One of my favorite recent discoveries is Horchata. I had never had it before, but I tell you, there’s almost nothing better than sitting in the sun sipping on a giant glass of horchata.
Proof positive here:
And it’s really easy.
Just note, you have to start this recipe three hours before you want it, because there’s a wait time!
- 1 cup uncooked long grain rice
- 5 cups of water
- 1/2 cup milk
- 1/2 tablespoon ground cinnamon (to taste)
- 2/3 cup white sugar
- 1/2 tablespoon vanilla extract
1. Pour the rice into the Magic Bullet cup and fill most of the way with water.
2. Blend until the rice begins to break up.
3. Mix with the rest of the water in a large pitcher.
4. LET THE MIXTURE SIT FOR THREE HOURS.
5. Strain the rice water into a pitcher and discard the rice.
6. Add the milk, cinnamon, sugar, and vanilla extract.
7. Stir well and chill before enjoying!
BOOSTER. JUICE. More like, I’m gonna boost ya’ WITH this juice.
No, I won’t be stealing your car again.
Yes, I will be making your life better, your body happier.
And yes, this sure as heck will help get your tush in gear.
Fire up that Magic Bullet Blender, baby.
We got fruits. We got veggies. We got almond milk.
All natural. No preservatives. No nonsense.
Toss some brown rice powder for added PROTEIN.
It’s a no-brainer.
The boyfriend Aaron and I made this concoction for the first time while I was up in Canada in October, hence the added brown rice powder for additional protein. We used raw, plant-based protein powder – the brand was Sunwarrior. Google it. (No I am not promoting products – it’s just legit and very good for you).
I wanted to explain that added protein, because I know if I read that note above and then saw a picture of a broad like me. who openly talks about how she wishes they made camel packs for melted cheese, I’d be judgmental, too.
On that note, Thanksgiving has left me resembling a bloated, hybrid version of Antonio Banderas and Frida Kahlo, so you can bet your bullhorn that I whipped out that Magic Bullet Blender this morning and toted some of this liquid gold to work.
See below, babes.
- 1 cup almond milk
- 1 cup carrot juice (or cranberry, apple or orange juice)
- 1 banana
- 1/2 cup unsweetened, no sugar added, frozen strawberries
- 1/2 cup unsweetened, no sugar added, frozen raspberries
- 1/4 cup julienne carrots
- 3 large kale leaves
- 2 tbsp brown rice protein (optional)
- 1 tbsp flax seeds
- 1 tsp ground cinnamon
- 1 tsp ground cocoa
1. Add all your ingredients to the blender pitcher.
3. Blend for 10 seconds. Check. Blend a bit more if you’d like. You’re done.
Talk about covering all your nutritional bases in one shot, eh?
Ever hear that song by Crystal Waters? 100% Pure Love?
No? I pasted the link below for you.
Because that is:
A. What you are drinking. One hundred percent PURE love.
B. An unbelievable song.
Until next time, my little protein pioneers – do yourself a favor and get’cha Magic Bullet on.
Sending all my love, from my big heart in Connecticut, to all of yours —
Ugghhhhhhhh don’t you just love fall? I wouldn’t know. I’ve never experienced the season. I suppose that’s not entirely true. But I kind of live in Hawaii, which is kind of summer all the time. I’m not complaining. But I love the idea of fall. Mostly I love the idea of pumpkin. So let’s talk about it.
Everyone loves pumpkin, apparently. Although I really wish it were spelled ‘punkin’ like how your aunt mildred or someone probably used to call you growing up. And you totally hated it, but now you totally say it like that all the time. And when you become an aunt [or an uncle], you know you’re totally going to call your nieces and nephews ‘punkin.’ This has nothing to do with anything. Have a drink.
Pumpkin Spice Frappuccino [adapted from Chocolate Covered Katie, whose blog you should probably check out because this is only one of a bajillion awesome looking things she has on there..]
- 4-6 coffee ice cubes [meaning make a strong cup of coffee, and then freeze it in your ice cube tray. Genius right? I didn’t think of it. But I totally wish I did.]
