I have fallen off my breakfast smoothie wagon lately, although I am still eating breakfast daily! (I am very proud of this.) However, I’ve come up with a new and delicious version of a green smoothie, which I’m happy to share today!
The original clean green smoothie recipe I wrote is still the one I revert to most often when I’m reaching for my blender in the morning. I like its light flavour and texture, and the ginger really gives it some zing! This smoothie is pretty different, as it contains both peanut putter (or your choice of substitute nut butter) and yoghurt. It is heavier and creamier, less fruity, but more protein-packed.
Either way, it’s nice to shake things up a bit and try new ways of getting my metabolism up and running in the morning, so this is a welcome addition to my breakfast rotation!
Springtime is asparagus season, so I’ve been on a big kick lately! There’s nothing like fresh asparagus — I especially love the thin, crunchy kind you can get at farmer’s market. They definitely beat the big, meaty, mass-produced stuff any time!
This is one of my absolute favourite ways to prepare asparagus. Generally speaking, roasting any vegetable tends to make its natural flavour even richer and deeper, and requires minimal effort. I find that this technique works especially well for asparagus, as it gives it a wonderful texture as well as enhancing its flavour. I also like that it is super quick and easy, so I can enjoy these on short notice or when I’m in a hurry.
In other news, I’ve signed up for a CSA share again this summer, this time with a friend, and I am so excited to start getting fresh local produce delivered to my home! If you’re not familiar with how Community Supported Agriculture works, read up on it here.
When I’m in a hurry to get something nutritious and filling in my stomach after a long day, I often turn to pasta dishes. I tend to load up my bowl of noodles with whatever “extras” I have in my fridge, and most of the time, that includes lots of vegetables! In fact, I try to keep my pasta-to-veggies ratio at about 1:1, so that I’m filling up on vitamin and mineral-rich foods and keeping my carb intake reasonable.
This pasta dish combines fresh asparagus and frozen green peas with loads of fresh basil pesto — it is bursting with flavour and nutrients, and takes a jiffy to prepare! With so much green goodness in my bowl, I couldn’t help but name it accordingly.
My mother has a wonderful recipe to dress up fresh strawberries that never fails to wow friends and family: strawberries, sugar, and black pepper.
It is seriously — and surprisingly — amazing. The sugar breaks down the fruit and creates a syrupy juice and the black pepper’s spice brings out the flavours of the fruit. These strawberries can be eaten on their own or atop some yoghurt, ice cream, and all sorts of cakes.
So I thought: why not put them in muffins?
Read on if you want to see more of this… I promise it is worth it!
I just had to Google “frittata” to figure out how to spell it… awkward.
Moving right along.
If you read my blog often, you know how much I love quiche. Well, the way I see things, the frittata is quiche’s cousin: it’s got all the yummy eggy goodness of quiche, but without the crust. Sometimes, I feel like quiche but I want to forego the crust, so I make a frittata (read: I don’t have a crust in my freezer and am too lazy to go buy one).
In all seriousness, frittatas are a wonderful lighter alternative to quiche, with all of its flavour but less fat. Frittatas are simple to make and easily customizable, so you can try many versions before tiring of the dish. Plus, it seems really fancy, so you can serve this up at a brunch and wow your guests without slaving in the kitchen for hours. Bonus!