Makes 4 servings Prep time: 5 MIN
4 cups frozen strawberries (You can use fresh but they must be frozen first)
3 Tablespoons agave nectar or honey (add more for even sweeter taste)
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice
Add the frozen strawberries, agave nectar (or local honey), yogurt and lemon juice to the bowl of a food processor or powerful blender. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
Have you ever read the ingredients on a bottle of salad dressing? Holy chemicals batman!
They put a ton of garbage in there and it really makes you wonder why. I don’t think we need all those chemicals to make salad dressing taste great! So, I decided to make my own easy Homemade Raspberry Vinaigrette Salad Dressing Recipe.
Raspberry Vinaigrette is one of my favorite dressings and you can easily make it in your [eafl id=1316 name=”Vitamix 5300 Blender – Article Link” text=”Vitamix”] or [eafl id=1295 name=”NutriBullet Pro – Article Link” text=”NutriBullet”].
- ¾ cup olive oil
- ¼ cup [eafl id=1293 name=”Bragg Organic Apple Cider Vinegar – Article Link” text=”apple cider vinegar”]
- 1 tsp salt
- 1 tsp dried basil
- ½ cup frozen (or fresh) raspberries
- ¼ cup water
- Place all the the ingredients, in the order listed, into a blender.
- Secure lid.
- Blend for about 30 seconds or until smooth.
This really turned out delicious. It’s so simple and easy to make. And it doesn’t need all of those extra things you find in store-bought salad dressings.
It’s cold out which means I’m dreaming of the tropics!!! When the tropical craving hits, a trip to the frozen foods section of my grocery store can provide some beachy-inspiration in no time. My tasty 5-ingredient tropical smoothie is just what the doctor ordered!
I start with fresh bananas, then frozen pineapple, frozen mangoes, a fresh orange, and…the last ingredient… drum roll…
Coconut water! I’m obsessed with the stuff, and always keep it on hand as a nice natural source of electrolytes to drink during and after workouts. But as it turns out, coconut water is also the perfect light tropical liquid for blending up smoothies!
Just toss all of the ingredients into your Vitamix and puree to perfection.
If you’ve never been treated to fresh garlic and herb mayonnaise (aioli mayonnaise), it’s time to pamper yourself. Obviously, home made Aioli Mayo won’t store as long as the store-bought variety, but you’ll enjoy a much healthier and preservative-free version!
Ingredients: all ingredients should be at room temperature
1 egg yolk
1 tbsp lemon juice (fresh squeezed)
1 tbsp garlic, diced
Pinch of sea salt
1 twist freshly ground pepper
1 cup extra virgin olive oil
Pinch cayenne pepper (optional)
Fresh herbs, chopped (optional)
Place all ingredients except olive oil in Vitamix, blend everything except the olive oil for about 1 minute. Next, very slowly add the olive oil and continue to blend until creamy and smooth. Adjust salt & pepper as needed. The optional cayenne pepper and fresh herbs can be added at any time.
I can barely type I’m so excited about this recipe for Cauliflower Mash!! My Mother in Law sent me a recipe for a cauliflower mash last week and it inspired me to try to make my own. I have always been skeptical that any veggie can taste like mashed potatoes but I have been proven wrong. This is better than mashed potatoes!!!! You seriously cant believe how creamy it tastes.
This is a side dish which will be a major staple for us now. Besides being delicious, cauliflower has many health benefits. It contains a large amount of Vitamin C, folate, and Vitamin K. Not to mention it is very low in calories so you can eat a lot of it.
I served the cauliflower mash with sliders that were out of this world! I will share that recipe soon. The cauliflower mash is so important it needed its own recipe post. We have leftover mash that I am going to reheat with chicken this evening. You could really change this mash recipe by adding any herbs you desire or even a little prosciutto for crunch and of course there’s always room for cheese!
1 head of cauliflower
2 cups of chicken stock
4 sprigs of fresh rosemary
5 cloves of fresh garlic
Cut the leaves of the cauliflower and discard (they taste bitter)
Place cauliflower in dutch oven or crock pot with 5 cloves of smashed garlic and rosemary leaves.
Cover with chicken broth and bring to a boil for 15 mins (check it halfway through so it doesn’t burn). Depending on your heat setting cook for as little as 10 mins. or as many as 20 mins.
Remove the cauliflower from the broth and place the cauliflower into the Vitamix or food processor. The rosemary and garlic will be chopped/ground thoroughly in the blender. Do not add the broth to the mash as it would make the mashed cauliflower too wet.
Mash the cauliflower on low until creamy smooth. Make sure to spoon down the sides so the larger chunks of cauliflower get mashed too.
I made mine earlier in the day so I just put it into a baking dish and reheated before dinner. Tastes great reheated. Also can be prepared the night before for Thanksgiving dinner.
WHAT YOU NEED
- 1 cup macadamia nuts (soaked overnight) (nut soaking guide)
- 1 cup coconut cream
- 1 tbsp vanilla extract or fresh vanilla pods
- 2 tbsp honey (extra to drizzle)
WHAT TO DO
- Combine ingredients together in your Vitamix blender. Blend until smooth.
Run the mixture through an ice cream machine as per instructions.
If you don’t have an ice cream machine, place in the freezer in a large container and freeze until firm (approx. 4 hours), removing every hour to whisk with a fork.
- Serve and drizzle with honey.