Kefir Smoothie

renderedcontent-7272beda-1819-48e4-a940-c74ff8af47b6Cook’s notes: Kefir gives this smoothie a wonderful tangy flavor. This is a great smoothie without greens, similar to the transitional Low Fiber Smoothie: Peach.

Makes about 3.5 cups. (2 servings)

 

2 cups vanilla Kefir yogurt drink
2 Tablespoons olive oil
1 banana, peeled and chopped
3/4 cup frozen blueberries (unsweetened)
1/4 cup frozen cherries (unsweetened)

Add all ingredients in the order they are listed (from liquids to soft to hard to frozen) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.

Use the tamper to push frozen fruit into the ingredients as needed.

Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

 

Review: Fluffy Blueberry Pancakes

CIMG_0818ook’s notes: There’s a reason this recipe on allrecipes has more than 8,300 positive reviews. Follow the recipe as written, but reduce the sugar to 1 Tablespoon.

Then, following advice from King Arthur Flour, add 1 Tablespoon frozen blueberries to each pancake after you pour the batter on the hot skillet. Flip gently.

Updated 31-Jul-2016: We had a pancake emergency this morning. I woke up with a craving for these pancakes, but the allrecipes site was under maintenance, and we didn’t have any eggs in the house. I got a backup version of the recipe from a cache on allrecipes, and then found a lovely vegan pancake recipe on cookie and kate  that used the same amount of flour. Revised and combined recipe below.

Makes about 8 pancakes – no egg required!

1 cup milk (almond milk or 2%) and 
2 Tablespoons white vinegar
1-1/4 cups all-purpose flour
1 Tablespoon white sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons olive oil
1 Tablespoon vanilla extract
cooking spray
Frozen or fresh blueberries

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Whisk oil and vanilla into vinegared milk. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough).
  4. Heat a large skillet over medium heat, and coat generously with cooking spray.
  5. Pour 1/4 cupfuls of batter onto the skillet, add blueberries to each one, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Happiness Muffins (Lemon-Blueberry)

Cook’s notes: These muffins are just amazing, hence their nickname “Happiness Muffins.” I had extra buttermilk in the house, and this recipe was the perfect way to use it up. Many buttermilk muffin recipes call for 2:1 ratio of flour to sugar (such as 4 cups flour and 2 cups sugar), too sweet for me. This recipe uses just 1/2 cup sugar, which is plenty sweet, and the muffins are bursting with berries. I adapted the recipe to use a stand mixer, omitted the glaze, and increased the amount of blueberries.

Stir your flour with a whisk before scooping and leveling it.

Makes 16 muffins (8 servings)

Dry:
2.5 cups flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt

Wet:
1 cup buttermilk
1/2 cup olive oil
2 eggs, beaten
3 Tablespoons lemon juice
1 Tablespoon vanilla

2 cups frozen blueberries

Heat oven to 400 degrees F. Line muffin pans with silicone liners.

Put dry ingredients in the bowl of a stand mixer. Use the paddle attachment to blend lightly.

Put the buttermilk and oil in a measuring cup. Add the eggs, lemon juice, and vanilla. Whisk together to beat the eggs lightly and blend the wet mixture.

Make a well in the dry ingredients. Pour in wet ingredients, mixing quickly with a few strokes of the paddle.

Fold in blueberries. Do not mix too long — batter should be lumpy.

Use an ice-cream scoop to portion batter into lined muffin cups, almost to the top of each cup. Bake for 20 to 30 minutes, or until golden brown. Transfer muffins to a wire rack to cool.

Source: Adapted slightly from The Comfort of Cooking

Chickpea Breakfast Skillet

IMG_0269Cook’s notes:  Inspired by several online recipes. This breakfast dish is quite filling. I used leftover roasted chickpeas (cooked at 400F for 25 minutes).

Serves 1 to 2 people

1 pat of butter
2 eggs
30 g (1 cup) baby spinach
1/2 cup cooked chickpeas
1 Tablespoon cheddar cheese

Place the butter in a pan over low heat. While the butter melts, crack the two eggs into a bowl and scramble them with a little water.

Turn the heat to medium. Add the spinach and stir to wilt it. Pour in the eggs, and stir to scramble them. Add the cheese. Continue to gently stir until everything is cooked through.

