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.

Yup.

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Oct
12
1

Watermelon Smoothie

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.

Watermelon Smoothie

Ingredients

  • 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.]
Blend until smooth and creamy. Slurp up!

 

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…

Melon-Pineapple Granita

Ingredients

  • 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

Procedure

  1. 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.
  2. 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.
  3. 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.
  4. 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
Ingredients
  • Ice
  • 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
Directions

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

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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

Ingredients

  • 3 big ol scoops of vanilla ice cream
  • 4 jumbo marshmallows
  • splash of milk

Procedure

  1. Toast the marshmallows under the broiler, flipping over once so both sides get toasty. Watch them so carefully because they will burn really quickly.
  2. 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.)
  3. Top with the other toasted marshmallow. You should probably also top it with whipped cream. I know I sure wish we had some around…
Sep
12
0

Piña Colada-ish

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.

Piña Coladas (kind of)

Ingredients

  • 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

Procedure

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!

 

Oh Summer. We loved you. We will always love you. Some things just epitomize summer in the best of ways. I love summer more than any other season by far and I love everything that goes along with summer, too. Long days, warm nights, sunscreen, sandy feet, popsicles, sticky hands. And watermelon. Is there anything more summery than a juicy watermelon dripping down your face and arms? I’m pretty sure there isn’t.

So, to celebrate the end of Summer, I give you a concoction that pretty much looks and tastes exactly like summer should. And the best part is, you can choose how you want to eat it. Here’s what you need: Watermelon, cucumber, and lime.

You could just throw in watermelon, peeled cucumber and a squeeze of lime juice into your tall cup and blend it, throw in some ice cubes and you have the most perfect porch drink. Or you could freeze some of the watermelon chunks beforehand, blend those together with un-frozen watermelon, some cucumber and lime juice and now you’ve got a watermelon slushie.

Or add in some rum, because why the heck not?

You could also freeze the whole mess into popsicle molds and enjoy it as a frozen snack instead of a beverage. It doesn’t matter how you eat it. Just do yourself a favor and blend up watermelon, cucumber, and lime, take a sip (or a lick) and enjoy these last days before fall sets in. You deserve it.

Watermelon-Cucumber-Lime drink (inspired by Yes, I Want Cake)

  • Watermelon chunks; half of them frozen, half not frozen.
  • Cucumber, peeled
  • Lime juice
  • Rum (optional)

Blend everything together! If you use frozen watermelon you don’t even need ice!

Sep
4
0

Lean Green Machine

Welcome, Magic Bullet, to my humble abode. I’m so excited for all sorts of multi-purposing in our future together.

But what to start with? Maybe something easy. And healthy. I read lifestyle blogs all day long and easy and healthy seems to be the trend nowadays so why not?

I decided to try out the Lean Green Smoothie featured on Camille Styles blog. I adapted it a little and my ingredients are listed below.

Here are the players:

Pretty healthy looking group right?

  • 1/ 2 pineapple, peeled, cored and chopped
  • 1 English cucumber, peeled and chopped
  • 1/2 ripe pear, peeled, cored and chopped
  • Juice from 1/2 lime
  • 1 cup of baby spinach leaves (I was hesitant about this but I did it anyway and couldn’t taste a thing! Which means its negligible flavor-wise, but essential for the healthy ingredients quota.)
  • 10 mint leaves, chopped
  • 1 teaspoon agave nectar
  • Crushed ice

Basically, you want to cut everything up…

So that it will comfortably fit in your bullet, like so…

Blend until you have a nice smooth… well, smoothie.

I decided on the green party cup because I intended to tote this delicious mix to work. But someone had different plans for this lean green machine.

It never even stood a chance.

I’m going to go ahead and assume you all know what Jamba Juice is. Is that a safe assumption? No? Well, it’s a smoothie joint. My little brother happens to work there, actually. Anyway, they make smoothies. Dang good ones, if I do say so myself. But honestly, five bucks for some berries in a blender? No thanks. I’d rather make it myself. And I’m not gonna lie to you guys, I make really good smoothies. But they have this one smoothie there that is ridiculous. It shouldn’t be called a smoothie, it should be called a shake, really. It’s ri-donk-ulous. It’s called the Peanut Butter Moo’d. They have it in chocolate, too. But I’m still not willing to fork out the dough for it. Not to mention it’s like  five zillion calories. Seriously. Not that I even care. But. Still.

Enter: Bullet. Also: frozen bananas. I’ve already told you guys how these suckers can make freakin ice cream, yo, and now I’m here to tell you they are clearly the secret to a creamy peanut butter shake. Which you are more than welcome to add chocolate to. I added nutella. Because, why wouldn’t you?

And you can bring it to work. And it will make you smile.

Peanut Butter Smoothie (inspired by the Moo’d. Created by yours truly.)

Ingredients

  • 1 frozen banana, 1 non-frozen banana cut into chunks. (Here we have these little mini bananas called apple bananas. They’re the best things ever. But if you don’t have those, and are using regular ol’ cavendash which are ginormous, you could just use half one of each frozen and non frozen)
  • 2 tbsp creamy peanut butter (ps this is one serving size. score for portion control!)
  • a few glugs of milk
  • Nutella, like, however much you want.
  • I also threw in a couple chunks of frozen papaya because a) they were severely freezer burned and needed to go and b) I thought they’d add a bit of sweet that would be nice. you could throw in whatever frozen fruit you have on hand: peaches, mango, whatevs. Maybe not berries because they are a) tart and b) red which means you’d have a nasty color smoothie. Just sayin’.

Procedure

  1. blend.
  2. drink.
  3. smile.