Mint Chip Smoothie

Another 90° day, another smoothie. Does anyone else feel entitled to frozen treats in the warmer months? I mean especially here in New England. We shiver through almost half of the year, and when June rolls around, we deserve some ice cream. In my case it's endless variations of fruit and vegetable combinations in my Nutri-Bullet. I've already shared my go-to morning super smoothie, but here it's less about packing in the vegetables, and more about superfood-ing (definitely not a word) a popular ice cream flavor. I've always been a vanilla girl. Since childhood, I've rarely strayed from my vanilla-in-a-cup-with-rainbow-sprinkles ice cream order. That being said, I don't think I've ever tried actual mint chocolate chip ice cream. Maybe a taste or two before realizing it's no where near as good as straight vanilla (in my opinion). You should also know that as a kid, I did not have the healthiest or most adventurous of taste buds. You would be quite astounded when comparing the way I eat now to the way I ate then. Sweets ruled my world. Vegetables did not. I had an aversion to salad. Not that they didn't look delicious, I really just didn't like crunchy vegetables. I used to dream of being a salad eater (true story). Salad eaters seemed to be apart of this exclusive foodie club that I wanted membership to. And somewhere along my journey to adulthood (and addiction to the Food Network), I learned a thing or two about food, and really fell in love with cooking. My diet has been cleaning itself up since college, and I think I'm at a really good place now. When I eat food, I think of what it can do for me. I rarely, if ever, put something in my body that isn't going to benefit me in some way. I'm far from perfect, but when it comes to nutrition, I try my very hardest to stay on track. You only get one body, and I want mine to be its best version long into my old age - looking great in a bikini when I'm 50 won't hurt either. 

Back to the situation at hand: I can't really be a judge to the comparison of this smoothie to mint chocolate chip ice cream. But I think with a little common sense, I can take a guess as to what I'm working with here (mint flavored ice cream + chocolate chips?). I think my combination is pretty spot on. Has anyone else tried adding frozen watermelon to their smoothies? You'd be quite pleased with the outcome. It imparts a very subtle sweetness, but what it does to the texture is magical, turning any smoothie combination into more of an ice cream. I usually enjoy my smoothies through a straw, but if you're looking for something thicker and spoonable, I'd say decrease your almond milk amount, and maybe use a whole frozen banana. Play around with it, and see what works for you. I almost always add protein powder to my smoothies, but it definitely alters the taste and texture. Leave it out if you're going the ice cream route. I also topped mine with this raw, chocolate granola, mostly because it's addicting, and also because I was heading to the gym after and some extra calories couldn't hurt - not that I'm in any way an animal at the gym. I just love excuses to eat more.

Mint Chip Smoothie
Inspired by The Chalkboard Mag

3/4-1 cup almond milk
1 teaspoon vanilla extract

1/2 banana, frozen
1 cup watermelon chunks, frozen

1/2 cup fresh mint leaves

2 tablespoons cacao nibs, divided

1/2 tablespoon coconut oil

2 cups spinach, packed (I squeeze in as much as possible)

1 scoop protein powder (optional)

2 tablespoons chocolate granola (optional, I use this one)

Add all the ingredients, except for 1 tablespoon of the cacao nibs and the granola, to your blender and give it a whirl. I usually blend everything but the spinach, then pack in as much spinach as possible for round two of blending - I find I can fit more in this way (the Nutri-Bullet isn't all that big). Stir in the remaining tablespoon of cacao nibs, top with some granola, and enjoy your frozen treat, guilt-free. 

Blueberry + Cucumber + Mint Super Smoothie

I'm a girl of habit. If I find something that works, I typically stick with it. Platforms are everything, yoga pants get me, coconut oil will change your life, and if my hair isn't in a top knot, you've caught me on an off day. I wish I could say those habits also included daily gym sessions, but for some reason I can't get that one to stick. I mean I'm no sloth. I'm good about getting some cardio in a few times a week, but I wish I could get a strength training routine down. I really just need to retire right about now-ish so I can live the quaintrelle lifestyle I was born to live. Working just gets in the way of everything I'd really love to be doing...waking up carefree, sipping a morning green juice, catching up on my favorite websites over my lemon tea, exercising my well rested body before taking down my usual breakfast smoothie...aaahhh the good life. Imagine waking up to a Saturday schedule everyday? I think I'd be really good at that. If I could just somehow transition from my current nanny status to stay-at-home wife/mom status I think I could realize my full potential.

"Hi. I'm Earth. Have we met?" Back to those habits. They most definitely include eating the same food day in, day out for months/years at a time. I go through food phases. I seriously don't get sick of anything (besides working). I know it's good to vary your diet and all, but honestly, when I come up with a new delicious meal, I look forward to eating it. every. day. You do you. I'll do me. And I'll throw in a multivitamin just to cover my bases.

