I have been trying to eat "cleaner" this week. While my eating habits are pretty good overall, I do have a wee bit of a sugar addiction. So, this week I am getting my sugar in the form of fruit, starting each day with a smoothie of some kind.
If you are looking for smoothie recipes, visit my post about the pineapple spinach smoothie I made the other day. That day I happened to have fresh pineapple in the fridge. Another day we had a few pears lying around getting soft, so I decided to put pear in my smoothie.
My son was home for a "snow day" without the snow. He asked if I could make him a "pink" smoothie. His dad has been making smoothies in the mornings lately and he often uses blueberries and a lot of soy milk, which produces a purple but slightly milky-looking smoothie.
I favour bananas and strawberries, which happen to be just the ingredients to produce a pink smoothie. I made enough for the both of us to enjoy. Recipe follows. Replace some of the orange juice with water if you prefer less sweetness.
My daughter also had a food request recently. More of a party request really.
We so enjoyed the family sushi party we had a few weeks ago that she wanted to do it again. She hoped to surprise her brother and her dad, so she polled them in advance about their favourite takeout food, colours and pop.
Her brother, her dad and I all picked sushi and that's what she decided to go with, even though it wasn't her personal choice. For the colour scheme, she wanted to please everyone, so we decorated in pink (for her and me) and green (for her brother and her dad). We set up on the coffee table in the basement and watched "Wreck-It Ralph" while we ate. I think it might just become a regular tradition.
Nasoya sent me some of their new and improved vegan Nayonaise sandwich spread recently and I used one of their recipes to make vegan banana muffins. Of course, I added chocolate chips. I will be posting more about the recipe soon.
And now for a What I Ate Wednesday look at my Tuesday food intake. I started the day with a green smoothie. I keep a tub of organic baby spinach in the fridge so I can throw a handful in my smoothie every day or two.
For lunch, I made a panini on a gluten-free bun. I used tomatoes, baby spinach and Daiya shredded mozzarella. As you can see, the gluten-free bun did now hold up to the panini press very well.
I followed the sandwich up with some leftover corn pasta with marinara sauce.
And then it was Versatile Vegetarian Chili served over brown rice for dinner. This chili is super easy to make and quite tasty. I really should have had salad, but I'm lazy like that.
I usually like to top this with guacamole, but we were out of avocados.
What's your favourite ingredient to put in or on top of your chili?
Pink Pear Smoothie
Keywords: breakfast snack vegan vegetarian banana strawberries raspberries pears
Ingredients (2 servings)
- 1 banana
- 1/2 large pear
- 10 frozen strawberries
- 1/4 cup frozen raspberries
- 1 cup orange juice
Blend and enjoy!
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