smoothie kits

I'm on a smoothie kick and you know I like to streamline things. These smoothie kits live in the freezer and all you do is add milk and blend.

In each bag:

4 ripe banana slices

5 strawberry quarters

5 blueberries (not pictured)

1 Tablespoon of Super Seeds

1 scoop of Naked Pea protein powder

1 big ass kale leaf, stem removed

1/2 tsp of grated turmeric (not pictured)

generous sprinkles of cinnamon, cardamom, ginger

I don't like a super sweet smoothie so if you do, add some honey or whatever.

The important thing is to freeze these FLAT so you can break them up into chunks so they blend easier. If you freeze them in a solid block, they will be impossible to blend.

I add 3/4 cup (6 oz) of soy milk and blend away. Makes a 12 ounce smoothie that looks ugly and green but I like it. Sometimes I pair it with an extra toasted english muffin with almond butter.

biscotti, revisited

A simplified version of a previously posted recipe for biscotti, inspired by the new Nespresso machine and the need for little snackies to enjoy alongside a double shot on the porch.

Biscotti:

1 t. vanilla
1/8 t. salt
3 eggs
2 c. GF flour

1 c. almond flour

Preheat the oven to 350. 

Mix the eggs, salt, and vanilla in a bowl. Stir in the flours. 

You can use the dough as-is, or add some mix ins. I divided the dough and added the following:

1. slivered almonds and sprinkled with turbinado sugar
2. dried cranberries and chopped pecans

3. chocolate chips

4. ginger, cardamon, and cinnamon

Shape into oval patties. They do not spread or rise so take that into consideration when shaping. I made mini biscotti here. 

Bake for 20 minutes. 

Take them out and, using your sharpest knife, cut the patties into slices at an angle. 

Bake for another 20 minutes.

As they cool they will get a little crunchy. 

P.S. They freeze very well.

travel breakfast- yogurt

Been eating this for breakfast this week. 

Cocojune yogurt. No sweeteners or weird ingredients.

Purely Elizabeth granola

Almond butter

fruit

travel meal- burrito bowl

Greetings from Washington. (The state, not the district. That was last week.) A couple pretty shots from today:

Today was taco tuesday, which in low carb travel meals, means something like a taco salad or a burrito bowl. The ingredients:

Salad greens. I like this one because it has green onion. I always throw the little bags of fixings away.

Olive oil

juice from half a lime

avocado

Tofu. I tried a new kind and I LIKE it.

Carnitas. Already cooked. Pretty yummy.

Taco seasoning. Start off with a little and taste test because it can get too salty very quickly.

Travel meal- chicken & veggies

For those times when you're starving in the grocery store and want the quickest meal possible. And you're sick of tuna. 

Another non-glamourous but safe travel meal.

Perdue Short Cuts Roasted Chicken and a bag of frozen veggies. Transfer to a microwave-safe vessel, sprinkle with some seasoning, nuke for a few minutes, and dinner is served. 

travel meal: chicken meatballs & brussels sprouts

Found something new while browsing Whole Foods today.

Amylu Chicken Meatballs.

Paired with brussels sprouts and a little bit of seasoning, heated up for a few minutes, it's not the worst thing I've eaten on the road.

frozen scrambled egg kits

We are not morning people. But we really like breakfast. Which means that most work mornings are rushed.

I created these to help streamline breakfast prep. Really all they are is ingredients that we like to put in scrambled eggs, divided into baggies and frozen.

These include:

onions

mushroom

peppers

sausage/ham

spinach/kale

I use the food processor to chop everything quickly, unless I'm in a meditative mood and then I chop by hand.

When we're ready for a hearty breakfast, we toss the contents of a frozen bag into a hot pan, let everything cook for a few minutes, then add eggs and scramble.

Ooh, I should add potato to the next batch.

Note: if you want to add cheese, wait until the very end.