The Foodie Physician

The Foodie Physician

Physician, Chef, Recipe Developer & Board Certified Foodie

Dining with the Doc: Wild Blueberry and Peach Cobbler Smoothie

Bursting with nutrition and flavor, Wild Blueberries pack a one-two punch in this vibrant smoothie!

#wildblueberry #wildyoursmoothie #smoothie #peachcobbler

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Did you know that smoothies are most popular at this time of year in the winter rather than in the summer?  It makes sense when you consider that many of us have healthful eating on our minds as we start out the New Year.  And smoothies are certainly a quick and easy way to pack a lot of nutritious ingredients into a delicious and portable meal or snack.

#wildblueberry #wildyoursmoothie #smoothie #peachcobbler

When I heard about the Wild Your Smoothie Recipe Contest sponsored by the Wild Blueberry Association of North America, I started brainstorming ideas right away.  If you’re not familiar with Wild Blueberries, they’re actually different from regular cultivated blueberries.  They’re called “Wild” because they are not planted but rather, occur naturally in fields called barrens across Maine and Eastern Canada.  They are petite in size and pack a flavor punch.  They have an intense blueberry flavor with a mixture of sweetness and some tartness, making them an excellent addition to many recipes.  And importantly, they have about twice the amount of antioxidants as cultivated blueberries!  Antioxidants help protect our bodies against chronic diseases like diabetes, cancer, heart disease and Alzheimer’s disease.  Wild blueberries are frozen at harvest, locking in their nutrients and flavor.  You can find them in the frozen fruit section in your grocery store.

#wildblueberry #wildyoursmoothie #smoothie #peachcobbler

I wanted to recreate the flavors of one of my favorite desserts in a smoothie so I decided to develop a Wild Blueberry and Peach Cobbler Smoothie.  I have a soft spot for blueberry peach cobbler and although it’s commonly a summer dish, you can enjoy the smoothie version all year round thanks to frozen fruit.  Wild Blueberries are sold frozen and so are peeled and sliced peaches (which also means less prep work!).

Blueberries and peaches are a natural pairing. When I make my blueberry peach cobbler, I toss the fruit with lemon juice and top it with a cinnamon-infused biscuit dough that I incorporate ground oats into.  This smoothie has all of those flavors that I love and it’s even layered, just like a cobbler. 

#wildblueberry #wildyoursmoothie #smoothie #peachcobbler

The blueberry layer has Wild Blueberries blended with oats and Greek yogurt, which add a boost of fiber, protein, and plenty of vitamins and minerals.  Vanilla extract and cinnamon enhance the blueberry flavor even more.  The peach layer adds bright flavor as well as a stunning color contrast. 

To learn more about Wild Blueberries, CLICK HERE.  Also you can follow the Wild Blueberry Association of North America on their social media: Facebook, Instagram, Pinterest and Twitter.

#wildblueberry #wildyoursmoothie #smoothie #peachcobbler

Wild Blueberry and Peach Cobbler Smoothie
Makes 2 servings

1 cup frozen Wild Blueberries
1 cup milk, any type (I used unsweetened almond milk), divided
1/3 cup old-fashioned oats
¼ cup plain nonfat Greek yogurt
1 teaspoon vanilla extract
¼ teaspoon cinnamon
3 teaspoons honey, divided
4-6 ice cubes
1 cup peeled and sliced peaches, frozen or fresh
1 ½ teaspoons lemon juice

To make the Wild Blueberry layer, blend the Wild Blueberries, ½ cup milk, oats, yogurt, vanilla, cinnamon, 2 teaspoons honey, and ice together in a blender until smooth.  Divide it equally between two glasses.

To make the peach layer, blend the peaches, ½ cup milk, 1 teaspoon honey and the lemon juice together in a blender until smooth.  If using frozen peaches, you may need to add a little additional milk or water to get the blender going.  Carefully pour equal amounts into the glasses on top of the blueberry layer, creating a second layer. 

Garnish the smoothie with blueberries, oats, and cinnamon 

One serving: Calories 237; Fat 3.1g (Sat 0.4g); Protein 7.4g; Carb 46.1g; Fiber 7.2g; Sodium 106mg

#wildblueberry #wildyoursmoothie #smoothie #peachcobbler

Dining with the Doc: Crispy Chicken with Super Spinach Salad

Crispy chicken cutlets are topped with a fresh, vibrant salad.  Dinner is served!

#organicgirl #chicken #spinach

Thank you to organicgirl for sponsoring this post!

Many people start the New Year off with resolutions to eat healthier, and this often includes eating more greens.  But it can be easy to get stuck in a salad rut.  I’m here to tell you that salad doesn’t have to be boring or bland!  There are lots of fun ways to make your salads more interesting.  I personally love adding a variety of ingredients with contrasting flavors and textures like chopped nuts, seeds, dried fruit, and crumbled cheese.  

Dining with the Doc: Veggie-licious Millet Cakes

Millet forms the base of these crispy, gluten-free cakes that are packed with nutritious veggies.

