Banana-Orange Smoothie

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).

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.

Banana-Orange Smoothie

Ingredients

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)

Directions

  1. Add a little liquid to the blender cup.
  2. Break banana into small chunks and add to the blender cup.
  3. Add orange slices to the cup.
  4. Add pea protein and honey.
  5. Sprinkle frozen kale or spinach bits to the blender cup.
  6. Add milk choice to cup, up to the fill line – or however much you need.
  7. Blend a few seconds, then pulse until smooth.

Tips

  • 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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Lemon-Limeade

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.

Lemon-Limeade

Ingredients

1 lemon

1 lime

honey, to taste

1 quart water

Directions

  1. Wash and dry the lemon and the lime.
  2. Pour honey into the bottom of a pitcher.
  3. Squeeze the juice from one lemon into the pitcher.
  4. Do the same with the lime.
  5. Add one quart of water and stir.
  6. Refrigerate and serve cold.

Tips

  • 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.

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Frugal Recipes Happenings ~ Summer 2018

Happy Summer! The nicer days make me so happy 🙂 How about you? Skye and her boyfriend and I have been taking advantage of restaurants where we can sit outside and eat. It’s been a real culinary adventure.

I’ve tried a few new places since Skye moved back home last fall, starting with the our lunch at Paddy Murphy’s. I enjoyed a wonderful plate of ravioli with a delicious butternut squash sauce and topped with grilled shrimp; a recipe I would love to replicate. This came with toast. We also visit Bagel Central and 98 Wake and Shake whenever we are downtown. And we’ve been to Nicky’s Diner with mom. They have amazing prices. You get a lot of food for what you pay.

Skye’s boyfriend took us out for lunch a couple of times as well. We sat outside at both. At the Seadog Brewing Co. we got to sit near the river. I had pasta in a garlic butter sauce, topped with shrimp, scallops, and muscles. When we visited Timber Kitchen & Bar, I enjoyed haddock and spiced fries, as well as a Honey Badger Mojito. Yum!

My grandson is turning three, and I visited with him and parents recently. We took him to his first theater movie. Smitty’s is unusual in that the theater houses tables and chairs, and they serve your meal while you are watching the movie. They make a good chicken quesadilla. Were hopeful Zowie and Devan will be able to move closer to home with him and his sister in August. Then I will have a little cooking buddy!

I intend to further enjoy new restaurants and different foods throughout the summer.

As for food at home, I’ve been eating lighter fare. Quick, easy to make meals. I’m hoping to shed some of these extra pounds, but I also just don’t like to eat heavier foods as much as I do in the winter. My grocery shopping trip for the coming week netted burger patties and lots of fruits and veggies. Other than cheese for the burgers and some almond/cashew milk, that’s all I bought. Not even buns for the burgers. I thought, instead, I’d have the patties over greens and top them with pickles. I had shrimp last week, and scallops the week before, both with lots of vegetables.

I’m going to have picnics in the park, down by the river, this year. Next week I’m planning to get a sandwich and drink from Harvest Moon Deli and sit down there to relax and enjoy being outdoors. I have a coupon for a free sandwich that I will utilize.

Have you seen these blog posts?

Smoothies are great for summer. I’m planning to have a few this week. They are a good way to extra nutrients into your system.

I hope you enjoy your summer! I’d love to hear about recipes you enjoy at this time of year, and the food celebrations you will be hosting and/or attending.

Shannon

shannonlbuck@gmail.com

 

Berry Parfaits

I love Parfaits. I like to pretty them up for the children, to turn them into special treats.

  • I put them into sundae cups for a nice treat. Or I use decorative bowls.
  • I have real tea-spoons with long handles that I place in the cups.

Berries are healthy and should be a part of everyone’s diet, with the possible exception of babies. My daughters and the daycare children love these, as do I.

  • Use any type of berries you like, and or combination of berries.
  • Use coconut cream, flavoring it if you’d like with pure vanilla or mint extract.
  • Add toppings such as fresh cherries or dried fruit, if desired.
  • Add seeds or nuts to the top.

All you do is:

  • Put a tablespoon of cream in the bottom of the cup.
  • Layer coconut yogurt and berries until you get to the top.
  • Add your choice of topping(s).

These parfaits are great for:

  • Daycare children to make.
  • Hot summer days.
  • Party treats.

They make great:

  • Snacks.
  • Breakfast ideas.
  • Desserts.

Enjoy!

Shannon

P.S. If you have any parfait ideas that you’d care to share, please post them in the comments. Thank you.

Shannon

 

Frugal Recipes Happenings Issue #21: Summer Fun & Food

Just a heads up to let you know that the Frugal Recipes Happenings Newsletter Issue #21: Summer Fun & Food is now available for viewing. Full of seasonal stories and memories, and a guide to summer beverages and foods from the blog, and a few offers for readers. Check it out by clicking on the link. Summer will be here in just a couple of days!

Sign up for the newsletter when you get over there!

Shannon

Fruit Parfaits

I love Parfaits. I put them into the sundae cups for a nice treat. I have real tea spoons with long handles that I place in the cups to add just a little fanciness to this treat.

Ingredients

any type of fruit that you like, and you can mix and match them

coconut cream flavored with pure vanilla, citrus, or mint extract

toppings such as cherries, crushed almond slivers, or unsweetened coconut cream.

