Drink this (not the beguiling Shamrock Shake from the McD drive-thru that will wreck your gut…)
This one’s for you: The Green Shamrock Smoothie. Just in time for Saint Patrick’s Day. It’s a gut healer, not a gut destroyer. It will make you feel good instead of…not. It provides energy instead of migraines.
Do you suffer from bloating, constipation, gut aches and pains? The following ingredients are well-known for their gut healing magic.
Green Shamrock Smoothie (the gut healer)
1-2 Cups Water
1/2 Squeezed Lemon
1/2 inch Ginger (skin on, scrubbed)
1 Cup Spinach (fresh or frozen)
1 Cup Kale (fresh or frozen)
1/2 Avocado (peeled)
1 Green Apple (cut, skin on)
1 Frozen Banana
Directions: Put ingredients in the Vitamix (or other powerful blender and give it a whirl.)
If you’ve never had a really green smoothie before, this may take some acclimating. You may feel the need to grimace. But after awhile an interesting thing happens: taste buds change. After a day or two without my precious green smoothie, I start to crave greens. I need it. I want it. I must have it. my precious.
Hakuna Frittata – what a wonderful phrase. It’s quiche without a crust and a new family favorite…(which is anything tasty that mama can whip up super-fast). We discovered the frittata this summer. We’ve eaten it for breakfast, brunch, lunch, and dinner. We’ve tried many variations of cheeses, always coming back to swiss. The frittata is so tasty, it was gobbled up in mere seconds by the ravenous darlings.
And it’s so easy, I’m happy to keep making it – though even the ravenous darlings could handle making it themselves. As the weather turns colder, we start craving warmer breakfasts. With little time, you’ll want something quick, tasty, and comforting: que the frittata! It’s also incredibly healthy. Yes, my friends, we are WINNING at life! You’ll begin with some butter in a cast-iron pan (or oven-safe fry pan), chopped onions, and spinach (fresh or frozen both work well). Add whisked eggs, milk, cut tomatoes, shredded Swiss, salt and pepper – and you’re in frittata business. Let it cook on the stovetop until almost set – about 5 minutes. Finish off in the oven, set on broil. In about five minutes you’ll have a gorgeous egg dish with beautiful color. Don’t you love pretty food? Let’s admire the frittata for a moment. Very nice, very nice (and it happens to taste amazing!)
Spinach and Tomato Frittata:
2 Tablespoons Butter
1/2 Small Onion, finely chopped
2 Cups Baby Spinach
5 Large Eggs
1/2 Cup Whole Milk
Salt and Pepper
1 Cup Shredded Swiss Cheese
1 Cup Chopped Tomatoes
Preheat oven to broil. In a medium bow, whisk together the eggs, milk, salt, and pepper. Fold in cheese and tomatoes. Set aside.
In a medium cast iron skillet (or oven-safe frying pan) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, about 5 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5-7 minutes.
Eat your hakuna frittata – and make sure you sing!
This, my friends, is something you must try. When Lynne B. put this on my lap, it was almost too charming to eat! It looked like an omelette, but had the tell-tale signs of a panini grill. I thought it brilliant (and delicious!) Thus, the panomelette was born.The finished panomelette is just so perty, no?
How to make such a masterpiece? You’ll begin with the omelette basics: eggs, milk, and cheese. Aren’t you glad we have cows? Bacon is always a nice touch. Aren’t you glad we have pigs? Omelettes are wonderfully diverse. My husband would add onions and peppers. My kids would pick them out. I’d like hash browns. You see, add anything you’d like.
If I didn’t mention, you need a panini grill. Want to borrow? Make sure it’s nice and hot. Spray with something nicely organic and chemical-free like olive or coconut Oil. You’ll pour that omelette on the panini machine nice and slow. It will drip down into the gutter (probably gutter is a no-no word in the world of cooking enticements). Have a little bowl to catch eggies. You can pour it right back on the panini grill. Ta-da! Out of the gutter.It only takes a moment to cook before you have a fabulous panomelette. Exciting, no?
