So, I have a little problem. An addiction. To green smoothies.
David bought me a juicer two Christmases ago, and we've been pretty avid juicers ever since. They're so yummy and refreshing and kinda super rock my world.
For the past two months we've really gotten into juicing again, juicing daily. We're having a juice every day for breakfast, and sometimes I'll have any leftovers for lunch. So yummy.
Our favorite juice is kale, beet, apple, carrot, just in case you're wondering. No secret formula, just throw it all in there.
Then, about 3 weeks ago, I decided to give the green smoothie thing a try. The problem was that juicing makes me huuuungry. Hungrier than usual. David, too. But, with David's metabolism, he can stand to eat a couple extra snacks a day. Me: not so much.
So, I made a smoothie. I took a couple of different ideas for my first smoothie from around the web, and right off made a smoothie I'm pretty much having an affair with multiple times a week. It's ok; David's fine with it.
Since adding smoothies to my diet I feel like I've become a whole new person. I honestly crave the things. And my body is loving it.
(Weird story: A couple of weeks ago I woke up on a Saturday morning feeling a bit hungover, and instead of going straight to the phone to order a greasy pizza, which is what my mind and/or body usually craves, all I wanted was a smoothie. A big, fat, green smoothie. Fixed me right up.)
Our skin is looking amazing.
I was one of those bitch-teenagers who had wonderful skin. I know, everyone hated me. BUT, I got payback, because when I turned 25 my skin exploded. The past year and a half have been torture, but, finally, my skin is clearing. I'm sure juicing contributed, but adding smoothies has finalized it. Clear skin, again!
AND, those little wrinklies under my eyes are smoothing out. David's noticing changes, too. Yay, proper nutrients and hydration!
My joints. My happy joints.
When I was 15 I was told I was getting arthritis. When I was 15. I've always had an odd amount of joint pain. Rarely enough to really inhibit me, but almost always enough that I notice it. Not now. My bad knees are happier, my lower back isn't bothering me, and I'm smiling. Big.
Super healthy. Not even allergies.
I have been a really lucky mom in that Cute Kid never gets sick. She's a little over 5 and we've only ever had to take her to the doctor once outside of regular checkups. She was a bitty baby with an ear infection. Not once since. However, she does get allergies when the seasons change. As do I.
But, this spring, even with it's insane amount of pollen, neither of us had even a moment of allergy issues. We're good to go.
So, yea, we're smoothie junkies now. A bunch of freakin' hippies. Hanging out in downward dog and talking about dirt, and stuff. It's fun.
Raw cacao nibs
Ground flax seed
1 T Coconut oil
Handful of blueberries
1/2 cup greek yogurt
Warning: I don't really measure out anything.
Fill your blender with spinach. Don't really pack it, just fill it up. Pour in coconut water until it's at about a 1/3 mark. Blend.
Add a handful of coconut flakes, a bit of cacao nibs, and some ground flax. Add the coconut oil. Blend.
Add the berries. Blend.
Add banana, avocado, and greek yogurt. Blend.
Eat it. I like to put it in a bowl and eat with a spoon. Yum.
Makes 3-ish servings.
Breakfast is my very favorite meal of the day. I love eggs, and breakfast meats, and cooking in the morning. I love sitting down to a hot cup of tea and a good bowl of steel-cut oats, with peaches or bananas. I dream about breakfast.
And there's just something about cooking in fall that makes me feel more domestic. Heating the house with simmering stew, and spending your day chopping winter squashes. I love it.
I've recently gotten into a cooking mood, as I do every year around this time, and some really yummy things have come out of it, like a recent pineapple upside-down cake that was somehow just better than normal. A chicken and quinoa soup filled with butternut squash and mushrooms that I need to make again. Like tomorrow.
Getting back to my obsession with breakfast, I threw together this hash the other morning. Usually I make my hashes with russet potatoes, or some other white potato, but mixed it up in hopes of using up a sweet potato on it's last leg. And it was amazing. I'm pretty sure I'll never make a hash with a white potato ever again.
