A Little Rosemary and Time

Experiencing life through trial, error and lots of food.

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Guiltless Chocolate Milkshake!

It’s Smoothie Tuesdays but you guys, I want a milkshake.  Badly.  An extra thick, seriously chocolate-y one.  You know, the one that you almost need a spoon because using a straw is too hard and takes too much time.  Yeah, that kind of shake.

Right now I’m kind of kicking myself for not having any frozen bananas because I want to make another.  RIGHT NOW.  That would make my day so much better from the very start.  ‘Cause I mean, come on- milkshakes for breakfast? Oh yesssssss.  When I was a kid I don’t think I ever did that (that would actually require a little work) but I did definitely do the “eat ice cream right out of the container for breakfast” .  While it wouldn’t happen often, my family is kind of a “Dessert for breakfast?  Great idea!” kind of group.

These days I kind of stray away from such habits, or in this case, make alterations.  But hey, if I can make a simple, healthy version, then oh yes, it’s happening.  And yes, it is  happening.  Right here, right now.  Do it.

Guiltless Chocolate Shake

2 Large Bananas, frozen overnight*

3 TBSP Cacao Powder

1 Cup Almond Milk

1 tsp Vanilla Extract

1 Scoop Chocolate Protein Powder (optional- if omitting, add
2 more TBSP of Cacao)

*Tip: Unpeel
and slice bananas before putting them in the freezer

Chop up bananas, put all ingredients in the blender and BLENDDDDDDDDDD!

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Chocolate Peanut Butter Balls

FINALLY! A DAY TO REST!  I’m so grateful for Sundays because right now they are the one day I consistently have off from any and all “jobs” .  I use Sundays typically to relax (sort of), stay at home and take care of everything else.  So today, one of the things on my “everything else” list, includes putting up another recipe for you guys!

Today’s recipe is for those, who, if you are like me, have a HUGE sweet tooth.  I used to love baking and to be honest, I still do.

Cupcakes, cookies, cakes- they fill me with joy and happiness.

Until I finish eating it and then I want more and more and more and then usually feel sluggish and unhappy with myself for eating so much of something that really isn’t good for me.  Over the past few months I’ve been working to “kick the habit” and severely cut back on refined sugars because in all seriousness, sugar is an addiction (and the same can be said for carbs) and like most all other addictions, it’s not good for you.

When I’m craving something sweet, I typically turn to fruits and it works because I rarely crave baked sweets and the like anymore.

And that is how this recipe came along.  I used to never eat chocolate things with peanut butter because I was used to the famous, Reese’s Pieces which taste just awful! But I’ve found that when you use actual chocolate and actual peanut butter they really are a match made in heaven!

So, if you’re looking for something to indulge in without going overboard or need a little pick me up energy-wise throughout the day these babies are for you!

Chocolate, peanut butter and balls- an amazing combination!

Chocolate Peanut Butter Balls

Makes 12-13 balls

1 Cup Dates

¼ tsp Sea Salt

3 TBSP Peanut Butter

¼ Cup + 1/8 Cup Shredded Unsweetened Coconut, separated

½ tsp Raw Cacao

Pit the dates, if needed and place in food processor and process a little so that they start to break up a little, then add sea salt, peanut butter and 1/4 cup shredded coconut.  Process until an even mixture is formed.

In large bowl, combine the remaining shredded coconut and raw cacao.  Spoon out the date mixture about a tablespoon at a time and using your hands roll into 12-13 even balls.  Then take each ball and roll it into the coconut, cacao mixture until it is evenly covered.

Indulge!

 

If you want a little more information regarding sugar and its effects on the body, check out this slideshow over at Web MD below.  There is obviously a lot more information out there with regards to this, but this page has a nice, quick overview to get you started. 

WebMD

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Smoothie Tuesdays: Chocolate Cherry Smoothie!

Good morning everyone!  It’s going to be a busy week for me but I wanted to quickly post a yummy breakfast to start your day off right.

Now I’ve been seeing sweet cherries everywhere lately and if you’re like me, you buy them several pounds at once so if you can afford to spare a few before gobbling them all up this recipe is for you!  Sweet and filling but with a little tangy kick to get you started off right!

