Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese2

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

I’m sure we’ve all had it happen to us. You’ve got the perfect omelette going in the fry pan, you try to fold it over and it tears. You’re trying to slide it onto the plate and half the stuffing stays in the pan. Or, it just sticks, is undercooked or overcooked. GAH! I hate it. So, I got this recipe from the kitchen diva – Martha Stewart and adapted it to fit my needs. Now, you can adapt it to fit your needs, too! It’s a baked omelette. Just whisk up some eggs and milk, pour it into a pan, top with your favorite ingredients and bake. This version has spinach, roasted red peppers and cheese. Give it a try. Kick omelette heartbreak to the curb.

The ingredients –

omelette ingredients

omelette ingredients

First, preheat your oven to 350º. Then, give the spinach a rough chop.

Chop the spinach

Chop the spinach

Take one roasted red pepper from the jar and dry it with paper towels,

dry pepper

Dry the pepper

and cut it into small strips.

red pepper strips

Slice into strips.

Time to get cracking! Get out a medium sized bowl and crack 8 eggs into it.

break eggs

Cracked up.

Add in the milk, dijon mustard, salt and pepper.

add milk, mustard

add milk, dijon mustard, salt & pepper

Then, whisk it all together.

Whisked eggs

Whisked eggs

Measure out one cup of cheese. I grated some gouda cheese for this one.

grated gouda

cheesy

Get your pan ready. You’ll need a 13 X 18 x 1 inch baking sheet. That’s a half sheet pan and most of us have one, or five. If your pan is smaller, it’s ok. Just make sure it has 1 inch sides or you’ll end up with eggs everywhere. Spray the pan with oil. Line the pan with parchment paper, letting it hang over the sides. You can trim it to fit for the long sides, but I don’t. I find that the eggs seep under the paper. Now, spray the paper with oil, too.

spray with oil

Spray with oil

Pour in the eggs. Press down the paper in the corners, so the eggs flow over there.

eggs

Pour in the eggs

Sprinkle evenly with the chopped spinach.

sprinkle spinach

Sprinkle with spinach

Do the same with the roasted red pepper strips.

add peppers

Very colorful

Bake until the edges of the omelette are set, about 10 to 12 minutes. Take it out and top with the shredded cheese.

Top with cheese

Top with cheese

Return to the oven and bake an additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles.

cheese melted

Melty cheese

Let it rest for a minute, then lift the whole shebang out and onto a large cutting board.

Omelette

On top of a cutting board.

You don’t have to do this step. You can roll the omelette up while it still in the pan. You can. Not me. Hot pan, hot omelette, hot cheese equals a burned Ruth. So, I just slide it over to a board. While wearing my Ove Gloves. Now, back to the omelette. Starting with the short side of the pan, lift up and fold over 1 to 2 inches of the omelette, keeping the paper pulled away.

Fold omelette over

Fold it over.

Press the omelette down to seal. Continue to lift and fold the omelette, peeling back the paper until you reach the end.

rolling the omelette

Keep on rolling

Now, before you make that last fold, put everything on the serving platter and flip it off the paper. Garnish with a little chopped parsley and serve. We had ours with home fries, so I just piled them around the omelette. Cut the omelette into 2 or 3 inch slices. Serves 4. Enjoy!

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese
Author: 
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A baked omelette, rolled up over delicious spinach, roasted red peppers and cheese.
Ingredients
  • 8 large eggs
  • ¾ cup milk
  • 2 Tbsp. Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 cup chopped fresh spinach
  • 1 roasted red pepper from a jar, pat dry and chop
  • 1 cup shredded cheese, I used gouda
  • Chopped parsley for garnish
Instructions
  1. Preheat oven to 350º F. Spray a 13 x 18 x 1 inch baking sheet or similar sized pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Spray parchment with oil.
  2. Crack the eggs into a medium size bowl. Add in the milk, Dijon mustard, salt and pepper. Whisk to combine. Pour into pan. Evenly sprinkle the surface with chopped spinach and roasted red pepper pieces.
  3. Bake until the edges of omelette are set, about 10 to 12 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven and bake and additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles. Let rest for 1 minute. Starting on one short side of the pan, lift up the parchment paper and fold over a 1 to 2 inch section. Press down to seal. Continue to lift and fold the omelette, peeling back the paper, until you reach the end. On the last fold, place entire omelette on serving platter and remove paper. Garnish with chopped parsley. Cut into 2 to 3 inch slices and serve.

