Veggie Berry Smoothie

veggie berry smoothie recipe
veggie berry smoothie recipe

Are you a fan of places like Jugo Juice, Booster Juice and Jamba Juice?

If you are a smoothie drinker then you are going to like the recipes I will be sharing with you.

I used to buy the odd smoothie occasionally but after getting quite sick from one supplier (think it was the cross contamination issue for me) I now make them myself.

It is actually really easy to whip up a smoothie yourself.

Frozen fruit, ripe bananas, milk, coconut water, yogurt, veggies and you are good to go.

The first recipe I am sharing is one is very very green but don’t let that scare you. It gets its intense green colour from spirulina and some kale.

Veggie Berry Smoothie

Ingredients
  

  • 2 cups raw baby kale
  • 2 very ripe bananas
  • 1 cup plain Greek yogurt
  • 1 cup strawberries
  • 1/2 tsp spirulina (I used Prairie Naturals Gluten Free one

Instructions
 

  • Add all ingredients to a blender and process until very smooth.
  • You can also add 1/4 cup coconut water to the smoothie if you like a thinner drink)
  • Blend and enjoy!
Tried this recipe?Let us know how it was!
veggie berry smoothie recipe

Why spirulina?

Spirulina is a blue-green algae that is rich in B vitamins, iron, manganese and essential amino acids. I used Prairie Naturals gluten free spirulina powder in this smoothie recipe.

The smoothie also has 2 cups of raw baby kale and kale is low in calories, source of protein, high in fibre and rich in folate, vitamins A, C and K.

Yes, this smoothie is healthy for you but I also added bananas and strawberries thus making this drink taste terrific!

veggie berry smoothie recipe

veggie berry smoothie recipe

Lentil Veggie Shepherds Pie

lentil veggie shepherds pie recipe


I’ve decided I really need to share more meal type recipes on this blog and will be starting with this new recipe for lentil veggie shepherds pie. If you are trying to get your kids to eat more veggies or another option for Meatless Monday this recipe will do the trick!
Warm spices, butternut squash, lentils and tomatoes simmered on the stove for awhile then spooned into oven proof dishes and topped with creamy mashed potatoes and then baked for 30 minutes.
How does that sound to you?
I am also planning on sharing more hosting tips and ways to entertain gluten free!
While this recipe does have a few extra steps it is not a complicated recipe. There are 4 steps to this recipe.

  1. Chop all veggies and mix base ingredients and simmer on stove for about an hour.
  2. Cook and then mash potatoes.
  3. Spoon base mixture into small oven proof dishes and top with the creamy mashed potatoes.
  4. Top mixture with shredded cheese if you like and bake in oven for 30 minutes.

That’s it! Not too bad, right?

Lentil Veggie Shepherds Pie

Ingredients
  

  • 1 small onion, finely chopped
  • 1 tsp minced garlic
  • 2 cups butternut squash, chopped into small pieces
  • 1 can lentils, drained and rinsed
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 2 tbsp olive oil
  • 1 tsp finely grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 tsp cardamon
  • 1/2 tsp cinnamon
  • 1/2 tsp fennel
  • 1 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 can (540 ml/ 19 fl oz) diced tomatoes
  • 1/2 litre gluten free vegetable stock
  • 6 potatoes, peeled, boiled and then mashed.
  • 1 cup shredded cheese (optional topping)

Instructions
 

  • Heat olive oil on low in a medium saucepan.
  • Add the onion, garlic and spices and sauté on low heat stirring occasionally for about 10 minutes.
  • Add butternut squash, carrots and celery and increase heat to medium.
  • Cook for about 10 minutes.
  • Add tomato paste, canned tomatoes, vegetable stock and lentils and cook on medium heat for 15 minutes.
  • Stir.
  • Turn heat to low, cover pan and simmer for an hour.In a medium saucepan filled with water add potatoes, cover and cook until tender.
  • Drain potatoes and mash.
  • Add a Tbsp butter (or vegan “butter) and a bit of milk (or goats milk) to mashed potatoes and mix until smooth.
  • Preheat oven to 350 degrees.
  • Spoon lentil veggie mixture into oven proof dishes about 3/4 full.
  • Top with mashed potatoes and then optional shredded cheese.
  • Place dishes on a cookie sheet and place in the oven and bake for 30 minutes.
  • Remove and serve!
  • Enjoy!
Tried this recipe?Let us know how it was!

