The thought of having to cut the sharp prickles of the pineapple scared the bejesus out of me.  I always went for the pre-cut packages that costs a bazillion dollars more. Okaay...maybe I was a bit lazy too. Setting my fear (and laziness) aside, I finally pick one of these buggers up a the grocery store. I watched this video to guide me. The first thing I did was, of course, make a green smoothie.



Tart and tangy with an underlying sweetness, this smoothie recipe is definitely on my top three list. My boyfriend and his dad gulped it down in seconds!! Which takes me to my point... Please sip with intention. We wouldn't eat all those fruits and vegetables that quickly if it wasn't blended... our bodies need time to digest it. I keep telling them they need to 'chew' their green smoothies and drink in a span of 15 minutes.  I added super food chia seeds and  Nutiva Organic Hemp Protein to make it as a meal-replacement.

Grapefruit Pineapple Green Smoothie
The Goods
  • 4 cups packed kale, ribs and stem removed (approx 6 kale leaves)  
  • 1 1/2 cups filtered water
  • 1/2 ruby red / pink grapefruit, peeled and deseeded
  • 2 cups pineapple, fresh or frozen
  • 1 lime, juiced
  • 2-4 tablespoon Organic Hemp Protein (optional)
  • 4-6 ice cubes (optional)
  • 2-3 drops of stevia (optional)
DO THIS
Blend kale, water, and lime juice until smooth. Next add grapefruit and pineapple. Blend until smooth. *Add ice cubes if necessary. Blend again. Pour into your favorite jar. Enjoy your green smoothie!

TIPS
Add 1 Tbsp chia seeds for protein.Substitute grapefruit for orange and add a dollop of yogurt if you want.  Check out11 Tips for Making (better) Green Smoothies




Sabrina xo.










"Flowers in my hair and your breath smelled like whiskey"

Lana Del Rey. Oh Lana... The flower-crown glamor goddess dropped her new album Ultraviolence on June 13. There are a lot of critics who give her a bad rep because they say she is a cliché and a fake. They just don't get it. We get her. She gets us. Her soaring vocals and melodies are a beautiful cultural fabrication we can dream about. She's got an attitude of "I don't care what you think" but at the same time, she seems so down to earth. She loves the image of the damaged beauty queen... and I love her for it, beauty queen or not. Her music has touched me and many of my girlfriends. Thank you Lana. This post is dedicated to you.

"I love you the first time
I love you the last time
Yo soy la princesa, comprende mis white lines
Cause I'm your jazz singer
And you're my cult leader
I love you forever
I love you forever"
lyrics from Ultraviolence, Lana Del Rey




floral tulip shorts: similar here // top: Nasty Gal // shoes: Jeffrey Campbell // DIY flower crown  // cuff: Boutique // bangles: Forever 21 + Free People

Sabrina Xo.


Happy Thirsty Thursday- green smoothie style! I came across a recipe on Food Babes Facebook page (you should follow her amazing health page) which called for cucumber. With its high water content and refreshing crunch, I tend to eat more cucumbers in the summer to re-hydrate the body and help beat the heat. I'd never thought of using it in my green smoothies- other than spinach, it has become one of my favorite 'vegetable' to add to my green smoothies. With its mild flavors, it's ideal for sneaking into those green smoothies which it can be masked by dominate fruits such as apples, mangos, and apples.  I get that we all want to eat healthy, but we definitely don't want to taste the 'health'.  This is the perfect healthy solution. 


Cucumbers are nutrient rich and low in calories. It is loaded with vitamin A and K, and also provide a decent amount of potassium. They are also known to improve the complexion of skin and with its high fiber content, it will help with digestion.
Enjoy the health benefits of cucumber in this smoothie recipe! 
Sabrina xo.


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Cucumber-Lime and Fruit Green Smoothie
The Goods
  • 4 cups packed spinach
  • 1 cucumber, sliced with peel
  • 1/2 cup water
  • 1 lime, juiced
  • 1 cup baby carrots
  • 1 appled, cored and sliced
  • 1 cup strawberries
  • 4-6 ice cubes (optional)
  • 2-3 drops of stevia (optional)
DO THIS
Blend greens, water, and lime juice until smooth. Next add the remaining ingredients and blend again. *Add ice cubes if necessary. Blend again. Pour into your favorite jar. Enjoy your green smoothie! Adapted from Food Babe
TIPS
Check out 11 Tips for Making (better) Green Smoothies
On nights when I'm feeling too lazy to put any effort into cooking or cleaning, I turn to this one-pan baked salmon and veggie recipe. It is so simple that it’s almost not a recipe. Except that you combine ingredients and throw it in the oven  – so I believe that makes it a recipe. Seriously, it really is that simple. So step away from the unhealthy takeout menus and microwave dinners, and roll up your sleeves... you gourmet chef, you.


