FOOD & DRINK

THREE SIMPLE BREAKFASTS

07/05/2018

Siggis-Bleu-Q2-12I haven’t always been a breakfast person, in fact, up until the last year or so, I usually skipped the most important meal of the day, and just ate a big lunch and dinner, and then snacked late into the night. Now, however, breakfast has become my favorite meal of the day—I rarely go without! I’ve teamed up with siggi’s again to bring you three of my quick and simple, go-to recipes that are healthy, deliciously fresh, and keep me full all morning long.

siggi’s is all about simple ingredients and not a lot of sugar, so I feel super confident sharing these meals with the entire family! Keep on scrolling to learn how to make these deliciously simple recipes yourself.

NEW-Siggis-Bleu-Q2-2Papaya and yogurt is my favorite summer morning meal because it’s fresh and light, not to mention incredibly tasty. Siggi’s 2% Coconut yogurt makes the perfect flavor pairing. Add in some lime, granola, hemp seeds, and pepitas, and you have a fresh and satisfying a.m. dish to power you through ’til lunch.

PAPAYA & CREAM

Siggi’s 2% Coconut Yogurt
½ papaya, cubed
½ lime
Granola
Hemp seeds
Pepitas

Cube half of a papya in a bowl. Add the fresh-squeezed juice of half a lime. Top with a generous scoop of Siggi’s 2% Coconut Yogurt. Add granola, hempseeds, and pepitas to taste, and dig in!

Siggis-Bleu-Q2-7Next up is a delicious, breakfast time snack that is easy to make and take on-the-go! This low-sugar, matcha smoothie is tried-and-true. It’s protein-packed with a base of Siggi’s Vanilla Filmjolk and greens to keep your energy levels high, and your belly full all morning long.

GREEN MATCHA SMOOTHIE

1 bottle Siggi’s Vanilla Filmjolk
1 large handful of greens (I use spinach and kale)
½ of a banana
½ tsp high-quality matcha powder (add more, if desired)
½ tsp cinnamon
Pinch of vanilla powder
1 pitted medjool date
10 ice cubes

Load all ingredients into a high-powered blender. Blend together on high, and you’re set!

Siggis-Bleu-Q2-8Bircher Muesli is a traditional Swiss family breakfast that combines grains, fruit, and nuts soaked in yogurt and milk overnight. I’ve come up with a morning-of version, which I prefer for a crunchy, cereal-like bowl of goodness. I start with a large jar and add a mixture of rice and quinoa puffs, buckwheat groats, coconut flakes, chia seeds, pepitas, mulberries, cinnamon, and dried fruit (apricot or mango is my personal fave!). With a well-tightened lid and a good shake, this dry Bircher base can be kept in the pantry for breakfast on the fly. In keeping with tradition, I topped off every bowl with several spoonfuls of Siggi’s Triple Cream yogurt, fresh fruit, and a good splash of plant milk. This winning combo is packed with nutrients and protein to equally satisfy morning hunger and tastebuds.

BIRCHER BOWL

Siggi’s Triple Cream Yogurt
Milk of choice
Fresh fruit of choice (we used raspberries and mango)
1 cup rice puffs
1 cup quinoa puffs
¼ cup buckwheat groats
¼ cup coconut flakes
2 Tbsp slivered almonds
2 Tbsp pepitas
1 Tbsp chia
1 Tbsp mulberries
1 Tbsp cinnamon
Diced dried fruit (we used mango above)

Prepare Bircher mixture in a large jar using all but the top three ingredients above. Put on the lid and shake the jar until dry ingredients are well combined. Add 1 cup Bircher to your bowl. Top with a hefty serving of Siggi’s Triple Cream yogurt and fresh fruit of choice. Finish with a good splash of plant-based milk and enjoy with a spoon!

This post is in partnership with Siggi’s.

A HEALTHY AFTERNOON SNACK/DESSERT

04/02/2018

BleubirdxSiggisQ1Hello there—long time no speak! I realize that I have not posted here in a few months, but know that the reason for that is there is a new and exciting project and site on the horizon that has been in the works for quite some time now. So, with that in mind, my team and I have whipped up some quick, easy, and delicious recipes in partnership with siggi’s for you (and the kids) that we just couldn’t wait to share!

I happen to know that I’m not the only one who finds it difficult to prepare quick and healthy snack options that my kids (both big and small) will enjoy—or that we as adults can enjoy, too! We have a family full of food allergies and picky eaters, so making anything new is always a tossup, and honestly we don’t sit for family meals as much as we used to due to the moans and groans about what’s being served up at mealtime. One thing that everyone can agree on is the love for a quick afternoon snack after returning home from school. As the weather warms up and the rain starts to clear here in Nashville (you’d think I was being poetic, but it’s actually been raining for a week straight), I can’t think of a better way to serve up a new and innovative treat that my kids will actually eat than with fun popsicles, perfect for the arrival of short-sleeves and spring weather.

