Smoothie. Again!!! I know, I know… I am on the smoothie kick lately. It is fantastic, though, and full of good stuff, to boost up your immune system during this winter season, plus refreshing and delicious. You will thank me when the summer comes. You are welcome…
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I want to begin this post by saying “thank you so very, BERRY much” for all Birthday wishes. My social media accounts were flooded, and just so you know I read each of them. Seriously, my face was grinning with happiness all day, and I…
It is time for one more smoothie of the day! Blueberries, banana with low-fat Blueberry yogurt, almond milk in the mixture give you not only delicious taste but lots of nutrition.
It also gives you an
Probiotic is a type of good bacteria, and microorganisms may help with digestion and offer protection from harmful bacteria. While prebiotic is nondigestible carbohydrates that act as food for probiotics
During all these years working as a food blogger, I challenged myself to learn about food; good, bad and ugly. Putting on the side that I honestly love eating. We are talking about full-blown fatty foods like pork belly to the sweet baklava that hits you in the nerve in your head from the sweetness.
However, I have to say I try to eat healthy as much as possible, or at least balanced meals. I eat a good amount of fresh fruits and veggies, grains, carbs and proteins on a daily base.
As far as dairy goes, I do love good yogurt with homemade granola, as well as milk, and I can’t forget the cheese. Cheese is ma life, man!
To cut the story short, I would suggest that you drink one smoothie a day and preferably in the morning. You will intake that healthy dose of vitamins and coat your stomach with this nutritious yumminess, rather than anything heavy. It is even great over cereals.
Also, I usually do not add sugar if I am making a smoothie for myself, but for this one, you really do not need the addition of sugar because yogurt and fruits are sweet enough to keep your sweet tooth fully satisfied.
Blueberry Banana Yogurt Smoothie
- 1 cup Blueberry
- 1 banana ripe
- 1 blueberry yogurt 5-6 Oz
- 4 Oz Almond milk Reg. Milk or water
- Place everything in the blender/food processor and process until smooth in texture. Usually, it takes about a minute or so depending on your blender. Cut the banana in chunks, it is easier to blend.
- Drink immediately.
You can use any yogurt brand that you prefer. Instead of almond milk, which gives the little creaminess to the smoothie, you can add water, and ice, or soy milk, reg. or fat-free milk. You can keep your fruits overnight in the freezer, it will give you refreshing “wake up” smoothie in the morning. Add seeds, eat with granola or just simply pour it over your cereals -it’s fantastic either way!
I took a break from pretty much everything and took a trip with my family. Well, I was like an addict that needs her to fix, so I truly needed a break to recharge.
I have been working 6 months without stopping, every single day and started to be lost in my own world. Felt like a broken clock
As much as I missed online world, undisturbed time off was so necessary and I did not bring anything electronic ’cause I would probably spend a few hours working, which was the whole idea to get away from it, so even my phone was off
I know, I am workaholic-multitasker kinda a girl. I tried to sneak into the hotel’s computer that was in the lobby to check email, messages, and of course, got caught by my oldest kid.
Needless to say, It was a fun trip. Morning ocean air, laughter, good food, endless joking, happy faces that made my heart melt. I realized and was reminded again that life is good as long as you surround yourself with people that are positive, that have meaning to you.
We all need that support system that will get us through the day or a week. Kind, warm, cheerful words can give any person a motivation to continue living a happy life.
Furthermore, for a few days, I was waking up very early. Before sunrise each morning. It is such an amazing experience to watch a sunrise, waves pounding and seagulls making their noises, even though not as pretty because June is their nesting season, but somehow it felt great.
Also, the food was amazing, but truth to be told, I have missed terribly my home-cooked meals. Of course, smoothies as well. In
What is your favorite smoothie combination?
Strawberry Banana Smoothie
- 1 whole Banana
- 1 cup Strawberries
- 1 tbsp Pure organic Honey, or any other sweetener to taste
- 1 cup Ice-cubes
- 8 FL Oz Milk almond, coconut, soy or regular
- 1 Tbsp Flaxseeds optional
- In a food processor/blender, add banana, strawberries, honey, ice-cubes, flax seeds, milk.
Blend for 45 seconds or until everything is combined.
