Sometimes, a smoothie can solve all problems.
For instance, when you are sweaty in the morning because you spent the night under your winter sheets, a smoothie really can perk you right up.
Or, when you ate an inordinate amount of pizza for dinner, and you really need to fill your taste buds (and body) with normal whole foods, a smoothie can jump-start your road to good eating the next day.
This is my go-to all-around-great summer smoothie. And, it’s SCD approved!
- 1 cup frozen blueberries
- 2 handfuls of organic spinach
- 2 tbsp honey, adjust to taste
- 1/2 cup unsweetened coconut milk
- Add all ingredients into blender until you are left with a magnificent and refreshing smoothie.
I added natural peanut butter and almonds. Next time, I’ll use more drippy peanut butter, but the flavor was all there. The almonds add the perfect crunch while giving you all the antioxidant goodness.
What’s in your summer smoothie?
I know I just wrote about how I never order breakfasts at restaurants. However, that doesn’t mean that I don’t love to cook it at home – especially on weekends (seen here and here).
And this weekend was no different.
I had crepes on the mind.
So Delicious coconut milk really is so so delicious. I’ve replaced almond milk for a while with this. It’s perfect and slightly sweet for the summer.
Whisk your heart out because there is no room for leaving any clumps of any kind. The French would be very angry otherwise.
I promise you will yield the most delicious, soft and slightly sweet crepes.
I had one plain.
And of course, I had one with Nutella. It just wouldn’t be as authentic without it.
And, one with blueberries and Nutella.
After eating, I was ready to take my French experience to another level. So, I popped in the Moulin Rouge DVD and sang my heart out…to Wally.
- 2 eggs
- 1 cup So Delicious Coconut Milk (you can use regular milk if you want)*
- 2 tbsp butter, melted
- 1/4 tsp salt
- 1 tbsp turbinado sugar
- 1 cup flour
- In a large bowl, whisk the eggs.
- Whisk in milk and melted butter. The melted butter should be slightly cooled before adding. Even then, make sure you constantly whisk while adding the butter as you do not want any cooked eggs.
- Add salt and sugar and combine.
- Add flour and whisk ensuring that are NO clumps in the batter.
- Heat a large, flat non-stick pan over medium-high heat.
- Spray pan with cooking spray.
- Add 1/2 cup of the mixture to the hot pan and swivel the pan in a circular motion to allow the batter to thinly coat the surface of the pan evenly.
- Cook on each side for approximately 2 minutes. The bottoms of the crepe will be lightly browned. Don’t cook for too long as it will be dry.
Have you tried crepes (eating and/or making)? Are you a fan? Have you been to Paris? Did you love it? Have you seen Moulin Rouge? Do you sing the Elephant Love Medley like I do (i.e. maniac)?
If you don’t – you should. No judgment.
Thai food has never been my favorite – I don’t crave it like I do a bowl of pho, banh mi, sushi/sashimi/nigiri, or just a plain bowl of kim chi jigae.
However, when the mood strikes – I want it pretty badly. Usually either a larb salad or panang. (Never pad thai – I don’t like peanuts or peanut butter in my savory food. No judgment, please.)
And the mood struck. Yesterday. For dinner.
Well, it struck before when I was at Sprouts getting my bulk shopping on (20% off sale – HOLLA!), and saw a jar of Thai Red Curry when I wandered to the “International” aisle. I was getting tired of the guy that had his cart in the middle of the grains isle, leaving no room for others, and would not leave the area. No judgment, sir.
- 1 package extra firm tofu, cut into cubes (take as much water out as possible)
- 4 tbsp sesame oil (you can use olive oil but sesame gives this dish a great flavor), divided
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp ginger, minced – I have tried it with ginger powder and it was fine, not perfect but fine
- 1 tbsp chopped basil – I have tried it with dried basil and it was fine, not perfect but fine.
- 1 jalapeno pepper, minced (optional)
- 3 tbsp Thai red curry/panang paste
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1 can coconut milk
- 1/2 can of water – read on
- 1 tsp salt
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1/2 cup carrots sliced into sticks
- 1 package mushrooms, cleaned and chopped
- 2 tbsp fish sauce (if you don’t want to use this, use soy sauce or tamari), or to taste
- Juice of 1 lemon
- 1 tsp chopped cilantro.
- Heat pan over medium-high heat.
- Add 2 tbsp oil and heat.
- Add tofu to pan and season with salt and pepper.
- Fry tofu until browned on all sides.
- Remove the tofu from pan and set aside.
- Heat remaining 2 tbsp of oil.
- Saute onions, garlic, ginger, and pepper, until tender – about 7 minutes over medium-high heat.
- Add curry paste, cumin and coriander, and heat with the onions until cooked through and the raw smell is gone – about 1 minutes.
- Add basil and mix in with curry paste combo for about 10 seconds.
- Add salt.
- Pour full can of coconut milk into the pan.
- Fill 1/2 of the now empty coconut milk can with water and pour into mixture.
- Stir to combine and bring the whole mixture to a boil.
- Once boiling, add red & yellow bell pepper, carrots & mushrooms.
- Bring to a boil – approximately 10 minutes.
- Add tofu and turn heat down to medium-low.
- Let it simmer for approximately 10 minutes.
- Add fish sauce and lemon juice; mix until incorporated.
- Simmer for another 10 minutes.
- Serve over jasmine rice.
- Garnish with cilantro. Serve with wedges of lime or lemon (optional).
Note: BE CAREFUL with the fish sauce. If it spills even an iota within a 5 mile radius, your skin, clothes and life will be ruined for a full week. I speak from experience.
Do you enjoy Thai food? Do you cook it? Have you spilled fish sauce on yourself?