Cucumber-Banana Smoothie

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.

Ingredients

vanilla almond milk

1 handful of greens – kale, chard, baby spinach

10 cucumber slices

1 egg

6 banana slices

5 watermelon chunks

  1. Place everything except the vanilla almond milk into a blender.
  2. Cover and blend until smooth.
  3. Add the vanilla almond milk a little at a time and blend, until the smoothie is at the desired consistency.
  4. Pour into a tall glass.
  5. Add a straw and enjoy!

Tips

  • Save money by using leftovers, and by purchasing produce in season.
  • Switch up ingredients for different flavors.

Serving Suggestions

  • Serve with breakfast or as a snack.

Enjoy!

Shannon

 

 

Vegetable-Banana Smoothie

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.

Ingredients

1/2 cup unsweetened vanilla almond milk (may need more)

1 egg

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.
  • Enjoy!

Tips

Serving Suggestions

  • Serve with homemade Paleo granola cereal at breakfast.

Happy Days!

Shannon

 

Chocolaty Good Banana-Cranberry Cereal

Have I mentioned just how much I love these healthy cereals I’ve been posting. I probably have…

They are so simple to make using different types of ingredients. This is a easy one that I made using cranberries to celebrate the autumn season. Oh, and I was also having a chocolate craving.

Ingredients

1 small banana, sliced

slivered almonds

dried cranberries

unsweetened coconut flakes

chocolate almond milk

  1. Place the banana slices into a bowl.
  2. Add a few slivered almonds and small handful of dried cranberries.
  3. Sprinkle unsweetened coconut over the top.
  4. Pour milk over everything.

Tips

  • Try different types of nuts, according to what is on sale.
  • Use coupons or wait for sales on the almond milk.

Serving Suggestion

  • Serve with bacon or sausage.

Warmest wishes!

Shannon

Banana-Pear Smoothie

For this smoothie, I used the leftover pear and banana from the Pear and Blueberry Cereal I shared with you yesterday. Smoothies are a great, healthy way, when done right, to add essential nutrients to your diet. I love coming up with new combinations of ingredients for these drinks.

I finally broke down and bought this wonderful blender. I love it because the whole set-up sits nicely to one end of my my shelf. Remember: at this point I am renting a room, so things that take up as little space as possible are what I’m looking for.

This personal blender comes with two serving size cups and two half-size cups, so I can easily blend up just what I need of whatever foods I’m working with. The larger cups are perfect for smoothies.

Ingredients

1 egg

1/2 banana, sliced

1/2 pear, chunked

a handful of still frozen spinach from the freezer

almond milk

  1. Pour a little milk into the cup. Maybe 1/8 blender cup or so.
  2. Crack the egg into the cup.
  3. Add the fruit.
  4. Add the spinach.
  5. Pour a little almond milk in, no further than the fill line, depending on how thick you want the smoothie.
  6. Cover and invert, placing the cup into the blender.
  7. Turn and blend a few seconds at a time, until well blended.
  8. Remove from the motor.
  9. Turn right-side up, remove the cover, and enjoy.

Tips

  • Try different types of milk.
  • Use fresh kale or chard instead of the spinach.

Serving Suggestions

  • This will pack a wallop of a nutritional punch when served with a one-pan meal or stuffed squash.

Enjoy!

Shannon

 

Banana ‘Cereal’ with Chocolate Almond Milk

I’m still trying new ‘cereal’ variations, and loving each of them. I’m consuming healthier, lighter foods this time if year, eating more salads, trying new smoothies, and enjoying simple ‘cereals’ and smoothie bowls. And I’m feeling a lot better, in both body and mind. The ‘cereals’ I eat are simple, and pack a good nutritional punch in the morning.

I do like to treat myself once-in-a-while, so today I decided to use chocolate almond milk with my ‘cereal’.

Ingredients

1 small banana, peeled and sliced

2 – 3 tablespoons of fruit and chocolate trail mix

1/2 cup chocolate almond, milk

  1. Place the fruit in a bowl.
  2. Sprinkle the trail mix over the fruit.
  3. Pour milk over the fruit and almonds.

Tips

  • Use different types of fruit, such as apples and pears with a few blueberries.

Serving Suggestions

  • Serve with homemade vegetable juice and eggs.

Shannon

A Simple ‘Cereal’

Now that I’m eating healthier, I’ve let go of the thought that I ever have to have those cold cereals from a box. None of them seem to be truly healthy, or to fit in with the Paleo lifestyle I’m (mostly) trying to emulate. I mainly have smoothies or smoothie bowls these days, with the occasional oatmeal bowl or egg and vegetable meal.

But once in a while I still crave cereal. Not sure why. Not sure if I’ll ever stop completely.

I used to love Cheerios topped with banana. Now I skip the Cheerios, and I’ve switched to almond milk from dairy.

Ingredients

1 small banana, peeled and sliced into rounds

1/4 to 1/2 cup unsweetened original almond milk

  1. Simply put the banana rounds in a bowl, and add the milk.

Tips

  • Rarely do I feel the need for a sweetener but, if I do, I’ll drizzle a little raw honey over the top.
  • The above is the most frugal banana ‘cereal’ variation. I use store brand milk to save money, and once in a while find a coupon.
  • When I have leftovers from other recipes, I’ll add one or more of the following to my ‘cereal’: a sprinkling of berries, dried fruit, unsweetened coconut flakes, and/or crushed almond slivers.

Serving Suggestions

  • Serve this ‘cereal’ alongside a Turkey and Squash Scramble. 1 egg, a little turkey, and some previously roasted squash and cooked in a little coconut oil is all you need.

Have a wonderful day!

Shannon

Do You Drink Milk? What Kind?

Rarely do I ever drink cows milk. I’d be more apt to if I could get raw, organic milk, but I cannot. So I bet I drink about a gallon a year… mostly because I like the occasional milkshake. I do drink other organic milks, and am planning to learn to make Paleo ‘milk’ shakes at some point.

Expensive? Yes. Well, sort of. Years ago, when I used to buy cows milk at the store, I’d drink some at each meal and sometimes with snacks. I’d bake with it, and cook with it.

I don’t use any kind of milk that much any more. I don’t even drink a whole cup every day. If I did, it would be far too expensive at almost $3.00 per half-gallon.

How do I Use Milk Alternatives?

  • A few times a week I might have a cup with a meal.
  • I use it in smoothies, but not every day.
  • I use it when baking, which I do not do often.

What kinds of milk do I use?

  1. Almond
  2. Soy (when no others are available) (not often)
  3. Coconut
  4. Rice

I want to try other types as well.

What kinds of milk do you use? And how do you use them?

Let us know in the comments below, or email me at shannonlbuck@gmail.com. I respond to all emails.

Shannon