I’m still loving these Misfits Market boxes. I skipped the Christmas week box because I wasn’t going to be preparing as much food at home, but I will be getting another box in a little over a week. I still have fresh produce at home that I’m working on eating, and again I’ll only be preparing some of my meals here.
The last box had a good amount of potatoes and carrots, and I had some some other things I had to use up, so this was my dinner the other night. (By the way, I love how colorful everything is.)
(I served the following two items with corn as a side.) (And I had this a few weeks back as well. It’s a good meal.)
Roasted Potatoes & Carrots
three each: small red and yellow potatoes
1 each: small orange, purple, red, and yellow carrots
oil of choice
- Wash and towel dry the vegetables.
- Cut the top off the carrots, and any bad parts off the potatoes.
- Cut the carrots and potatoes into bite-size chunks of roughly the same size.
- Lay out on a baking sheet.
- Drizzle oil over the vegetables.
- Sprinkle salt and herbs over them.
- Mix the vegetables on the baking sheet with your hands to evenly distribute the oil and seasonings.
- Place in an oven at 400 degrees. Bake 25 minutes.
- Take out of the oven and turn the vegetables.
- Bake again at 400 degrees for another 20 minutes, or until the vegetables are tender. Remove from oven.
During the last few minutes of bake time, prepare the smoothie.
1/2 to 3/4 cup coconut milk
1 small banana
a handful of blueberries
a handful of raspberries
1 tsp pea protein powder
1 tsp ground flax seed
1/2 tsp coconut oil
- Put the liquid in the blender.
- Add the banana.
- Follow that with the pea protein, flax, and coconut oil.
- Add the berries.
- Blend until smooth, adding more liquid only if necessary.
- Mix things up, using items you have on hand to save money.
- Beets are great roasted, as is fennel, if you’d like to try something different.
- These two items could be served alongside a salad, rather than corn, for an extra nutrient boost.
Because my body does not like to process dairy well, I’ve been missing eggnog so much at the holidays that I have cheated and had some the last couple of years. I never feel good after, so I take Imodium. I know. I know. Why would I consume something that does not treat my body well? It was always one of my favorite parts of the holidays. That and the canned, jellied cranberry sauce.
This year I noticed that Blue Diamond Almond Breeze has an almond nog. Yay!
Does it taste exactly like eggnog? Don’t know. I use it to make rum drinks with, and it works great for this purpose.
The price is high at $3.28 per quart, but I can get three drinks out of it if I use wine glasses rather than tall glasses.
While working my shifts at The Inn, I am sometimes gifted different types of alcohol from certain guests. Twice in a two month period, one guest gave me a of Bacardi Rum, and another gave me whiskey. For this recipe, I’ve been using the rum.
The amount of rum used will depend on your tastes. I do not use a lot. Just enough for a little added flavor. I don’t measure out any of the ingredients for this recipe. I use organic spices because the taste is superior.
Spiced Almond Nog
- Pour just a little rum into a the wine glass.
- fill the rest of the way with nog and stir.
- Sprinkle cinnamon and eggnog over the top.
I don’t have a juicer. I want one, but haven’t decided what type would be best. For now, I just use a blender or my little metal hand-held juicers. I don’t drink a lot of juice, at least not yet, preferring to eat the fruit. But, once-in-a-while, I do want juice to go with my breakfast. In particular, orange juice. Although, if I had a juicer I’d have a grand time experimenting with flavor combinations.
That is when I break out the hand-held juicer. The orange metal one.
I love when my Madness Boxes from Misfits Market (Affiliate Link – Use this referral code so we can both get a discount: COOKWME-PI4FFE Get your discount today!) include oranges. I made this juice last weekend, to use up the oranges. It lasted a few breakfasts.
While I used organic fruit for this recipe because it came in one of my boxes, I would not buy organic oranges in the store. They have thick skins, and I prefer to use my money to buy organic produce that are thin-skinned. As I learn more, I may decide organic oranges are the way to go but, for now at least, I am good with this choice.
Simple Orange Juice
- Squeeze the juice or oranges into a canning jar or other glass bottle with a cover.
- Cover and refrigerate until you want to drink it.
- Don’t go overboard with orange. I only drink about 1/4 cup in a day, unless I am sick. Then I will do so a few times throughout the day being sure do so with a meal that includes protein.
You May Also Enjoy
Smoothies are a great breakfast beverage to have alone or with a separate protein source. I’ve been adding pea protein to mine, but sometimes I’ll enjoy them with an egg. I don’t consume the smoothies regularly during the autumn and winter months, but I begin to enjoy them each spring and through the summer.
I may change this habit, drinking them during the colder months more often. They are a great way to extra nutrients into your diet.
I used store-bought bananas as a base, but the rest of the produce was from my Madness Box from Misfits Market (Affiliate Link). (Use this referral code so we can both get a discount: COOKWME-PI4FFE )
Everything but the bananas were organic. In all honesty, I don’t usually bother with organic bananas because the skin is so thick on the fruit. This may change in the future, as I learn more about things. But, for now. non-organic is the way I am going with store-bought, thick-skinned produce.
Note that I do use a personal blender, not a full-size one. There is a fill line, so I don’t measure things out. I just fill until I hit that line.
1 small banana, peeled
1 orange, peeled
1 tbsp pea protein powder
1 tsp honey
frozen spinach or kale, a few sprinklings of it chopped
almond milk (can also use soy, rice, cashew, or even dairy milk if your body can handle it)
- Add a little liquid to the blender cup.
- Break banana into small chunks and add to the blender cup.
- Add orange slices to the cup.
- Add pea protein and honey.
- Sprinkle frozen kale or spinach bits to the blender cup.
