October 17, 2014
After all of the cheese and wine I consumed last week in Buenos Aires, I need to get it together. Quite frankly, I’m tired of chicken, have no desire for salads, and can’t eat any more eggs. When I get into an eating rut like this, where I want to eat healthy but can’t stand to eat the same old, same old, I like to replace a meal with a smoothie a few times a week. It’s the middle of October so it feels completely appropriate to break out the pumpkin. This Banana Pumpkin Smoothie is the perfect fall meal that tastes more like a treat and keeps my pants fitting.
Vanilla yogurt, canned pumpkin, orange juice, and frozen banana are the basis of this smoothie which is jazzed up with warm spices and a hint of brown sugar. Right around now, you can find all kinds of recipes for pumpkin pie smoothies but what makes this one unique and different is the addition of the banana and fresh orange juice. I always have slices of frozen banana in my freezer just for smoothies like this but if you don’t, a fresh banana will work fine, you just may want to add extra ice. I never thought to combine orange and pumpkin together but the flavors marry perfectly, giving this drink a light freshness you don’t typically get with fall pumpkin flavors. I’m sold.
Combine yogurt, pumpkin, ice, orange juice, brown sugar, spices, and banana in a blender, and process until smooth.
Garnish with dash of ground cinnamon, if desired. Serve immediately.
Overall Rating: Love It
Source: Cooking Light magazine
February 18, 2014
Every once in a while I become obsessed with certain foods and eat them constantly. I’ve been through brownie batter fits, black bean burger rages and trail mix binges. Recently, I’ve been on an almond milk kick. I’m not really the biggest milk drinker in general and only have it in the house if a specific recipe calls for it or if I have a box of cereal. But lately, I’ve been drinking almond milk, both plain and chocolate, like it’s going out of style. I decided the chocolate almond milk was begging to be mixed with the bag of frozen cherries I’ve had in my freezer for a while now and despite the fact that I’m always cold and am still dealing with 11 inches of snow from the other day, I wanted to make a smoothie. This Chocolate-Cherry-Almond Smoothie completely knocked my winter socks and slippers off.
Cherry Greek yogurt, chocolate almond milk, frozen cherries, and a dash of almond extract are blended together until smooth making for a rich, sweet and satisfying smoothie. Regular milk and regular yogurt could be substituted here but I really love the thickness of the Greek yogurt and the added hint of flavor the almond milk provides. The chocolate almond milk adds just the right amount of chocolate which pairs so perfectly with the bright cherries. With 1 gram of fat and 14 grams of protein, this smoothie is perfect for breakfast, an after workout drink or satisfying enough for dessert.
Chocolate-Cherry-Almond Smoothie (makes 1 smoothie)
Combine all the ingredients into a blender and blend on high for 30 seconds. Add ice if necessary to reach your desired thickness. Top with a cherry and chocolate shavings (if desired).
February 4, 2014
What the what is going on with the weather? I’m tired of thinking about it, hearing about it, and worrying about it. It was almost 60 degrees in Philadelphia on Sunday after weeks of lows hitting single digits and wind chills hitting negative degrees. So finally when we thought we might actually be getting a break…we get five more inches of snow. I mean, seriously? We are tough and can handle it but we like to complain so we are sick of it. After thawing out, I’m cold again and I’m not happy about it. I’m tired of drinking hot tea so I expected this Almond Hot Chocolate to do the trick.
Almond milk, cocoa, and honey are heated together which results in a unique and creamy hot chocolate. Almond milk is creamy and pleasantly fragrant with a subtle sweetness that works perfectly in a recipe like this. Don’t be scared of almond milk if you haven’t tried it. I love it tons more than soy milk and it’s lower in calories and sugar than regular milk. If you want to tiptoe your way into trying almond milk, this recipe is good start. I’m cozy and warm right now after drinking this but I’m sure I’ll be freezing again tomorrow.
In a medium saucepan, cook the almond milk, cocoa and honey over medium heat, whisking constantly, until piping-hot, about 5 minutes. Stir in the vanilla, if using.
Pour the hot chocolate into mugs. Top with marshmallows.
Overall Rating: Like It
Source: Everyday with Rachael Ray magazine