- You can add frozen banana and strawberries if you wish, in that case, you can omit the ice. Add any sweetener that you like. I added honey, but often I would add sweet milk, sugar or even maple/agave syrup. Flax seeds are optional, but it is great to get some extra vitamins in your system.
- Flaxseeds 2 Tbsp. : omega-3 fats 132.9%, vitamin B1 19.1%, copper 18.8%, manganese 17.5%, fiber 15.2%, magnesium 13.7% etc. (Source whfoods.com)
MIXTURE OF FROZEN AND FRESH STRAWBERRIES:
- 1/2 cup frozen 1/2 cup fresh, it gives you beautiful rich color.
Delicious Green Shake for your St. Paddy’s Day with NutriBullet Select How do you celebrate St. Patrick’s Day? As the description says “The feast day for the patron saint of Ireland has become an international festival celebrating Irish culture with parades, dancing, special foods and…
One thing that my family loves is yogurt. It’s one of those things that you can enjoy for breakfast, in a smoothie or with fruit. Sometimes with Greek Chicken for lunch or dinner, and lastly in the baked goodies.
My family use it excessively over holidays but to be honest, it became our daily necessity. I have these 3 beautiful kids who are growing and yogurt is essential for their growth.
Mountain High Yoghurt is by far better for you in every possible way. Walmart is my go-to place to get all my groceries in one place, and we love that they carry our favorite Mountain High Yogurts.
My kids and I will be doing a lot of baking this holiday season, and on top of my list is to grab a couple of tubs of Mountain High Yogurts and get my “baking” on. However, since my children will be home for the winter break, we will be preparing smoothies and delicious treats, too.
We absolutely love the texture and the taste of Mountain High Yogurt. I am old fashion kind of gal, so plain yogurt for me is the best, but I got to say that my children love to use organic granola or homemade and fruit to top Mountain High Vanilla Yoghurt Flavor. It’s like dressing it up with endless possibilities.
I thought to share this delicious and easy Meyer Lemon Pound Cake, since the holiday season is almost here, and lemons are in season as well, so why not make something like this and have it for breakfast or when your friends or family come to visit.
Sandra’s Easy Cooking is Amazon Affiliate
Meyer Lemon Pound Cake
- 2 sticks unsalted butter room temperature
- 2 cups granulated sugar reserve 1/2 cup for syrup
- 3 large eggs at room temperature
- 1/3 cup grated lemon zest
- 3 cups flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed lemon juice divided
- 3/4 cup Mountain High Yoghurt Plain, at room temperature
- 1 cup confectioners’ sugar sifted
- 3 tablespoons freshly squeezed lemon juice
- 1/2 tsp Meyer Lemon
- 1 TBSP. Â Mountain High Yoghurt Vanilla Flavor
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a larger loaf pan or two smaller ones ***you can line the bottom and sides of the pan with parchment paper instead.
- Cream the butter and 1 1/2 cup granulated sugar in the bowl of an electric mixer until light in texture and creamy. Make sure the butter is at the room temp.
- The mixer should be on medium speed, then start to add the eggs, one at a time, and the lemon zest.
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
- In another bowl, combine 1/4 cup lemon juice and Mountain High Yoghurt.
- Add the flour and lemon-yogurt mixtures to the batter; add more flour as needed to become a thicker batter. If you are using a large pan, pour all the batter in, but if you are using two smaller pans divide the batter evenly between the pans, smooth the tops and bake for about 40 to 50 minutes, and/or until a toothpick comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves completely. When the cake is done, allow it to cool for approximately 10 minutes.
- Remove the cake from the pan and set it on a cookie rack and over a tray pan then spoon the lemon syrup over them. Allow the cakes to cool completely before adding a glaze.
- For the glaze, combine the confectioners’ sugar, the lemon juice, and lemon zest in a bowl, mixing with a whisk until smooth in texture, then add yogurt and mix again.
- Drizzle over the top of the cake using a fork or similar and let the glaze to drizzle down the sides.
Using a regular Lemon is fine too, or any other brand of yogurt.
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Disclosure: I have been compensated by General Mills for this post; however, I am sharing my own thoughts. All opinions and pictures are my own as well as the recipe.