Yummy Yogurt Breakfast Recipe

Today's post is short and (naturally) sweet. This is the breakfast I have been obsessed with for the last week or so. It makes me feel like I'm eating dessert . . . but it's also oh-so good for me (and baby)! I go in and out of my love for Greek yogurt, but right now -- it's on fire.

Yum!

GREEK YOGURT BOWL

What you'll need . . .

• 1 cup nonfat plain Greek yogurt
• 1 tablespoon natural peanut butter*
• 1 tablespoon cacao or cocoa powder
• 1 teaspoon honey or maple syrup (optional)
• Chia seeds
• Strawberries or other fruit

* I imagine sunflower butter would make an amazing substitute!

Method . . .

1. Just mix everything together really well. Adjust with sweetener to your preference.
2. Then slice strawberries and top with chia seeds.

Happy Hump Day!

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Sick + Simple Strawberry Crisp

You know those moments where you sort of kind of feel like a horrible parent? Like, for example, you thought your kid was sick -- maybe? -- a long while ago, didn't really speed to the doctor because she wasn't complaining. Then you, well, plain forgot about it? And your child's dentist looked inside her mouth last week and was like: "Whoa! Those are some swollen tonsils if I've ever seen swollen tonsils!"

OK. This is very specific. As in, it happened to me recently. I noticed Ada's tonsils were quite enlarged, but she had no other symptoms. This was well over a month ago. Anyway, the whole dentist thing happened so I made her an appointment and felt completely negligent. Verdict? I was right not to worry. Some kids have swollen tonsils, even really swollen ones, with no other symptoms and it's completely normal. This is the case with Ada, thank goodness.

Early doctor appointment meant skipping school to head to the children's museum.

Changing subjects now:

Fruit crisps are a real treat in our house because we eat them for dessert, snacks, and breakfasts. Over time, we've found ways to cut the sugar back here + there. Our versions of these favorites tend to be naturally sweet -- letting the true flavors of the fruit come through.

Here's a simple strawberry crisp recipe your family will love. Trust me!

STRAWBERRY CRISP

What you'll need . . .

• 1-1/2 pounds fresh strawberries, rinsed + quartered
• 1 tablespoon lemon juice
• 2 tablespoons whole wheat flour
• 1 cup rolled oats
• 1/2 cup walnuts*
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch salt
• Scant 1/4 cup Earth Balance or butter
• 1-2 tablespoons of honey or maple syrup

* The texture of my walnuts is basically crushed. You can do this by hand or lightly pulse in your food processor.

Method . . .

1. Preheat your oven to 375 degrees F.
2. Place quartered strawberries in a well greased baking dish. I usually use a pie plate for this or my 8" x 8" glass brownie pan. Sprinkle lemon juice on the berries and then cover with your 2 tablespoons of flour. Mix well with a spoon right there in the dish and set aside.
3. In a small bowl, combine the oats, walnuts, baking powder, cinnamon, slat, Earth Balance, and honey. I use a spoon at first but then switch to my hands to get everything well mixed.
4. Distribute this crumble mixture on top of your berries
5. Place dish in the oven for 30-35 minutes, removing when the berries and bubbling and the topping is is golden.

Thanks for all the interest in the Aldi posts. I hadn't written about the store in quite a while and I got a ton of email questions about our experiences shopping there. Here's the link that will get you to all our Aldi posts in one place. But I guess I'll plan to do a Frequently Asked Questions post really soon with some updates on our shopping habits, what we like to buy there most, and how we are doing with our budget these days.

Happy Tuesday, friends!

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Spring Sugar Acid Protection from Aquafresh® toothpaste

A dental hygienist visited Ada's preschool recently. Ever since, she's been like our own resident dentist, sharing all the DOs and DON'Ts of good oral hygiene. When we cut into Stephen's birthday cake this year, Ada made sure to mention that sweets aren't always so great for your teeth. Of course, we aren't about to cut out some of our favorite celebration foods, so we had a nice discussion with her about moderation.

