Power Breakfast Smoothie

About a week ago I started making smoothies for breakfast and I've decided not to look back! Don't get me wrong, I do love big breakfasts, but I will leave those as something to look forward to on the weekend.  Since switching over, I find myself snacking less, not having to go for that second cup of coffee in the afternoon and just simply feeling more satisfied.

I must confess to you though.....I was only going to try this under one condition.

There was no way I was going to wake up in the morning and start chopping apples, washing spinach etc. The key for me was to plan ahead. When Sunday rolled around, I pulled out 5 ziplock bags and started dividing away. The 20 minutes spent preparing was worth it - especially when 6am rolled around and all I had to do was empty a bag into the blender.

You can substitute any ingredients for your favorites! The ones I choose were just easy to find and prepare.

Power Breakfast Smoothie: (one serving size)

2 Tbs Rolled Oats

1/2 container of strawberry 100 calorie greek yogurt

1/2 green apple (chopped)

handful of spinach

1 Tbs frozen blueberries

1 Tbs frozen blackberries

1/2 banana (optional)

1. Add add ingredients to ziplock bag

2. Place in freezer

3. Night before serving, put bag in refrigerator

4. Add water, ice, blend and enjoy!

I usually prepare 5 at a time, so when I'm at the store I plan accordingly.

Have you ever tried switching to smoothies for breakfast?

Baked Butternut Squash

Since I shared with you my first experience to Trader Joe's last week, I figured you might want to know about one of my favorite items.

Have you ever tried Butternut Squash? So delicious! Think of a potato and sweet potato mixed together. I've found butternut squash to be a perfect accompaniment to any weeknight meal. Last week, we paired it with grilled chicken.

How To:
1. Season squash with salt, pepper, garlic powder and olive oil.
2. Spread out on baking sheet lined with foil.
3. Bake at 425 for 20-30 mins. Flip over half way through.

And that's it. So easy!!
My next project will be attempting butternut squash soup. I'll let you know how it goes.

Sweet Potato Fries

I am sort of bummed that the weekend is almost over. It's been nice over here this weekend. My dad was in town, so we got some good bonding/relaxation time. On Friday night, I made some delicious and healthy fries to go along with out steaks that took just about no time at all!

Have you ever tried sweet potato fries? Yum, yum - one of my favorites! They are similar to french fries, just with fewer calories and grease.. who needs that stuff anyway? Try them for yourself!

Sweet Potato Fries
Servings 3

2 large sweet potatoes
salt/pepper
dry or fresh rosemary
olive oil
garlic powder

1. Cut sweet potatoes into thin wedges.
2. Mix all other ingredients together in bowl and then place in ziplock bag.
3. Place potato wedges into bag and spread marinade all over.
4. Spread potatoes on lined tray and bake in 400 degree oven for 40 minutes, flipping halfway through.

Enjoy!

Roasted Tomato Salsa

This past weekend was spent preparing for and celebrating my husband's birthday. On Saturday, I woke up ready to go for a full day of sauteeing, roasting, chopping, baking and simmering. Sunday was party day. I threw a football themed mini get together with an assortment of appetizers and chili. A full recap of the party and some of his birthday festivities will come later this week.

Out of the two salsa's we made, I wanted to share my favorite with you.

Roasted Tomato Salsa
2 lb ripe tomatoes
4 fresh green chillies
1 onion, thickly sliced
a bunch of cilantro
fine sea salt
a pinch of sugar
juice of one lime

1. Heat a stove top pan on high high. Add the tomatoes, onion and chillies and cook for 3-5 minutes on each side until charred all over. Let cool.

2. Place all ingredients into a food processor or blender and work into a course puree. Transfer to bowl and stir salt, sugar and lime juice.

3. Chill until needed.

*recipe originally adapted from Tacos, Quesadillas & Burritos

I promise you will love this dish! It tastes so fresh and has the perfect amount of flavor. Enjoy!

Aji Verde Sauce

Since traveling to Peru earlier this summer, my hubby and I really enjoyed learning about the many additional sauces to put over our meals.

This sauce is a traditional Peruvian Aji Verde sauce which compliments just about anything... beef, fish, chicken, pork, rice - you name it - and surprisingly, it isn't too spicy either. Of course, if you wanted to add a kick though, you could always leave in the seeds of the jalapeno peppers.

 Aji Verde Sauce: serves 4
2 jalapenos (without seeds)
4 tbs fresh cilantro
2.5 Tbs olive oil
2 cloves garlic
2 tbs white vinegar 
pinch cumin
salt/pepper
3 tbs fat free sour cream

Place all ingredients in food processor or blender until smooth. Serve over meal.