Breakfast Smoothies

Instead of my usual piping hot cup(s) of coffee every morning I have been making these smoothies since the weather turned very warm a few days ago. Yum! I love the coffee-banana-peanut butter flavor! And they keep me full all morning.

To make the coffee ice cubes – brew a strong pot of coffee, let it cool, then pour into ice cube trays and freeze. Transfer to a large storage bag and keep in the freezer.

Breakfast Smoothies
1 banana, sliced into chunks
1 (or two) heaping tablespoon of natural peanut butter {or I have been loving almond butter}
handful of coffee ice cubes (about 6)
1 cup vanilla soy or almond milk

Place everything in the blender, pulse until smooth.  Pour into glass.  Serves 2.

Up next I’m going to try a green monster smoothie:
1 banana (or any fruit/combo)
large handful of baby spinach leaves
1 cup vanilla almond milk
handful of regular ice cubes (or green tea ice cubes)
1/2 cup yogurt
1 tsp honey or agave nectar

It sounds like I need to get some flax seed and protein powder if I’m really going to get into these shakes? Thoughts?

Update 6/21/11:  I made the green monster smoothie yesterday morning and it was ok, but a little on the tangy side and tasted like it was missing something but I couldn’t figure out what.

I used:  1 medium banana that was sliced and frozen, handful of green tea ice cubes, handful of spinach leaves, 1/2 cup vanilla Greek yogurt, 2 tsp agave nectar, and about 1/2 cup or so unsweetened vanilla almond milk.  I’m not sure what else it needs??

I guess I’m going to try adding blueberries and strawberries.

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Noodles with Peanut Sauce

I was nursing a sore throat several days ago and I thought a nice warm bowl of noodles sounded like the perfect medicine for lunch one day.  This recipe did not disappoint.  I’ve read similar recipes to this one and they are served cold, so I’m sure this recipe would be great either way.  The veggies that you choose to use are totally interchangeable.  I used a bag of frozen “spring mix” stir fry veggies, but just bell peppers would be fine.

Noodles with Peanut Sauce

adapted from Betty Crocker Bridal Edition Cookbook, page 375

Ingredients:

8 ounces of egg, rice, or spaghetti noodles

1/2 cup creamy peanut butter

2-3 tablespoons soy sauce

1 tsp dried ginger

1/2 tsp crushed red pepper

1/2 cup chicken or vegetable broth

1 Tbsp oil for stir frying

stir fry veggies of your choice – fresh or frozen

Optional Toppings:

peanuts

sliced green onions

chopped cilantro

Directions:

Cook noodles in boiling water as directed.

Stir the peanut butter, soy sauce, ginger, and pepper together with a whisk, gradually add the broth.  {This kinda takes forever because the peanut butter is so thick, but keep at it.}

Stir fry the veggies until crisp tender in a little oil in a large saute pan.  Add the cooked and drained pasta and the peanut butter sauce to the pan.  Toss to combine and coat.

Place in serving bowls and add topping if you choose.

Peanut Butter Fingers

Peanut Butter Fingers

Source:  Amish Friends Vol 2 Cookbook, page 71

Ingredients:

1/2 cup butter, soft

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/3 cup peanut butter

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla

1 cup rolled oats

1 cup flour

6 oz chocolate chips

Preheat oven to 350 degrees.  Cream butter and sugars.  Blend in egg and peanut butter.  Add soda, salt, vanilla, flour, and oats.  Mix well then press into pan.  Bake in a greased 9×13-inch pan for 20-25 minutes.  Sprinkle chocolate chips over the top while hot, place back in the oven (turned off) for a minute or less.   Spread the melted chocolate with a spatula.  Cool.  Frost with peanut butter frosting.  Cut into bars, or “fingers”, for serving.

Peanut Butter Frosting:

1/2 cup powdered sugar

1/4 cup peanut butter

2-4 tablespoons milk.

Combine all, stirring the milk in until it reaches the desired spreading consistency.