Book Review: Sneaky Blends by Missy Chase LapineOctober 7, 2016
Sneaky Blends is a genius cookbook that will have you adding nutrients to your meals without knowing it. Based on pureed vegetables, the author, Missy shares 10 main purees and over 100 recipes to use them with that will not only add nutrients, fiber, and antioxidants, but taste and vibrant color, too. First created in her previous book series: The Sneaky Chef for a way to get nutrients into her kids meals, Missy realized that us adults like to eat healthy, too.
Sneaky Blends is packed with delicious, simple recipes whipped up with nutrient-dense purees to create leaner, cleaner tasty meals. It is the only cookbook we will need to detox and transform our overall health while still enjoying delicious meals. Enter below to win a copy of Sneaky Blends!
BLENDING YOUR WAY TO BETTER HEALTH
Adding them to your morning omelet,
Stirring them into soups to create creaminess without the dairy,
Using them to replace more than 50% of the fat and sugar in baked goods,
Take tuna and chicken salads to a whole new level by cutting the mayo and replacing it with blends,
Spend time on a Saturday or Sunday making batches of these fantastic blends to use throughout the week!
BROCCOLI-PEA-SPINACH GREEN BLEND BASE: (Makes 4 cups)
4 cups broccoli florets, fresh or frozen
3 cups frozen sweet green peas
4 cups baby spinach
Place a steamer basket into a large pot, pour in a few inches of tap water (make sure the water is below the bottom of the basket), and set it over high heat. Add the broccoli and steam, covered, for about 10 minutes if fresh, or about 2 minutes if frozen, until just tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Pulse the spinach in a high-powered blender a few times to reduce its volume. Add the steamed veggies along with 2 to 3 tablespoons of filtered water, and puree until smooth, adding more water as necessary.
Nonstick cooking spray
6 6-inch corn tortillas
4 large eggs
1 tablespoon chia seeds
2/3 cup shredded sharp cheddar cheese, divided
1/4 teaspoon sea salt
1/2 cup Broccoli-Pea-Spinach Base Blend (see recipe above)
3/4 cup finely chopped raw broccoli florets
Preheat the oven to 375 degrees. Mist a muffin tin with nonstick cooking spray. Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. Gently press 1 into each of 6 muffin cups. In a large bowl, whisk together the eggs, chia seeds, ¼ cup of the cheese, salt, the blend, and the broccoli. Pour ¼ cup of the egg mixture into each muffin cup and top with the remaining cheese. Bake for 22 minutes, until the eggs are just set. Serve warm. Leftover frittatas freeze well for up to 3 months.
Photo and recipes shared with permission: SNEAKY BLENDS by Missy Chase Lapine. Copyright © 2016 by Missy Chase Lapine. Reprinted by permission of North Star Way, a Division of Simon & Schuster, Inc.
About the Author:
One lucky reader will win the book: Sneaky Blends by Missy Chase Lapine.
U.S. only please. Ends October 18, 2016
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