Is this not exactly what you’d like to eat in bed this Sunday for Mother’s Day breakfast surprise? I have a feeling more women are reading this post. No matter – forward this post to the man! Subtle hints are highly underrated.
So, when the panomelette is done, cut with a pizza cutter. I did three strips.
Then I rolled that panomelette up, sprinkled with cheese, and topped with tomatoes. And everyone ate it and cooed at its loveliness.
Omelette + Panini = the Scrumptious Panomelette.
For complete story details, including ingredients (uh, eggs, milk, cheese, and bacon), click here. (and then go make it 🙂
Here it is, my go-to homemade bread recipe passed down from the ancestors of old to me and now to you! Delicious, nutritious, easy to make, this bread winner is especially dreamy just out of the oven with a pat of melted butter…The finished product may remind you of the good earth.
You’ll begin with hot water, honey or maple syrup, and a dab of shortening. (Brown sugar works well too, but we’re veering toward more natural products.) Next, using the same measuring cup used for the honey/maple syrup, you’ll add warm water and yeast. This way the yeast flirts with the sugar on the bottom of the measuring cup to make the magic happen.
Add more water, a bit of salt, and white whole wheat flour and that’s it. The party has started.
The dough will rise twice for two super loaves. I like to bake bread on our baking stones, with a little corn meal laid down underneath. After the second coming rising, the dough looks like this beauty.
Bake at 400 for about 24-30 minutes. I mean, is that beauteous or what?
If you prefer more traditional loaves, you can plunk dough in bread pans. Could even sprinkle some oatmeal on top. Let rise until double in size like so:We are now ready for the oven!
Time? Yes, homemade bread takes time. It requires a morning, afternoon, or evening at home so bread can rise. The anticipation is part of the joy of baking, adding one ingredient at a time, letting dough rise, the smell of flour and gluten rising in the air and then baked bread filling the kitchen while children jump at your feet (drooling. always drooling.)
Honey Whole Wheat Bread
1/2 cup hot water
1/2 cup honey or pure maple syrup
3 tablespoons shortening
1/2 cup warm water
3 teaspoons yeast
1 1/2 cups warm water
2 teaspoon salt
6 cups whole wheat white flour (OR 3 cups white flour and 3 cups whole wheat white)
1. Combine first three ingredients: 1/2 cup hot water, 1/2 cup honey or maple syrup, 3 tablespoons shortening. Mix until dissolved. (I use a kitchen aid mixer with dough attachment but this is optional – bread can be made completely by hand).
2. Combine *next two ingredients: 1/2 cup warm water and 3 teaspoons yeast. Let stand about 5-10 minutes until frothy/bubbly. *(Use the 1-cup measuring cup you used for the honey/maple so the yeast will rise in the water.)
3. Pour yeast mixture into mixer/bowl where the first three ingredients are waiting.
4. Add 1 1/2 cups warm water, 2 teaspoons salt, and 3 cups of the flour. Beat vigorously to make a sponge. Mix in remaining 3 cups flour (and 1/2 cup wheat germ or cracked wheat if you like). Knead or mix, adding more flour as needed. You want to be able to knead or mix until it no longer sticks to your hands.
5. Leave in mixer bowl and cover with a damp towel or saran wrap, preferably in a warm place. Let rise until double in bulk (45 min-1hour.) Punch down. Form into two loaves. Put on prepared pizza stones (sprinkled with corn meal) or in bread pans (with a non-stick spray). Let rise double in bulk again (30-45 min).
6. Bake on 400 for 24-30 minutes until the bread is toasty brown.
When my brother was the editor of the university paper, he wrote many a controversial piece. The one about cheerleaders incited such wrath that he received threatening phone calls, hate mail, and one day – he was egged. That’s how I felt this week as I read the comments to my Scary Mommy smoothie article on Facebook.
Apparently, my funny was not funny to hundreds of women who referred to me as a “parenting fail.” Complete with the use of the “F” word. I could only read a couple of comments and then had to shut the computer quickly, my whole body turning hot, my feelers mightily hurt – and will never return to that particular comment section again.
