Tagged: greek yogurt

Smoothies & Scones

Hey folks! I hope you enjoyed your weekend! Did you do anything fun or exciting? I didn’t do much of anything this weekend, and I must admit it was pretty fantastic! With the holidays winding down Johnny and I got to enjoy our first weekend of nothingness in what feels like fooooooreverrrrrrr and I made sure to take advantage!!

How?

By cooking my face off!!!

And I’m pleased to say that the time not spent cooking/eating I was either working out… or… cleaning…or at Target with Melinda and Kyle…orrrrr watching Parks and Rec. Regardless, it was faabuloussssss!

Now I don’t know about you, but without an alarm set my body naturally wakes up after 8 hours of sleep. I’m typically always up before Johnny. Yesterday morning  was no exception. I was up at 8:00 am and I was fiiiiinally able to try out my brand spanking new Bella Rocket Sport Blender!

I love making smoothies for breakfast, but I have a problem you see. I HATE measuring ingredients. That’s why I’ve never been much of a baker. The exactness of everything frustrates me. When I make smoothies in a standard blender, I always tend to overdo it and throw in a little of this and a little of that and I ultimately wind up with enough for two smoothies! My husband doesn’t care for most of the smoothies I make so he doesn’t drink the extra, and I can try to freeze and it drink it later but I wind up forgetting about it. It’s really quite a conundrum. For Christmas, Johnny picked up this single serve blender for me and it’s absolutely perfect! The first smoothie I made in it is one of my standards, as I typically always have everything on hand for it. Here is the recipe!

smoothie

Berry Almond Smoothie

serves 1

  • 8 oz vanilla soy milk
  • 1 8 0z container of berry flavored greek yogurt (I used Wegmans Brand Triple Berry, but any berry will do!)
  • 1/2 cup frozen mixed berries
  • 1 tablespoon almond butter
  • 1/4 teaspoon almond extract
  • 1/2 baby spinach leaves, packed
  • 1 tablespoon ground flax seed

Place all of the ingredients in your blender and whiz until combined! (Note: If you’re using the same Bella Rocket Sort Blender, I suggest adding the ingredients in the exact order they appear here. That way, when you flip it upside down to blend it, the spinach is closest to the blades and will incorporate nicely. Putting the milk in before the yogurt will also prevent the yogurt from getting stuck at the top of the blender!)

I enjoyed my smoothie with a piece of whole wheat toast with a little smart balance and a sprinkle of cinnamon sugar! Noms!

cinnamon toast & smoothie

This morning I was up early again (7:45! Yikes! Getting ready for baby, haha!) and  it was suuuuper rainy and gloomy outside. I decided I wanted something warm and cozy for breakfast… and something a little different and fun! No oatmeal for this chick today!

I was all alone in the kitchen, even the puppies were still sleeping. I looked through my pantry and I decided I knew exactly what I wanted to make. Gingerbread Scones!

Now, ya know how I mentioned before that I wasn’t much of a baker? It’s really the truth. Muffins and quick breads are the only thing I’ve ever excelled at and that’s primarily because the recipes are pretty forgiving. Scones…dough that needs to be kneaded and cared for…I grit my teeth and searched for a recipe. I found one that sounded great at joyofbaking.com  and I’m pleased to say I followed it ALLLLLMOST exactly. The result was a perfectly light and flaky scone that tasted like Christmastime. I was thrilled with my results!  Here is the recipe, I’ve noted the few changes I made!

gingerbread scones

Gingerbread Scones

adapted from Joy of Baking.com

  • 1 3/4 cups all purpose flour (I used King Arthur White Whole Wheat Flour)
  • 3/4 cup old fashioned rolled oats
  • 1/3 cup light brown sugar (I used dark brown sugar)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cold unsalted butter, cut into pieces
  • Zest of 1 lemon  (I used the zest of an orange instead! I prefer using orange in my gingerbread recipes!)
  • 1/3 cup dried cranberries
  • 1/2 cup chopped pecans (this was not a part of the original recipe at all, I just love pecans!)
  • 1/2 cup buttermilk (I used skim milk – it worked fine!)
  • 2 1/2 tablespoons unsulphured molasses
  • 1 teaspoon pure anilla extract
  • 1 large egg
  • 1 tablespoon milk

Preheat oven to 400 degrees and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the lemon zest and dried cranberries, if using.  In a separate bowl mix together the milk, molasses and vanilla and then add the milk mixture to the flour mixture.  Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.  Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool.

**I made my own glaze for this recipe, rather than the one provided with the original recipe. (I needed to express my creativity somehow!) All I did was microwave 2 oz of fat free cream cheese with 1 tablespoon of pure maple syrup. I mixed it all up and spread it on top! These scones were perfect!!!**

gingerbread scone

Yes, you’ll note that is a mug of milk with my scone. I thought I wanted tea…so I got out a mug. Then I decided that my new big fuzzy blue robe I was lounging in (thanks, Ma!) was actually doing a fine job of keeping me nice and toasty so I decided I didn’t want tea and that I wanted a nice cold glass of milk instead. Buuuuuut and I didn’t want to get out a glass…so I drank my milk from a mug like the classy gal I am!! It was all delicious. 🙂

My New Favorite Breakfast Ever

Happy Tuesday!

Not that Tuesday is ever all that exciting…

Unless, of course, some of you had off work yesterday in honor of Martin Luther King, Jr. Day so you get to enjoy a four day work week! If so, I hope you enjoyed your day off! I can’t say that I’m not jealous…because I totally am…and instead I got to enjoy a full and lazy productive day at work. 🙂

If I had to pick something I did get to enjoy recently, though, it would have to be my new favorite breakfasttttttt!

How many of you are fans of greek yogurt? Show of hands…

GOOD! I can’t get enough of the stuff!! I live off of Wegman’s brand (because I’m poor and it’s the cheapest one when I shop there…and it’s fantastic so I don’t care!)  I went through a brief period where I was eating their nonfat black cherry greek yogurt  with a few walnuts mixed in every morning for breakfast. It’s absolutely delicious.

It also has 18 grams of sugar per 6 ounce serving.

 

*INSERT GLASS SHATTERING SOUND*

B-b-but…that’s so much sugar for so little yogurt!!

After doing a little research I came to discover that just about any flavored yogurt will have this much sugar in it, maybe more. I’d be cool with having something like this as a treat once in a while, but I really can’t justify consuming that much sugar (that’s not naturally occurring in fruit) for breakfast everyday.

Then…I found this recipe for Cookie Dough Greek Yogurt.

Now, I don’t think this recipe tastes very much like cookie dough, but I do think it’s brilliant and flippin delicious!

Here’s my version of this recipe…I’ve had it for breakfast every day for the last week!

PB Greek Yogurt

  • 6 oz plain, nonfat greek yogurt
  • 1 tablespoon chunky peanut butter (of course you could use creamy peanut butter, but I like the crunch!)
  • 1 packet of Splenda or 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon semi-sweet chocolate chips

Combine all of your ingredients in a small bowl and mix well until combined!

How easy is that?! Note that I like to microwave my peanut butter for about 10 seconds before I mix to make things a bit easier – but I also use a giant tub of greek yogurt that I measure out myself. If you have a little container of greek yogurt you can just mix it all up in there and I know it mixes fine that way, too! According to the myfitnesspal calculator, this delicious concoction is about 260 calories with 19 grams of protein and only 9.5 grams of sugar!

I like to serve mine with a chopped up apple or banana for dipping!!

greek yogurt of deliciousness