This particular recipe calls for precooked sausage. I always get a pound and cook it all at once, using half for something (like Stuffed Acorn Squash) and saving the other to make breakfast faster one day. You can just as easily cook it first, remove from the pan, and then begin cooking the sweet potato in the same pan, possibly removing the need for additional oil.
Also, I used my cast iron skillet for this, like I do most things, and though it's certainly not necessary, cast irons are a tradition for a reason. Invest in one, cook everything in it, and never wash it. It makes everything so yummy. Especially potatoes.
2 T olive oil
2 medium or 1 really large sweet potato, cubed
1/2 lb breakfast sausage, precooked
1 to 2 cups of chopped spinach, we like spinach so we always use a lot
1/2 cup water
Heat oil in your pan over medium/medium-high heat. Throw in your sweet potato and cook until almost soft throughout. Throw in your precooked sausage and cook until your sausage is heated through, mixing well to get your sweet potatoes all coated in sausage-y goodness.
Throw chopped spinach on top (don't mix) and cover with a lid. Let spinach steam for about 3-4 minutes.
Uncover and mix well. Crack the eggs on top, and cover again. Use the water to drizzle in water at the edge of the pan occasionally, creating steam to cook the eggs.
Cook the eggs to your ideal doneness (I always put Cute Kid's in a minute or two before the others, as she likes hers less runny). Remove and try to share. It will be difficult.
I have rocked out my to-do list this week. 2 websites developed, website design finalized, blog design finalized, some website maintenance complete, a consulting call, a meeting to jumpstart volunteering. And I've answered every single email that has come my way. My inbox is 100% empty.
I'm feeling good. Refreshed. Ready to tackle anything.
And so, this weekend I have one goal: perfect the croissant.
I have the ingredients, I'm just not sure that I have the patience.
But with an empty inbox comes a healthy dose of zen. And with zen comes patience to fold and roll, with only the coldest of butter.
By Monday I hope I can come back with a story of success. Here's to empty inbox-induced zen, butter, and homemade croissants.
Two weeks ago I found out some crazy news. On a routine doctor's appointment I found out that my recent insane moodiness has nothing to do with me being crazy, and more to do with me going through menopause.
Now, luckily it's not real menopause, but some fake nonsense caused by my IUD. Apparently a nasty side-effect can be that it suppresses estrogen production almost completely. So, here I am in my mid-twenties with less estrogen than my grandmother. It's been fun.
The good news is that it's an easy fix. I got my IUD removed and now I just have to wait around for my body to realign my hormone levels.
The past two weeks have been a bit weird. I've been endlessly tired, and super unfocused. Hormones blow.
I've been trying my best to help my hormones along by eating lots of estrogen-boosting foods, like beets, soybeans, and garbanzos.
To do so I brought out one of mine and David's favorite vegan soups. It's so yummy.
I can respect a soup with peanut butter in it.
1 onion, chopped
2 T olive oil
2 1/2 cups vegetable broth
1 can coconut milk
1 can garbanzo beans, drained and rinsed well
1 can diced tomatoes, drained (or 3 or 4 diced fresh tomatoes)
2/3 cup peanut butter (I use fresh, organic PB)
2 T curry powder
1/2 tsp red pepper flakes
salt, to taste
1 bunch fresh spinach, chopped
8 oz rice noodles (I like the skinny ones)
Soak the rice noodles in a bowl of hot water.
Cook the onion in the olive oil in a large pot until translucent.
Add in remaining ingredients except for the spinach and rice noodles. Bring to a simmer and let cook for 8-10 minutes.
Throw in the spinach and soaked rice noodles, and cook a few minutes longer until the spinach is wilted and the rice noodles are al dente.
There are almost 2.5 years of really great blog posts archived away in the depths of Indie Shopography.