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Berry breakfast smoothie bowl brings a smart start to the day

It’s not too late to get in on the biggest breakfast trend of 2017. Smoothie bowls are exactly what they sound like — you create a smoothie and top it with pretty much whatever you would like. You don’t need perfectly sliced raw almonds or gorgeous exotic fruits. Any type of nut, fruit or even crunchy cereal make for great flavor and texture. Smoothie bowls are more satisfying than a regular smoothie, too, because you can’t just throw in back in a few seconds. You have to eat it like a real breakfast (there’s a spoon and chewing involved, yay!). There’s a reason why these beautiful bowls became so popular this year, and we’re definitely going to see more of them as people look for a healthy start to 2018. Here is one tasty smoothie bowl variety to get you started. Berry Breakfast Smoothie Bowl Serves 1 Ingredients  5 ounces Greek yogurt, plain…

Vegetarian carrot, ginger soup with lemon

There is no such thing as too many soups when the weather get cold. And an quick and easy soup with minimal ingredients that’s also full of flavor? I’d eat a big bowl every week. This carrot ginger soup with lemon is perfect on it’s own or sprinkled with croutons. It’s also the perfect accompaniment to a brie grilled cheese topped with banana pepper rings or smeared with pepper jelly. Okay, mouth watering. Let’s get to it!… CARROT GINGER SOUP with Lemon Makes about 4 bowls Ingredients 1/2 stick salted butter 2 medium onions, chopped 1 1/2 pounds carrots (6-7 large carrots), sliced thin 2 medium tomatoes, seeded and chopped 1 1/2 inches of fresh ginger, minced (plus more if desired) 3 cups vegetable stock (or chicken stock for non-vegetarians) 1 cups water 1/2 lemon Salt and pepper Directions Melt butter over medium heat in large pot. Add onion and sauté about 5 to 8 minutes. Stir occasionally until the onions…