2010 Faves, Part 2

So, on to more favorites from this year.

Chocolate Rootbeer Bundt Cake-This is seriously one of the best chocolate cakes I have ever had, root beer and all! And the frosting is pretty finger-licking too.


Pizza Rolls-If you have kids, these are absolute genius. Even if you don't, they're still genius. Whenever I make these I just can't stop eating them.


Mango Chicken Salad-I started making a lot of salads this year and this was one of my first favorites. The dressing is especially wonderful.


Asian Slaw-I think I made this salad more than anything else this whole year. Period. I could still eat it for days. After I discovered this Ginger Lime dressing, I've paired the two and have eaten it that way ever since. I've also used the dressing on fish and it was great too.



Brown Sugar Bourbon Pork Tenderloin-I love how easy this is to prepare, it practically makes itself. It has incredible flavor and is right up there with my absolute favorite Sweet and Spicy Shredded Pork.


Chocolate Coconut Ice Cream-I discovered the fun of homemade ice cream this summer and found this gem from my friend Carolyn. This was, by far, my most favorite ice cream and even most favorite dessert of the year. Yes, it's that good.


Greek Panzanella-Like I said, we ate a lot of salads this year and this is another winner. Give me Greek any day and I'll eat it, especially if there's feta involved.


Chocolate Zucchini Bread-This is super easy and super yummy and a great way we used up some excess zucchini over the summer.


Ok, so I've decided to add a few more. Catch the last installment of my favorites from this year tomorrow. Have a happy new year!

2010 Faves, Part 1

Wow, I can't believe how much my little blog has come along in just one short year. This has been so fun for me. The time surely has flown by. I've cooked, baked, and photographed a lot, I've even had my fair share of failures in the kitchen as well. Nonetheless, I'm sure I have a long way to go in terms of my learning but I know I'll have fun doing it.

I've gone through all the posts from the past year and have picked the ones that are my favorites, ones I'd like to highlight again so I can share them with you all. I hope you enjoy them as much as we have.

White Chicken Chili-This is still one of my favorite soups, I love the flavor combinations going on here. It is so tasty and very hearty.


Feta and Sun-Dried Turkey Sliders-I love Greek inspired food, especially when there's feta cheese involved. The moment I saw these, I knew I would love them and I absolutely did, they were wonderful.


Four Cheese Ravioli- I was absolutely in heaven when I first made these. They are simple and easy to make and they practically melt in your mouth.


Strawberry Cream Cheese Stuffed French Toast-If you've been following my blog for any length of time, you'll know I'm a die-hard breakfast fan. I absolutely love this french toast. It certainly does not disappoint.


Lemon Poppy seed Pancakes-Just about anything lemon strikes my fancy, but when it comes in pancake form, even better. These pancakes are light and fluffy and have just a little more than a subtle taste of lemon.


Honey Curry Chicken with Thai Coconut Rice-This is one of the simplest and quickest meals to throw together. After I made it the first time, I couldn't get enough of it, especially the rice. This is a hands down favorite at our house.


Perfect Pizza Crust-Pizza is much loved in our house and I always have the ingredients on hand to make it. This dough is perfect for any topping you might like.


Peanut Butter Cup Trifle-If you've made this stuff, you know it goes quick! I have to say that this is one of my all-time favorite desserts, it's also one of the most indulgent desserts I've made too; very rich but oh so delicious. Peanut butter and chocolate, what can get better than that?


Apple Cinnamon Pancakes-Another favorite pancake recipe. We ate these a lot this year, especially in the fall after we went apple picking. I just love the combination of apples and cinnamon. For a special treat, we served them with some apple cider syrup-wow!


Pecan-Crusted Chicken Tenders with Honey Mustard Dipping Sauce-I couldn't believe when I first made these how my family gobbled them up! I have never been one to buy pre-packaged chicken nuggets, I much prefer to make my own. These chicken tenders take very little effort and only have a few simple ingredients.

Stay tuned tomorrow for the rest of the list.

Veggie Fajitas

I don't know about you, but I am definitely ready for all the gluttony of the holidays to end. It seems like there's been a constant stream of goodies and sweets around here for weeks and my taste buds (and hips) are ready for some lighter fare.

Fajitas are such a quick and easy meal to throw together and I don't make them nearly enough. Most fajitas are made with chicken or beef strips but since we've been eating a lot more meatless meals lately, I thought these veggie fajitas would be a great alternative. I love the combination of peppers and onions and with the addition of mushrooms, you won't even miss the meat! To wrap the fajitas I used some Indian Naan bread that I happened to find in the discounted bakery rack at my grocery store and it was delicious. However, if you can't find Naan, you could use fresh flour tortillas or even pita bread.

