This breakfast smoothie is perfect for when you don't have time to sit down and eat breakfast, it's a hot day, or maybe you're looking for something different! This recipe is quick, easy, packed full of flavor, and loaded with essential nutrients, vitamins, and protein, I've adapted this recipe from Sarah at A Rented Kitchen. The original recipe of Sarah's is a great basis for any smoothie (view my review here)! Here's my version:
Ingredients:
1 banana (fresh or frozen)
1/2 cup frozen berry mix
1 cup soy milk (I used Silk plain DHA Omega-3)
1 tbs. Vanilla Spiru-tein High Protein Energy Meal Powder or any vanilla flavored protein powder (See below for details)
How TO:
Combine all ingredients in a smoothie maker or blender and blend until smooth. Pour & Enjoy :)
This powder is meal replacement and can be found in health food stores. It's packed with essential vitamins & nutrients. I like to use this because when I drink a smoothie for breakfast this is all I eat for breakfast; so why skimp myself on necessary vitamins and nutrients when I can add them by using this powder? I purchase my packets at Health Hut. They do sell this in big tubs but I prefer to use the packets. I get about 3 uses out of this package. This smoothie keeps me full for long time!
Who doesn't love a great guacamole? My recipe is packed with flavor and can be altered to your spice level. It's easy to make and is sure to be a satisfying dish. Plus, it's naturally vegan! I make this dish a lot. Either I'll pair it with something or I'll serve it as an appetizer when we have company over. This bowl of guacamole always ends up empty!
Ingredients:
2 avocados, pitted and chopped (save the pits)
1 plum tomato, seeded and finely diced
1 jalapeno, seeded and finely chopped
1-3 clove of garlic, finely minced (the more the spicier)
1/2 c. red onion, diced (I usually slice about 2-3 slices off the onion and chop it up so I'm guessing on the amount but you can adjust to your taste. The more you add, the spicier it gets.)
1/2 lime, juiced
1/2 c. cilantro, finely chopped
*sriracha sauce to taste (optional)
How To:
Combine all of the ingredients in a bowl and mash it together until you reach your desired consistency (when I add the lime juice I simply stick a fork in the middle of the half of lime and I squeeze it around the fork with the pulp side up as to catch any seeds). I like my guacamole smooth with some chunks of avocado but everyone has their own preferences. You can mash it with a fork or use my favorite tool pictured below. Place the pits of the avocado into the guacamole, cover and refrigerate until ready to serve but chill for at least 15 minutes (30 minutes if your avocados are room temperature). The pits help the guacamole from turning brown. I like to chill my guacamole for at least 30 minutes because as my Mom puts it, "the flavors marry". Remove the pits before serving. I hope you enjoy this recipe!
If you're looking for an easy recipe for grilled veggies then you've found the right place! You can make these as a side dish or by themselves. These recipes are super simple and the veggies cook up in about 15 minutes! In this blog you will find two different recipes. One recipe is for the grilled veggies and the other is for the marinated & grilled mushrooms
Grilled Veggies Ingredients:
Zucchini, sliced 1/2" thick
Summer Squash, sliced 1/2" thick
Salt & Pepper to taste (season salt would be great with this)
Olive Oil
Skewers (I used wooden skewers and soaked them in water for 20 minutes before assembling)
How To:
Prepare the grill and soak the skewers if using the wooden kind per package instructions (*TIP* If cooking both recipes start with the mushrooms first). Assemble the vegetables on the skewers as shown in this picture. I found it easiest to put the skewer through the vegetable slice when the slice was laying flat. I lined it up it the middle and made sure to push it in straight. My husband preferred to do the opposite and stand the skewer up and the thread the veggie slices on that way. Try both ways and see what works best for you! Place the assembled skewers on a jelly roll pan or a 13"X 9" pan and drizzle evenly with olive oil. Salt & pepper to taste (I recommend using season salt). Place on grill over medium-high heat and grill about 5-7 minutes on each side or until the slices are tender and slightly translucent in the center.
Marinated & Grilled Mushrooms Ingredients
16 oz. package of whole mushrooms (button or baby bella)
Hoisin Sauce
Low-Sodium Soy Sauce
Rice Vinegar
Garlic Powder
How To:
Wash the mushrooms and slice in half. Place in a Ziploc bag. I used the "dump method" on this recipe. I added 2 large spoonfuls of hoisin sauce (about 2 tablespoons) to the mushrooms in the Ziploc bag. Next, I shook in enough soy sauce to make a mixture with the hoisin sauce to coat the mushrooms (about 4-5 tablespoons). Then, I added in the rice vinegar (about 1 tablespoon) and I sprinkled in some garlic powder (about 1 teaspoon). Next, close the Ziploc bag and shake it up making sure to mix all ingredients and coat the mushrooms. Place the bag of mushrooms in the fridge and allow to marinate for 30 minutes. Prepare the grill and soak the skewers if you are using wooden skewers while the mushrooms are marinating.
Assemble the mushrooms on pre-soaked skewers through the stem to the top of the mushroom half. Place on the grill over medium-high heat and grill for 5-6 minutes on each side or until tender.
*You can also make these spicy by adding in some hot pepper flakes or sriracha sauce!
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