Tag Archives: strawberry

Summer Harvest Smoothie

It has been a bountiful summer as usual! Plums glisten in the produce aisle and strawberries tempt and tease from their little plastic baskets. I decided to combine these two flavors – plus a few more – in an unusual summer smoothie celebrating the harvest with frozen and dried fruits.

Summer Harvest Smoothie

serves one

strawberry banana plum raisin oatmeal smoothie

Ingredients:

  • 1 frozen banana
  • 1 cup plain almond milk
  • 1 container Chobani brand plum flavor Greek yogurt
  • 1 packet strawberries and cream flavored instant oatmeal
  • 4-8 frozen strawberries
  • 1 single-serving box of Sun Maid brand raisins

Directions:

Place all ingredients in blender except oatmeal and raisins. Blend until smooth. Add oatmeal and raisins and blend for five additional seconds. Pour smoothie into a glass. Enjoy!

Featured Ingredient: Open Nature Greek Yogurt

Open Nature Black Cherry Greek Yogurt

The search for the perfect yogurt is a quest that’s been taking place in my house since I knew what yogurt was. My mom used to pack me low fat yogurt for lunch, and my friend and I would play a game where she would guess the flavor before I took it out of my bag. When I discovered that that brand of yogurt used some gross ingredients, I turned to Greek yogurt. There are a million different brands: some taste artificial, others are too sweet, others not fruity enough. I have found the perfect compromise, however: Open Nature Greek Yogurt. It’s the store brand at my grocery store, so it’s never too expensive. But the taste is tremendous! Creamy, perfectly smooth yogurt with delicious fruit on the bottom and no unappetizing ingredients.

When I make my most common breakfast, a yogurt parfait/bowl, I often use Open Nature Greek Yogurt. Here’s a simple example of a part of a balanced breakfast.

Red Fruits Yogurt Bowl

serves one

open nature greek yogurt red fruits bowl

Ingredients:

  • 4-8 fresh strawberries
  • 1 cup Special K with Red Berries
  • one container of Open Nature Greek Yogurt, Black Cherry flavor

Directions:

Wash strawberries. Remove leaves and and slice. Place in a bowl with cereal. Pour yogurt on top. Mix. Devour.

Inside Out Chocolate Covered Strawberry Muffins

As a kid, it didn’t take much to make me happy. For instance, I remember begging my mom for the special treat of chocolate chips in a bowl, microwaved until they collapsed under my spoon into a simple chocolate-fudgey experience. One time, after giving in to my pleas for melted chocolate chips, my mom became perturbed when the microwave began making strange noises as it heated the dessert. With delight I cried, “the microwave’s burping!” This added a whole new level of heavenly joy to the melted chocolate chip dessert.

inside out chocolate covered strawberry muffin

These muffins remind me a little of that childhood indulgence, but at the same time they’re much more sophisticated. Chewy muffin with dried strawberries surrounds a hot oasis of chocolatey goodness, melting into the strawberries around it in a sort of reverse chocolate-covered strawberry – more like a strawberry-covered chocolate! Whatever you choose to call it, these muffins are a good, fun experiment. The only thing about them I might change is to somehow make the batter more cake-y and less chewy, and that’s a matter of personal taste. Enjoy!

Inside Out Chocolate Covered Strawberry Muffins

based on recipe from Taste of Home

makes 12 regular-sized muffins

inside out strawberry chocolate muffin

Ingredients:

  • 1 cup all purpose flour
  • 1 packet strawberries and cream oatmeal
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg
  • 1 container vanilla Greek nonfat yogurt
  • 1 cup plain almond milk
  • 1 tsp pure vanilla extract
  • a few generous handfuls of freeze dried strawberry slices
  • 12 Hershey’s Special Dark Chocolate Kisses, unwrapped

Directions:

Preheat oven to 350 Fahrenheit. Line a regular-sized muffin tin with 12 foil liners.

