Stephanie Murico is a registered dietitian at Cincinnati Children’s Hospital, and one of our favorite local food bloggers. She has a blog and corresponding Instagram page called @trailmixforthesole. She, like us, believes food is fuel, but also so much more–a way to gather family, a way to practice rituals and traditions, and a way to celebrate life’s milestones. Stephanie is busy as heck, so her recipes are simple, which we appreciate. She also does a great job balancing health with taste. It’s all about balance in our world. We sat down with Stephanie and asked her to share her top three recipes for summer. You’re going to want to make these now.
Everything But The Kitchen Sink Smoothie Bowl
Stephanie: “Why this recipe is perfect for summer? I love smoothie bowls because they’re refreshing, a great way for you to start your day with some fruits and vegetables, and the possibilities are endless. Great at home or on the go!”
Handful of fresh spinach
2 scoops of vanilla protein powder (I use Aria brand)
½ small avocado
¼ cup frozen cherries
1 tsp maca powder
¼ cup frozen zucchini
½ Tbsp flaxseed + chia seeds
Dash of cinnamon + turmeric
½ cup of almond milk
2-3 ice cubs
Add all ingredients in a blender and blend until smooth and creamy! Top with granola, coconut flakes, nuts, dried fruit, and a nice drizzle of almond butter.
Green Power Bowl Salad With Crispy Chickpeas And Almond Cheesy Dressing
Stehpanie: “Power bowls in my opinion are salads on steroids. They’re light, yet filling, great for busy nights, and never boring. This bowl has tons of flavor, vegetarian friendly, and great for those hot summer days.”
1 bag of greens (kale, spinach, arugula, mixed greens, romaine)
1 can of chickpeas
Sugar snap peas
1 package of honey goat cheese, crumbled
1 cup of cooked buckwheat (brown rice, farro, quinoa, or cauliflower rice can be substituted)
Homemade or store bought croutons
Zest of 1 lemon
To make crispy chickpeas:
Drain and rinse the chickpeas well. Pat dry
Season with 1 Tbsp soy sauce, 1 tsp paprika, 1 tsp garlic powder, 1 Tbsp olive oil, dash of salt and pepper
Evenly coat the chickpeas in the seasoning and spread evenly on a baking sheet covered in parchment paper
Bake at 375 for about 35-40 minutes until crispy
Almond Cheesy Dressing:
½ cup raw almonds (soaked for 20 minutes)
3 Tbsp nutritional yeast
2 Tbsp maple syrup
¼ cup tahini
2 Tbsp apple cider vinegar
Salt + pepper
Water to thin
Directions: Combine all ingredients in a food processor until creamy
Vegan Vanilla And Pistachio Donut Holes
Stephanie: “This recipe is so simple to make (I’m talking less than 30 minutes), great to bring to cookouts or fun friend/family gatherings, and are deliciously sweet! These bites remind me of my energy bites, but just a little bit sweeter; thanks to the frosting.”
1 cup raw almonds (soaked in water for 10 minutes)
15 pitted dates (soaked in water for 10 minutes)
1/3 cup shredded unsweetened coconut
¼ cup pistachios
1 tsp vanilla extract
For the coating:
2 Tbsp coconut oil
2 Tbsp maple syrup
2 Tbsp unsweetened vanilla almond milk
¼ tsp vanilla extract
In a food processor grind all the ingredients into a thick, moist dough.
Use about 1 Tbsp of the mixture and roll into a ball using your hands. Place on a plate lined with parchment paper and place in the freezer for about 30 minutes to chill and firm.
Coating: In a microwave safe dish, add the coconut oil, maple syrup, almond milk, and vanilla extract. Heat for about 30 seconds or until melted.
Remove donut holes from the freezer and dip into the melted coating mixture. Place back on the parchment paper and freeze for another 20 minutes. Repeat the coating one more time.
Before serving, sprinkle with pistachio dust
Makes about 14 donut holes
Go check our girl Stephanie out over at @trailmixforthesole, and let us know what you think when you make this grub!