Summertime Smoothie


I would have to say summer is by far the best season to make smoothies. Not only are they refreshing and satisfying, but we have the opportunity to use as many fresh, local ingredients as possible. This recipe was inspired by Alissa Segersten and Tom Malterre’s Blueberry Cucumber Smoothie from their cookbook, Nourishing Meals. This antioxidant-rich smoothie provides a balanced breakfast, lunch, dinner or post-workout snack. Next time you’re at the market or the grocery store, pick up a few local, in-season ingredients to blend together to make this recipe or create a flavor combination of your own!

Summertime Smoothie

Makes 16-20 oz


1 cup water

1/3 cup sliced cucumbers

2/3 cup fresh blueberries

1-2 tablespoons organic creamy peanut butter

1 small banana

Handful of fresh kale

4 ice cubes


Place all ingredients except for the ice in the blender in the order listed and cover with lid. After a few pulses, add one ice cube at a time, blending after each addition. Taste, in- between blends to find the right flavor and texture you’re looking for. Enjoy!IMG_2476


No Bake Oatmeal Bars


If your heading to the beach this weekend and want to make a quick, healthy snack that doesn’t require turning on the oven, take a few minutes to get some ingredients out of the pantry and turn them into some sweet or savory treats. Use these ingredients or feel free to add some new ones of your own and let me know how you like them!

No Bake Oatmeal Bars

This recipe was adapted from Food 52’s Five Minute, No-Bake Vegan Granola Bars.


2 1/2 cups rolled oats

1/2 cup raw pumpkin seeds

1/2 cup organic dry roasted peanuts

1/2 cup raisins

3 tablespoons chia seeds

1 teaspoon cinnamon

Dash of salt

2/3 cup creamy organic peanut butter

1/2 cup local honey


Mix oats, pumpkin seeds, peanuts, raisins, chia seeds, cinnamon, and salt together in large bowl with wooden spoon.


Use a double boiler and gently heat the peanut butter to soften.


Pour in honey and whisk together.


Pour into oat mixture and stir until well combined.


Press into an 8×8 glass baking dish lined with parchment paper.


Cover with plastic wrap (preferably BPA free) and press into dish.


Refrigerate at least 4 hours to let the bars set. Cut into bars and store wrapped in the refrigerator.