Grab & Go Smoothie Recipe

Have left over browning fruit? Don't throw it out, instead take it and remix it in to a fast, healthy snack.
As we all know produce is expensive and it would be a shame to let it go to waste. Here I had leftover fruit salad, with strawberries, mango's, pineapples, bananas. Its was delicious but its started to brown and become unsightly but I didn't want to just toss it. Light Bulb! Frozen smoothie cubes. What are those you ask, well just read on...

 

Here's what you'll need:

• Fruit of your choice, chopped and ready to blend - Perfect for using up what ever you have laying around that's the glory of this recipe.
• Milk of your choice, soy, almond, etc.-I used two percent.

Add ingredients to blender and puree. Because the fruit amount will differ, approximate a three to one ratio of fruit to milk.
Pour into clean ice cubes trays, cover, and let freeze.
Once frozen remove from trays and seal in a freezer bag until ready to use.
Blending the smoothies are totally up to personal preference or whatever you have laying around. Here are some possibilities that I like to use.

 

Smoothie Combos:

 

Sour Smoothie:
Orange Juice
Vanilla Yogurt
Smoothie Cubes

 

Sultry Smoothie:
Almond Milk
Wheat Germ
Smoothie Cubes
Honey

 

Decadent Smoothie Split:
Smoothie Cubes
Ice Cream
Milk
Hot fudge
Pecans

Crêpes

Crêpes are basically a paper thin, French pancake. Sounds simple enough, so why make and eat a thin french pancake when you can eat good ol flapjacks! Well, because theyre french of course! Just kidding! Two reason actually...

One; they are extremely versatile, you can choose to make they savory or sweet. My husband and I love to go to crêpe houses for brunch. We have tried all sorts of different crêpes, from classic like strawberries and Nutella (chocolate and hazelnut) to a chicken curry crêpe. It’s the perfect canvass for any topping or filling you can dream up.

Two; they are perfect for entertaining because they need to be prepared ahead of time. The batter needs to set for at least an hour to as long as overnight and in the mean time you can dice, chop, or whip your toppings all ahead of time. That way when your guests show up all you need to do is pull everything out and set up a sweet and savory crêpe topping bar. Then your guest can serve themselves and you can partake in the fun.

Crêpes

Ingredients:

½ cup water (I used filtered)

½ cup whole milk

¼ teaspoon of salt

1 cup flour

2 teaspoons sugar

1 teaspoon pure vanilla extract

4 tablespoon unsalted butter

Prepare the batter-

In a blender, whip the eggs then add the flour, salt, water, milk, and vanilla. Blend until everything is combined and smooth. Move to a covered container and refrigerate for at least one hour or up to 24 hours.

Make the crêpes –

Over medium heat melt about one tablespoon of butter in a 9 inch pan. Pour 2-3 tablespoons of batter into the pan, and quickly swirl the pan around so the batter covers the bottom. Once the crêpe starts to bully and brown, it’s time to flip it. Flipping the crêpe is the touchiest part of the whole crêpe making process. You can use a spatula or flip it in the air. The easiest technique for me was to loosen it crêpe using a rubber spatula until it easily slides around in the pan. Then sliding it back and forth, give it one big thrust and flip it in the air. Let it brown of the other side, then move to a piece of waxed paper.

Topping Ideas-

Here I spread Nutella, folded it up and then tossed fresh starwberries in sweetened condensed milk. I finished it with drizzling more sweetened condensed milk and dusting powdered sugar over the top.Yum!

Sweet-

Spread with Nutella, fold into fourths. Top with strawberries and sprinkle with powdered sugar.

Spread with Nutella sprinkle with shredded coconut, fold into fourths. Top with sliced bananas and whipped cream.

Spread with butter, fold in fourth and sprinkle with powdered sugar.

Spread with peanut butter and jelly, fold in fourths.

And the list goes on…

Savory

Swiss cheese, shredded chicken with cranberries sauce folded in fourths.

Pepper jack cheese, avocado, black beans with salsa.

Monte Cristo crêpe– Gruyère cheese covered with thin ham slices folded in fourths and drizzled with maple syrup. (I came up with that one)

Anything you would put in an omelet!