Food + Family + Friends

Christina Shoup

Pistachio Nut Protein Smoothie

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A smoothie a day keeps the… Well, I don’t know about keeping the doctor away but a smoothie a day has certainly been part of my day as long as I can remember.  And I know that since I upped the nutrient content of my daily smoothies a few years ago, I definitely am enjoying the health benefits of that change – fuller longer and less sugar roller coaster. As much as I love to cook and enjoy eating food, it’s just nice to have a go-to that takes 2 minutes to prepare. I know I’m giving my body something healthy that keeps me full for many hours, something some of my previous smoothies didn’t do.  My current favorite is similar to my Everyday Protein Smoothie, but changing up the nut made an entirely different tasting smoothie.  

A few weeks ago, I quietly placed this smoothie on my husband’s desk while he was on a work call.  As thankful as he always is for the meal deliveries I make to his home office, I’m sure he thought, another day another smoothie that’s always varying degrees of green/brown/purple. Blueberries and spinach can turn a strange purple color and spinach and almond butter can be an odd shade of brown.  This one was a beautiful soft shade of green – like a mint milkshake or matcha green tea latte. 

The pistachios make this smoothie so creamy, it’s hard to believe it’s healthy.  A generous dose of spinach and a few scoops of chia seeds are additions that I use to up the nutrient content of a smoothie – they literally have no detectable taste in any smoothie I’ve made, but they have enormous health benefits.  You will stay fuller, longer with these key smoothie ingredients.  

Cheers to smoothies!

Christina

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Pistachio Nut Protein Smoothie

I cannot get enough of this creamy, satisfying smoothie. My husband is a big fan as well and pleased this smoothie is in heavy rotation right now for breakfast or lunch. Pistachios are a great source of fiber and healthy fats as well as high in vitamin B6 and potassium. The beautiful green from the nuts perfectly compliment the strong green color from the spinach – a staple in all of my smoothies.

Course Beverages, Smoothie
Keyword pistachio, smoothie
Servings 1 serving
Author Christina Shoup

Ingredients

  • 1 cup unsweetened macadamia milk unsweetened almond milk is a good option
  • 1 scoop vanilla protein powder I like Be Well By Kelly brand
  • ¼ cup raw pistachio nuts
  • 1 tbsp chia seeds
  • 1 big handful fresh spinach
  • ¼ cup frozen riced cauliflower
  • 4-5 ice cubes

Instructions

  1. Blend all ingredients in a high speed blender until smooth.

Sourdough Bread Stuffing with Sausage, Parsnip, and Sage Butter

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One of my favorite holiday side dishes is this stuffing.  Though technically a dressing, as I would never in a million years stuff this in a bird and then eat it.  To each their own. It’s a perfect pairing to a roasted turkey, beef tenderloin, or pork roast and one that I have been making and improving upon for over 15 years. This past Thanksgiving my family was away on vacation and the holiday passed without me making this dish! We ate an excellent meal at Del Frisco’s in San Diego – amazing aged steak with all the sides, delicious cocktails and plenty of excellent red wine.  For Christmas dinner, I’ll be bringing this over the river and through the woods to Grandma’s house.  It feeds a crowd and I’m looking forward to sharing it again this year.

Also in November, I shared this recipe with our local magazine, Hillsborough Living.  I have been happily contributing recipes nearly every other month since May of 2020 and I was happy to share this family favorite.  They were also kind enough to interview Eric and myself and feature our family on the November 2021 cover.  Never in a million years did I think this would fly with my teenagers but they were troopers in the October photo shoot (bonus: checked off the holiday photo nice and early this year but somehow managed to get them out not until mid-Dec!). 

The lively interview focused on our family, how we met, etc. but mostly on my love of cooking and teaching and why I decided to go back to school in my 40s.  It was a mix of fun, a little bit embarrassing and a lot of feelings of “why us?!” We were certainly honored that they’d include us. It feels good to step outside of the box every now and then – something I’ve been doing more and more as I get older and it feels better than I thought. Maybe something I’ll continue in 2022! Until then, cheers to a healthy, happy holiday – however and wherever you celebrate it!

