Posts Tagged ‘cranberry’


Ocean Spray Diet Cranberry Berry Smoothie

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I don’t drink a lot of juice. Mainly because I don’t like to drink my calories. Unless it’s Cocktail Friday calories and then it’s a whole different story. Because calories obviously don’t count on Cocktail Friday. Smoothies are generally quite healthy, but can also be packed with calories. I used to be a serious smoothie fiend and prided myself on how much goodness I could jam into my blender. “Look Ma, I’m drinking 2 bananas, a pint of strawberries, a cup of yogurt, a cup of orange juice, and probably more!” Then I realized that I was basically eating 3 meals in one. Healthy meals, but still. When DailyBuzz Food asked if I wanted to try Ocean Spray’s Diet Cranberry Juice and incorporate it into a smoothie, I was on it.

I decided not to do much altering to the recipe Ocean Spray sent because I really did want to be able to taste the cranberry juice. I don’t think I’ve ever added cranberry juice to a smoothie before, but I’m totally loving the idea. Now if we could get a cranberry-flavored yogurt invented, I’d be in smoothie heaven.

Ocean Spray Diet Cranberry Berry Smoothie (serves 2 or 1 thirsty person):

  • 3/4 C Ocean Spray Diet Cranberry Juice
  • 1 C frozen mixed berries
  • 6 ounces berry yogurt (I recommend Greek)
  • 1/2 banana
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I gave the Ocean Spray Diet Cranberry Juice a once-over, a little bit skeptical at first. I’m not a fan of the word diet; never have been and never will be. But I AM a huge fan of cranberry juice (especially Ocean Spray) and miss drinking it by the gallon (remember when calories didn’t matter??).  When I took my first sip of this juice, I was surprised that it didn’t taste overly fake — one thing I generally hate about diet drinks — and instead, really did just taste lighter. 5 calories, ladies and gentlemen!

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Obviously a smoothie is one of the easiest things to make in the world. I mean, all you do is put all the ingredients in the blender. You don’t gotta be a chef or even semi-intelligent to do this.

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Blend it up. I love the color.

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Pour it into a sweet Ocean Spray glass if you’re lucky enough to own one (in love!), throw on a fruit kabob for garnish, and breakfast is served.

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Could you pack any more berries into a drink? Cranberry smoothies are my new favorite thing. I’m kicking myself for not buying more fresh cranberries when they were available and freezing them. But really, the idea of adding cranberry juice to a smoothie is kind of genius. It adds a little tartness, which cuts the sweetness of the berries. The Greek yogurt helps, too, adding some smoothness, as well.

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Smoothie success! If I had more hands, I would make this every morning and bring it to work with me (it’s a struggle enough on the T with my work bag, laptop bag, and coffee mug). But instead, I think I’ll make it my weekend treat. Something to look forward to!

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I can also tell you this cranberry juice tastes pretty awesome with a little vodka. But really, I’ve been drinking a splash of it in my SodaStream sparkling water every night.

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Ocean Spray also makes a Diet Cranberry Lemonade, so I’m already dreaming up some “skinny” cocktail ideas for summer. I know, I know, I keep veering the smoothie conversation over to cocktails. Can you tell I’m not pleased it’s only Tuesday?

Have you ever added cranberry juice to a smoothie? What’s your favorite smoothie combination?

[Sues]

 

I have partnered with Ocean Spray through DailyBuzz to help promote their new Ocean Spray Diet product. I have been compensated for my time commitment to work with this product, however my opinions are entirely my own and I have not been paid to publish positive comments.

Brussels Sprouts and Cranberry Relish Grilled Cheese

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“Eat your brussels sprouts!” Doesn’t that just sound like something an old school mom would yell at her kids as they’re sitting at the kitchen table trying desperately to hide their brussels sprouts in their napkins? I don’t remember my parents giving me brussels sprouts very often when I was a kid. And I’m counting that as a good thing in that now that I’m an adult, I have no preconceived judgements against or childhood fears for them. But something tells me the brussels sprouts the old school mom was trying to get her kids to eat weren’t roasted brussels sprouts. Had they been, I bet the kid would have eaten them without being told.

