Tag Archives: Carrot

Orange Reboot Detox Smoothie

Orange Reboot Detox Smoothie @ NancyCreative.com

When I heard about the book Whole Body Reboot by Manuel Villacorta, M.S., R.D., the thing that got my attention was the 5-day smoothie detox plan, because I love smoothies. But this book is about much more than smoothies–it’s about Peruvian 51lJxBM4BoL._SX359_BO1,204,203,200_Superfoods and, as the cover mentions, includes a healthy eating diet plan and recipes to detoxify, energize, and supercharge fat loss. The book explains that Peruvian super foods fight cancer, reduce inflammation, boost energy, and enhance memory. There’s lots of great-sounding recipes and color photos in Whole Body Reboot–some recipes that sounded good to me were:

  • Roasted Artichoke Mashed Potatoes
  • Power Trail Mix
  • White Bean Avocado Wrap
  • Quinoa Parmesan Pizzettes
  • Sweet Potato Waffles

And there’s lots of recipes for different ways to fix chicken, fish, and pork in healthy ways.

At the beginning of the book, in chapter 2, is where you’ll find the Jump-Start Reboot Diet Plan. And that’s where you’ll find the five detox smoothies. The one I decided to make, the Orange Reboot, is supposed to be made on day 2 of the plan. It’s a lightly-sweet smoothie made with a blend of carrots, orange, and papaya, along with a few other very healthy ingredients. It’s also flavored with cinnamon, which gives the smoothie a nice spicy flavor. Considering I’m not that crazy about carrots, I thought the smoothie was pretty good.

So if you want to give your body healthy reboot, you’ll have to check out the book. And here’s the Orange Reboot smoothie recipe if you want to try it out!

ORANGE REBOOT DETOX SMOOTHIE from Whole Body Reboot

Makes 1 large serving, about 21-22 ounces

  • 1/3 cup chopped fresh carrots
  • 1/3 of a peeled orange, chopped (I used a medium-sized orange)
  • 1 cup chopped fresh papaya
  • 1 1/2 cups coconut water
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon Chia seeds
  • 1 1/2 Tablespoons (or 20-25 g) Protein Powder (rice, pea, or whey)

Put all ingredients in a blender and puree until smooth.

There are a total of 135 recipes in Whole Body Reboot and 4 weeks of menus. You might need to add some new ingredients to your pantry to make some of these recipes, like Lucuma and Pichuberries. It sounds like a very healthy way to eat. Have you ever tried a diet like this?

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Irish Stew

ncIrishStew2nm With St. Patrick’s Day coming up, I thought it would be the perfect time to make some Irish Stew. I don’t make stew very often, but I love a bowl of good, thick, chunky stew, and that’s exactly what this is! You might be wondering where those chunks of stew meat are–well, I improvised a little and used ground beef instead, since that’s what I had on hand. But you can use either–ground beef or chunks of beef. There are plenty of other chunky ingredients in this recipe too–onions, potatoes, and carrots. And it’s seasoned with a little dried thyme and basil. Comfort food in a bowl–that’s what this is!

IRISH STEW by NancyC, adapted from Midwest Living Makes 6 servings

  • 1 pound boneless beef chuck roast, cut into 3/4″ pieces, or 1 pound ground beef
  • 4 cups beef broth
  • 2 medium onions, cut into wedges
  • 1/4 teaspoon pepper
  • 4 medium potatoes (1 1/2 lbs.), peeled and cut into bite-size chunks (about 4 1/2 cups)
  • 3 cups sliced carrots (about 6 medium, sliced 1/2″ thick)
  • 1/2 teaspoon dried thyme, plus a little more for garnish if desired
  • 1/4 teaspoon dried basil
  • 1/2 cup cold water
  • 1/4 cup all-purpose unbleached flour

In a large saucepan or Dutch oven, combine beef, beef broth, onions, and pepper. bring to boiling, then reduce heat. Cover and simmer for 45 minutes. Skim off the fat. Add the potatoes, carrots, thyme, and basil. Bring to boiling, then reduce heat. Cover and simmer for 30 to 35 minutes more or until vegetables are tender. Stir the cold water and flour together, blending well. Stir this mixture into the stew and cook and stir until stew is thickened and bubbly. Cook and stir 1 minute more, then season to taste with salt and pepper. Garnish with additional dried thyme, if desired, and serve.

If St. Patrick’s Day will be chilly where you live, this would be the perfect thing to make to warm everyone up! Are you planning on making any special Irish dishes that day?

Linked to Sunday Showcase, Inspire Me Monday.

Honey Roasted Carrots with Goat Cheese and Thyme

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I like lots of different veggies, but I’ve never been very crazy about carrots. I wish I liked them better because they’re so good for you! The only way I really like them is if they are cooked with some kind of glaze on them. I became inspired to try some kind of carrot side dish after I saw this recipe that included carrots, goat cheese, and thyme. I thought I’d add some honey, too, for a little sweetness, and I used more olive oil so I’d have a little extra glaze to spoon over the carrots. I love the lightly sweet flavor of the honey-olive oil glaze on these! The savory fresh thyme really compliments that flavor and the tangy crumbles of goat cheese add a nice punch. This side dish is a great combination of lightly sweet and savory flavors–hopefully with recipes like this I’ll be eating more carrots from now on! 🙂

HONEY ROASTED CARROTS WITH GOAT CHEESE AND THYME by NancyCreative, adapted from Food52

Makes about 6 servings

  • 2 pounds whole carrots
  • 1/4 cup olive oil
  • 1/4 cup honey
  • salt and pepper to taste
  • 1 Tablespoon fresh thyme leaves (about 5 to 7 sprigs of fresh thyme, depending on how big your sprigs are)
  • 1/3 cup crumbled goat cheese (chevre)
  • A few extra fresh thyme leaves from another sprig or two, for garnish

Preheat oven to 400˚F. Line a 10×15″ baking sheet with parchment paper; set aside.

