I have recently become obsessed with making my own smoothies. I know, I know. I’m kinda jumping on the “jucing”bandwagon a little late, but guess what. Smoothies are delicious, FACT. And, they’re a great way to get all your servings of fruits and vegetables in one meal. You can make them in bulk, freeze them, and then drink them as needed. It’s a pretty great thing, and this recipe is both tasty, filling and full of protein. I would even recommend it as a great treat for kids, because of the name and the general yumminess.
You can put whatever you want in smoothies, it’s totally your call, but some smoothies are better than others. This recipe has been tested and it has been confirmed as delicious. So, feel free to try your own recipe, or this one. I really have no way of knowing.
2 cups mixed berries (I used blueberries, raspberries and blackberries)
1/2 cup smooth peanut butter
2 cups baby spinach
1/3 cup non fat greek yogurt
1/3 cup non fat milk
1 cup ice
Throw it all in a blender and blend it up!
See, there’s the blender.
One thing I’ve found that works, if you like the effect of crunchy iciness, is to blend all the ingredients except the ice together and refrigerate them. Then later, blend that with ice when you’re ready to drink it.
So peanutty buttery.
This smoothie is filling and full of vitamins. And this recipe makes 2 giant servings. Perfect for breakfast. Or like, whenever! Buen provecho!
I am becoming totally obsessed with gardening. It’s a really fun hobby and produces fresh, organic produce for you to eat. What more could you want? And herbs are one of the easiest things to grow. Basil is especially easy. It’s happy just sitting in a sunny window and being watered every couple of days. We bought this basil plant from the farmer’s market and kept it inside because snails totally dig on basil. It’s like donuts for snails. They go nuts. (Get it…donuts make you go nuts.) Anywho, even inside and out of the direct sun our basil plant quickly outgrew it’s little spot and my mom was asking me to please get rid of some of it. So, I thought, what is a great dish that uses tons of basil? Well, pesto, of course!
This recipe only needs 5 ingredients. Here they are:
Extra virgin olive oil
Fresh basil leaves
Parmesano Reggiano cheese
Now, I didn’t add any measurements because you can kind of adjust them based on how you like your pesto. You can also thrown in a garlic clove if you want some garlicky stuff. Start with about a quarter cup of olive oil and about the same amount of pine nuts. Then throw in a good handful of basil leaves. I used a bunch, because I like my pesto really green and basily.
Crumble up a few slices of cheese in there too before you blend. Don’t add the salt right away, because the cheese is pretty salty and you might find that the salt in the cheese is all you need. I used a hand blender because I like it a little chunkier, but you can use a regular blender or food processor if you want a smoother product. Feel free to blend and taste, adding a bit more of what you think the mixture needs. To thicken it, add more pine nuts. To thin it, more olive oil. For more flavor, add more cheese, basil and/or salt. If you want to go totally wild you can toast your pine nuts by heating them with just a smidge of olive oil in a frying pan on medium heat for a couple minutes, stirring frequently and making sure they don’t burn.
That’s it! This pesto is great as a dip, a spread, or the old fashioned way: right on pasta. You can make as much as you want at once and freeze it, but it’s so quick and simple I’d recommend preparing it fresh. Buen provecho! I’ll leave you with a sexy little shot of some cheese.
Is it hot in here?