Cheers,

Christina

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Sourdough Bread Stuffing with Sausage, Parsnip and Sage Butter

Perfect side dish to any holiday meal! The original recipe and inspiration behind this stuffing appeared in the November 2005 issue of Bon Appétit, when my oldest was just 6 months old. After 15+ years of making it, I’ve worked on the recipe little by little, adding layers of flavor during the cooking process.  This final adapted version is my best yet and I hope your family and friends love it as much as we do.

Course Side Dish
Keyword sausage stuffing
Servings 8 generous servings
Author Christina Shoup

Ingredients

  • 1 stick of unsalted butter divided
  • 10 slices sourdough bread cut into ½ inch cubes (about ¾ lb)
  • 1 lb bulk sweet Italian sausage
  • 3 large cloves of garlic minced
  • ½ tsp red chili flakes
  • 1-2 tbsp extra virgin olive oil
  • 2 onions small dice (about 3 cups)
  • 3 stalks of celery leaves included, small dice (about 1 cup)
  • 1 tbsp dry sherry white wine or chicken stock
  • 2 parsnips peeled, small dice (about 3 cups)
  • 3 Granny Smith apples peeled, cored, small dice (about 3 cups)
  • ⅓ cup packed fresh sage leaves chopped
  • ½ cup chicken stock homemade or low sodium is preferred
  • kosher salt and freshly ground black pepper

Instructions

  1. Prepare a 13x9x2 inch casserole dish by greasing with about 1 tbsp of butter. Set aside.

  2. Preheat the oven to 325°. Line a large baking sheet with parchment paper and spread bread cubes in an even layer. Bake until dry and toasted, about 15-20 minutes. Set aside.

  3. In a large heavy bottom skillet, place sausage in the pan and over cook over medium-high heat, breaking up the sausage with a wooden spoon or spatula. No oil is needed, the sausage will begin to render its fat as it cooks. Cook until the sausage is a deep golden brown, not just “no longer pink.” You want flavor here, and color means flavor. Add garlic and red chili flakes and cook for about 1 minute. Using a slotted spoon, transfer to a large mixing bowl, add toasted bread and mix.

  4. In the skillet you should have about 1 tbsp of fat from the sausage. To this, add 1 tbsp of olive oil and bring the heat to medium. Add onions, celery, ½ tsp of kosher salt and ¼ tsp freshly ground black pepper. Saute until the onions are slightly golden and the celery is soft, but still has a slight crunch to it, about 8 minutes. Add the dry sherry to deglaze and get all the last bits of sausage off the bottom of the pan. Add to the bread mixture and toss thoroughly. The bread cubes enjoy soaking up each of these layers of flavor.
  5. To the now empty pan, add ¼ cup of butter and heat over medium heat. Once melted, add the parsnips and a ½ tsp of kosher salt and saute, stirring occasionally. After about 4-5 minutes, add the apples to the pan and saute together until tender and golden, about 4-5 additional minutes. If the mixture is sticking, the bottom of the pan is browning or you don’t hear a sizzle, you need more fat. Another tbsp of butter or splash of olive oil will help this. You can lower the heat to medium-low as well. Add to the bread mixture and combine.
  6. Finally, add 2 tbsp unsalted butter to the pan over medium heat. Once melted, add chopped fresh sage and saute, stirring often for about 2 minutes. You should smell toasty butter and the sage should be dark green. Add to the bread mixture, mix thoroughly. Taste and see if you need one last pinch or salt or black pepper. We layered our seasoning with each step so this adjustment is rarely needed!
  7. Add stuffing to the prepared casserole dish. Spread out evenly and drizzle with chicken stock. Cover with foil and bake for about 1 hour, removing the foil in the last 10 minutes or so to allow for the top to crisp up and brown. Serve warm.