 

Rolled omelette

Breakfast is served!

 

 

 

 

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Vegetable Curry Pot Pie

Vegetable Curry Pot Pie

Vegetable Curry Pot Pie

It’s Fall baby! It’s an to the end of the 100 degree days and a promise of beautiful colors, cool evenings and toasty campfires. It’s also comfort food season. Like pot pie comfort food. I’m all about the comfort food. Food needs to comfort your soul, needs to make you feel all warm and snuggly inside. It helps if that food also tastes great. There’s something about the warm, fragrant smell of curry, that makes my heart sing. Makes my tummy rumble, if you know what I mean. Anticipation! Let’s get this show on the road!

Here’s what you’ll need – One package of puff pastry. Take out one pastry and save the other for another use. Cover the puff pastry with a damp towel, so it won’t dry out.

puff pastry

Puff pastry

I forgot to cover mine up and the edges dried out. It still worked just fine, it was just a mess to look at. You’ll see that later. I share my mistakes as well as my success. So, do what I say, not what I do. Ok?

You’ll also need a few other things –

Veggie curry pot pie

Veggie curry pot pie fixings.

Some cauliflower florets, crimini mushrooms, onion, carrots, celery, frozen peas, vegetable broth, curry powder, flower, parsley, salt & pepper, and some heavy cream. My coop now offers organic milk from some of Alabama’s happiest cows. It’s great stuff. I even used that heavy cream to make the butter you’ll see later, too!

Place your cauliflower in a microwave safe dish.

microwaved cauflower

Ready to nuke

Add in 2 tablespoons of water, cover with plastic wrap, poke a vent hole in it and microwave for a couple of minutes until it’s crisp tender. Drain off the water and set it aside. If you’re not a fan of cauliflower, use a potato. Matter of fact, change out the veggies to what YOU like. It’s your pot pie after all.

Get out a large saute pan and melt some butter in it, over a medium heat. Add in the onions. Now is a good time to preheat the oven to 400º.

onions

Saute the onions

Cook for 2 minutes, then add in the carrots.

saute carrots

Add the carrots

After another 2 minutes, then add in the celery and mushrooms.

celery and mushrooms

Add the celery and mushrooms

Cook for 5 more minutes. While those are cooking, pour the cream and broth in a microwave safe cup and heat in the microwave for 2 minutes. You want it to get hot, but not boil. Set it aside.

cream and broth

Hot broth

Now, add more butter to the veggies in the pan.

butter in pan

Home made butter!

Add in the flour and curry powder.

Flour and curry

Flour and curry powder

Mix it up and cook for a minute.

Curry spice

Breathe deeply

Add in the hot broth mixture and stir it up.

add broth

Add broth mix.

Bring to a boil and cook until thickened, about 8 minutes.

making a sauce

Bubble, bubble

When it’s thickened, add in the cauliflower, frozen peas, parsley, salt and pepper –

add veggies

Frosty peas

and mix it all together. Turn off the heat.

combine mix

Stir it up.

Unfold the puff pastry on a lightly floured board. See how sad mine looks? I didn’t show it the love. It stuck all together and the edges dried out. But, I pinched the tears together and rolled it flat again. All fixed! Almost.

puff pastry

A sad puff pastry

Flip your pie pan upside down over the pastry and cut off whatever sticks out. Like this – hey, where’s that picture. Oh, I forgot to take it. Dang. So here’s a picture of my cutting tools instead. The pizza roller was the best choice for the job.

knives

Use the pizza cutter.

Butter the inside of a large pie pan.

pan butter

Butter your pan

Then, fill it with the vegetable curry mix.

fill the pan

Pour into pie pan.