What happened after dessert? She made us take a family trip to the bathroom to brush our teeth. These preschool years continue to amaze me.


Today's post is about about Aquafresh® toothpastein partnership with SheKnows. Their toothpastes provide Sugar Acid Protection from active fluoride. This both strengthens and shields teeth against sugar acid attack from everyday foods and drinks, the primary cause of cavities.

This spring, there's plenty of sugar flowing between holidays, parties at school, and my own pregnancy cravings. I'm not going to limit it all, nor do I think a little sugar every now and again is such a bad thing to enjoy. One of our favorite treats, though, doesn't have any added sugar at all. Instead, it's a basic breakfast smoothie filled with berry goodness, a dose of vegetarian protein, and gut-healthy active cultures.

And did I mention it's incredibly easy to make?

STRAWBERRY LASSI

(serves 1)

Blend together:

• 1/2 cup (heaping) frozen strawberries
• 1 cup plain kefir
• Couple tablespoons water

PS: If you're feeling really adventurous, you can add a handful of kale or your favorite greens into the mix as well. 

When it comes time to brush, it's good to know that Aquafresh Multi Action is all about Sugar Acid Protection through active fluoride. It has 6 key benefits in 1 toothpaste:

• Cavity Protection 
• Healthy gums*
• Fresh breath 
• Great taste 
• Whitening*
• Enamel Strengthening 

*With twice daily brushing

You can grab a coupon to try it right here. Visit Aquafresh® toothpaste on Facebook and Twitter.

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Sweet Strawberries

Ada’s grandparents gave her a strawberry bush this year. It lives on our deck, and it’s finally bearing its first fruits of the season. Even better, we can pick up huge two-pound cartons of strawberries right now for like $4. Basically, we’re swimming in delicious strawberries. I thought it’d be fun to pull together some of my favorite recipes from across the blog (and the web).

Yum.

SWEET STRAWBERRY RECIPES

• Simple Strawberry Smoothie
• Chocolate Covered Strawberry Smoothie
• Burning Love Smoothie
• Strawberry Chocolate Chip Cupcakes
• Strawberry Shortcake Muffins
• Nutella Pie with Strawberries
• Strawberry Cobbler
• Strawberry Faux Pie
• 5-Minute Picnic Pie with Strawberries
• Strawberry Frozen Greek Yogurt
• Healthy Strawberry Jam
• Strawberry Oat Squares (Oh She Glows)
• Strawberry Oatmeal Breakfast Bowl (Oh My Veggies)
• Strawberry Chocolate Chip Scones (Naturally Ella)
• Chocolate Drizzled Strawberry Skewers (Really Healthy Recipes)

PS: Do you guys remember my Richard Simmons series?! If not, you totally need to check it out. I can’t find my book, but browsing all the crazy awkward photos just now was, well, amazing.


What’s your favorite way to use strawberries?

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Simple Strawberry Smoothie

Here’s my new favorite smoothie. I’ve had it for breakfast the last 12 days. TWELVE! Seriously, I cannot wait to get my appetite back. I have also developed an intense love of need for salt + vinegar kettle chips. We don’t buy chips often, but I polished off a whole bag over the weekend. Oops. Whatever keeps my stomach happy these days, though.

Speaking of food aversions and all that stuff, I’ve been quiet because I’m still in limbo. Grueling, awful, absolutely inhumane and unimaginable limbo. Like I know what’s coming, but it’s not happening, so I’m stuck. I made another appointment for Wednesday (the soonest I could get in) because the waiting is getting beyond difficult. I hope to have answers and more finality after this appointment. Anything but this blind waiting will do.

SIMPLE STRAWBERRY SMOOTHIE

// You need:

• Large handful frozen strawberries
• 1/2 frozen banana
• 1 cup Siggi yogurt*
• Coconut (or other) milk to achieve consistency

// Blend everything together until smooth and creamy.