I use the same marinade (and baking pan) for both the veggies and salmon. Tonight, I paired the salmon with asparagus, cherry tomatoes, and broccoli but you can use bell peppers, green beans, cauliflower, carrots (you get the point), for well-balanced dinner! Gluten-free, low-carb, supper delicious healthy dinner loaded with lean protein and heart-helping omega 3s, plus plenty of vitamin C and fiber from the vegetables.  Just one dish to clean, a few ingredients, and less than 30 minutes of time total! I have made this dish probably once a week for the last six months. Well, you can understand why.




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One-Pan Mustard Maple Baked Salmon & Veggies
The Goods
  • 4 tablespoons Dijon mustard
  • 4 tablespoons pure maple syrup (not pancake syrup!)
  • 3 tablespoons lemon (about 3/4 lemon)
  • 2 garlic, minced
  • 1 bunch asparagus, ends trimmed
  • 3 cups broccoli florets (I buy pre-cut packages from Safeway) 
  • 2 handful of cherry tomatoes
  • 4 salmon fillets, preferably wild Alaskan 
  • crushed red pepper flakes, to taste
  • olive oil
DO THIS
Preheat oven to 400 degrees F.
Wash your fish and place the salmon (skin down if there any) in the middle of a large (13 x 9) baking sheet lined with parchment paper. Sprinkle the fish with crushed red pepper to your preference. Place the veggies around each side of the salmon. Drizzle olive oil over the vegetables.
In a bowl, whisk together mustard, maple syrup, lemon juice, and minced garlic. Brush salmon with half of the mixture and drizzle the rest over the veggies. Bake for 20 minutes or until salmon is just cooked through. 
Nutrition Information per serving for salmon
Calories: 240; Total fat: 9 grams; Saturated fat: 1.5 grams; Carbohydrates: 14 grams; Cholesterol: 50 milligrams; Sodium: 125 milligrams; Protein: 25 grams
TIP
The cook time for salmon is ten minutes plus ten minutes per inch thickness (a 1 inch piece will need twenty minutes while a 1.5 inch thick piece will require twenty-five minutes).

Happy healthy eating from my kitchen to yours!
Sabrina xo.


Traditional oatmeal cookie with a twist! This moist and chewy oatmeal cookie recipe is gluten-free and healthy, as far as cookies go. It's made with gluten-free flour and it's naturally sweetened with maple syrup. The butter in this particular batch of cookies is infused with cannabis for its medical properties. Watch out Betty Crocker, Weedy Crocker is here! (Thanks Ash for this cute nickname). I made these 'special' cookies for a friend, to help with chronic pain and to sleep better (remember it's legal in Washington State). Studies have proven that cannabis has therapeutic properties not be replicated by any other currently prescribed medications, AND has far fewer and much less severe side effects. A word of caution, it is much easier to over-consume, so always start with a small amount and wait at least an hour to kick-in. For regular cookies, substitute the marijuana butter with grass-fed ghee/butter.






There are no reasons to have trust issues here because this cookie has raisins AND chocolate chips. I know some people despise raisins. So instead of raisins, you can stuffed these oatmeal cookies with a boatload of chocolate chips. Well, I happen to love them. So I used both. It’s a classic cookie at its best! Sweet eating... from my kitchen to yours!
Sabrina xo.




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Maple Oatmeal Raisin Chocolate Chip Cookies
The Goods
  • 1 ¾ cups old-fashioned uncooked oatmeal
  • 2 cup gluten-free all purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1/2 cup grass-fed butter, softened
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 1/2 cup pure maple syrup
  • 3/4 cup raisins
  • 1 cup un-sweetened real chocolate chips
DO THIS
Preheat oven to 350 degrees F. In a medium bowl, whisk oats, flour, baking soda, salt, and cinammon. Set aside. In a separate large bowl, beat butter and brown sugar on low speed of electric mixer until lightly fluffy, 3-5 minutes. Then add wet ingredients: eggs, vanilla extract, maple syrup and beat to combine. Add the oatmeal mixture to large bowl and beat again until blended. Stir in raisins and chocolate chips with a wooden spoon. Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper. Do it in two baches to make about 24 cookies. Bake for 12-15 minutes or until beautifully golden brown. Remove from oven and cool cookies on wire racks. Store cookies in airtight container up to a week. Store in freezer otherwise.
TIPS
The cookies may seem underbaked until they are cooled. Do not over bake!

cookies chilling on cooling rack..
 

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