#millet #naturalbabyfood #thereciperedux

For me, the New Year is all about starting fresh, making healthy choices and trying new things.  And that’s exactly what the Recipe Redux challenged us to do for the first month of 2016- pick a new ingredient that we’ve been wanting to try and cook up a new recipe with it. 
I make a lot of recipes with whole grains.  After all, the dietary guidelines recommend that half of all the grains we eat be whole grains.  But most of the time, I end up making either brown rice or quinoa for dinner.  Sometimes I’ll make barley or farro.  I've been wanting to try some new whole grains so this week when I was at the grocery store, I ended up buying a bag of millet.  Although millet is a new grain for me, it’s actually quite ancient.  According to the Whole Grains Council website, “Before rice was widely consumed in Asia, it’s thought that different forms of millet were the staple grain in this region, as long ago as 8300 B.C.E.”      

Dining with the Doc: Chinese Soup Dumplings

An explosion of flavors and textures- these dumplings are pure bliss in a bite!

#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest

I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.

Did you know that bone broth is one of the hottest recent culinary trends?  High quality cooking stock is made by simmering real bones, flavorful vegetables and aromatic herbs for hours.  It’s this process that gives it rich depth of flavor.  That’s how Progresso’s new line of premium Cooking Stocks are made.  All of that flavor is packed into a carton that you can open up and use immediately with none of the work.  It's a great addition to soups, stews, sauces, chili- the possibilities are endless!  And at just 15-45 calories and 0-1 gram of fat per serving, it's a quick and clean way to boost the flavor of any dish.     

Cooking with Sienna: Mac and Cheese with Roasted Cauliflower

Skip the boxed macaroni and cheese and make this dish for your family instead!  My mac and cheese is easy to make and a lot healthier. 

#naturalbabyfood #macandcheese #cookbook

As some of you know, my cookbook, Natural Pregnancy Cookbook, was recently released.  The follow up book, which is due to be released next month, is called Natural Baby Food.  I’m really excited about this project because it features over 125 nutritious recipes for babies and toddlers.  And the last section in the book includes easy dishes that the whole family can enjoy together.  While I was writing the book, I got to test many of the recipes on my own daughter Sienna!

Dining with the Doc: Spice-Rubbed Salmon

Smoky and sweet, with a bit of heat, this spice-rubbed salmon is the perfect light dish for the New Year.

#salmon #hatcherymade #omega3s

Once the New Year comes around, I’m like most people- ready to move on from all of the holiday indulgences and start focusing on some lighter, healthier dishes.  Spice-Rubbed Salmon is one of my go-to recipes on busy weeknights.  When people ask me how it’s possible to cook healthy meals when you’re pressed for time, I point to recipes like this one.  Not only is it healthy and delicious, it can be prepared in about 15 minutes!   

Dining with the Doc: The Best of 2015

I hope you all had a wonderful holiday!  This year, we had a quiet Christmas at home.  It was just my husband, daughter and I, but we couldn't have asked for a better day.  Watching Sienna open all of her gifts was so much fun.  And when she was done playing with her toys and jumping around in the wrapping paper, she took a much needed nap.  She passed out surrounded with her new toys while still in her Christmas jammies and Cinderella dress- it was the cutest thing!

Dining with the Doc: Chicken and Dumplings

My healthy makeover of a classic stick-to-your-ribs comfort food is the perfect dish for the holidays.  

Back by popular demand, this month’s Recipe Redux theme is Grab a Book & Cook.  Since the Recipe Redux has been around for 54 months, we were challenged to grab a cookbook and make a healthy version of the recipe on page 54 or 154.  What a fun concept!  I have a ton of cookbooks so I started going through them and soon found the perfect recipe to Redux- Chicken and Dumpling Soup from Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen.      

Dining with the Doc: mü Mexican Hot Chocolate and Creamy Coco Cappuccino Affogato

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #muBARista #CollectiveBias The following content is intended for readers who are 21 or older.

#muBARista #cocktail #hotchocolate #affogato

There’s something so comforting about curling up on a cold day with a warm drink.  That’s something I miss about living in New York City.  Not that I don’t appreciate the beautiful hot weather we have in South Florida.  I definitely don’t miss trudging around the snow-laden streets of Manhattan in my winter boots.  But I do miss the feeling of coming home, taking off said winter boots, and enjoying a comforting drink that warms you up from the inside out.  Especially during holiday season when the Christmas tree lights are up and the radio stations are all playing holiday music (yes, I’m a sucker for holiday music). 

Cooking with Sienna: Sweet Potato and Kale Quesadillas

Kids and adults alike will love this delicious and satisfying vegetarian dish.

#quesadilla #cabotcheese #sweetpotato #kale

This time of year I tend to gravitate towards cooking lighter dishes, often vegetarian, to take a little break from all of the holiday eating.  My Sweet Potato and Kale Quesadillas are light yet satisfying and they’re positively packed with important nutrients.  Plus, it’s also an economical dish as sweet potatoes are usually on sale at the market this time of year (and canned beans are always inexpensive).  In fact, this dish is a great way to use up any leftover sweet potatoes you may have from the holidays.



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