PB&J Super Smoothie

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.

Ingredients:

2 cups mixed berries (I used blueberries, raspberries and blackberries)

1 banana

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!

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Soba Noodles and Spinach Sautee

Seriously, I sincerely suggest someone sample these sensational savory soba noodles and spinach sautee.  Alliteration!

Soba noodles are really good and as far as past go, they’re good for you.  See, soba noodles are make with buckwheat, instead of just regular white flour, which makes them healthy carbs.  They are kind of testy, though, and need to be cooked with care.  First, I’ll explain the soba noodle cooking process, then the rest of the recipe.

First, boil a large pot of water.  Like, as large as you have.  And pretty full of water.  Once the water has reached a rolling boil, then sprinkle 8 oz. of soba noodles into the water and reduce heat so the water is at about a simmer.  From there, they only need 7 or 8 minutes in the water.  If the pot starts to boil over, add a cup of cold water to it.  After 7 or 8 minutes, drain the noodles and then rinse them thoroughly with cold water.  Set aside.

Now for the sauce and spinach!

Sauce:

2tbsp rice wine vinegar

2 tbsp honey

2 tbsp low sodium soy sauce

1 shallot, finely chopped (I’ve used some red onion when I forgot to buy the shallot, which is always.)

Combine the ingredients and let it sit, refrigerated.

Spinach:

6 cups baby spinach

3 cloves of garlic, finely chopped

1 tbsp toasted sesame oil

2 tbsp EVOO

Pour the olive oil and sesame oil into a large sauce pan at medium heat.  Add garlic and sautee until fragrant.  Add spinach and cover for 5 to 6 minutes, depending on how wilted you want the spinach to be.

Finally, stir the spinach and sauce into the noodles, and you’re done!

Disclaimer:  the noodles in the picture aren’t soba noodles.  Soba noodles are kind of grey-ish.  So, if you have grey-ish noodles, you’re on the right track.  I made mine with regular noodles this time because that’s the kind of noodles that were purchased.  Less healthy but still yummy.

With the soba noodles this dish makes 4 servings at 7 Weight Watchers points each.

Enjoy!