- 1/4 cup milk
- 1-2 tbsp pumpkin puree
- 1 tbsp powdered sugar
- 1/2 tsp cinnamon
- pinch of nutmeg and a teeeeennyyy pinch of ground ginger
Dump it all in your Tall Cup and blend the heck out of it with your cross blade. It’s the best thing ever. And there’s no ice to water it down because your ice is coffee. GENIUS, I tell you!
The only thing that would make Elvis Presley more proud of this milkshake would be to add bacon and deep fry it.
I always liked the King’s tunes, but what really caught my attention early on was the profile of what he ate. Apparently his favorite sandwich was a giant loaf of bread, hollowed out, slathered in peanut butter and chocolate, with slices of banana and bacon, deep fried.
A man after my own heart.
Since it’s too much work to fry up a pound of bacon at 11 PM, I made this milkshake that reminds me of that fabled sandwich.
Grab a jar of peanut butter, a carton of ice cream, two bananas, and some milk.
Now scoop three generous scoops of ice cream, a heaping spoonful of peanut butter, add sliced bananas, and douse with some milk.
Nevermind what it looks like at this stage.
It will be delicious.
And it’s especially delicious if you eat it while wearing Mario Kart pajama bottoms.
We drink a lot of smoothies around here. But they’re usually all the same. That’s what happens when you buy frozen fruit at costco. You end up drinking the same dang thing every day. So sometimes, we want to change it up. Get a little crazy. Throw a little curveball. Freeze some watermelon and smooth it up.
It’s a good idea to change things up every now and again.
- Frozen watermelon chunks
- Orange juice
- Plain Greek yogurt [if you haven’t already jumped aboard the Greek yogurt train, choo-choo, people! Hop on! It’s the greatest train around! P.S. It’s all about full-fat yogurt, too. Brown Cow Cream Top Greek and Greek Gods are my personal favs. And they’re not even paying me to say that.]
I’m going to be entirely honest with you: I’m an ice cream kind of girl. If I had a choice between sorbet and ice cream, I’d pick ice cream every single time. Popsicle vs. ice cream? Ice cream for the win. Cake vs. ice cream? Ice cream wins. Pie vs. ice cream? I’ll take both, thank you very much. But, you see, we are turning over a new leaf here in my tiny little kitchen. This is a leaf of a slightly-more-healthy sort. So we’ve nixed the ice cream. At least for a little while. But I can’t live life without dessert after
every meal dinner.
Enter: granita. Not 100% sure what it is in real life, but in my world, it’s basically frozen fruit juice. Or a mashed up popsicle. Or a wanna-be shaved ice. Whatever. It’s delish. And way easy to make. And has zero [refined] sugar. Which means I can eat it All. The. Time. And hopefully not end up with diabetes…
- 1/4 melon or cantelope [honestly I have no clue what kind of melon we used. it was yellow on the outside with smooth skin and orange on the inside. any ideas what kind of melon that is? it was daaaang delicious. but any kind of melon will do. honeydew would probably be awesome]
- 1/4 pineapple [if you use those giant pineapples. If you use small ones like me, you could up this to half.]
- splash of orange juice
- Cut up your melon and pineapple into chunks. Place chunks into the Magic Bullet big ol’ blender attachment [or do this in batches in the tall cup]. Pour in a splash of orange juice. Blend until very smooth.
- Strain liquid through a fine mesh sieve into a shallow, high-surface-area container that is freezer safe. A lid is helpful, but not required.
- Freeze for about 1 hour, then, using a fork or knife, crunch up the mixture so that it doesn’t freeze too solid. Freeze for another 3-4 hours or until frozen through.
- To serve, scrape along the top of the container with the side of a spoon. You want to shave the ice off the top, not cut or scoop any out. Eat and enjoy!
A couple weeks ago, Julie (my roommate) and I made the mistake of watching The Patriot late at night. It was a mistake not because it’s a Mel Gibson movie, but because we had forgotten how incredibly depressing it is.
Just one hit after the other, the low blows just never stopped.
And that’s when Julie’s Midnight Smoothie came to the rescue.
This recipe is perfect for those nights when you need to do some emotional eating.
We used a very precise, and by precise I mean whatever we had in our kitchen that went well together, combination of ingredients.
We threw a scoop of strawberry ice cream, one banana, ½ cup of milk, and a healthy amount of chocolate syrup in the Magic Bullet Party cups and had a private party for two.
