Wild Raspberry + Blood Orange

Standard

For this pairing I decided to go less savory and more on the sweet “treats” side. The J. Olive Co. Cascadian Wild Raspberry White Balsamic and Blood Orange Olive Oil are wonderful on top of fruit or any salad. You could even use this pairing to flavor up a smoothie! Two of my favorite recipes from this pairing came from inspiration from 2 of our Clean Kitchen Coaches! Coach Michael had the clever idea to turn cantaloup into a Cantaloup frozen sorbet, and Coach Kellar’s Orange Almond Muffins got a raspberry-twist re-vamp, Raspberry Muffins! This wouldn’t be a CK recipe post if we didn’t throw in some veggies with Warm Red Cabbage Salad. Our last treat is Crock Pot Apple Sauce!

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I always joke that muffins are just cupcakes without icing, but these perfect, small, sweet bites are much lower in sugar, pack loads of fiber, and a good bit of protein. These would be a hit at any shower party!

Raspberry Muffins

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Servings: about 36 mini muffins

Fresh

  • 4 eggs
  • 1/4 cup greek yogurt cream cheese (or sub for extra 1/4 cup of cottage cheese)
  • 1/4 cup low fat cottage cheese
  • 1 cup fresh raspberries (1/2 cup reserved for in batter mix, other 1/2 cup to top mini muffins)

Pantry

Directions 

  1. Add all ingredients to food processor, but reserve 1/2 cup raspberries to top mini muffins with. Mix well.
  2. Pour batter in mini muffin pan.
  3. Top muffins with remaining raspberries, one per muffin.
  4. Bake at 350 degrees for 15-18 minutes.
  5. Drizzle with a little honey to serve.

 

Cantaloup Sorbét

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You guys can thank Coach Michael for this idea! I think it is pretty brilliant. We took chopped frozen cantaloup and mixed it with a bunch of goodness. This is a perfect treat on these blazing Mississippi afternoons!

Ingredients 

  • 2 cups frozen chopped cantaloupe
  • 2 tbs J. Olive Co. Raspberry White balsamic
  • 1 tbs J. Olive Co. Blood Orange Olive Oil
  • 1 tbs Quest Vanilla Protein powder

Directions

Combine in food processor and pulse until desired consistency. You can add more Raspberry Vinegar if needed to loosen mix more. Enjoy immediately! I have kept leftovers in the freezer and it was just more “icy” than creamy as leftovers. Still super tasty.

 

Warm Red Cabbage Salad

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Fresh

  • 3-4 cups (handfuls) Kale
  • 1/2 head Reb Cabbage, chopped
  • 1 cup strawberries, chopped
  • Zest of one orange (about 1/2 tbs)
  • 1/2 cup walnuts
  • 2 cloves fresh garlic, chopped

Pantry 

  • 1 tbs blood orange olive oil
  • 1/4 cup raspberry white balsamic
  • 1/2 tsp kosher salt

Directions:

  1. Heat 1 tbs blood orange olive oil over low-medium heat and a deep saute pan.
  2. Add walnuts and garlic to oil. Cook for a 1-2 minutes.
  3. Add cabbage to pan, stir and cook until becomes slightly soft, 3 minutes.
  4. Then add the kale, cook for another 1-2 minutes.
  5. Season pan with kosher salt, add orange zest, then add Raspberry Balsamic to pan and let reduce. Keep tossing the cabbage and kale.
  6. Right at the end of cooking, toss in strawberries. Immediately serve!

 

Crock Pot Apple Sauce

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Fresh

  • 6 Granny Smith apples, peeled

Pantry

  • 1 tbs J. Olive Co. Blood Orange Olive oil
  • 1 tbs J. Olive Co. Butter Olive oil
  • 1/3 cup J. Olive Co. Raspberry Balsamic
  • 1 tbs arrowroot flour
  • 1/2 tbs cinnamon
  • pinch of salt

Directions 

  1. Peel and slice apples, Place in crock pot or pressure cooker.
  2. Mix all pantry ingredients together, then pour over apple slices.
  3. Set Pressure cooker for 8 minutes or if using a Crock pot, cook on high for 3 hours.
  4. Stir in couple of drops of stevia after cooking. Cooking the stevia can create a bitter taste.

I used this apple sauce mixed in with overnight oats!

  • 1/4 cup rolled oats
  • 1/4 cup apple sauce
  • 1/4 cup unsweetened almond milk
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