The superpower smoothie won’t win any beauty contests, but it’s delicious, energizing, and will leave you feeling amazing. This concoction has everything our bodies need to thrive: 28g of high-quality protein, no added sugar, potent anti-oxidants and anti-inflammatory compounds, several strains of probiotics, tons of fiber, and some healthy fat.
Isn’t this combination beautiful? It’s also unique, easy, and delicious. The hands-on time for the squash and dukkah combined is 15 minutes — leaving plenty of time to make a simple salad to round out a meal.
Although the outdoor growing season has ended here in Montana, the indoor growing season continues year-round and broccoli sprouts are the easiest and most inexpensive thing I’ve ever grown. They mature in 3-4 days and require no soil or artificial light. While they’re simple and cheap to grow, that wouldn’t be exciting unless they were also delicious and nutritious — which they are.
When I was little, as temperatures dropped and fall took hold in the St. Croix river valley of Minnesota, my mother frequently made cauliflower soup — it was delicious, yet incredibly simple. She used milk to create creaminess in her soup, but when considering my new riff on that comforting childhood staple, I decided to make mine dairy-free. While there are a number of ways to make a creamy dairy-free soup, I opted to use squash and this cauliflower squash soup was born!
Dukkah is a traditional Egyptian spice blend usually made of finely chopped nuts, sesame seeds, coriander and cumin. The type of nut and additional herbs or spices can be used to create any number of flavor combinations. This variation keeps close to the spice blend’s roots, but I opted to keep the nuts whole and added nigella seeds for flavor and color, and sautéed the mixture in browned butter and clover honey to give it some added dimension.
These roasted veggies are a staple menu item in our house. I serve them at breakfast with fried eggs and a little cheese or avocado mousse, or at dinner either tossed with quinoa or as an accompaniment to broiled salmon or halibut. The leftover vegetables are fantastic cold or warmed up as a snack. Anytime you have it, this is a delicious, nourishing, and filling blend.
There is a distinct pattern with my meal choices and recommendations — they usually include tons of vegetables, prepared in simple (but hopefully delicious) ways. I love making entrée-sized salads and serving them with varying protein options. This salad is no different. It is great both as a side salad or as an entrée along with broiled salmon or a medium-boiled duck egg (pictured).
We have all had hard-boiled chicken eggs. Most of us think they’re decent, maybe even great (depending on the quality of the egg in the first place). Recently, I started playing around with duck eggs and they’re a whole different league of good.
This is a variation on the original overnight oats recipe I posted when Minimal Wellness went live. Overnight oats lend themselves perfectly to tweaking and random flavor whims, so don’t be afraid to play around with ingredient combinations. As it gets cooler here in Montana, I wanted a slightly more indulgent version. So, I swapped the frozen blueberries for fresh strawberries and added in cacao nibs and a small amount of maple syrup.
One of my favorite quick-service restaurants here in Missoula makes a killer chimichurri. They use it as a condiment on top of their Brazilian-inspired rice and salad bowls. In my everyday cooking, I tend to follow a simple formula: cook lots of vegetables, a little protein (fish, eggs are most common), and occasionally some type of grain, then top with a sauce. Since I love the chimichurri at the local restaurant so much, I decided to take a stab at this traditional South and Central American staple.