Tag Archives: healthy

Strawberry-Kiwi-Banana Smoothie

For me, summer is smoothie weather and I love having them for breakfast! It’s always fun trying out different flavors. Strawberries, kiwifruit, and bananas are a great combination, and this smoothie uses frozen banana slices to help thicken it and make it creamy. This smoothie is good and easy to make. And using a slice of kiwifruit as a garnish adds a nice colorful touch! Try this out for breakfast or for a healthy afternoon snack.

STRAWBERRY-KIWI-BANANA SMOOTHIE by NancyC

Makes about 2 cups

1 medium size banana, sliced and frozen

  • 1 cup sliced fresh strawberries
  • 1 kiwifruit, peeled and sliced
  • 1/3 cup plain or vanilla Greek yogurt (or substitute a dairy-free yogurt)
  • 1 Tablespoon honey
  • 1/4 cup milk (you can use low-fat, soy, or almond milk)
  • Optional: 1/2 teaspoon ground flaxseed
  • Optional: a slice of kiwifruit for garnish

Add frozen banana slices, fresh strawberry slices, kiwifruit slices, yogurt, honey, milk, and flaxseed, if using, into a blender. Blend mixture for 1 minute or until smooth and creamy. Pour into a glass, add a slice of kiwifruit as a garnish, and enjoy!

This smoothie is a real treat and it’s nice that it’s healthy, too! I love making things with fresh fruit–especially strawberries! Are you a fan of strawberries, too?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Red Beet Hummus

Beets were never on my list of favorite foods as a kid, but I’ve grown to like them. And I especially like that they are so healthy and good for you. I make recipes with beets every so often–probably not as often as I should–and I had the perfect opportunity to make a beet recipe when I received a complimentary package of Gefen’s Vacuum-Packed Beets, which are organic and also pre-peeled, making them very handy and convenient to use.

These beets work great in everything from salads to smoothies. I decided to make Red Beet Hummus. I love trying different hummus recipes and hadn’t tried one with beets yet. I really like this hummus! It doesn’t have a super-strong beet flavor, since it just has about 1 medium-size beet in it. I think the mild beet flavor goes nicely with the other hummus ingredients, and adding beet to the mix makes this hummus so healthy! If you don’t happen to have any Gefen’s beets on hand, you can use precooked beets or roasted beets instead.

RED BEET HUMMUS by NancyC

  • 1 (15-ounce) can of Garbanzo Beans (also called chickpeas)
  • 3/4 cup coarsely chopped, cooked (or roasted), peeled red beet (about 1 medium size beet)
  • 1/3 cup tahini
  • 1 clove minced garlic (you can use 2 cloves if you want a stronger garlic flavor)
  • 1/4 cup plus 1 Tablespoon lemon juice
  • 1/4 cup olive oil
  • pinch of sea salt
  • pinch of pepper
  • pinch of paprika

Add garbanzo beans, chopped beet, tahini, garlic, lemon juice, and olive oil in a blender or food processor. Puree until mixture is smooth. Add sea salt, pepper, and paprika and blend everything together. Add more seasoning to taste if desired. Serve with crackers or veggies or use as a spread on bread or bagels.

I’ve learned that beets are a great source of of vitamin C, iron, fiber, and essential minerals. I really need to get more beets in my diet! Do you make any dishes with beets?

Sharing at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Blueberry Ginger Smoothie

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We’ve had a few little tastes of spring this winter–several days of 50 and 60 degree sunny weather, which I’ve thoroughly enjoyed! And on one of those days, I made this smoothie. It has a rich blueberry flavor and the fresh ginger gives it an energizing zing. It’s a pretty thick smoothie, so you’ll probably want to use a straw when you drink this. Even if the weather isn’t warm and sunny, it’s still a wonderful smoothie to make!

BLUEBERRY GINGER SMOOTHIE by NancyC

Makes 1 (10-ounce) serving

  • 1 cup frozen blueberries
  • 1/2 cup plain low-fat Greek yogurt
  • 1/4 cup low fat milk
  • 1 Tablespoon honey
  • 1/2 to 1 teaspoon grated fresh ginger
  • 1 teaspoon ground flaxseed or wheat germ
  • 2 to 3 ice cubes

Add blueberries, yogurt, milk, honey, ginger, flaxseed, and ice cubes to blender; blend until smooth and creamy. Serve immediately.

It’s so nice having a little touch of spring weather to break up the winter blahs. The weather did get cold again, but now it’s starting to warm up some more…so I’m sure I’ll be making more smoothies! They remind me of spring and summer because I make them often during the warm weather seasons–my favorite times of the year! Are you looking forward to spring as much as I am?

Linked to Fiesta Friday at The Novice Gardener, Thursday Favorite Things at Katherine’s Corner, and Inspire Me Monday at Create with Joy.

Cucumber-Mint Water

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Now that it’s the new year, I know a lot of people who are trying to eat healthy and exercise away all that holiday food. And if you’re trying to get into a healthy routine, drinking lots of water is always a good idea. I actually made this particular pitcher of water at the end of last summer with some fresh mint I was growing in a large pot and some home-grown cucumbers my friend Mary gave me from her garden. I didn’t have a chance to post it back then but now, since it’s winter, you can just buy your cucumbers (use organic if you can) and fresh mint is usually available in the produce section at many stores, too.  The cucumber and mint lightly flavor the water in a soothing, refreshing way. If you like naturally-flavored water, you’ll want to try this out!

CUCUMBER-MINT WATER by NancyC

Makes 8 servings

  • 8 cups water
  • 1 medium cucumber, peeled or unpeeled and thinly sliced
  • 6 to 8 large or 12 to 16 small fresh mint leaves

Put water in a gallon-size pitcher. Add sliced cucumbers and mint leaves and stir everything together. Place in your refrigerator for 1 to 2 hours to chill. When ready to serve, add some ice to the pitcher or pour over ice in your glassware. The water usually keeps for several days if kept chilled in the refrigerator.

If you don’t have mint, you can just make cucumber water–that has a nice flavor, too. Mint by itself is also good in water.

I think water tastes so much better when it’s flavored with natural ingredients. Do you like to flavor your water too?

Linked to Inspire Me Monday at Create with Joy.

Blackberry Peach Smoothie

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It’s been so hot the last few days, a smoothie sounded like the perfect thing to make! I like this recipe because it also has a peach in it–blackberries and peaches are such great summer fruits, so what a great idea to use them together in a smoothie! I found this recipe at Clean and Scentsible. If you don’t have blackberries, you can use blueberries or raspberries. Use your berries frozen–it makes the smoothie thicker, not to mention really cool and refreshing!

BLACKBERRY PEACH SMOOTHIE by NancyC, adapted from Clean and Scentsible

Makes 16 ounces–enough for 2 small smoothies or 1 large smoothie

  • 1 cup frozen blackberries (or substitute blueberries or raspberries)
  • 1 peach, sliced (and pit removed–you can peel the peach if you want–I left the skin on; or, you can use canned peaches)
  • 1 cup vanilla Greek yogurt
  • 1/2 Tablespoon flaxseed or wheat germ
  • 2 to 3 ice cubes
  • 1/2 Tablespoon honey (optional)

Add all ingredients to your blender and blend until smooth and creamy.

This really tastes great on a hot summer day! What kinds of cooling summer beverages have you been making?