Top it with the puff pastry, tucking in the sides.

top with pastry

Top with the puff pastry

Cut a couple of vent holes in the top of the pastry. You can cut some decorative leaves or whatever out of the pastry scraps. Just dampen the undersides and stick to the top of the pastry. I put my pie dish on a foil covered pan before I slid it in the oven. A little preventive boil over protection.

in the oven

Into the oven

Bake for about 25 minutes, but check it after 20 minutes. Don’t want the puff pastry to burn. When the top is golden brown and the pot pie has bubbled up around the edges, pull that baby out!

Vegetable Curry Pot Pie

All done!

Give it a little parsley garnish and call the crew in for dinner!

Vegetable Curry Pot Pie

Ready to serve

slice of Vegetable Curry Pot Pie

Yummy.

Vegetable Curry Pot Pie
Author: 
Recipe type: Casserole
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
A fragrant, curry and vegetable filled, puff pastry pot pie to welcome to cooler temperatures.
Ingredients
  • 1 package puff pastry
  • 2 cups cauliflower florets
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • ½ cup chopped celery
  • 8 oz crimini mushrooms, cut into quarters
  • 3 tablespoons butter - divided
  • 1½ cups vegetable broth
  • ½ cup heavy cream
  • 3 Tablespoons flour
  • 1 Tablespoon curry powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ cup fresh chopped parsley
  • 1 cup frozen peas
Instructions
  1. Preheat oven to 400 degrees F. Butter a large pie dish and set aside.
  2. Open box of puff pastry and remove one pastry. Allow pastry to come to room temperature, covered with a slightly damp paper towel. Re-wrap remaining pastry for another use.
  3. Place cauliflower and 2 tablespoons of water in a microwave safe dish. Cover with plastic wrap, poke a vent hole in it and microwave for 3 to 4 minutes until crisp tender. Drain, set aside to cool.
  4. In a saute pan, over medium heat, melt 1 tablespoon of butter and saute the onions. After 2 minutes, stir in the diced carrots. Cook for 2 more minutes, then, add in the celery and mushrooms. Cook an additional 5 minutes.
  5. While the vegetables are cooking, add the broth and cream to a microwave safe dish. Heat in microwave until hot, but not boiling, about 2 minutes. Set aside.
  6. Add 2 more tablespoons of butter to the vegetable mix, add in the flour and curry and cook, stirring, for 1 minute. Whisk in the hot broth mixture and cook until thickened, about 8 minutes. Add the salt and pepper. Mix in the steamed cauliflower, frozen peas and parsley. Turn off heat.
  7. Unfold puff pastry on a lightly floured cutting board. Pinch together any tears and press seams flat. If necessary, roll the pastry out to fit your baking dish. Place pie pan upside down on the pastry and trim puff pastry to fit.
  8. Pour vegetable curry mix into the buttered pie pan. Top with puff pastry, tucking in edges. If desired, cut decorative shapes out of the scrap pastry, dampen bottoms with water and attach to the pastry. Cut 4 vent holes in pastry for steam to escape. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Enjoy!

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Tofu Bacon Strips

vegetarian bacon

Tofu bacon strips

This, while not the most attractive strip in the world, is a mighty tasty strip. We have it with breakfast a lot. It gives you a *bacon* you can have with your eggs. It gives you something to put on bread with slices of tomato, lettuce and mayo. Not a BLT, but a TLT. A tofu, lettuce & tomato sandwich. It’s a multi-tasker! A crispy, sweet, with a hint of smoky, multi-tasker. I’m pretty sure that if you give this a try, you’ll be hooked, too.

The set up –

tofu bacon ingredients

tofu bacon ingredients

You’ll need tofu, of course. I get Wildwood brand from my coop. According to their website, they are a non-gmo food. Some nutritional yeast, to give it the savory flavors, either Bragg liquid aminos, or a low sodium soy sauce, some liquid smoke and maple syrup. If Coombs Family Farms maple syrup is available to you, use it. So good, and organic, even.

drain the tofu

Drain the excess water.

