It was cold and gross out when I woke up this morning, so what did I want for breakfast?! A smoothie! Normal, right? 🙂 I decided to be crazy this morning and change up my normal oatmeal breakfast for a chocolate peanut butter and banana smoothie. By adding the peanut butter to my smoothie, it gives it a little staying power and fills me up. Plus, this combo is a favorite of mine!
I changed it up again by adding something green to my smoothie to get some fruit and veggies in my breakfast.
Chocolate, Peanut Butter and Banana Smoothie
- 1 banana
- 6 ice cubes
- 1/4 cup cacao powder
- a few squirts of agave
- 1 tablespoon peanut butter
- 3 handfuls of spinach!!
- Mix it all up and get this yummy smoothie!
Don’t be disturbed by the green color, I promise, you cannot taste the spinach!
And, if you can’t get over the color, than do what these girls do and use a sippy cup! 🙂
This was my first green smoothie, and it was really good!
Lunch was leftovers from last nights dinner! Still great the next day -maybe even a little better because the veggies were more marinated.
After my 8 miles of speed-work at the gym, it was time for a good and substantial dinner, so I made another Moosewood recipe, Wild Rice Waldorf Salad. It was a twist on the classic waldorf that I love.
While the combination of wild and brown rice was cooking, I set to work chopping up all of the fruits and veggies: yellow pepper, celery, red onion, and 2 granny smith apples.
I tossed the apples with lemon to keep them from browning.
Then toasted some walnuts, and whipped up the dressing!
This was a super simple recipe. The longest part was cooking the rice! There was a lot of sitting and waiting around while it cooked. Next time I will pre-cook the rice the night before.
My husband and I both loved this dish. The tartness of the apples and the sweetness of the raisins really added to it.
I served it on a bed of mixed salad greens. I love to add in more veggies when I can!
Wild Rice Waldorf Salad
from Moosewood Restaurants Low-Fat Favorites
Serves 6
Salad Ingredients:
- 2/3 cup wild rice
- 1 cup brown rice
- 2 1/2 cups hot water
- 2 medium granny smith apples
- juice of 1 lemon
- 1 bell pepper
- 1 cup diced celery
- 1/2 cup red onion, minced
- 1/2 cup unsweetened raisins
- 1/4 cup toasted walnuts, chopped
Dressing Ingredients:
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon pure maple syrup
- 1-2 teaspoon poppy seeds
- 1/2 teaspoon ground ginger
- 1 tablespoon olive oil
Directions:
- Soak the wild rice in 1 cup of hot water (in a closed saucepan) for 30 minutes.
- After 30 minutes, add the brown rice and the remaining 1 1/2 cups of water. Bring to a boil, then cover and simmer for 45 minutes until rice is tender.
- When the rice has cooked for about 30 minutes, dice the apples and toss with the lemon juice in a large bowl.
- Chop the pepper, celery and onion and add to that bowl along with the raisins and walnuts.
- Whisk together the dressing ingredients in a seperate bowl.
- When the rice is cooked, add it to the bowl of veggies and toss everything with the dressing.
- Serve over a bed of greens!
And, dessert was 2 homemade macaroons! The chocolate with some raw almond butter on top.
Filed under: Cookbooks, Eating Laps, Recipes, Uncategorized | Tagged: chocolate, Eating Laps, grains, macaroons, peanut butter, Recipes, Running Laps, smoothie |
wow on everything… I am hungry now 🙂
[…] Kate and I made a delicious dinner! We whipped up my favorite Wild Rice Waldorf Salad (see the recipe here). […]
[…] session took me just under 30 minutes. Good times! Home for dinner which was leftover Wild Rice Waldorf Salad. And, then I made the easiest and tastiest dessert […]