Review: Fluffy Pancake Mix

IMG_0179

So fluffy…pumpkin spice warms the batter

Cook’s notes: Modified from a recipe by Chef John Besh that appeared in O Magazine. I can’t tell you how many pancakes the recipe actually makes, because we couldn’t stop eating them while cooking.

These pancakes are incredibly fluffy and delicious. We used cashew milk and pumpkin pie spice to give them an autumn flavor. They don’t need syrup or butter or other toppings. However, genuine maple syrup certainly elevates them.

Dry ingredients
2 cups all-purpose flour
1/3 cup sugar
1 Tablespoon double-acting baking powder
1 teaspoon salt
1.5 teaspoons Pumpkin Pie Spice (Penzeys brand)

Wet ingredients
2 beaten eggs
2 cups cashew milk
1/4 cup olive oil

Combine the dry ingredients (flour to spice) in large bowl. Whisk together to blend well.

Make a well in the dry ingredients; add eggs, milk, and oil; and mix gently. (There will be a few lumps in the batter.)

Lightly oil the surface of a large skillet, and heat over medium heat. Pour 1/4-cup batter onto griddle for each pancake, spacing them out so they have room to spread without touching. Cook until bubbles form on the surface, about 3 minutes; then flip and cook an additional 1 to 2 minutes. Continue cooking batches with remaining batter.

Serve with maple syrup and your choice of toppings.

Read more: http://www.oprah.com/food/Pancake-Mix-Recipe#ixzz3siBKxkto

 

Green Pear Smoothie

Pear, banana, and kale: a beautiful blend

Cook’s notes: Inspired by a smoothie recipe from Terri, which was posted on Buzzfeed. It’s a delicious combination, and we’ve made it 3 times this week already. I found that if you use fresh pear and banana, the smoothie tastes sweeter than if you freeze the fruit first.

10 oz. unsweetened vanilla almond milk
1 cup plain, fat-free Greek yogurt
1 teaspoon cinnamon powder
2 Tablespoons flax seeds
2 Tablespoons raw almonds
2 Tablespoons extra-virgin olive oil
2.3 cups (70 g) baby kale (half of a 5-oz. box)
1 small banana, peeled and chopped
1 Bosc pear, cored and wedged
If the fruit is not frozen, add 1 cup ice
Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.

Use the tamper to push ice into the ingredients as needed.

Blend for about 45 seconds or until desired consistency is reached. Add a little water to thin, if desired. Serve immediately.


NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Blueberry-Cherry Spinach Smoothie

Easy smoothie with blueberries and cherries

Easy smoothie with blueberries and cherries

Makes about 20 oz. Similar to the Beginner’s Green Smoothie but with less yogurt and almond milk and two kinds of fruit. This simple smoothie does not have extra oil, flaxseed, or banana in it.
3/4 cup unsweetened vanilla almond milk
1/2 cup plain, fat-free Greek yogurt
1/2 teaspoon cinnamon powder
1 Tablespoon chunky peanut butter
1 cup (30 g) baby spinach
1/2 cup frozen dark cherries without added sugar
1/2 cup frozen blueberries without added sugar
Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.

Use the tamper to push ice into the ingredients as needed.

Blend for about 45 seconds or until desired consistency is reached. Serve immediately.


NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Apple-Almond Smoothie for 2

IMG_24921 cup plain, fat-free Greek yogurt
1 cup unsweetened vanilla almond milk
1/2 cup water
1 teaspoon Apple Pie Spice
2 Tablespoons flax seeds
16 whole, raw almonds (0.5 oz)
1 apple, cored and wedged
1 cup frozen blueberries without added sugar

Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.
Use the tamper to push ice into the ingredients as needed.
Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

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Adapted from The Anti-Detox Diet on vox.com. No extra sweetener is needed.

NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Almond Joy Green Smoothie for 2

2 generous servings (this is half)

Green smoothie with cocoa powder, banana, and almond butter

Cook’s notes: A smoothie with no added sugar that has chocolate flavor.

Makes 30 oz.

1 cup plain, fat-free Greek yogurt
1 cup unsweetened vanilla almond milk
1/2 cup coconut water
2 Tablespoons raw, organic cocoa powder
2 Tablespoons flax seeds
2 Tablespoons creamy almond butter
2 cups (60 g) baby spinach — weigh it on a scale
1 frozen banana, broken into chunks

Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.
Use the tamper to push ice into the ingredients as needed.
Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

Adapted from Greatist (added spinach, flax, and yogurt; increased liquids)

NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.