First off, open the pack of tofu and drain it. Let it drip for a while, then place it on a couple of paper towels and pat it dry.

patting tofu dry

Give it a light squish

Tofu is a sponge. You want to remove the excess water, so it can soak up the new flavors. Now, here’s a tip from me. It’s just for you, so don’t spread it around. It’ll be our secret. Use a cheese slicer to cut the tofu into strips! Amazing! Now, shush, remember., it’s our secret. Stand the tofu up on it’s narrow end, like a little tofu tower, and run the cheese slicer down the length.

slicing tofu

This is a super secret technique!

Depending on your brand of tofu, you should get a dozen slices.

tofu slices

12 planks of tofu.

Now, for the marinade. Measure out a cup of the Braggs, 2 tablespoons of nutritional yeast, 2 tablespoons of maple syrup, and 1 tablespoon of liquid smoke. This Colgin Liquid Smoke is gluten free & vegan, so you can use it to flavor so many things. Dips, sauces, vegetables – ohhh, how about a smoky, stuffed mushroom!

marinade

marinade mix

Pour all the marinade mixings into a container that is big enough to hold the marinade, the tofu and will give you some room to shake it around a bit.

marinade mix

Mix it all up.

Add the tofu slices.

tofu

Add the slices.

Secure the lid and give it a gentle shake to distribute the slices and marinade.

tofu bacon

Shake it up, baby.

Now, put it in the fridge and let it marinate for at least a day. I’ve gone as much at 3 days before, but, I had far less tofu bacon to use. Seems that this marinated tofu is just dandy over a salad or scrambled into some eggs. If you can refrain from gobbling it up, give it a gentle shake whenever you open the fridge. We want everybody in the pool to get equal marinating time.

For cooking day, get out a heavy fry pan, cast iron or a large non-stick pan will work. Heat over medium heat. Give the pan a light coating of oil.

hot pan

A hot fry pan.

When the oil is shimmery, add the tofu slices – after you have shaken off the excess marinade – to the pan. It’s going to crackle and spit oil all over. Fry as many as can fit easily in the pan. You have to flip these over, so no crowding the pan. After about 2 to 3 minutes, flip them over.

fake bacon

fake bacony goodness

You want a nice browness to it. If you want it darker, it’s ok to flip it more than once. Darker is crispier. After another 3 minutes or when you want it, remove the slices to a rack and keep in a warmed oven.

tofu bacon

Fakin’  Bacon!

Add more oil, and do the next batch. Continue until all tofu bacon is cooked. Serve with your favorite breakfast staple. This time, we had ours with polenta topped with spinach sauteed with onions, and a couple of fried eggs. Adapted from a recipe by thekitchn.com that my son shared with me. Heavenly. Delicious. Slightly naughty. This should be your next breakfast!

Tofu bacon strips

Tofu bacon & eggs

Recipe!

Tofu Bacon Strips
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A smoky, sweet, strip of fried tofu to add to your breakfasts or sandwiches.
Ingredients
  • 1 14 oz package of extra firm tofu or similar size
  • 1 cup Bragg liquid aminos or soy sauce
  • 2 Tablespoons nutritional yeast flakes
  • 2 Tablespoons maple syrup
  • 1 Tablespoon liquid smoke
  • vegetable oil as necessary
Instructions
  1. Open and drain the tofu. Pat off extra moisture with paper towels and transfer to cutting board. Stand the tofu up length wise. Using a cheese slicer or a steady knife hand, slice the tofu in to strips along the narrow edge. You'll get about 12 strips.
  2. Measure out the rest of the ingredients and pour into a lidded container. Use one that will hold all the tofu. Then, add the tofu slices, seal and give a gentle shake to distribute the marinade.
  3. Allow the tofu to marinate in the fridge for at least one day. Give it an occasional shake to keep all the slices covered.
  4. Heat a nonstick or cast iron fry pan over medium heat. Coat lightly with oil and add tofu slices. Fry the slices until they are browned and crispy, about 3 minutes per side. Remove to a rack and keep warm. Repeat with remaining slices, adding more oil to the pan as necessary.
  5. Note: Taste the marinade before adding the tofu. If it's too salty, add a ¼ cup of water.

