Double Blueberry Probiotic Smoothie

I was extremely disappointed a couple of weeks when I got a call from my OBGYN that I had a bladder infection. One, I was scared. I had kidney infection when I was pregnant with my son that had me in the hospital for around 5 days. Please don’t let that happen again! Two, I didn’t want to take any pills! They prescribed a weeks worth of antibiotics. This to the person that struggled with a bad headache all day in my first trimester and wouldn’t take a Tylenol! So frustrating! Not to worry, I took the prescribed pills but I also added a few things to my diet to try to replace the lost good bacteria. Kefir in my smoothies, yogurt on mornings that I don’t make smoothies, a kombucha or probiotic drink (like Kevita) once a day and double the water. Ok, not always water, hot tea counts. I already drink a lot! Hello trips to the bathroom! The prenatal vitamin I’ve been taking for almost a year also have probiotics. Crossing my fingers for no more infection.

blueberry probiotic smoothie

On a happy note, I have this pregnancy habit of taking my coffee and breakfast back to my bed every morning. It’s cold out and the warm spot keeps calling! Bonus: you can see what I keep on my nightstand! Jewelry tree, books, candle, coaster and my baby’s first rattle from Aunty Zan! Not shown: lamp, belly oil, belly lotion and chapstick.

blueberry probiotic smoothie

Double Blueberry Probiotic Smoothie

  • 1 cup unsweetened almond milk
  • 1 cup blueberry flavored kefir (I used Siggi’s)
  • 1 cup frozen bluberries
  • 1 frozen banana, broken into chunks
  • 2 tablespoons almond butter
  • 1/2 teaspoon cinnamon

Method

  • Place all ingredients in a high speed blender in the order listed. Run on “smoothie” setting. Serves 2.

Per serving: 1/2 billion probiotics 🙂

 

 

Peach Banana Smoothie

I make smoothies just about every morning. This is one of those mornings where the measurements were just right and I was like, “remember to make that one again.” Now if I could become a better photographer…

peach banana smoothie

Peach-Banana Smoothie

  • 2 cups unsweetened vanilla almond milk
  • 1 frozen banana
  • 1 cup frozen peaches (8-10 slices)
  • 2 tablespoons sunflower seed butter
  • 1 heaping scoop Garden of Life vanilla protein powder
  • 1/4 teaspoon cinnamon

Method

  • Add ingredients to Vitamix (or other high powered blender) in the order listed above. Process on “smoothie” setting. Serves 2.

Homemade Cashew Milk and a smoothie

My first time making my own milk. And I didn’t even have to go out to a ccccccc-cold barn to do it!

cashew milk

First I soaked raw cashews in water overnight. After draining and rinsing them, you just blend them up with some good stuff like vanilla, cinnamon and maple syrup and you have fresh nut milk!

Cashew milk

Frothy cashew milk bubbles!

cashew milk

I made this yesterday afternoon and this morning it was good and cold and waiting to be turned into my morning smoothie. For 2 of us I mixed up 2 cups cashew milk, 1 cup frozen blueberries, 1 large frozen banana and a tablespoon or so of chia seeds.

cashew milk, chia seeds, banana and blueberries

Purple Cashew Monster Smoothie! I mean…

Cashew milk, blueberry smoothie

Homemade Cashew Milk

  • 1 cup raw cashews
  • 4 cups water (divided)
  • 1 to 2 tablespoons maple syrup or honey or agave nectar
  • 2 teaspoons vanilla extract
  • dash sea salt
  • pinch cinnamon (optional)
Instructions
  • Soak the cashews in water at least 4 hours, or overnight in the refrigerator (I soaked min overnight through to the next afternoon and it worked great). Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  • Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth (I used my Vitamix and did not have to strain it). Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Notes:
    • Yields about 5 cups cashew milk.
    • The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.
    • I used cold filtered water instead of straight tap water.
    • Recipe from Cookie and Kate

Snappy Gingersnap Cookies with Applesauce

Confession: yesterday Devin, Rachel and I made not one but two batches of cookies! Sneaky I know! We’re so bad!

ingredients for cookies

They put the dough together for both batches of cookies but were bored by the time the gingersnaps were going in the oven. I decided to get fancy and roll them into semi-even balls and roll them in extra sugar (always a good idea!).

gingersnaps

Much to my surprise they were crispy, crunchy, spicy and they crackled…I had no idea that would happen!

gingersnaps

With no eggs, way less butter than “normal” and the addition of applesauce these cookies are only about 80 calories a piece. Not bad! I’m thinking I should go out for some vanilla ice cream to create a little sandwich. What do you think?

Gingersnaps and buckwheat, pumpkin, white choc chip cookies

Snappy Gingersnap Cookies with Applesauce

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups organic cane sugar
  • 3 tablespoons unsalted butter, at room temp
  • 1/2 cup organic applesauce
  • 1/3 cup molasses

Method

  • Preheat oven to 375.
  • Cover baking sheets with parchment paper.
  • In a medium bowl add flour, spices, salt and baking soda. Stir to combine.
  • In a separate bowl add butter, sugar, applesauce and molasses and blend with a mixer until combined. Fold in flour until combined.
  • In a  small shallow bowl add about 1/4 cup cane sugar.  Measure dough with a small scoop and roll with your hands to form a ball, roll all around in the sugar. Place on baking sheet and flatten very slightly.
  • Bake 13-14 minutes. Place on cooling rack until completely cool, then store in an airtight container. Makes 3 dozen cookies.