Mixed Greens with Tuna Salad and Dill Vinaigrette

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It’s the most delicious time of the year! I’m pretty sure I said that same thing over 5 years ago when I began this little food blog. But it’s true… beginning with Thanksgiving and ending with decadent New Year’s Eve, (with my birthday in between) there are endless opportunities to indulge ourselves.  I try my best to keep things balanced all year long, but especially this time of the year, and hearty salad a few times a week – if not more – is the answer for me.  

Let’s be honest, salads can be kind of a pain to make on the fly, especially for one person, but can be super simple if you’re prepped and ready for it.  I don’t mean all the veggies that are cut up and waiting for you in the fridge getting more dried out as the week goes on, but having the basics ready to knock out a balanced, filling salad in under 10 minutes.  

The basics – protein, fat and fiber – the keys to a balanced salad (or any meal or snack!).  This salad has all of the key elements.  I keep a few prewashed bags of arugula and mixed greens as the foundation of all my salads.  I decide on my protein – in this case good quality tuna salad.  I add some fiber in the form of garbanzo beans and/or radish. And in addition to the olive oil in the vinaigrette, I decide on a healthy fat source such as avocado or nuts. If you have your protein prepared (I often choose grilled or roasted chicken, tuna or mackerel) and a vinaigrette waiting in a glass jar in the refrigerator, you can get this salad tossed in a bowl and into your belly in a matter of minutes.  

In the middle of a busy season, this salad is a good one to keep in your back pocket – or even better, prepped and ready in your refrigerator!

Cheers,

Christina

My husband loves a good sprinkling of slivered almonds
Tuna salad without carrots- less orange!
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Mixed Greens with Tuna Salad and Dill Vinaigrette

Having pre-washed packaged greens, a prepared protein and a jar of homemade vinaigrette allows you to get a balanced, substantial lunch salad in front of you in no time at all. Salads like these are a mainstay in my diet and one that provides me with 3-4 hours of satiety. They are easily adaptable but examples of key ingredients that I almost always have on hand. I hope you enjoy this herby bright vinaigrette that pairs so nicely with the tuna salad. If you're extra short on time, a drizzle of good olive oil and a squeeze of lemon on top of seasoned greens makes a pretty delicious dressing in a pinch.

Course Lunch, Salad
Keyword dill vinaigrette, mixed greens, tuna salad
Servings 2 servings
Author Christina Shoup

Ingredients

Tuna Salad

  • 2 5 oz cans tuna, one canned drained of liquid I prefer Wild Planet Albacore Wild Tuna or Safecatch Ahi Wild Yellowfin Tuna
  • 2 tbsp mayonnaise
  • 2 stalks celery + leaves, chopped
  • 2 green onions, sliced
  • 1 carrot, grated on the small holes of a box grater optional but great for adding extra fiber
  • 2 tbsp parsley, coarsely chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Dill Vinaigrette

  • ¼ cup rice wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tsp finely chopped fresh dill
  • ½ tsp honey
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

To Assemble the Salad

  • 4-6  cups mixed spring greens and/or arugula  I like to coarsely chop my leaves so everything fits on my fork
  • ½ cup sliced radish
  • 1 avocado, cubed or sliced
  • 2 tbsp toasted almond slivers optional

Instructions

  1. For the tuna salad: Drain one can of the tuna, place both in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, celery, green onion, carrot (if using), parsley, lemon zest, lemon juice, salt and pepper and combine well. Taste and adjust seasonings to your liking, if needed.

  2. For the vinaigrette: Combine ingredients in a jar with a tight fitting lid and shake well.

  3. For the mixed green salad: Combine all salad ingredients, except for the tuna salad, in a medium bowl. Toss salad with just enough dressing to coat the leaves. Divide between two plates and pile a mound of tuna salad on top of the mixed greens. Season your salad with a touch of kosher salt and freshly ground pepper. Top with slivered almonds, if using.