Peel carrots and cut diagonally into thirds–if carrots are large, halve or quarter the pieces (doing this makes all the carrot pieces a more uniform size so they’ll cook evenly).

In a large bowl, mix olive oil and honey together, blending well. Add carrots and toss in olive oil/honey mixture. Season with a few dashes of salt and pepper. Add the fresh thyme leaves and toss all ingredients again until salt, pepper, and thyme are evenly distributed among the carrots.

Spread carrots on lined baking sheet and roast at 400˚F for 20 minutes, until tender–stir carrots halfway through the baking time so they are evenly heated.

Spoon carrots into a serving dish and crumble goat cheese over the warm carrots; garnish with additional fresh thyme leaves and serve immediately.

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Do you like carrots? What’s your favorite way to prepare them?

Carrot-Orange-Pineapple Smoothie

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Here’s a great-tasting, healthy smoothie to get your day off to a good start! I found the recipe over at realsimple.com. I love having smoothies for breakfast during the warmer months of the year…they’re so easy and quick to make. This smoothie has pineapple, orange juice, carrots and half of a banana in it–so if you like these ingredients, you’ll want to try this out! The recipe calls for fresh pineapple, but I substituted canned pineapple chunks because that’s what I had on hand.

CARROT-ORANGE-PINEAPPLE SMOOTHIE very slightly adapted from Real Simple

Makes 1 serving

  • 3/4 cup chopped fresh pineapple or canned pineapple chunks
  • 1/2 cup ice
  • 1/3 cup fresh orange juice
  • 1/4 cup chopped carrot
  • 1/2 banana

Place the pineapple, ice, orange juice, carrot, and banana in a blender. Blend until smooth and frothy.

That’s all there is to it! It also makes a great afternoon snack when you’re craving something sweet but want something healthy!

Linked to Strut Your Stuff, Full Plate Thursday, These Chicks Cooked, Foodie Friday, Sweets for a Saturday.

Juicing Recipes from The Everything Juicing Book

ncCarOrJuicenmI haven’t done a lot of juicing, but when I received a copy of The Everything Juicing Book to review, it made me want to juice more! Not only does this book include a wide variety of simple and unique juice recipes, it also has information on just about anything you would want to know about juicing!

So why juice? Co-author Carole Jacobs explains in the beginning of the book, “Juicing is an easy, convenient, delicious, and nutritious way to consume a high level of essential vitamins, minerals, and disease-fighting antioxidants and phytochemicals, delivering nutrients to the body in a form that is immediately absorbed and assimilated. Cooking and processing destroys natural nutrients in foods, but juicing helps preserve these nutrients.”

The book goes into detail about the many benefits of juicing, from juicing for weight loss and longevity to juicing for stronger bones, more energy and stamina, and cancer prevention. And the recipes are organized by chapter according to the health benefit they provide…for example, you’ll find juicing recipes that are especially good for reducing food cravings, bloating, and lowering cholesterol in the Juicing for Weight Loss chapter. It really is quite an informative, handy guide to the world of juicing!

Here are a few recipes if you want to try them out! I tried the Orange Carrot, which is a good juice for fasting (although I was not on a fast–I just like the orange-carrot combination 🙂 ).

I pulled recipes from several different chapters so you can get an idea of the various health benefits these different juices have. There are lots of delicious-sounding fruit and veggie juice combinations that I never would have thought of myself! And it’s great to know what the specific health benefit for each particular juice is, too!

ORANGE CARROT (good for juice fasting)

  • 1 orange, cut into wedges
  • 3 carrots, peeled

Juice carrots and orange. Stir. Makes 1 cup.

CELERY CARROT (good for lowering cholesterol)

  • 3 carrots, peeled
  • 2 stalks celery, leaves intact

Juice carrots and celery. Stir. Makes 1 cup.

APPLE YAMMER (good for weight loss)

  • 1 yam, cut into pieces
  • 1 red apple, cored

Juice yam and apple. Stir. Makes 1 cup.

TROPICAL CUCUMBER (good for skin)

  • 1 cup pineapple, peeled and cut into chunks
  • 1 mango, pitted
  • 1 cucumber, peeled
  • 1/2 lemon, rind intact

Juice pineapple first, then mango and cucumber. Cut lemon into thin slices and juice it last. Stir well before serving. Makes 2 cups.

STRAWBERRY PATCH (good for strong bones)

  • 1 apple, cored
  • 1 cup strawberries, hulls intact

Juice apples and then strawberries. Stir well before serving. Makes 1 cup.

SPICY TOMATO (good for cancer prevention)

  • 6 Roma tomatoes
  • 1/4 red onion
  • 1/2 jalapeno pepper
  • 1 clove garlic
  • 1 celery stalk

Juice ingredients in order listed. Stir. Makes 1 1/4 cups.

After making these, you should be feeling really good and healthy! 🙂