* I have no affiliation with Siggi's, it’s just my favorite yogurt (thick, protein, awesome) and I’ve been splurging lately because our grocery budget is sort of out the window temporarily. I like the mixed berry + acai, the pomegranate + passionfruit, and the plain. You can substitute in 1/2 cup of whatever yogurt -- dairy or not -- you like best.

** Also! Feel free to toss in a handful or more of greens. I think spinach and kale would blend beautifully. I hope to start doing this again soon. Such an easy way to get more nutrition without even thinking about it.

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Strawberry Shortcake Muffins

I'm a little late with posting these, since strawberry season has come and gone here in upstate NY. And pretty much everywhere else for that matter. If you were smart and preserved or have frozen strawberries on hand, they would make a perfect substitute for this recipe. Now that blueberry season is upon us, feel free to use them (or any other fruit) in equal ratio as well!

These muffins are gluten-free and make a delicious dessert or even breakfast, depending on your cravings. I used a 1/2 cup of sugar, but I'm thinking in the future I could certainly use less or substitute in maple syrup or honey for a lower glycemic punch.

STRAWBERRY SHORTCAKE MUFFINS

What you'll need . . . 

• 2-1/2 cups rolled oats (if you're GF, use Bob's Red Mill)
• 1 cup low fat Greek yogurt*
• 2 tablespoons flax meal + 6 tablespoons hot water (you could also use 2 eggs)
• 1/2 cup raw sugar 
• 1-1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1 cup fresh strawberries, chopped -- more if desired

* To make this recipe vegan, you can substitute in your favorite dairy free yogurt. You could even experiment with nondairy milk, like Homemade Almond Milk, though you will need to perhaps use a bit less, more like 3/4 cups. 

Method . . . 

1. Preheat your oven to 400 degrees F. Lightly grease a muffin tin or use liners and set aside.
2. Give your flax eggs some time to gel up by combining the 2 tablespoons of flax meal with the 6 tablespoons of hot water. Just whisk in a little dish and let sit for a few minutes.
3. Put all ingredients (except strawberries -- you will fold those in at the end) in your food processor and pulse until smooth. Alternatively, I'm sure you could just use some oat flour and mix it with the other dry ingredients and then add the wet later and stir until well incorporated.
4. Then transfer to a bowl and fold in the strawberries. The flax and oats will make the dough quite sticky, so just make sure your muffin tins are greased. I used Earth Balance.
5. Portion equally for 12 standard size muffins. Bake for 20 minutes, then check to see if edges are turning golden and you can even prick a muffin to check the center for done-ness. You may wish to bake up to 25 minutes or so.
6. Let cool on a rack before serving.

// FREEZE + RELATED RECIPES

If you'd like to save some to freeze, just let cool completely, then wrap each individually in plastic wrap and store in another airtight freezer container for up to 6 months, longer if you have a deep freeze.

• Zesty Orange Ricotta Muffins
• Apple Cider Dunkers
• Blueberry Skillet Cake
• Pecan + Chocolate Chip Microwave Muffins
• Banana-Walnut Muffin Tops

What's your favorite seasonal fruit? 

Mine? Strawberries. But I'm sure you could have guessed it!

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Whole Wheat "Buttermilk" Biscuits

So, I emailed Aldi about the carrageenan conundrum and soon got a call from our local distributor of almond milk. The milk in our stores locally does contain the ingredient and there are no plans of taking it out. I don't really understand why it's in my milk and some of you said it isn't in yours.

But there you have it!

Not thrilled at this inconsistency, since there's so much good to say about the store and their products. I'll have add that as another thing I don't love about Aldi. But at least I know that I should take that item off my list for the time being, if not indefinitely.

// MORE INFO

I wrote more about carrageenan back when Ada was transitioning from breastmilk to hemp milk. Then we decided on organic cow's milk for this same reason. Basically, I found a handy website with comprehensive lists by food for which brands contain this carcinogen. I'm just super surprised it's in so many "healthy" and "natural" foods.