In a large bowl, mix together the flour, oatmeal, salt, baking powder, and baking soda. Beat in the egg. Add the vanilla, yogurt, and almond milk. Mix well.

Add dried strawberry slices. Stir.

Spoon batter into prepared muffin tin.

Bake at 350 Fahrenheit for 15 minutes, stopping after about 8 minutes to drop the chocolate kisses, upside down, into the center of each muffin. Remove from oven when a cake tester comes out clean.

Serve warm, with the chocolate kisses nice and melty…

inside out chocolate strawberry muffin

Breakfast Banana Split with “Caramelized” Banana

breakfast banana split coconut vanilla strawberry chocolate pudding caramelized banana cranberry cherry

I have never tried a conventional, ice cream shop banana split. However, I was once attracted to a certain recipe in a kids’ recipe book I had years ago, claiming it held the key to discovering “Breakfast Banana Splits.” However, upon reading over the ingredients, I was disgusted to find that this recipe claiming to be a dessert-like breakfast, was full of gross “health food” such as cottage cheese in place of ice cream. Really, who would be satisfied with lumpy regurgitated yogurt instead of a creamy vanilla frozen concoction? So I never made that recipe.

breakfast banana split with caramelized banana

Still, the idea of a banana split that was healthy enough for breakfast was tempting. While this one I made recently strives to include only healthy ingredients that one might eat for breakfast (pudding being the only questionable one here) there is no cottage cheese to be found. In other words, it strikes the proper balance between great taste and texture, and great nutrition packed with protein and calcium. The banana is “fried” in pure, organic honey for a cheater’s “caramelization” method that’s easier and less fat than the traditional butter and sugar.

I found the flavor of this dish to be classically delicious, however to vary things up a little I might suggest adding crunchy cereal as a topping, trying pineapple chunks instead of/as well as strawberries, and maybe trying chocolate yogurt instead of pudding for a possible sugar reduction.

This recipe makes a lot, so I might suggest sharing with some friends!

Breakfast Banana Split with “Caramelized” Banana

serves 1-4

caramelized honey banana split

Ingredients:

  • one medium-large banana
  • 1 tbs honey
  • 1 container Greek vanilla yogurt (I used Dannon Light & Fit Toasted Coconut Vanilla yogurt)
  • 1 single serve container chocolate pudding
  • 8 fresh strawberries
  • 1 tbs chocolate nut butter of choice
  • 1 tbs cherry jam
  • 1 tbs sweetened flaked coconut
  • 1 tbs dried cranberries

Directions:

Freeze the yogurt and pudding for 30-60 minutes.

Once yogurt and pudding are frozen, but still somewhat soft, prepare all ingredients: wash strawberries and remove stems and leaves, then cut them into small pieces; peel banana and cut in half lengthwise, then cut each piece in half if desired; measure out/prepare all other toppings.

Spray a pan with nonstick cooking spray. Place banana on pan. Heat to medium. Spread some honey on one side of each banana piece. Rotate and spread honey on the other side. Rotate again after cooking a few minutes. When both sides of each banana piece have browned, remove from heat.

Place bananas in bowl/bowls. Scoop frozen yogurt and pudding on top. Add strawberry pieces. Top with a drizzle of honey, a swirl of chocolate nut butter, a spoonful of cherry jam in lieu of maraschino cherries, and a sprinkling each of coconut and cranberries. (Note: imaginative topping or yogurt/pudding flavor variations welcomed!)

Grab your family for a satisfying and balanced dessert/breakfast/hot day refreshment!

The Return of Donut!

Remember the toothsome tale of donut? If you didn’t read this post, here’s the gist of it: donut used to be unhealthy and full of fat and sugar, but he changed his ways and transformed into a delicious strawberry donut muffin!

bandw donut muffin strawberry coconut

Unfortunately, because his fab new form was so enticing, Donut was devoured by his gym buddies. And that was the end of Donut…

black and white strawberry donut muffin coconut life cereal

…Or was it?

