Serve this naturally sweet Wild Blueberry Smoothie Bowl for breakfast or as an afternoon snack to boost your energy, nourish your body, and satisfy your taste buds.
Adult (and kid) coloring books are all the rage, so if you haven’t had a chance yet to savor the relaxation and creativity associated with coloring, you may want to jump on the bandwagon asap! Our new book is now available for download. Visit our Thanks page to download your FREE copy.
In partnership with Wild Blueberries of North America, we created this recipe and included it in our new cookbook. We were compensated for the development of the recipe, and the partnership helped us bring the book to you at no cost.
To hear all about the cookbook and the recipes, tune in to Cooking with the Moms, our podcast on iTunes.
Our Wild Blueberry Blast Smoothie Bowl is perfect for kids of all ages as well as adults of all ages! It has everything we could ask for in a breakfast or snack including fiber, vitamin C, and health-enhancing antioxidants.
- ¾ cup 100% orange juice
- ¾ cup frozen Wild Blueberries
- ½ cup 2%-fat vanilla Greek yogurt
- ½ cup frozen pineapple chunks
- 1 teaspoon chia seeds
- Optional Toppings: Frozen Wild Blueberries, pineapple, strawberries, granola
- Place the juice, frozen Wild Blueberries, yogurt, pineapple, and chia seeds in a blender and blend until smooth.
- Pour into individual bowls and garnish with your choice of optional toppings.
Sneak Preview: Here is an example of our Wild Blueberry mandala coloring page from The Smoothie Bowl Coloring Cookbook ….
… and here’s what it looked like as we colored in the lines during a recent Periscope live-stream video! (BTW, if you want to follow us on Periscope, click here: Periscope.tv/MealMakeovrMoms
Visit the Wild About Blueberries Blog for the complete Wild Blueberry Blast Smoothie Bowl recipe.
We’re thrilled to announce the release of THE SMOOTHIE BOWL COLORING COOKBOOK: Healthy Recipes and Playful Mandala Food Designs for Kids and Adults.
Visit our Thanks page to download your FREE copy.
The book includes 10 nutritious smoothie bowl recipes, 10 mandala food designs, 5 bonus coloring pages, and a how-to guide for making smoothie bowls.
Getting healthy, protein-rich foods onto the family breakfast table just got a whole lot easier with our newest recipes for Pumpkin Maple Pancakes and Blueberry Banana French Toast in a Mug and this adorable and engaging NEW illustrated children’s book, Lady Pancake & Sir French Toast.
Click the play button above, and don’t forget to SUBSCRIBE to our show on iTunes.
Lady Pancake & Sir French Toast are good friends who find themselves on a zany race through a food-filled fridge for the final drop of maple syrup. The book is hilarious, and it got us wondering which of these breakfast favorites families love best: Pancakes or French toast. So we surveyed our community and found that a whopping 87% like pancakes better.
As for Lady Pancake and Sir French Toast, you’ll have to read the book to find out which tasty character got to the maple syrup first.
Author Josh Funk has quite the imagination and yes, he wove plenty of nutritious vegetables into his tasty tale including Brussels sprouts, beets, and beans!
If Lady Pancake is more your style, then here’s our recipe for Pumpkin Maple Pancakes, which we shared on the podcast. This recipe is perfect for pleasing even the pickiest of eaters because it’s flavorful, filled with fiber and protein, and has 70% of the daily requirement for immune-boosting vitamin A, thanks to the pumpkin. Lady Pancake would be proud 🙂
If Sir French Toast is more in your culinary wheelhouse, then check out our Blueberry Banana French Toast in a Mug. It’s easy, packed with fiber and protein, and fun for kids (and adults) of all ages.
It’s Giveaway Time!
We’re Giving Away a Copy of Lady Pancake & Sir French Toast and some fun swag related to the book!
TO ENTER post a comment here and tell us which your family prefers: pancakes or French toast. Or simply tell us why you’d like to win this book! (U.S. and Canada only please)
We will enter you into the giveaway additional times if you …
> Tweet about the giveaway with a link back to this post.
> Share the giveaway news with your Facebook fans and friends with a link back to the post.
> Follow us on Pinterest.
Giveaway ends at noon EST on November 13th, so hurry up and enter!
