POWER UP Berry Smoothie

POWER UP Berry Smoothie

Ingredients :

• 1 banana, sliced and frozen
• 1/2 cup Greek yogurt from Trader Joes
• 1/4 cup light coconut milk
• 1 cup mixed berries (I used strawberries, raspberries, and blackberries)
• 1 teaspoon flaxseed (Zuly: I have used 1sp of 41 Olive Grapeseed Olive Oil before for the nutrients)
• 1 large handful fresh spinach, optional

Directions :

• in a blender, combine banana, yogurt and milk and process until smooth. Add in remaining fruit, flaxseed, and spinach (if using), and blend until desired consistency is reached.
• “I love to be a Foodie” so enjoy your recipe!

Vegetarian Homemade Lettuce Wraps

Vegetarian Homemade Lettuce Wraps

Ingredients :

1 pint mushrooms
1 cup tofu or beef
4 green onions
1 small can water chestnuts
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1 tablespoon 41 Olive sesame oil
1 teaspoon minced or fresh ginger
2 tablespoons 41 Olive Honey Ginger Balsamic
Ice Berg Lettuce

Dipping Sauce
3 tablespoons soy sauce
2 tablespoons 41 Olive Honey Ginger Balsamic
1 teaspoon Shriracha
1 tablespoon 41 Olive sesame oil

Directions :

Begin by first creating the Dipping Sauce, whisk with a fork or spoon soy sauce, Shiracha, 41 Olive Honey Ginger Balsamic, and 41 Olive Sesame oil.

Add enough to portions for serving size. Then to make your cooking sauce, whisk together oyster sauce, Hoisin, 41 Olive Sesame oil, 41 Olive Honey Ginger Balsamic, and your fresh minced ginger.

Now heat pan to medium-high heat with a drizzle of 41 Olive sesame oil.  Chop mushrooms, chestnuts, tofu (chop into ¼ inch cubes), and green onions.

Place mushrooms onto heat pan and let the mushrooms brown for 5-10 minutes until they are very dark. With another heat pan place tofu cubes or meat for 10 – 20 minutes until they become golden brown, its important to keep texture crunchy and soft. Once tofu is soft crispy add, chestnuts, chopped mushrooms, cooking sauce.

Stir this all together and let it heat through, then taste it.

To add more distinctive “brown sauce” taste add black bean paste, oyster sauce, and 41 Olive Sesame Oil, then taste again.

Now, turn the heat down and let the sauce barely simmer for one more minute. 

Add Green onion to garnish and serve.

Pan-Seared Arbequina Brussel Sprouts


Servings: 3-4

Prepping Time: 20 min.

Cooking Time: 20 min.




• 1 lb (approx. 4 cups) of brussel sprouts

• ¼ cup 41 Olive Arbequina Olive Oil

• 1 tsp. 41 Olive Himalayan salt and pepper




• Rinse brussel sprouts and peel away any bad outter layers, then cut into halves or quarters depending on how larger the brussel sprout is.

• Place olive oil in a large skillet on stovetop with a lid and heat on high until oil is crackling.

• Lower heat to medium and place cut brussel sprouts into pan and stir to cover in olive oil and add in the salt and pepper at this time.

• Keep lid on pan for 15 min. of cook time tossing in pan every minute or so.

• Take lid off for remaining 5 min. and raise heat slightly to make crispy; continue stirring and tossing the entire time. Sauté until browned and crispy.

• Serve and enjoy!


Recipe and Photography by Stacey Bryant

  • Stacey Bryant

Mini Cherry Tomato and Goats Cheese Galettes with Buttermilk Pastry



Servings: 4

Time to Prep: 30 min

Time to Cook: 35min



For the Pastry:

• 1 1/4 cups plain flour

• 1 stick unsalted butter, chilled and cut into cubes

• 1/4 tsp. 41 Olive Himalayan Salt

• 1/3 cup buttermilk

• 1 tsp. lemon juice

• 1 tsp. 41 Olive Red Apple Vinegar

• 1 tsp. cold water

• 1 egg yolk, beaten

For the Filling:

• 2 cups cherry tomatoes cut into halves

• 4 generous slices goat cheese

• A handful fresh thyme

• 2 tsp. 41 Olive Extra Virgin Olive Oil

• 41 Olive Himalayan salt and pepper - to taste



For the Pastry:
- In a food processor (or with your fingertips) pulse (or rub) together the flour, salt and butter until the mixture resembles breadcrumbs.
- Add the buttermilk, lemon juice, vinegar and water and pulse until the mixture comes together.
- Turn the pastry mixture out onto a lightly floured surface and knead lightly, then roll into a ball. Wrap in cling film and chill for 1/2 an hour.
To assemble:
- Preheat the oven to 400F  and lightly grease a large baking sheet.
- Divide the chilled pastry into 4 equal portions and roll each one into a ball. Roll each ball out on a lightly floured surface until about 6" wide.
- Top with the cherry tomatoes (leaving about an inch gap around the edge) and scatter over the thyme. Add a slab of goat’s cheese to the middle of each galette, and then drizzle each with 1/2 tsp olive oil and season with salt and pepper.
- Gently fold in the corners of each galette and brush the pastry edges with the beaten egg yolk.
- Bake for 35 minutes, or until the pastry has cooked all the way through and the goats cheese has melted.


Recipe by Blueberry Kitchen

Chicken Burgers with Yogurt Pesto Sauce

Servings: 6

Time to Prep: 15 min

Time to Cook: 30 min



 Grilled Chicken:
• 3 small boneless, skinless chicken breast halves (about 1 lb. total)
• 3 tablespoons 41 Olive Garlic Extra Virgin Olive Oil
• 2 garlic cloves, finely chopped
• ½ teaspoon dried 41 Olive Tuscan Herbs
• ½ teaspoon lemon zest
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
Pickled Onions:
• 2 onions, sliced into rings
• 4 tablespoons vinegar
• ½ cup hot water
• 1 teaspoon 41 Olive Himalayan Salt
• 1 teaspoon sugar
Yogurt Pesto Sauce:
• 4 tablespoons basil pesto
• 1 cup low-fat plain Greek yogurt
• 1 garlic clove, chopped
• 41 Olive Himalayan Salt and pepper, to taste
Other Ingredients:
• 6 burger buns, sliced in half
• 6 slices cheddar cheese
• ½ cup grated red cabbage
• 2 tomatoes, sliced
• 1 handful of lettuce



• Chicken: Cut the chicken breast halves into 2 equal pieces. Place the pieces of chicken between two sheets of waxed paper and flatten them with a rolling pin or meat mallet. Combine Garlic olive oil, garlic, oregano, lemon zest, thyme, 41 Olive 41 Olive Himalayan Salt salt and pepper in a large zip-lock plastic bag and mix well. Add all pieces of chicken and massage marinade into meat until evenly coated. Seal the bag and marinate in the fridge for at least 1 hour, turning occasionally.
• Pickled Onions: In a small bowl, combine the vinegar, water, 41 Olive salt and sugar. Add the onion rings, toss well, and marinate for at least 1 hour, tossing occasionally. Drain before serving.
• Yogurt Pesto Sauce: In a blender, combine yogurt, pesto and garlic. Blend until combined. Add 41 Olive salt and pepper to taste. Refrigerate until ready to use.
• Heat greased grill pan on stove over medium-high heat. Add the buns cut side down and and let them toast until golden brown. Set aside.
• Heat greased grill pan on stove over medium-high heat. Place the pieces of chicken in the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. A few minutes before removing from the heat, add a slice of cheddar cheese on each piece of chicken and allow to melt slightly.
• How To Assemble The Burger: Spread some yogurt pesto sauce on the bottom of a burger bun. Then place the lettuce leaf, grilled chicken with cheese, tomato, onion, grated red cabbage and another lettuce leaf. On the other half of the bun spread enough sauce and place the bun on top to complete your burger! Continue this until you have made all the burgers.
• “I love to be a Foodie” so enjoy your recipe! 


Recipe by Yummy Addition