Chocolate Cherry Smoothie

Serves 1

1 1/2 Cups of Cherries

1 Orange

1 Cup of Almond Milk

1 Scoop of Chocolate Protein Powder

1 tsp Apple Cider Vinegar

Remove pits and stems from cherries, peel orange and blend all ingredients together until smooth!

 

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Refreshing Island Smoothie- When You Want to Get Away

In terms of the weather, the past few weeks in NYC have been questionable at best.  Off and on flash floods one day, hot and sunny the next and then down to 50 degrees.

I’m not really the biggest fashion person, but I feel like I’m playing Russian Roulette with my shoes.  I keep coming into work with my Tom’s on days that it turns out to pour all day and then the next, when I wear my rain boots, it’s happy (read: hot) sunshine all day.  This may be because I usually forget to check the weather reports in the morning but I’m going to disregard that fact for now.

All that being said, this recipe was conceived on a rainy, icky, miserable day when the prospect of having to tough it out in the elements just wasn’t working for me.  This is the drink I make when I want to pretend I live on a different (more tropical) island than the one I currently know to be Brooklyn.

And you know what?  It works!  So I hope you enjoy~

Refreshing Island Smoothie

Serves 1

½ Mango
½ Frozen Banana*
1 Orange, peeled and cut into quarters (if needed, remove any seeds)
¾ Cup Almond Milk
½ Cup Pineapple Juice
1 tsp bee pollen (optional)

*When I freeze a banana, I peel it first and then slice it before putting it in the freezer- it’s really hard to peel and cut it after it’s frozen!

Put all ingredients in blender and blend until smooth.
Drink and relax- pretend you are on a tropical island!

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Grilling Time! Portobello Pineapple Shish Kebabs.

Whenever I leave the city I love taking advantage of things that may not necessarily be available to me otherwise- in this case: grills.  Grills and small apartments do not go well together (even apartments with fire escapes- I get the feeling that lighting fires on a fire escape even in the name of delicious food would be frowned upon).
 

My initial inspiration for this recipe was the prospect of grilled pineapple.  Having grown up in Southern California, I enjoyed my fair share of Hawaiian Pizza in my youth (for those who don’t know- it has grilled pineapple and ham on top).  Honestly, grilled pineapple really is the best.  But don’t take my word for it- if you have a grill start it up RIGHT NOW and try it.  You’ll thank me later.  Trust me.

That being said, in the actual creation of this recipe, the AMAZING marinated portobellos really stole the show.  This stuff is serious business- meaty and delicious.  If you are used to meat kebabs you won’t be missing a thing with these delicious suckers.

 I mean, come on- look at this juiciness!

Just

look

at

it.

 Ok, enough of that.  Let’s just get you to the recipe because I know if you whip these out at the next BBQ you and your friends won’t be disappointed!

Portobello Pineapple Shish Kebabs

Makes: 10-12 Skewers

Marinade:

1/3 Cup Red Wine Vinegar

¼ Cup Olive Oil

2 TBSP Soy Sauce

½ tsp Rubbed Sage

½ tsp Dried Marjoram

1 tsp Chili Powder

2 Portobello Mushrooms

1/2 each Red, Orange and Yellow Bell Pepper

1 Cup Pineapple Chunks

1 Red Onion

1. Whisk together all of the marinade ingredients in a large bowl.

2. Chop portobello mushrooms into approx 1 inch cubes and combine with marinade, tossing to coat all mushrooms.  Cover and set aside in fridge for at least one hour to let the marinade soak in.

3. Fire up the grill!

4. Chop bell peppers into 1 inch squares and red onion into wedges.

5. Assemble ingredients onto skewers (I usually started with the red onions since I felt it would best prevent any slipping) reserving mushroom marinade.

6. When grill is ready, brush skewers with leftover marinade, then place a sheet on tin foil onto grill and lay kebabs in a neat row.

7. Grill for about 10 minutes or until onions have softened, rotating skewers about halfway through.  Add more marinade if needed.

8. ENJOY!