Brynne, upon hearing me recount the tale to my husband, stood with her hands on her hips and stomped her foot, “AHHH! You are a very good mommy! Just because you put glass…in…our…”
Yeah, we know. I learned quite a few lessons from this, the most important one being it takes a thick skin to be a writer. Thankfully, The Most Important Nine Minutes was much better received.
What to do when the internet eggs you?
You make Eggs in a Basket of course!It’s the easiest recipe there is.Warm up a skillet. You can drop some butter into the pan, if you like. I usually don’t. Use a biscuit cutter or a small glass cup to hole out the middle of a piece of bread. Lay the bread in the pan and crack that egg right into the middle.
If your pan is hot enough the egg won’t travel so far, but stick right there in the center. How do you like your eggs? Sunny side up? Flipped on both sides? Friend Lindsey sprinkles with cheese! Salt and pepper? Do it up.
Cope likes her eggs runny so she eats her egg in a basket like this, dipping the extra cut-out bread into the yolk.
The husband loves to squeeze Sriracha Hot Chili Sauce on his eggs in a basket.
And how could we make this even more interesting? How about some peppers?Slice the peppers and lay them on a hot griddle!
Crack your eggies right into the basket.
I think I like this recipe because it’s just so pretty.
A sprinkle of salt and pepper.
Let ’em cook a minute or so. Again, so fast.
Can be eaten any time – breakfast, lunch, or dinner. Post-run snack. After school snack. Or at 10 p.m. during a final-exam study break.
Quick, tasty, and healthy, with all three essential macronutrients – carbohydrate, fat, and protein.
I would be remiss if I didn’t say a public thank you to our lovely Downton Abbey Flock. I so appreciate that they don’t throw the eggs at me, but just lay them nicely in the corner.
I just found this picture…the first chicken we ever had. And look at the small size of my babies! Sniff.
May you have a beautiful, egg-filled weekend! How do you like your eggs?
I can arise at such an hour due to running buddies. And naps. Oh how I love them both.
There were hills involved
Mama needed a refuel
Spinach was involved. I adore summer and its bounteous produce. A three-week stay in Arizona didn’t do much for my garden. Perhaps a weed smoothie? Thankfully, others are gardening for me.
Beets! Isn’t the color gorgeous? I don’t actually like beets, but half of a small beet turns the green smoothie a beautiful ruby red blue hue – you can fool many a green smoothie doubter with a small beet. A recent addition? The stems, which are full of antioxidants; vitamins A, C, and some B; minerals; and even protein; calcium; fiber; and beta carotene.
Do I peel the beet? Only a little. Skin on is okay.
Beets are known to be natural healers for their ability to purify the blood and the liver. Who knew.
We are now insta-friends with the beet, aren’t we?
I must also add that too much beet can make your smoothie taste like the backyard – but only in large doses 🙂
Grapefruit and lime! Leave the skin on the lime and you’ve got some ZEST to your smoothie. I peel the grapefruit though – too much skin.
Banana, frozen or not
Chia Seeds: Known to be a super food “revered by ancient Aztec warriors and modern-day athletes,” the chia seed is mineral rich and a good source of dietary fiber and omega 3 fatty acids. They have no taste and can be sprinkled in everything! Muffins, cereal, casseroles…
3 grams of protein per one tablespoon. Available everywhere.
Flaxseed, another superfood that has healthy fat and 3 grams of protein per 2 tablespoons.
Summer days, morning sun…
The flax seeds have a nutty flavor. I got Whole Ground Flaxseed Meal so it was easy to use and digest.
I’m in a serious relationship with peaches and nectarines. Did I mention I love summer produce? Heart pounding true love.
Fresh or frozen blueberries – in season right this very moment! New Hampshire is bursting with blueberries.
At the last moment I added some frozen broccoli because you know, who doesn’t love frozen broccoli? Besides, I was out of avocado.
Then away it whirled in the Vitamix. I sold my father one in Arizona. It was like Christmas.