- Add milk choice to cup, up to the fill line – or however much you need.
- Blend a few seconds, then pulse until smooth.
- Serve at lunch with a salad.
- Serve with a hot breakfast for added nutrients.
- Drink a smoothie at snack-time for extra nutrients.
- Make a thicker smoothie by using less liquid. Pour into a bowl, and top with more fruit, nuts, seeds, and coconut.
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I’ve been enjoying the Madness Boxes. They’re coming every two weeks, and there are some variances each week. I get to make something different with each shipment of produce. Variety is the spice of life. That’s not say there aren’t similarities in the boxes. With produce, you do have to use what is in season.
I love fresh lemons and limes. They smell amazing, are bright and cheery in color, and I’m so happy I’ve been able to enjoy them in one of my favorite beverages this summer. Lemon-Limeade. Easy. Cold. Refreshing. Who could ask for more on a hot summer day?
A note about honey. I’m not really sure how much I put in my lemon-limeade. Not as much as I used to. I lessen the amount from time-to-time, as I get used to having less sweetness in this beverage. I’m doing this deliberately. Honey is a sweetener, after all. I don’t want to go overboard on sweeteners in my diet.
I use hand-held juice squeezers. You know the type. The metal ones. Orange for oranges. Yellow for lemons. Green for limes. Nothing particularly technical.
I’m also using organic ingredients for this recipe but, if you can’t afford organic everything I would suggest you concentrate on at least having organic honey – if you can.
honey, to taste
1 quart water
- Wash and dry the lemon and the lime.
- Pour honey into the bottom of a pitcher.
- Squeeze the juice from one lemon into the pitcher.
- Do the same with the lime.
- Add one quart of water and stir.
- Refrigerate and serve cold.
- If you have the insert for the pitcher, feel free to cut the lemon and the lime halves in half and add them to the insert.
- Don’t worry if you can’t afford organic.
- To save money, use store coupons.
- Wait for sales on honey. Plan ahead.
- You can drink this at room temperature.
- Can also be served over ice.
You May Also Enjoy
Cucumbers are a great addition to most smoothies. Their water content is high, so you might not need as much milk in this recipe as you do in others. Use what greens are in season. You’ll save money if you grow them yourself. Use organic ingredients whenever you can.
This recipes uses leftover ingredients from other recipes. Another great way to save money and create less waste.
vanilla almond milk
1 handful of greens – kale, chard, baby spinach
10 cucumber slices
6 banana slices
5 watermelon chunks
- Place everything except the vanilla almond milk into a blender.
- Cover and blend until smooth.
- Add the vanilla almond milk a little at a time and blend, until the smoothie is at the desired consistency.
- Pour into a tall glass.
- Add a straw and enjoy!
- Save money by using leftovers, and by purchasing produce in season.
- Switch up ingredients for different flavors.
- Serve with breakfast or as a snack.
Another leftovers type of smoothie for you to try. A lot of times I just use whatever I have on hand. Add more milk if it isn’t smooth enough. Smoothie recipes pack quite the nutritional punch at snack time, or with your breakfast.
1/2 cup unsweetened vanilla almond milk (may need more)
small handful of greens – kale, chard, or spinach
a few pieces of broccoli
10 baby carrots
3 chunks watermelon
1 small banana
- Place everything into a blender.
- Blend until smooth.
- Add a little more almond milk if needed.
- Blend again.
- Pour into a tall glass.
- Add a straw.
- Serve with homemade Paleo granola cereal at breakfast.
I love throwing whatever I have into the blender to see what happens. This is one of the food combinations I came up for a recent smoothie. Smoothie recipes are especially tasty, and certainly more healthy, when using organic foods. Feel free to use bits of leftover fruits and vegetables in this smoothie, as I have done with the kiwi.
1/2 to 1 cup of coconut water
small handful of a spinach or lettuce
1 small banana
3/4 of a peeled kiwi
1 teaspoon pure vanilla extract
- Place all but the coconut water into a blender.
- Add 1/2 cup of coconut water.
- Blend until smooth, adding more coconut water if desired.
- Pour into tall glasses.
- Add a straw.
- Try adding a few slices of cucumber.
- Look for produce in-season to save money.
- Serve with a breakfast of Paleo pancakes and sausage.
Once in a while I have a chocolate craving. I find smoothies are a great way to take care of this. Making them thick and adding ice is also a nice treat. Doing so almost makes a smoothie seem like a milkshake.
I use organic ingredients when I can. They really do have superior flavor.
1/2 to 3/4 cup of coconut water
1 small handful of spinach or Romaine lettuce
1 small banana
6 medium size strawberries
3/4 of a kiwi
2 tablespoons of cocoa powder
2 tablespoons of raw honey
- Put some ice into the blender along with everything except the coconut water.
- Blend until combined, adding a little coconut water at a time until the smoothie is the consistency you want.
- Pour into glasses, add a straw, and enjoy!
- Try using different lettuces and berries.
I know, it sounds gross. But those aren’t the type of leftovers I’m talking about.
I am talking about using those leftover bits of raw fruits and vegetables. You know, that half of a banana your little one didn’t eat at lunch, or the three pea pods he neglected. The chopped vegetables, such as carrots, cauliflower, celery, and broccoli, from the get-together you had the other day.
It’s also okay to use that hard-boiled egg no one wanted at breakfast, and the last of the fresh parsley or thyme.
Go head. Use stuff up. Doing so will save money on your grocery bill, and add necessary nutrients to a smoothie that your body will love you for. And you wont even notice the taste of those foods, unless they are being used as the main ingredient.
You’ll notice that I implement this tactic often in the smoothies I make.