Tofu bacon

Good grub!

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You should have this smoothie!

You Should Have This Smoothie

You Should Have This Smoothie

Really. You should have this smoothie. Coincidentally, that happens to be the name I gave it. It’s just that good. Sometimes, you want something a little spicy. Something that will make a sweat bead on your forehead. Not something that will give you the hiccups. No, not that spicy. Unless, you like it that way, then, break out the habaneros. I’ll just stick to this. It has enough of a kick from the spicy tomato juice and the horseradish for me.

Let’s get started –

smoothie stuff

Smoothie ingredients

You’ll need one cup of prepared spicy tomato juice. I used this kind. I use the already made stuff, because it has it’s flavors concentrated and you won’t dilute it by adding in the other goodies. You’ll also need one green onion, two stalks of celery, two tablespoons of prepared horseradish, one tablespoon of lemon juice (excuse the plastic kind, I was out of the real kind) and one cup of ice.

chopped veggies

give the veg a rough chop

Go ahead and give the veggies a rough chop. They just fit into the blender better. Measure out the lemon juice and horseradish.

vitamix full

Load the blender

Start with the ice and then add all the rest of the ingredients to the blender. Secure the lid and start blending.

blending

A swirly.

Blend until smooth. Pour into a glass and garnish with a stalk of celery and a sprinkle of pepper. If you have a little vodka, splash some of it in there, too. If you are so inclined. This makes an excellent adult beverage.

smoothie

You Should Have This Smoothie!

You should have this smoothie!
Author: 
Recipe type: beverage
Prep time: 
Total time: 
Serves: 2
 
A vitamin A and C packed, spicy, tomato smoothie, loaded with lycopene.
Ingredients
  • 1 cup prepared spicy tomato juice
  • 2 stalks of celery
  • 1 tomato
  • 1 green onion
  • 2 Tablespoons prepared horseradish
  • 1 Tablespoon lemon juice
  • 1 cup ice
Instructions
  1. Core the tomato and coarsely chop. Cut the celery and green onion into one inch pieces. Starting with the ice, add all the ingredients to the blender
  2. Blend until pureed and smooth.
  3. Serve immediately. Garnish with a sprinkle of pepper and stalk of celery, if desired.

 

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Carrot Apple & Ginger Smoothie

Carrot Apple and Ginger Smoothie

Carrot Apple and Ginger Smoothie

Today’s color is orange. Orange, as in carrots. These gems are packed with Vitamin A, providing you with over 400% of your daily requirements. Did you know, that if you ate too many carrots, you would turn orange? Must be true, the internets don’t lie. Lesson to be learned – don’t over do the carrots!

Here we go –

smoothie

Beware the carrots!

Start with 2 whole carrots, about 7 inches long, 1 whole apple, a couple chunks of crystallized ginger, 1 cup of ice and 1/2 cup of water.

chop carrots

rough chop the ingredients

Trim the ends off the carrots and cut them into 1 inch chunks. Core the apple and cut into wedges. This is a very handy apple corer. Cut the crystallized ginger into smaller pieces, too. I used this instead of fresh, because, I rarely have fresh ginger. I planted some, so, I’ll have some in a couple of months. But, I couldn’t wait. Use what you have!

smoothie blender

Load the blender

Starting with the ice, add the water, carrots, apple and crystallized ginger to the blender.

blending carrots

blendy, blendy

Secure the lid and push power. The carrots will cause the blender to chug a little, so you may have to use a tamper to push the ingredients down. If it’s just too think – and it all depends on the size of your carrots – add some more water. Blend until smooth. Pour into glasses, sprinkle a little cinnamon or nutmeg on top and enjoy!

