Author: Claire

Coconut Vanilla Reboot Smoothie- Vegan and Dairy-Free!

Because life just tastes better through a straw…

I’ve been pretty excited about coconut water lately. I love that it’s just slightly sweet, but naturally-so (if you get the kind without any extra sugar, not from concentrate). My favorite so far is Organic Naked but I’ve liked a bunch of brands including Vita Coco and the Whole Foods 365 kind. I’ve been hearing a lot about how coconut water can do so much for you to recover following a hard workout. Low in calories and fat, it also has a high amount of fiber and electrolytes to both help you stay full and rehydrate following strenuous activity. In Durham during mid-July, this is super important! It actually gets hot here… who knew?

I was reminded about the importance of hydration in a recent post on my favorite blog, Kath Eats Real Food. In Kath’s own words, “we need every reminder we can get to stay on top of our water drinking this summer!” I understand that some of you may not be feeling the whole water thing. As someone who drinks about 4 L a day, it’s sometimes tough for me to imagine that some folks only drink about a cup’s worth! If it’s hard for you to “swallow” (heh) the recommended 8 cups (or however many your PCP recommends), try some of the tips Kath recommends: namely, adding some fruit juice or sparkling water, a sprig of mint, or some frozen fruit to give it a little more pep!

This smoothie is dairy-free but is still creamy enough to feel decadent. I used a half scoop of protein powder and handful of oats to thicken it up, but otherwise it’s really just coconut water and frozen fruit. You can add some ice cubes or more water to make it thicker or thinner as desired!

Enjoy, and stay hydrated!

Coconut Vanilla Reboot Smoothie- Dairy-Free!
Recipe Type: Smoothie, Vegan, Dairy-Free, Low-Cal
Cuisine: Breakfast
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
Because life just tastes better through a straw… this smoothie is low-cal, hydrating, and perfectly sweet. A great breakfast or post-workout snack!
Ingredients
  • 1 cup coconut water
  • 1/2 scoop vanilla protein powder
  • 2 tbsp raw oats
  • 1/2 banana (mine was frozen)
  • frozen fruit of your choosing: I used some frozen watermelon chunks, strawberries and peach
  • 3-4 ice cubes
Instructions
  1. Blend all ingredients in blender until smooth. Add more ice or water if the consistency is too thin or thick!
Coconut Vanilla Power Smoothie
Coconut Vanilla Power Smoothie

Happy hydrating!

ClaireLeave a comment

Mole Chicken Tacos w/ Mango-Peach Salsa

Mole Chicken Tacos w/ Mango-Pineapple Salsa
Mole Chicken Tacos w/ Mango-Pineapple Salsa
Chicken Mole Tacos w/ Mango-Peach Salsa
Recipe Type: Chicken, Main Dish
Cuisine: Tex-Mex, Summer
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-10
Here’s a healthy and summery recipe that comes together in just a few steps! Kitchen staples like a food processor and crock pot make these tacos a breeze to make! Serve with mango salsa to add some sweetness and tang!
Ingredients
  • 1 mango, peeled and cored
  • 1 peach
  • 1/2 cup red onion
  • 1/4 cup chopped cilantro
  • 1/8 cup green onion
  • 1 lime
  • 1 plum tomato, quartered
  • 4 large chicken breasts, boneless/skinless
  • olive oil
  • 2 tbsp mole seasoning
  • 1/4 cup ketchup
  • 1/3 cup of your favorite BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 1/4 cup orange juice
  • 1 tbsp minced garlic
  • 1/2 cup frozen peppers and onions (I used the bagged kind from Kroger)
  • flour tortillas
  • Toppings: cheese, spinach, sour cream, green onion, etc.
Instructions
  1. Slice mango and peach into small chunks. In a food processor, add mango, peach, onion, cilantro, green onion, juice of 1/2 of the lime, and tomato. Pulse a few times until combined- but don’t overdo it! Remove from food processor and refrigerate for at least an hour.
  2. Spray the slow cooker with cooking spray and place chicken breasts on the bottom of the pot. Drizzle with olive oil.
  3. In a small bowl, stir the mole, ketchup, BBQ sauce, juice of the other 1/2 lime, orange juice, and garlic until thick. Pour over chicken. Add peppers and onions on top.
  4. Set crock pot to low and cook for 6-7 hours.
  5. Remove chicken from crock pot and shred with two forks. Return to the pot for 10 more minutes to allow the juice to marinate the chicken.
  6. When ready to serve, top tortillas with toppings of your choice (I used spinach and cheddar cheese) and a spoonful of the salsa.

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Dinner is served! What are your favorite easy summer recipes?

