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 🙂

 

 

Oatmeal, Nectarine and Banana Smoothie

Oatmeal, Nectarine and Banana smoothie

My new fav smoothie combo has oatmeal in it. It makes the smoothie thick and gives you something to chew on! The trick is to let the oats and chia seeds sit in the almond milk for a few minutes before you blend it all together — I haven’t tried to let them sit overnight yet but that might work too!

Nectarines have been the sweetest fruit I’ve had this summer. Great in a smoothie, sliced up in oatmeal, on frozen yogurt or as an afternoon snack.

Oatmeal, Nectarine and Banana smoothies

 

What is your favorite summer fruit?

Oatmeal, Nectarine and Banana Smoothie

  • 2 1/2 cups unsweetened, vanilla almond milk
  • 1/3 cup old fashioned oats
  • 1 heaping tablespoon chia seeds
  • 2 nectarines, pits removed
  • 1 large frozen banana, broken into chunks
  • 1/2 cup fresh blueberries
  • 1/4 teaspoon cinnamon
  • 1 cup ice

Method

  • Put almond milk, chia seeds and oatmeal in a Vitamix blender and let sit for about 10 minutes. Add nectarines, banana, bluenerries, cinnamon and ice and blend on smoothie setting. Makes 3 servings.

Roasted Tomato Basil Soup

Before I talk about tomato soup let me show off another glorious bowl of overnight oats. Same basic recipe as before but I stirred in thawed frozen blueberries and added some sliced almonds on top. I could eat these everyday but Travis’ reaction to his second bowl in a week was, “Porridge again? I like my smoothie action.”

blueberry almond overnight oats

I love being able to use of TONS of what’s growing in my garden all at the same time! I think I overdid it planting cherry tomatoes because I have them coming out of my ears. In the past 2 weeks I have made gazpacho, a large version of a caprese salad with halved cherry tomatoes, basil and mozzarella all tossed in a homemade balsamic vinaigrette (that we shared with 8 friends) and we have eaten plenty of tomatoes sliced in sandwiches. My son and I picked another couple pounds of tomatoes yesterday and I was pretty excited to try a cooked version of my tomatoes.

Here are the tomatoes before going in the oven…

chopped tomatoes

This soup is so flavorful! I made it with tons of halved cherry tomatoes with a few larger tomatoes…all from my garden. In the early afternoon I prepared the tomatoes, roasted them and then let them cool completely.

roasted tomatoes

Then I blended all of them with my Vitamix. Because the recipe doesn’t tell you how to slice or dice the basil after I transferred the tomato mixture into the soup pot I blended the basil with some of the chicken stock and then added that to the soup. After the soup was done I used my immersion blender to puree the onions to make it completely smooth. I didn’t strain it as instructed.

raosted tomatoes in the Vitamix

Roasted tomato basil soup with some basil to garnish!

roasted tomato basil soup

After we each had a good sized bowl with dinner there  was still enough leftover to fill an eight cup container!

Leftover roasted tomato basil soup

Roasted Tomato Basil Soup

  • 3 pounds tomatoes (I used cherry and roma varieties)
  • EVOO
  • 1 large vidalia onion, chopped
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 – 28 ounce can diced tomatoes
  • 4 cups fresh basil leaves
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 quart chicken stock
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper

Method

  • Preheat the oven to 400 degrees. Toss together the tomatoes, drizzle extra virgin olive oil over and salt & pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, a little salt and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, thyme, salt and pepper. Add the oven-roasted tomatoes, including the liquid on the baking sheet to a Vitamix or high speed blender and blend until smooth. Add mixture to soup pot. In the same blender container add basil and about a cup of the stock and blend until mostly smooth. Add to soup along with the remaining stock. Bring to a boil and simmer uncovered for 40 minutes.  Serve hot or cold.

Slightly adapted from Ina Garten

Impromptu shopping trip!

Shopping bags

Something wonderful happened!

Shopping bag

Have you guessed what it is yet???

My new Vitamix

I-got-a-brand-new-Vitamix!!!

Travis and I were out shopping at Short Pump Mall last Saturday and after lunch at Firebirds (love their crabcake salad!) we decided to walk into Williams Sonoma. I originally went inside to look at their pepper grinders because mine broke last week and we walked out with about everything but a pepper grinder!

We got a Vitamix 7500…which was an upgrade from the one I had been hinting about. He said if I was going to spend that much money why not spend a little more and get the best one? Love his logic sometimes! We also got some glass jars for storage and for smoothie drinking (they were on sale 20% off). I got a meat thermometer. I can’t believe that I have NEVER owned one! Lastly, but not least, we got an espresso machine. I’m not as into coffee recently and my boyfriend loves lattes and espresso so we have decided to put the coffee maker in the cabinet for use during dinners and family get-together’s and use the espresso machine on a daily basis.

I’ve been dreaming for months of all the possible smoothie combos with kale, apples, raspberries, spinach, oranges, ginger, fresh herbs, lemons, pineapple and of course bananas…now I can make all the concoctions happen!!

Thank you Travis!!!

Spinach, pineapple smoothie

Spinach Pineapple Smoothie

  • 1 cup unsweetened almond milk
  • 1 cup fresh pineapple, cubed
  • 1 large handful baby spinach
  • 1/2 cup ice
  • 1 teaspoon flax seed
  • 2 teaspoons or so local honey

Method

  • Put all ingredients in Vitamix in the order listed. Turn dial to smoothie. Pour into large glass and enjoy!