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My Favorite Breakfast Smoothie

Here’s my favorite breakfast treat… A frosty cold smoothie, made with fresh (or frozen) berries, fruit and yogurt. Loaded with super-healthy delicious ingredients. Quick to make, even quicker to drink. My energy beverage of choice.

This fabulous frozen breakfast smoothie will give you a reason to get up in the morning (even if you partied like a rock-star the previous night). Life will never be the same.

Let us all know your favorite smoothie combo below in the comments section. “Variety is the spice of life”

Bon Appétit!

PS. Stay tuned for my Baked in Maine T-Shirt giveaway!

 

Ingredients:

(2 smoothies)

(Optional idea list: Pick what YOU like best)

  • 1/2 cup blueberries
  • 1/2 cup strawberries
  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • 1/2 cup pineapple
  • 1/2 cup apples
  • 1/2 cup peaches
  • 1/2 banana
  • 1 handful spinach
  • 1 medium carrot
  • 1 cup milk, soy or almond
  • 1-2 scoops of protein powder
  • 1/2 cup yogurt, any flavor
  • 1 cup any juice (see below)
  • 1 cup pomegranate juice
  • 1 cup orange juice
  • 1 cup grape
  • 1 cup apple juice
  • 2 cups ice (if using fresh fruit)
  • Blender

Method:

Here’s the scoop. You can pick 1 1/2 cups of ANY fruit and berry combo that you like. I actually prefer frozen. If you’re using fresh fruit add 2 cups of ice. You may use 1 cup of milk or juice. Any flavor yogurt, I like Greek vanilla. Protein powder adds even more nutrients. Believe it or not, you really can’t taste the spinach. I’m just giving you ideas (above) feel free to add some of your favorites.

Just add everything to your blender in no particular order. I don’t even measure, just toss it in and blend away! PS. If it’s to thick, add a little more liquid. Mornings will never be the same again…

Enjoy!

Classic French Hollandaise Sauce

Everyone needs a great go-to recipe for classic French Hollandaise sauce. You know, that rich, smooth, heavenly, and delightfully lemony sauce. The one that we “health-nuts” try like hell to avoid? The sauce that makes eggs Benedict worth waking up early for, and going to brunch on Sunday. That sexy sauce that makes asparagus sing. The very sauce when poured over salmon entices even small children to devour. Yes dears, Hollandaise is the sauce you need to learn to make.

I see you rolling your eyes over there. I know what your thinking. I’m here to tell you that if you can follow a recipe you can make this fabulous sauce. I just know it! So make Julia Child proud of you. And get your whisk ready. Remember to remain vigilant, and as my foodie-friend James insists “honey, you just can’t walk away from the stove!!!”

Bon Appétit!

If you like this recipe and want to share it with your family/friends, just click on the facebook link above. *You may want to print and save this one.

 

 

Eggs Benedict with Sautéed Spinach & Mushrooms, and side of home fries.

One of my favorite breakfasts. Just substitute lobster for meat. Heavenly.

* I read somewhere that when Martha Stewart was in Jail she was asked the question: “What did you miss the most in jail?” She didn’t mention her daughter Alexa, her beloved dogs, or even one of her gorgeous estates.

She said “lemons.” She missed the flavor of lemon most of all. I love you Martha.

 

Classic French Hollandaise Sauce

(Recipe adapted from Alton Brown)

Ingredients:

  • 3 egg yolks
  • 1 teaspoon water
  • 1/4 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
  2. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
  3. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until you pull your whisk through, the mixture coats the whisk (like in the photo above).
  4. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. *You may cheat and slowly add melted butter instead of the chilled pieces. But remember, “you just can’t leave the stove!”
  5. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. If the sauce starts to break, whisk in some warm water.
  6. To make Sauce Béarnaise I add some finely chopped tarragon and fresh black pepper. Yum.
  7. Enjoy!