Today, Donut has been reborn in an innovative incarnation no one could have predicted – a donut cheesecake!

You see, in the dessert underworld he encountered some of his old friends who had long ago been lost to gluttonous donut consumers: white-haired, old fashioned Glazed Donut, the eccentric Rainbow Sprinkle donut, and sassy little Cream Puff with a twist: the tang of Greek yogurt cheesecake now penetrated her sweet, creamy innards.

donuts variety

Summoning the power of deliciousness and the strength of strawberry filling, Donut and his friends chanted an ancient incantation. They were magically combined into one mighty Superdonut, a Donut Cake. In this new form they collectively resolved to return to earth and terrorize all who had once threatened them with a deadly bite.

strawberry donut cheesecake glaze sprinkles

But there’s nothing to be afraid of, really. This Strawberries ‘n’ Cream Donut Cheesecake is much healthier than your typical donut, or cheesecake, or deep-fried, sugary, fatty dessert in general. Made with whole wheat pastry flour and Truvia baking blend, it is lower in sugar and higher in fiber than traditional desserts. The yogurt cheesecake is low in fat and high in protein and calcium.

donut cheesecake strawberry glazed donut rainbow nonpareils

Instead of using saccharine strawberry jam for the filling, this time I used real, fresh strawberries, baked into something of a compote (you may wish to pre-cook the strawberries into a compote if you want it more of a sauce; mine ended up with a chunky, though still yummy texture.) To top it all off, the donut cake is drizzled with a generous river of Truvia glaze and sprinkled with rainbow nonpareils to help you eat your daily colors! 🙂

Don’t miss the scrumptious comeback of Donut and the gang: make this Strawberries and Cream Donut Cheesecake today!

strawberry donut cheesecake with rainbow nonpareils

Click here for the full recipe.

strawberry sprinkles donut cheesecake

Donut variety image source: http://commons.wikimedia.org/wiki/File:Variety_of_doughnuts_with_cinnamon_roll.jpg

Donuts with an Identity Crisis?

Poor little Donut was always being made fun of. People called him fat. People poked fun at his gastronomic hole. They stuck their pencils through it and when he told them, “that’s not nice!” They replied, “your argument is full of holes! Get it? Holes?!?!”

lonely donut

So Donut numbed the pain of social rejection by eating strawberry jam until he was full to the bursting. Then he became a filled donut – literally.

strawberry jam filled donut

But still the health-conscious crowd scorned at his oily ways. And though he was as sweet as could be, no one but Homer Simpson seemed to want him around. Most people called him a “cholesterol bomb” and said he was “unhealthy.” Donut didn’t know what cholesterol was, but he certainly knew he didn’t want to explode. He began to wonder if maybe he really was unhealthy.

He checked out his stats, and it turned out he contained an average of innumerable calories and you-don’t-want-to-know-how-many grams of saturated fat. If he continued on this path, it appeared he would soon become the cause of many faint-hearted souls to suffer obesity, heart disease, and overall guilt. He knew he had to change his course before he caused anyone harm.

But how does one become healthy? Donut wondered. He decided the first step would probably be to get into shape. So he headed to the gym and began watching his macronutrients. After some time, Donut had taken on the fetching form of a muffin! And not just any muffin… a healthy Strawberry Crunch Donut Muffin!

strawberry jelly donut muffin coconut life cereal

He still loved to eat strawberry jam. But now that he was educated and mindful, Donut/Muffin worked reasonable servings of jam into his balanced diet, rather than bingeing on it when he was upset. So his heart was still full of gooey, sweet strawberry goodness, but it was complemented by plenty of whole grains and a lower fat content.

rainbow food

Now the health enthusiasts were impressed with Donut/Muffin’s transformation. They followed him everywhere, desperate to learn his fitness secret. (And savor his delicious body! 🙂 ) He told them his secret was simple – just live a balanced lifestyle with everything in moderation, and be mindful of your habits – it’s the first step towards changing the ones that need work. He tried to educate them about the food pyramid, but at that point the crunchy coating and strawberry center grew to be too much for the hungry zealots and they ate him.

donut muffin strawberry jam filling coconut life cereal topping

And you can eat him too. You needn’t feel bad about it – he’s made with whole wheat pastry flour, the crunchy coating is balanced Life Cereal, and while the strawberry jam in the center may serve no nutritional function, it does contribute to the deliciousness, and that’s important for a lifestyle of moderation.

