from Angora that we used to order in Boston to be delivered to our front door. Yes, free delivery of frozen yogurt of which I very rarely strayed from the carrot cake mix-in, although cinnamon and blueberries was a close second choice. Oh, those were the days of late nights and delivery service!

Anyway, back to this healthy carrot cake smoothie. I can’t wait for you to try it and tell me what you think! One note, if your banana isn’t frozen, add a handful of ice.

Makes 3 Good-Size Smoothies
2 large frozen or non- frozen bananas

2 cups vanilla unsweetened almond milk

1 cup organic carrot juice

1 teaspoon cinnamon

1/2 cup raw almonds

4 pitted medjool dates

Combine all ingredients in a blender and purée until smooth.

Recipe adapted from Goop

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2015/01/img_2140-0.jpg It’s hard for me to proclaim any smoothie as my favorite, since they are a favorite breakfast of mine and each one I make tastes so different and so uniquely different making the morning a happy surprise. But, I might just be caught saying that this smoothie is at the top of my favorites list, in fact, it might just sit right smack on top of the list. It’s seriously so good. It’s creamy from the banana, but not thick. It’s sweet from the fruit and honey, but not overly sweet. And, the coconut oil adds such a nice depth, giving it a tropical flavor, which adds some sense of warmth to a winter morning. I think this would also taste yummy with a squeeze of lime and with mangos or pineapple instead of pear.
2015/01/img_2139.jpg Green Tropical Smoothie
2 large handfuls of spinach leaves
2 ripe bananas
1 pear, cut into large chunks
small piece (about 1 inch) of ginger, peeled
2 spoonfuls of hemp hearts
glob of honey
large spoonful of coconut oil
several ice cubes
1 1/2 cups of unsweetened almond milk

Blend all together.
2015/01/img_2143.jpg This was the first smoothie Jack drank in one sitting (he usually puts half of it in the refrigerator for later on the day). Not only did he drink it in one sitting, he drank it in about 1 minute and then drank some of mine!

Enjoy! And, bottoms up!

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2015/01/img_2093.jpg This smoothie is delicious! It’s fruity but not so sweet since it gets a kick from the lemon and ginger. And, the almonds add a great texture. It’s been on repeat in our house for the past few weeks.

2015/01/img_2092.jpg Ingredients
2 cups frozen strawberries
2 bananas
3-4 inch piece of fresh ginger root grated
1/2 cup raw almonds
1/2 lemon juice
1 apple, cored
2 cups vanilla unsweetened almond milk

Blend all ingredients in a blender. Makes a full pitcher of smoothie- enough for a family of 3.

Recipe adapted from Goop

Bottoms up to a healthy start to your day!

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A delicious recipe for both a boozy refreshing winter cocktail and a satisfying, flavor- filled mocktail. Sometimes hard to achieve both a tasty virgin and boozy version with a single recipe.

Fresh pineapple chunks
A few sprigs of rosemary
Ginger beer (it’s worth it to splurge on a very gingery, somewhat spicy good quality version; we used Rachel’s Ginger Beer made here in Seattle, but we also love Barritt’s made in Bermuda)

For each cocktail, muddle a few chunks of pineapple with one sprig of rosemary in the bottom of a cocktail glass until juicy and fragrant. Fill the glass with ice, and then pour over a shot of vodka and top off with ginger beer. If you are making this a mocktail, just skip the vodka shot and fill your glass with ginger beer.


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Cheers to a fun and picture-worthy 2013! May 2014 be filled with people you love and unimaginable adventures!

Happy New Year! xxo!

PS I posted a similar (shorter) video on Instagram a few days ago…maybe you saw it there; if not, follow me over there!: stephaniebrowngoat.

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St. Patrick’s Day is tomorrow. In honor of the holiday, I thought it time to share our recipe for the smoothies we drink each morning, being that they are green.


Our smoothie ritual was born after I watched Dr. Wahl’s TED conference presentation on how she uses nutrition to overcome her MS. If you haven’t already seen the video, it’s definitely worth a watch (click here). While I am not completely onboard with all of her nutritional theory and advice- going gluten and dairy free to reduce food allergy risk- (yet, I am dying to see more published research), her idea to eat more fruits and vegetables, particularly green leafy vegetables, is one I completely support.

Have you ever tried counting the number of fruit and vegetable servings you eat in one day? The USDA recommends that we eat between 5 and 9 servings, with a serving defined as a 1/2 cup. That’s 2 1/2 – 4 1/2 cups per day. Dr. Wahl doubles the high end of the USDA recommendation to suggest that we eat 9 cups! of vegetables and fruit every day in order to optimize brain function and reduce risk of excessive inflammation. She even defines it further by recommending we eat 3 cups of green vegetables, 3 cups of sulfur-containing vegetables,and 3 cups of fruits and vegetables of color to ensure we get enough B vitamins, minerals (sulfur, iodine, magnesium), and antioxidants through our food. Nine cups, my lovelies, is a lot…and, it’s difficult to do. So, I decided that a way to attempt to come close to the ultimate goal of 9 cups is to start our day with a green smoothie.


It’s part of our morning breakfast routine and Jack and I, in particular, look forward to it every day. For Jack, it’s typically paired with a breakfast bar or a piece of nut butter toast. For me, I have it with a piece of toast spread with either nut butter or mashed avocado sprinkled with cayenne pepper and kosher salt or with a bowl of plain non-fat yogurt and homemade granola. It’s a lovely and tasty way to start your day and it provides 2 cups of colorful fruits and 2 cups of greens, leaving only 5 more for the day!

I have to apologize for not being able to provide the exact quantities for most ingredients…instead of measuring, I just eye the amounts, but my guess in parentheses is pretty close. Go with your instinct and you likely can’t go wrong!


1 1/2 cups unsweetened almond milk
(1/2 cup) frozen organic raspberries
(1/2 cup) frozen mango chunks
(1/2 cup) frozen pineapple bits
1 banana
(4 cups) kale
Squeeze of honey

Liquefy in blender. Drink…to your health.

And, Happy St. Patrick’s Day!

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Before I jump into new posts with new photos and new recipes for 2012, I thought it’d be fun to look back through my food photos from 2011. I have to admit, I got better and better at shooting my food as the year went on. Perhaps I’m getting better with my camera. Or, maybe I’m more comfortable staging the shot. Or, perhaps the lighting is better in our Seattle home.
I’m not sure what it is exactly, but I do know I still have a lot to learn. I’m inspired every day by photos from other bloggers and I have my goals set high for 2012. I think I’m saying goodbye for good to the weekly menu…it’s way too time consuming and I think the pressure of a daily food post was robbing me of my creativity a bit. So, I plan to devote more time to the recipe development and, especially, more time to quality photos this year. I have big plans for my blog and hope you continue to join me on this fun, creative journey.

My favorite food photos from 2011, with a link to their recipe:

Winter Farm-Fresh Stir Fry

Grilled Peanut Butter and Jelly

Grilled Salmon with Fennel and Lemon

Ruby Red Grapefruit Sour Cream Pancake

Blueberry Ginger Mojito

Blueberry Whole Grain Buttermilk Pancakes

Grilled Naan Pizza

Vegetable Ratatouille

Watermelon and Mint Skewers

Slow Cooked Pinto Beans

Roasted Tomato and Black Bean Salad

Pumpkin Muffins

Slow Cooked Lentils

Pea Pesto Pasta

Blackened Catfish

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