ClaireLeave a comment

Brown Butter Ginger Molasses Cookies

Brown Butter Ginger Molasses Cookies
Brown Butter Ginger Molasses Cookies

I have a lot of pregnant friends. That may sound like a strange way to begin a post, but I promise I have a point.

I’ve never experienced my own pregnancy woes, but I imagine that things like morning sickness cannot be fun. While researching natural remedies for pregnancy-associated nausea, I came across a lot of articles that said ginger and molasses may help. Makes sense, knowing that ginger is easy on the stomach. Originally I’d planned to develop this amazingly healthy recipe that could be eaten as a breakfast… but let’s face it, since when do pregnant women need an excuse to eat dessert for breakfast?

While these ginger molasses cookies are not exactly what one would consider health food… they are pretty darn tasty! Crispy on the edges and chewy on the inside, they sort of melt in your mouth and have a slightly nutty flavor from the brown butter. Pregnant or non-pregnant, you’ll bite into one and wish you were!

Brown Butter Ginger Molasses Cookies
Recipe Type: Dessert
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 36
They have oats in them… that makes them healthy, right?
Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup + 1 tbsp rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon nutmeg
  • 1 1/2 sticks unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tbsp milk
  • 1/2 cup raisins
  • 1/2 cup granulated sugar, for rolling
Instructions
  1. Whisk together dry ingredients (flour through nutmeg).
  2. In a saucepan, melt butter on medium heat until it begins to foam. Then whisk continually to prevent burning. When the butter begins to change color and has a nutty aroma, remove from heat and pour into a large bowl. Add brown sugar and mix on low until combined.
  3. Add the molasses, egg, vanilla and milk and continue to mix until well incorporated.
  4. Add raisins and place in refrigerator for at least 20 minutes to make rolling easier.
  5. Preheat oven to 350. Line a baking pan with parchment paper or a Silpat.
  6. Using hands (you may need to wet your palms or roll in a little flour prior to rolling, as this dough is pretty sticky!), roll into balls the size of your choice. Then roll in a little sugar and place on baking sheet. I also pressed my balls down with a fork to make a “criss-cross pattern.” Just make sure that the cookies are far enough apart to prevent them from spreading into each other!
  7. Bake 11-12 minutes depending on size of cookies, or until golden brown.
  8. Cool for at least 5 minutes on pan, then remove and allow to cool on a wire cooling rack.

 

ClaireLeave a comment

Carrot Raisin Slaw w/ Roasted Beets & Honey-Lemon Vinaigrette

Can I just say… the colors of summer are absolutely spectacular. The combination of blue sky and green trees, ocean and sand, and July sunsets are breathtaking. And I will never get tired of the bright, saturated colors of summer produce. I’ve been obsessed with beets lately, and I just can’t get over that deep red that threatens to stain every single piece of clothing you own (but it’s SO worth it)!

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Carrot Raisin Slaw w/ Roasted Beets & Honey-Lemon Vinaigrette

I was feeling like making a big batch of roasted beet and veggie salad today, and while I had hoped to use wheat berries to copycat the Whole Foods version of their crunchy wheat berry salad, Kroger didn’t carry wheat berries! I settled for a mixture of barley and lentils- equally chewy, nutritious, and (almost) as exciting.

Roasting some chickpeas and broccoli with the beets also helps balance out the raw side of this salad from the grated carrots and broccoli stalks. And hey- I finally learned how to use the shredding function on my food processor! For some reason I always have to gear myself up to get out my processor (maybe cause it’s so hard to clean?), but it was worth the extra effort for the result. Instead of using those bagged grated carrots, grating the veggies yourself gives you a slaw that is much more tender. I also feel like it sucks up the juice of the vinaigrette much better!

Carrot Raisin Slaw w/ Roasted Beets & Honey-Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 can beets, drained and rinsed
  • 1/2 red onion, sliced thinly
  • 2 tbsp olive oil, divided
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp greek seasoning (optional)
  • 4 large carrots
  • 2 heads of broccoli, separated into stalks and florets
  • 1 bunch fresh parsley (about 1/2 cup)
  • juice of 1/2 lemon
  • 5 mini tomatoes (or 1/2 cup cherry tomatoes)
  • 4 green onions, sliced thinly
  • 1 cup barley, cooked to package directions
  • 1/2 cup dry lentils
  • 1/3 cup raisins
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • salt and pepper
  • 1/2 cup goat cheese (optional)
Instructions
  1. Cook barley according to package directions. In last 20 minutes of cooking, add lentils until all grains are al dente. Rinse with cold water to stop the cooking process. Preheat oven to 375 deg.
  2. Spread rinsed chickpeas on a large baking pan and pat dry with paper towels.
  3. Add beets and red onions to pan with olive oil and garlic. Sprinkle garlic powder, greek seasoning, and salt and pepper and stir to combine. Bake at 375 deg for 40 minutes until chickpeas are crispy. Add broccoli florets and return to oven for 10 more minutes until tender. Remove from oven and cool.
  4. In a food processor using the slicing setting, grate carrots and broccoli stalks (not florets). Scrape into a large bowl. In the same processor using the multipurpose blade, add parsley, lemon juice, and tomatoes. Pulse until roughly chopped- about 2-3 pulses.
  5. Sitr parsley mixture into the shredded carrots and broccoli. Add raisins and green onions.
  6. In a small jar, combine both vinegars, mustard, honey and salt and pepper. Shake vigorously and pour over the salad.
  7. While still warm, add the barley/lentils and roasted vegetables to the salad. Top with goat cheese and toss to combine.