Recipe Notes

*This vinaigrette makes enough for several salads. I highly recommend making the whole recipe and keeping it in your refrigerator for easy salads all week. 

* You’ll likely have enough tuna salad for another salad later in the week or as a delicious snack with Triscuit crackers. 

Chewy Ginger Molasses Cookies

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Cookie swaps and exchanges, front porch cookie deliveries, cookie plates at a potluck… all signs point to cookies being shared. Of all the desserts out there, I can pass on just about any sugary treat, with the exception of a good cookie. I have come to understand that my love for cookies is rooted in my love of sharing cookies.

Last year in the early weeks of the pandemic, it was a lonely and uncertain time. Missing friends, routine, and life as we knew it was a difficult period for many of us. I did my best to keep my family positive and hopeful even when I wasn’t quite convinced myself. When the kids had a break from distance learning during spring break, we decided to make a bunch of treats, assemble them on beautiful plates and deliver them all over the bay area to family and friends. The streets were desolate and we made each leg of the drive in record time. It felt like we were sneaking out. Sounds silly now, but at the time the feeling was very real. We arrived unannounced, us in our quarantine comfy clothes (aka pjs), our friends and family dressed the same. There is something so fun about surprising people with a box of freshly baked treats, especially during the weirdest time of our lives.

Fast forward to Christmas 2020, cases had begun to surge and we were stuck in our houses yet again. No holiday gatherings, cookie exchanges or festive events to attend. We missed our friends and family and decided to do a repeat of our spring treat boxes – this time Christmas treats! It took days to make and freeze the dough, plan out what needed to be baked ahead of time versus last minute (this is the key to a successful treat box without making yourself crazy). But, it’s all worth it to share some homemade love from the kitchen and heart. This time, we separated in cars and delivered beautiful Christmas treat boxes with a hand painted/written note. I knew that pandemic/quarantine or not, this new tradition was born and one that my kids will forever remember.

This Chewy Ginger Molasses Cookie is now tested and perfected and one I’m happy to share! With its delicate molasses flavor and crisp sugar coating, it will be a hit with kids and adults alike. This cookie, along with my Frosted Christmas Sugar Cookie Cut Outs and Candy Cane Crisps (both on my website), will be in the treat box this year. I hope you enjoy!

Cheers,

Christina

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Chewy Ginger Molasses Cookies

Out of all the cookies I give away during the holidays, this one steals all the attention! It's perfectly chewy in the middle and crisp on the outside. There are numerous ginger molasses cookies out there, but this one is a cherished recipe and one that I've worked on over the years and happy to share. I hope it makes its way into your holiday cookie repertoire.

Course Dessert
Keyword cookies, ginger, molasses
Servings 24 cookies
Author Christina Shoup

Ingredients

  • 2¼ cups all purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ½ tsp ground cloves
  • 1 tsp kosher salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • ¼ cup molasses
  • ¼ cup sugar, for rolling

Instructions

  1. Adjust the oven rack to the middle of the oven. Preheat the oven to 350°. Prepare two cookie sheets by lining them with parchment paper and set aside.

  2. In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle, add the butter and beat on medium for 1 minute. Scrape the bowl between each of the following steps. Add the sugar and continue to mix until light and fluffy, another 1-2 minutes. Add egg, egg yolk, molasses, and vanilla and mix to thoroughly combine. On low speed, add the flour mixture and mix until no streaks of flour are visible. Scrape the bowl one last time.

  4. In a shallow bowl, add the remaining ¼ cup of sugar. Scoop dough and roll into 1½" balls. Roll each ball in the sugar to coat and place on prepared cookie sheet about 2 inches apart.

  5. Bake about 9-10 minutes. Take care to not overbake! Three things to look for: 1) edges that are lightly golden 2) cracks throughout 3) the whole cookie is puffed. Remove from the oven and lift one of the corners of the pan and let slam down gently on the countertop Let the cookies stand for several minutes on the cookie sheet before transferring to a wire rack to cool completely.

