Sometimes, food doesn’t look pretty. And sometimes, it tastes better than it looks. We all know how we react better to pretty food, but this is an icky looking smoothie that tastes absolutely delicious!
It seems to me that a lot of people have an aversion to green colored foods when they aren’t supposed to be green. Spinach, peppers, green beans – that’s okay. But put in front of them a green smoothie and they get a little creeped out. Well, if you’re one of these people, I dare you to try this smoothie. Especially if you like bananas & strawberries – it covers up any green taste you might find!
Sneaky Kale Smoothie
1+1/2 frozen banana
1 cup frozen strawberries (doesn’t need to be packed full)
3 kale leaves
juice of 1/2 lemon
1/4 cup almond milk (or soy or rice)
1/4 cup COLD water
In your blender, place bananas, then half of strawberries, kale, and remaining strawberries on top. Squeeze lemon in, then add milk and put on lid. Blend at high speed – mixture will start getting sludgy so it’s not really mixing well, at this point, slowly pour in water through hole in lid (if you have that option – if not, just stop blending and take off lid to add water). Allow to blend for about 30 seconds after you think it’s done, just to make sure that it’s mixed up really well & the kale is chopped. You’ll want to taste the smoothie periodically and make any adjustments where you need – paying close attention to the liquid! Some folks like their smoothies thicker than others.
Enjoy in the morning for a jumpstart – fruit, fiber, vitamins, and greens!
I love blueberry muffins. I love that berries are always on sale in the summer which means I can make muffins for much cheaper and not have to use frozen ones! Yay! Here is my favorite blueberry muffin recipe.
What you need:
1/2 cup Almond milk
1/4 cup vegetable oil
1/2 smashed banana
1/2 tsp vanilla extract
1 +1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries
Pre-heat your oven to 400 degrees. In a large bowl, mix together your wet ingredients. Next, add in your dry ingredients. Stir everything together just until combined – batter with be a bit lumpy, but you don’t want to overwork or the muffins may not rise very much. Gently fold in your blueberries.
Spoon muffin mixture in 12 greased muffin cups. Bake for 15 to 20 minutes, or until golden brown. Let muffins cool in pan. Voila!
I’d love to hear about your favorite summer muffin recipe, share it in the comments!
I have to admit, I haven’t been very good about keeping up on all the places I’ve eaten since moving to Austin. I have, though, blown through a bunch of money doing so. There are just too many good things to eat! I’ve had memorable experiences like Wheatsville Co-op’s Popcorn Tofu Po’ Boy, Tofu with Yellow Curry Sauce at Java Noodles, and of course the Dreamsicle cupcake at Sugar Mama’s Bakeshop. Here are a couple of pictures to make you jealous:
I will, for sure, go back and pay better attention to what I’m eating so I can share all the delicious flavors with you. For now, I want to tell you about the veggie sausage at 24 Diner. Their veggie sausage is not for the faint of heart – you have to be a beet lover, or at least a beet liker. I don’t think I’ve had a better in-house made veggie sausage – and it’s all due to those beets! It has it’s own flavor, texture, and nothing like regular breakfast sausage, vegan or not. This sausage is made with beets, mushrooms, lentils, rice, pumpkin seeds & golden flaxseeds. I can not wait to go back and get more – I can’t quit thinking about it! Anyways, I guess I just wanted to rave about the beet sausage. I so want to re-create this at home, and maybe I will.
PS. The rest of the food was really good too, including the coffee. The place is a little expensive, but well worth it.
I skipped out on eating at Shelbi Street Cafe & Bistro for the past 6 months I’ve lived across the street. What a mistake. The first bite of the best french toast I’ve ever eaten was a moment of both bliss and sadness. At least I got a chance to try it once.
The french toast was cooked to perfection – slightly crunchy, but still soft. And they don’t make their french toast with just any bread – it’s made with a delicious Italian loaf. Don’t expect maple syrup with this savory french toast. Th syrup is a grand marnier syrup – sweet, thick, and citrus-y. Topped with just a few berries and sauteed bananas, you haven’t had french toast until you’ve had it at Shelbi Street Cafe & Bistro.
J. had a artichoke heart, baby spinach, sun dried tomato, shallots & fresh herb omelette. The flavors of the veggies were able to outshine the egg, and grease was nowhere to be found. The sea salt crusted potatoes were a perfect side with just a dash of hot sauce.
A better weekend breakfast doesn’t exist in Fountain Square, or even downtown Indianapolis. That’s not just a statement, that’s a fact.