Sludge Smoothie -Mango, Banana, Blueberry & Spinach Smoothie

Sludge Smoothie. Doesn't that just sound so appetizing? But that is the kind of look a smoothie takes on when you add berries to a green mix. Thankfully I can look past the color though and just enjoy the taste. I picked up a bunch of mangoes last week and discovered a great smoothie combo to use them up.

1/2 c milk
1 TB protein powder
spinach (I used at least 1 cup's worth)
1 mango
1/2 frozen banana
1/2 - 1 c frozen blueberries

Yum.

Pumpkin Smoothie

Pumpkin Smoothie from edibleperspective.com

While scouring for dinner recipes last night I ended up on a few different sites that have me in the kitchen experimenting today. This smoothie is one of them. It is pretty good though Aaron didn't care for it. I think it is actually the protein powder he doesn't like because it has an almost bitter taste to it though I try to mask it. The banana adds a nice sweet flavor.  I did not add any spinach though I probably could have and been fine with the taste. After 2 servings (8 oz each)  and a banana minute muffin, I am feeling rather full though I will probably finish it off.

Mom's Egg Nog

 

This year was my first Christmas away from home which meant I had to carry on the food traditions without Mom's help. Thankfully, Matthew and I have hosted Christmas breakfast on occasion so I have had Mom's guidance while making the egg nog before. I wasn't sure how it would turn out with just a basic recipe and my memory. I think it turned out really well - and the thickest egg nog ever!! It was so thick! Sometimes I would add milk to my cup to thin it out and it tasted very similar to the store bought which surprised me.

Here is the basic recipe:

Egg nog recipe:
 
18 eggs
1 qt cream
1 cup sugar
nutmeg
 
 
 Separate eggs, beat yolks very well. Add sugar. Add nutmeg and cream (whip  the cream first). Add beaten egg whites. (egg whites must be beaten very well, like you were making meringue)
 
 Make the sure the beaters are cleaned after beating the yolks.

Some tips - Mom adds sugar at every step so that 1 cup sugar isn't really accurate. I beat the yolks until they were almost white. The egg whites should peak like meringue, and the cream was beat really well too. 

Healthy Pumpkin Oatmeal Shake

Healthy Pumpkin Oatmeal Shake from skinnytaste.com

Made this for breakfast today. She says to add ice, but I actually preferred it without - especially considering it is cold in the house. I loved the thick texture before it got runny from the ice too. Maybe if I hadn't added as much ice or blended it too much it would have been better.

This is a good source of iron and protein too. Win!

Per serving:

Calories 105
Carbs 22
Fat 1
Protein 4
Iron 4
Fiber 3

Strawberry Banana Smoothie

Strawberry Banana Smoothie
published in Light & Tasty June/July 2006, p49

Ingredients

3/4 cup fat-free milk
3/4 cup ice cubes, crushed
1/2 cup strawberry yogurt
1/2 cup frozen unsweetened strawberries
1 small firm banana, chopped and frozen
Sugar substitute equivalent to 1/4 cup sugar

Directions

In a blender, combine all of the ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 3 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts: 1 cup equals 110 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 55 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges: 1/2 fruit, 1/2 reduced-fat milk.

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Made May 16th. This is one of the better smoothie recipes I've tried. It was really thick and flavorful. I didn't add the entire sugar amount called for, but instead used more like 1/4 cup of sugar. 2 TB also works well.

Orange Strawberry Smoothie

Orange Strawberry Smoothie

Ingredients

2-1/4 cups orange juice
1 package (12.3 ounces) silken reduced-fat firm tofu
3 cups halved frozen unsweetened strawberries
1-1/2 cups sliced ripe bananas

Directions

In a food processor, combine the orange juice, tofu, strawberries and bananas; cover and pulse until blended. Pour into chilled glasses; serve immediately. Yield: 6 servings.

Nutrition Facts: 1 cup equals 120 calories, 1 g fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein.
Diabetic Exchanges: 1-1/2 fruit, 1 lean meat.

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March 14: Since this is made with tofu, I was curious how it would turn out. It was pretty thick, but it didn't add or detract from the flavor. It seems to me we did have some ingredients missing, but I think everyone liked it.