As I’ve mentioned before, I have a smoothie for breakfast every single day. I’ve been doing it for years, and in all honesty, I always make the exact same smoothie. I’ve got the portions figured out perfectly, and since I generally get up pretty early, it’s hard to try new things that early in the day. Because of this, I normally use frozen fruit and don’t take advantage of what is in season. On a recent weekend day when I had a bit more time to make my breakfast, I decided to add some of the peaches that we had around (side note- if you’re in the DC area and want to go pick your own peaches, go here, they are the best!). So if you’d like to start your morning with a healthy and sweet smoothie, try out this recipe.
Summer, as it always does, has blown right by. Outdoor outings and BBQs are about to come to an end and the weather will soon be cooling off. So if you want to maximize your time outside, and not spend too much time in the kitchen cooking, make this for dinner. It takes no time, and would make the perfect meal to take out to your backyard, patio, or roof to enjoy one more summer night before fall begins.
Drinking enough water during the day is not easy for me. I have to remind myself to do it, which when I’m busy and running around, is really hard to do. This is my new solution to the problem: herb and fruit infused water. And so far, it is working really well. I can’t stop drinking it when I’m home. I found this pitcher on Amazon, for only $20, and it was totally worth it. I’m trying new combinations every week. So far, I’ve done mint and watermelon, lemon and strawberry, and lime and cucumber. Also, sorry for the Sunday drink posts. Normally, my Sunday posts involve baked goods, but while we’re in the heat of summer, I thought I’d share some drink posts before getting back to the baked goods in September.
I just returned from ten days in Spain, where I did a LOT of eating, and am officially in detox mode. This salad is a great summer salad because it has a light and refreshing dressing, but the potatoes and chickpeas help make it filling!
If you’re not taking advantage of all of the fresh produce available right now, you’re missing out. Everything is so much better this time of year. This salad takes advantage of both fresh corn and zucchini, and the dressing keeps the salad light!
As I’ve probably mentioned before, I find easy healthy recipes that I like and then I tend to make them a LOT for dinner on weeknights. This is a new discovery, and we’ve already made it three times. In addition to being delicious, it all cooks in one pan and makes for easy clean up. Plus, you can alter the toppings to your liking, and can also serve it in tortillas if you want to make tacos. So go ahead, make it once. And I promise you’ll start making it all the time!
So I have a pretty strict morning ritual. A granola bar and a smoothie made with almond milk, banana, kale, chia seeds, lemon juice and zest, frozen mango and strawberries, and soy yogurt. However, this summer, I have a bit more time, so I decided it was time to spice up my morning ritual. I saw this article on BuzzFeed about all sorts of different interesting toasts you could make. My new favorite, which I’ve been eating the last few mornings, is whole wheat toast, smeared with fat free cream cheese, topped with sliced strawberries and chopped mint, and then finished with a drizzle of honey.
Dave’s favorite has been whole wheat toast covered in a layer of fat free refried beans, topped with a dollop of salsa, and finished with a fried egg.
No matter what your usual morning breakfast ritual is, I definitely recommend spicing it up and trying some of these takes on toast. We’re trying two new ones each week. Next up, whole wheat toast with hummus, pomegranate seeds, and walnuts for me; chickpeas, tomato, and fried egg on whole wheat toast for Dave.