Donut’s struggle to find himself resulted in a recipe for delicious treats you can make for the whole family! The taste is reminiscent of a strawberry filled donut, but the texture is similar to that of a hearty muffin. This has to be the tastiest identity crisis in history.

Here’s the recipe – now go out and find yourself today!

Strawberry Crunch Donut Muffins

based on recipe from Sweet Pea’s Kitchen

makes 12 regular-sized muffins

donut muffins strawberry jam filled life cereal coconut crunch topping

Ingredients:

muffin batter

  • 1-3/4 cups whole wheat pastry flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • small dash cinnamon
  • small dash nutmeg
  • 1/2 cup Truvia Baking Blend
  • 1 egg
  • 3/4 cup plain almond milk (or whatever kind of milk you like)
  • 1/3 cup lemon curd
  • 1 tsp vanilla extract

filling

  • 1/4 cup strawberry jam

topping

  • 1/4 cup Earth Balance Whipped or Original Buttery Spread
  • 1/4 tsp lemon juice
  • 1/2 cup Quaker Life Original Multigrain Cereal
  • 2 tbs sweetened coconut flakes
  • small dash cinnamon

Directions:

Preheat oven to 350 Fahrenheit. Line a regular sized muffin tin with 12 muffin liners, or spray with nonstick spray. (Note: my muffins wanted to stick to the liners a little, so maybe just spraying the pan is better?)

In a large bowl, combine flour, baking powder, salt, spices, and Truvia. Mix.

Beat in egg. Add almond milk, lemon curd, and vanilla. Mix well. Batter will be thick.

Distribute about half the muffin batter evenly across all 12 muffins. Then place a small spoonful of strawberry jam in the center of each. Cover with remaining muffin batter.

Bake at 350 Fahrenheit for about 15 minutes.

While muffins are baking, prepare topping: in a small, microwave-safe bowl, melt Earth Balance in microwave. 

In another small bowl, crush the Life Cereal to crumbs. Add coconut flakes and cinnamon and toss.

When muffins are done baking, immediately spoon melted Earth Balance over the tops of each one. Then sprinkle on the cereal/coconut mixture.

Enjoy warm.

strawberry coconut crunch donut muffinImage credits: (In order from top of post to bottom) ( All pictures of donut muffins are my own!) : http://blogs.ocweekly.com/stickaforkinit/2011/03/the_mystery_of_the_pink-sprink.phphttp://gnostical-turpitude.blogspot.com/2012_08_01_archive.htmlhttp://www.fitnesstri.com/eat-a-rainbow-wellness/

Seven Selfish Days – Day Seven: Vegan Fruit and Peanut Butter Soft Serve

For the final day of my week of posting single-serving recipes, I was thinking of making some  frozen yogurt in a blender. I’ve made that a couple times now. But I realized, this week nearly every recipe I’ve posted has contained some dairy. Lots of people reading health food blogs do not eat dairy, and I wanted to come up with a little something just for them, too. So, vegans, this one’s for you: dairy free soft serve. I used almondmilk in place of the yogurt, making this a treat for vegans and non-vegans alike to enjoy!

The flavors of the soft serve are, needless to say, a great combination: the tried-and-true, ever-popular combo of fruit and peanut butter. The fruits I used are strawberry, grape, and apple, but many different types of fruit would work just as well. I froze my own apple chunks, but the apples may not be such a good choice in this kind of recipe because the blender was really having trouble chopping them. I didn’t peel off the skin prior to freezing, and that may have been part of the problem. But overall, this soft serve was quite delicious.

