I’ve been getting serious about being healthier and I was super excited to try Green Blender, a smoothie subscription service. I think 75 percent of the struggle to be healthy is all about convenience for me, and Green Blender makes it super easy to make delicious, easy on-the-go smoothies (many are perfect as a breakfast).
Here’s how it works: They send you a box packed with enough ingredients to make five smoothies. All of the ingredients are pre-measured and labeled so there is no guesswork. You literally drop everything into your blender and turn it on. It’s the ultimate helping hand for someone headed in a million different directions, such as myself.
I’ve been getting up even earlier these days and doing some great workouts from my girl SarahFit so adding these smoothies into my morning has been the perfect pairing as a post-workout meal. On the menu that they give you, it also shares the benefits of each smoothie and the calorie count.
My biggest love about Green Blender? You try new things. I’m the first one to admit that I stick to a few of my favorite smoothies, but this week I tried new smoothie ingredients like beets, goji berries and poblano peppers. Guys, I ate tofu and liked it! (it made the smoothie pretty creamy) Some of the varieties I had was Pecan Oatmeal Cookie, Orange Beet Protein and Poblano Pepper Pick-Me-Up. This morning, I’m having the Cranberry Kumquat Tart smoothie. Talk about eating different types of fruits and veggies!
Something super exciting! Green Blender is offering an awesome deal for first time customers coming from Christen in the Kitchen. Click on over to their site and enter the code CKITCHEN at check out and you’ll get 20% off!
Note: This post is sponsored by Green Blender. I was provided with a trial of Green Blender products for the purposes of this review, but all opinions are my own!
I’ve been in a breakfast rut lately, and this Strawberry Spinach Smoothie Bowl is a perfect way to get me out of it. You wouldn’t think this would be a tasty combination, but the fruit mixed with the veggies is almost like any good tropical cocktail, but packs a seriously healthy punch.
I think the times that I’m eating at my best is when I can fit in a healthy, filling breakfast. I was at the Whole Foods in Albany and noticed they are having a big sale on produce – especially their pineapples and bananas. Their produce is some of the best you can find locally and I love being able to blend it all into a delicious breakfast! I also threw in some chia seeds and flax seed to really up the ante. Like I said, a healthy breakfast is one of the best ways to keep me motivated to be healthy throughout the day.
This is essentially a layered smoothie, but I called it a bowl because I ate it with a spoon since it had some great Whole Foods granola in between the smoothie layers. Enjoy!
Today is a really special day because it’s my girl Hadley’s fifth birthday! She’s turning into such a head-strong little girl (just like her mama!) so the apple definitely doesn’t fall far from the tree with that one.
I feel like for her birthday I should have a recipe for some super chocolatey dessert or cookies, but it’s actually a healthy one today. And one that Hadley would never eat. (ha!) In fact, when I was eating this, she told me that it looked gross. She actually loves red peppers, but only raw, and I’ve never seen her eat an egg in her life. Someday this girl will add some things to her list of loves, but for now, she keeps a short list of food that she’ll actually eat.
Today’s recipe is something that I cooked up for lunch on Saturday in preparation for the oodles of Buffalo Chicken Dip and candy that I knew I’d eat on Halloween night. It was really delicious and super filling. I was going to have some toast on the side, but just had one stuffed pepper with some leftover coffee from breakfast and it was a perfect Saturday lunch for me. I eat lunch at my desk on weekdays so it seems like a luxury to make a hot lunch like eggs so I usually try to do something a little special on the weekends.
So here’s a healthy one for all of us who overdid it (and continue to over do it) on the Halloween candy. And (because I’m just that mother) some of my favorite photos of my first baby girl.
Read on for the recipe.
A while back (okay, quite a while back) we had a little weekend away in Manchester, Vermont for a friend’s wedding. We stayed in the cutest bed and breakfast, and it was exactly what you’d expect staying at a quaint bed and breakfast in Vermont. The Inn at Manchester was gorgeous and the owners were the nicest people.
It was really pregnant with Bryn so I spent a lot of the time there just relaxing and enjoying some quiet moments while Hadley was with Uncle Spencer and Aunt Kelly and Trevor was serving his best man duties.
