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Berry-Orange Smoothie with Heritage Reserve Oranges

March 17, 2015

Heritage Reserve Naval Oranges

A number of weeks ago, before Ainsley arrived, the sweet people over at Heritage Reserve Naval Oranges offered to send me a case of their oranges for review. Joe loves oranges, so he was as excited as could be, but I was a little hesitant. You see, I’m not really a fan of oranges. There, I said it! It’s not that I mind them, but I rarely sit down and eat an orange for a snack because I always find the flesh a little tough and unappealing. Clementines on the other hand? I could eat five or six at a time!

Despite my hesitation I agreed to sample the oranges, and they couldn’t have arrived at a better time. They showed up at our doorstep a few days before Ainsley was born while we were battling horrible colds and we were eager for the extra dose of vitamin C. Honestly, I didn’t expect to be as blown away by these oranges as I was, but they are truly amazing. Since the team sent us a box of 72 oranges, we gave them away to everyone who visited us in the weeks following Ainsley’s arrival and everyone who tried them had the same reaction.

The flavor of these oranges is incredible and the flesh is soft and tender, almost like a giant clementine. I think it may have something to do with the age and quality of the trees? The trees they are grown on are anywhere between 50 and 112 years old. Dare I say these oranges were my version of citrus fruit heaven? They’re only available from February through April, and for you Twin Cities residents, word on the street is that they’re available at Cub Foods right now, so look out for them when you’re at the grocery store!

Orange Berry Smoothie (1) | Espresso and Cream

We’ve been working our way through our giant supply, finding ways to incorporate the oranges into meals and snacks. Joe has even taken to making smoothies with them in our Vitamix! I thought I would share with you our favorite combination as of late. Since Ainsley arrived, smoothies like this one have been a staple in my diet because I’m able to get a bunch of nutrition into a single meal.

Berry-Orange Smoothie with Heritage Reserve Oranges
Recipe type: Smoothie
Serves: 1
  • ½ cup milk or non-dairy milk of choice
  • ½ cup orange juice
  • 1 cup frozen mixed berries (I like the antioxidant blend from Target)
  • 1 Heritage Reserve Naval Orange, peeled
  • 3 to 4 ice cubes
  1. Combine all the ingredients in a blender and blend on medium high speed until smooth, about 2 to 3 minutes to really break up the flesh from the oranges. Serve immediately.



Berry Breakfast Cobbler

June 11, 2014

berry breakfast cobbler 4 | espresso and cream

I love breakfast more than any other meal of the day. We’ve been over this before, right? I tend to get pretty protective of my mornings, especially slow and lazy weekend mornings when Joe and I can watch the morning news and drink a pot of coffee together and eat breakfast with the sun shining through our big picture window. Although I love waking up early, even on the weekends, I don’t like to be rushed into action first thing in the morning. I’m all about having a little time to wake up and settle into the day.

If you’ve eaten dinner at my house any time in the last year and a half, the chances are pretty good that I’ve served you berry cobbler for dessert. This recipe from Sprouted Kitchen is one of my absolute favorite recipes because it’s easy, slightly healthier than a traditional cobbler and I always have the ingredients on hand. Usually I use frozen mixed berries in place of the blueberries and whatever Greek yogurt we happen to have in the fridge.

The other day I found myself thinking about that dessert and how fun it would be to have berry cobbler for breakfast. Since the base of any fruit dessert is, well, fruit, I figured it couldn’t be that hard to make a slightly indulgent yet totally breakfast-acceptable dish. And you know what? I was right.

berry breakfast cobbler 2 | espresso and cream
This Berry Breakfast Cobbler is going into regular rotation at our house, I can just feel it now. It’s perfect for breakfast, but Joe and I have also been eating it after dinner as a healthier way to ward off that need for something sweet at the end of the day. It’s packed with antioxidants from the berries and whole grains from the flour and oats, which add a hearty, earthy taste and texture in the best possible way.

Although I’m not one to typically use a lot of low-calorie sweeteners in my baking, I did sweeten the berry mixture with stevia instead of sugar to keep the calories in check and prevent this dish from becoming a morning sugar bomb in disguise. If you don’t want to use stevia, I would suggest swapping 1/2 cup of granulated sugar for the stevia in this recipe. I’m sure it would be every bit (if not more) delightful.

Berry Breakfast Cobbler
Recipe type: breakfast, dessert, snack
Serves: 6
  • Cobbler Topping
  • 1 cup whole wheat pastry flour or all-purpose flour
  • ½ cup old fashioned oats
  • 2 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • 3 tablespoons butter, cut into small pieces
  • 1 (6 oz) Greek yogurt (plain or some type of berry flavor - I used Greek blueberry)
  • Berry Base
  • 6 cups frozen mixed berries
  • ¼ cup granulated stevia (such as Truvia)
  • 3 tablespoons all-purpose flour
  1. Heat oven to 375°F. Spray a 9-inch deep-dish pie plate with cooking spray. Set aside.
  2. In a medium mixing bowl, combine the flour, oats, brown sugar and baking powder together until well-combined. Work the butter into the flour mixture with your hands until the butter is in very small pieces and mixture resembles a coarse meal. Add in the Greek yogurt and stir until just combined (mixture will be lumpy.) Set aside.
  3. Toss together the berries, stevia and 3 tablespoons flour. Transfer mixture to the prepared pie plate. Sprinkle topping over berry mixture.
  4. Bake 40 to 45 minutes or until berry mixture is bubbly and topping is browned and crispy. Cool at least 30 minutes before serving.



