Blueberry Almond Cardamom Smoothie

Smoothies are one of my favorite things about summer. There’s nothing like a cold smoothie at the end of a hard and hot workout for a no-brainer recovery meal. I’ve previously shared my other go-to peanut butter and banana concoction, but this is another excellent option for those that aren’t fans of banana or are in the mood for a less sweet experience.

Blueberry Cardamom Smoothie {{Baking Bytes}}

Plenty of blueberry flavor with hints of almond and cardamom make this reminiscent of one of my favorite pies, while the other mix-ins add protein and healthy fats to keep me full. Spinach is the best secret ingredient and if your blender allows, feel free to add more. As written, this recipe nearly exactly fills my single-serving blender (a bit overfills  it with the higher ends of everything) but if you’re using a standard size you can easily double the spinach content without affecting the delicious flavor.

Blueberry Cardamom Smoothie {{Baking Bytes}}

Like all smoothies, this one is super easy to tailor to your caloric needs: use the low end of the protein powder, chia, and hemp (or skip them entirely) for a lighter snack or a healthy dessert, and the full amounts for a proper meal replacement. I like my smoothies and milkshakes quite thick, but you can add extra almond milk to thin yours out if necessary.

Perfect for the next time you want pie but need protein, this is a great go-to to add to your summer smoothie repertoire.

Blueberry Almond Cardamom Smoothie

Makes 16-20 oz

Ingredients

3/4 cup frozen blueberries
2-inch piece frozen banana (optional, adds a touch of sweetness)
1/2 – 1 scoop vanilla protein powder
1-2 Tbsp chia seeds
1-2 Tbsp hemp hearts
1/4 – 1/2 tsp ground cardamom, to taste
1/4 tsp almond extract
1 cup spinach, frozen and crushed1
3/4 – 1 cup almond milk, to taste

Directions

  1. Add all ingredients to a blender (I find it easiest to add the spinach and almond milk last) and process until smooth.
  2. Taste and add extra spice or thin almond milk as preferred.
  3. Enjoy immediately.

Notes

Easiest way to do this is just to pop a whole bag of fresh spinach in the freezer. Once frozen you can crush it with your hands or a rolling pin, which makes it much easier to pour into the blender cup.

Pear & Pomegranate Winter Salad

Although the blogosphere doesn’t always advertise as such, winter is just as good for salads as the heat of summer. I do eat fewer entree salads in the winter (unless it’s a sautéed steak version) but we nearly always have a side salad with dinner. With different produce available it’s a great time to mix up the flavors a bit and give your standard toppings a break.

Pomegranate makes its debut in late fall, and is often used for everything from smoothies to desserts. With a tart flavor and saturated color, it’s also a perfect topping to brighten both the flavor and aesthetic of a winter salad. My favorite combination is with pears, but green apples, oranges or blood oranges, and Asian pears are all delightful pairings.

Pear & Pomegranate Salad {{Baking Bytes}}

For crunch and a dash of protein, sliced almonds or toasted pumpkin seeds are my favorite additions. They are both neutral enough to blend with nearly everything, and add just enough texture to each bite.

Goat cheese is my go-to for almost everything, but for a punchier flavor feta is a great choice. A crumbly cheese works best but the palate is very versatile if chevré isn’t your thing. For the dairy-free folks, this salad is also excellent sans cheese entirely.

Pear & Pomegranate Salad {{Baking Bytes}}

Lastly, a good quality balsamic vinegar is key here. I personally rarely use legitimate salad dressings and just dress mine with one of my large collection of Olivelle balsamic vinegars. Crisp Anjou Pear Balsamic Vinegar is my favorite for this particular salad, but a plain barrel-aged balsamic, anything with rosemary, or your favorite more neutral vinaigrette would also do nicely. I do recommend using a more viscous vinegar or a reduction to allow for a better coating.

Pear & Pomegranate Salad {{Baking Bytes}}

Brighten your dinner table with this healthy and delicious salad that’s easy enough for every day, and fancy enough for holiday parties.

Pear & Pomegranate Winter Salad

Serves 4

Ingredients

5 oz baby spinach (or more, to taste)
1/4 cup Olivelle Crisp Anjou Pear Balsamic Vinegar1

1/2 medium pear, thinly sliced
1/2 cup pomegranate seeds
1/4 cup toasted pumpkin seeds or sliced almonds
4oz goat cheese

Directions

  1. In a serving bowl, add spinach and vinegar and gently toss to coat.
  2. Reserving 1-2 tablespoons of each, add the pomegranate seeds and pumpkin seeds or almonds. Add half the goat cheese and gently toss to combine.
  3. Arrange the pear on top of the salad, then garnish with remaining pomegranate seeds, pumpkin seeds or almonds, and goat cheese. Drizzle with addition vinegar or a sprinkle of freshly ground pepper, if desired.
  4. Enjoy promptly.