And be sure to tune in to Cooking with the Moms for all the fun!
Every year, the Academy of Nutrition and Dietetics (AND) hosts the Food & Nutrition Conference and Expo (FNCE), the world’s largest meeting of food and nutrition professionals. This year it was in Nashville, so we traveled to the Music City with over eleven thousand of our fellow registered dietitian nutritionists for a taste of the hottest food trends and the latest nutrition news.
Together on the show, we dish about the trend toward clean eating and labeling, how mainstream food companies are giving their packaged products a healthy makeover, nutritional superstars like probiotics and sprouted grains, food waste and how to reduce it, eating with a spiritual compass, and so much more.
Back in the day (1982 to be exact), I spent a year living in Portland, OR where I completed my dietetic internship at the Oregon Health Sciences University. I loved living in the Northwest, and last weekend, I had the opportunity to go back! For three delicious days, I visited Wenatchee, WA where I learned about a sweet new apple variety called Ambrosia.
I was more excited than a kid in a candy store during my visit. I toured orchards and learned about the chance birth of this honey-flavored, crisp, juicy apple variety, and I was blown away by the hard work that goes into growing, hand picking, packing and shipping these beauties across the US (and the world!)
Ambrosia apples have a honey taste and a perfumed aroma making them among the sweetest apple varieties on the market. The word Ambrosia literally means, Food of the Gods.
This flavorful apple-topped pizza comes together quickly with a store-bought flatbread pizza crust, Cheddar cheese, crispy bacon, green onions, sweet slices of Ambrosia apples, and maple syrup.
Add a fun new twist to family pizza night with a sweet apple topping!
I created this recipe after joining six other food writers last weekend for an Ambrosia Apple Tour in Wenatchee, WA sponsored by Columbia Marketing International (CMI). My expenses were paid for, but I was not paid to write this post or develop this recipe. All opinions are my own.
I traveled to central Washington state for a tour of Ambrosia apple orchards (and a few vineyards!), and I got a glimpse into how new apple varieties like Ambrosia are developed and how they’re grown, picked, and shipped to supermarkets across the country. I saw acres of apple trees heavy with fruit, tasted sweet, crisp apples out of hand and in dishes like Warm Curried Ambrosia Apple Soup with Creme Fraiche, and feasted my eyes on the Cascade Mountains which surrounded us during our entire visit.
Imagine spending two days walking through fields of perfectly ripe, ruby-red raspberries (munching all the way!) and then driving a mile down the road to see those same raspberries cleaned, flash frozen, and placed gently into boxes or bags for shipment to grocery stores and foodservice providers nationwide.
Along with six other foodies, I was recently invited to attend an educational raspberry harvest event in Lynden, WA, sponsored by the National Processed Raspberry Council (NPRC). (Did you know that nearly 90% of the frozen raspberries produced in the U.S. come from this area of the country?)
I was compensated for travel and lodging; all comments and opinions are my own.
Backyard gardens are brimming with vegetables this time of year, and it’s fun to create recipes based on what’s fresh and ready to pick. Beets, cucumbers, onions, Romaine lettuce and fresh herbs were at their peak in my sister’s Olympia, WA garden during my recent visit, so we decided to create this pickled salad together.
For me, the addition of cheese and nuts to a salad really makes it special, so we opted to add feta and toasted pecans to our salad. Another thing that’s special about this salad is the view of Puget Sound … and Mount Rainier when it’s clear.
I’ve lived in New England for a half century and have never been to Block Island, a 10-square mile island off the coast of Rhode Island. All of that changed this week when I was invited to spend two nights with my husband, Don, at the Spring House Hotel.
Disclosure: My stay at the Spring House Hotel was paid for by the hotel. I was not compensated for my time or to write this blog post and all opinions are solely my own.
This elegant 50-room Victorian-style hotel sits up on a hill overlooking Old Harbor. Built in 1852, It’s the oldest hotel on Block Island and has had only four owners. Here’s what it looks like when the ferry pulls into the dock. I love that red brick roof!
Read on for the inside scoop on the Spring House Hotel as well as its current owner, Frank DiBiase who bought the hotel in 1989. He brought it back from bankruptcy, restored it back to its former glory days, and planted a GIANT vegetable garden that caught my eye … and my appetite!