Mediterranean Chicken Wrap

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Wraps are one of my favorite ways to take food on the go… which my family (and perhaps yours!) seems to need a lot of these days. Made with pre-cooked proteins, you can get a nice assembly line going of these and make some for the whole family or set out all the fixings and let everyone make their own.

One of my favorite things about lavash flatbread is that it softens up as it sits, making it that much more yummy and easy to eat. It’s so adaptable and a great way to use up leftovers, too. One of the mistakes that is often made with wraps is they don’t have enough of a base and end up being dry. Always error on the side of a little more base, in this case, healthy hummus. Another way to keep your wrap from being dry is to toss some of your ingredients, like the chicken or lettuce in a salad dressing, just not too much as it can make your wrap soggy. The sky’s the limit with these flatbreads.

Soon, I’ll share my other favorite wrap using pre-cooked chicken and a family favorite, for sure.

Cheers,

Christina

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Mediterranean Chicken Wrap

Lavash flatbread is one of the easiest ways to wrap up healthy proteins and veggies and take it on the go. I always like to have some sort of spread as a base to keep the wrap from being dry – hummus or yogurt tahini sauce, a protein – usually roasted or grilled chicken, greens – often crunchy romaine, arugula or spinach and a drizzle of a full flavored sauce. Rolling it up and wrapping in parchment paper makes for an easy, healthy, fast food option for busy days.

Course Main Course
Keyword wrap
Servings 1 wrap
Author Christina Shoup

Ingredients

  • 1 whole grain lavash flatbread, room temperature or slightly warm
  • 2-3 tbsp hummus
  • ½-1 cup mixed greens
  • ½ cup roasted or grilled chicken, shredded or sliced
  • 1-2 tbsp kalamata olives, chopped
  • 1-2 tbsp sun-dried tomatoes, chopped
  • 1-2 tbsp crumbled feta cheese
  • ¼ cup roasted cauliflower florets optional
  • drizzle Sriracha optional

Mixed Greens Salad with Roasted Chicken, Goat Cheese, Figs and Shallot Vinaigrette

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I recently served this salad to my very happy, working from home hubby. It’s such a simple salad but both of us delighted in the flavors – that was a REALLY good salad was his remark when he finished with his calls. Food brought to you in the middle of a workday is generally very well received, but he was right, it was so good!

This salad was thrown together in a matter of minutes using leftover roasted chicken and the remaining figs and goat cheese from a snack board earlier in the week. The vinaigrette was already in a jar in the refrigerator – in my best Ina voice, How Easy is That? Light, protein packed, and satisfying.

I’ve got a ladies get together coming up soon and while figs are in season in CA a little longer, this just may be the lunch salad I serve.

Cheers,

Christina

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Mixed Green Salad with Roasted Chicken, Goat Cheese, Figs and Shallot Vinaigrette

A perfect light lunch salad that is great to serve for a luncheon, book club, or a working meeting. You can easily scale this salad up or down, I like to serve 2-3 cups of greens per person. Breadsticks or crusty bread with salted butter or a cup of seasonal soup are great ways to round out the meal.

Servings 2 servings
Author Christina Shoup

Ingredients

  • 4-6 cups mixed greens, washed and completely dry
  • 1 cup roasted chicken, cubed
  • ¼ cup crumbled goat cheese
  • ¼ cup slivered almonds, toasted
  • 4 fresh figs, halved

Shallot Vinaigrette

  • 1 tbsp small shallot minced
  • 2 tbsp champagne vinegar
  • 6 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard
  • ½ tsp honey
  • ¼ tsp freshly ground black pepper
  • 1 pinch Maldon salt or any coarse flake salt

Instructions

  1. For the vinaigrette: add the ingredients to a jar with a tight fitting lid and shake until emulsified.

  2. For the salad, add lettuce and chicken to a large bowl. Lightly toss with enough vinaigrette to coat the leaves. Season with a pinch of salt and pepper. Divide between two plates. Top each plate with goat cheese, almonds and figs.