Blueberry Oat Biscuit Cobbler

April 10, 2013


One of the best parts about having a house with plenty of space is that we finally have the room to comfortably entertain friends on a regular basis. Now, when I say “entertain” I don’t mean elaborate dinner parties. It’s more of a casual rotation of everyday meals that Joe and I would normally eat throughout the week. We usually dress things up by eating in the dining room, opening up a bottle of wine and serving a dessert, all things that we don’t usually do when it’s just the two of us on a weeknight.

If you are one of our friends who has shared a meal in our new home with us, the chances are you have been served this Blueberry Oat Biscuit Cobbler. I think I’ve served it almost a dozen times since we’ve moved into our house, mainly because it’s easy, tasty and semi-healthy. Something about serving a fruit-based dessert seems more appropriate on the weeknight that, say, a chocolate cake.

I’ve found over the numerous times that I’ve made this cobbler that it’s incredibly adaptable based on what you have on hand. Sometimes I cut back the sugar a bit depending on the sweetness of the berries I have on hand. Other times I’ll sub in a little almond meal or use 100% whole wheat flour in the cobbler if I’m feeling extra healthy. And I’ve played around with mixed berries, blackberries, blueberries and raspberries. All yield delicious results and can be used in frozen form for added ease and affordability. Can you tell I love this dessert?

When I’m making this for friends, I usually time it out so that this is coming out of the oven at the same time friends are scheduled to arrive. That way the cobbler has time to cool and set while we enjoy our meal and it’s still a little warm when its served, always with a scoop of vanilla ice cream and a strong cup of decaf coffee.


I can hardly take credit for the recipe, although I wish I could. Instead of posting it here, I would encourage you to hop on over to the blog Sprouted Kitchen to get the recipe. The recipe can be found HERE!

Happy Wednesday, friends!


Berry-Cherry Soft Serve

June 27, 2011

Write this down.

Are you ready for it?

If you don’t currently own a food processor, put it down at the top of your list of kitchen items you absolutely need. I promise, it will be the best investment you make for your kitchen, and maybe your health, too.

You see, I love ice cream. And if I didn’t have a food processor that enabled me to make healthy, fruit-based soft-serve at home, I would probably eat a lot more of the regular stuff. I’m an absolute sucker for soft, creamy, frozen desserts, and although I’m pretty good at making thick smoothies in the morning, using a food processor and barely any additional liquid makes for a homemade soft serve ice cream that’s eerily similar to the real deal.

Berry-Cherry Soft Serve

*1/2 cup frozen raspberries
*1/2 cup frozen dark sweet cherries
*2 to 3 tablespoons almond milk or other type of milk
*1 tablespoon reduced-sugar chocolate milk powder
*2 tablespoons Greek yogurt (optional)

*Combine all ingredients in the bowl of a food processor. Blend until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Add extra milk, if needed.

Happy cooking!


Homemade Larabars

September 6, 2010

A couple weeks ago after a trip to Florida, I wrote about healthy eating strategies for traveling. And since J. lives in Illinois, it seems like I spend a whole lot of time traveling, eating on the go, and trying my best to stick to a healthy eating schedule. Not an easy thing to do!

Larabars have fast become one of my favorite nutrition bars, and it takes only a quick look at the ingredient list to know why. Most contain only four or five ingredients and absolutely nothing hard to pronounce. But as much as I love Larabars, I find it hard to justify shelling out $2.50 a bar when I can make them at home.

Cue the Homemade Larabar.

A base of dates and prunes keep these bars chewy and moist, while nuts and peanut butter provide healthy fat to keep you full and satisfied. If you’re adverse to prunes, swap them out for another favorite dried fruit, like apricots, cherries, or cranberries. And if peanut butter isn’t your thing, give another nut butter, like one made with almonds or walnuts, a try – or maybe even Nutella if you’re feeling decadent.

Anyone else have a favorite nutrition bar they go to when on the road?

Happy Labor Day!

Homemade Larabars
(Printable Recipe)

*10 oz. pitted dates
*1 cup prunes
*2 cups slivered almonds
*1 tsp. almond extract
*1/2 tsp. ground cinnamon
*1/4 cup creamy peanut butter
*5 oz. dried mixed fruits (I used a mix from Target of dried blueberries, cherries, and cranberries)

*In a food processor combine all ingredients and pulse until nuts and fruit are finely chopped and begin to come together in a paste, about 1 to 2 minutes.
*Remove ingredients from food processor and press into an 8×8-inch foil-lined baking pan or dish.
*Refrigerate overnight or freeze for 30 minutes before cutting into bars of desired size. I cut mine smaller to serve as snacks between meals, but you can cut them into larger bars to serve as a meal replacement, too.


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