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Posts Tagged ‘breakfast’

Red Velvet Nutella Breakfast Rolls

Posted in Recipes, tagged , , , , , on February 14, 2013 | Leave a Comment »

Happy Valentine’s Day, everyone!

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Yesterday for Valentine’s Day I treated myself to a Target shopping spree. This was the worse thing I could do for my wallet but it was fun. I walked away with such necessities as nail polish (Essie’s Fishnet Stocking. Love it!), 2 DVDs (Perks of Being a Wallflower and Juno. I couldn’t decide, they were both on sale!!) and the Ed Sheeran CD. Because I love him. Hey! We all need to treat ourselves a little on the day of love.

Besides unnecessary shopping trips, what are your plans for tonight? Staying in? Going out? Do tell! I will be doing what ever person should be doing on Valentine’s Day- smuggling food into a zombie movie. oh yes! Nothing says ‘I love you’ like watching the undead eat brains. Yes please! Possible Valentine’s Day treats being smuggled in? Chocolate covered popcorn (I’ll try and post the recipe tonight) and Wild Berry skittles (aka, the best kind!). I, of course, will not be smuggling in a pomagranite margarita even though it’s pink and boozy and perfect for this holiday. That would be illegal. So, of course, I’m not doing it…

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ANYWAY! I told you I was going to try and squeeze just one more recipe in here for you and here it is! I don’t know what to call these things. The original recipe called them “cinnamon” rolls but that just doesn’t work for me. They are sort of assembled like cinnamon rolls, except for the whole shaped-like-a-heart thing. They are bright red and super rich smothered in chocolate hazelnut spread and cream cheese frosting but oh so good! I will take suggestions on names cause “breakfast Rolls” aint cutting it. And “Nutella rolls” is just kind of ‘meh’.

uncooked, on their way to the oven!

uncooked, on their way to the oven!

Red Velvet Nutella Rolls
veganized from Yammie’s Noshery

  • 2 tablespoons sugar
  • 1 1/2 tablespoons (2 packets) active dry yeast
  • 1 cup warm water
  • 2 bottles red gel food coloring (1 oz. each)
  • 1/4 cup (1/2 stick) melted Earth Balance (or other vegan) butter (but not too hot)
  • 1/4 cup oil
  • 3 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup of chocolate hazelnut spread, like Justin’s or Nutella

In the bowl of your electric mixer, combine the sugar, yeast, water, food coloring, butter, and oil and just give it a few gentle stirs with a spoon to incorporate. Let sit for about five minutes.

Sift together the flour, cocoa powder, and salt. With your mixer on its lowest setting and using your generic mixing paddle, add about 1/2 cup of the flour mixture to the wet ingredients at a time, mixing well after each addition. Once all the flour is combined, remove the paddle, put your dough hook on and knead your dough for about 5 more minutes.

Put dough in a greased bowl and cover in a warm place for about 30 minutes or until doubled in volume. (my apartment is so cold that my new trick is to turn my oven on to 400 degrees for 1 minute. The turn it off complete and put my dough in the oven, covered with a towel. It worked great for me!)

Preheat oven to 375ºF. Roll the dough into a rectangle on a lightly floured surface. It should be about 1 foot by 1 1/2 feet or so (don’t worry about being exact). Spread on the chocolate hazelnut spread (if it’s not soft enough, you can warm some up in the microwave a little to make it easier).
Slice the dough into strips (about 1 inch wide or so). Roll the edges of each strip towards each other and then pinch the bottom to make into a heart shape.

Place the spirals on a well greased baking sheet. Allow to rise at least five more minutes. Bake at 375º for about 9-11 minutes. Frost with cream cheese frosting (recipe below).

Cream Cheese Frosting:

8 ounces softened vegan or organic cream cheese
1/2 cup softened vegan butter, such as Earth Balance
1 teaspoon vanilla extract
3 cups powdered sugar

Beat together the cream cheese, butter, and vanilla. Add the sugar, 1 cup at a time until well combined. Spread over cinnamon rolls. Drizzle with more Nutella if desired.

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Nothing says I love you like carbs dripping with chocolate and frosting. YUM! Hope you have a great day!

