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”
PS. Stay tuned for my Baked in Maine T-Shirt giveaway!
(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 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)
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…
One of my favorite summer dinners has to be grilled BBQ chicken, grilled corn and zucchini. I do love all BBQ sauce, but who says BBQ sauce has to red and tomatoey anyway? Let’s change it up with a delightful homemade blueberry BBQ sauce that’s naturally sweet, savory and just a little bit spicy. A healthier (low-sugar!) alternative to bottled sauce. And guaranteed to be the hit at your next dinner party. PS. This easy to make healthier sauce is so scrumptious you’ll want to make extra and serve it over everything!
PS. If you have any grilling tips to share, please leave a comment below, seriously.
Grilled Chicken With Blueberry BBQ Sauce
1 cup fresh blueberries (I used wild Maine Blueberries)
1 cup ketchup
2 tablespoon apple cider vinegar
2 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
4 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cayenne pepper
salt & pepper to taste
1 teaspoon ground mustard, or sub. Dijon mustard
For Blueberry BBQ sauce..
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, whisking frequently, for an hour or so..
Grilled corn and zucchini take about 10 minutes each to cook. The
You all know that I LOVE to cook. But I have to admit that grilling is not my favorite. I just don’t like standing there over the hot grill when I could be running around doing something else. So I always try to find someone else to take “the grill guy” job. I’m just too damn busy and I’ll run-away from the grill. Not a good idea, the un-attended food will burn. I need someone else to blame. Anyway…
1. Here’s the best way to BBQ chicken that I’ve found. First of all, I like a whole chicken, cut-up. This way you get two of everything, 2 breasts, 2 legs, 2 wings, 2 thighs etc. I find that cooking bone-in chicken (and with the protective skin) is so much juicier. Another thing, I find poaching (or boiling) the chicken (for 15-20 minutes) is the answer to the question “is this done yet?” Not only is the chicken moist and perfectly cooked but less apt to dry-out (or burn) on the grill.
*For boneless chicken you absolutely must marinade before cooking, or at the very least cover with lots of canola oil. Try to marinade your chicken (in a niiice Italian dressing) a day before cooking, or as soon as you think of it.
A good rule for perfectly cooked BBQ chicken is to grill on low, and cook it slow….
**Yes, that’s right. Lower and slower is the golden rule with grilled chicken.
2. Spray or oil the chicken pieces liberally before tossing it on the grill. You’ll want to grill at a medium-low temperature for 5-10 minutes (on each side). Don’t try to move the pieces around before they’re cooked, unless it flares-up. In that case, move the chicken off the flame and turn the temp. down. I’ve been known to douse the flames with a little beer. Everyone watching will say: “WOW! That was so cool!” Now, you can see why I’m not the go-to grill-girl.
3. Next, brush the sauce (or marinade) on the cooked side of the chicken after you turn it. Or the sugars in the sauce will flame-up and burn. A a few grill-marks are a good thing, a lot of char is bad. You may want to serve some blueberry BBQ sauce on the side for dipping. I’m hungry, let’s eat!
Here’s a super-easy recipe for fresh delicious homemade basil pesto. Even if you’ve never ever made pesto before. Even if you’re not Italian. You won’t even need a food processor. We’re going to make handmade gourmet pesto just like an Italian Grandmother. So, go gather-up these fresh ingredients: gorgeous green basil, pine nuts, parmesan cheese and garlic. I hope you’re as thrilled with this hand-crafted pesto as I am. I LOVE it!
I do love spinach, but I never liked spinach salad until I had this Mediterranean-style salad adapted from “Recipes for Health” from The New York Times. A glorious colorful salad made healthier with lots of garden vegetables, instead of the usual bacon & eggs. A lovely, light dressing of olive oil and fresh lemon juice keep the guilt away too. Adding some fresh cucumber, tomatoes, herbs and feta cheese really make this modern-day spinach salad wicked good. I promise!
Spinach Salad With Cucumber, Tomatoes and Feta
1/2 small red onion, sliced (optional)
1/2 cup fresh strawberries, sliced (optional)
6 ounces baby spinach
1 pound tomatoes, cut in wedges, or cherry tomatoes.
1 small cucumber, cut in half lengthwise, then sliced.
8 calamata olives, pitted and cut in half.
1 red pepper, thinly sliced.
2 teaspoons chopped fresh dill.
1 tablespoon chopped fresh mint.
2 tablespoons fresh lemon juice.
salt & pepper to taste.
5 tablespoons extra virgin olive oil.
2 ounces feta cheese, cut in small dice or crumbled.
*Tip: Place the onion in a bowl, cover with cold water and let sit for five minutes. Drain, rinse and dry on paper towels. (The reason for soaking the onion is to wash away some of the compounds that cause tears and the too strong onion flavor.)
1. Combine the tomatoes, cucumber, olives, pepper, dill and mint in a large bowl.
2. In a small bowl whisk together the lemon juice, salt, pepper and olive oil.
3. Add the spinach, and feta. Toss together thoroughly and serve.
Yield: Serves 6-8
Advance preparation: You can prepare the ingredients and dressing several hours before you toss the salad. Keep them in the refrigerator.
Nutritional information per serving: 160 calories; 10 grams fat; 3 grams saturated fat; 8 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 215 milligrams sodium; 3 grams protein
Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!
For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!
These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..
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