Goodness in a glass
Made six glasses, enough for the whole family
Citrus, Beet, and Blueberry Smoothie:
1 Cup Water
1 Large handful Spinach
1/2 Small Beet w/ greens on, half peeled
1/4 Lime, skin on
1/4 Grapefruit, peeled
1 teaspoon Chia Seeds
1 teaspoon Flax Seeds, ground or not
1 Green Apple, skin on
1 Peach, skin on
1 Cup Blueberries, frozen or fresh
1/2 Cup Broccoli, frozen or fresh
Makes a lot! 2 adults, 2 teens, and 2 children were mighty happy.
What I love about smoothies is you don’t have to follow a recipe. Just dig around your fridge, stock your freezer, and put in what you’ve got. I never follow recipes, just throw the yum-yum in and hope for the best. It’s always the best.
What is Agave? A light nectar, sweeter than honey, that you can substitute for white sugar. (1/2-2/3 Agave = 1 C Sugar) You can also use less Agave because it’s so sweet and the glycemic index is low. Meaning: You don’t burn through it so quickly.
Adding health: 1/2 C Wheat Germ, 1/2 C Flax Seed (for the heart!), 1/3 C roasted Sunflower Seeds. And let’s add 1 C Rice Krispies to make some chewy chew.
Almonds and walnuts for protein
After the granola is cooked, flip onto cutting board. Let cool slightly and then peel. Let cool thoroughly and then cut into bars.
Look at all that protein goodness.
High Protein Granola Bars:
5 C Oatmeal
4 Tbsp Melted Butter
1 tsp Salt
1/4 C Canola
1/2 C Wheat Germ
1/2 C Flax Seed (optional)
1/3 C Sunflower Seeds
1/2 C Chopped Almonds
1/2 C Chopped Walnuts
Melt in saucepan over low heat:
1/4 C Honey
1/2 C Fluff
1/4 C Brown Sugar or 1 big squirt Agave
1/2-3/4 C Peanut Butter (or Almond Butter)
Pour wet ingredients over dry ingredients.
Line 8×15 baking dish with foil so that the ends come up over the edges (you’re going to use it to lift out the granola later.) Spray lightly with cooking spray.
Press granola firmly into baking dish.
Cook at 325 for about 20 minutes or lightly brown. Remove baking dish from oven and lift the foil and granola out of the pan. When cool, flip over onto cutting board. Peel foil off. Let cool thoroughly and then cut into bars.
I’ve been practicing my Vitamix infomercials, can you tell?
Let me help to make all your dreams come true.
Apple-cider donuts. Mmmm. These made all my dreams come true. Oh, whoops, this is the wrong picture for this post. Darn it.
This is what we’re looking for…
1-2 C Water
1 Handful Frozen Grapes
1 Handful Broccoli
1 Handful Spinach
1 Bunch Kale
1 Cut Apple
1 Scoop Protein
Previous protein powder was Jillian Michaels. I bought this big ol’ bag at Sam’s Club. I choked at the price of $35 compared to Michael’s $17 container. However, this bag is more cost-effective per pound, has more protein per scoop, has better flavor, and 100% whey versus proprietary whey (which is when the manufacturer doesn’t tell consumer exactly what the blend of whey is).
There it is – all Vitamixed up! What does avocado do for a smoothie? I would havenever considered putting avocado in anything I drank, but the taste of avocado is largely undetectable. It provides for a verysmoooooth and creamy smoothie. Yum. Yum. All the kids and I like this.
This was this morning’s smoothie:
1-2 Cups Water (we don’t really measure anything)
1 Handful Broccoli
1 Handful Kale
1 Handful Spinach
Tell us what you think, Paigey!
Oh dear, I’m afraid this smoothie wasn’t such a hit.
If I was the plugging-my-nose type of girl when drinking somethingdisgusting healthy, I would have. I could hardly drink the rest of the glass. But I did, cause I need my green goodness! Tomorrow however, we shall put some sweet pineapple in our breakfast drink. Yes, please.
But it still looks pretty, don’t it?
What are you eating or drinking for breakfast these days? Is it green?