gluten-free

KNR, p. 197 “Blueberry Watermelon Smoothies”

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Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

Here are two of our favorite fruit smoothie recipes:

Blueberry/Watermelon Smoothies

Charlie & Sheila Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or larger
  • 1 strainer, large, medium mesh

Ingredients
  

Blueberry-Watermelon Smoothie

  • 1 cup blueberries, frozen
  • 2  1/2  cups seedless watermelon, cubed
  • 1/2 cup watermelon juice
  • 1 pinch sea salt

Instructions
 

  • Use 16 oz (or bigger) blender.
  • Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.
  • Add blueberries, 1 1/2 cups cubed watermelon, watermelon juice to the blender.
  • Add pinch of sea salt to blender.
  • Blend until smooth, about 1 minute.
Keyword Smoothie

 

Blueberry Smoothie

Charlie & Sheila Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or larger

Ingredients
  

  • 1 cup frozen blueberries
  • 6 ounces pineapple juice
  • 1/2  cup water
  • 1 pinch sea salt

Instructions
 

  • Use 16 oz. blender (or bigger)
  • Add blueberries, pineapple juice, water, and sea salt to blender.
  • Blend until smooth, about 1 minute.
Keyword Smoothie

 

Variations:

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

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KNR, p. 224 “Parmesan Basil Veggies”

If there are no paragraph separations in your version of the recipe, please double-click on the title and they will appear.  🙂

The doc says I need to eat more vegetables. Sheila has been telling me that for years, but when the doc tossed his two bits into the checkup conversation at his office, I sighed and promised to eat all the broccoli on my plate. He frowned and told me that more than broccoli had to be on the menu. The guy does not have a sense of humor. I’m a grownup and figured I could pick and choose my eats, but evidently not anymore. He says it’s good for my heart though, so I’m all in.

I have to admit that Sheila has come up with some tasty ways to meet the goals – like the zucchini quiche and the tomato cucumber feta salad. Some veggies can be served steamed and/or with butter – like yellow squash or green beans. Broccoli, on the other hand IMO, needs some help. Here’s Sheila’s solution and with lots of taste testing, gets a ‘thumbs up’ from me.

Parmesan Basil Veggies

Sheila Kerrian
Print Recipe
Prep Time 10 minutes
Refrigeration 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 2 cups broccoli crowns, cut into small bite-sized pieces
  • 1 cup cauliflower, cut into small bite-sized pieces
  • 2 cups zucchini, cut into 1/4 inch chunks
  • 2 cups finely chopped carrots - 1/4 inch chunks
  • 2 cups grated Parmesan cheese
  • 1 Tablespoon garlic powder
  • 2 Tablespoons chopped, dried basil leaves
  • 1/4 cup vinegar
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream

Instructions
 

  • Place broccoli, cauliflower, zucchini, carrots, Parmesan cheese, garlic powder, and basil leaves into extra-large bowl.
  • Toss together until evenly mixed.
  • In separate bowl, mix together vinegar, mayonnaise, and sour cream until thoroughly blended.
  • Pour mayo mix over the vegetables and stir until the vegetables are well coated.
  • Chill in refrigerator for an hour.
  • Garnish with carrot bits and serve..
Keyword Vegetable

 


Enjoy!

 

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KNR, p. 291 Portuguese Veggie Dish – Peppers and Zucchini

Our trip to mainland Portugal was a food adventure to be sure. We always ask for, but rarely get, all the special secrets for some of the dishes we try. BUT, a generous chef at a Porto bed & breakfast not far from the train station, shared this wonderful vegetable recipe with us.

 

Sheila replicated it at home, so we know the cook authentically shared her list of ingredients. We came up with the proportions ourselves, but after our usual trial-and-error tasting sessions, it now looks and tastes the same as the original to us. They served it at breakfast alongside the eggs and pastries, but we have enjoyed it at every meal of the day.

 

Portuguese Veggie Dish - Peppers and Zucchini

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Portuguese
Servings 4

Ingredients
  

  • about 1/2 cup (1 small) Carrot
  • 1/2 cup green Bell Pepper
  • 1/2 cup red Bell Pepper
  • 1/2 cup yellow (or orange) Bell Pepper
  • about 2 cups (1 medium) Zucchini
  • 1 Tablespoon Avocado Oil olive oil can be substituted, but the flavor will be quite different
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Sea Salt
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon dried Oregano

Instructions
 

  • Wash carrot, peppers, and zucchini.
  • Peel carrot, then cut into 3" Julienne strips, about 1/2 cup.
  • Remove seeds from peppers, then cut into 3" Julienne strips, about 1/2 cup each of green, red, and yellow peppers.
  • Peel zucchini, then cut into 3" Julienne strips, about 2 cups.
  • Place all veggies and avocado oil into large saute pan on medium heat.
  • Add garlic, sea salt, and onion, and toss with veggies and oil until well coated.
  • Cover and lower temperature, and simmer for 5 minutes, then stir.
  • Add oregano and toss with veggies.
  • Continue to simmer until crisp tender, about another 5 minutes.

 

 

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