Monday, June 27, 2016

Peach Pie Smoothie

Summer is officially here. And it is hot. Super hot. It's so hot that I’ve moved away from my standard bowl of oatmeal most mornings, and that’s saying something. Luckily, this heat has inspired me to experiment with several new smoothie recipes, and I’ll be rolling them out in the next several posts. Get excited.
A few weeks ago I shared my Strawberry Banana Power Smoothie. Today I am equally as stoked to introduce my Peach Pie Smoothie. Peach Pie? Can a smoothie possibly taste like peach pie? Why yes. It can. It does. And it is A-M-A-Z-I-N-G. So amazing, in fact, that once you finish reading this post you should go make yourself one. It is dessert in a glass…and you get to drink it for breakfast! Peach pie breakfast for the win! 
In addition to the fact that this smoothie tastes like heaven in a glass, I also love that it is packed with protein from the greek yogurt. It’s a great post-gym option when you’re looking for a quick way to refuel.
I usually make my smoothie with frozen peaches, because I always have them on hand. Also, their frozen state adds to the smoothie’s delicious thickness. That being said, it is high peach season right now. If you decide to try this recipe with fresh peaches, please let me know how it goes!

Peach Pie Smoothie

Yield: 1 smoothie
Time: 5 minutes

  • 3/4 cup milk of choice
  • 1/2 cup greek vanilla yogurt - I like Dannon Light and Fit
  • 1 cup frozen peaches
  • 1/2 tbls. honey, plus more to taste (this will vary depending on the sweetness of your peaches)
  • 1/4 tsp. vanilla extract
  • Pinch of cinnamon*
  • Pinch of ground nutmeg*
  • Pinch of ground ginger*
  • 1/2 cup ice
* I have also used a few pinches of pumpkin pie spice when I’m feeling lazy and don’t want to pull  out all the different spices. It tastes delicious this way, too.

  1. Put all of the above ingredients into a blender. 
  2. Blend until completely smooth and enjoy!

Friday, June 24, 2016

Egg and Avocado Wrap

It was my husband’s last day of teaching on Wednesday (finally!), and it is now officially summer in this household. I am definitely looking forward to things slowing down a bit.
Furthermore, I love the fact that Ryan is now home for lunch everyday. Seeing as I usually spend the noon hour eating a sandwich in front of the computer while working on a chapter, I find it exponentially more enjoyable to share a meal and conversation with Ryan. Summer for the win!
Today I'm sharing with you a quick and easy wrap that is delicious for either breakfast or lunch. Filled with creamy avocado, protein rich eggs, and spicy sriracha, this wrap is packed with flavor. Plus, toting both vegetarian and gluten free labels, it is sure to satisfy even the pickiest of eaters.
As I mentioned, one of the key ingredients in this simple wrap is egg. I love hard boiled eggs. Not only are they delicious on their own, but they also add something extra to sandwiches and salads. Plus they're super affordable. I rediscovered my affinity for eggs this past winter when two of my friends told me about an egg cookerthat creates perfect hardboiled eggs in minutes. I quickly ordered one (of course) and have used it twice a week ever since. It’s so easy! (Thanks M & K!)

So the next time you are searching for a fun alternative to your usual turkey sandwich, need to use up some eggs or leftover avocado, or simply want something delicious to eat, give this wrap a try. You’ll love it.

What are you most excited to do this summer? Let me know below!

Egg and Avocado Wrap

Serves: 2
Time: 5 minutes

  • 1 tomato, thinly sliced
  • 1/2 seedless cucumber, thinly sliced
  • 4 hard boiled eggs: 2 full eggs and 2 egg whites
  • 4 large lettuce leaves 
  • Sriracha, to taste
  • 2 gluten free wraps
  1. Divide each wrap with first five ingredients and distribute evenly over wraps.
  2. Roll up and enjoy!
Recipe from Ellie Krieger's cookbook, So Easy: Luscious, Healthy Recipes for Every Meal of the Week 

Tuesday, June 21, 2016

Strawberry Avocado and Chicken Salad

I love avocados. Their buttery richness and creamy smooth texture make just about everything taste better.
I often run into a little problem with these gems, however. Because of my professed love of all things avocado, I tend to purchase them in bulk at 4-6 in a bag. While this is a great money saver in theory, my problem arises with the ripening factor. I buy a bag, eagerly await for them to soften, and then suddenly I have SIX avocados ready to go at the same time. It's a good thing they're so versatile, or this would really be difficult. 
Also, anticipate more avocado recipes in your near future.
Today I am excited to share with you this elegant yet simple strawberry, avocado, and chicken salad. Easy to throw together, this salad is a chop and drop kind of meal. Slice up a handful of sweet strawberries, add in some ripe avocado, dice up some cooked chicken, and drizzle your favorite vinaigrette over the top. Add a sprinkling of toasted slivered almonds and you're ready to go. The different sweet and savory flavors combined with several different textures makes this meal deliciously fun to eat.
What is your favorite way to eat an avocado? Do you have any secrets for keeping them fresh? Let me know below!

Strawberry Avocado and Chicken Salad

Serves: 2
Time: 10 minutes

  • 5 cups baby spinach
  • 1 (generous) cup of sliced strawberries
  • 1 avocado, sliced
  • 1 cup of diced precooked chicken
  • 2 tablespoons slivered almonds, lightly toasted
  • Your favorite vinaigrette, to taste
  1. Arrange above five ingredients evenly on two plates.
  2. Toss with dressing.
  3. Enjoy!