Vegan Fruit and Peanut Butter Soft Serve

based on this recipe from HealthY, HaPpy & WhOle

makes one serving

seven selfish days - day seven: vegan fruit and peanut butter soft serve in a blender

Ingredients:

  • 4 frozen strawberries
  • 10 frozen red seedless grapes
  • 1/4 of a frozen apple
  • 1 1/2 tbls vanilla almondmilk
  • 1 tsp organic light agave syrup
  • 1 tbl Laura Scudder’s peanut butter
  • 1 tbl roasted and salted peanuts (for topping)

Directions:

Place the frozen fruit, almondmilk, agave syrup, and 1/2 a tablespoon of peanut butter in the blender. Blend for about five minutes or until mixture has a smooth texture. (I got impatient so my soft serve still had some fruit chunks in it.) Top with the other 1/2 a tablespoon of peanut butter, and the roasted and salted peanuts.

I actually put the finished soft serve in the freezer for a few minutes after blending to make it extra cold.

seven selfish days day seven peanut butter and fruit vegan soft serve

Okay, so maybe this isn’t the very most photogenic dessert in the world. But it sure did taste good!

And so concludes one whole week of posting single serving recipes. Check out the posts from earlier this week:

Sunday: Single Serve White Chocolate Cherry Cheesecake Cookie

Monday: Breakfast Banana Split Sundae (and yes I do see the irony of having a “sundae” on a “Monday”)

Tuesday: Coffee Cake in a Mug

Wednesday: Egg McMuffin

Thursday: Banana Lemon Pancakes for Two (or one)

Friday: Breakfast Cheesecake for One

Of course I will be making tons more single serve recipes, as that seems to be what makes up about 3/4 of the posts on this blog anyway.

Being selfish is awfully fun, isn’t it? Glad I got that out of my system. Now I can be selfless and do everything my mom wants for Mother’s Day tomorrow!

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frozen soft-serve in a blender: Cherry Garcia

Single-Serve Matzah Meal Pancake

I tried making a rice flour pancake a few days ago, and it turned out horrible. But I still wanted a pancake! So I finally decided to give Passover-friendly pancakes another go, this time using a recipe for matzah meal pancakes from Food.com. I scaled the recipe down to one serving since I was just cooking for myself.

This pancake was totally awesome! It blew the bitter taste of the rice flour pancake fail out of my memory. (Okay, I still remember the failure, and it’ll probably scar my memory forever. But at least now I have a more recent success to balance it out!)

matzah meal pancake with strawberries

I think part of the reason I liked this pancake so much is because the taste of the matzah meal along with the strawberry jam is very reminiscent of the Passover rolls my family has always made using matzah meal. As a kid with no health worries, I used to gobble those guys down by the bucketful, often spread with jam. Childhood memories often evoke good feelings, and this matzah meal pancake was no exception.

Okay, enough rambling! On to the recipe.

Single-Serve Matzah Meal Pancake

single serving matzah meal pancake

Ingredients:

  • 2 tbls matzah meal
  • 1 tbl skim milk
  • 1 egg
  • 1/2 tbl Peanut Butter & Co. brand White Chocolate Wonderful peanut butter, softened

optional toppings:

  • strawberry jam
  • about 3 fresh strawberries, sliced

Directions:

Place all batter ingredients in a small bowl. Beat the egg into the other ingredients and mix it all up. Let it rest for five minutes. (I actually mixed some strawberry slices into the batter, and used the rest for topping.)

