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)?