Ginger Lemon Kombucha Smoothie

This post has been kindly sponsored by Health-Ade Kombucha. As with all sponsored content on Set the Table, this is a product I already use and love!

I’m not so good with allowing quiet into my life. For some reason, I’m always looking for something to look at, listen to, or do with my hands. It’s no wonder that it has gotten more difficult for me to sit down and write something that matters. I can’t tell you how many times I sit down at my laptop and alternate between typing and deleting the most mundane sentences. It’s simply because my brain cannot process thoughts of substance clearly when I have too much stimulation. There was a time in my life when I could do this, but that time has passed and it is dying a slow, painful death. My brain just cannot handle multiple tasks at one time unless it is parenting-related. And, let’s be honest, even that is a little dicey. 

I’m sure some of this is due to smart phone usage and the immediacy of information. And some of it is likely due to age. And anxiety. And a smattering of other things I cannot yet identify. I’m working on it. Slowly but surely, I’m working on taking things on one at a time rather than all at once. Funny thing: getting sick reminds me of this practice almost every time. 

Recently, like many families I’ve talked to, we have dealt with the dreaded Stomach Bug. It hit me quickly and first, then took down the rest of us in 2 day increments. For me, the recovery from an illness like this means taking it super slow. Reintroducing foods one at a time, listening to my body extra carefully, and thinking carefully about what I put on my plate. If only I could learn to take such care in other areas of my life. 

After our recent bout of the Stomach Bug, I made it a point to get more probiotics into my system. I take LoveBug probiotics, so that was a given. I also am a pretty big fan-girl when it comes to Health-Ade Kombucha, so their Ginger-Lemon flavor was on repeat for days. Of course, at some point, for my sanity, I needed to mix it up. Enter: this tasty smoothie! It’s creamy and flavorful without being too overwhelming on a sensitive digestive tract. #sorrynotsorry for being honest here. Just keeping it real! 

Ginger Lemon Kombucha Smoothie

makes 2 small smoothies or 1 large

*A coupe notes: for some, the acidity of pineapple may not sound great until a few days after being sick. If that’s the case, I’d recommend swapping milder mango or leaving out any fruit except for the frozen banana. Ice is always another great option to add in! You know your body better than anyone, so listen to it and don’t push it!

• 1/2 cup frozen pineapple

• 1 frozen banana (not required to be frozen but I like the texture better if it is)

• 1 1/2 cups Health-AdeGinger-Lemon Kombucha

1. Combine all ingredients in a blender. Blend until smooth and enjoy!

Spiced Brownie Cut Outs

I remember coming home from school and being ready for a snack. Not just any snack, but something simple and comforting that made me happy to be safe and cozy in our house. I don’t know what I usually had for snacks, but I remember that feeling so clearly. These days, it has been chilly and a little windy on the walk home from school. When the 7 year old gets home at the end of the day, usually without his coat because he says he’s “FINE, MOM”, his cheeks are rosy red and ice cold. It makes me want to wrap him up in a big blanket and hold him tight.

Since that is usually not on his list of things to do when he gets home, I like to have a special snack ready for him from time to time instead. These 100% whole grain brownies from Kodiak Cakes are absolutely perfect right now. They have a healthy amount of protien, come together in a flash, and when poured into a half baking sheet they make the perfect canvas for ninja and dinosaur cutouts.

To make these a little extra special, I like to add about a teaspoon of ground cinnamon. There’s something about cinnamon and chocolate together that makes life a little extra cozy, don’t you think?

And don’t worry. The almost-4-year-old approves as well…

We use Kodiak Cakes regularly for breakfast and lunch. My boys need protein in their diets to function (so do I!) so these are perfect for busy mornings! Plus, anytime there are leftovers, I can toss them in the kids’ lunchboxes as peanut butter sandwiches or just plain. No matter what, they disappear every time! Since my children are both very picky eaters, it thrills me to no end that they will devour everything Kodiak Cakes makes!

*a note about sponsored posts: This post is sponsored by Kodiak Cakes. I ALWAYS post about products and brands that I know and love and think you will love too! Kodiak Cakes is no exception!

spiced brownie cut outs

makes 8-10 brownie cut outs, plus scraps*

• 1 box Kodiak Cakes brownie mix

• 2 eggs

• 1/2 cup unsalted butter, melted & cooled

• 2 tablespoons vegetable or coconut oil

• 2 tablespoons water

• 1 teaspoon ground cinnamon

• powdered sugar

1. Preheat the oven to 350 degrees Fahrenheit. Combine everything but the powdered sugar in a mixing bowl. Mix by hand until fully combined.

2. Pour the batter into a parchment lined quarter sheet pan and spread in an even layer using an offset spatula. Bake for 15-17 minutes or until the brownies are just browning around the edges.