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Honey Coconut Citrus Salad

Posted in Recipes, tagged , , , , , , , , on January 8, 2013 | Leave a Comment »

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Happy 2013, everyone! I hope you had a great holiday season. I know I promised you cookies and such during December but I sort of fell off the radar. I spent most of December crafting my brains out. I think I mentioned that I decided to make most of my Christmas gifts this year?

yeah…I bit off a little more then I could chew and I’m still working on Christmas gifts! I’m in the home stretch though and I’m excited to get back to normal.

The month of December was by far the worst month I’ve had since going vegan over a year ago. I fell off the wagon…a lot. I like, fell off the wagon and then clung on by my finger tips as the wagon sped off going full speed and I was dragged along.

You totally get me, right? Right.

Anyway, I’m pretty sure this was 100% due to the fact I rarely cooked. I did a lot of delievery and take-out food. Pair that will the almost endless supply of cookies I had and my nightly drink of Lake Champlain Mountain Mint Hot chocolate (this is delicious!) with mint chocolate baileys aaaand eating healthy was quickly thrown out the window.

But that’s life and no one is perfect and it’s the beginning of a new year! So let’s kick it off with some super yummy food.

Let’s start things off on a good note, eh? Save the chocolate stuff for later in the week? Pretend for 4 whole days that we have made some sort of resolution about eating healthy and that we’re sticking to it? Cool? Cool.

This citrus salad came about for two reasons: 1. I, like every single person in Boston, have been sick on and off with a cold. Nothing serious. Nothing that gets me out of work. Just kinda blah. Stuffy nose, sore throat, sporadic coughing and sneezing fits and just an overall sense of feeling under the weather. (My friend, Melissa,who is one of those weird people that knows grammar rules, probably just fell into an uncontrollable amount of twitching with all those incomplete sentences! ha!) I wanted something that packed some nutritional punch. Hence, the vitamin C mother-load. And 2. I’ve been eating so much sugar lately that I was actually craving something healthy and light for breakfast.

This salad is a win/win

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Honey Coconut Citrus Salad
mash up of Whole Living and Edible Perspective
serves 1-3

  • 1 Red Grapefruit (peeled and sliced, I sliced mine into wedges)
  • 1 Cara Cara Orange (or any orange if you can’t find Cara Cara. Peeled and sliced into wedges)
  • 2 clementines
  • Seeds from 1/2 a pomegranate
  • drizzle of honey or agave nectar (optional. If your grapefruit is super sweet, you may find the sweetener unnecessary.)
  • sprinkling of coconut (sweetened or unsweetened, both work)
  • zest from half a lime and juice from half a lime

Toss the grapefruit, orange, clementines and pom seeds together. Top with honey/agave nectar, lime zest, lime juice and coconut and toss. Eat and feel awesome!

You could also top with toasted coconut or a cinnamon-y granola. I did both and they were delicious. Edible perspective put a scoop of this on yogurt and topped with pistachios which seems super interesting and I may have to try next!

This makes approximately 3 cups of salad. I found most mornings I could eat this over the period of an hour or so. It may be too much to just sit down and eat, though.

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I have to say, this definitely has hit the spot this winter. I have been all about the comfort food so it’s nice to start my morning with something bright and refreshing. So yummy!

PS. I totally bought the Whole Living magazine this recipe is featured in for the vegan chocolate truffles on the cover, not the citrus salad. oh yeah! Hopefully, I’ll be making those soon.

PPS. What is your New Year’s resolution? Leave me a comment below. I still haven’t really figured mine out yet

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Pumpkin Pancakes

Posted in Recipes, tagged , , on October 23, 2012 | Leave a Comment »

How many of you have picked out your halloween costume??

I HAVE!

How many of you are having a halloween party this weekend?

I AM! I AM!

How many people are not ready at all for said halloween party??

er… that would be me…

There’s decorations and costumes and food to finish and I have this pesky thing called work that’s standing in my way.

BUT, one thing that I do have planned is the morning-after breakfast. Oh yes. After a night of beer pong, keg stands and overall bad decisions, I like to have a good hearty breakfast to soak up the booze in my belly. And these are perfect!

Pumpkin Pancakes
from Food.com

  • 1 1/2 cups unbleached all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/4 cups soymilk
  • 1/3 cup canned pumpkin
  • 1 tablespoon vegetable oil

In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.

In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.

Use a skillet to make pancakes as you would with regular pancake batter.

