Daylily Smoothie

For as long as I can remember, I’ve always loved daylilies. Growing up, my Mom grew them on the side of our house (and still does), and their blossoming became emblematic for the arrival of summer. As an adult, I am lucky enough to have them grow in abundance next to my own garage. Their vibrant, enticing color is hard to ignore and always brightens a room or garden. However, until last week, I had never been aware that they were edible!

I’ve been bringing them into the café that I work at and one of our regular customers recently told me that her friend makes salads and uses them as edible cups. With my curiosity piqued, I did some research, and, sure enough, they are! Not only are daylilies edible, they are also nutritious! The flowers, which which are used in this recipe, contain Vitamin C and Vitamin A, among other key nutrients.

The flavor and aroma of the flowers is complex, yet delicate and is akin to floral baby greens with a very mellow herbal retronasal that comes through on the finish (it’s no wonder that some Asian cultures classify it as an herbal ingredient!). You can also consume the buds and tubers. In order to consume the flowers, first remove and discard the stamens and stem before washing thoroughly. You can eat them with salads or smoothies when they are freshly opened, or in soups once they are wilted. I put them into this delicious smoothie after trying them plain, and will definitely be having it again before my daylilies are out of season!

This recipe serves 1-2.

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6 daylily flowers, stamens and stems removed, thoroughly washed

Juice from 1/2 of a lime

3-5 large leafs of kale, center removed (any variety will do)

1/2 C frozen cherries

1/2 C frozen mango

1/2 C raspberry or plain kefir

3/4-1 C water

Directions :

Once you have thoroughly prepared and washed the daylilies and kale, place everything into a blender or food processor and blend until smooth. Enjoy fresh for best results.

If you try my recipe or any variation of it, let me know what you think!  Find me and share pictures on Instagram @thewisconsinskinny or Twitter @radiantlyjess

#eatgoodfeelgood #thewisconskinny





Roasted Baby Tomato Red Sauce

Our baby tomato plants (yellow and red) have been extremely fruitful, so I decided that it was about time to make some homemade red sauce with them.


30-40 baby tomatoes (yellow & red, or whatever you have)

1Tbsp. Olive oil for roasting

1-2 Tbsp. Olive oil for the sauce

1/2 tsp. salt, or salt to taste

2 Tbsp. water

1-2 tsp. Chili Garlic sauce

Two dashes of turmeric

2 Tbsp. Finely chopped red onion

2 cloves garlic, finely shredded or diced


Preheat oven to 400°F. Line baking sheet with parchment paper or aluminum foil. Wash tomatoes thoroughly and dry on a towel or in a strainer. Place tomatoes on baking sheet. Drizzle with olive oil. Sprinkle with half of the salt. Place in preheated oven and cook for 20-30 minutes, or until the tomatoes begin to burst and look slightly brown on the tops. Take out of oven and pour the tomatoes and their juices into a bowl. Heat a small pot or saucepan over medium heat, adding the remaining olive oil. Once the oil has warmed, add the onions, garlic, and remaining salt. Heat for about 4-6 minutes, or just enough so that the onions and garlic begin to cook through, stirring ocassionally so that the onions and garlic do not stick to the pan. Add the water and chili garlic paste, stirring thoroughly.  Next, add the reserved cooked tomatoes and juices and two dashes of turmeric, stirring well once again. Heat until sauce is to desired temperature. Serve warm over pasta or vegetables. Enjoy!

Gluten-free, Vegan Pasta Puttanesca

I created my own gluten-free, vegan puttanesca recipe tonight (based on Emeril Lagasse’s recipe found here:, and it turned out absolutely delicious! I will definitely be making this again soon!  (I made Mike his with regular pasta 😉 and he loved it too!)


*try to use organic when possible*

6 cloves garlic, chopped or minced

1 28oz. can diced tomatoes, cut in half or separated by hand so that the chunks aren’t too large

3 Tbsp. tomato paste (the store I stopped at didn’t have organic, so I got all-natural, which isn’t the same, but at least there are no added sugars)

2 Tbsp. drained capers

1 4.25 oz. jar of kalamata olives, drained and with olives cut in half

zest from 1/2 lemon

juice for 1/2 lemon

1/2 C olive oil

1/2 sweet onion, diced

1 small shallot, diced

1 tsp. red chili pepper paste

salt to taste

1 8oz package gluten free multigrain spaghetti with quinoa (or use regular wheat pasta if you like)

4 dried basil leaves, crushed

6-8 fresh basil leaves, chopped


Cook pasta according to package directions.

In the meanwhile, prepare fresh ingredients.