BleubirdxSiggisQ1-5BleubirdxSiggisQ1-4BleubirdxSiggisQ1-12We were able to whip together these fun, robot-themed treats in less than 20 minutes (not including freeze time, of course), and my kids devoured them as soon as the backpacks hit the floor. Because we used siggi’s Whole-Milk Yogurt as a base, they’re packed with plenty of protein, so the kids have all the energy they need for those evenings when they want to spend a little extra time playing outside before sunset. Not to mention, siggi’s is all about simple ingredients and not a lot of sugar, so I feel extra confident when giving it to the kids. We added even more nutrients with fresh fruit, and sweetened them a bit with honey, so that Sailor and Birdie aren’t bouncing off the walls before their bath and bed time. Win-win! These treats are healthy and the kids are satisfied, thinking they just had a special treat. If you want to make them yourself, I’ve listed a rough outline of the recipe we came up with, below. We really eyeballed all of the measurements, but the best part about these nutritious little pops is that they’re extremely versatile. So, no matter what flavors or molds you choose—blueberry, pure vanilla, strawberry-lingonberry perhaps?—you can customize them to meet even the pickiest of eater’s desires. Bon appétit!

BleubirdxSiggisQ1-5BleubirdxSiggisQ1-7Banana, Cinnamon, and Peanut Butter Pops:
1 container siggi’s Banana and Cinnamon Whole-Milk No Added Sugar Yogurt
1/2 fresh banana, sliced
1/4 cup creamy peanut butter
1/2 tsp. cinnamon
Honey or agave, only if desired, to taste

In a bowl, mix together peanut butter, cinnamon, and honey, and put in the microwave for 30 seconds to melt. This will help make the peanut butter easier to pour. Next, drizzle the PB mixture into the sides of your popsicle molds. Then, fill them one-fourth of the way with siggi’s. Add a few banana coins, then drizzle more peanut butter mixture on top of the yogurt. Don’t completely blend the two together, as the swirling and layering will provide a beautiful effect once the popsicles are frozen! Replace the sticks in the mold, and put in the freezer for 4-6 hours. Serve and enjoy!BleubirdxSiggisQ1-10BleubirdxSiggisQ1-13BleubirdxSiggisQ1-16Mango and Peach Pops:
1 container siggi’s Mango and Peach Whole-Milk Yogurt
1 cup frozen mango
1/4 fresh peach, diced
Honey or agave, to taste
Water

In a blender or food processor, puree the frozen mango. Slowly add a small amount of water a little bit at a time until the puree has reached the desired consistency; we used 1/8 cup. Fill the robot molds with a spoonful of the mango puree. Add a few diced peaches. Top with a good portion of yogurt, then repeat until the mold is full. Replace sticks and put in the freezer for 4-6 hours.

If you try these popsicles out at home, I’d love to hear what you decide to put in yours! The options really are endless, and I have a feeling these will be a staple in my household all summer long. Of course, any popsicle mold will do, but we love these mini robots!

BleubirdxSiggisQ1-2BleubirdxSiggisQ1-3This post is in partnership with siggi’s.

EAT THIS: KIMCHI SPRING ROLLS

08/31/2017

KimchiSpringRolls_BleubirdKimchiSpringRolls_Bleubird2One of my favorite restaurants here in Nashville is a vegan spot called Avo. I eat there almost weekly because I just can’t get enough of the avocado margarita and kimchi spring rolls—both highly addictive and a must-try if you’re ever visiting Music City! I crave the spring rolls and Thai dipping sauce so often that I decided I needed to try to crack the recipe, so I could enjoy these insanely delicious, yet healthy, finger foods at home. After posting about my obsession with them on Instagram Stories, an angel of a follower shared the original recipe with me. HALLELUJAH!!! I immediately ran to the store to scoop up the ingredients and got to work in the kitchen. They were spot on and now I am sharing the recipe here, so you too can enjoy this fresh and bold flavored kimchi and cashew blend of goodness. Enjoy!

Ingredients:

Thai Dipping Sauce:
1 cup raw almond butter
1 Tbsp freshly chopped (and peeled) ginger
1/3 cup water
1/4 cup fresh squeezed lemon juice
2 cloves garlic
1 small jalapeno (seeds removed)

Kimchee Filling: Yields 2 quarts
4 cups cashews (soaked for 1-2 hours and drained)
1/4 cup Liquid Aminos
1/2 cup sesame oil
1/4 cup raw tahini
1T agave (optional. I omitted, since I prefer sugar-free)
1 quart pre-made kimchi

Fresh veggies of choice
Collard Greens and/or rice paper wrappers

Process cashews, liquid aminos, sesame oil, tahini, agave (if using), and ginger in food processor until chunky consistency is achieved. Mix with roughly chopped kimchi and set aside. Using rice paper wrappers (or try collard wraps!) roll 2 Tbsp of kimchi filling, organic spring mix and julienned veggies (cucumber, bell pepper, carrots, and purple cabbage are best!) For the dipping sauce, blend all ingredients in high-speed blender. So easy and incredibly tasty!

