Blood Orange, Papaya, and Dark Cherry Smoothie

We went to the Dominican Republic back in December and boy am I missing it right now. The beach was so, so beautiful and the weather was perfect. And the fruit! The mangoes, papayas, etc. were really delicious. I drank their juices and ate plates of them every day.

Ever since I got home, I have been buying papaya at the market because I enjoy it so much. While I love a few slices with my breakfast, I’ve also discovered it’s great in smoothies. One of my new favorites is this one with fresh squeezed blood orange juice, papaya chunks, and frozen dark sweet cherries.

Blood Orange, Papaya, and Cherry Smoothie from @winnieab//www.healthygreenkitchen.com

I made this smoothie last week hoping to share it with you on Valentine’s Day. But there’s really no reason to relegate this dark red beauty of a smoothie to a holiday! It’s a wonderful winter treat you can enjoy any time.

Blood Orange, Papaya, and Cherry Smoothie from @winnieab//www.healthygreenkitchen.com

You don’t have to use blood orange juice; You can absolutely use the juice of any type of oranges. Don’t use bottled orange juice if you can help it, though…it won’t be nearly as good if you do. I’ve also made a version of this without the frozen cherries and I like that one, too, but the cherries add great flavor and a powerful punch of nutrients so I strongly recommend them.

Feel free to change up this smoothie by adding some more fruit such as banana and/or pineapple, greens, yogurt, protein powder, etc.

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Holiday Treats eBook + Smoked Salmon Omelet

Sorry it’s been a few weeks since I last posted…I’ve been busy working on my new eBook! It’s called Holiday Treats and it was really fun to write.

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I made a sales page for the book here (and I have a sales page for ALL my eBooks here). For the month of December I am running a 1/2 off special on all of them including Holiday Treats. Use the discount code treatyourself during the checkout process and you can buy any or all of the eBooks for just 99 cents each. If you have any trouble at all with the discount code or the downloads, shoot me an email at [email protected] and I’ll be happy to straighten it out for you.

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Since the last two weeks in my kitchen have been all about making and sampling sweet treats, I have been taking care to make sure I am otherwise eating a balanced, calorie-appropriate, nutritious diet (I talk more about my “dessert philosophy” in the intro of Holiday Treats).

One meal I’ve enjoyed a few times recently is this Smoked Salmon Omelet, the recipe for which appears in my print book One Simple Change.

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It’s quick to whip up, filling, and delicious. When I know I am going to “have to” eat some carbohydrate-rich cookies (I know…poor me…testing recipes really stinks…NOT), this is a perfect lunch. I’ve photographed the omelet atop a bed of baby arugula- the hot omelet cooked the greens just a bit, which I love!

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Pumpkin Soup with Crème Fraîche and Fried Sage

Disclosure: This recipe is part of FIJI Water’s “Perfection Takes Time” campaign. I am being compensated for my recipe development and photography; all opinions are 100% mine. I grow Cheese Pumpkins in my garden every year and one of my favorite ways to use them is in this gorgeous-hued Pumpkin Soup. I thought it would … Read more

Thanksgiving Sides + MightyNest Glassware Giveaway

I love everything from MightyNest and I am a big fan of their efforts to support schools. So when they recently sent me some of their Anchor Hocking Glassware (and asked if I’d like to do a giveaway for the same items on my blog), I was thrilled. I’ve been cooking up a storm lately: … Read more

Orange Cardamom Curd

Homemade fruit curds always surprise me. Each creamy spoonful contains so much bright, sweet flavor. Even though I have been making my own fruit curds for some years now, I still think it’s pretty amazing that such simple ingredients can turn into something so special.

When I found Marisa McClellan’s brand new book Preserving by the Pint: Quick Seasonal Canning for Small Spaces in my mailbox a few weeks ago, I immediately checked the index to see if there was a citrus curd recipe inside. The answer was, happily, yes! And the recipe- Orange Cardamom Curd– was so intriguing that I had to make it right away.

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Do you follow Marisa’s blog Food in Jars? If you are interested in food preservation, then you must, must, must check it out. Having met her in the flesh, I can attest to the fact that she is a lovely person; Marisa is also a truly fabulous resource when it comes to canning (Preserving by the Pint is her second book; she is also the author of Food in Jars: Preserving in Small Batches Year-Round). I really like her small-batch approach. I think it’s wonderful for those new to preserving, but I have to stress that Preserving by the Pint is not just for novices. I, for one, really enjoy making small amounts of preserved foods…I don’t always want to make 6, 9, or 12 jars of something…I don’t always feel like “swimming in preserves”, as Marisa puts it.

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Preserving by the Pint: Quick Seasonal Canning for Small Spaces contains recipes for so many things you’ll love: from jams to chutneys to pestos and pickles. I plan to use this book a lot and I highly recommend it.

oranges and eggsorange cardamom curd | healthy green kitchen

I love this curd swirled into plain yogurt (with some nuts sprinkled on top); I also think it would be great on these orange date oatmeal scones. Marisa mentions using it on whole wheat biscuits…use your imagination!

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