Spray a nonstick pan with cooking spray. Over medium heat, drop batter onto pan and cook just as you would a regular pancake until golden brown.

matzah meal single-serve pancake

Smother with jam and top with strawberries. Bon appetit!

single serving matzah meal pancake

strawberry single serving matzah meal pancake

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Banana Split Smoothie

dark chocolate almond butter strawberry banana vanilla smoothie

I attended the Bar Mitzvah of a family acquaintance this morning. At the Bar Mitzvah, there was a guest speaker, a man who speaks on a radio station. He gave a long philosophical speech that everyone else in the room seemed to love, but the sentiments he expressed kind of bothered me a little. He started out this section of the endless speech with an anecdote from his childhood, when he was in fourth grade at a religious school. The rabbi who ran the school called the kids to prayer every afternoon. But one day, this fourth grade boy confronted the rabbi at this hour and said impudently, “I’m not in the mood to pray today.” The rabbi mulled this over for a moment, then replied, “you’re not in the mood to pray today… who cares?” The audience listening to the speech seemed to find this story very funny. But the speaker continued, with a thesis I did not agree with at all: he said that “studies have shown our country is doomed” because the youth of America don’t think about what is right. They think instead about what they feel like doing, and use that to govern their actions.

Now, I am a member of this accused “youth of America”, and I find that statement offensive. I am constantly considering what is right, and trying to do the right thing. Furthermore, if this epidemic is only present in the youth of America today, how does he explain his own impudence and unwillingness to pray, long ago when he himself represented the youth of America?

The next point this guy made disturbed me even more. He said your feelings don’t matter, and that only your actions matter to most of the world. But the thing is, your actions only matter to others because your actions affect their feelings! The only reason people want you to be polite is so you don’t hurt their feelings or put a damper on their day. The only reason it’s so good and righteous to volunteer in developing countries is because the houses built and shoes delivered make other people feel physically better. The only reason people want a dentist and doctor who practice well is so they can be healthy because being healthy feels good, on a physical and emotional level. Are we each as individuals supposed to disregard our own feelings as worthless but spend our lives working on making every single other person feel good? If each individual subscribes to this philosophy, does that mean everyone’s feelings are all worthless? Or that no one’s feelings are worthless? In the first case, everyone’s feelings are worth nothing so we have no business striving to soothe them. In the second case, everybody should be responsible for taking care of his or her own feelings. Or does this speaker want us all to live as slaves to strangers, with the guarantee that others will be slaves to us and take care of our emotional needs?

I’m no philosopher, but my belief is that we all need to work to be happy so we can make others happy. Just like the philosophy of yoga: we better ourselves through breathing and meditation so we can better serve our loved ones and the community, as better individuals. Indulging one’s feelings is not the same as exclusively spending one’s days pampering oneself, never working for others. What I mean by taking care of our own feelings is doing the things that we know are good for us and make us happy, and just setting aside some time for ourselves while we’re not building homes in developing countries or drilling cavities. That way, we’ll be better rested and able to do these things well. I believe (for those of you who care how I FEEL on the subject) that life is all about balance. Balancing work and play, happiness and responsibility. I don’t think it is healthy or productive to deny myself the simple, small things that make me feel good… such as this smoothie! (Whew, I’m finally getting to the delicious part of this post!)

banana split smoothie with dark chocolate almond butter

I blended this smoothie in two halves: the first half was chocolate flavored with chocolate almond butter, then I poured that in my drinking glass and blended the second half, which was strawberry banana with chocolate chips. When I poured this in on top of the chocolate smoothie already in the glass, the two mixed together. I’d hoped, unrealistically, that the pink and brown would somehow stay cleanly separate across the middle of the glass and look really cool. Oh well, it still tasted great: who could argue with such a classic flavor combo?

I didn’t blend either of the two halves of the smoothie very long because I was feeling rushed to get to the Bar Mitzvah. Therefore, you can see in the picture there was some uncrushed ice floating around. The almond butter also didn’t get completely mixed in with the chocolate smoothie, so I had a few bites of smoothie with a fudgey, separate element of dark chocolate richness. It was actually good that way; I reserved half the almond butter to top the smoothie and might even recommend just doing this with all of it.

The texture was good, sort of thin though. I usually prefer my smoothies thicker, but this was just right. I am going to provide the recipe as I did it, in two separate halves, although it may not be necessary to blend it in two parts since they get mixed in the glass anyway.