Carrot Apple and Ginger Smoothie

Carrot Apple and Ginger Smoothie

Carrot Apple & Ginger Smoothie
Author: 
Recipe type: beverage
Prep time: 
Total time: 
Serves: 2
 
A fiber packed smoothie, super high in Vitamins A and flavored with the spiciness of ginger.
Ingredients
  • 2 carrots – 6 to 8 inches long
  • 1 medium apple
  • 2 Tablespoons of crystallized ginger
  • 1 cup ice
  • ½ cup water, more if necessary
Instructions
  1. Wash the carrots and remove the stem ends. Cut the carrots into 1 inch chunks. Core the apple and cut into wedges. Cut the crystallized ginger into smaller pieces.
  2. To the blender, add the water, ice, carrots, apples and crystallized ginger and process until pureed and smooth. If smoothie is too thick, thin with more water until it's your desired consistency.
  3. Serve immediately. Garnish with a sprinkle of cinnamon or nutmeg, if desired.
smoothie carrot

sprinkle on some nutmeg

 

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Kiwi Melon Smoothie

Kiwi Melon Smoothie

Kiwi Melon Smoothie

Today’s smoothie features melon, kiwis and the often overlooked wheat germ. I often use the more popular flax, chia or sprouted things. But, back in the corner of my fridge sets the underappreciated wheat germ. I used to always throw a scoop into my oatmeal or any baked goods that I made. Neat way to slip in more fiber. Then, I started grinding my own grains and forgot about the jar of wheat germ. After I apologized to it, I promised to use it more often. Like in smoothies! And, here’s one of those.

kiwi melon smoothie ingred

Wheat germ!

Your list of ingredients- 2 cups of melon chunks, 2 kiwis, 3/4 cup of greek yogurt, 2 tablespoons of wheat germ, the juice of half a lime and 1 cup of ice.

Peel and chop the kiwi and measure out the rest of the ingredients.

chopped kiwi

All nice and neat.

Starting with the ice, add it all to the blender and squeeze the lime juice in.

kiwi melon in blender

smoothie stack

Next, close it up and hit the power button. Blend until it reaches your desired smoothness.

kiwi melon smoothie in blender

It’s not easy being green.

Pour it out into a pretty glass and enjoy. I got these at my local thrift store for cheap! I love them. Anyway, this kiwi melon smoothie is a great source of vitamins A, K, Folate and Manganese, plus all the magic that the wheat germ brings!

Kiwi Melon Smoothie

Artistic interpretation

Kiwi Melon Smoothie
Author: 
Recipe type: beverage
Prep time: 
Total time: 
Serves: 2
 
A refreshing smoothie, high in Vitamins A, K, Folate, Manganese and nutrient-rich Wheat Germ.
Ingredients
  • 2 cups melon chunks – I used a honeydew.
  • 2 kiwis - peeled and chopped
  • ¾ cup of greek yogurt
  • 2 Tablespoons wheat germ
  • 1 Tablespoon lime juice
  • 1 cup ice
Instructions
  1. Blend melon, kiwi, greek yogurt, wheat germ, lime juice and ice in a blender until pureed and smooth.
  2. Serve immediately. Garnish with a lime slice, if desired.

 

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Smooth Move Smoothie

Smooth Move Smoothie

The Smooth Move Smoothie

Let’s face it, sometimes you just need to do a cleanse. Clean out the system and flush the toxins that accumulate in our bodies. This little, green, cleaning machine will do just that. It ain’t pretty but it works. It tastes good, too. The blueberries add in just the right amount of sweetness. The spinach and cucumber add the fiber. The fiber is what we’re after and this packs it in. Let’s get started, shall we?

You need one packed cup of washed baby spinach, one 5 to 6 inch cucumber, 1/2 cup of blueberries, 2 tablespoons of fresh mint, 1 tablespoon of chia seeds, one cup of ice and water for thinning it out. And a blender, you’ll need a blender.

smoothie ingredients

the ingredients

Remove the stem ends of the cucumber and chop it up. Leave the peel on for that extra fiber. Unless it’s waxed. If waxed, peel it.

chopped cuke

I hate waxed produce.

Pile it all in the blender, starting with the ice. You want the ice on the bottom because that’s where the blades are. This way, it grinds the ice and forces it up through the blender, letting the softer, more easily blended stuff fall down. If you packed the spinach on the bottom, it would most likely clog up, making you tamp the rest down to blend. Got it? Good.

smoothie stuff

Ice in the bottom.