  1. Put a tablespoon of cream in the bottom of the cup.
  2. Layer the cream and fruit until you get to the top.
  3. Add your choice of topping(s).

Tips

  • These parfaits are great for daycare children to make, though adults may need to cut (or supervise the cutting of) the fruits.
  • They are refreshing on a hot summer day.
  • And they make great party treats.

Serving Suggestions

  • Serve at breakfast with an egg scramble.
  • Serve for a dessert or snack.
  • Serve as a side with lunch or dinner.

Enjoy!

Shannon

P.S. If you have any other parfait ideas that you would care to share, please post them in the comments section. Thank you.

Minty Strawberry-Orange Lemonade

Lemonades are great but, since I made that orange-lemonade I have experimented more. This one does not have as much lemon, but is pleasing just the same.

Ingredients

2 oranges

2 lemons

4 or 5 large strawberries

1/8 to 1/4 cup honey

fresh mint leaves

water

ice

  1. Rinse the fruit and mint leaves.
  2. Dry them with a clean towel.
  3. Cut the tops off the strawberries, and cut the oranges and lemons in half.
  4. Squeeze the juice from 1 lemon, pouring it into a pitcher.
  5. Do the same with 1 1/2 oranges.
  6. Add 1/8 to 1/4 cup of honey.
  7. Place the pitcher insert (if you have one) into place.
  8. Cut the remaining half orange into chunks, and slice the strawberries.
  9. Remove the mint leaves from the stems, bruising them a little.
  10. Put the chunks of orange into the insert followed by the mint leaves, then add the strawberry slices.
  11. Pour water over the fruit.
  12. Cover and refrigerate.
  13. Fill glasses with ice. Pour the minty strawberry-orange lemonade over the ice.
  14. Place stainless steel straws into each glass. Add a fresh mint leave, and a slice of lemon.

Tips

  • Grow your own mint to save money. If you can’t garden outside, do so on a sunny windowsill.
  • Try different types of berries for something new.

Serving Suggestions

  • Serve with sandwiches for lunch.

 

Enjoy!

Shannon

Orange-Lemonade

I wanted lemonade a couple of weeks back, but did not have enough lemons. So, I made orange-lemonade. It was simple, and the beverage was refreshing. This is what I do: Improvise. Experiment with new things. You might be surprised at what you will enjoy.

Ingredients

2 large oranges

2 lemons

1/8 to 1/4 cup honey

water

  1. Wash the fruit. Use a clean towel to dry them.
  2. Cut the oranges and lemons in half.
  3. Squeeze as much juice out of each half as possible, into the pitcher.
  4. Add the honey, then set the insert (if there is one) into the pitcher.
  5. Cut the lemon peel into chunks and place them in the insert.
  6. Pour water over the fruit, then cover and refrigerate.

Tips

  • Try using different types of fruit.
  • Did you know you can grow organic Meyer lemon trees in your home?

Serving Suggestions

  • Serve over ice on a hot summers’ eve, garnished with fresh mint and a lemon slice.

 

Enjoy the warm weather!

Shannon

Herbed Ice Cubes

These ice cubes are easy to make. Be sure you always have plenty on hand for those hot, summer days by storing in freezer containers. Separate according to what herb is used.

Ingredients

fresh herbs such as mint or chamomile

water

ice-cube trays

  1. Rinse the herbs and cut them to fit easily into compartments of an ice-cube tray. Try to keep them uniform if possible so it is easy to see what herb was used in each.

  2. Place an herb section into each ice-cube tray compartment.

  3. Fill the tray with water and freeze.

Tips

  • Use the freshest herbs possible.

  • Save money by growing your own herbs.

Serving Suggestions

Basic Potato Salad

Recipe contributed by Sheila Buck

(Update January 2017: This recipe could also be made with Paleo mayonnaise, but I came across a recipe last year that didn’t even call for Mayo. It was a Paleo version that sounded so good. This version here may be fine for your nutritional plan, and that is great, but if it isn’t, then just know you have other options. ~Shannon)

Potato salad is a great summer recipe, and a wonderful side dish to many meals. Here is a basic potato salad recipe from our kitchen. It is one of my youngest son’s favorite recipes.

Ingredients:

6 potatoes, halved
4 hard-boiled eggs
1/2 onion, chopped
1 cup mayonnaise
Paprika

  1. In a medium pot, boil potatoes until tender.
  2. Put potatoes in refrigerator until cool.
  3. Peel potatoes and cube them.
  4. Place cubed potatoes into a medium bowl.
  5. Peel off shell of hard-boiled eggs.
  6. Chop eggs and add them to potatoes, and mix.
  7. Add chopped onion to mixture, and mix.
  8. Add mayo to mixture, and mix well.
  9. Sprinkle Paprika over the top of salad.

Tips:

  • Spices can be very expensive. Sometimes paprika can be found at dollar stores for a better price than at the grocery store.
  • Store brand mayonnaise tastes very good.

Serving Suggestions:

  • Other vegetables can be added to this salad. My mother sometimes adds tomatoes and cucumbers to hers.
  • Serve this as a side dish with cheeseburgers and corn on the cob.
  • My youngest sometimes eats the salad with no main dish.

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Sheila Buck is the single mom of two teenage boys. She has a Bachelor’s Degree in Clinical Psychology. Sheila is a freelance writer, and also writes books and short stories in her spare time. Sheila also writes for Frugal is Fabulous!.