SMOOTHIES!

I love smoothies.  They are not only delicious and refreshing but a good way to get your servings of fruits and veggies in.  Here is a basic smoothie recipe that works with any combination you want.  Here are some helpful tips to making the perfect smoothie.

The first thing to remember is to start your smoothie off with a liquid base so that you don't damage the blades of your blender.  You can use fruit juice, milk or milk alternative, and even coconut milk for a tropical flavored smoothie.  Then add the fruit(s) of your choice.  Bananas are a great for any smoothie and add a nice creamy texture.  Other delicious fruits that are yummy are berries, mangoes, peaches, nectarines, oranges, and even melons.  If you want to hide your veggies, you can add spinach but it will turn your smoothie a greenish-brown.  You may need to add more liquid depending on which fruits you use.  Experiment with it a bit until you get the texture you like.  Adding ice will give your smoothie a frosty, thick texture.

2 cups liquid (apple or other fruit juice, carrot juice, almond milk, regular milk, coconut milk)
6-8 oz. of yogurt (any flavor, if using plain you will need a sweetener)**
1 cup of fruit (any combination, frozen or fresh)
1/2 banana (frozen or fresh)
6-12 ice cubes (if using fresh fruit)

Add all the ingredients to the blender in order listed.  Blend until smooth.  You may need to add a little more liquid if it gets to thick.  Add sweetener to taste, if needed and pulse in blender a few times.**  Pour into a tall cup and enjoy!

**honey, maple syrup, agave syrup, natural Stevia drops

Waffles and Pancakes (Kodiak Style)

I love waffles and pancakes for breakfast or dinner.  We often do breakfast for dinner one night a week in our house. I like to help prepare these meals.  Lately, my mom has been going the "cheater route" she calls it with our waffles and pancakes.  (She usually makes everything from scratch and doesn't like boxed batter mixes.)  But, since finding Kodiak Cakes at Costco, she has defaulted to using this prepackaged "just add water/milk" on breakfast nights.  These are full of protein, whole grains, and lots of other healthy stuff, so my mom doesn't mind using it.  And, it makes it easier for me to jump in and help prepare the meal, pour the batter, and flip the pancakes.

 

 One of our favorite appliances is our Double Pro Belgian Wafflemaker made by Waring Pro.  It bakes two extra-deep Belgian waffles at a time.  Yum.  Some of our favorite toppings are strawberries and whip cream, freshly squeezed lemon juice and powdered sugar, high quality real maple syrup (no Mrs. Butterworth's here), and yummy syrup (a deliciously homemade, but not so healthy, buttermilk syrup).

Blueberry Muffins

Yield:  12 muffins

Muffins are delicious for breakfast or dessert.  The blueberries make the muffins extra moist and yummy.  They pop while they cook and create great bursts of color.

Ingredients:
4 Tbs. unsalted butter
2 cups self-rising flour
1 tsp. baking powder
1/4 cup superfine sugar
1 lemon, finely grated zest (optional)
1 cup plain yogurt
2 large eggs, lightly beaten
9 oz. blueberries

Preparation:
Preheat the oven to 400 degrees.  Line a 12-cup muffin pan with paper liners.  Melt the butter in a pan, then set aside to cool.  Sift the flour into a bowl, and mix the baking powder, sugar, and lemon zest.

Make a well in the center of the flour.  Mix the yogurt, eggs, and cooled melted butter together in a large pitcher, then pour into the dry ingredients.

Add the blueberries.  Mix until just combined, but don't overmix or the muffins will be heavy.

Spoon evenly into the paper liners and bake for 20 minutes, or until golden brown and springy.  Cool in the pan for 5 minutes.

Tips:  Juice the lemon you are using for zest and add juice to muffin mix.  Add more zest, too. I like them with more lemon flavor.  You can freeze prepared muffins for up to two months to have at a later date.

Cleaning up is an important part of cooking.

 

Fresh out of the oven!

The blueberries really do pop out during baking.  They don't look like regular smooth-top muffins.  These babies are deliciously chunky.  Be cautious if using baking cups.  The blueberries can make them stick pretty good to the muffin itself, so peeling them off is not always easy.

I could eat these all day!