Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

I am typically not the biggest fan of pineapples. To me, like bananas, the flavor of pineapple overpowers everything else you put with it. So when I set out to make a tropical smoothie, I wanted to use pineapple sparingly, in order to bring out the mango and kiwi flavors, and I think this ratio was a success, at least I drank the entire thing! Smoothies are also a great way to use the core of the pineapple, that is often discarded.  The core of the pineapple contains the substance Bromelin, which may help reduce inflammation.

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

And now this… personally, I prefer to put whole foods in my smoothie and skip the extra like protein powder and collagen etc. I know everyone has a different view on this but everything I have learned in school and from what I understand of evidence based science, you can get all the nutrients you need from whole foods, so I prefer to stick with that. And as a side note. who else is absolutely loving Last Week Tonight this season? Why is it only on once a week!

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie
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Pineapple Mango Green Smoothie

transport yourself to a tropical island

Prep Time 10 minutes
Servings 1

Ingredients

  • 3/4 cup pineapple chunks fresh or frozen
  • 3/4 cup frozen mango
  • 1 cup spinach
  • 2 kiwis skin removed

optional

  • pineapple, mango, and kiwi to garnish

Instructions

  1. Cut the fresh pineapple. If you want to use the skin to hold the smoothie, carefully cut the pineapple out of the center. (I have no advice on how to do this...I just cut small pieced out). 

  2. In a food processor or a blender, add the pineapple chunks, mango, spinach and kiwi. 

  3. Pulse until smooth. 

  4. Pour into the hollowed out pineapple, bowl, or glass. 

  5. Optional: Top with extra fruit. 

Pineapple Mango Green Smoothie

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

We can’t talk about artichokes without bringing spinach into the mix, right? But let’s create something better than spinach and artichoke dip, ok. (no matter how good it is). So today I am sharing some delicious spinach & artichoke flatbread pizzas topped with spinach and artichokes (duh) but also fresh watercress and creamy fontina cheese.

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

It’s been said, every pizza is a personal pizza if you try hard enough. But I do not want to give myself that option. These pizzas are truly personal pizza’s made from flatbreads so you can feel good about eating one by yourself. And if you make enough to have leftovers, might I recommend frying an egg on top and eating it for breakfast? (now, I’ve got your attention.)

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza
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Spinach & Artichoke Pizza

because you cannot talk about artichokes without talking about spinach at least once! 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1-2 artichokes
  • 1.5 tbsp olive oil
  • 2 cups spinach
  • 1 clove garlic
  • 4 individual whole wheat flatbreads
  • 4 oz fontina cheese
  • 1 cup watercress

Instructions

  1. Cook the artichokes to your liking. (I cooked all my artichokes at once and used them throughout the week.)

  2. Preheat the oven to 350 degrees. Place tinfoil on top of a baking sheet. Add the 4 flatbreads to the baking sheet. 

  3. In a small sautée pan, add 1/2 a tbsp of olive oil into the pan and the 2 cups of spinach. Heat on medium until the spinach is wilted. 

  4. Add the remaining 1 tbsp of olive oil to a small mixing bowl and mince the garlic. Mix the garlic and olive oil together and lightly spread on the flatbreads. 

  5. Add the spinach to each of the 4 flatbreads.

  6. Shred the fontina cheese. Add one ounce to each of the flatbreads. 

  7. Add cooked artichoke hearts to the tops of each flatbread. 

  8. Place the flatbreads in the oven for 5 to 8 minutes. 

  9. After the flatbreads come out of the oven top with fresh watercress. 

Recipe Notes

If you prefer, you can use store-bought artichokes or check out this recipe for how to cook fresh ones. 

 

Spinach & Artichoke Flatbread Pizza

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spinach & Artichoke Flatbread Pizza

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Let me start off by saying this is certainly not one of my healthier recipes. Now that I got that out of the way, this grilled cheese is incredible. And while I do not condone this as healthy, you are getting some veggies along side all that cheese!

Green Goddess Grilled Cheese

Note: make sure you strategically place your cheese if you want to get that awesome pull apart cheese look when you cut this sandwich in half, otherwise you will be disappointed. Case in point check my video on Instagram.

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese
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Green Goddess Grilled Cheese

Herbs, Avocado & Spinach gives this grilled cheese incredible flavor and texture.

Ingredients

For the Green Goddess Pesto

  • 1/2 cup basil
  • 1/2 cup parsley
  • 1/4 cup scallions
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 1/2 lemon, juiced

For the grilled cheese

  • 1 tsp butter
  • 2 slices sourdough bread
  • 2 TBSP Green Goddess Pesto
  • 1-2 oz havarti cheese
  • 1 oz mozzarella cheese, shredded
  • 1/2 cup spinach
  • 1/4 avocado

Instructions

  1. In a food processor, add the pesto ingredients, basil, parsley, scallions, pine nuts, garlic, and lemon juice. Blend until all the ingredients are well combined. 

  2. In a large skillet, on medium heat, add the teaspoon of butter.

  3. Once the butter is melted, add the two slices of sourdough. Flip so both sides are toasted evenly. 

  4. Take the toasted bread off the skillet. Add the pesto, havarti cheese, mozzarella cheese, spinach and avocado to the bread. Top with the other piece of bread

  5. Add the sandwich back to the skillet. Cook on each side for about 5 minutes, or until the cheese is melted to your liking! 

Green Goddess Grilled Cheese

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Green Goddess Grilled Cheese

Spinach & Feta Hummus

Spinach & Feta Hummus

I can’t believe it has taken me over a year to share a hummus recipe. I basically treat hummus as a good group.  It really goes with anything! And although I love a great traditional hummus (and in case you were wondering,  I HATE red pepper hummus), I wanted to share something different, which is why I created this spinach and feta hummus.