It doesn’t get much better. So if you find yourself alone at night with your feelings and you’d like to drown those feelings, try this one out.
In an ideal world, I’m a morning exerciser. Of course, sometimes I need to rearrange my schedule to fit my busy day, but if I can fit my daily sweat in before noon, I’m a happy camper. This usually means that by the time I’m done teaching a spin class or running a few miles, my body is needing some fuel. Often times, I’ll turn to a smoothie as I know the nutrients will be easily absorbed and it won’t weigh me down like a midday meal does. My favorite combination isn’t pretty, but it sure does the trick…
Tropical Energizer Smoothie
- Coconut water (the one from Pressed Juicery is the only one I’ll drink)
- Frozen pineapple
- 1 scoop vanilla protein/nutrient powder (Clean Program’s Nourish does the trick, or try NutriBullet’s SuperFood Protein Boost)
- 2 handfuls of spinach
Add the ingredients to taste — if you like your smoothie a bit slushier, take a heavy hand to the ice. If you like a smoother sip through the straw, ease up on the bulky ingredients and add more coconut water.
The powder and spinach provide the bulk of the nutrients (hello, iron and calcium!), the pineapple adds sweetness, fiber and the digestive enzyme bromelain, and the coconut water helps to restore electrolytes. Super hydrating, sweetly refreshing and the perfect post-work companion!
Katie Horwitch of The Chalkboard Mag
Well, I guess this is kind of another way to have summer for longer than we are allowed by the seasons. Smores are pretty much a summer staple, but, for whatever reason, no one ever eats them any other time of the year (uh, I know the reason actually, it’s called cold. no one camps in the cold). If you’ve never had a smore, and to be honest it’s difficult to imagine anyone growing up without ever eating one, (but I know you people probably exist out there) firstly you should make a real one. Toast two marshmallows, preferably over an open fire (but the broiler will do in a pinch), and smooooosh them in between two halves of a graham cracker and four squares of hersheys chocolate. That is the world’s most perfect smore.
Now. I’ve never eaten a smore at home. Smores are for camping. It would feel totally blasphemous. But pretty much every camping trip, you come home with a half a bag of jumbo jet-puffed marshmallows leftover. And marshmallows, all on their own in their spongey-plastic bagged glory, just aren’t all that tasty on their own. But add fire, and holy cow is there anything more awesome than a toasted marshmallow?!
Well, yeah. You could blend it up with some vanilla ice cream. That. That would be better.
Toasted Marshmallow Milkshake (inspired by Cupcakes and Cashmere)
- 3 big ol scoops of vanilla ice cream
- 4 jumbo marshmallows
- splash of milk
- Toast the marshmallows under the broiler, flipping over once so both sides get toasty. Watch them so carefully because they will burn really quickly.
- Put three giant scoops of ice cream and a splash of milk into a tall cup, toss three of the toasted marshmallows inside and blend until smooth, but not watery. (If you accidentally add too much milk, don’t be afraid to add more ice cream.)
- Top with the other toasted marshmallow. You should probably also top it with whipped cream. I know I sure wish we had some around…
Duyen made some virgin piña coladas recently that looked delicious. And it seems we are on similar wavelengths because I made some, too. Only I like rum. Quite a lot actually. Also, I wasn’t smart enough to look up an actual piña colada recipe, so I just made it up. We had pineapple. And coconut milk. Seemed easy enough, right?
Not going to lie, it took a couple of tries. A lot of re-blends, if you will. So I don’t know if this really qualifies as a true piña colada. But it is fabulously delicious and will certainly make you forget that fall has begun to descend upon us and our days of sunning ourselves a the beach are all too rapidly coming to a close.
- 1 oz coconut milk
- 2 oz light rum (the clear kind not the brown kind or your drink will be ugly)
- 1/4 large or 1/2 small pineapple (we buy these adorable tiny ones from the farmer’s market so I used a half a pineapple per glass but your typical pineapples are much bigger, so I’d say 1/4 or 1/3 would be more appropriate)
- splash of orange juice
- whole bunch of ice
Put your pineapple, coconut milk, orange juice and rum into a tall cup fitted with the cross blade. Blend together. Remove top and add in ice to fill up the cup. Blend again until slushy and sloshy and fabulous. Drink up!