Veggie Fajitas
1 onion, sliced
3 bell peppers, seeded and cut into strips
1 garlic clove, crushed
8 oz. mushrooms, sliced
2-3 Tbsp. olive oil
1 dried chipotle pepper, crushed to a powder (use less for less heat)
Salt & pepper to taste
4-6 flour tortillas (pitas or naan), warmed

Garnish: cilantro, lime, guacamole

Mix the oil and chipotle powder together then pour over the vegetable mixture, and toss to coat.

Heat a frying pan or wok until very hot. Add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender. Season with salt and pepper. Spoon a little of the filling onto each tortilla and roll up. Garnish with fresh cilantro, lime wedges and guacamole.

SOURCE:Adapted from Ezra Pound Cake

Linked to...
Recipe Swap Thursday @ Prairie Story
Potluck Sunday @ Mommy's Kitchen

Mini Egg Nog Cheesecakes with Dulce de Leche

Like I said, we can't get away from egg nog when the this time of year comes around. These are the perfect holiday treat and just the right size. I took these to a Christmas party last week and it's a good thing I ate one before I took them because there were none left!

You can make this cheesecake in a regular springform pan if you'd like, but you'll want to increase the temperature to about an hour. If you don't have any dulce de leche laying around or can't find it in the store, regular caramel sauce works well too.

Mini Egg Nog Cheesecakes with Dulce de Leche
For the crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
Pinch of nutmeg
Pinch of cinnamon
24 cupcake liners

For the cheesecake:
12 oz.  cream cheese, softened
1/2 cup sugar
1/2 Tbsp. flour
1/2 cup eggnog, room temperature
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 egg
1/2 tsp. vanilla extract
1/2 tsp. rum extract

1 cup dulce de leche or caramel sauce

Preheat oven to 325 degrees F. Place liners in muffin tins.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter and cinnamon and nutmeg. Press about one tablespoon of mixture into the bottom of each muffin cup.

With an electric, or stand mixer, beat cream cheese until smooth. Stir in sugar, flour, eggnog, nutmeg and cinnamon; mix well. In a small bowl, whisk together eggs and vanilla and rum extracts. With a wooden spoon, stir by hand into the cream cheese mixture. Fill muffin cups almost to the top with cheesecake batter.

Bake in preheated oven for about 15 minutes, or until centers are firm but still slightly wobbly. Turn the oven off and crack the door. Leave the cheesecakes in the oven for another 30-60 minutes. Cool completely before refrigerating. Serve topped with dulce de leche or your favorite caramel sauce.


SOURCE: Adapted from Let's Dish

Linked to...
Recipe Swap Thursday @ Prairie Story
Potluck Sunday @ Mommy's Kitchen

Ham and Swiss Sliders

This whole winter thing is kind of stinking it up right now. First of all, I haven't exercised in about 2 months and it's starting to show. Secondly, there's not enough sunlight! On a good day, the sun goes down right after 5pm and the other days it's either cloudy or snowy. I like to take my photos with natural light and it's been real tricky lately. I mean I could have dinner ready at 4pm just so I could maybe have some light to take a decent picture. I guess I could use my flash, but it never looks right, and it's busted anyway. I really need a new camera.

I've been waiting to post these sliders so I could get a better picture of them but it just wasn't working out for me and I couldn't hold back any longer. We had these for my daughter's 2nd birthday and they were a big hit. Not a single one was leftover. I made them the other night again for dinner; same story.

I know ham and cheese is pretty darn simple and not rocket science but the sauce on these keeps you going back for more. Typically, I would make my own whole wheat rolls, but I had some frozen dough balls in the freezer that needed using up. This is great party food or a fast and delicious weeknight dinner.


Ham and Swiss Sliders
For the sandwiches:
24 slider rolls (dinner size rolls)
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1 1/2 Tbsp. mustard
1 stick butter, melted and cooled slightly
1 Tbsp. finely minced onion (or 2 tsp. dried minced onion)
1/2 tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet, fitting closely together.

Preheat the oven to 350˚ F. To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.




SOURCE:Annie's Eats and The Girl Who Ate Everything

Linked too...
This Week's Cravings @ Mom's Crazy Cooking
Recipe Swap Thursday @ Prairie Story

Pesto Panini

Last month I went to this woman's conference down town and we had to eat lunch "on campus." There wasn't a whole lot to choose from and everything was way over-priced. One of the lines was a vendor that was making paninis and since that was the only thing that sounded remotely appetizing I stood in it, even though it was the longest.