This batter was slightly different from my normal go-to pancake recipe (er…bisquick…) in that it was very thick. I had to pour the better on the pan and then spread it around with a spatula. The resulting pancake was still delicious, though! And SUPER fluffy

Also, I made a big batch of these one Saturday and took the left overs to work. I would toast them in the toaster at work and just eat them straight. Something to consider for the night after your party! Make a batch the day before and store them in the fridge. Then, when you and your guests stumble into the kitchen for breakfast, viola! Fast and mess-less breakfast! Maybe whip up some scrambled tofu or local eggs, too. Yum!

Also, you could make these into halloween shapes by using cookie cutters or a squeeze bottle or add some halloween sprinkles!

Now…if only I could finish my costume…

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Autumn Breakfast Hash

Posted in Recipes, tagged , , , , , , on September 28, 2012 | 6 Comments »

It’s Friday everyone! What will you be doing this weekend? My To-Do list says I’ll be cleaning my room, scrapbooking, catching up on blogs posts and going to the gym.

HAHAHA! That’s what my To-Do list has said every single weekend for three weeks.

Instead, I will most likely stay in bed too late on Saturday because, obviously, it’s the first day of the weekend and I need to recover from my week. Then I’ll spend the day watching bad TV and ridiculous movies until someone forces me to get out of my bed and my PJs by inviting me to do something. At which point, I will definitely need to shower and get ready, which definitely means no time for room cleaning!

On Sunday, I will most likely stay in bed too late because, obviously, it’s the last day of the weekend and I won’t be able to stay in bed late for 5 whole days! I’ll then go on a crazy cooking run making and photographing food for the blog next week, which definitely means no time for room cleaning!

This happens every. weekend.

BUT! While I’m vegging out watching another episode of Gilmore Girls, which I’ve seen 800 times, I’ll be munching on this delicious meal for brunch. I can not sing this breakfast hash’s praises enough. I seriously love it.

Autumn Breakfast Hash
serves about  5ish servings

  • olive oil
  • 1 sweet onion
  • 2 TBSP apple cider
  • 2 potatoes, I used russet
  • 1/2 a butternut squash
  • 1 apple, chopped into cubes
  • 2 handfuls of brussel sprouts (I would guessimate at 1/2 pound), ends and loose leaves removed
  • 2 pinches of pumpkin pie spice
  • salt to taste

 

Begin by slicing your onions into thin slices for caramelizing. Heat some oil in a skillet over medium low heat. Once hot, put your onions in the pan and stir. Keep stirring occasionally as your onions begin to caramelizing. Once then have begun to turn brown, about 10 minutes in, pour in your apple cider and stir. Let the apple cider cook down, stirring the onions occasionally. This should take another 10 minutes or so. When they are done, there should be no more liquid in the pan and your onions will be  dark brown and soft. Set a side.

Meanwhile, while your onions are cooking, begin to prep the veggies. Peel your potatoes and dice into small cubes. Peel your butternut squash (good luck with that!) and dice into the same size as your potatoes. You want them smaller so they will cook up fast in your skillet. I made mine about the size of a small brussel sprout.

Add a little more oil to a large skillet. When hot, add the potatoes and the butternut squash. Saute for about 5 minutes uncovered. Add the brussels sprouts, stir and cover with a lid. Cook for about 15 minutes, stirring occasionally, until your vegetables are soft enough to pierce with a fork. Stir in your chopped apple, caramelized onions, pumpkin pie spice and salt and cook for a few more minutes, uncovered, until they are heated through. If you want your apples soft like your veggies, throw in a few minutes sooner.

We ate ours with whole wheat biscuits and apple butter but you could also stir in some crumbled, slightly pressed tofu for a scrambled-egg like texture or some vegan sausage for some spice.

This may be one of my favorite breakfasts ever. The sweetness of the apples and the onions is so good with the butternut squash and potatoes and it’s super filling! I may have had it every day for breakfast this week…and I may be preparing to make it again this weekend…

Hope everyone has a great weekend!

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Mocha Overnight Oats

Posted in Recipes, tagged , , , , on September 21, 2012 | 2 Comments »

I know that I just posted a recipe for hot oatmeal because it’s *this close* to fall here in Boston but I made this recipe a few weeks ago and never got a chance to post it.

This recipe is dedicated to my Dad, who is a fan of chocolate, coffee and, surprisingly, a huge fan of overnight oats.