One key with this salad is to add the barley and roasted veggies while they’re still semi-warm; that way the barley really soaks up the lemon vinaigrette and the goat cheese gets this nice melty texture before you stick it in the fridge to marinate for a few hours.

Hope y’all had a very happy Fourth!

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Prepare chickpeas and beets for roasting.
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Rinse all veggies prior to shredding in food processor.
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Process using the shredder attachment.
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Process remaining veggies and parsley with multipurpose blade.
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Shake up vinaigrette ingredients. I happened to have the end of a mustard container, so I added the vinegar to that and just shook it until my arm got tired!
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Prepare barley and lentils and cool to stop cooking process.
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Roasted beets, broccoli, and chickpeas. LOVE these colors!
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Toss all together and serve with goat cheese.

ClaireLeave a comment

Patriotic Oats & Yogurt Parfait

Here’s a little breakfast that’s not only pretty to look at, but will keep you going all morning! Packed with hearty oats, yogurt and fruit with a touch of honey for sweetness, I promise you’ll feel more and more American with every spoonful. May your Fourth of July be happy, healthy, and delicious in every way!

Patriotic Oats & Yogurt Parfait
Patriotic Oats & Yogurt Parfait
Patriotic Oats & Yogurt Parfait
Recipe Type: Breakfast, Brunch
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
Here’s a little breakfast that’s not only pretty to look at, but will keep you going all morning! Packed with hearty oats, yogurt and fruit with a touch of honey for sweetness, I promise you’ll feel more and more American with every spoonful. May your Fourth of July be happy, healthy, and delicious in every way!
Ingredients
  • 1/3 cup old fashioned oats
  • 2 tbsp raisins or other dried fruit
  • 1/3 cup milk (I used some almond, some 1%)
  • 3/4 cup plain yogurt
  • 1 tsp honey (optional)
  • sprinkle of cinnamon
  • Toppings of your choosing: Fruit (I chose bananas, blueberries, and strawberries for the holiday!). chopped nuts, nut butter, dried coconut, dried cereal, etc.
Instructions
  1. Cook oatmeal by adding raisins, milk, and 1/4 cup water and microwaving for 1 1/2 min. Stir and sprinkle in cinnamon, if using.
  2. Stir together plain yogurt and honey for sweetness.
  3. In a mason jar, layer fruit, oats and yogurt, finishing with a yogurt dollop on top. Top with chopped nuts and other toppings.

What are your plans for this Fourth of July?

ClaireLeave a comment

Balsamic Roasted Tofu

The perfect vegetarian addition to salads and soups! Leave the tofu in long strips and top with a light summery garnish for a light lunch, or cube and top your next salad. I used balsamic vinegar, dijon mustard and oregano, but the great thing about tofu is that it just slurps up the flavor of anything you marinate in- a little peanut oil and nut butter with some ginger makes a great meat sub for Pad Thai!

Balsamic Roasted Tofu
Recipe Type: Dinner, Lunch, Side
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 5
Try this easy, slow-roasted tofu recipe for topping your next salad or soup! Packed with protein and iron, you’ll feel good eating it!
Ingredients
  • 3/4 cup balsamic vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp spicy brown mustard
  • 1 tsp minced garlic
  • 1 1/2 tsp dried oregano
  • 1 14 oz package extra firm tofu, drained
Instructions
  1. Slice tofu into 3/4″ width slices and place between two layers of paper towels. Press with something heavy on top for at least 30 minutes to remove excess moisture from the tofu.
  2. In a jar, mix together all other ingredients and shake vigorously to combine.
  3. Marinate tofu in a single layer in a shallow dish (I used a rectangular tupperware) for 20 minutes. Sprinkle with additional oregano if desired.
  4. Preheat oven to 350 deg. Slow-cook tofu on a baking sheet lined with parchment paper for 1 hour until firm but tender.
  5. Cool at least 5 minutes before slicing into smaller cubes, if desired.

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Slow-Roasted Balsamic Tofu
Slow-Roasted Balsamic Tofu

ClaireLeave a comment