It sits on my humble table, in my humble kitchen, unadorned. No little mint leaves gently placed atop the glass. No chunks of pineapple surrounding it. But don’t be fooled by the uninteresting photo. This is a very tasty smoothie.
Pineapple Spinach Smoothie
1 cup almond milk
Large handful of fresh spinach
1 cup of frozen pineapple chunks
Place ingredients in a blender in the order listed.
Start blending on low and slowly increase to high.
If you want to jazz this up, I think it would be really great with a little lime or maybe even some basil. And if almond milk isn’t your thing, you could use another type of milk or yogurt as a base.
There are quite a few tasty smoothies on my blog. Click on the smoothie category for more ideas.
Sometimes a mom just needs a little treat. I have to say, this creation really hit the spot last night. The combination of the cherries and the Pinot Noir was very nice. The flavors really complimented each other well.
Cherry Pinot Freeze
2 cups frozen cherries – unsweetened please
1/2 cup Pinot Noir or other red wine
Combine the wine and cherries in a high power blender, and starting on low, blend.
Gradually increase the speed until smooth. You will need to use the tamper to keep things moving. Add more wine if it’s too thick.
I expect this would be really good with any frozen fruit and wine combination. It was different than my Sangria Smoothie since it was just one kind of fruit. It had a very full rich flavor. Yum!
My spring break is just around the corner. I will most likely need to work from home tomorrow in addition to my usual work from home Friday since My Faithful Assistant has gone and banged up another limb. So while he convalesces with his arm wrapped in an Ace bandage from his wrist to just above his elbow, another Cherry Pinot Freeze may be in order for me!
Each year our church sells pumpkins to raise money for youth programs. We happily support the endeavor by buying more pumpkins than one family of four needs. That usually means we have one pumpkin per child, possibly another one for me to carve, and several tiny pumpkins to adorn the mantle.
This year, I decided to get some small pumpkins for the sole purpose of baking them and making my own puree. I chose the small pumpkins because everything I had read said those would yield the most flavorful puree and they were right! It also didn’t hurt that they were only $1.50 each, less than a 15 oz can of puree in the store. SCORE!!!
Homemade Pumpkin Puree
Small, dark orange pumpkin
1. Slice the pumpkin into six pieces and clean out the guts and seeds.
2. Place skin side down on a baking sheet and bake at 300 for 60 minutes or more.
3. Remove from oven and cool.
4. Peel off the skin.
5. Puree in a blender or food processor. I used my blender which meant I needed to add water.
I am really looking forward to using my pumpkin in all my favorite pumpkin recipes. And I can’t wait to come up with new ways to enjoy it! Stay tuned for a new Pumpkin Soup recipe that I hope to post in the next few days!
Have you tried cold brew yet? I honestly couldn’t tell you what the big deal about it is.
I can tell you I have 12 cans of High Brew Dark Chocolate Mocha that did not live up to the standards set by its brother product, High Brew Double Espresso. Double Espresso was fantastic and I will absolutely get it again.
Now I need to figure out clever ways use it up because it is pretty much the nastiest tasting excuse for coffee I have ever tried.
A co-worker said she was going to put hers (the 15 cans I urged her to buy) in oatmeal and smoothies. That seemed reasonable to me.
Cold Brew Smoothie
10 oz almond milk
4 oz cold brew
1 oz almonds
1/4 cup shredded coconut
6-7 ice cubes
1. Put the ingredients in your blender in the order listed.
2. Start blending on low and gradually increase to high until smoothie is desired consistency.
I also added a half a banana to mine for a little extra potassium boost. All in all, not a bad little breakfast treat. Because my almond milk and coconut are unsweetened, the only sweetness comes from the High Brew and the banana. Very tasty protein filled start to my day!
While I don’t think I could eat an actual banana anytime soon, I have gotten used to the taste of them in my smoothies. I prefer to use them frozen and usually grab the last two before they get too brown and throw them in the freezer.
We had a bag of mixed berries from our berry picking adventure earlier this summer. Not enough for a pie or bread, but plenty for a smoothie!
Berry Banana Smoothie
1 frozen banana, cut into five or six pieces
1 cup frozen mixed berries
1 cup coconut milk, yogurt, milk, or whatever you prefer as base
1/2 cup water – you may need more if you use yogurt
1-2 tbsp flax seed – if you have it and want a little extra fiber and some Omega 3s
1. Put the ingredients in a blender in the order needed.
2. Start blender on low and slowly increase speed until smoothie reaches desired consistency.
I made my smoothie with coconut milk. I like the way it tastes. My family will drink them this way too but only without the flax seed. It’s an acquired taste and they haven’t acquired it yet. As the school year approaches and our schedule is about to go into overdrive, I need to make sure I have lots of super healthy recipes on hand to get My Faithful Assistant through a busy 8th grade schedule and three nights a week of swimming, plus music lessons and Confirmation.