Banana Split Smoothie

banana strawberry vanilla chocolate almond butter smoothie

Ingredients:

for chocolate half

  • 3/4 medium banana
  • 1/2 the almondmilk in a single-serve container of Silk vanilla almondmilk
  • 1 tbs vanilla extract
  • 1 tbs cocoa powder
  • 1/2 tbs dark chocolate almond butter
  • 3 ice cubes

for strawberry banana half

  • 3/4 medium banana
  • 4 fresh strawberries (chop off leaves and chop each in half)
  • the remaining almondmilk in the container
  • 2 tbs semisweet chocolate chips
  • 3 ice cubes

optional for topping

  • strawberry slices
  • 1/2 tbs dark chocolate almond butter (or use a whole tablespoon if desired)

Directions:

Blend the chocolate smoothie ingredients only in blender until ice is crushed. Pour into a glass. Rinse out blender.

Now place the ingredients for the strawberry banana half into the blender, except for the strawberries and chocolate chips. Blend until ice is crushed. Add strawberries and blend until they are sort of chopped but not entirely blended into the smoothie (I like to add some texture to my smoothies.) Now add chocolate chips and blend for a few seconds more.

Add this mixture to the glass with the chocolate mixture. Top with strawberry slices and almond butter if desired.

This smoothie was super awesome! It also made me feel good 🙂

dark chocolate almond butter banana split smoothie

Berry Cheesecake Smoothie With Frosted Toast Crunch

blueberry strawberry frosted toast crunch cheesecake smoothie

Let’s admit it: sometimes eating healthy can be a bit of a drag. You have to make some sacrifices to take care of your body, which can be hard for people. I actually tend to prefer healthy foods over unhealthy foods most of the time: for example, I’ll willingly choose yogurt raisins over m’n’ms any day. But sometimes arranging my meals and buying healthy products feels like it conflicts with my ability to enjoy what I eat.

Take yesterday evening, for example: I was at Whole Foods with my mom getting dinner to go, and I’d planned to also buy something to use as filling for the single serve crepe I was planning. I went to the jams and jellies aisle and scanned the items for something that looked good. It’s Whole Foods so that makes everything there automatically healthy, right? Nope. Not at all. Sure, there may be less artificial ingredients, but I picked up quite a few items that had no real nutritional benefits. Maple syrup: too many calories, no positive nutrients. Jelly: too sugary. So if you would otherwise be eating maple syrup or jelly from the supermarket, with all the fake ingredients and additives, and are considering a Whole Foods product as an alternative the lesser of two evils is the Whole Foods product because it is organic. But I wanted to have something that was actually good for me, so I chose pumpkin butter. My crepe ended up tasting good. But that frustrating experience in Whole Foods left me with a need to rebel…

So I did, in a small but effective way, with this cheesecake smoothie. I added 1/2 cup of Frosted Toast Crunch, regardless of all the artificial flavors in it. And the smoothie was great! It tasted just like a delicious blueberry strawberry cheesecake with a crunchy cinnamon crust. And I don’t have to feel too bad about the Frosted Toast Crunch cereal: after all, it has whole grains! 🙂

That’s really a lot of what this blog is about: finding a way to balance healthy eating with happy eating. Enjoy!

Berry Cheesecake Smoothie with Frosted Toast Crunch

frosted toast crunch berry cheesecake smoothie

Ingredients:

  • 1 banana
  • 4 or so fresh strawberries
  • 1/2 cup milk
  • 1 blueberry Greek yogurt
  • 2 Laughing Cow brand creamy swiss cheese wedges
  • 1 tsp vanilla
  • dash cinnamon
  • 5-6 ice cubes
  • 1/2 cup Frosted Toast Crunch cereal

Directions:

Blend all ingredients except cereal for a couple minutes. Add some of the cereal and blend a few seconds. Pour into a large glass. Top with remaining cereal.

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