Chicken Salad with Almonds, Turmeric and Celery Leaves

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Pre-made, portable meals are my favorite, especially this time of the year when school and sports have ramped back up. Like so many with school aged kids, sports schedules and after school activities has us all over town in the afternoon and evenings, not to mention weekends! Maintaining a healthy lifestyle means running through a drive thru for a meal is just not an option for me and I rely on protein-packed dishes like this to eat on the go.

This roasted chicken salad is delicious and packs a powerful punch with anti-inflammatory nutrients. It leaves out the typical sweetened dried cranberries (though I still sometimes add a few) and heavy canola oil based mayo that so many chicken salads have. One of my favorite portable meals is a container with chopped up arugula or spinach drizzled with a little olive oil and salt and topped with this chicken salad and sliced radish or cherry tomatoes. It takes less than 5 minutes to throw together and I’m always so happy I did.

Cheers,

Christina

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Chicken Salad with Almonds, Turmeric and Celery Leaves

Chicken salads are a great protein packed lunch option to make ahead and take on the go. Perfect in a lettuce cup, scooped up with crackers, mounded in the middle of a chopped salad with veggies or simply on its own! This salad has added health benefits of almonds, turmeric and freshly ground pepper, as well as mayonnaise made with avocado oil. And don't throw away those celery leaves – they, along with the celery diced up, provide powerful antioxidant and anti-inflammatory nutrients.

Course Lunch, Salad
Keyword almonds, chicken salad, turmeric
Servings 4 servings
Author Christina Shoup

Ingredients

  • ⅓ cup avocado mayonnaise
  • 1 tsp ground turmeric
  • ½ tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1-2 tsp whole grain mustard
  • 3 celery stalks, chopped
  • ¼ cup celery leaves, chopped
  • ½ cup raw sliced almonds, toasted
  • ¼ cup parsley, chopped
  • 3 scallions, sliced
  • 3 cups roasted chicken, chopped

Instructions

  1. In a medium bowl, add all ingredients except the chicken and mix until well combined. Add chopped chicken and mix.

    *Taste for seasoning – if more tang is desired, try adding a touch more mustard or a splash of white wine vinegar. If you'd like a stronger turmeric flavor, add more (depending on the brand and freshness, flavor can vary.) For a hint of sweetness, sprinkle in a few unsweetened dried cranberries or raisins .

House Vinaigrette

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Every weekend, usually on Sunday, I have a list of kitchen staples that I prep for the week ahead. Some type of vinaigrette is always at the top of the list. After years of doing this, it remains a key part of feeding my family healthy meals throughout the week. I’m happy they are big salad eaters and I’m certain homemade dressings and keeping at it since they were little has helped a ton. I wrote about this years ago, but a strategy I used with my kids was to allow them to pick out one thing from their salad – almost always this included tomatoes – but this means they ended up learning to eat other food things like radishes, scallions, cucumbers, peppers, chickpeas, nuts and a variety of herbs that they otherwise may not have eaten. To this day, I still have two kids that will always pick out the tomatoes!

This is a flavorful vinaigrette that is delicious on mixed greens with any type of protein – it’s one of my top 3 that I make all the time and a house favorite. Two vinegars that I use the most are sherry and champagne and they can be used interchangeably in this recipe. The honey can be dialed up or down depending on your preference – I have a particular affection for avocado honey that I can occasionally find at my local farmer’s market.

I make a double batch of this in a mason jar and keep it in the refrigerator for up to a week. When I am ready to use it, I leave it on the counter and let it come to room temperature while I’m prepping the rest of the salad. On busy days, I’m always thankful I’ve got this in the fridge for a quick meal!

Cheers,

Christina

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House Vinaigrette

This is my go-to salad dressing. I make a double batch every single week and it makes putting together a salad for lunch or dinner a snap. When I can get my hands on local avocado honey, I make sure to use that, otherwise, any good, local honey will do.