Time passed and as the other lines were getting smaller, the line I was in didn't seem to be moving AT ALL! However, I was bound and determined to get my panini so I stayed. Finally, I think I was about the last person in line, everyone was clearing out of the eating area and the conference was about to start back up again, but, hey, I got my panini. It was small for the price I paid for it but at least it came with a bag of chips.

So, long story, well, long, I got to eat my panini and loved every bite of it. I have been dreaming of it ever since. I finally got to make my own version of it it the other day, using the leftover pesto I made for this pizza. I don't have a panini press but I do have a grill pan. I just set a frying pan on top, with two cans in it to weigh it down and it worked like a charm. If you need a break from all the sugar and holiday sweets, give this fresh and herby sandwich a bite.

Pesto Panini
1 loaf country-style bread, sliced about 1-inch thick (or ciabatta sliced lengthwise)
olive oil for brushing
2-3 vine-ripened tomatoes, sliced
8 slices mozzarella cheese
balsamic vinegar
Basil Pesto (about 1/2-1/3 cup)
salt and pepper

Preheat electric panini maker, grill pan or non-stick skillet. Brush one side of each slice of bread with olive oil. Lay slices, oiled side down on a clean work surface. Spread about 1 tablespoon of the pesto on every other slice of bread, followed by the tomato slices, a splash of balsamic and mozzarella. Place the remaining slices of bread on top of the sandwiches, oiled side up.

Depending on the size of your pan, place one sandwich at a time in the pan and cook until the bread is golden. If you're not using a panini pan, flip the sandwich and cook on the other side until bread is golden and cheese is melted. Remove to a cutting board and cut in half. Serve immediately.

Egg Nog Quick Bread

There is absolutely no way you can get around egg nog in our house when it comes to the holidays. My in-laws drink it diluted with soda but on my side of the family, we drink it straight up. My brother even has this theory about it. He uses the smallest cup he can find to drink it so that the least amount is left on the surface of the cup and the most is drank up.

Until last year, I just enjoyed drinking the stuff every year, but now I'm finding all new ways to bake with it. Last year I made some really delicious egg nog cupcakes for a couple of family parties. This year I'm planning on adding egg nog fudge to that list as well as this yummy quick bread. This recipe comes from Tina at Mommy's Kitchen. She knows how to make you feel right at home with her down home country cooking.

Egg Nog Quick Bread
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
2 large eggs
1 cup granulated sugar
1 cup eggnog
1/4 cup butter, melted
1/4 cup sour cream
1 tsp vanilla extract
1 tsp rum extract, optional

For the icing:
1/2 cup powdered sugar
1/4 tsp vanilla extract
Dash freshly grated nutmeg
2 to 3 tsp eggnog


Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.

In a large bowl, whisk together flour, baking powder, salt, and nutmeg and set aside.

In a medium bowl, combine the eggs, sugar, eggnog, melted butter, sour cream, vanilla, and rum extract. Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).

Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for doneness by inserting a toothpick into the center of the loaf — it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.

For the icing, combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

SOURCE:Adapted from Mommy's Kitchen and Recipe Girl

Linked to...
Recipe Swap Thursday @ Prairie Story

Gingerbread Pancakes

I'll have to admit, I was a little nervous serving these pancakes to my girls because ginger can be kind of a strong flavor sometimes. However, my fears were set aside when my girls gobbled them up. My 4-year-old kept telling me how good they were too. Now that might have been because I threw in some mini chocolate chips and used Christmas pancake molds to make theirs, but hey, nonetheless, they liked them. They even liked them so much, they had them cold for lunch. I threw some raspberries (thawed, frozen) on top of mine and I liked it that way too.

If you're planning on having overnight guests during the holiday season, serve up these festive pancakes. You can even make them more special by adding a dollop of whipped cream on top.

Gingerbread Pancakes
1 1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. Cloves
1 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/4 cup milk (I use almond milk)
1 Tbsp. Molasses
3 Tbsp. canola oil
1 egg, slightly beaten
1/2 cup mini chocolate chips (optional)
whipped cream (optional)
raspberries (fresh or thawed frozen)

In a mixing bowl, whisk together the milk and molasses until combined well; add the egg and oil and whisk. Mix in the dry ingredients and stir until flour is just moistened. Fold in chocolate chips, if desired. Let batter sit for 10 minutes while griddle or skillet heats up.

Pour batter by scant 1/4 cups onto pre-heated griddle. Cook until tops get bubbly and edges start to look dry. Flip and cook the other side until golden. Repeat until all the batter is used.

Serve pancakes with maple syrup and optionally top with raspberries, whipped cream and additional chocolate chips.