Brussels sprouts have definitely jumped on the trend train in recent years. Not so much as pumpkin (I don’t see there being brussels sprouts beers or coffees any time soon… though I could be quite wrong!), but still, people are cooking them and going wild over them. I got sucked in a few years back and now there’s no turning back. Now I’m doing all sorts of crazy things like putting them in grilled cheese. I know. But I promise, it’s good! I opted to use mozzarella cheese because I wanted something a bit mild that wouldn’t wash out the flavor of the sprouts. But I also made a cranberry relish to add a little extra fall flavor. If you have Thanksgiving leftovers, you can certainly use them for this!

Brussels Sprouts and Cranberry Relish Grilled Cheese (serves 2):
Print this recipe!

  • 3 T olive oil (I used Colavita Roasted Garlic Cooking Oil)
  • 1/8 C chopped onion
  • 1 t minced garlic
  • 1/2 T minced ginger
  • 1 C fresh cranberries
  • 1/2 C sugar
  • 1/2 C water
  • 8 brussels sprouts, stems cut off and halved
  • Salt and pepper
  • 2 slices good bread
  • 1 T butter
  • 6 slices fresh mozzarella cheese

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First things first, I would get your cranberry relish going.

Start by heating 1 T olive oil in a medium saucepan over medium-low heat. Add onion, garlic, and ginger and cook until shallots and garlic are softened and fragrant.

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I used Colavita Roasted Garlic Cooking Oil Blend for this, for a little extra garlic bang. It definitely made my kitchen smell heavenly and gave the grilled cheese some great garlic undertones.

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Colavita recently sent us a selection of their extra virgin olive oils and Roasted Garlic Cooking Oil and I’m loving them all so far! You can use any kind of olive oil to sauté the onions, garlic, and ginger in this sandwich. But one of my favorite things in life is to sample olive oils and try new, interesting varieties.

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Add cranberries, sugar, and water to the pot and bring to a boil.

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Then reduce the heat and simmer for about 15 minutes, making sure to stir quite often. Berries will start bursting and mixture will be nice and thickened.

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Once the sauce appears to be more of a relish, remove from heat.

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Let cool completely.

Now it’s time to get roasting! Pre-heat oven to 450 degrees. In a medium bowl, combine brussels sprouts with remaining 2 T olive oil and lots of salt and pepper.

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Lay brussels sprouts out cut side down on a foil-covered baking sheet.

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And bake for about 25-30 minutes, until nice and crispy. Or however you like them.

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Now it’s time to build your sammy. Sorry, I’m not Rachael Ray. But seriously, spread butter on one side of each slice of bread and place on a skillet over media, heat, butter-side down.

Spread a thin layer of cranberry relish on top of each slice of bread.

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On top of one slice, layer roasted brussels sprouts (as many as you can fit!). On the other, layer mozzarella cheese.

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Put bread slices together and grill on each side for a couple minutes until the bread is browned and the cheese is melty.

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Slice in half and you’re good to go!

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If you’re not a fan of brussels sprouts, you may be thinking what I did here is an insult to grilled cheese across the world.

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I’m pretty sure that’s what Chris thought. He was excited when I told him I was making grilled cheese and then totally let down when I told him I was packing it full of brussels sprouts.

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But guess what? He ate the entire thing. And admitted he loved it. I’m telling you, roasted brussels sprouts are the way to go!

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I’d like to gather up all the brussels sprouts haters in the world and make them eat a bowl of roasted brussels sprouts or a brussels sprouts grilled cheese. And then see what they have to say.

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I was also a big fan of the cranberry relish on this sandwich. I love super sweet and tart cranberry sauce, but this one had more of a savory bite from the onions, garlic, and garlic oil. But it also had a nice spicy bite from the ginger.

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Everything just worked well together the way the best things in life do.

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And now I have a new favorite grilled cheese that allows me to get some of my greens in, too! And get that Thanksgiving feeling just a little bit longer.

Would you do brussels sprouts in a grilled cheese or is that a big no-no to you?

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