Triple Berry Smoothie

I love Jamba Juice smoothies, but I don't like paying $5 for one. I looked up recipes online for my favorite smoothie. I made few changes and this smoothie is as good if not better than the real thing. Wait, this one is the real thing.

My girl loves it and I don't mind because it is so good for you.

Triple Berry Smoothie
1/2 cup water
1 cup frozen strawberries
1 cup frozen blueberries
1/2 banana
1/4 cup raspberry sorbet
1/4 cup ice cream (vanilla, strawberry, or some type of berry ice cream)
1 cup ice (optional, but ice makes smoothie a little thicker)

Combine all ingredients in a blender and process until smooth. If it is too thick, add a little water. Pour into a glass, stick a straw in and drink up right away.

Whole Wheat Pancakes

I adore pancakes, but the pancakes that I tried before were either too gummy, thick, chewy or just plain fussy. These pancakes are easy because you mix them until the batter is smooth. No need to worry about overmixing the batter and leaving just the right amount of chunkiness. The pancakes turn out soft and crispy around the edges.

You will need a stick of cold unsalted butter to brush the skillet. I normally like to replace butter with olive oil, but I think the butter adds that nice crispy edge. You also just got to use a cast iron skillet. It keeps it heat and really crisps up the pancakes. Be sure to start to preheat as before you start making the batter.

I grind my own soft wheat, but I would think that any soft whole wheat flour would give the same results.

My girl loves these and runs over when I tell her that pancakes are ready. She then sits down and says 'helpy', which means 'help me eat the pancakes mom'.

Whole Wheat Pancakes

1 1/4 cups soft whole wheat flour

1 cup plain yogurt, any fat

1/2 cup water

1 large egg

1/4 cup olive oil

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon vanilla extract

Set a cast iron skillet on the stove and start it preheating over low heat.

In a bowl, mix all the ingredients until smooth. When the skillet is ready, take a stick of butter and rub it over the bottom of the skillet (just enough to lightly coat it in fat). Place 2 to 3 mounds (1/4 cup big) of batter and cover with a lid. When one side is ready (sides will be a little set), flip it over and cook on the other side.

Stick a dollop of butter and pour honey over the stack. Enjoy these right away.

makes enough for 2-3 people

Olive Oil Blueberry Muffins

The muffins are very easy to make and are good for you because of the blueberries, whole grains and olive oil. I used as little sugar as possible in these and that makes the olive oil noticeable, so make sure that you like that before making them.

Olive Oil Blueberry Muffins

1/2 cup old fashioned oats
1/2 cup orange or grapefruit juice
1/2 cup olive oil
1 large egg
5 tablespoons sugar
1 1/2 cups soft whole wheat flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cup fresh blueberries, fresh or frozen (see note)

Note: if using frozen berries, put them in a colander and rinse until the water runs clear. Once the water is clear, shake to drain and add them to the batter.

Crumb Topping
1 tablespoon sugar
1/4 cup soft whole wheat flour
2 tablespoons unsalted or salted butter, cold and cubed
1/4 teaspoon ground cinnamon

To make the muffins, combine juice and oats in a bowl. Add olive oil, egg and sugar. Stir to combine. Add the flours, leavening and salt. Fold the dry ingredients in and then gently fold in the blueberries. Divide between 12 muffin cups. and sprinkle the topping over the tops of muffins.

To make the crumb topping, combine all the ingredients in a bowl and using your fingertips rub the butter and dry stuff together. You want the butter to stay the size of peas or so. Sprinkle the topping over the tops of the muffins.

Bake 20-25 minutes at 350 F. Cool completely and store in an airtight container.
 
makes 12 muffins