SOURCE:Adapted from Cinnamon Spice & Everything Nice

Linked to...
This Week's Cravings @ Mom's Crazy Cooking

Peanut Butter Chocolate Chip Cookies

I grew up on the east coast. Now I live close to the west coast. Growing up I made a pretty mean chocolate chip cookie. I kind of got famous for them around my group of friends. When I came out west I tried making chocolate chip cookies for years and could never get them just right like I used too. I kind of gave up for a while. Then I had kids, got back into the cookie baking business and BINGO! Found a keeper.



Every time my daughter asks me if we can make cookies I search through my piles of recipes to try, then I look through my trusty old Toll House cookie book and it practically turns itself to the page with these cookies on it. I take one look and know immediately that these are the ones we'll make....again...and again. They are so good! When I make them they do not last long in our house. I love that they are perfectly chewy and not flat and crispy (not my kind of cookie), and I love the little hint of cinnamon you can taste too. These little cookies completely satisfy my every craving. Maybe they will yours too, so give them a try.

Chunky Chocolate Chip Peanut Butter Cookies
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup (1 1/2 sticks) butter, softenend
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla
2 cups (12-oz pkg.) semi-sweet chocolate chips
1/2 cup coarsely chopped peanuts (or use chunky peanut butter)

Preheat oven to 375° F.

Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips and peanuts.

Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.

Bake for 7 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

SOURCE:Toll House Best-Loved Cookies

Pesto Pizza with Butternut Squash

I think it would be good if time just stood still for a little while. There's always too much to do and not enough time to do it in. After throwing my daughter's 2nd birthday party last weekend, it took my house days to recover from all the mess I made in the kitchen. I'm not even fully recovered yet. I came down with a nasty cough because I was doing too much and not sleeping enough and my body is just worn out. So, time can just stand still while I crawl into bed and recover.

Needless to say, meals have been pretty simple around here for the past few days; leftovers, soup, peanut butter sandwiches....

However, I did buy some fresh basil last week in anticipation of making this pizza and it was calling my name last night. This pizza totally hit the spot. I love basil to begin with but anything with pesto, sign me up! The combination of flavors here is perfect. Who would have thought butternut squash would work well on pizza but it really does. This recipe calls for Gouda cheese, which I happened to have some leftover from a previous meal, but you could substitute another soft mild cheese such as mozzarella or provolone. If you can't find fresh basil to make a pesto, you can use store bought.



Pesto Pizza with Butternut Squash
1 recipe Perfect Pizza Crust
6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound)
2 tsp. sugar
3/4 tsp. olive oil
Cooking spray
1/2 cup (2 ounces) shredded Fontina or Gouda cheese
1 (14.5-ounce) can finely chopped tomatoes, drained (or 2 medium fresh tomatoes)
1/2 tsp. dried oregano
1/4 cup basil pesto (recipe to follow)
1/2 cup (2 ounces) grated fresh Parmesan or Romano cheese

Make the pizza dough and set it aside to let it rise. While it is rising, place the squash on a cookie sheet. Drizzle with olive oil and sprinkle with sugar and toss to coat. Cook on 400 degrees F for about 15-20 minutes or until tender.

Roll out pizza dough on pizza pan or stone and sprinkle cheese over it, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop pesto by level teaspoons onto mixture; sprinkle with Parmesan. Bake at 425° for about 15 minutes or until lightly browned.

Basil Pesto (Joy of Cooking)
2 cup loosely packed fresh basil leaves
1/3 cup pine nuts (walnuts work too)
2 medium cloves garlic,
1/2 cup Parmesan cheese, grated
1/2 cup olive oil

Process first 4 ingredients in a blender to a rough paste. With the machine running, slowly pour the olive oil through the feed tube. Add a little more oil if sauce seems too dry (it should be a thick paste). Add salt and pepper to taste.

Refrigerate up to a week or store in the freezer.


SOURCE:Adapted from Cooking Light on myrecipes.com

Linked to...
Recipe Swap Thursday @ Prairie Story
This Week's Cravings @ Mom's Crazy Cooking
Seasonal Sundays @ Real Sustenance

A Very Hungry Birthday Party

My baby turns 2 tomorrow and we celebrated her birthday on Saturday with our family.


We did The Very Hungry Caterpillar theme and this is what I came up with for a cake.


For the rest of the food we had most of the fruit the caterpillar ate as well as a couple of salads to represent the nice green leaf the caterpillar ate after all the candy.


I also served grilled cheese sandwiches and ham and cheese sliders (which I will be posting soon becuase they were amazing!).

HAPPY BIRTHDAY PEANUT! WE LOVE YOU.