Anyway, I made the following recipe with my Aldi milk . . . but for those of you who are curious about carrageenan, you can find brands that don't contain this ingredient. We used Silk and Wegmans brands for years with no issues.



WHOLE WHEAT "BUTTERMILK" BISCUITS
Vegan. Quick to make. Sweet or savory.

What you'll need . . .

• 2-1/2 cups whole wheat flour
• 1/2 cup stone ground cornmeal
• 1-1/2 tablespoons baking powder
• pinch sea salt
• 1/2 cup cold Earth Balance, chopped into pieces
• 1/4 cup maple syrup
• 1/4 cup water
• 1/2 cup unsweetened almond milk*

* Or whatever "milk" you prefer to use. Just do an equal ratio + you're golden!

Method . . .

1. Preheat your oven to 425 degrees F.
2. Mix together the flour, cornmeal baking powder, and sea salt.
3. Cut in the "vegan butter" with your fingers -- I simply dropped bits of the Earth Balance into the flour mixture and crumbled it together with my fingers until it formed a coarse meal texture.
4. Then pour in your maple syrup, water, and almond milk. Mix until everything is moistened, but don't over-mix!
5. Then turn onto a well floured (or I used more cornmeal) surface and flatten until around 1-inch thick.
6. Using a round cookie cutter (I used a Ball jar lid ring), cut dough into 10-12 biscuits.
7. Place biscuits on an ungreased cookie sheet and bake for 12-14 minutes, until golden brown.
8. Let cool before serving warm with Earth Balance or sliced strawberries, etc.

// HOMEMADE ALMOND MILK

For the immediate future, I'm going to make some batches of homemade almond milk to tide us over. We somehow have like 5 gigantic bags of raw almonds that we need to use up before they expire. I just need to pick up some cheesecloth or maybe one of these nut-milk bags -- as they are less than $10 and I could see one getting good use in our kitchen.

// MORE BISCUITS

• Vegan Chocolate Biscuits
• Black Pepper + Basil Biscuits
• Yogurt Drop Biscuits
• Cornmeal Drop Biscuits
• Cheesy Beer Biscuits
• Cheesy Old Bay Biscuits
• Spiced Applesauce Biscuits

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Fresh Orange Wakeup Smoothie

We had some spring snowfall overnight last night with more on the way in a day. Regardless, I'm feeling like I need some color in my life, and this protein-packed smoothie is a jolt of healthy morning energy without caffeine or added sugar.

Also, I made it entirely with inexpensive ingredients from Aldi!

FRESH ORANGE WAKEUP SMOOTHIE
Makes two 12 ounce servings at approx. 19 grams of protein each

What you'll need . . . 

• 1-1/2 cups plain non-fat Greek yogurt
• 1-1/2 cups unsweetened almond milk
• 3-4 seedless mandarin oranges (or 1 large orange)
• 1 cup frozen strawberries
• 1 tablespoon pure vanilla extract (optional)

Method . . .

1. Peel oranges and try to remove as much of the pulp as possible. 
2. Combine all ingredients in your blender (or I had better luck pulverizing the pulp in my food processor) and blend until smooth. 
3. Pour into two 12 ounce servings and enjoy.

// NOTE

The very first time I made this smoothie I was frustrated because the pulp was in thick clumps and got stuck in the straw. So, I just made sure the next couple times to blend longer than I would other smoothies. I haven't had a problem since. We have a Ninja Blender and a Cuisinart Food Processor, for reference. I'm sure a pricey Vitamix would blend with zero issues.

What'd you have for breakfast this morning?

Check out our tips for Automatic Healthy Eating!

