By: Angie Moreno

 

Quarantine has provided me the opportunity to try some new things I normally do not have time for.

Besides becoming a proficient WFH Mom/homeschooling teacher/short-order cook and wicked multi-tasker, I’ve been able to spend some more time in the kitchen experimenting with recipes.

Also, during quarantine we got a super-cute, super-active, super-high energy puppy named Dude, so I have not really become proficient at any of the above, more or less just surviving. But, can you blame me? Cuteness evidenced below.

 

Fresh Carrot Apple Celery Juice

This was my first attempt at juicing EVER. Typically, I put all ingredients in a high-speed blender and deal with it a little chunky (I don’t mind). I am a proponent of keeping the fiber in my fruits and veggies–contained in the peels and is largely reduced in the juicing process–so I normally stick to blending. Also, I am an advocate of no food waste, so I have a hard time throwing the peels out when I would otherwise eat them. But, a friend recently introduced me to some brilliant vegan nutrition pages and the fact that those leftover peels can actually be made into crackers. Mind. Literally. Blown. Also, more on that later.

That was about all the convincing I needed to give juicing a try. Except I don’t have a juicer. So, I tested my resourcefulness with a food processor and colander.

Admittedly, my kitchen gadget collection could use a serious upgrade, but that is really last on the COVID-19 lock down upgrade list.

If your gadget collection is a step up from mine, a more fine mesh strainer or colander would help keep any larger chunks out of your juice.

Something like, Exhibit A.

 

 

Exhibit A

 

Fruit and veggie puree after food processor.

 

 

 

 

 

 

 

 

Press out the puree into a bowl to make the juice. Empty into sealable containers once bowl becomes full.

Make sure to save the leftovers! Cracker recipe to follow!

 

 

 

 

 

 

Recipe

Ingredients (This will depend on how many days you want to make for ahead of time. I chose four to start.)

• 8 stalks celery, trimmed
• 4 Granny Smith apples, cored and sliced
• 8 medium carrots, peels and chopped in large pieces

Equipment

• Food Processor
• Strainer or colander
• Large Bowl

Directions

1. Prepare fruits and veggies as directed above. Position one day’s worth of fruit/veggie mix in food processor and place on ‘Food Processor’ setting. (i.e.: If preparing for four days as instructed, place chunks from 2 celery stalks, 1 Granny Smith apple, and 2 carrots in food processor). Note: If not all pieces fit in the processor at one time, add gradually. Add a minimal amount of water slowly, if needed to help soften.
2. Place colander or strainer over bowl and empty contents of food processor slowly into it; stop adding when full. If using a kitchen gadget similar to the one shown, squeeze over bowl to allow juice to flow out. If not, utilize another bowl, spoon (or again, if your kitchen gadget game is on point, you are probably way ahead of me on this–add ‘shrugging emoji’).
3. Continue to press and squeeze liquid out of contents until all liquid is removed.
4. Repeat steps with remaining ingredients.
5. Empty into mason jars, or other drinkable containers which can be tightly sealed. Refrigerate for up to seven days.
6. Place leftover remnants in Tupperware or even freezer-safe storage container for later use.

 

Empty juice contents into individual, sealable containers. Make sure to use within seven days when they are at their freshest.

 

Tri-Berry Choco Chia Bowl

This concoction was the brainchild of ‘I feel like something heartier than my usual post-workout smoothie’. This hit the spot.

It’s amazing what a few minor tweaks to a usual recipe can do. I used most of my usual ingredients, just a lot less water. The result? It was like I was eating a fruity, frozen dessert for breakfast, and it totally made my day.

 

This healthy number disguised as a tasty treat is a real bonus in that cacao is ‘choc’ full of nutrients (‘choc’, get it?) –including calcium, iron, potassium, and magnesium– and omega-3’s in the chia seeds.

 

A blend of berries adds a ton of antioxidants, rounding out the healthy trifecta of vitamins, minerals, and healthy fats.

 

 

 

 

 

Nutritious, filling dish disguised as a yummy treat?

  Check.

Recipe

Ingredients

• 1 cup frozen mixed berries ( Note: can substitute berry of choice)
• 1 tbsp. chia seeds
• 1 tbsp. cacao powder (or cacao/maca powder blend)
• 1 scoop greens powder*
• 6 oz. water ( approximate, depending on desired thickness)

*Greens powder used in this recipe was Nature plus YOU Organic Super Greens Green Juice Powder. I have been using daily for two months now and really like.

Directions

1. Place frozen berries, chia seeds, greens powder of choice, and cacao powder in blender.
2. Add water and blend until smooth. Texture should be thick enough to eat with a spoon, but if you desire thinner, add more water.
3. Enjoy immediately!

Note: If you need it sweeter, or want to play around with flavors, feel free to add: a half scoop of protein powder of choice, sprinkle of Stevia, milk or milk substitute in place of water.

 

Make sure to grab a spoon!

 

 

 

 

 

 

 

 

I’d love to get your feedback on recipes, and if you made any changes! Feel free to email us at realresults@anwnutrition.com

 

 

About the Author…

Angie Moreno has a B.S. in Nutrition, over 20 years in corporate health and wellness, is a nutrition blogger, and budding food enthusiast. Still, recognizing she is not a chef–sous or any other–by any means, the dietitians of ANW are kind enough to let Angie post experimental recipes here on their website’s blog page. The recipes, and opinions expressed herein, are solely of the writer. If you like them.

 

How’s your Quarantine going?

 

Follow us on Instagram @advantagenutritionandwellness and Facebook!