3. Remove the pan from the oven and cool completely.

4. Use your favorite cookie cutters to cut out shapes while the brownies are still in the pan (trust me on this one- you’ll save yourself a headache by not flipping them out of the pan unnecessarily). Place the cut outs on a cooling rack set over another baking sheet.

5. When all your shapes are cut out, use a sieve to sprinkle the powdered sugar over the top. Enjoy!

*This recipe results in a lot of scraps, so here are some suggestions for what to do with them: store in an airtight container and eat them all yourself. Use them as a small treat in your kids’ lunches. Make a tasty nut butter dip using 1/3 cup creamy peanut or almond butter, 1/2 cup plain yogurt, and a bit of maple syrup. Dip the scraps in the mixture for a tasty, family-friendly snack!

Detoxing Blended Green Juice

I am late to the juice game. To be honest, I never wanted to buy a juicer because they seem so clunky and messy. (If anyone wants to send me a juicer that is neither clunky OR messy, I’m willing to give it a try!) But then we moved close to an amazing smoothie/juice spot and my love affair with green juice began. The only problem? The price tag. Who can even afford to get a green juice whenever they want? If you can, I’m very happy for you and I would very much appreciate it if you could send me a gift certificate to Nekter Juice Bar on a regular basis. THANKS.

Long story short, I started making my own green juice with my trusty blender at home. And you know what? It’s actually really, really delicious and just the thing I need when I’ve overindulged (read: all of December).

They key here is to use a high powered blender. Beyond that, it’s a balance of greens, citrus, an apple, and a touch of cayenne!

Detoxing Blended Green Juice

Makes 2 servings (or 1 large serving)

• 2 cups baby spinach

• 1 lemon, peel removed

• 1 small green apple, peeled, cored and cubed

• 1/2 inch knob of fresh ginger, grated

• 3 cups water

• 1/2 teaspoon-1 teaspoon cayenne

1. Combine all the ingredients in a high-powered blender.

2. Blend on high until smooth.

3. Pour over ice and enjoy!

Spiced Kombucha Rum Punch

This post is a collaboration with Health-Ade Kombucha, a brand I LOVE and am excited to share with you.

Thanksgiving week is here and I’m not really sure how that happened so quickly but I am ready for all the festiveness! There are snowflakes falling softly from the sky here at my parents’ house in Minnesota. It’s cold cold cold outside and I’m in my sweatpants. Visions of homemade cranberry sauce, sweet potatoes, and stuffing are dancing around my head and I am excited to get to work in the kitchen. I haven’t been to Minnesota for Thanksgiving in eleven years and I’m happy to break that streak this year.

We aren’t big on appetizers before Thanksgiving dinner because, let’s be honest, we need to save all the room for dinner! I do, however, love a festive cocktail. This Spiced Kombucha Rum Punch is the perfect way to prep for Thanksgiving dinner because a) it is so very pretty, b) it is made with kombucha, which means it is great for your gut, c) it can be made as a cocktail OR a mocktail. I mean, hello, this is a must-make for the holidays so you might as well get started this week!

I am obsessed with Health-Ade kombucha, so obviously that was what I reached for at the grocery store when the thought of this gut friendly cocktail came to mind. Pomegranate seemed like the most festive choice, but Pink Lady would also be lovely! A little splash of apple cider and some spiced rum go perfectly with the pretty pink pomegranate. Sprinkle a little cinnamon over it all and you’ve got a special, but super simple, signature cocktail to sip while you wait for that turkey.

Also, if you don’t know much about kombucha or Health-Ade, here are some excellent little tidbits of information for you:

1. Health-Ade is brewed in ALL glass- no plastic or metal

2. Health-Ade is always flavored with organic cold pressed juice and superfoods (YES!)

3. Non- GMO, Organic, Vegam Raw, Gluten Free and Kosher

4. Health-Ade makes their kombucha the natural way. We never force carbonate!

5. Health-Ade is FULL of probiotics and healthy acid (Helloooo, happy gut!)

Now, Follow Your Gut and make on of these pretty probiotic cocktails for you and your friends! Go!

Spiced Kombucha Rum Punch

Makes 8 cocktails

• 1 bottle Health-Ade Pomegranate Kombucha

• 1/2 cup spiced rum

• 1/2 cup apple cider (not the alcoholic, carbonated kind)

• 1 teaspoon ground cinnamon

• fresh cranberries for garnish

• fresh mint for garnish

1. In a pitcher with ice, stir together the rum, apple cider and ground cinnamon. (You can do this part in advance, just leave the ice out of the pitcher, stir together the rum, cider and cinnamon, cover and refrigerate until ready to finish).

