Category Archives: Snacks

Abso-fruit-ly Yummy Smoothie Recipes

Last summer you may remember from my Backpacking For Dummies post that, due to wildfires and drought conditions, Colorado looked a little like this:

Well this September we have received 50% of our average annual precipitation within the last 48 hours, so now it looks a little more like this:

I know homes, businesses and people have experienced devastating loss over the past 2 days. I would like to express my sympathies to everyone who has been affected by this disaster.

So guess what this is. Just guess! okay fine I’ll tell you: this, yes this very thing that you are reading with your eyeballs, is my 100th post on Maggie’s Mind Mumbles!

Congratulations to me but mostly congratulations to you. You, who come here to my blog and read whatever nonsense gibberish I happen to feel like writing in the moment. I really appreciate it. (No, I’m not crying! Someone just poured water all over my face).

Not only is this post #100, it’s also Friday, which we all know is the best day of all the days. AND not only is it Friday, it’s Food Fun Friday (what a big day!) so it’s time to blend up some fun. Today’s recipes are berry good. Check out the 36 supercharged smoothies in the a-peel-ing infographic below!

These 36 are sub-lime aren’t they? But in case that’s not just peachy with you, here are just a few more grrrrape recipes.

  • Banana – 2 frozen bananas, 1/2 cup vanilla yogurt, 1/2 cup milk, 2 teaspoons honey, a pinch of cinnamon.
  • Strawberry Banana – Same as above, replace one banana with a cup of frozen strawberries.
  • Strawberry shortcake – 2 cups frozen strawberries, 1 cup crumbled pound cake, 1 and 1/2 cup milk, sugar to taste and top with whipped cream.
  • Triple Berry – 1 and 1/2 cups frozen mixed blackberries, raspberries and strawberries, 1/2 cup yogurt, 1/2 cup milk.
  • Raspberry Orange – 1 cup orange juice, 1 cup frozen raspberries, 1/2 cup plain yogurt.
Food Network
  • Peach Mango Banana – 1 cup frozen mangos, 1 cup frozen peaches, 1/2 frozen banana, 1 cup plain yogurt.
  • Honeydew Almond – 2 cups frozen honeydew melon, 1 cup almond milk
  • Cantaloupe – 2 cups frozen cantaloupe, juice of 1/2 lime, 1/2 cup water, sugar to taste.
  • Carrot Apple – 1 cup carrot juice, 2 cups frozen apple.
  • Kiwi Strawberry – 1 cup frozen strawberries, 2 peeled kiwis, sugar to taste.
Food Network
  • Cherry Vanilla – 1 and 1/2 cup frozen cherries, 1 cup milk, 1/2 cup vanilla yogurt.
  • Tangerine Honey – 4 frozen tangerines, juice of 2 limes, 1/4 cup honey, 1 cup ice.
  • Apricot Almond – 1 and 1/2 cups apricot nectar, 1/2 cup vanilla yogurt, 2 tablespoons almond butter.
  • Grape – 2 cups frozen grapes, 1 cup grape juice.
  • Blueberry Pear – 1 and 1/2 cups frozen blueberries, 1 frozen pear, 1 and 1/2 cup maple yogurt.
Food Network
  • Banana Date Lime – 2 frozen bananas, 3/4 cup chopped frozen dates, the juice of 1 lime, 1 and 1/2 cup milk.
  • Peach Ginger – 2 cups frozen peaches, 1 and 1/2 cups buttermilk, 3 tablespoons brown sugar, 1 tablespoon fresh ginger.
  • Grapefruit – 1 frozen grapefruit, 1 cup grapefruit juice, 3 tablespoons sugar, a pinch of cinnamon. 
  • Pomegranate Cherry – 1 cup frozen cherries, 3/4 cup pomegranate juice, 1/2 cup plain yogurt, 1 tablespoon honey, 1 teaspoon lemon juice, a pinch of salt, a pinch of cinnamon. 
  • Vietnamese Coffee – 1/2 cup chilled espresso or strong coffee, 1/4 cup sweetened condensed milk, a pinch of cardamom, 1 and 1/2 cups ice.
Foor Network
  • Blueberry Banana – 1 frozen banana, 1 cup frozen blueberries, 1/2 cup coconut milk, 1 tablespoon honey, 1 tablespoon lime juice, 1/4 teaspoon almond extract.