One of the biggest highlights from that weekend (in addition to seeing our good friends get married) was the awesome breakfasts we’d have in the morning. They were delicious and would bring you as much or as little as you’d want (which is music to a pregnant lady’s ears). We had these amazing Cottage Cakes while we were there and they were so delicious, I definitely asked for seconds. Then, they also printed me a copy of the recipe so I could make them at home! So if you’re ever in need of a place to stay in Manchester (which has some great attractions – the flagship Orvis store!), check out The Inn at Manchester and ask for seconds of the cottage cakes!
I’m a huge fan of smearing your favorite jelly on top – and I especially love them with the Cranberry Apple Butter I picked up from Trader Joe’s after last holiday season. It adds just the right amount of tartness to the pancakes (which aren’t that sweet since there is no added sugar to them. The pancakes are also much higher in protein than your traditional pancakes, meaning they’ll stick with you much longer than the sweet, buttermilk variety.
Read on for the recipe.
Just two posts ago, I talked about my summer cooking list and this very recipe was on it. I’ve literally made this baked oatmeal three times in the past week. It’s delicious, but most importantly, its super simple!
During the work week, I don’t have a ton of time to make a hot breakfast, but I just threw everything together and let it bake while I got ready for work, did some blog stuff online and got the girls dressed to go to grandma’s house for the day. I especially love to top the baked oatmeal with some nuts, blueberries and a little bit of almond milk, but you can use any of your favorite oatmeal toppings. You can even throw the nuts in before baking, but I didn’t this time because we only had almonds on hand and Trevor isn’t really a fan of them. This recipe would also be excellent at a brunch, but make sure you double it. This makes about 3 1/2 big portions, but you’ll definitely want more for a hungry crowd. (If you want another great oatmeal brunch recipe, check out my Slow Cooker Steel Cut Oats and Quinoa.)
Read on for the recipe!
Last Friday, some of my family was in town so I took the day off for a little family fun. Our first stop was Bowman Orchards in Rexford for some berry picking.
The weather couldn’t have been nicer that morning and it was a really fun time. For four adults and six kids, we did a great job picking and had quite a lot at the end. I took a quart of each raspberries and blueberries home for snacking and baking. I made these pancakes Sunday morning, right when the raspberries were starting to turn (they go bad so quickly!). These were the perfect start to what ended up being a long day of home improvement and then taking the girls to the movies.
This recipe is a variation on something from The Pioneer Woman. She’s just fabulous and I’ve always wanted to try this recipe. For the granola, I used Nature’s Path Chia Coconut Granola, which I really liked. The chia seeds thickened up the batter somewhat, and the granola softened in the batter so it wasn’t super crunchy in the pancakes, but gave them a great texture. These aren’t the fluffiest pancakes in the world (but they really can’t be with the whole grain batter and the granola).
Read on for the recipe and some berry picking photos!
I mentioned before in my Britt’s Donuts post that we had a really good breakfast out before going to Carolina Beach one morning last week.
I really like to try local places whenever we travel so we decided to try Goody Goody Omelet House right in Wilmington. While searching on Yelp, this place stuck out because it had really consistent reviews. The only negative ones came from the fact that Goody Goody doesn’t accept credit cards, which is typical of some really local breakfast places.
When you first drive in, there is actually a ton of parking. Its located on Market Street, which is a hopping place in Wilmington. When I walked in, I was surprised at how few tables there were. Our party of six (four adults and two kids) had to split up between two tables, which wasn’t a huge deal. You get a good sense that Goody Goody is a fixture of Wilmington – based on its high level of service and how efficient it was. They don’t keep you waiting for your breakfast long and the wait staff was super friendly. They chatted with our kids and several came around to top off your coffee (which was really good). My western omelet was really good. The grilled ham mixed with onions, peppers, tomatoes and cheddar cheese was layered within a thick layer of egg. Trevor got a sausage and cheese omelet and the girls split an order of pancakes and bacon. The pancakes were heavy on the buttermilk (which I always like).
Since we were in the South and we’d never had them before, both Trevor and I got the biscuits (which came with our breakfast). Normally, I opt for the toast, but I was really glad to try the biscuits. They came with a bunch of different jams, and the toasted biscuits slathered in jelly were literally amazing. I could’ve eaten a ton of them.
Highlights: The service, coffee, western omelet and griddled biscuits
Misses: I really do wish they took credit cards and they serve fake syrup (yes, that’s important to us)
All in all, it was a great breakfast out and we’ll definitely be in again!
That wraps up all my travel posts from Wilmington, but we have more travel coming later this summer that I can’t wait to share, including a trip to camp in Maine.