Making smoothies has become somewhat of a routine for me. My sister thinks I've given up on solid food all together. I haven't. It's just an easy way to ensure I'm getting in the nutrients my body needs, and this blend is packed to the brim with all the good stuff. I've come up with some killer frozen drink combinations, but this one is pretty much how I start every day. If I'm fueling up before a workout, I usually top it with some raw chocolate granola. I use coconut water, but use whatever you like - regular old water works great too. I love adding mint to my smoothies, but if I'm all out, I'll throw in some cinnamon. I pretty much always add the blueberries, but I'll vary the cherry part with what I have in the freezer. Pineapple is another favorite. Half a banana is delicious. Strawberries, raspberries, blackberries - all good. The coconut oil is a recent addition, but I find it really makes me feel more satisfied, not to mention how great it is for your overall health and wellbeing. After you measure some into your smoothie, slather some on your face, and get back to that housewife dreaming.

Blueberry + Cucumber + Mint Super Smoothie
If your blender is not very high-powered, try peeling your cucumber for a smoother drink
Makes 1 large smoothie

1 cup coconut water, almond milk, or liquid of choice 

1/2-3/4 cup frozen wild blueberries

1/2 cup frozen cherries

1/2 cucumber, unpeeled and diced

a few sprigs of mint

vanilla protein powder (I use this one)

1/2 tablespoon coconut oil

2 cups spinach, packed
a few stalks of lacinato kale
1 tablespoon chia seeds (optional)

Add everything to your blender and give it a whirl. Although I wish I could say I blend this up every morning with my Vitamix, unfortunately I'm still waiting on that one. I do use the Nutri-Bullet however, and love it. Really. It's a little on the small side, so typically I blend everything but the spinach, then jam in as much spinach as possible for round two of blending. It creates such a smooth drink, I imagine it being similar to the holy grail of blenders, just on a smaller scale. But if you're ever looking to surprise me with a gift, I'll gladly accept a Vitamix!

*BTW, I took the smoothie picture before adding in the spinach/kale. Greens have a way of muddying up the color of a lot of drinks. Sometimes the colors are so pretty, I refuse to add the greens.

Roasted Broccoli & Walnut Pasta

Did You Know? Noodles got their start in China, not Italy as many people might think.

I spent this weekend in my kitchen, cooking some meals for my sister who was home from school for the weekend. I thought she could use a break from all that cafeteria food. After a delicious Friday night of baking with my mom while watching one of our favorite movies, Pride and Prejudice, I thought we could use a nice healthy lunch on Saturday afternoon. The recipe I turned to is one I make a lot, for it incorporates some of my favorite flavors, cranberries and walnuts (you've probably noticed that I add them to just about everything).

The colors of this pasta dish are absolutely beautiful. The bright red, whites, and greens would make a lovely vegetarian addition to your holiday meal (I've already promised my sister I would make this for her on Christmas). This recipe is delicious warm, as it wilts the spinach below. But I also like to serve it cold, and replace the parmesan with some crumbly feta, and tossed with baby spinach - a perfect summer pasta salad. I'll leave you with the recipe, as I leave to watch Pride and Prejudice for the tenth time this weekend...

Roasted Broccoli & Walnut Pasta
1 bunch broccoli, chopped
1 head cauliflower, chopped
Olive Oil
Salt and Pepper
2 sweet onions, thinly sliced
Handful of walnuts, toasted and chopped, plus some for garnish
1 lb. campanelle pasta (or whichever shape you prefer)
Handful of dried cranberries, plus some for garnish
1/2 cup Parmigiano-Reggiano, grated, plus some for garnish
Balsamic Vinegar
6 oz. baby spinach, washed and dried

Preheat oven to 400 degrees. Toss broccoli and cauliflower with a few splashes of olive oil, salt and pepper, and roast for about 30 minutes, tossing halfway through.

Meanwhile, cook your pasta in a large pot of boiling water, and start your onions. Heat a few splashes of olive oil in a large skillet, and saute the onions until transluscent. Turn the heat down a bit, season the onions with salt and pepper, and continue to cook until they are lightly caramelized, another twenty minutes or so.

While your pasta cooks, place the cranberries in a bowl and add about a half cup of the pasta water to plump them up a bit while you continue to assemble the meal.

When the pasta is al dente, remove another half cup or so of the pasta water to add back to the dish, before you drain it. Drain the pasta, put it back in the pot on the stove, and add the roasted broccoli, cauliflower, onions, cranberries, walnuts, parmesan, and some salt and pepper to taste. Moisten with the additional pasta water, a good drizzle of olive oil, and a few splashes of balsamic vinegar. Toss to combine, while the heat of the stove melts the cheese and melds the flavors.

Place the washed spinach on your serving platter, and top with the hot pasta. Garnish with additional cranberries, walnuts, and parmesan, and enjoy!