Recipes

Recipes

Raw, Recipes, Snacks, Vegan, Vegetarian

Tropical Dole Banana Salsa

I am so excited to work with Dole Bananas again for their summer Peel the Love tour!
The Peel the Love Summer Banana Cabana is touring the nation and holding events that’ll let you peel like a kid again, including yummy samples, free recipe cards, giveaways, coupons and more! Checkout the tour schedule and catch a Banana Cabana event in your area up until Labor Day!

When Dole contacted me to make an original banana recipe, I knew it needed to be something different and out of the box. I use bananas daily in recipes from green smoothies and banana nicecream to banana roll-up snacks and banana bread breakfast quinoa, but this time I wanted to create something more savory and less expected. What’s better than a savory and sweet salsa for all of your summer parties and barbecues?! I’m so excited with how great the flavors and textures combined with my perfectly ripe Dole Banana! I hope you and your summer party guests enjoy this as much as I did!

Dole Bananas Peel The Love

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Tropical Dole Banana Salsa
Serves 1

1 Dole banana
1/4 cup pineapple, chopped
1/4 cup mango, chopped
1/4 cup tomato, diced
1/4 cup corn
2 Tbsp jalapeño, diced
1 Tbsp cilantro

Chop banana into small pieces and chop and dice other ingredients. Gently fold all ingredients together until well combined. Serve with whole grain chips. Refrigerate leftovers for up to 3 days.

Dole Banana Peel The Love Tour Dates 1

JULY DOLE BANANA CABANA TOUR DATES
July 12-14 – Columbia, SC
July 14-18 – Phoenix
July 19-25 – Jacksonville
July 23-26 – San Diego
July 28-August 2 – Alabama
July 31-August 3 – Los Angeles

AUGUST DOLE BANANA CABANA TOUR DATES
Continued until August 2 – Alabama
Continued until August 3 – Los Angeles
August 7-8 – Mississippi
August 7-10 – San Francisco
August 11-15 – Sacramento
August 14-16 – St. Louis
August 17-18 – Reno, NV
August 21-24 –Des Moines
August 22-25 – Portland
August 29-Sept 1 – Minneapolis
August 29-Sept 1 – Seattle

The Dole Banana Cabana will also be at:
FPFC Foodshow
7/14/2014 – 7/15/2014
Anaheim, CA – Disneyland Hotel
3pm – 6pm

Show Dole Bananas some Love!
Website // dole.com/peelthelove
Facebook // Facebook.com/DOLEbananas
Twitter // @DOLEbananas
Pinterest // Pinterest.com/DOLEBananas

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Breakfast, Desserts, Recipes, Smoothies, Vegan, Vegetarian

Peaches and Cream Smoothie

My sister brought a giant crate of fresh peaches home from the grocery store this week, so it’s only appropriate that I make a skinny Peaches and Cream Smoothie! This smoothie has just the right amount of sweetness and is completely vegan. I added vanilla protein powder to make it a little more filling, but if you aren’t a fan of protein powder, it’s still great without it! Try adding a quarter cup of oats to make this delicious summer smoothie even more hearty!

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Peaches and Cream Smoothie
Serves 1

1 peach
1 cup almond milk
1 scoop vanilla protein powder
1/2 tsp vanilla extract
1/2 cup ice

Remove pit from peach and add all contents into a high powered blender. Blend until smooth.

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Desserts, Recipes, Snacks, Vegan, Vegetarian

Red, White, & Blueberry Popsicles

Happy 4th of July!
Celebrate with an ultra hydrating, super healthy snack to cool you down after a fun day in the sun!

These super simple popsicles are made with hydrating coconut water and antioxidant filled berries. The best part? There is minimal prep in making these adorable little patriotic pops and only 3 easy to find ingredients!

Oh wait, even better… they’re vegan, gluten-free, refined sugar-free, and fat free! Go on, eat a few!

