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?
My latest banana-inspired recipe also has fresh strawberries in it–the perfect muffin for summer! They’re so moist and full of delicious chunks of fresh strawberries. I love how the sprinkling of coarse sugar gives these muffin tops a little sparkle and crunchiness, too! I just did a light sprinkling, but you can do a heavier sprinkle if you want a real sugary top. So the next time you have some ripe bananas and fresh strawberries on hand, keep this recipe in mind! 🙂
1 cup chopped fresh strawberries (cut into small chunks)
1 cup mashed ripe bananas (about 2 medium)
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Optional: coarse sugar for sprinkling on top of muffins (use about 1/4 teaspoon per muffin or a little more, if you like)
Preheat oven to 375˚F. Line a muffin pan with 12 paper liners; set aside. In medium bowl, blend sugar and butter, then add in egg, and vanilla, blending well. Mix in the strawberries and bananas. In large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add strawberry/banana mixture to the flour mixture and stir until just combined. Fill muffin cups 3/4 full and sprinkle tops with coarse sugar, if desired. Bake at 375˚F for 15-16 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, the remove and cool completely on wire rack or serve warm.
These muffins are great for breakfast, brunch, or an afternoon snack–they’d go great with some Strawberry Lemonade, too! Do you have a favorite strawberry/banana recipe?
Lemon and strawberry are two great summer flavors and I’ve been seeing Strawberry Lemonade photos come up quite a bit this summer on Pinterest. So I thought I’d try a recipe out from Better Homes and Gardens. I added a little more strawberries and also more lemon juice than the original recipe calls for because I like things really lemony! It’s the perfect drink to sip on as you’re sitting on your patio on a sunny summer day! Summer is going by much too fast, so maybe taking some time to enjoy Strawberry Lemonade will help slow it down! 🙂
STRAWBERRY LEMONADE by NancyC, adapted from Better Homes and Gardens
Makes 8 servings
1 1/2 cups sugar
4 cups water
2 1/2 cups fresh strawberries, hulled (I chopped the strawberries into chunks before measuring out the 2 cups)
1 1/4 cups lemon juice, or the juice of 5 to 6 lemons
Optional: additional whole or halved strawberries and lemon slices for garnish
Combine 1 cup of the sugar and 1 cup of the water in a small saucepan; cook and stir over medium heat until the sugar dissolves. Set this syrup mixture aside to cool.
Combine remaining 3 cups water, 1/2 cup sugar, and the strawberries in a blender and process until smooth. Transfer this mixture to a 2–quart pitcher; add the cooled syrup and lemon juice. Stir to combine. Fill pitcher with crushed ice or ice cubes.
If you want to add a special touch, garnish each glass of lemonade with lemon slices and/or fresh strawberries.
NOTE: To make ahead, prepare the lemonade mixture as directed, but do not add ice. Cover and chill up to 8 hours. Add ice and serve.
I think it’s fun to make fruit-flavored variations of lemonade! Do you make lemonade often?
This is an easy, fruity drink to make–perfect for enjoying on a sunny spring day! This cooler has strawberries that you mash, or muddle, to release the juices, and then you add in the orange juice for a really great fruity combination! If you need to make a larger amount of servings, just multiply the ingredients by the number of servings you need–you could even mix up a large batch in a pitcher!
When I was mashing up my strawberries, I found it was easier to do that in a medium-size bowl, and I used a spoon to mash them. But you could also mash them right in the glass if that works best for you.
STRAWBERRY–ORANGE MINT COOLER by NancyCreative, adapted from Martha Stewart
Makes 2 servings
Half a pint (8 ounces) of strawberries, hulled
4 fresh mint leaves
2 cups orange juice (or tangerine or mandarin juice)
mint springs for garnish, optional
Divide strawberries between 2 (10 or 12-ounce) glasses. Add 2 mint leaves to each glass. Muddle (or mash) strawberries until they are crushed and juicy (you can use a spoon or muddler to do this). Add 4 or 5 ice cubes to each glass, then fill each glass with 1 cup of orange juice. Garnish with mint sprigs, if desired.
If you want a slightly fizzy drink, use 1 cup juice mixed with 1 cup sparkling water. It will be less sweet, but the fizziness is nice!
This would be a great beverage to serve at a spring breakfast or brunch. Maybe even on Easter! What types of fruity beverages do you like to make?
Now that the weather out my way is warming up a little, it feels like spring is just around the corner–and I love having smoothies for breakfast during the spring and summer! So to celebrate the warmer weather, I decided to make this smoothie. Maybe I’m jumping ahead of the winter season a little, but I’m just so ready for spring!
You use frozen berries in this smoothie, which makes it convenient because you don’t have to worry about having fresh berries on hand in your fridge–just pop them out of the freezer whenever you want to make this! Use one kind of berry or use a variety of berries to equal 1 1/2 cups (I used a mix of strawberries and blueberries in this smoothie). This also is sweetened with honey, but you could use whatever kind of sweetener you like best. It’s a great way to start the day!