I hope all of you non-Nashvillians will give them a try. Seriously, you need these in your life! If you’re afraid of the kimchi being too spicy, have no fear—I don’t like too much heat and these are quite mild. The chef at Avo is pure genius! I will also be sharing the oh-so creamy and boozy avocado margarita with all of you soon! xx

EAT THIS: PEANUT TEMPEH

08/10/2017

PeanutTempeh_BleubirdA friend of mine suggested I try tempeh as a protein alternative, since I am no longer able to eat red meat. For those of you who may be scratching your head as to why I can no longer eat red meat, I have Alpha-Gal, which is a sudden and serious allergy to most mammal products. There’s a great podcast about Alpha-Gal on Radiolab if you want to know more about it. Anyway, back to the tempeh. While at the farmer’s market on a Saturday, I found a little stand that makes and sells tempeh called Short Mountain Cultures. I tried a sample that was prepared with a peanut-y marinade and really liked it, so I bought some to try and make at home. The dish was a success and for the next three days, I piled my delicious peanut tempeh on top of various bowls and salads. I’ve made this several times now and am obsessed. Try it! I think you’ll like it.

Ingredients:

One package tempeh (8 oz.)
3 Tbsp Tamari or gluten-free soy sauce
2 tsp chili garlic sauce (add more to taste)
1 Tbsp toasted sesame oil
1 Tbsp rice wine vinegar
2 Tbsp un-sweetened, natural peanut butter
1-2 Tbsp coconut nectar or honey, depending on how sweet you like (I used 1)
A good squeeze of lime juice (about 1 Tbsp)

First things first. You need to remove the bitterness from the tempeh—a pro tip! Cut your tempeh into squares. Place it into steamer and steam for 10-15 minutes. While the tempeh is steaming, combine the rest of the ingredients above into a bowl and mix well. Once tempeh is done steaming, pat dry and coat with sauce. Let tempeh marinate for 30 minutes to an hour. Pre-heat oven to 375. Line a baking sheet with parchment paper. Arrange tempeh on baking sheet and pour excess marinate on top. Bake for 25-30 minutes until golden brown. Enjoy!

Tempeh will keep up to three days in the refrigerator.

PeanutTempeh_Bleubird3PeanutTempeh_Bleubird2PeanutTempeh_Bleubird4PeanutTempeh_Bleubird6Recipe adapted from here.

SUNDAY MEAL PREP

08/09/2017

MealPrep_BleubirdMealPrep_Bleubird_2In order to start my week off on the right foot and to ensure that I am eating clean and not skipping meals, I spend most of my Sunday afternoons in the kitchen, prepping my food for the five+ days ahead. My meal prep routine technically starts on Saturday morning at the Farmer’s Market. I like to stock up on local produce and other locally made must-haves like tempeh and bone broth. I usually hit the grocery store next or Sunday morning to complete my list and then, while I’m putting everything away, I start prepping all of the veggies.

The above photos are an example of a typical meal-prep day well spent.

I roast a ton of vegetables in the oven with avocado or coconut oil, salt, and pepper. Here, I’ve roasted small potatoes, sweet potatoes, rainbow carrots, and cauliflower. I added some spicy paprika to the cauliflower. I also made a citrus lentil salad and marinated golden beets (my fave!). These are great additions to salads and bowls. I prepped some shredded chicken, peanut tempeh (another great one!), and quick pickled onions. I usually make a batch of quinoa and/or brown rice, so only a quick re-heat is needed during the week. I then chop up or spiralize a plethora of raw veggies—zucchini, cucumber, carrots, cabbage, radishes, and fresh herbs like mint, basil, and cilantro. Lastly, I prepare some clean dressings, cashew cheese, and sauces that I can dress my meals with for some extra flavor.

I’m usually in the kitchen for 4-5 hours prepping, but this saves me so much time and stress throughout the week. And, once you get your routine down and figure out your strategy, it goes faster. I just turn the music up loud and try to get the kids involved when and where I can—they make great sous chefs. I promise, once you start meal prepping and see what a difference it makes throughout the week, you won’t believe how you managed before.

One last thing: I’ve has a lot of requests for recipes as of late, so I will be sharing some of my favorite ones here, very soon! xx

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