• Stock up on frozen veggies 
• Buy greens and actually USE them 
• Create simple, go-to meals
• Learn to love alternatives
• Prep, Make, and Store
• Add In: Convenience to your advantage
• Eliminate Food Waste
• 20 Ideas for Make-Ahead Meals
• 15 Recipe-Lite Vegetarian Meals to the Rescue!
• 8 Vegetarian Proteins Perfect for Breakfast
• 12 Recipe-Lite Protein-Packed Breakfasts

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




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Breakfast Rut

The word "rut" has such a negative connotation, doesn't it? Maybe I should use a different term. Basically: I've been eating the same thing for breakfast for the last five or so days. I feel like I've found a good groove -- because when I first started keeping my meal diary, I was being far too skimpy on this important meal.

Here she is!

THE MEAL:

• Egg friend in coconut oil sprinkled with black pepper + paprika
• Two slices of Ezekiel toast (7 sprouted grains) 
• 1 cup chopped strawberries
• 1/2 sliced avocado

BREAKDOWN:


You guys had some great suggestions to not get too hung up in the numbers counting when I track what I eat. Instead, paying attention to my macros is going to probably be the best thing for me to do. This meal looks pretty balanced to me. And coming in at 426 calories versus the 250 (a trap I fell into while looking too much at the calorie #), is much more sustaining.

So, I'll happily fall into this breakfast rut if it means I get the right mix of what will keep my satiated and energized with drippy goodness . . .


Do you have go-to meals like these? Any suggestions?

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Food for Runners: B-E-R-R-I-E-S

The produce aisle at the grocery store and stands at the local farmers market are teeming with plump fresh berries -- blueberries, blackberries, strawberries, raspberries, etc. -- this time of year. And what are berries rich in? Antioxidants!

Who are antioxidants good for? Runners (and everyone else)!

So, we're continuing our Food for Runners series with berries, specifically those that are in season, which I'll get to in a moment. If you're catching up, we've covered bananas, garlic, quinoa, and kale -- and included our favorite recipes from across the web.

Simply put: "Running and other intense exercise is known to increase free radicals." (Source)

Also simply put: "Fruits, especially berries, are full of antioxidants" (which combat free radicals!) (Source)

I was interested to learn that "because we metabolize large amounts of oxygen while running, and antioxidant levels tend to quickly run low in our body, free radical damage is commonplace in runners. Research shows that hard training endurance athletes often have low levels of antioxidants circulating in their bodies." (Source)

And if those snipets of information aren't enough Running Times magazine has some more scientific evidence for your to pour over.


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Holly, Annie, and Chelsea's Green Raspberry-Mint Lemonade
Alina's Buckwheat Blueberry Pancakes
Julie's Cherry Morning Rolls
Meeta's Poached Plums and Blueberry Granola
Christina's Raspberry Plumb Breakfast Bars
Jaimem's Strawberry Salad with Candied Almonds
Angry Asian's Chocolate Cherry Panini
Maria & Josh's Blueberry, Strawberry, and Jicama Salsa
Sala's Mango Blueberry Quinoa Salad
Branny's Strawberry Pizza w/ Goat Cheese (original recipe uses bacon, omit for vegetarian)
Mary's Blackberry, Wild Rice, and Barley Salad
Lisa's Rye Crust Blackberry Tartlets
Our Strawberry Chocolate Chip Cupcakes
Simply Life's Whole Wheat Cherry Zucchini Bread
Our Vegan Chocolate Cherry Cake


Many of Our Smoothies feature berries -- of all sorts of varieties -- as the main ingredient
. Nothing easier than plopping them into a blender! Ashley has me hooked on using frozen coconut milk cubes.

Be sure to check out this handy chart with information on which berries and in season and when.


What's your favorite way to use berries?

Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E

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On-Demand Frozen Yogurt

I know we've mostly been posting smoothie recipes this week (and summer, in general). However, this one is worth posting because it's really, REALLY fun. Note: It's still in semi-development, but refreshing enough -- as-is -- to share today.

Frozen Greek yogurt -- strawberry style. Tart. Delicious. And at least five steps up from our last attempted version.

What I'll tell you first is that you can't freeze this for seconds once you make it. At least I don't think so. It will get hard as a rock, more like a popsicle.

But that shouldn't stop you from trying it out.


