Gingerbread (Green) Smoothie

Ladies and gentlemen, may I present:

As it is the beginning of the year, I'm sure many of you are working on your new year's resolutions. I set my "new year" resolutions at the beginning of the school year because I find it a more applicable time for me as a student. However, every month I pick certain habits or goals to work on to help me towards my resolutions.

This January my goal is to improve my selection of simple green smoothie recipes. My basic formula is one cup of liquid, two bananas, a few cups of greens, and any add ins to make it different. (Talk about a simply smoothie!) I've done some experimenting and am excited to see what else I can come up with this month!

This recipe has to be my favorite so far.

I'm still on a bit of a Christmas kick (if you hadn't noticed).

It tastes like dessert in a glass.

If you think all green smoothies are gross, try this one. You won't be disappointed.

Gingerbread (Green) Smoothie
Yield: 3 cups

1 cup almond milk 

2 bananas 

2-3 cups greens 

2 tablespoon raisins, soaked

1/2 tablespoon molasses 

1 teaspoon vanilla

1/4 teaspoon cinnamon 

1/4 teaspoon ginger 

1/4 teaspoon nutmeg 

1/8 teaspoon allspice 

1/8 teaspoon ground cloves

Soak the raisins in warm water for at least half an hour. It worked best when I let them soak over night.

Add all the ingredients to the blender. Blend on high till you have a blender full of deliciousness.

I think this one takes the award for fanciest tasting green smoothie I've ever made.

Pumpkin Chocolate Chip Ice Cream

I realize the time for pumpkin holiday delights is passing...but I couldn't resist one more pumpkin recipe.

Pumpkin Chocolate Chip Ice Cream
(Based off my original vanilla recipe)

1 can refrigerated coconut milk 

1 cup pumpkin puree

4 small frozen bananas 

4 dates 

1/4 cup dark chocolate chips (more or less to your taste)

1 teaspoon vanilla 

a teaspoon or two of pumpkin friendly spices (I used cinnamon) to your taste 

Refrigerate the can of coconut milk and freeze the bananas overnight.  

Flip the can of coconut milk upside down and open it. Pour out the liquid on the top. You’ll be using the solid cream. 

Pit the dates. 

Blend the coconut cream, pumpkin, bananas, dates, chocolate chips*, vanilla, and spices on high till it’s smooth like ice cream.  

Feel free to have it right away if you don't mind soft ice cream. 

Or freeze for a couple hours if you prefer a more from-the-carton-like scoop. 

*I used my mom's Vitamix blender for these pictures, and I forgot that Vitamix blenders just puree the heck out of everything. I know it doesn't look like it, but there are chocolate chips in there. They're just perfectly blended in with everything else. If you prefer to have your chocolate chips more chip-like: blend all the other ingredients, add the chocolate chips, and pulse. (When I used my Ninja blender for this recipe, I blended the chocolate chips with everything else and got nice, slightly broken up chunks. The results will depend on the power and construction of your blender.)

Not Just Another Pumpkin Pie Smoothie

Don’t judge a book by its cover. 

Don’t judge a smoothie by its color. You see this lovely green smoothie?

It tastes like pumpkin pie.

Don't believe me? Try it for yourself.

Have it for breakfast. Nothing says breakfast like pumpkin pie!

Pumpkin Pie (Green) Smoothie
Yield: about 2 cups

1 cup almond milk
handful or two of greens
1/2 cup pumpkin
1 frozen banana
1 date
1/4 teaspoon vanilla
1-1 1/2 teaspoons pumpkin pie spices (I used cinnamon, allspice, cardamom, nutmeg, and ginger) 

Add all the ingredients to the blender.

And blend.

Looks can be deceiving. Very deceiving. 

Use the leftover pumpkin to make Pumpkin Chocolate Chip Cookies. 

Simply Staples: Sweet Potato Corn Pudding

Sweet potatoes...or yams...or sweet potatoes.

For the longest time, I had no idea what the difference was between yams and sweet potatoes. So, I took it to google and found this lovely article by the Huffington Post.

Now that you know, you can make this delicious staple recipe that I love. It takes a little more time in preparation, but it’s still quite easy. 

Sweet Potato Corn Pudding

2 large sweet potatoes

1 cup frozen corn

1/3 cup almond milk 

a few dashes of cinnamon

Steam and peel the sweet potatoes. Let them cool. 

Defrost the corn. Add all ingredients to blender. Blend.  

Hmmm...perfect for fall (just the BEST season of the year!). I'll be working on pumpkin recipes next....

Happy Fall!!!

Stuffed Bell Peppers

It’s hot!!! Don't get me wrong, I love summer. I just don't like melting the moment I step outside. I wanted something savory and easy for dinner without having to use the oven and decided on stuffed bell peppers. (Now that I think about it, I rarely use the oven. It might have something to do with living in a dorm without one for several months.)

Most people bake their bell peppers, but it’s so hot, I just filled raw bell peppers.

Stuffed Bell Peppers 

Ingredients:
bell peppers
1 cup quinoa or rice
1/3 cup lentils 
1 cup frozen or fresh chopped vegetables (I used peas, corn, and carrots)
1/4 cup chopped onion
1/2-1 teaspoon spice (I used cumin and coriander)
2 2/3 cups water or vegetable broth 

Add all ingredients (except the bell peppers) to a rice cooker and turn it on. 

Slice the bell peppers in half, cut out the stems, and wash the seeds from the inside.

Once the rice or quinoa and vegetables have finished cooking, let it cool for a few minutes. Then, start filling the peppers with it.

Red White and Blue Salad

Just because it’s the Fourth of July, doesn’t mean you can’t have a delicious salad!

Especially a delicious, patriotic salad.

Fourth of July Salad:

greens of choice

strawberries, raspberries, or cherries

red bell pepper or tomato

jicama or cauliflower

blueberries

berry dressing:

1 cup strawberries

1 cup blueberries

1 Tbs. lemon juice

1/4 cup apple cider vinegar

Wash and chop lettuce, fruits, and vegetables. 

Arrange fruits and vegetables in the pattern of the American flag.

Blend all dressing ingredients well and add to the salad. 

Happy Fourth of July!

Apple Pie Smoothie

Can I let you in on a secret?

I've never really liked apple pie. Or cherry pie. Or any kind of fruit pie.

Chocolate? Yes.

Pumpkin? Yes.

Apple? Nope.

But, I sure love this smoothie.

Apple Pie Smoothie
Yield: 1 1/2 cups

1 apple
1 banana

1/2 cup apple juice
dash or two of cinnamon

Chop apple and banana. Add chopped fruit, juice, and cinnamon to blender. Blend till smooth.

This smoothie has quickly become a favorite...

...favorite...as in, I told my mom I would make it for her, but she couldn't wait 20 minutes for me to shower, so she made it herself.