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Red, White, & Blueberry Popsicles
Serves 4

2 cups coconut water
1/2 cup blueberries
4 strawberries

Rince berries. Slice strawberries. Start by placing 4-6 blueberries in the bottom of each popsicle mold. Pour coconut water to the top of each mold. Add slices strawberries and cover with popsicles ends. Freeze overnight and and enjoy on 4th of July!

Have a fun and safe 4th of July!
xo catherine

| 5 Comments
Dinner, Recipes, Vegan, Vegetarian

Rainbow Veggie Kebabs

Hi bunnies!

I’m finally back from San Francisco and Orlando, so I am back to the grind of spinning and cooking up new recipes for you guys!

I wanted to share a fun healthy recipe for the 4th of July!

Colorful dishes are the healthiest. The more colorful, the better… and no, I’m not talking about Froot Loops. Vividly colored fruits and vegetables are filled with flavonoids and polyphenols; powerful antioxidants that will support your retina, mitochondria, brain cells, and aid the removal of toxins. You can get your daily dose from vibrant veggies such as beats, carrots, peppers, and red cabbage, as well as brightly colored berries, and fruits like peaches, oranges, etc.

To achieve optimal health, aim for 3 different colors of fruits and veggies everyday!

Not only are these kebabs filled with important vitamins and minerals, but they also tally up to a total of 4 different veggies (tomatoes, bell peppers, potatoes, and onion) of 5 different colors! Feed your brain, not just your tummy!

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Rainbow Veggie kebabs
Serves 4

4 cherry tomatoes
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
2 mini white potatoes
2 mini purple potatoes
1 red onion

Olive Oil
Balsamic Vinegar

Wash and shop veggies. Place veggies in a container or large ziplock bag with olive oil and vinegar (enough to coat the veggies). Let the vegetables marinate for at least 2 hours. Place veggies on each skewer in rainbow order. Place each skewer directly on the barbecue and grill for 6-8 minutes per side or until veggies are tender.

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Desserts, Raw, Recipes, Snacks, Vegan, Vegetarian

Crunchy Chia Energy Bites

Congratulations to the winner of my Butter London Giveaway, Margaret! I cannot wait for you to get your Butter Box 🙂

I am off to one of my sister’s bazillion bridal showers this morning and after that I’m flying straight to San Francisco for 24 hours, and then leaving for Florida for a conference on Tuesday morning! The next month leading up to my sister’s wedding (July 19th) is going to be a serious whirlwind.

I picked up the new EMRF neon summer tanks, but I won’t be able to list them in my store until I get back from all of my crazy travels next week. Most of you already know, that this blog and store is run by me, myself, and I, so I didn’t want to post the new shirts and be unable to ship them for a week. I hope you guys understand! New shirts will be available soon though!

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Today’s recipe is for Crunchy Chia Energy Bites! I took double back-to-back classes at Full Psycle the other day and wanted to share my secret pre and in-between workout snack. When you do a really intense cardio session like cycling/spinning, you don’t want to eat something heavy before because you will feel absolutely terribly during class, and you don’t want to go starving because you will be terribly weak. It can be really hard to find a snack suitable for you and your chosen workout, but this is what I love!

These energy bites are filled with natural sugars and carbohydrates from Medjool dates, a little dose of protein and healthy fats from cashews, and omega 3 fatty acid from chia seeds. They’re light enough that you can have one or two a half hour before class and one in-between grueling workouts! They also make a great afternoon snack for adults and kiddos!

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Crunchy Chia Energy Bites
Makes about 8

1/2 cup cashews
1 cup medjool dates, pitted
1/2 tsp vanilla extract
1/4 tsp salt
2+ Tbsps chia seeds

In a food processor, pulse the cashews and salt until they are broken into tiny pieces (do not pulse for too long, as it will turn into powder). Pit the dates and add them along with vanilla extract to the food processor. Blend the dates and cashews together until dough is formed. The mixture should stick together and be pliable. Remove the mixture and form into 1 Tablespoon sized balls. Roll each ball in a bowl of chia seeds. Store in refrigerator for snacking!

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