Category Archives: Smoothies

A Regular Breakfast Shake

Does your busy schedule occasionally upset your digestive tract? Sure, you’ve seen those TV commercials about probiotics, but have you priced any of those products? I have. According to Dr. Oz (and countless other medical and nutritional authorities), you’re dollars ahead if you follow Grandma’s advice and eat your prunes.

You don’t like the taste of prunes? I certainly don’t. But here’s a suggestion: hide them in your fruit smoothies. I add 5 (one serving, according to the package) prunes to the following recipe, which serves 2. Tastes sweet and keeps your plumbing running smooth, too.

RECIPE

Breakfast Shake

Ingredients:

1 cup milk or soy milk
1 orange, quartered and peeled
1 apple, quartered and cored
5 prunes
1 cup frozen peaches or assorted frozen fruit

Directions:

Add ingedients in the oder in which they are listed to the Vitamix container. Secure lid. Set to Variable Speed 1 and turn on the machine. Gradually increase to Speed 10 then flip switch to High. Process for 1 minutes.

Makes 2 servings.

No added sweetener is necessary because the prunes are very sweet. If prunes still are a turn off for you, think of them as dried plums. 🙂

You don’t have a Vitamix? Ask Santa for one now. Click through the ad in the sidebar and get free shipping. You won’t regret owning a Vitamix. The more you use it, the healthier you’ll be!

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Filed under fruit, Healthful Eating, Smoothies

Guilt-free Ice Cream

I refuse to pay a lot of money for sugar-free fat-free ice cream when I can make my own. If there’s no fat and no sugar, what are you paying for?

Today I made strawberry ice cream (or perhaps I should call it ice milk) my way. It’s so easy with the Vita-mix. Here’s how:

RECIPE

Strawberry Ice Milk

Ingredients:

  • ½ cup skim or 1% milk
  • 2 cups frozen strawberries
  • 1 Tbsp. Splenda® sweetener

Directions:

  1. Pour milk into the Vita-mix wet ingredients container.
  2. Add Splenda and strawberries.
  3. Turn on low then gradually step up speed to high. Use the tamper to push the strawberries into the Vita-mix blades.
  4. Run Vita-mix just until strawberries dissolve and mixture resembles ice cream.
  5. Serve!

Yield: 2 servings

Variation: Use real cream or half-and-half for richer ice cream 
From RECIPES FOR RECOVERY ©2011 Cheryl Norman

Strawberry Ice Milk

Guilt-free Strawberry "Ice Milk"

Isn’t this a yummy way to satisfy two of your daily fruit servings plus a little dairy? Enjoy!

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Filed under desserts, fruit, Healthful Eating, Recipes, Smoothies

Meal Replacement Drinks

I got this idea from the Vita-Mix website while watching a demo video for a green smoothie. Here is my recipe for a meal replacement shake. It provides a serving of dairy protein, a serving of vegetables, and two servings of fruit in each shake.


RECIPE

Meal Replacement Drink

Serves 2

Ingredients:

1 cup skim milk

¼ cup nonfat dry milk

¼ cup Splenda® or other sugar-free sweetener

½ tsp. Vanilla extract

dash nutmeg

1 orange, peeled

1 apple, cored and quartered

1 cup frozen mixed fruit (I use a peaches, pineapple tidbits, strawberries, and melon mix)

1 cup frozen spinach

Add ingredients to the Vita-mix container in the order listed. Start on Low then gradually flip switch to the High setting. Blend for approximately 90 seconds or until fully blended. Pour into two large glasses and drink immediately.

Ignore the icky green color. This smoothie is delicious, nutritious, and filling.  You can experiment with variations by adding carrots or cabbage combined with other fruits.  I recommend always including an apple and an orange for balanced nutrition.

If you don’t have a Vita-mix, visit their website.  There’s nothing comparable on the market.  I’ve owned one for 14 years and can’t imagine life without it!

Cheryl

 

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Cooking Ahead

COOKING TIP #1

Cooking ahead is one of the mainstays of Hasty Tasty Meals. This weekend, I caught a buy-one-get-one-free sale at my local supermarket on London broil-cut roasts and boneless, skinless chicken breasts. I stuck both roasts in my gourmet slo-cooker and let them roast while I “fried” the chicken breasts in my electric skillet (It took two batches for the quantity of chicken breasts) for 25 minutes. In addition, I cooked up a bag of brown rice, which can be reheated and used in a number of meals .

I sliced half of the roast and froze in meal-size portions using my Food Saver (those are handy, but you can also use Ziploc® Freezer bags). I also packaged and froze meal-portions of the chicken breasts. Then I shredded some of the beef for burritos, cubed some for a beef pot pie, and ate sliced roast for dinner warmed with my broth-cornstarch fat-free gravy.

Some of the chicken will be used for chicken salad, some shredded for burritos (we love burritos), and some will be warmed in gravy and served for dinner as with the beef. I’m finished cooking for the week, I’m serving us healthful meals, and I’ve saved money!

COOKING TIP #2

A Vita-Mix is expensive, but I can’t imagine giving mine up. Here’s a yummy way to have a serving of dairy and a serving of fruit:

To the Vita-mix, add:

1 cup skim milk
2 oranges, peeled
1 Tablespoon vanilla extract

¼ cup Splenda® granular
¼ cup powdered milk
2 cups ice cubes

Blend on high for one minute until smooth and frothy. Makes two 16-oz shakes. It rivals the fast food orange cream shakes in taste, and is a lot more healthful.

RECIPE

With summer coming up, we’re faced with the cookout season. Don’t let get-togethers derail your healthful eating. If there’s an opportunity to contribute to the meal, offer to bring a dish or two. Then you’ll control the ingredients! Are you a sucker for the ever-popular green bean casserole? (I’m not, and only God knows why that dish’s popularity endures, 😕 but that’s just my opinion) If so, here’s my lightened version.

GREEN BEAN CASSEROLE

Serves 8

Ingredients:

½ small onion, thinly sliced

1 Tablespoon butter

2 regular size cans of reduced sodium green beans, drained

1 can Campbell’s Healthy Recipe Cream of Mushroom Condensed Soup

½ cup skim milk (add more if needed)

1 8-oz can mushrooms stems and pieces, drained

½ cup shredded Parmesan cheese

½ cup crushed corn flakes

Directions:

Melt the butter in a medium skillet then add onion slices. Cook until onions caramelize. (This is when the sugars in the onions turn them a nice brown color) Remove from heat and set aside. Meanwhile, in a large measuring pitcher, combine the soup and milk then blend. Stir in the mushrooms.

In a three-quart baking dish, combine the soup mixture with the green beans. Spread the cooked onion slices on top, then sprinkle with Parmesan cheese and crushed corn flakes.

Bake, uncovered, for thirty minutes. It’s not the French-fried-onion-rings-on-top version, but it’ll still have crunch and taste good, too. Eliminating the onion rings saves a ton of empty calories, but keep that to yourself.

Happy Summer! 🙂

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Filed under cooking, Green Beans, Healthful Eating, Recipes, Smoothies