  • Creamy pineapple -2 cups frozen pineapple, 1/2 cup cottage cheese, 1/4 cup milk, 2 teaspoons honey, 1/4 teaspoon vanilla, a pinch of nutmeg, a pinch of salt.
  • Peanut Butter Apple – 1 frozen apple, 3 tablespoons peanut butter, 2 tablespoons flaxseeds, 1 and 1/2 cup milk, honey to taste.
  • Apple Ginger – 1 frozen apple, 1 tablespoon fresh ginger, the juice of 2 limes, 1/4 cup honey, 1 cup water.
  • Creamsicle – 3/4 cup frozen orange juice concentrate, 1/2 cup water, 1 cup vanilla frozen yogurt.
Food Network
  • Lemon Poppyseed – 2 teaspoons poppyseeds, the zest and juice of 1/2 lemon, 1 cup plain yogurt, 1/2 cup milk, sugar to taste.
  • Mango Acai – 8 ounces frozen acai, 1 cup frozen mango, 1 cup orange juice.
  • Mexican Coffee – 1/2 cup chilled espresso or strong coffee, 1/2 cup milk, 3 and 1/2 tablespoons brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon almond extract, 1 and 1/2 cups ice.
  • Banana PB&J – 1 cup frozen banana, 1 cup milk, 1/4 cup peanut butter, 1/4 cup wheat germ, 2 tablespoons jelly.
  • Black Raspberry Vanilla – 1 pint frozen blackberries, 1/2 cup frozen raspberries, 1 cup vanilla yogurt, 1 tablespoon honey.
Food Network
  • Chocolate Raspberry – 1 cup raspberries, 1 cup chocolate frozen yogurt, 3/4 cup milk.
  • Pomegranate Berry – 1 cup frozen blueberries, 3/4 cup beet juice, 3/4 cup pomegranate juice, honey to taste.
  • Cucumber Kale – 1 and 3/4 cup vegetable juice ice cubes, 1/2 cucumber, 3 kale leaves, the juice of 1/2 lemon.
  • Pineapple Mango – 1 cup frozen pineapple, 1 cup frozen mango, 1 cup coconut water, a pinch of allspice.
  • Peanut Butter Banana – 1 frozen banana, 1 cup vanilla yogurt, 1/2 cup peanut butter, 1/3 cup milk, 2 tablespoons malted milk powder, 1/2 teaspoon cocoa powder, a pinch of salt.
Food Network
  • Oatmeal Cookie – 1 cup vanilla yogurt, 1 cup milk, 1 cup oats, 1 teaspoon flaxseed, a pinch of cinnamon, top with a cookie.
  • Chocolate Banana – 1 banana, 1 cup chocolate frozen yogurt, 1/2 cup milk, a pinch of salt.
  • Apple Spinach – 2 cups spinach, 1 frozen apple, 1/2 cup silken tofu, 1/4 cup milk, 1/4 cup orange juice, 1 tablespoon wheatgerm, 1 tablespoon honey, 1 tablespoon lemon juice.
  • Mint Jalapeno – 1/3 cup fresh mint leaves, 1 jalepeno pepper, 2 and 1/2 tablespoons honey, a pinch of salt, 2 cups plain yogurt, top with toasted cumin seeds and cilantro.
  • Cucumber Honeydew Mint – 1/2 cucumber, 1/2 frozen honeydew melon, 1 cup pear juice, 2 tablespoons lime juice, 1/4 cup mint leaves.
Food Network
  • Strawberry Maple – 2 cups frozen strawberries – 1 and 1/2 cups milk, 1/ cup maple syrup, 1/4 cup wheat germ, a pinch of cinnamon.
  • Birthday Cake – 1 and 1/2 cups vanilla frozen yogurt, 1/4 cup wheat germ, 1 cup milk, juice of 1 lemon, 1/4 teaspoon almond extract, top with sprinkles.
  • Carrot Mango Herb – 1 cups frozen mango, 1/2 cup carrot juice, 1/2 cup orange juice, 1/4 cup mint, tarragon or basil.
  • Blueberry Banana Spinach – 1/2 cup yogurt, 1/2 cup milk, 1/2 cup frozen blueberries, 1 cup spinach, 1 tablespoon flaxseed, 1/2 frozen banana.
  • Banana Split – 1 frozen banana, 1/2 cup frozen strawberries, 1 teaspoon cocoa powder, 1 cup yogurt, 1 cup milk.
Food Network

Smoothie making is a science and a tricky balancing act. The best rule of thumb is to include one frozen ingredient and one liquid ingredient in whatever combination you want. I like to freeze the fruit because I find it is hard to keep fruit from going bad in the summer when fresh is available and it’s cheaper in the winter to buy frozen. You can freeze juices, teas, coffees, etc. into cubes and use that or plain water cubes as well.