In a large saucepan, heat olive oil over medium heat, adding about 1-2 Tbsp. of water.  Add onions and salt and cook for about 6 minutes.  Add chopped garlic.  Cook for about 4 minutes.  Add the tomatoes and the remaining ingredients. Add more salt to taste if necessary. Lower heat to low. Cook for about 30-40 minutes, or until tomatoes are reduced.  Serve over cooked, drained, rinsed pasta.  Enjoy!

Cherry Chard Smoothie


2 bananas, cut into coins, frozen

1/2-3/4 C cherries, pitted, frozen

2-4 stalks (including stems) rainbow chard

2-4 stalks (including stems) Swiss chard

4-5 pitted dates

1/2 C unsweetened vanilla coconut milk

about 1/2 C water for blending


For a layered smoothie:

Put the bananas, dates, and coconut milk (and water, if necessary) into a blender and blend until smooth.  Empty about 1/3 of the contents into a glass.  Add the cherries to the blender and blend again until smooth.  Empty about half of the mixture on top of the first layer.  Add the chard to the blender and blend until smooth.  Top off glass.  Enjoy!

Asian Slaw

Crisp and refreshing, this slaw-style side salad is perfect with lunch, dinner, or as a crunchy snack!

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about 4 cups finely chopped red savoy cabbage (1/4-half a small cabbage)

about 3 cups finely chopped green cabbage (1/4-half a small cabbage)

about 1 C finely shredded carrots (I used multicolored baby carrots)

1 small shallot, diced

1-2 cloves of garlic (or use rice vinegar with garlic in it for an even easier recipe)

1/3-1/2 C rice vinegar (plain or garlic)

1/4 C shoyu or soy sauce

2-3 Tbsp. sesame oil

1/3-1/2 C cashews, halved


Preparing asian slaw

After you have cut, shredded, and measured out all of the ingredients, put them together in a dish with a lid (glass preferable) and mix thoroughly.  If the least amount of rice vinegar, shoyu, or sesame oil are not enough, add more to taste, but be careful to not overdo it!  Place in the refrigerator and store for up to 3 days (tip: it will actually taste better on the second day than it does on the first) before the cabbage gets too soggy.  Enjoy!

Optional topping: crunchy ramen noodles

“The Bard” Gourmet Green Smoothie

The chard in my garden has grown large enough to start eating, so here’s a delicious smoothie I concocted this morning to celebrate the start of my homegrown chard season (and to get rid of the remaining frozen fruit from my last shopping trip in my freezer before I go to the grocery store today)!

And yes, this smoothie is so good that you will want to tell stories 😉


2 bananas, cut into coins, frozen

1/2-3/4 C papaya, diced, frozen

3 Medjool dates, pitted

4-5 large leafs + stalks (or about 1 1/2 C) Swiss chard, washed and chopped

about 1 C water for blending


Add banana and water to blender and blend until smooth.  Take about 1/3 of the contents into a glass.  Add the papaya to the blender and blend again until smooth.  Empty half of the contents into the glass with the first layer of the smoothie.  Add the dates and chard to the remaining smoothie in the blender and blend again until smooth.  Top off glass.  Enjoy!

Sesame Rice Bowl

I made my very first poached egg tonight, and it actually turned out successfully thanks to a tutorial that I found from Alton Brown, and which you can also use if you follow this link:!

Ingredients: (*I made this recipe to serve two, with leftover rice)

For sesame infused rice

1 1/2 C uncooked basmati rice (I buy this in bulk from my local coop, as it is much cheaper to buy organic grains and nuts in bulk)

3 C water

1 Tbsp. sesame oil

For sesame braised carrots and mushrooms

1-1 1/2 C baby carrots, cut into quarters lengthwise

1 C diced mushrooms (or more, because why not?, and because they do lose water and cook down)

a few pinches of pink Himalayan sea salt, to taste

1 Tbsp. sesame oil

1/8 cup water

Everything else you’ll need

1/2 red cabbage, finely chopped

1 C mung bean sprouts

2 eggs

about 1 C pea shoots


mint (I used peppermint because that’s what I have in my garden)

Thai basil (again, I use this variety because it’s what I have in my garden and I feel that it has a well balanced flavor suitable to a wide variety of recipes, but most any basil would be tasty to add!)

chili pepper/ garlic chili pepper paste for topping (optional)


In a large pan, bring 3 cups of water and 1 Tbsp. of sesame oil to a boil.  Once the water reaches boiling, add the 1 1/2 cups of basmati rice.  Stir.  Turn the heat down to low and cover. Cook covered (do not open the cover! not even to peek!) for 20 minutes.  After the 20 minutes have finished and the rice is cooked, remove the lid and stir after taking the pan off the heat.  For other varieties of rice, follow directions specific to the variety.