I posted my blueberry pie overnight oats recipe back in April and my mom and dad were both pretty enthusiastic about it. Around this time, maybe about two weeks later, I was getting a really weird number of hits on here. Usually, I get the most hits on the days I post a recipe and, usually, the amount of hits is in the same ball park each time. But, a few weeks after the blueberry pie overnight oats went up, I was getting three times the amount of hits I usually get and on days I wasn’t even posting anything. It was so weird! I had no idea what was going on. Then, in early May, Gary (Hi Gary!) leaves a comment saying that my Dad is making everyone at his work try the overnight oats and then directing them to my website! I was super amused! Of all the things I make, my Dad is handing out oatmeal?? I’ve made cookie dough truffles for Pete’s sake and he chooses oatmeal to have his co-workers try?? Too funny!

So, this recipes is for my Dad and all his co-workers. Hopefully this lives up to the blueberry pie overnight oats. And if not, well, at least it’s something different to try!

Mocha Overnight Oats
veganized from The Yummy Life
serving size: 1, but easily multiplied

  • 1/3 cup uncooked old fashion rolled oats
  • 1/3 cup of non-dairy milk (I used unsweetened vanilla almond milk.)
  • 1/4 cup of non-dairy plain yogurt or an additional 1/8 cup of non-dairy milk (I’ve tried this with Soy Delicious Vanilla Soy milk and an addition 1/8 cup of almond milk and liked both ways. The yogurt just produces a creamier texture. Greek yogurt can be used for non-vegans)
  • 1 1/2 tsp chia seeds
  • 2 tsp maple syurp
  • 1 tsp cocoa powder
  • 1/2 tsp of instant espresso or instant coffee dissolved in 1 TBSP hot water

Put all ingredients in a jar or container. Stir until well mixed. Refrigerate overnight or up to 3 days. Serve cold.

There may be a few more summery recipes around the corner, I’m thinking at least one more salad, and then the onslaught of fall recipes begins! Oh yes! Sweet Potatoes, Pumpkins, Apples, Squash…you’ve been warned!

Have a great weekend!

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Warm Apple Cinnamon Oatmeal

Posted in Recipes, tagged , , on September 11, 2012 | 1 Comment »

I was SO productive this weekend. I got so many things on my To-Do list done- I went to Container Store, I organized my cabinet, I painted some Halloween flowers pots and planted mums, I cooked, I cleaned, I got stuff done! More on that later.

The point is, I was exhausted yesterday! I need another day off to recover from my weekend. So when I got home after work, though I had every intention of making sweet potato quinoa burgers and cleaning my room, I decided that I was too tired and the weather was too beautiful! 60s and sunny! So I threw my To-Do list out the window (I’ve only been meaning to clean my room for two weeks. It can wait another day!) and went for a walk. It was my favorite kind of weather! An hour later, I came home and all I could think of was a big bowl of warm oatmeal. I put on my favorite pajamas, made a big bowl of this Apple Cinnamon Oatmeal and curled up to watch Nightmare Before Christmas. It was kind of the perfect night.

Apple Cinnamon Oatmeal
from Oh She Glows
1 large serving

  • 1/3 cup regular oats
  • 1 tablespoon chia seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger + pinch of kosher salt
  • 1  1/4 cups Almond Milk
  • 1 apple, peeled and cut into 1 inch pieces (OSG recommends Granny Smith but you can use whatever you have. I used Gala)
  • 1 to 1 1/2  tablespoon pure maple syrup + more for drizzling
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 2 tbsp chopped walnuts, for sprinkling on top

1. In a medium sized pot over medium heat, whisk together everything EXCEPT the vanilla and walnuts.

2. Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract.

3. Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup and a spoonful of peanut butter, if you dare.

Know what else I did, as I huddled in my bed singing along to This Is Halloween? I may have colored. I may have googled “Coloring Pages” and one of the first things that came up was a picture of Rainbow Brite, who I’m considering being for Halloween (My mom, who makes all of my halloween costumes, just shed a tear thinking about coming up with a Rainbow Brite pattern). I may have then colored her in Halloween colors (cause I was watching Nightmare Before Christmas…Duh!). Then, I may have scanned it so I could show it to all of you lovely people. I may have missed my calling as a Professional Crayonist.

