Smoothies

For your sakes, I hope it’s cooling off where you live. But we’re in the desert, and it’s still 115* here most days. Because of this, I’ve been making smoothies a lot lately! This week at my local grocery store they had strawberries, blueberries, and raspberries on sale, so I grabbed some of each. Yesterday’s smoothie was strawberry banana, and today’s was a little bit of everything.

These are SO super easy, VERY healthy, and refreshing. You can go spend a couple bucks to get a smoothie at Jamba Juice, or you can make one yourself for a fraction of the cost that tastes just as great. This is one of those “method more than recipe” type recipes. You can add anything you like to customize. This is just the way I’ve been doing it. You could even add yogurt to yours if you have it on hand to make it more creamy. Or use orange juice (or any other kind of juice) or even just water to thin yours out a bit if you don’t want to use milk. You could even add protein powder or Slim Fast type powder if you’re into that sort of thing.

I think smoothies are a great idea to serve at a breakfast or brunch function. It would be super easy, and you could even have your guests customize their own before you blend them up.

I just saw a breakfast smoothie today on Pinterest that I’m super excited to try out (it has oatmeal in it!), so I’ll post that as soon as I do!

Smoothies
Printable recipe

Ingredients:
fruit
ice
splash of milk

Just put everything except milk into the blender…

…and blend away!

Add a splash of milk, if desired, to thin the consistency. This is because we like straws at our house.

Look at those pretty colors!

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Cream Cheese Carrot Muffins

This is another recipe that I got from Full Bellies, Happy Kids. My kids LOVED these! I think her recipe is actually missing an ingredient, because when I mixed up the ingredients as written on her site, the batter wasn't batter-y at all. It was totally crumbly, and there was no way it would have worked. So I just added a bit of milk, and it was perfect.

Another change I made was that I used fresh carrots instead of canned. I don't use canned carrots at all, so I just sliced and steamed my own. I ended up using 4 carrots, and I just used my steamer basket and steamed them for around 10-15 minutes until they were soft.

After I mixed up the batter and went to pour it into my muffin tin, I couldn't find my muffin tin. I have NO idea where it got off to, and my kids were all conveniently clueless as well. So I just poured it into a baking dish, topped it with the filling, and cooked it for an extra 20 minutes or so.

This could easily be served for breakfast, brunch, or even as dessert. It's super yummy!

Ingredients:
1 15-ounce can sliced carrots, drained
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1/2 cup milk
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 eggs
1 8-ounce package cream cheese, softened

In a food processor, blend the carrots until they are smooth. After carrots are smooth, add in 1 egg, the oil, and the milk. Then, in a large bowl combine the flour, 1 cup of the sugar, salt, and spices. Add dry ingredients to wet ingredients and mix until combined.

Once batter is prepared, combine cream cheese, 1/4 cup of sugar, and 1 egg. Mix until smooth. Fill 12 greased muffin tins 1/3 of the way full with the batter. Then put a large spoonful of the cream cheese mixture into the center of each muffin. Top with remaining batter.

Like I said, I improvised. So here's what mine looked like this morning:

Bake at 350 for 20-25 minutes (or if you did it like I did, then around 45 minutes), or until toothpick inserted into center comes out clean.

Where is the strangest place you've found something you've lost?

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Eggs Benedict

The other morning, I decided to treat myself to a yummy breakfast. Eggs Benedict is something I very rarely get the pleasure of eating. I mean, it's almost the furthest thing from figure-friendly that you can possibly eat. All that butter. That yummy, yummy butter. Anywho, I deserved a treat, if I did say so myself, so I made up a batch. Just for me. And I ate almost the entire batch of hollandaise. By myself. Haven't stepped on a scale since. ;)

This meal really is pretty easy, if you follow the steps correctly. It comes together in minutes and is a really fun breakfast to change things up a bit from the everyday bowl of cereal. Yes, I just confessed that I rarely actually make breakfast. See, by serving such a gourmet breakfast (cereal) most mornings, it doesn't take much to actually impress the fam when I do want to make breakfast. Totally works in my favor! And when I do want to impress with a nice breakfast, I love meals like this that come together so fast but are still showing off more than a bowl of Corn Flakes would.

The sauce is going to be the tricky part. But it's really not that tricky. You have to use a double boiler to make this sauce. You'll need 2 pots (or one pot and a metal bowl). Fill the bottom pot with a couple inches of water, making sure that the water level DOES NOT TOUCH the upper pot. That is EXTREMELY important. If the water does touch the upper pot, your eggs will scramble, which will ruin your sauce. So just do 2-3 inches of water at the very most.

Then place your other pot (or metal bowl) on top to make sure the water level will not end up touching the bottom of the upper pot (or metal bowl). Then take it off the top BEFORE you turn your burner on to bring the water to a boil. That is the second VERY important part. You need to add the sauce ingredients to a COLD pot (or bowl), otherwise, again, the eggs will scramble.

Ready?? ;) On we go!


Hollandaise ingredients:
3 egg yolks
1 tablespoon lemon juice
1 tablespoon water
1/2 cup butter, brought to room temperature and cut into thirds
1 teaspoon salt**

Bring water to a boil. Meanwhile, crack eggs, discarding the whites (or save them for a more waistline-friendly breakfast later in the week, since you'll need it after this dish!). Place yolks into your COLD upper pot (or metal bowl). Then add lemon juice, water and salt.

**NOTE: If your butter is salted, OMIT the salt**

Now place on top of the other pot. Whisk CONSTANTLY. When eggs start to slightly thicken, add first 1/3 of the butter. Once that is melted, add the next 1/3. Repeat with the remaining 1/3. Whisk another minute or two, until sauce is very smooth and thickens slightly. Remove from heat IMMEDIATELY.

To assemble Eggs Benedict: Toast English muffins. Top each half with a slice of Canadian bacon (or thinly sliced deli ham works fine, too, if you have that on hand!), then a poached egg (I like my yolks to be runny still for this dish, so I only poach the eggs for about 3 minutes), then smother with sauce. Face it, you're gonna gain like 2 pounds just by looking at it, so be generous with the sauce!! Enjoy. Then go for a run. 10 miles should do it.

What's your favorite I-don't-care-if-I-gain-10-pounds breakfast?

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