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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Peanut Butter Vegetable Soup

Waaait, what did she say?  Did she say peanut butter soup?

Yeah.  Yeah she said peanut butter soup.  She said it.

She is me.

Peanut butter soup.

So, I’m actually not the biggest fan of soups.  I tend to think they’re not very filling and not very interesting.  But, a couple of years ago, a friend of mine made vegetable stew and just as I thought she was done, she dumped a few giant spoonfuls of peanut butter into it.

AND I WAS LIKE WUUUUTTTTT?!

Peanut butter does a couple things: it adds fullness and it adds flavor.  Adding peanut butter to your vegetable soup automatically thickens it and makes it richer and more fulfilling.  It also adds a little salt and a little fat, which is never a bad thing when cooking.

So without further ado, here is the recipe:

1 onion, diced

2 cloves garlic, minced

1 tbsp olive oil

1 tsp fresh ginger, minced

6 cups vegetable broth

2 tomatoes, diced

1 bunch collard greens, cut or torn into strips or small pieces

1/3 tsp cumin

dash cayenne pepper (optional)

1/3 tsp salt

1 cup peanut butter

2 tbsp lemon or lime juice

Sautee the onion and garlic in olive oil for about 5 minutes, or until onions start to turn clear and soft. Add the ginger and heat for about one more minute.

Add broth, tomatoes, collards, cumin, cayenne and salt and allow to cook for about 15 minutes.

Carefully add the peanut putter, and stir well to combine. Allow to cook until the peanut butter is melted and incorporated. Leave the soup on medium heat with the cover on for another ten minutes or so until all that peanut butter gets melty and delicious.

Drizzle with lime or lemon juice just before serving.

You’re done!  Hearty, delicious soup.  10 Weigh Watchers points per serving with 6 servings in this recipe.  Buen provecho!