De Ma Cuisine

smoothies Archive

Wednesday

26

October 2016

0

COMMENTS

Eating on the Road – Nutella Raspberry Shake

Written by , Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Thoughts, Travel, Usana, Vegan, Vegetarian

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Life on the road has been great. It’s been filled with adventure and relaxation, smooth highways and bumpy gravel roads, time with people and time alone. It’s been a joy to be on this journey. We’ve loved it all. Part of what’s been fun is getting away from the norms of our everyday life.

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Our normal routine includes a weekly menu, planned so that the grocery shopping is done efficiently and practically, so that there is something planned for all meals. We don’t eat out a lot. Eating out doesn’t agree with our budget or our healthy lifestyle choices. However, life on the road includes a lot more eating out than normal. It’s not the norm-norm, but for a while it’s a bit more so. I thought about menu planning before the trip. I could have figured out exactly what we’d eat and where. But, we wanted to have lots of freedom as we travel. Plus, we had such a short amount of time to plan that it got left off of the to-do list. So we’re doing the best we can with what we have. And it’s been great!

pizzartWhen we’re staying with people and are invited to share a meal, we gladly accept. When we’re asked out to a meal, it’s a fun treat. We’ve had delicious pizza in Boston, fabulous barbecue in Texas, and Philly Cheesesteaks in West Philadelphia.

rudysrtSince about half of our time has been spent in the car, we generally munch on a mix of healthy, homemade foods and of course snacks (with a smattering of DQ and Steak’n Shake stops).

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Before we left I prepped as much as I could. I made granola bars, sourdough bread, and scones. We bought crackers, cheese, and fruit, jerky, chips, and chocolate covered gummy bears (ok, not all that we brought was healthy). We even had a small pantry that included items like canned beans and tomatoes, tuna, olive oil, and a few of my favorite kitchen tools (we totally brought some cast irons). We borrowed a camping stove from some friends so we have options, which means freedom. Nevermind that we have yet to use it – I’m determined that we will before the end of the trip so that it’s worth it to have lugged it all this way. 😉

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Our stays with both sets of parents have been more extended stays (thanks a million moms and dads!). So we’ve had time to unpack and relax. Tim loves English muffins with ham and eggs, so he made those one morning. We’ve also baked quite a bit, using some great recipes from our friend John Park, and made one of my favorite comfort foods, Texas Stuffnutellashake1rtOne thing that we’ve enjoyed while on the road are our Usana protein shakes. They’re great for sipping while reading a good book as we listen to the wind rustle the leaves on the fall trees. They’re also a great breakfast to grab when we’re in a rush to get on the road (because let’s be honest, we almost always leave way later than we’d planned). While it’s just fine to use water and the powdered shake mix, I love to add a little more and make a meal that will really keep me full until lunchtime. My favorite shake includes banana and peanut butter. Tim’s includes Nutella. His is the recipe I’ve shared below. I’ll share mine another time.

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Another way that we’re trying to keep healthy as we travel is by taking our Usananutritional supplements. Usana is a company making pharmaceutical-grade supplements that are the top in state of the art nutritional science. They use cell signaling technology, which is why people have such great results. Our daily regimen includes a powerful antioxidant and core mineral combo called CellSentials, Procosa (for joint support), vitamin D and fish oil (cellular function), Coquinone 30 (cardiovascular health), Usana probiotic (gut support) and digestive enzymes (digestive health), and Visionex (eye health). There’s also a great immune system booster called Booster C that we’ve taken when we’re feeling a sore throat coming on.

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We’re exercising moderation, trying to make wise decisions, and showing ourselves grace. All of which has added up to a wonderful trip. Lots of great times together that we will cherish for a long long time.

Nutella Raspberry Shake

Nutella Raspberry Shake

Ingredients

  • 1/4 C Nutella (or your favorite vegan hazelnut spread)
  • 1/2 C raspberries (frozen or fresh)
  • 5-6 oz milk (any type)
  • 5-6 oz water
  • 2 scoops (39g) Usana MyShake powder (whey, plant, or soy)
  • splash maple syrup

Instructions

  1. Place all ingredients in a container and blend with a hand blender or regular blender.
http://www.de-ma-cuisine.com/search-obergness-pt-6/

*We are Usana associates, but are not being paid for this post. For more information, here’s a video about the science as well as the business behind Usana.

Monday

24

August 2015

0

COMMENTS

Cantaloupe Smoothie

Written by , Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Snacks, Vegan, Vegetables, Vegetarian

CantaloupeSmoothie-5

There’s nothing like a chilled melon on a hot summer day. Seriously. Nothing. Give me all of the watermelons, honeydews, and cantaloupes and I’m a happy gal. I can’t grow them for anything, so thankfully they know what they’re doing at JND Farms.

