Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie
Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Published June 26, 2019 by
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Serves: 2   |    Active Time: 10 minutes



Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

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    Green Chile & Pepper Jack Cheese Quiche

    Green Chile & Cheese Quiche

    When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

    I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

    Green Chile & Cheese Quiche
    Green Chile & Cheese Quiche

    Green Chile & Pepper Jack Cheese Quiche

    Published June 19, 2019 by
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    Serves: 6-8   |    Active Time: 60 minutes



    Ingredients:

  • 1 deep-dish pie crust 
  • 5 eggs
  • 1/2 cup heavy cream
  • 1 cup shredded pepper jack cheese
  • 1 4-oz can green chiles 
  • 2 green onions, white and dark green parts removed
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon salt
  • 2 dashes paprika, plus more for topping 

  • Directions:

    1. Bake pie crust according to directions.
    2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
    3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
    4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
    5. Allow quiche to cool 10 minutes before slicing.
    6. Store leftovers in an airtight container in the fridge.

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    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake

    This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.

    Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.

    Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.

    Gluten-Free Banana Nut Snacking Cake
    Gluten-Free Banana Nut Snacking Cake

    Baking (more of a science) provides less wiggle room for adjustments, though you can still make changes if you know your ingredients well. An easy personalization here would be to swap pecans for walnuts, or leave out the nuts all together. I know that nuts are an extremely divisive ingredient in banana bread … the original NYTimes version does not call for them, however since I skipped the frosting, I wanted to add something that would give this cake a second dimension. No regrets.

    The line between bread and cake is blurry, especially when it comes to sweet breads, like banana bread. It is really bread? You can call it what you want — I’m calling this one a cake, though, it’s a cake I would (and do) eat for breakfast.

    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake

    Published April 16, 2019 by
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    Serves: 9   |    Active Time: 50 minutes



    Ingredients:

  • 1/2 cup butter melted
  • 1/3 cup light brown sugar or coconut sugar
  • 1 cup mashed ripe banana (2-3 bananas) 
  • 2 large eggs 
  • 1/4 cup greek yogurt 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))
  • 3/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • Optional- 1/4 cup pecan pieces

  • Directions:

    1. Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
    2. In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
    3. Add flour, salt, and baking soda and blend until a uniform batter forms.
    4. Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
    5. Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
    6. Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.

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