Notes

If preferred, you can substitute any dark balsamic vinegar or reduction, or your favorite rosemary vinaigrette. Barrel-aged vinegars are my favorite here!

Apple Cranberry Pie

If you’ve been eagerly awaiting the pie the inspired the apple cranberry sauce from two weeks ago…this is it. You’re welcome.

For the past couple of years, M and I have attended a huge potluck feast rather than having a tiny Thanksgiving all to ourselves. This is fantastic for being able to eat many different dishes without having to cook them all, but does have the downside of often eating things at room temperature, regardless of what their ideal temp might be. There are always numerous pies in many different flavors, and going home hungry is pretty much impossible. I usually contribute to the event with homemade dinner rolls, but I may switch it up this year.

Despite the multitude of desserts, I always personally bake pies just for the two of us. M doesn’t get excited about pumpkin pie (weirdo) and apple is typically his flavor of choice. Last year, I found an apple cranberry pie that sounds amazing, and, (with M’s blessing), opted to make that instead. I don’t hate plain apple pie by any means, but there are many other flavors I consider to be much more enticing.

I will never give up my pumpkin pie, but for a fresh flavor, this might be a new fall favorite. Traditional apple and cozy spices are complemented perfectly by the tart cranberries. It lends a more complex profile without being overwhelming, and still works just as well for both dessert and breakfast as your traditional apple. I’ve always been partial to the more tart fruits, and the addition of cranberries here is a wonderful update. A little almond extract completes the whole experience.

As a bonus, the cranberries also add some beautiful color to your place. Bright red cranberries make the dessert table more festive both in flavor and presentation, and you can really up the ante with some fun pie crust cutters. Arranging leaves is way less tedious than a lattice crust, and even more impressive looking; a win-win situation in my book. Paired with homemade cinnamon ice cream or cinnamon whipped cream (recipe included), the tart pie and creamy topping are a perfect end to any fall day.

If you’re looking for a way to add some flair to the table this year, look no further than this pie. It’s sure to be a hit, and maybe even a new holiday tradition.

Apple Cranberry Pie

Adapted from Sally’s Baking Addiction
Makes one standard pie

Ingredients

pastry for a double-crust pie

3 large apples, cored, peeled, and sliced thinly
1 1/2 cups fresh cranberries
3/4 cup sugar
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tsp almond extract

optional crust topping
1 Tbsp sugar
1 tsp cinnamon

cinnamon whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine apples, cranberries, sugar, cornstarch, spices, and extract. Let rest for at least 10 minutes.
  3. Roll out half your pie crust into a circle (as close as you can), then gently drape into the bottom of your pie dish. Trim edges to a half inch or so wider than the plate.
  4. Gently spoon your filling into the crust, using a slotted spoon to avoid the excess liquid.
  5. Roll out your remaining crust and arrange on top of the filling however you like (I used pie crust cutters for the shapes here), pinching together any seams. For bonus presentation points, crimp edges with your fingers or a fork, or arrange cutouts along the edge. If you do a full crust on top, cut a few vents for steam to escape.
  6. In a small container, stir or shake remaining cinnamon and sugar together. Sprinkle evenly on top of the pie (I use an empty spice container.)
  7. Bake for 20 minutes, then reduce the heat to 350 degrees Fahrenheit and continue to bake for an additional 30 minutes, or until crust is golden and filling is bubbly. If necessary, tent the pie with foil to avoid over-browning the crust.
  8. Let pie cool on the counter for at least three hours.
  9. Just before serving1, make the whipped cream. Using a hand-held or stand mixer, whip cream in a large bowl until soft peaks form.
  10. Add in sugar, vanilla, and cinnamon, and continue to whip to desired consistency.
  11. Serve pie at room temp, topped with cinnamon whipped cream or cinnamon ice cream. (Or your favorite vegan alternative.)
  12. Store leftovers in the refrigerator, covered with plastic wrap or foil.

Notes

You can make the whipped cream ahead of time and store it in the fridge, but you may want to whip it again just a bit before serving as it tends to loosen over time. It only takes a couple of minutes so I typically just make it on demand.

Apple Cranberry Sauce

Likely from here through Christmas my posts will be pretty seasonal, but also more abundant. Hope you enjoy the plethora of holiday options!

Of all the dishes weighing down a typical Thanksgiving table, cranberry sauce is one of my favorites. I love all the more sour berries and a nice tart cranberry sauce is a lovely addition of color and flavor to my plate. As a kid I’d often take seconds and thirds just of cranberry sauce, and adult me is not much different. The perfect cranberry sauce is different for everyone, and the key to happiness is making it yourself so it’s just right. Maybe you’ve always been an out of the can sort of person (no judgements!) but I encourage you to try the from-scratch version this year.

