Chocolate, Banana, Peanut Butter, and Kale Smoothie

“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.” Jane Austen

The autumn colors in our driveway are starting to bloom.

Yes, you read that right, a chocolate smoothie with kale. It appears that kale is one of those foods that people have either a love or hate relationship with. Trust me, when
it comes to this recipe, you will not even know it has kale as an ingredient.

When I first started drinking green smoothies I found that a frozen banana is key
because it gives the smoothie sweetness and makes it creamy. I buy several
bunches of bananas and when they get extra ripe, I peel and toss into a bag in
the freezer. That way I always have bananas on hand for smoothies. Over the
summer I did the same thing with the kale that we grow. Kale is so simple to
raise and it is wonderful in salads, soups, and smoothies. You will want to add
some to your garden. We harvested from the same patch of kale all summer long
because it does not get bitter like some greens do.

When you start making smoothies you will never throw out bananas again. The riper the sweeter the smoothie!

If you are not familiar with green smoothies, they are a great way to fortify your
iron and strengthen your immune system. Since the blender breaks down the cell
walls of the greens, it makes it easier for our bodies to absorb the nutrients.
If you do not have a high-powered blender I recommend blending up the greens
and liquid first and then adding the fruit (cut up in small pieces) a little bit at a
time. When you freeze your bananas you will want to slice or break them into
small chunks.

This smoothie is a current favorite in our house. Not only does my husband love
to take one to work in the morning for breakfast, my step kids Avalon and Lukas
enjoy drinking one at any time of the day. It makes a great filling and healthy after
school snack!

Make sure you let me know you what your favorite green
smoothie combination is. I would love to feature your recipe in a future post. As we head into the winter months it is especially important to fuel our bodies with nutritious ingredients. I lift my glass to you and yours. I hope you enjoy this smoothie combination as much as the Waldo family
does!

Chocolate, Banana, Peanut Butter, &  Kale Smoothie

*1-3 cups of kale (I really like to pack the greens in my smoothie, but if you are
just starting you may want to add just a bit at first. Spinach also works well in
smoothies because it’s naturally sweet)
*1 frozen banana
*1 scoop of chocolate protein powder (gives the smoothie some staying power,
which makes it a great breakfast)
*1 Tablespoon of peanut butter
*Handful of ice cubes (can use more for thicker smoothie)
*1 cup of liquid (you can use milk, dairy free substitutes, or water) I usually start
with ½ cup of liquid and add more as I blend. You may use more of less,
depending on how thick you want your smoothie.

There is a reason we named our farm Superior Maple Grove Farm.

Our handsome puppy Apollo. He just went to the vet and was a complete gentleman for his shots. At 5 months old he already weighs in at 56 pounds.

What a sweet boy! ❤

Remi is a great big brother. He tolerates Apollo and is protective of him.

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His & Her Breakfast: Overnight Oatmeal

“But once in a while, you pick the right thing, the exact best thing. Every day, the moment you open your eyes and pull off your blankets, that’s what you hope for. The sunshine on your face,warm enough to make you heart sing.”
― Sarah Ockler

If you have been following my blog for the past five years, you know that I am a fierce lover of summer. No, it is not because I am a teacher (though I do appreciate the time to recharge). Summer to me means not feeling guilty when there are dishes on the counter (and when a pack of paper plates gets thrown into our shopping cart). It means adding more perennials to our landscape, the sound of kids shrieking with glee from the pool as I weed the strawberry patch, and a hot night ending with fireflies and a thick slab of juicy watermelon with fresh mint from the garden and scoop of mango and coconut sorbet.

Of course in my mind’s eye, when June comes I plan to make the most of every moment. This year was no exception, trust me, I had so many DIY projects on my list that my husband mastered the stink eye (okay, he already had it down). However, when school ends, and my routine is thrown off kilter, I sometimes falter with productivity. That is why I try to keep up on grocery shopping, meal planning, and keeping daily rituals.