Clearly, the scanned version doesn’t show off my exquisite shading abilities but it will have to do…

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Roasted Blueberry Coconut Parfait with Quinoa

Posted in Recipes, tagged , , , , , , on August 2, 2012 | 3 Comments »

Do you know what I am doing now? I’m curled up under my comforter, snuggled up to my favorite pillow and teddy bear and typing this side ways with one hand. I’m too comfy to get up!! I don’t want to go to work today! “I have the measles and the mumps; a gash, a rash and purple bumps; my mouth is wet, my throat is dry. I’m going blind in my right eye. My tonsils are as big as rocks, I’ve counted sixteen chicken pox” Anyone know where that’s from??

Do you know what I did yesterday during my lunch break? I was on Etsy looking up halloween decorations. Yeap, halloween decorations. As in the holiday that is almost three months away! I blame DSW for sending me their fall boots email too early. I’ve told myself I can’t start buying halloween stuff until the first day of fall…ok, maybe Sept 1. We’ll see how my will power is…

Do you know what I did Sunday? I went grocery shopping and bought things to make this week. More specifically, I bought ingredients to make 3 different breakfasts and one meal. hmm… last time I checked, there was really only time for one breakfast in the day, not three! What am I going to do with stuff to make 3 breakfasts all week??

The answer to that- breakfast for lunch! So yeah…sorry for the two back-to-back breakfast posts…

Roasted Blueberry Coconut Quinoa Parfait
veganized from How Sweet Eats
makes 4 parfaits

  • 1 1/2 pints fresh blueberries
  • 1 cup uncooked quinoa, rinsed
  • 2 cups light canned coconut milk (1 can has about 1.5 cups so I just used that)
  • 2 tablespoons unsweetened flaked coconut
  • 2 pinches of salt
  • 24 oz vanilla vegan yogurt (aka, 4 individual containers)

Preheat oven to 350 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 20 minutes, or until berries start to burst. (At this time, if you don’t have granola or didn’t make it prior to, mix up the coconut granola recipe below and bake it at the same time, on the upper rack.) Remove both and set side.

While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes. Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Fluff with a fork.

When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola. YUM! Or, if you are bringing this to work or on the go, assemble the parfait but leave out the granola. Leave enough room at the top so  you can add the layer of granola when you are about to eat it, that way it doesn’t get soggy.

Easy Coconut Granola

  • 1 cup old-fashioned oats
  • 1 cup unsweetened, flaked coconut
  • 3 TBSP maple syrup
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 3 tablespoons coconut oil, measured in solid form
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil

In a large bowl, combine oats, coconut, cinnamon and salt. Melt coconut oil and add it to the oats, along with maple syrup and vanilla, and stir thoroughly to moisten. Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to get crumbly.

How Sweet Eats is one of my favorite blogs, hands down. It definitely isn’t vegan, though. So when she makes something that I can easily adapt, I get super excited! This breakfast was delicious!

Now…I should probably get out of bed. There’s that little thing called work that pays for this food hobby of mine. I should probably make an appearance there…

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Carrot Cake Smoothie

Posted in Recipes, tagged , , , on July 31, 2012 | Leave a Comment »

Guys! I went to the beach this weekend! This is big news. I can go all summer without going to the beach. It usually isn’t for me. The sand gets everywhere, the sun burns my pale skin, Discovery Channel did a whole special on Great Whites at the Cape and now I’m paranoid I’m going to get my legged nawed off… clearly, I have some issues.

But I went down on Friday to see my friend, Julie, who rented a place on the beach for the week. It was right on the beach and the weather wasn’t too hot and sunny and it was so peaceful to get up in the morning and sip iced chai tea on the beach. I could have stayed there for a whole week!

Isn’t Emily so cute in the corner with her little curls? I just want to cuddle her forever.

Anyway, besides sinking my toes in the sand, I’ve been making smoothies like they are going out of style. This is my new favorite.

Carrot Cake Smoothie
from Rabbitfoodformybunnyteeth.com

Serves 1

1 cup chopped carrots
1 frozen banana
6oz cup vegan yogurt (I tried Vanilla Coconut milk yogurt and Pina Colada coconut milk yogurt. Both were delicious)
1/3 cup non-dairy milk (I used non-sweetened vanilla almond milk)
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger

Combine all ingredients in a blender and blend until smooth. This can be made the night before but the chia seeds will make it thicken up. Just throw it in the blender in the morning with a little more milk and you’re all set. It will be a lot faster than cutting everything and measuring it out in the morning.

