I was in the mood for a delicious, fresh smoothie the other day and this one really hit the spot! I love smoothies that are thick enough to need a spoon and this one was awesome!
Our blender isn’t working so we used a food processor and the results were great! Feel free to replace the blueberries with any other frozen berry…it should work out the same.
Frozen banana – about 2 (I freeze bananas that are on the verge of becoming too soft. Just cut the bananas into smaller chunks and freeze in a Ziploc.)
Frozen blueberries – 1/4 to 1/3 of a cup
1 individual container of yogurt (can be flavored if you want)
Put frozen fruit into blender/food processor and add the yogurt. Add a splash of milk and start blending. Add more milk until smoothie becomes desired thickness.
*You may have to stop blending and use a spatula to clean the sides of the blender/food processor.
*Milk substitute such as vanilla almond milk works great in this recipe!
*Small frozen banana chunks left in the smoothie are fine and actually taste delicious.
January 24, 2015 by stacycharnay
dessert, healthy, smoothie • Tagged
almond milk, banana, blueberry, breakfast, dessert, frozen, healthy, milk, smoothie, vegan, yogurt •
As promised, here is the summary for this past week of food, including our final recipe for Mac and Veggies! Just to recap, this week we made Thai Noodles (with tofu or chicken), Zucchini Lou and Mac and Veggies!
Thai Chicken with Rice Noodles
Mac and Veggies
Here is the corresponding grocery list!
broccoli – 2 cups
carrot – 8
garlic cloves – 4
green pepper – 2
lime – 4
mushrooms – 24 ounces
onion – 4
tomatoes – 3
zucchini – 6
basil (dried) – 1 tsp
black pepper – to taste
cilantro (fresh) – 1/4 cup
crushed red pepper – 2 pinches
cumin – 2 tsp
marjoram (dried) – 1 tsp
oregano (dried) – 1 tsp
parsley (fresh) – 3/4 cup
salt – to taste
cheddar cheese – 3 cups
cottage cheese – 1 cup
eggs – 2
feta cheese – 1 cup
heavy cream – 1/4 cup
brown sugar – 4 tbsp
light coconut milk – 1 cup
diced tomatoes – 1 can
fish sauce – 2 tbsp
flour – 2 tbsp
macaroni noodles – 1 lb (16 ounces)
red curry paste – 4 tsp
rice (brown or white) – 2 cups
rice noodles – 2 packages (6.75 ounces each)
rice vinegar – 1/2 cup
soy sauce – 1 tbsp
tomato paste – 2 tbsp
veggie stock – 1/2 cup
chicken breast – 4
ground beef – 1 lb
ground turkey – 1 lb
*If you are vegetarian, get one package of tofu this week!
I hope you enjoyed all the recipes from this week! As usual, if you have any questions, feel free to ask through comments and I will be quick to answer! I hope you are finding this system useful for creating hearty and healthy meals for you and your family. With my help, cooking as never been healthier and planning has never been easier!
Here’s to easy cooking!
-The Left Brain Chef
September 26, 2013 by stacycharnay
Chef, Cooking, culinary, Food, left brain, Organization, Planning, Recipes, Time management • Tagged
casserole, healthy, mac and cheese, macaroni, organization, planning, rice noodles, thai, tomato, vegetables, vegetarian, zucchini •