Spinach & Feta Hummus

And now that I think about it, spinach and feta hummus covers 3 food groups! But really, spinach and feta are a perfect pair that makes for a delicious hummus! And the more I think about it, I have never seen this flavor in grocery stories, have you?
Spinach & Feta Hummus

Spinach & Feta Hummus

Spinach & Feta Hummus
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Spinach & Feta Hummus

Spinach & Feta are a perfect pair, made even tastier as hummus. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cups chickpeas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 cup spinach
  • 1/4 cup feta

Instructions

  1. Drain the chickpeas, run under cold water in a colander. Remove any loose skin. 

  2. Add the chickpeas, tahini, olive oil, lemon juice, spinach, and feta to a food processor and blend until the hummus is smooth. 

  3. To serve, add a drizzle of olive oil, feta, pine nuts, and pita. 

Recipe Notes

Refrigerate hummus in a sealed container. Hummus will last 3-5 days in the refrigerator. 

Spinach & Feta Hummus

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spinach & Feta Hummus

Creamy Kale & Spinach Squash Tacos

In Washington, DC there is an amazing vegetarian taco shop call Chaia. The restaurant is located in a quaint little house in Georgetown and the interior design begs to be instagrammed. Chaia’s Farm to Taco tag line is certainly one that I can get behind. They serve a rotating selection of seasonal tacos however, the Creamy Kale and Potato taco is served year round and for good reason. I could eat this taco every day and never be disappointed.

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I had to try to make this wonderful creation for myself, but honestly, I have no idea how they get it so creamy. I gave it my best effort and I think i got pretty close. And then I decided to take this taco to the next level the only way I know how… add it an egg on it!

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Creamy Kale & Spinach Squash Tacos

  • Servings: 1
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a creamy fall squash taco made infinitely better with an egg on top

Ingredients

    – 1 TBSP Olive Oil + 2 tsp, divided
  • 1 small Delicata squash or half an Acorn squash
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, chopped
  • 3 cups Kale, chopped stems removed
  • 3 cups spinach, chopped
  • 1 cup skim milk
  • 1 TBSP whole wheat flour
  • 1 oz fontina cheese
  • 2 small wheat/corn tortillas
  • optional: 1-2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Slice squash into half inch thick rounds, scoop out the seeds.
  3. Drizzle 1 tsp of olive oil on squash, place in the oven for 25 minutes.
  4. Place a medium sized pot on the stove on medium and add 1 TBSP of olive oil, garlic, and onions.
  5. Let garlic sweat for a couple of minutes.
  6. Add the kale and spinach and cook for 5-8 minutes.
  7. Once the kale and spinach is wilted, add milk and continue to stir gently.
  8. After 5 minutes add the flour and continue to stir until ingredients thicken.
  9. Take the pot off the heat.
  10. Slice the fontina cheese and place on top of the tortilla. Add the tortilla directly on the oven shelves for 2 minutes. (You can also heat them up in a toaster oven on the bake setting).
  11. Take the squash out of the oven (after 25 minutes).
  12. To assemble the tacos, add the creamy kale and spinach to the tortilla (cheese already melted). Add 2-3 slices of squash and mash with a fork.
  13. Optional: But not really- Cook 1-2 eggs over easy. Add on top of the tacos.
  14. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Black Bean Mango Salad

I am all about interesting salads. I can’t remember the last time I had a typical garden salad. My favorite kind of salads include fruit but I have never had mango in a salad…until now.

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Mango and black beans don’t seem like a natural pairing, right? That is what I thought too before I tried this salad. The mango just adds a lighter sweeter aspect to a more traditional black bean salad.

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For this salad I combined black beans, red onion, & avocado over a bed of spinach and then added the mango. To dress the salad, I made an avocado, cilantro, lime dressing. I initially tried to make a yogurt based cilantro lime dressing but I found out the hard way, after, I dressed the salad, that it really didn’t taste right. I am not sure why but I think the yogurt was just too tangy. The avocado was a great replacement that helped bring out the cilantro flavor.

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This is another great lunch salad to try when you are getting bored with your usual routine.

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Green Pear Smoothie

Looking to detox after a sugar overload this weekend? Start your morning with this delicious and sweet green pear smoothie. This smoothie is naturally sweetened with pears and figs.

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This green drink is a smoothie and not a juice. Smoothie’s blend whole ingredient whereas juice leaves a by product known as pulp.

Over the years I have read and researched about the benefits of juicing: the main takeaway is always the same. Juicing fruits and vegetables removes all of the fiber. Fiber keeps you full. If you remove all the fiber, the minute you finish your juice you are likely to still be hungry. Proponents of juicing believe that a juice cleanse will detox your body, however your body has this organ, known as the liver, which detoxes your body, specifically your blood of harmful chemicals.

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My personal preference has always been smoothies. They keep me full longer and are a better breakfast or snack for me than a glass of fresh pressed juice. That’s not to say I wouldn’t drink fresh pressed juice, but I am more likely than not going to share smoothie recipes with you.

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Smoothie recipes can still be dairy free and refined sugar free! This recipe uses almond milk instead of regular milk or yogurt. One trick is to freeze almond milk in ice cube trays so you don’t have to add additional ice that waters down the flavor. The smoothie is sweetened with pears and figs and doesn’t require any additional sugar. I would recommend adding one fig at a time. I think the sweetness from one dried fig will be plenty!

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I promise you won’t even tell that there are 2 cups of spinach!

Green Pear Smoothie

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