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As your rice cooks, why not get everything else ready (and have a glass of kombucha)?

First and foremost, make sure that all of your vegetables and herbs are thoroughly washed before preparing.

In the meantime, bring a saute pan to medium heat.  Add 1 Tbsp. sesame oil.  Once you have cut up the carrots and mushrooms and the oil has heated (which does not take long, and which will burn if you take over medium heat), add the carrots and mushrooms to the saute pan.  Stir.  Add 1/8 C water (or more if it reduces too quickly) and a few pinches of pink Himalayan salt. Turn heat down to medium-low.  Cook uncovered for about 6-8 minutes for al dente carrots.  Remove from heat.

While the carrots are cooking, prepare the poached egg.  (You can follow my directions here, or check out the link with Alton Brown’s tutorial that I linked above).  Crack egg (or eggs, if you’re cooking for two; I only made one tonight because Mike didn’t want one) bring 1 1/2 inches of water nearly to a boil in a nonstick pan with 1 Tbsp. white vinegar added to it (I used rice wine vinegar because that’s what I had on hand).  Using a spoon, create a whirlpool by briskly stirring the water.  Quickly add the egg to the whirlpool.  Cover and remove from heat. Do NOT remove the lid for 5 minutes. Once the five minutes have elapsed, remove the poached egg from the water with a slotted spoon and place onto a clean, dry cloth or paper towel.

Now that all of the real work is done, you can finally put together your tasty creation!  For a single serving, using about 1 or 1 1/2 cups of rice, make a bed of rice in a bowl.  Top with half of the braised carrots and mushrooms, red cabbage, pea shoots, mung bean sprouts, basil, mint, cilantro, and poached egg.  Repeat for the second bowl. Enjoy!! (and heck, you’ll have at least 2 cups of rice left over for the next day, too!)

Pineapple Banana Spinach Zingiberaceae Smoothie

Yet another zingiberaceae smoothie packed with anti-inflammatory goodness (especially helpful to the ladies out there experiencing cramping)!


2 bananas, cut into coins, frozen

1 C pineapple, diced, frozen

1-2 C spinach, packed

1/2 in. finger ginger (or about 1/2 tsp. dried ginger)

1/2 in. finger fresh turmeric (or about 1/2 tsp. dried turmeric)

1/2-1 C water for blending


Add the pineapple, banana, ginger, turmeric, and water to the blender and blend until smooth.  Empty half of the contents into a glass.  Add the spinach to the remaining contents of the blender and blend again until smooth.  With the second mixture, top off the first layer of the smoothie.  Enjoy!

Chocolate Chip Banana Bread Smoothie

I haven’t been able to post for a few days because I’ve been busy working, but while I have a few extra minutes tonight, I’ll try to catch up with a few recipes that I recently created (my recipes are all created by me, unless noted otherwise) and that I’ve been excited to share!

In a strange, yet incredible way, this smoothie tastes just like banana bread batter, and much more like an indulgent treat than a breakfast smoothie 😉


2 bananas, cut into coins, frozen

1 banana, cut into coins, fresh

2 Medjool dates, pitted

1/2 avocado

1-2 C spinach, packed

1-2 Tbsp hemp protein powder (I added 4 in my first iteration of this recipe, but feel that it would have tasted better with half the amount)

1 tsp. cinnamon

3/4-1 C unsweetened hemp milk

1 Tbsp. cacao nibs

1 Tbsp. chia seeds


Add the frozen bananas, dates, avocado, spinach, cinnamon, and hemp milk to your blender and blend until smooth.  Pour half of the contents into a glass.  Add half of the fresh banana, spreading evenly over the top of the smoothie.  Sprinkle half of the chia seeds over the bananas.  Pour the remaining smoothie over the chia seeds, topping with the remaining banana, chia seeds, and cacao nibs.  Enjoy!

Three Sweet P’s Sunrise Smoothie


1/4 of a papaya, or about 3/4 C, diced, frozen

1 peach, pitted, sliced, frozen

1 pluot, pitted, sliced, frozen

1/2 mango, or about 1/2-3/4 C, diced, frozen

1-2 C spinach, packed

about 1-1 1/2 C water for blending


Blend the mango and papaya with about 1/2 C water until smooth.  Empty half of contents into a glass.  Add about 1/4 C more of water and the spinach.  Blend again until smooth.  Empty all contents into the glass, topping off the first layer.  Rinse out the blender.  Add the papaya and peach to the blender and blend until smooth.  Top off glass with the third layer and enjoy!