The biggest fib that I tell myself when summer comes is that things are going to slow down. Okay, maybe when it comes to grading papers and lesson planning, but summer is fleeting and there are places to be, people to entertain, and project-upon-project to complete.

This summer for my family means ice time to build hockey skills for the kids, an epic road trip into the mountains of Montana, starting an addition on our 125+ year old log home, and my husband getting used to his new position of K9 Officer. Not to mention tending to our massive gardens, canning, raising animals, and all the things that owning a farm entails.

While cooking is my passion, I admit that sometimes when I am immersed into a summer project, preparing a meal is the last thing on my mind. Therefore, I like to keep things simple in the summer. I always make sure to send my husband off to work with breakfast, but as one cup of coffee turns into two, I sometimes have to remind myself that it is important that I have something healthy to eat as well. This is where refrigerator oatmeal comes into the morning. Last year, I shared a few recipes for this simple breakfast idea. Refrigerator oats get a lot of traffic on my blog and it is one recipe that people tell me that they “keep meaning to try.” Well, in case that is you, here is your reminder. If you are busy, this is one meal that will honestly be life changing. It certainly has been for the Waldos.

This oatmeal is consumed cold (think yogurt and fruit parfait). I know it sounds strange to not cook the oatmeal, but it softens and takes on a pleasing texture in the refrigerator. I use wide-mouthed one-pint mason jars and you can prepare them a few days in advance. The glass jars keep the ingredients fresh, are easy to wash, I always have them on hand, and make the oatmeal visually appealing. They are so easy to prepare that if I did not prep on Sunday, I can throw them together each night when I take care of the dinner dishes.

My husband’s morning routine rotates between refrigerator oats or a green smoothie (kale, spinach, banana, peanut butter, chocolate protein powder, and milk). While I enjoy the refrigerator oats too, I like mine a little more tart than he does. Therefore, I make a few variations on mine, but the basic recipe is the same.

*1/3 cup of old fashioned oats (quick cooking oats don’t hold up as well)
*1/3 cup of milk (you can substitute almond, coconut, or any non-dairy milk)
*1/3 cup of Greek yogurt (Greek yogurt often has more protein)

Add the above ingredients into the jar and stir well. Top with sliced fruit and/or berries (fresh or frozen), nuts, or any other toppings that you want to add.

For my husband’s jar I use a ½ a heaping cup of oatmeal and Greek Gods flavored yogurt. My preference is plain Greek yogurt (Fage is my favorite brand) and I add a couple of teaspoons of honey and lemon juice and zest.

The two varieties I am sharing today have the following:

HIS

½ cup of old fashioned oats
1/3 cup of milk
1/3 cup of black cherry Greek yogurt
½ teaspoon of cinnamon (stirred into the oatmeal, milk, and yogurt)
2 Tablespoons of blueberry pie filling
Almonds (I purchased cinnamon almonds from the our new Meijer supermarket)
Fresh blueberries
Raspberries

HER’S

1/3 cup of old fashioned oats
1/3 cup of milk
1/3 cup of plain fat free Greek yogurt
Lemon Zest
1 Tablespoon of lemon juice
2 teaspoons honey
Fresh blueberries
Fresh raspberries (in the winter frozen raspberries work well – I add them frozen and the juice seeps through the jar beautifully.)

The flavor combinations for refrigerator oatmeal are endless. They are so easy to throw together that you customize them to fit each family member. You can make them healthy, or indulgent, and they are easy to grab and go for work, school, gym, or the beach.

I hope you are having a productive summer and are finding time to relax at the beach, at a local eatery or brewery, or on your own porch. Cheers to summer and all the gorgeous plans that it offers up!

It took three years, but the poppies I planted are finally blooming.

The bees love the lupine on our pond mound.

The pond that John started last summer is coming around nicely.

 

GREEK FRITTATA – CASUAL, YET ELEGANT, ONE PAN BRUNCH

“Life is really simple, but we insist on making it complicated.”
― Confucius

As we slide into June, I cannot help thinking of growth. As a high school teacher I reflect on the strides my students have made in their growth mindset, and as a parent I cannot believe how much my own kids have learned and changed over the year. June is a time of development. The landscape becomes blissfully green and I love watching the flowers on homestead open and omit an energy of possibility and wonder.

