Very Berry Banana Smoothie

-

1 Large riped banana, chopped
1 c. Frozen strawberries, chopped
1 c. Low-fat raspberry yogurt
1 c. Milk
2 tbsp Honey

Combine all the ingredients in a blender. Blend on slow-medium speed until smooth.

My comments:

This was a yummy yummy YUMMY smoothie!! It's simple to make, it's healthy and it's very filling. I saved 1/2 of the smoothie and brought it to work the next day, it still tasted just as it came right out of the blender!

I also tried adding a cup of apples (1 Macintosh apple, peeled and chopped) to the smoothie mix. It tasted good but the apples felt lumpy in the smoothie so the texture wasn't so great.

Comments

Ali said…
Sounds delicious!!
30/11/06 9:20 PM
Post a Comment

Popular posts from this blog

Crunchy Oat Fudge Bars

-
Image
Adapted from First Look, Then Cook . Crust and topping 1 c. Rolled oats 1/4 c. Flax seeds 2/3 c. Brown sugar, unpacked 3/4 c. Whole wheat flour (or all-purpose) 1/4 tsp Baking powder 1/4 tsp Baking soda 1/8 tsp Salt 1/4 c. Unsalted butter, melted Filling 1/4 c. All-purpose flour 1/4 tsp Salt 1.5 c. Semi-sweet chocolate chips 2 tbsp Unsalted butter 1 Large egg, beaten 1 tsp Vanilla 2 tsp Instant coffee (optional) Preheat oven to 325°F. Grease an 8" square pan or use a silicone square pan. Combine the oats, brown sugar, flour, flax seeds, baking powder, baking soda and salt.  Stir in melted butter.  Set aside 3/4 cup of the mixture for the topping. Press the remaining oat mixture onto the bottom of the square baking pan.  Bake for 8 min, until the crust is golden brown. Set the crust aside to cool while you prepare the fudge filling. Melt chocolate chips with the butter in the microwave, stirring every 30 seconds.  Allow the chocolate mixt...
Read more

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,...
Read more

Teriyaki Chicken Stir-Fry Noodle

-
Image
3/4 c. Homemade teriyaki marinade 1 c. Egg noodles 2 Mushrooms, sliced 1/2 Cauliflower, cut small 1 Cooking onion, sliced 1 Green onion, sliced 1 Red hot chilli pepper, small, minced 1 tbsp Toasted sesame 1 Grilled chicken breast, skinless and boneless, sliced [Vegetarian option: Omit the chicken or replace it with firm tofu.]1 Carrot, medium size Cook the chicken breast on a BBQ (or frying pan), sliced and set aside. [Firm tofu can be pan fried with a little bit of olive oil and teriyaki marinade.] Slice carrots into thin strips using a peeler. Soften all vegetables, except for the green onion, on a large frying pan. Add water to vegetables to prevent sticking. Cook the egg noodles as instructed on the package. Add the noodles, chicken (or tofu), green onion and toasted sesame to the vegetables and stir-fry for a few minutes. Pour in the teriyaki marinade, stir well and cook for 5 minute. Garnish with toasted sesame and green onion. My comments: My husband loved these teriyaki noodles...
Read more