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I’ve mentioned before that I prefer melon just plain. Super cold, cut into chunks or sliced, that’s my favorite. But, as I’ve also admitted, I’m loving these new ways to eat them too. Melon and Feta Salad? Yep! Watermelon Gazpacho? Absolutely! And now, a smoothie.

For this smoothie I added some frozen peaches and bananas. Fresh would be great too. I just had some in the freezer to use up. Whatever type of fruit, I’d suggest using as ripe as you can find ’em. Super sweet and juicy. Best way to go. If you wanted to switch things up you could also add some greens (like kale, spinach, or chard), berries, other types of stone fruit, pears, apples, or honeydew melon. Use what you have on hand.

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I used cow’s milk, because it’s what we drink. But any kind of milk will do. Coconut, soy, almond, hemp… use what you prefer. Same goes for the yogurt. Any kind will work. Or, to keep it vegan, try some silken tofu.

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Then grab your favorite blender and blend away. I like my smoothies super smooooooth, so I blended long enough that the guy working at the house next door looked over to see what the noise was (during the break he took from whatever noisy machine he was using 😉 ). I also overfilled the blender just a tad. I got a little cantaloupe happy. If I hadn’t had my hand on the lid we may have had cantaloupe colored walls. Whoops. The good thing about making so much is that I made enough for four, so tomorrow’s breakfast is already done.

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Smoothies are a perfect breakfast, full of protein and nutrients. But, they’re also a great snack, or an accompaniment to a meal. I’m thinking that a Dandy Sandi paired with a smoothie sounds yummy. Maybe the extra servings will become lunch.

Happy Eating!

Cantaloupe Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Cantaloupe Smoothie

Ingredients

  • 3 C cantaloupe, cut into chunks
  • 1 frozen banana, cut into chunks
  • 1 C frozen peaches (or fresh), cut into chunks
  • 1 C plain yogurt or silken tofu
  • 1 C milk (any kind)
  • pinch ginger
  • pinch salt
  • 1 T maple syrup
  • Could also add: greens (kale, spinach, chard), berries, stone fruit, pears, apples, honeydew melon

Instructions

  1. Put all ingredients in a blender and blend well.
http://www.de-ma-cuisine.com/cantaloupe-smoothie/

Monday

13

July 2015

0

COMMENTS

Watermelon and Mint Gazpacho

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Fruit, Gluten Free, Herbs, Kid-Friendly, Quick and Easy, Snacks, Soups, Vegan, Vegetarian

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When I get a watermelon that’s as perfectly ripe and sweet as the one that came in our Abundant Harvest Organics box today, I have a really hard time not eating the entire thing in one sitting. I like to slice the melon in half and just eat with a spoon. If I can stop myself, I like to save the center for last, because it’s the best.

But, if you can resist, here’s a fun way to eat watermelon… in soup!

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It’s a cold soup though, don’t worry. It’s called a Gazpacho. Traditional gazpachos often consist of raw veggies and have a tomato base. But, there are many variations, including this simple watermelon one.

Since everything will be blended up, you don’t have to be too careful about how the watermelon is cut. I figured large chunks would work just fine. The seeds of a watermelon are edible (and some say they’re even good for you), but I don’t like to eat them. They ruin the texture for me. I don’t even like chunks in my ice cream. Tim says that’s weird, but I’m fine with my choices. If you want to leave the seeds in and blend them up, that’s fine with me.

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Watermelon pairs well with things like orange juice, maple syrup, and balsamic vinegar, so I added a little bit of each.

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It also tastes great with some refreshing mint. I added about 15 smallish leaves. You could add way more or way less, depending on how minty you want it. Basil would be another great addition (along with or in place of the mint). If you don’t want to add the herbs that’s fine. But, they add a cool, fresh burst of flavor.

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If the melon is already chilled, you can consume immediately. If not, pop it into the fridge for an hour or so before serving. You could serve it as a gazpacho, just on its own. You could add a dollop of yogurt or whipped cream. You could freeze it in an ice cube tray and use it in place of ice or frozen fruit in smoothies or summer drinks, or just pour it into a glass and drink it.

If you have cantaloup or honeydew melon on hand, they’d be a great addition, or could be used in place of the watermelon.

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I don’t really like change, especially when it comes to my favorites. That’s why I prefer a traditional Thanksgiving dinner, I love to re-watch Gilmore Girls, and I think watermelon is best served super freezing cold, halved and eaten with a spoon. But, with change comes learning new things and growth, so I’m ok with it (ahem, in moderation). I will bravely taste a new dish at Thanksgiving, try watching a new show, and I will, for the first time ever, branch out and do something different with watermelon. And I will enjoy it.

Happy Eating!