Banana Pancakes with Peanut Butter and Maple Syrup

This could very well be the next favorite pancake around here, and we go through a lot so that's saying something. Of course, what doesn't taste delicious with a little extra peanut butter on top? We all gobbled up these pancakes and are looking forward to eating them again.

This is a pretty basic pancake recipe, with a little banana puree added. I was really tempted to add some peanut butter IN the batter because there's no such thing as too much peanut butter, but then I thought better of it and just made it with the banana this time. We may have to eat these again before I try something new!

Banana Pancakes with Peanut Butter and Maple Syrup
2 tbsp. unsalted butter, melted
1 1/2 cups whole wheat flour
2 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 small ripe banana, mashed
1 cup milk (milk, buttermilk, almond milk, they all work)
2 large eggs
1/2 tsp. vanilla extract

In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

Heat a non-stick skillet or griddle over medium heat. Drop the batter in 1/4 cup portions onto the heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Serve pancakes topped with peanut butter, sliced bananas and maple syrup, as desired.


SOURCE:Adapted from Annie's Eats

December Menu

Oh, where has the time gone? First it was oh, it's the end of the summer, now it's oh, it's the end of the year. End of the year! Holy cow, how did that happen? This month is a little crazy for me because not only am I trying to get ready for Christmas and actually enjoy the holiday season with my family but I'm also trying to get 2 birthday parties ready for my girls. My baby is turning 2 next week and my oldest is turning 4 the beginning of January.

I'm not really going to worry too much about a menu this month because I know I have stuff in my freezer and pantry that I can use and it's about time to clean those out anyway. Other things that I've thought about making will be easy meals (lots of beans) so I don't stress out too much and make myself more crazy than I already am!

I'm a freak about pancakes and still have a few more up my sleeve for this month. I also love holiday treats so I'm sure I'll be making plenty of those (as husband sighs and rolls his eyes) as well. I'm sure I'll need a work out plan after this month is over, so it's a good thing I have a half marathon looming over my head for June to get ready for.

If you have any must-have holiday food/treats, feel free to share the link in the comments. Happy holidays and good eats!

Breakfast
Blueberry Cornmeal Pancakes
Banana Pancakes
Gingerbread Pancakes
Egg Nog Cranberry Muffins
Egg Nog Pancakes
Cranberry Spice Granola
Peanut Butter Granola

Dinner
Cannellini Beans with Kale
Cauliflower Soup
Veggie Fajitas
Pesto Pizza w/ butternut squash
Chipotle Bean Tostadas
Grandma's Chili
Chicken Parm Meatball Subs
Bruschetta
White Chicken Chili
Penne Pasta w/ Smoked Ham and Pepper Cream Sauce
Beans & Cornbread
Creamless Tomato Soup
Lentil and Mushroom Pot Pies
Butternut Squash Gnocchi w/ Sage Butter
Chickpea Chicken Soup
Butternut Squash Soup

Birthday Menu
Ham and Cheese Sliders
Mini Grilled Apple and Cheddar Sammies
Asian Slaw
Spinach Salad
Fruit & Veggie Plate

Holiday Treats
Gingerbread Trifle
Peppermint Bark Magic Brownies
Christmas Crunch
White Chocolate Egg Nog Fudge
Egg Nog Mini Bundt Cakes
Orange Cranberry Biscotti with White Chocolate Chips and Orange Glaze

Orange Julius-My new favorite green drink

I have been off and on with my daily green smoothies for the past couple of months! I'm a little lacking in the motivation department but am starting to get it back because my body has felt a little more sluggish than usual and I know I need to start feeding it better.

In the past when I've made my smoothies, I haven't really gone by any recipe, just what fruit was in my freezer, and sometimes it didn't make for a great green drink. I've decided to go by recipes for a while for 2 reasons. 1-to make sure I get my daily dose of green and 2-to make sure it tastes good going down.

I can't remember where I came across this green drink but I've been drinking it about every other day for the past 2 weeks and I love it! When I make it to share with my kids, I usually juice the oranges, but if I'm making it just for myself, I just throw the orange in whole (peel and seeds removed). Since oranges are in season right now, I have a feeling that I'll be drinking this one for a while.

Do you drink green smoothies? If so what are you favorite combinations?

Orange Julius Green Smoothie
1 cup almond milk
1-2 oranges, peeled
1 banana
2 large handfuls of spinach
1 tsp. vanilla
1-2 cups ice

Blend everything in a high power blender until smooth (about 60-90 seconds).

For MY method of blending smoothies, here's a step-by-step post.

Linked to...
Seasonal Sunday @ Real Sustenance