Slice, Dice & Dish - Bringing meals back to the table for the love and health of our families.

Smoothie Recipe Round-Up

As the weather gets warmer I don’t crave heavy meals as much as I do when it’s cold. Maybe that’s because I’m bundled up and not thinking about swimsuit season!

All of the smoothies I have on my blog are great to add in to your diet any time of year. The sweet potato in most of the recipes helps keep you satisfied, plus they are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They’re also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.

On Sundays I roast 3-4 sweet potatoes while I’m doing others things so they are ready to go throughout the week.

In each smoothie I add a scoop of Pampered Chef’s Pea Protein and Super Veggie. All of Pampered Chef’s Enrichables are soy free, vegan, gluten-free, non-GMO, dairy-free and made without nuts. One scoop per recipes as a nutritional boost with no effort! If you’re wondering if Enrichables might be a good fit for you, try taking this QUIZ and see!

The Enrichables add a boost to your smoothies and can be substituted with an alternate protein powder if you want or omitted all together. The smoothies are packed with nutrients as they are so you’ll be fine.

Here are all of my smoothie recipes so you can click on any of the ones you want and give them a try!

Chocolate Covered Banana Smoothie

Check out this recipe

Pineapple Sweet Potato Smoothie

Check out this recipe

PB&J Sweet Potato Smoothie

Check out this recipe

Berry Orange Spinach Sweet Potato Smoothie

Check out this recipe

Spinach Banana Sweet Potato Smoothie

Check out this recipe

Blueberry Sweet Potato Smoothie

Check out this recipe

Brownie Batter Smoothie

Check out this recipe

SHOP MY KITCHEN!

If you make these recipes, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

May 29, 2023May 26, 2023

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Summer Mojo Veggie Toss (GF/DF)

Grab the zucchini and yellow squash from your garden bounty for this one! This is delicious on its own or with grilled shrimp or chicken on top!

Did you know that zucchini botanically is classified as a fruit? I didn’t either! Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. It is rich in antioxidants and contains small amounts of iron, calcium, zinc, and several vitamins.

Yellow squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, manganese and potassium. A cup of sliced yellow squash offers 9% of your daily iron requirement and 14% of your daily folate requirement.

Serrano peppers are a spicy pepper used in a variety of different cuisines. It contains a variety of vitamins and minerals, including vitamin C, potassium, copper, and manganese, and is low in calories and fat.

Mojo in recipes refers to A marinade used throughout the Caribbean and South America that uses citrus juices as a base.

Another pretty dish full of nutrients that you can feel good about!

Enjoy!

Summer Mojo Veggie Toss (GF/DF)

Course: Side Dish

Cuisine: American

Keyword: Dairy Free, Gluten Free, summer, vegetables

Servings:

Calories: 308kcal

Spanish for “sauce,” this traditional mojo has citrus for tang that marries these summer vegetables perfectly

Print Recipe

Equipment

Ingredients

6 limes
½ small red onion
2 serrano peppers, stemmed and seeded
1 bunch fresh cilantro
½ cup plus 1 tablespoon olive oil, divided
3 garlic cloves, peeled
1 teaspoon salt
1 teaspoon sugar
3 medium zucchini
1 medium yellow squash
1 carrot, peeled and cut into matchsticks
1 pound asparagus, cut into 1-inch pieces

Instructions

For the sauce, juice the limes to measure 1 cup juice. Slice the onion into quarters. Place the juice, onion, serranos, cilantro, ½ cup oil, garlic, salt and sugar into a blender container. Cover and blend until smooth.
Spiralize the zucchini and yellow squash and set aside.
Heat the remaining oil in a large skillet over medium-high heat 1-3 minutes or until shimmering. Add the carrots and asparagus roast 8-10 minutes until the they begin to soften and caramelize. Remove from the skillet and keep warm. Add the zucchini and squash and toss until al dente, about 2 minutes, then transfer to a large serving bowl.
Add the sauce to the zoodles and toss until evenly coated. Top with the carrots and apsaragus and serve immediately.

Notes

HOP THIS RECIPE BY CLICKING AN IMAGE BELOW:

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!

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Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

May 26, 2023May 26, 2023

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Vintage Boston Chocolate Fudge Cake (GF)

I’ve recently become OBSESSED with a vintage cookbook! About 25 years ago, I found the Modern Guide to Better Meals by Jessie Marie DeBoth at an antique store near where my aunt lived in Skaneateles, NY. Over the years I’ve looked through but last week, I picked it up and have been reading it page-by-page and I’m fascinated!

I’m completely intrigued by the simplicity (or so I thought), the lack of seasoning (most recipes only use salt, pepper and on occasion, mace) and the reality that shortening was a major pantry staple. Also, breadcrumbs are not what we think of breadcrumbs in 2023.

This cookbook in particular is two FULL YEARS of daily menus. The forward says in part:

This Calendar of dinners has been prepared as a quick, handy, and accurate reference work for hostesses, home-makers and cook alike; a compendium of what to serve and how to prepare it on special occasions and on any day of the year.

I’m happy to read that these are “special occasion” menus because each is a FULL menu! Salad, protein, vegetable (at least one) and dessert. Cooking one of these full menus would take all day, even with modern conveniences. I couldn’t imagine any individual being able to make these meals day after day and surviving! Many recipe are soufflés (reminder that I need to order a soufflé dish) and ring molds (reminder that I need to order a ring mold too) and appear to take hours.

After getting deeper and deeper into the book, I went online to see what other books Jessie Marie had written. She has many available on Etsy and eBay. Then I found this article with information on Ms DeBoth’s life. I’m mesmerized! And then to read that she was a celebrity chef back when celebrity chef’s weren’t even a thing. Wow! What an inspiration!

I shared with my friends some of the recipes I was found most interesting, including Ginger Ale Salad, Hog Jowls with Poached Eggs, Baked Stuffed Heart, and Broken Stuffing Ring. One of my friends challenged me to make some of the recipes. I shared that with Bill and he agreed that we need to try some… but within reason!

Deciding to start with a dessert, mainly because I had all of the ingredients on hand short of shortening (pun intended), I got out the ingredients and went to work. Remember when you hear over and over to read ALL instructions before beginning to cook or bake? That definitely rings true with this cookbook!

Today’s cookbooks have exact measurements, and clear and linear instructions. That’s not the case with this book, although I’m sure it all made sense “back in the day.”

For example, here are the instructions for this cake recipe:

Blend shortening, salt, soda and vanilla; add sugar and cream thoroughly. Add yolks. Stir in sifted dry ingredients alternately with cream and water. Fold in stiff whites. Bake in greased 10-inch square pan in moderate oven, 350˚F, about 50 minutes. Frost as desired.

Realizing I needed to separate the eggs (not listed as separated in the ingredients list) and needing to beat them to stiff peaks, I opted to do that step first with my electric mixer. Another note: an egg beater is often referenced. I used one once and it was exhausting!

All in all, it took me about an hour to prep the cake batter. Since the instructions were not crystal clear, I found I had to think through the steps a little more than usual. In the end, though, I created a delicious, moist cake that we will definitely make again! Here is the recipe with updated instructions and the ingredients I ended up using.

I did make my own gluten-free cake flour by sifting 14 tablespoons all-purpose gluten free flour (1:1) with 2 tablespoon cornstarch per 1 cup of flour required.

Enjoy!