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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
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by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
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Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Breakfast Smoothie
by Kitchen Nurse on April 25, 2010 in Drinks, Smoothies
Recipe Description
Very easy and versatile recipe! For variation, add 1/2 cup of frozen strawberries or substitute the frozen strawberries for the frozen mangoes.
Add 1 scoop of protein power for extra protein. You can also add 2-3 tablespoons of extra firm tofu for protein if you don’t have protein powder.
Preparation Instructions
Place all ingredients in a blender on high speed. Blend for 2 minutes or until desired consistency. Pour contents into a glass and enjoy!
I make this smoothie with a Vita Mix blender, and it blends every ingredient into a smooth consistency. Any blender is fine, of course!
Ingredients
- ½ cups Frozen Banana Pieces
- ⅔ cups Frozen Mango Pieces
- ⅔ cups Lowfat Or Nonfat Milk
- 3 Tablespoons Plain Greek Yogurt (heaping Tablespoonfuls)
- ⅓ cups Uncooked Oats
- 1 teaspoon Honey (optional)
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
Jenilee on 5.12.2010
This is a wonderful breakfast smoothie and its very filling. I used vanilla yogurt instead because I don’t like plain yogurt.
The only thing I didn’t quite like was consistancy of the oats. Even after blending it was still a bit grainy. Next time I’ll probably add less oats and more mango and banana.
Kitchen Nurse on 5.15.2010
Thank you for the review! Yes, I agree, the consistency is a little gritty. Did you use a very powerful blender? I always use my Vita Mix 5000 blender, and it does a good job. The mixer is a little costly though. It’s around the $500 mark. But if you don’t have one, I suggest you get one if you can. That thing blends everything! You can even make meat baby food with it – sounds kinda gross, but it works!
About the oats, I guess it’s one of those things I just learn to ignore. I try to get the majority of my fiber in early in the morning. hehehe
Try this recipe with frozen peaches, bananas, and raspberries. This combination is really good too! Thank you for trying my recipe out again!
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