Watermelon and Mint Gazpacho

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4

Watermelon and Mint Gazpacho

Ingredients

  • 2 1/2 - 3 C watermelon (or cantaloupe or honeydew or mixture of all 3), seeds removed, cut into large chunks
  • 2 t balsamic vinegar
  • 1-2 t maple syrup
  • 1/4 to 1/2 C orange juice
  • 10 to 12 large or 15-20 small mint leaves

Instructions

  1. Blend all ingredients until smooth.
  2. Then either: Chill and serve as a gazpacho.
  3. Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
  4. Make into a sorbet in an ice cream canister (freeze according to manufacturer's directions).
http://www.de-ma-cuisine.com/watermelon-and-mint-gazpacho/

Thursday

31

July 2014

0

COMMENTS

Summer Smoothies

Written by , Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Snacks, Vegetables, Vegetarian

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At Williams-Sonoma, they’re celebrating Smoothie Week. Are you celebrating too?! Smoothies are a celebration of delicious ingredients that blend up to make a wonderful drink.

We have all these amazing goodies to eat right now. Their flavors are fresh, cheerful, and fun.

It’s the season for light and bright (not to be confused with the child’s toy Lite Brite). For berries, peaches, and fresh basil.

A smoothie seems like the perfect way to collect all of this goodness in one place.

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Starting with some milk and Greek yogurt. Any kind of milk will do. Same with the yogurt. You could start with just a little bit of milk, and add more later depending on how thick you like your smoothies.

I like them kinda thick.

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Since I just had two small frozen bananas, I froze half of the berries too. That’s not necessary, but I like a really cold smoothie. Just my preference.

To freeze or not to freeze… it’s up to you.

Any frozen fruit that you don’t use, keep frozen to use in your favorite summer drinks.

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I haven’t used my blender in about 5 years. I made some tomato soup and didn’t know that you’re supposed to take the plug out of the lid when blending hot liquids… I know now! So I got an immersion/hand blender and have been using it ever since. But this recipe, it needed a blender, because I wanted to make a lot!

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I added a touch of honey and some lemon zest too. Because I can. Because I’m a little bit obsessed with lemon zest, basil, and fruit right now. It just tastes so gooooood!

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Chard, for a little extra green. Spinach, kale, even lettuce can also be substituted. It may seem a little crazy to add vegetables to a sweet smoothie, but trust me, then blend right in. 😉

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You could simplify and make this just a peaches and cream smoothie (with the basil, of course). You could just do berries. You could add more greens… But, I love all that the many ingredients bring to this drink. Not just in taste, but health benefits too. We’re supposed to eat a rainbow of fruits and veggies… this smoothie brings color to the table.

In the fall and winter months, you could choose fruits that are in season, like pears and apples, and change the basil out for mint.

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Make a big batch and share with your friends. Add it to your family’s breakfast. Serve it alongside a special brunch where you’re eating Squash’n Eggs or Fresh Fruit and Basil Stuffed French Toast. Or freeze some for other breakfasts. Pop ’em in to the fridge the night before and they’ll be ready in the morning. Nice and cold, but not so frozen solid… and if they are still frozen solid, they work well as a popsicle on a hot day (you can freeze in a popsicle mold or ice cube tray with toothpicks too).

Happy Eating!

Summer Smoothie
Author: 
Recipe type: Breakfast, Dessert, Drinks, Smoothies, Gluten-Free, Kale, Chard, Spinach, Kid-Friendly, Lunch, Quick and Easy, Raw, Recipes, Snacks, Vegetarian
Prep time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 1 C Greek yogurt (or any yogurt)
  • ½ to 1 C milk (any type)
  • 1 C peaches, roughly chopped
  • ¾ C strawberries, fresh
  • ½ C strawberries, frozen
  • ¼ C blueberries, frozen
  • ½ C blueberries, fresh
  • 1 large or 2 small bananas, frozen, broken into chunks
  • 1 T honey
  • 1 C greens (swiss chard, spinach, or kale), roughly chopped
  • 1 t lemon zest
  • ½ t fresh basil
Instructions
  1. Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
  2. Freeze leftovers in half pint jars.

 

Monday

15

April 2013

0

COMMENTS

Smoothie

Written by , Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Vegetables, Vegetarian

 

Smoothie
Author: 
Recipe type: Drink, Fruit, Vegetable
Prep time: 
Total time: 
Serves: 2
 
Goodness in a glass!
Ingredients
  • 1 navel orange or 2 mandarin oranges, peeled (I like to peel with a knife so I can remove the outside of the segments)
  • 2 super ripe bananas (fresh or frozen)
  • 1 C kale or spinach
  • ⅓ C milk
  • ½ C Greek yogurt
Instructions
  1. Combine all ingredients in your favorite blending apparatus. Blend to desired consistency.