Now hit the power button. You remembered to secure the lid first, didn’t you? Nobody wants to scrape spinach off the ceiling. If the smoothie seems too thick, thin it with some more water.

Spinach smoothie

Your colon will thank you.

Bam! You’re done. Pour it into a glass, add a slice of cucumber, sprig of mint and a couple of berries. Pretty it up some. This is your friend. It will do nice things for you.

Enjoy!

Smooth Move Smoothie

Smooth Move Smoothie

Smooth Move Smoothie
Author: 
Recipe type: beverage
Prep time: 
Total time: 
Serves: 2
 
A fiber packed smoothie, high in Vitamins A, K, folate and nutritious chia seeds. This smoothie will get you moving.
Ingredients
  • 1 cup baby spinach - packed
  • 1 medium cucumber, stems removed and chopped
  • ½ cup blueberries
  • 2 Tablespoons of fresh mint
  • 1 Tablespoon chia seeds
  • 1 cup ice
  • ½ cup water, more if necessary
Instructions
  1. Blend chia seeds, blueberries, mint, cucumber, baby spinach, water and ice in a blender until pureed and smooth. If smoothie is too thick, thin with more water until it's your desired consistency.
  2. Serve immediately. Garnish with a cucumber slice, mint sprig and additional berries, if desired.

 

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Triple Berry Chia Smoothie

Triple Berry Chia Smoothie

Triple Berry Chia Smoothie

This smoothie is berry good for you! (see what I did there?) It’s got vitamin A for healthy vision, vitamin C, for healthy everythings and vitamin K, for healthy bones and blood. By the way – here’s a little health tip for you. If you are prone to bruising or one of your kids is playing sports and getting banged up – go to the health store and buy a container of Vitamin K cream. This stuff is remarkable in lessening the duration and pain of bruising. Now, back to this very delicious smoothie!

The ingredients:

Triple berry indregients

Use organics when possible.

You’ll need 1 cup of strawberries, stemmed and quartered, 1/2 cup each of blueberries & raspberries. 1 Tablespoon of ground flaxseeds. Use the ground kind, because they are easier to digest. 1 teaspoon of chia seeds. And, finally, 1 cup of ice.

3 berry chia smoothie

Soon, my pretties, soon.

Starting with the ice first, dump all the ingredients into the blender.

smoothie with berries and chia

It’s blending time.

Snap on the lid and power it up.

smoothie with berries and chia

Little specks of blueberries & chia seeds.

Pour it into a nice glass, garnish with a big strawberry and drink a toast to your health!

3 berry chia smoothie

Sláinte!

 

Triple Berry Chia Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
Serves: 2
 
A berry filled smoothie packed with Vitamins A, C, K, Manganese, and all the nutrition of flax and chia seeds
Ingredients
  • 1 cup strawberries- stems removed and quartered
  • ½ cup blueberries
  • ½ cup raspberries
  • 1 teaspoon chia seeds
  • 1 Tablespoon ground flaxseeds
  • 1 cup ice
Instructions
  1. Blend chia seeds, ground flaxseeds, blueberries, raspberries, strawberries and ice in a blender until pureed and smooth.
  2. Serve immediately. Garnish with additional berries, if desired.

 

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Strawberry watermelon chia smoothie

Summer time means that your market is bursting with all manner of fresh fruit. Sometimes it can be hard to eat the recommended 2 to 4 servings of fruit and the 3 to 5 servings of vegetables we’re supposed to, each and every day. A serving is usually 1 cup full or in the case of leafy greens – 2 full cups. That’s a lot of chewing! Smoothies are the answer to our dilemma. You can maximize your use of fresh fruits and veggies while available AND get in those servings that you need. Also, since this smoothie is under 150 calories, you can feel good drinking it.

Strawberry watermelon chia smoothie

Pretty smooth.

Now, for the short version of smoothie making. What you need –

Strawberry watermelon chia smoothie ingredients

2 full servings of fruit!