Course Sauces snd Dressings
Keyword vinaigrette
Author Christina Shoup

Ingredients

  • 2 tbsp champagne or sherry vinegar
  • 2 tsp honey
  • 1 tsp worcestershire sauce
  • ½ tsp Dijon mustard
  • 1 garlic clove, minced
  • ½ tsp kosher salt
  • ½ tsp freshly ground pepper
  • ¼ cup extra virgin olive oil

Instructions

  1. In a jar with a tight fitting lid, add ingredients and shake vigorously.

The Best Iced Matcha Green Tea Latte

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Matcha green tea seems to be all the rage these days. During the summer, this is the drink I make after a day at the lake or pool, but also the one I make before jumping in my car to grab the kids from school (t-minus a few weeks!). As per usual, the mainstream coffee shops serving up matcha green tea lattes (iced or hot) are using highly processed, low quality matcha blend sugar bombs. Sugar is the main ingredient that is mixed with the green tea, so you cannot even order the drink unsweetened. The green tea powder is usually chunky and floating in the milk and ice, almost impossible to incorporate using their method. As you can see I am not a fan but I want to be!

The key tools and ingredients

Enter the homemade iced matcha green tea latte where you can control the quality of the matcha and the quantity of sugar. It only takes about 2 minutes to make! Our family has several members who love the flavor of matcha – I find it creamier, naturally sweeter and prefer it to regular green tea. It’s high in antioxidants – the kind that protects your cells from damage – sign me up! And, I also have noticed since I’ve incorporated matcha green tea into my regular routine, I do feel it has revved up my metabolism a bit, something this almost 45 year old appreciates.

There are many quality brands of matcha powder, but my favorite brand that I’ve been loving for quite awhile is Kyoto Dew Matcha Organic Ceremonial Grade Powder. It’s quite strong and a bit pricey, but this is the powder we use to make hot green tea as well, so we often choose the ceremonial grade. If you have plans for only iced lattes or adding it as an ingredient to smoothies (highly recommend and a family favorite), I recommend a more affordable and less strong culinary grade – it is meant to be used as a blended ingredient, and is a great choice if matcha is new to you. Brands I have used and enjoy are Jade Leaf Culinary Grade and Matcha Love Culinary Grade.

Almond milk and oat milk are my favorite non-dairy beverages for this (homemade almond milk being by absolute favorite but that’s for another day!), but regular cow milk is likely just as delicious. Either way, I hope you try this iced matcha green tea latte at home!

Cheers,

Christina

The bamboo whisk is amazing at blending the powder into a paste
A cup of ice keeps it cold and frothy without diluting
Almond milk, almond extract and matcha green tea – yum!
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The Best Iced Matcha Green Tea Latte

The perfect afternoon pick me up on a summer day! Good quality matcha is the key to getting the most nutritional benefit out of this drink. It can be a bit pricey but a little goes a long way and making it at home will always be cheaper and far superior in taste than what is likely available at your corner coffeeshop.

Course Beverages
Keyword iced latte, matcha
Servings 1 serving
Author Christina Shoup

Ingredients

  • 1 tsp matcha green tea powder
  • 1 cup almond milk
  • ¼ tsp almond or vanilla extract
  • 1 cup ice
  • sweetener of your choice: agave, honey, liquid stevia optional

Instructions

  1. In a glass mason jar, add the matcha green tea powder and about a tablespoon of warm water. Whisk to form a paste.

  2. Add almond milk, almond or vanilla extract, sweetener to taste, and about a cup of ice. With a tight fitting lid, shake vigorously to really combine the paste and the milk. The ice will help froth the beverage a bit. Add a straw and enjoy!

