Creamy Strawberry Protein Smoothie

After not being able to even look at fruits and vegetables for months (thank you morning sickness during pregnancy), I can finally get back to making smoothies and smoothie bowls! It only took until the 3rd trimester!

I have been overly excited to share my favorite smoothie concoctions with you! (More to come!)

My absolute go-tos when making smoothies include: adding yogurt to make it creamy and frothy, and adding lemon juice (or any other citrus) to balance the sweetness.

Creamy Strawberry Protein Smoothie

  • 2 cups frozen strawberries
  • 1 banana
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 scoops vanilla protein powder (optional)
  • 3 cups liquid (milk or water) + add more if needed

Directions:

  1. Pour all ingredients into a blender. Process until smooth.
  2. Taste and adjust ingredients as needed.
  3. If you’re feeling adventurous, pour your smoothie into a bowl and swirl with fresh fruits and superfood powders.

Delicate Arch Smoothie Bowl

Delicate Arch Smoothie Bowl.

This #EdibleLandscapeBowl is in Moab, Utah (located in Arches National Park). If you haven’t been, you’re missing out on some breathtaking views!

We were there in 2018 for Spring Break. I was 4 months pregnant with my first kid (see photos below), and had intense morning sickness and fatigue. We’d hike half the day, then come back to the motel, and I would sleep for the last part of the day. Haha. Oh my goodness…good times.

Now it’s 2021 and I’m pregnant with my second kid. We’re debating if we should travel to an area like this in Southern Utah for Spring Break again. Although this time, I’ll be 8 months pregnant…so a little more intense (and scary)! I just REALLY don’t want to go into labor while we are hiking. I asked my husband if he was comfortable delivering our baby…he didn’t seem too intimidated by it! However, I’d prefer to give birth in a hospital, rather than in a hot desert.

Decisions, decisions.

Meanwhile, let me tell you about this bowl!

This bowl is made with a base of cooked oats, Silk almondmilk yogurt, and colored with superfood powders: blue spirulina, beet, goji berry, orange dunaliella, and cocoa.

Here’s how to make a superfood smoothie bowl…

Superfood Smoothie Bowl

  • 1 cup cooked Quaker oats (rolled or steel-cut)
  • 1 cup Silk almondmilk yogurt (or any type of yogurt)
  • Superfood Powders to create your design (any type will do)
  1. In a bowl, add in your cooked oats (feel free to season with salt and sweeten as needed).
  2. Next, cover your cooked oats with yogurt.
  3. Now it’s time to design and swirl!
  4. Beforehand, have an idea of how you want your bowl to look. You can keep it simple with just a few superfood powders. Use a very small spoon to carefully sprinkle your powders on top of the yogurt. Use a toothpick to swirl the powder into the yogurt. Keep repeating with different colors.
  5. Alternatively, you can separate your superfood colors into individual bowls of yogurt (just a spoonful of yogurt will do). Then use those yogurt-superfood colors to design your bowl. This strategy makes designing a little easier and more predictable.

Happy creating!

XOXO, Sarah



Classic Raspberry Cheesecake

Hi friends. Valentine’s Day is just around the corner, and I’m super stoked to share some of my recent holiday-themed creations with you! I’m a sucker for all things red and pink during this week (#teacherproblems). Case in point, I went to the grocery store for cake ingredients, and left with every type of Valentine’s Day candies. I also found these amazing Lindt Lindor Valentine’s Strawberries and Cream White Chocolate Truffles. TALK ABOUT SCRUMPTIOUS.

So to celebrate my love for all things red and pink this week, I am sharing a favorite recipe with you: Classic Raspberry Cheesecake.

Before storing my recipes online, I kept all of them in a written journal. My family/friend-favorite cheesecake recipe somehow got lost between all our moves (darn), so I scoured the internet until I found one very similar to the one I’ve been making for years. Let’s just say, I was ECSTATIC this recipe turned out DELICIOUS and picture-perfect.

Trust me, you won’t be disappointed.

Thank you Olivia from Olivia’s Cuisine for this recipe.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Ingredients

For the Crust:

  • 12 Honey Graham Cracker rectangles
  • 1/3 cup butter, melted

For the Cheesecake:

  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

For the Raspberry Sauce:

  • 2 pints raspberry
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Instructions

Making the Crust:

  1. Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.
  2. Grease a 9-inch springform pan with butter.
  3. Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
  4. Crush the graham crackers in a food processor until finely crumbed.
  5. Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
  6. Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.

Making the Cheesecake:

  1. Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed (this is key to making a smooth cheesecake). Make sure you give it some extra love with a spatula, so everything gets incorporated!
  2. Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
  3. Pour the batter over the cooled crust.
  4. Set the springform pan – still wrapped in foil – in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
  5. Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.
  6. After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.
  7. Chill the cheesecake overnight, uncovered. (OR IN THE FRIDGE FOR A FEW HOURS.)
  8. Before serving, let the cheesecake stand at room temperature for at least 15 minutes.
  9. Unmold the cake, transfer to a serving dish and top it with the sauce.

Making the Raspberry Sauce:

  1. Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
  2. Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.