You need 1 cup of strawberries, cut off the stems and slice into quarters. Or just chunk them in the blender whole. I won’t tell. Working on the red fruit theme, 1 cup of cubed, seedless watermelon is necessary. Add in 1 tablespoon of ground flaxseeds – I used golden flaxseeds, and 1 teaspoon of chia seeds. Yes, those chia seeds. The chia seeds of the Chia Pets fame. Cha-cha-chia! Oh, you know you said it, too! Turns out, these little things are good for you.                                                                                  The info from this website -“Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. Chia seeds’ lipid profile is composed of 60 percent omega-3s, making them one of the richest plant-based sources of these fatty acids — specifically, of alpha-linolenic acid, or ALA. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.”  So, eat up!

Strawberry melon chia smoothie

Coming right up!

Into your blender, start with 1 cup of ice. Then, dump the rest of the ingredients in. Secure the lid in place and push the power button. Watch the pretty swirly colors.

Strawberry melon chia smoothie

It’s like the Tilt a Whirl!

As soon as it’s blended to your preference, pour into glasses and serve. It’s that easy.

Strawberry melon chia smoothie

Fruit is your friend.

Strawberry watermelon chia smoothie
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
Serves: 2
 
A vitamin C packed smoothie, rich in omega-3s, fiber and all the health benefits of chia seeds.
Ingredients
  • 1 cup seedless watermelon
  • 1 cup strawberries- stems removed and quartered
  • 1 teaspoon chia seeds
  • 1 Tablespoon ground flaxseeds
  • 1 cup ice
Instructions
  1. Blend chia seeds, ground flaxseeds, watermelon, strawberries and ice in a blender until pureed and smooth.
  2. Serve immediately. Garnish with additional berries, if desired.
organic strawberries

Fresh Driscoll’s organic strawberries

 

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Raspberry Peach Smoothie

peaches and raspberries

A very hairy berry.

It’s time to get your smoothie on. Nothing like a little fresh fruit and some protein to start the day with. If your mornings are a frazzled rush of getting the kids ready, tending the cats, dogs, and trying to find some time for yourself, well, it’s time to blend up a little sunshine! Shoot, smoothies are so easy, you’ll be handing one to everybody as they head out the door.

Raspberry peach smoothie

A great anytime treat.

It’s blenderizing time!

smoothie stuff

fruit, yogurt and ground flaxseeds

 You’ll need some yogurt. I am in love with the Fage Total 0% greek yogurt. It’s so flavorful, that you can’t tell it’s fat free. I also think that the thicker greek yogurt makes a better smoothie. You’ll also be using a couple of medium sized peaches, a cup of raspberries and a tablespoon of ground flaxseeds. Do yourself a favor and buy organic fruits. Peaches have some of the highest pesticide residues. Organic.org When you add ground flaxseeds to the smoothie, or any food, you’re giving yourself a boost of Omega-3s, antioxidants and fiber! Did you know that raspberries provide more than half your daily vitamin C requirements? You’ll be chasing the flu bug away with these little red gems.
Start by dumping the cup of ice into the blender. Add the cup of yogurt on top of that. Cut the peaches in half and discard the pit. Slice the peaches up and dump them in the blender. Don’t forget to add the raspberries and flaxseeds!
Smoothie blender

Don’t be looking here when you hit the power button!

Firmly, I repeat, firmly, attach the lid and hit blenderize. Or, is that smootherize? Blend everything together until it’s smooth. Pour into a couple of glasses and garnish with some fresh mint and additional berries. A warning though, that berry will sink to the bottom of your glass and get stuck on the straw. You can’t suck that thing up!

Raspberry peach smoothie

A yummy for your tummy treat.

Raspberry Peach Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
Serves: 2
 
A refreshing blend of peaches and raspberries. Packed with protein and Omega-3s.
Ingredients
  • 2 medium peaches, pitted and chopped
  • 1 cup raspberries
  • 1 cup greek yogurt
  • 1 Tablespoon ground flaxseeds
  • 1 cup ice
Instructions
  1. Blend yogurt, ground flaxseeds, peaches, raspberries and ice in a blender until pureed and smooth.
  2. Serve immediately. Garnish with mint and additional berries, if desired.

 

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