Southwest Chicken Salad with Chipotle Lime Vinaigrette

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Cooking during the summer, at home or on vacation, is a true pleasure for me. Summer’s bounty combined with high quality proteins I keep stocked up on in my freezer make for the easiest, healthiest meals. This dish is no exception. There’s almost never a time I don’t have these ingredients handy. And a quick trip to the weekly farmer’s market makes this salad that much more fresh and amazing. That said, frozen corn and grocery store cherry tomatoes are not a bad backup!

My family has been spending most of the summer away from our home. This means a ton of planning to make sure I have all the ingredients on hand to keep healthy and delicious meals available. I love a good meal out, especially with my favorite date, but definitely treat it as just that – a treat! Less crowds, cheaper, healthier, and often tastier (if I don’t say so myself) when we eat most of our meals at home.

The key to getting my family to eat things like radishes (rich in vitamin C, calcium and potassium) and arugula (loaded with calcium, iron and vitamins A, C, and K) is to CHOP THEM UP! I’m not yelling, but this was a game changer a few years ago to get my family to eat more of these nutrient dense ingredients. I used to just omit them and add more familiar ingredients like corn, tomatoes, etc. but salads are so much more satisfying and nutrient dense with these added ingredients. Since my kids were little, I allowed them to pick out only one ingredient from their salad, but when chopped, it’s pretty hard to pick out that chopped radish or arugula! I guess they got older with more advanced tastebuds or just plain tired of trying to find all of the ingredient they think they don’t like. #don’tmesswithmom! For the record, I almost always chop my lettuce, even when I’m just making a salad for myself. It just easier to eat that way!

Cheers to healthy cooking,

Christina

The deep red chipotle pepper combines with the bright green cilantro makes a strange colored, yet very tasty dressing
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Southwest Chicken Salad with Chipotle Lime Vinaigrette

Smokey, sweet, spicy, and healthy – this chicken and vinaigrette has it all! This is the kind of recipe that I make on a Sunday and eat all week long. During the summer – that means you'll rarely find my refrigerator without a mason jar of this vinaigrette or a container of this grilled chicken all ready for a quick salad. The chicken also is perfect on a BBQ chicken pizza or in a loaded quesadilla.

Author Christina Shoup

Ingredients

Marinade

  • 2 lbs boneless skinless chicken breasts or thighs
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp smoked paprika
  • 1 tsp chipotle chili powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

Vinaigrette

  • 1 cup cilantro leaves and stems, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 large chipotle pepper
  • ½ large fresh jalapeno pepper, roughly chopped
  • ¾ cup avocado oil
  • ¼ cup lime juice
  • ⅓ cup rice wine vinegar
  • 2 tsp honey
  • 1 tsp kosher salt

Salad – optional ingredients

  • mixed greens/romaine/little gems/kale
  • black beans, rinsed and drained
  • corn
  • tomatoes, chopped
  • radish, sliced
  • green onion, sliced
  • avocado, diced
  • cilantro, chopped
  • pepitas
  • crispy tortilla strips for topping

Instructions

  1. For the chicken: Combine the marinade ingredients in a glass bowl. Add chicken and toss to coat. Cover and refrigerate for several hours or overnight.

  2. For vinaigrette: Combine all ingredients in a high speed blender and process until smooth. Refrigerate until ready to use.

  3. Grill the chicken: Preheat the grill to high. Lightly oil the grill grate. Place chicken on the grill and discard the marinade. Cook chicken until juices run clear.

  4. Assemble the salad: Combine lettuce and desired ingredients in a large bowl and spoon enough dressing to lightly coat all the desired ingredients. Plate the salad and place chicken on top. Garnish with tortilla strips, if desired.

Recipe Notes

The vinaigrette makes enough for 4 entree sized salads as well as several salads throughout the week.  I don’t include quantities for the salad ingredients but for a single salad I like to do: 2-3 cups of chopped lettuce, 1/4 cup each of black beans and corn, a handful of cherry tomatoes, 2 radishes, 1 green onion, 1/2 of an avocado, a few sprigs of cilantro and about a tablespoon of pepitas.  I always top with a big pile of chicken and am full and satisfied for hours.