2. Pour the kombucha into the pitcher and gently stir to combine.

3. Strain the cocktail into cocktail glasses and garnish with the fresh cranberries and mint. Cheers!

Rosemary Apple Butter Waffle Bites

This fall, on one of our last camping trips of the season, I brought the most recent Food & Wine that had appeared in my mailbox before we left for the weekend. I paged through the recipes and photos as we drove into the mountains, not entirely paying attention to what I saw. I tend to do that the first time I look through a magazine. But then I saw a page with these beautiful and adorable canapés made with waffles! Each little square of the waffle was filled with something different, creating this beautiful piece of art on a platter. I haven’t been able to get those out of my head, so I knew they had to make an appearance sometime this holiday season. I also knew I needed to make something much simpler than what was in the magazine, because #momlife. So, I took my rosemary apple butter and put a tiny spoonful in the tiny square of a brown butter waffle (the exact same recipe I posted the other day, minus the vanilla) and all was well with the world.

Honestly, these are so simple to make and they would be the perfect bit sized treat to pass out with a glass of champagne at the start of your Thanksgiving (or Friendsgiving) gathering. The finishing touches of orange zest and black pepper give this appetizer a sweet and savory flavor that works perfectly with the rosemary in the apple butter. To make your platter look extra fancy, garnish it with fresh rosemary sprigs!

Rosemary Apple Butter Waffle Bites

Makes about 30-40 bite sized appetizers

• 1 cup all purpose flour

• 1/3 cup whole wheat flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper (optional but a nice addition!)

• 2 eggs, beaten well

• 1/2 cup unsalted butter

• 1 3/4 cups milk

• zest of 1 orange

• rosemary apple butter (click for the recipe) *you can also use store-bought apple butter to make this even easier!

1. Begin by browning the butter. Add it to a saucepan over medium heat. The butter will melt, then start to sputter and foam, then it will all settle down and the milk particles will start to turn golden brown and a nutty aroma will fill your kitchen. Keep an eye on the butter through this process so it doesn’t burn! Stir occasionally, being sure to scrape the bottom of the pan. Transfer to a heatproof liquid measuring cup and set aside.

2. Whisk the dry ingredients together in a large bowl. Set aside.

3. In a medium bowl, whisk the eggs with the milk. Add the milk mixture to the dry ingredients and stir with a wooden spoon until combined. Pour in the browned butter and stir until incorporated.

4. Preheat a waffle iron. They’re all different. I set mine to a medium temperature, but you do you Boo Boo!

5. Pour about 1/3 cup of the batter in the center of the waffle iron. When the waffles are done cooking, cut each one into little Tetris-looking shapes. I like to do them in 2 square sections (see photos above) but you can do them in 3 if you’d like to add something like a crumble of gorgonzola cheese or bacon or BOTH. Be creative!

6. Take a 1/2 teaspoon scoop of apple butter and drop it into one of the squares. Arrange each little bite on a platter before sprinkling with the orange zest and extra black pepper. Enjoy!
   

Snack Ideas for Picky Eaters

We are in the home stretch before getting the week off of school for Thanksgiving! I feel like we are still recovering from Halloween, to be honest. But I’m so ready for a breather! The only downside is that I have to somehow feed my picky children snacks all week. This is more difficult when they don’t have school. You see, at school, they have one snack and that is it. No other choices. Nothing to argue or complain about. At least, that’s what I assume since I’m not there to witness any of these behaviors…but I’m hopeful that the face their snack is gone when they come home means they actually ate it. DON’T RUIN MY DREAM.

Here’s the thing: snack time doesn’t have to be a battle! We have found some really wonderful go-to snack items that we keep in heavy rotation and pair with their favorite fresh fruits and veggies. And yes, they actually eat the fresh stuff!

But there’s a secret to making that happen: offer it all as a kind of family-style snack platter. That way, they get to pick and choose what they want, making them feel more in control. This is a BIG deal for kiddos of any age. They want to make decisions for themselves and empowering them to do that with food is healthy for them and for you. (Read: less stressful!) Think about it: how much do we grown ups LOVE cheese boards? So much, right? Because we get to pick and choose what we want. Turns out, that’s a characteristic most of us have probably had since childhood!

One of our big time favorites right now happens to be pretzels. So I was THRILLED to see that Quinn Snacks had a selection of pretzels for my crunchy-salty-snack-loving boys! They are available nation wide at Whole Foods (huzzah!) and I love this part: they have something called Farm-to-Bag Transparency. That means you can type in the exact batch number on your bag of pretzels on their website and find out where all the ingredients came from, right down to the farm!

I. love. it. So does this kiddo:

Here are some of our favorite snack platter combos:

• Touch of Honey Pretzels + clementines + almond or peanut butter

• Deli Rye Style Pretzels + carrot sticks + peanut butter

• Classic Sea Salt Pretzels + sliced mini cucumbers + shredded cheese

These are just a few of the endless combinations you can come up with and tailor to fit your kids’ tastes. Be creative, have fun, and don’t micromanage. They’ll eat what they want to eat and it will be FINE. (<— saying this to myself as much as I’m saying it to you, FTR.)

To keep up with all the exciting things happen with Quinn Snacks, you can give them a follow here!