Practice makes perfect and soon you will find a routine that works well for you. Play with these recipes and concoct your own to really get into the smoothie making s-pear-it.

Homemade Any-Nut Butter

 
Nut butters are quick and easy way to make a meal, but unfortunately the cheaper one are packed with sugars that gives you an sugar spike in energy and then a super crash shortly after. The ones with less sugar are more expensive and sometimes it is hard to justify that cost. Lucky for you, now I’m going to let you in on a secret: nut butters are the easiest most mindless thing you can make in your kitchen as long as you have a food processor or blender. Making nut butter at home is so simple and cheap, you seriously won’t believe it’s this easy.

You can use this recipe for walnut, hazelnut, almond, peanut, cashew, pecan, etc. butter. Now my plant nerd is going to come out real quick so bear with me: not all of these are actually “nuts,” for example a peanut is actually a legume and an almond is a seed inside what is called a drupe. But in the world eating, we don’t specify such things and refer to them in an umbrella category of nuts… and I’m NUTS about each and every one… groan I let out my bad joke side too, sorry.

Ingredients:

2 cups of your favorite nut
Mix-ins such as salt, honey, cocoa powder, cinnamon, nutmeg, etc.

Directions:

Preheat oven to 350 degrees. Place nuts in one layer on baking sheet and roast for about 12 minutes. This time may vary depending on oven, so keep an eye on it between 8-15 minutes. For raw nut butters: skip the roasting. Add nuts to a food processor and pulse. You will have to scrape down the sides about every two minutes or so. It starts out making a meal, but will eventually turn into a paste. Just continue to process and scrape down the sides. Add any mix-in you like and enjoy!

Peanut Butter

 no extra ingredients, just peanuts…

 A few pulses later,

and a few more,

starting to look like peanut butter,

Perfect! Took about 10 minutes. I keep old containers and rinse them out so I always have a few peanut butter jars around but any airtight container in the fridge is fine. Estimated cost: $2.00/12 oz (Average jar holds about 16 oz and cost around $5.00)

Almond Joy Butter

 Almonds… mmmm…


Add some cocoa powder and coconut flakes to taste

 Pulse…

 If it’s dry or chalky add some almond milk (about a tablespoon at a time until desired consistency)

 Looking good keep pulsing.

Done! This one took about 20 minutes of pulsing and it smells heavenly without any added sugar. Yay! Estimated cost: $7.00/24 oz (Average jar is about 16 oz and cost about $9.00)

Save money: check
Improve health: check
Winning

Tell me about nut butters you’ve made in the comments 🙂
 

Edamame Hummus

Hummus is one of the best things in life, and adding a few soybeans can only help. The first time I had edamame hummus was my freshman year at CSU. There was always some hummus at the salad bar and very rarely they served edamame hummus. Those were good days, but now I make it at home whenever I want.


Gather your ingredients: some edamame hummus recipes use only soybeans and no chickpeas, but I love chickpeas so I use both, tahini is optional but tastes yummy (I didn’t have any), ¼ cup water, lemon zest and juice, smashed garlic, salt, cumin, coriander and olive oil.



Boil the edamame (fun fact: edamame is actually the Japanese word for soybeans in the shell, when you buy shelled soybeans they’re actually called, “mukimame”) according to package directions. Drain and add to a blender or food processor.



Add the drained chickpeas to the blender or food processor.



I’ve never figured out if it’s easier to zest first and juice after or vice versa. I juice first. Roll the lemon on the counter to loosen the juices before cutting it in half and juicing it.

Then add the water, lemon zest and juice and olive oil (I used 2 tablespoons olive oil and 1 tablespoon sesame oil to add a little of that sesame flavor since I didn’t have tahini)… Followed by the tahini (if using) garlic, salt, cumin, and coriander.


Pulse the blender or food processor until smooth. Add more water if mixture is too thick; add more soy beans if it’s too runny. Taste test and adjust spices to preference.


Serve with vegetables, pita chips, pretzels, or whatever you fancy. This stuff is blended gold my friends. 🙂 AND now you have another dip to serve at your next St. Patrick’s Day party (besides guacamole I mean). Yay!

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Total Time: 15 minutes Difficulty: Easy Yield: 1 ¼ cup


Ingredients:

  • 1 ½ cup frozen shelled green soybeans
  • 1 can drained chickpeas
  • ¼ cup tahini (optional)
  • ¼ cup water
  • ½ teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil

Suggested serving: Sliced cucumbers, celery, olives, and pita

Directions:
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 week (this time is very finicky, check for signs of spoilage such as ingredient separation, off taste or smell and slimy appearance).