Makes enough for 4-6 servings depending on size of oven proof dishes

lentil veggie shepherds pie recipe
lentil veggie shepherds pie recipe
lentil veggie shepherds pie recipe



Gluten-Free Vegetarian Quinoa Burger

gluten free vegetarian quinoa burger


Since I started gluten free burger Fridays I have made burgers using sirloin beef. Well today and next week I thought I would devote my blog to a vegetarian option. This week my burger is made using the great superfood QUINOA. Yes, you can make other things with quinoa beside cookies and cakes. Quinoa is a wonderful choice for a vegetarian burger for it, as I said is a superfood-full of protein and nutrients. I have also packed this burger with an abundance of vegetables, chopped in a food processor and then sautéed to bring out their full flavors.
I hope you give this burger a try and let me know what you think. This burger is not vegan though, for I used an egg to bind the ingredients. I will play with more recipes in the future and work on a vegan burger also. Any ideas?



Gluten Free Vegetarian Quinoa Burger

Ingredients
  

  • 2 cups cooked quinoa
  • Avocado oil for sautéing the veggies
  • 1/2 cup finely chopped onions
  • 1 cup carrots, finely shredded
  • 2 stalks celery, finely chopped or shredded
  • 1 cup white mushrooms, shredded
  • 1 jalapeno, finely chopped
  • 1 egg
  • 3 tbsp cornstarch
  • 1/4 cup sweet potato puree (I use canned sweet potato puree or you can make your own)
  • 1 tsp red pepper flakes
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp new Mexican chili powder
  • 1/2 tsp maldon sea salt

Instructions
 

  • In a food processor, finely shred the onions, carrots, celery and mushrooms.
  • Chop the jalapeno by hand.
  • Remove any larger pieces from the food processor.
  • Heat a large saute pan on low-medium with 1 Tbsp of avocado oil.
  • Add all the veggies and cook until they are softened.
  • Once softened add the spices and on low heat cook for 2 more minutes to let the spices heat up and flavors absorb.
  • In a large bowl add quinoa and sautéed vegetables.
  • Stir to combine.
  • Once combined add egg, cornstarch, and sweet potato.
  • Combine well.
  • Heat a non stick frying pan on low-medium heat with 1 tsp avocado oil.
  • Fill a ½ cup measuring cup firmly, with quinoa mixture.
  • Turn measuring cup over onto frying pan.
  • Then with your hands pat the patty down to the size that you would like.
  • I like mine to be the same size of a beef patty.
  • Fry patty for 3-5 minutes, on each side, making sure not to burn the quinoa.
  • Assembling the burger, I toasted my gluten free bun and put regular mayonnaise on the bottom.
  • I also topped my burger with jalapeno Monterey jack cheese for a bit of added flavor.
  • Top with a couple slices of tomato and then top with bun.
Tried this recipe?Let us know how it was!


onions, carrots, celery, mushrooms, jalapeno


carrots, celery, mushrooms, onions, jalapeno

quinoa, vegetables


quinoa burger

gluten free vegetarian quinoa burger


gluten free vegetarian quinoa burger


gluten free vegetarian quinoa burger


gluten free vegetarian quinoa burger with monterey jack cheese


gluten free vegetarian quinoa burger with monterey jack cheese and tomatoes


I really enjoyed the flavor and texture of this burger and will play with my toppings more next time.
I hope you give this a try!