Slightly adapted from Food.com

Buckwheat, Oatmeal Pumpkin Cookies

Devin’s girlfriend, Rachel, came over today and since I’ve been craving cookies I decided to get them to help me! I got everything out and then sat down and gave them directions and snapped pictures.

Devin and Rachel making cookies

I asked her to add the dry ingredients a little at a time and she took it literally by adding 1 tablespoon at a time. It was cute but Devin was tired of stirring!Devin and Rachel

Cookie – cookie – cookie!

Buckwheat, pumpkin white chocolate chip cookies

Buckwheat, Oatmeal Pumpkin Cookies

  • 1 3/4 cups of rolled oats
  • 3/4 cups of flour
  • 3/4 cup buckwheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/2 cup of unsalted butter, soft
  • 1 egg
  • 1 cup of canned pumpkin
  • 1 1/2 cups of white chocolate chips

Method

  • Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat (I used parchment paper).
  • Combine the flour, oats, salt, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl. Mix until well combined.
  • Using a mixer, beat the sugars together with the butter and egg until cream smooth. Add the pumpkin and stir until well combined. Add the oat mixture into the pumpkin mixture until just combined then add the white chocolate chips until well mixed.
  • Drop spoonfuls of the the dough onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes. Remove from the oven and let cool for 2 minutes before moving the cookies to a wire rack to cool. Serve with ice cold milk if desired. Enjoy.

Adapted from For the Love of Cooking

Roasted Cabernet and Citrus Cranberry Sauce

Can I still use the word “Cabernet” in this recipe when I substituted Malbec? Yep!

roasted red wine and citrus cranberry sauce

This “Roasted Malbec and Citrus Cranberry Sauce” is the cranberry sauce you should make for Thanksgiving (or really Christmas since it’s Thanksgiving day now and you probably already have your sauce ready). I’ve eaten a couple spoonfuls already!!

Roasted Cabernet and Citrus Cranberry Sauce

  • 1 (12 ounce) bag fresh cranberries
  • 1 teaspoon lemon zest (plus half it’s juice)
  • 1 teaspoon lime zest (plus half it’s juice)
  • 1 teaspoon orange zest (plus half it’s juice)
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of kosher salt
  • 1/2 cup Cabernet (or Malbec)
  • 2/3 cup water

Method

  • Preheat over to 425 degrees
  • In an 8×11 baking dish add the washed cranberries, zest and juice from all the citrus and all other ingredients and stir to combine.
  • Roast for 25 minutes. Carefully remove and smash cranberries gently with a spoon. Let cool, stirring occasionally. The sauce will thicken as it cools.
  • Lasts a week (or more) in the fridge. Enjoy!

From Simply Scratch

Acorn Squash Spice Cake

acorn squash I bought this acorn squash at the SOTJ farmer’s market and had no idea what to do it…I had never used one before. When I cut it open it looked like a pumpkin so I decided to use the roasted flesh like pumpkin puree and bake a loaf cake! acorn squash After the squash was baked it was easy to mash! My squash produced two cups of puree. I used one cup for the cake and put the rest in the freezer to use in another cake or maybe as a yummy addition to risotto! baked acorn squash The cinnamon, nutmeg, ground ginger and cloves smell amazing when they come together in the batter. cake batter

It was dark by the time we sliced up the cake last night and unfortunately this is the only pic I have. I can’t take pics today because I covered it with foil last night so it looks quite smooshed! My sons friend Stu said it reminded him of zucchini bread…probably because it’s the only other cake he can think of that has “vegetables” in it. It came out super moist and really doesn’t need icing. I was just craving cream cheese and had to add it 🙂

Acorn Squash spice cake

Acorn Squash Spice Cake

  • 1 small/medium acorn squash
  • 3/4 cup granulated sugar
  • 3/4 brown sugar
  • 1/4 organic canola oil
  • 1/4 plain yogurt (I used Whole Foods organic brand)
  • 2 large eggs
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Method

  • Preheat the oven to 400 degrees F.
  • Cut the squash in half and scoop out the seeds and stringy insides. Put the squash cut side down on a high sided baking tray and fill the tray with ½ an inch of water. Roast for about an 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool.  Scoop out the flesh with a spoon and mash with a fork until smooth. Set aside 1 cup of the puree for the bread (my squash produced about 2 cup).
  • Set oven temperature to 350 degrees F.
  • In a medium size bowl, blend together 1 cup of the squash puree, sugar, oil, yogurt, vanilla and eggs.
  • In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt.  Slowly add flour mixture to the wet ingredients and stir until no longer lumpy.  At this point you can stir in about 1/2 cup chopped walnuts if you want to (I didn’t have any).
  •  Spray a loaf pan with non-stick cooking spray and pour batter in. Bake for 45-50 minutes until set (test with a toothpick).
  • Once the cake was cooled I added a cream cheese glaze. Set out 3 ounces of cream cheese until it comes to room temp. Stir in 3 tablespoons powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon milk and a few dashes of cinnamon.