Get ready for it . . . because all you need are two ingredients. Greek yogurt and frozen strawberries. I imagine any other frozen fruit would work well, too. You'll also need a good blender. We're still loving our Ninja and highly recommend it as the poor-(never home)maker's Vitamix.

1. Just blend together 1/2 cup Greek yogurt (plain) with 1/2 cup frozen fruit.
2. Keep scraping down the bits of fruit until it's all combined.
3. Once smooth, add in another 1/4 cup frozen fruit and continue blending to achieve the best frozen consistency.

This recipe is "still in development" because you have to eat it FAST. Even throughout the course of taking these photos, it started melting, which is why in this last shot it looks a little soupy. I also wouldn't recommend putting in the wheat berries -- that was just my sorry excuse to call this dish breakfast.

Happy last weekend of summer. We're off to relax!

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Fruity Strawberry Smoothie

Last week, I posted my favorite simple strawberry smoothie recipe. Just strawberries, almond milk, Greek yogurt, and banana. But -- rightly so -- some readers have commented that our smoothies tend to be on the heavier side.

Yeah. I find myself tossing in peanut butter, oats, Greek yogurt, and other hefty ingredients more often than not. Guilty!

When I'm feeling light and fruity, I like to whip up this version.

STRAWBERRY ALL-FRUIT SMOOTHIE

What you'll need . . .

• 1 frozen banana
• 3/4 cup frozen strawberries
• 1/3 cup unsweetened applesauce
• 1 teaspoon lemon juice
• 1/2 cup water (depending on how thick/thin you like your smoothies)

Method . . .

1. Toss everything into a blender and blend. 
2. For best results, use frozen bananas. Seriously. It makes a HUGE difference!

I'd say most days I do a thicker, creamier smoothie for breakfast when I'm looking to fill myself up for the day. Makes sense, right? But in the afternoon if I'm just looking for a healthy, refreshing snack, an all-fruit smoothie is totally where it's at.

Now I have to run. We're celebrating our anniversary tonight. Well, sort of. I'm exhausted (as per usual) after work. So, we indulged in some of our favorite Wegmans ingredients to make THE LOVER. We're going to watch a movie. And then this weekend we'll do the whole dinner/movie and possibly mini-golf thing.

Enjoy your night. Thursdays are my favorite!

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Simple Smoothies and Grey Walls

I try my best to keep things simple. But I make all sorts of delicious foods -- all the time, in fact -- that I often don't deem blog-worthy. Especially lately, as it seems my tastes are changing again due to my pregnancy. Anything ANYTHING will give me heartburn. And I've again developed some food aversions. Most notably: I can't eat collard greens without having an immediate reaction (to put it lightly).

Simple. Easy. Boring? This smoothie, for example. It's so basic, I almost considered skipping it for posting purposes. But what makes this smoothie great is the texture.

BASIC STRAWBERRY SMOOTHIE

What you'll need . . .

• 1 frozen banana (essential that it's frozen)
• 3/4 cup frozen strawberries
• 1/2 cup Greek yogurt
• 1/2 cup almond milk

Method . . .

1. Toss everything in a blender and blend.
2. Add more or less milk depending on your texture preference.
3. To jazz it up, add cinnamon. Or vanilla extract. But I don't think you need to.

I'm also favoring simple foods these days purely because I don't feel like I have much time to cook. We've been constantly on the go visiting friends, fixing up the house, etc. I'm also noticing my energy levels are changing. Our summer work hours have changed back from an 8-to-4 to a 9-to-5, and I'm having the most difficult time adjusting this year. Usually it's no biggie -- but now I can't wake up early knowing I have an extra hour to sleep in. And when I get home . . . I don't feel like exercising or blogging because I feel like it's too late.

Sigh. I can't complain too much, though. We're still getting a ton done. Stephen painted most of our first floor last week. He has some detail and touch-up work to finish, but we're loving the new, bolder color.


