I'm not what you would call a "smoothie person." I enjoy them, but I don't crave them. It's likely in part due to the fact that we don't own an awesome blender—just a food processor and an immersion blender. And so far, I haven't felt compelled to add yet another small appliance to our kitchen. But when I was sick with a nasty virus at the beginning of the year, things changed. I wanted fruits and greens without a lot of effort and I saw my friend Katie* post a smoothie recipe on her instagram. I gave smoothies another try, and lo and behold, they are pretty great. So, for the last several months, when the mood strikes (or a banana needs to be used ASAP, as was the case today) I now have a yummy, go-to recipe.
This smoothie is made with ingredients that I have on hand just about 100% of the time, but of course you can tailor it what you have. Side note: I've been equally pleased with the result when I use both fresh and frozen fruit.
My favorite smoothie
Makes 1 large serving
- 1 banana
- 5 strawberries, either fresh or frozen
- a handful of blueberries, frozen
- a handful of spinach
- 1 cup unsweetened almond milk
- 1 T chia seeds (I like the texture they add)
- 3 ice cubes
Add all ingredients to blender, food processor, etc. and pulse until smooth. The final product will be somewhere on the color spectrum of purple to green, depending on how generous your berry incorporation is. Enjoy! I love to drink mine out of a big jar.
*PS—I stayed up super late reading posts on Katie's blog and it made me so excited about cooking! But also, she writes about her faith and thoughts on life and her posts are so good. Definitely worth a read.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.
Yesterday, I stopped by my friend Jessica's house to see her and her son. I played with her little boy while she chopped veggies for a meal she was bringing to a friend that night. Whereas I prefer to follow a recipe, since I'm nervous that my kitchen experiments won't turn out, Jessica is naturally good at using up all the food in the fridge, coming up with new combinations and just "throwing together" a meal, or following a recipe with modifications, based on what she has on hand.