I’m still loving Rabbit Food for my Bunny Teeth and her food pyramid. Her smoothies are delicious and super filling, perfect for a summer breakfast!

I’m spending the rest of my days off doing laundry. I want to go back to the beach house!

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Banana Muffin Smoothie

Posted in Recipes, tagged , , , on June 14, 2012 | Leave a Comment »

I think I’m in denial that summer is here. It’s pretty easy to do since it hasn’t gotten above 70 here in Boston for a few weeks and I spend most of my time in a freezing cold office building.

Also, my apartment has no AC and I get burnt when I just look at the sun. Going to the beach usually results in sunburn lines that you can see well into January and February…no matter how much sunscreen I put on. So most of the time I just like to pretend summer doesn’t exist.

I realized earlier in the week, though, that I must have been in denial about summer for the past two years because I seriously have no summer clothes. I have 1 pair of jeans I turned into shorts, 1 sun dress and a pair of studded gladiator sandals that I’m not even sure are still in style. Anyone? Am I safe to wear those? Or will the fashion police come and arrest me?

One thing I have fully embraced regarding the warmer weather though is smoothies. I love smoothies in the summer! They are light, fruity and cold and are seriously, the perfect start to my work day.

This one will give you the satisfacation of eating a baked good BUT is way better for you. Which is awesome when you need to fit into your summer shorts and tank tops…which clearly I don’t have to worry about cause I’ll be wearing my sundress/jeacut-off jeans/outdated sandals look all summer. Chic, I know!

Ingredients
slightly modifued from Healthfulpursuits.com

  • 1 cup unsweetened almond milk + 1/4 cup for blending
  • 1 frozen banana
  • 3 tbsp uncontaminated regular oats
  • 1/2 tsp pure vanilla extract
  • 2 tbsp raw walnuts or pecans
  • pinch of ground cinnamon
  • Optional toppings: coconut, raisins, walnuts, or chocolate chips
  1. Night before: combine all ingredients [but the frozen banana and 1/4 cup almond milk] in a glass or plastic container. Stir to combine and place in fridge.
  2. Morning: pour contents of container into blender, add banana and additional almond milk, blend until smooth.

Makes 2 cups

So far, in my brief look online for summer clothes, I’ve put 3 pairs of shoes on my shopping list, one of which is a pair of black flip flops with studs on them to replace my gladiators. Whew! I thought for a second I would have to function in the summer without a proper pair of studded sandals!

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Breakfast Smoothies

Posted in Recipes, tagged , , , on May 22, 2012 | 2 Comments »

I feel like starting the week off with a smoothie is sort of starting the week off on a wimper. I feel like I should start with something amazing and gripping like cupcakes! Or cake! Or a cocktail!

Instead, you get a smoothy.

*Whomp, whomp*

But here’s the thing- it’s almost summer time in New England. I know some of you may actually already feel like it’s summer, but New England is really holding out. It’s cool and rainy here and I’m actually thinking that Bean, Kale and Potato soup is looking pretty good.

Even though, it may not feel like summer yet, I’m already planning two beach trips- to the Cape and to North Carolina- and both will require me to suck up my dislike and wear summer clothes *dun, dun, duuun*

(I’m already counting down the days until boots weather)

Until then though, I have to tighten up on the healthy eating. No more cinnamon pancakes for dinner! (even though they are soooo good…)

So here’s a breakfast smoothy I started the week with:

Oatmeal Smoothie
fromMartha Stewart 

  • 1 cup ice
  • 1/2 cup frozen raspberries (though any berry would work)
  • 1/2 cup plain coconut-milk yogurt
  • 1 banana
  • 1/2 cup old fashioned rolled oats
  • 1 TBSP honey
  • 1 cup coconut water

Place ice and raspberries in the bottom of blender, and other ingredients on to. Blend until completely smooth.

The recipe says this made 2-4 servings but those would be really small breakfast servings if you divided it into 4! I split it in half, put half in the fridge for the next morning and froze the second half in ice cube trays. I just blended the cubes together the morning of or the night before. Either works!

Alright, hopefully my food choices pick up this week and somehow manage to be fun and healthy.

PS. Do you like my ghetto smoothie cup?? Someone threw my fancy-schmancy travel mug out at work so I’ve been in smoothie to-go cup limbo. I need a new one STAT!

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