Bleeding Hearts

It is fair to say that I am enamored with flowers. However, my husband John and I have struck a deal. He is not allowed to buy me bouquets of flowers as a gift during the year. While that may sound like a strange request from a woman who has an affinity for flowers, I make up for it in the spring and summer. It is during this time that we purchase bulbs, bushes, plants, and trees to add to our property. I am not sure if John believes it to be a gift or a curse (since he has to be more creative in his gift giving – though my birthday and our anniversary both fall in June), but I think he would agree it is pure joy to watch the transformation in our backyard each year.

Our bees love the lupine

 

In addition to finding joy in the simplicity of learning lessons from nature, we love to grow our own food. Since late April we have been harvesting greens from our hoop house for salads and smoothies. In fact, one of my favorite phrases is, “Would you like me to go gather fresh spinach for breakfast/lunch/dinner?”

In June I love the luxury of being able to make time for breakfast. On weekends we make quite an event of breaking our fast and are known to have a hearty feast in the morning. We find that a meal with staying power is important to fuel all of our farm projects. Then a light afternoon snack carries us to an early dinner.

Since we have our own hens, I have become quite creative with egg dishes. This frittata that I am sharing with you makes a fine breakfast, brunch, or lunch. Add a lovely green salad, a loaf of crusty bread, and it can even make its way onto the dinner table. Part of the beauty of it is that it can be prepared in one pan and is full of vegetables. Since the ingredients are ones that we always have in the house, it is a staple in our household.


GREEK FRITTATA FOR TWO

*5 eggs
*1/4 cup of cream or milk
*2 Medium Yukon Gold Potatoes (I like to use Yukon Gold because they are mild tasting and have softer flesh so they do not take long to cook)
*1/2 cup chopped mushrooms
*1/4 cup chopped onion
*1-2 cloves chopped garlic
*2 Tablespoons lemon juice
*3 Tablespoons olive oil
*1 teaspoon oregano
*¼ cup grape or cherry tomatoes cut in ½ (could use sundried tomatoes)
*¼ cup kalamata olives
*¼ cup feta cheese
*½ cup of spinach
*Salt and pepper to taste

Scrub the potatoes well (I leave the peelings on) and cut into small cubes. Place in a glass bowl and microwave for a few minutes to speed up the cooking time. Using an oven safe pan (a well seasoned cast iron pan works great) add the potatoes, 1 Tablespoon of olive oil, garlic, onion, and mushrooms. Sautee over medium heat for 3-5 minutes (add the lemon juice, oregano, and a pinch of salt and pepper in the last minute of sautéing). Preheat the oven to 350 degrees.

Beat the eggs with the milk or cream and add another pinch of salt and pepper. Add the other 2 Tablespoons of oil to pan with potatoes and make sure the bottom is coated (so the frittata does not stick). Pour over the eggs. While cooking on low heat for a couple of minutes (to cook the bottom of the frittata) add the spinach, kalamata olives, tomatoes, and feta.

Put the pan in the stove and bake for 7-10 minutes. If the eggs are still runny on the top you can finish in the broiler (You can add parmesan shavings before broiling to add a golden brown color).

Remove from the oven and allow to set for a few minutes. Serve with bacon, sausage, toast or an English muffin. Fresh summer berries and Greek yogurt makes a great side to this dish.

This frittata is versatile and is also wonderful with fresh asparagus, peppery arugala, goat cheese, snips of chive from the garden, and even grated or thin slices of zucchini.

I hope that June finds you healthy, happy, and ready to tackle summer with zeal. Our family has plenty of exciting plans to help us grow as a family and individuals – including youth theatre, hockey camp(s), a home addition, and epic camping trip across the county. While you are enjoying your summer, make sure you check out my recipes on the tabs at the top of the page for plenty of healthy recipes to help fuel your activities!