Smoothies!

These days, I've been doing my best to keep our menus varied and healthful. This can be challenging, to say the least. Shopping once a week can be challenging too. But since it's in our best interest to do so, before I venture out for my weekly trip to the market, I try to think ahead and plan a variety of meals that will satisfy everyone's taste. Smoothies can be a great way to use up fruits and veggies and a nice a change to your usual breakfast routine. Two of our favorites are the Carrot Cake Smoothie and the Banana Peanut Butter Smoothie. Below is my recipe for the Carrot Cake. The latter is just what it says. We never measure amounts. Just toss some frozen banana slices, some peanut butter, almond milk and a good splash of vanilla into the blender and blend. It's that simple.

Smoothies can be an energizing way to begin the day. With so many limits on our social interactions, long walks through local farmland is one of the few outdoor activities we can safely enjoy. We keep our circle of friends and family close even while we remain 6 feet apart. I sincerely hope you are all well and that these recipes might help inspire you to whip up a batch of your own creative concoctions. 

Banana Peanut Butter Smoothie. Even better with a blueberry muffin!

I left the ginger out of this photo-but don't leave it out of your smoothie!

This is my favorite cinnamon. I think it adds a nice layer of flavor and spice.

This is the extent of our social interactions these days. 

Carrot Cake Smoothie: 

1 serving

Ingredients:

1 ripe banana, peeled

2 large carrots, washed

1/4c raw cashews

1/2c water
1 tsp cinnamon (I prefer Saigon cinnamon, but conventional works too)

1/4" peeled, fresh ginger-grated

1/4t sp nutmeg

1c ice

Directions:

1. Place all ingredients into a blender.* 

2. Blend until smooth. Taste, adjust seasonings. (I like a spicy smoothie-so I usually add more cinnamon and nutmeg)

Enjoy!