Cranberry sauce is one of those things I’m absurdly picky about, and it’s rare that someone else’s recipe really strikes my fancy. I need all the cinnamon and none of the orange, thick and chunky and not too sweet. I’m not sure why orange became the traditional flavor pairing, but I personally think it too easily overpowers the rest of the flavors.

Inspired by a pie last year (check back in two weeks for that), I tried utilizing apple instead. It complements the tart cranberry perfectly, without becoming a prominent flavor. Instead of it being an obvious addition, the apple blends more smoothly into the whole profile, adding a little something without necessarily being able to pinpoint it.

I added a smidge of almond extract to round out the holiday experience, but you can certainly use vanilla if you prefer. Almond is a nice twist on tradition without straying too far from comfy, and I often utilize it in fruit pies in lieu of (or addition to) vanilla extract.

This is definitely my new go-to cranberry sauce recipe, and I’m already looking forward to making it again in a few weeks. It’s excellent both chilled and warm, resulting it an excellent make-ahead recipe. Large enough to share or to enjoy copious leftovers, so long as everyone doesn’t serve themselves the same heaping amount I tend towards.

If for some reason you’re hesitant on the apple, or want to keep to a more traditional flavor, just leave that out. It’ll still be an excellent spiced cranberry sauce with a little almond boost.

Apple Cranberry Sauce

Makes about 2.5 cups

Ingredients

3 cups fresh cranberries
1 medium apple, grated
1/2 cup sugar
1/2 cup water

1/2 tsp cinnamon (or one stick), to taste
1/2 tsp allspice
1/4 tsp nutmeg

1/4 tsp almond extract (or vanilla)

Directions

  1. In a medium saucepan, stir together cranberries, apple, sugar, and water.
  2. Bring to a boil over medium heat, then reduce to a simmer.
  3. Stir in cinnamon, allspice, and nutmeg, and let simmer for about 10 minutes. Cranberries should be a mixture of burst and whole.
  4. Remove from heat and discard the cinnamon stick.
  5. Stir in almond extract and, if desired, use a fork or a silly egg salad masher to mash the cranberries to your desired texture. (I like mine chunky but all burst, so I mash mine pretty well.)
  6. Allow to cool briefly before serving, optionally garnished with sliced almonds.

Meyer Lemon Raspberry Spinach Salad

I feel a little silly even posting this as a recipe, and I don’t normally post recipes that require possibly hard-to-find ingredients, but I love this so much I just have to share it.

Last week I took a cooking class at Olivelle, a local store in Bozeman that sells olive oils, vinegars, salts, and spices. I’d never actually been in the store before I took the class on making crepes, and I’m guessing that was a solid financial decision as it’s very easy to spend a lot of money there.

Lemon Raspberry Spinach Salad {{Baking Bytes}}

One of the recipes in the class used a Meyer lemon balsamic vinegar, and it is possibly one of the most amazing things I’ve ever tried. Sweet and tangy, I knew it would be delicious all on its own as a salad dressing. Although I managed not to buy the crepe pan (yet), I did walk out with this Meyer lemon vinegar and a caramelized garlic olive oil.

Lemon Raspberry Spinach Salad {{Baking Bytes}}

I always buy giant bags of spinach for my breakfast smoothies, and I recently discovered Costco carries pretty reasonably priced sliced almonds as well, which are perfect for salad toppings. All that wonderful flavor and crunch without the giant pieces or the tedious chopping.

As my raspberry bushes are finally producing in abundance this year, I can’t just eat them all straight off the bush before they get overripe. Although I will probably freeze some, mostly I enjoy them fresh as a topping on salad, yogurt, ice cream, and probably soon, waffles. They add a wonderful burst of color and flavor to a salad, and change it up from my normal mandarin oranges or strawberries.

Lemon Raspberry Spinach Salad {{Baking Bytes}}

This salad is bright and tangy, and would go great as a side dish for almost any summer meal. I wrote out measurements for one, as that’s what I am usually making, but you can obviously increase it to feed several people at once. Make sure your spinach and your raspberries are reasonably dry and you are good to go for whatever quantities you like.

If you’re looking to make this into an entree, I think some chopped chicken or fish would be an excellent addition. I’ve eaten it as a side dish most days since I bought it, but if I ever bought chicken I’d certainly give the entree a try. If you do, let me know what you think!

And if you’re a local Bozemanite, get thee to Olivelle, pronto.

Lemon Raspberry Spinach salad
Serves 1

Ingredients

2 cups spinach, rinsed and dry
2-3 tsp Meyer Lemon balsamic vinegar

1/4 cup fresh raspberries, rinsed and dry
1 Tbsp sliced almonds

Directions

  1. In a medium bowl, combine spinach and vinegar, and use a rubber spatula to gently stir until spinach is well coated.
  2. Gently fold in raspberries and almonds (or add them after it’s plated if you want to make sure they are visible.)
  3. Enjoy immediately.