We also bought this new rug at Overstock.com as a start to our new color scheme. See the difference? If you've been on our house tour, you know we used to be all beach-y, Young-House-Love-Style.


But that's so not who we really are. I think we went that direction at first because we just didn't know what to do and it was a popular look. Thing is, we're way more dramatic than that. So, the dark grey walls add some much-needed drama. We plan to keep it colorful and slightly bohemian-influenced.

But we have a lllooonnnggg way to go.


That's all for now. I'm going to TRY to sneak in a run this morning. We'll see if that happens! In the meantime, what's your favorite, most basic recipe? Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

And today on (never home)maker, baby! we're celebrating an early Thanksgiving. We want to know what baby items you've been fortunate enough to borrow . . . or what things you've been generous enough to share!

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Finish-It-Up Smoothie

I wouldn't describe this smoothie as exciting or innovative. It's pretty basic, really. As with all our cooking, though, sometimes you just have to use up the ingredients that are around. And that's exactly what I did! We have tons of strawberries and blueberries. We've nearly run out of oats and almond milk. But before we replenish supplies, we have to finish 'em up!

I slurped the whole thing (plus another cup of overflow that didn't fit in the fancy glass) after a 5-mile barefoot beach run.

FINISH-IT-UP SMOOTHIE

What you'll need . . .

• 1 cup almond milk
• 1 heaping tablespoon peanut butter
• 1/4 cup oats
• 6 large strawberries
• 1/3 cup blueberries
• 1 medium banana
• 1/2 to 1 cup ice
• 1 teaspoon ground cinnamon

Just toss everything into your blender and blend until smooth.

And here's a glimpse into what we're doing. Hanging out with these kids is tons of fun!


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Chocolate-Covered Strawberries Smoothie

I love family beach vacations because we always have a kitchen. So, we can always cook our own food. (One of my biggest complaints on our babymoon was that I got tired of eating out the entire time.) But it's always difficult to get used to using someone else's tools.

Like this knife. For lack of better words, it sucks.

Oh, well. My strawberries still ended up fine for use in this smoothie. If you didn't catch Stephen's Post-Workout Pick-Me-Up Smoothie, be sure to catch that post, too.

But if you like Nutella . . . keep reading for MY creation.


CHOCOLATE-COVERED STRAWBERRIES SMOOTHIE

What you'll need . . .

• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 (generous) tablespoon Nutella
• 1/2 cup rolled oats
• 3/4 cup frozen strawberries
• 1/2 cup ice

Just put everything in a blender and blend. I should note that with every smoothie we make, there's always SOME adjustment involved. That could mean adding a few splashes of almond milk. Or maybe a few ice cubes. Consistency is all up to you.

That's all you need to do to change it -- add liquid or ice.

And on (never home)maker, baby! today -- see me 22 weeks. I'm baring all. Well, almost all.

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The Not-So Green Smoothie

I love, love, love green smoothies (check out this and this), but I'll also be the first to admit that guzzling a huge glass of what looks, at best, like swamp water isn't exactly easy some mornings. Solution? Hide all the good stuff under the guise of chocolate. It's easy (with a little color-mixing knowledge) . . . and tastier than you'd ever imagine.

This smoothie looks more like a milkshake than a healthy dose of greens (and fruit) to me. And even though the chocolate chips are only in the shot for impact (no, I didn't throw any actual processed chocolate into the mix), the cocoa powder provides a flavorful punch of the stuff.


THE NOT-SO GREEN SMOOTHIE (base recipe inspired by Ashley -- I had never thought to put nut butter in a green smoothie before she suggested it!)

What you'll need . . .

• 2 handfulls baby spinach
• 1 cup almond milk
• 1 to 2 tablespoons almond butter
• 1 heaping tablespoon cocoa powder
• 1 cup frozen strawberries

Method . . .

1. Throw everything in a blender and mix.
2. You may wish to add some honey or agave to sweeten. But I'm a huge fan of sweet stuff and don't find this extra step necessary.
3. Enjoy!

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