It almost sounds like a dessert doesn't it? It could also be considered as a pretty healthy dose of fruit and overall goodness to add to your breakfast or lunch. It's fast to make and easy to drink. No almond milk? Just add more yoghurt and some water, or use your regular milk. If you want to make this dairy- or gluten-free, skip the yoghurt. Just add a little more banana or pear to thicken it up a bit.
It's a great way to add fruit to your daily intake and to get your kids to have more fruit too. My three year old daughter loves it. I need to keep making these!
Ingredients:
1 pear, ripe (peeled and cored)
1 banana, ripe (peeled and chopped)
1 cup (250 ml) almond milk
1 teaspoon (5 ml) vanilla
2 tablespoons (30 ml) plain yoghurt (optional)
Method:
Peel and core the pear.
Peel and roughly chop the banana
Add pear, banana, almond milk, vanilla and yoghurt to the blender.
We're getting into that busy season in the upcoming weeks and I was thinking recently that I'd like to revisit some of my favourite recipes of the last few years that would fit well into either easy weeknight meals or entertaining ideas.
Some of you are gearing up for Thanksgiving, others just general entertaining as we head into the big holiday season. Whether it's new recipes, fresh ideas or leftovers ideas - here's a taste of some recipes I've previously shared.
It's definitely soup weather around here. If it is for you too, here's a few you might like to try:
Carrot, Apple and Ginger Soup (great starter for Thanksgiving or Christmas too - my cousin served a delicious soup like this at her dinner)
It's so wonderful to eat fresh berries, especially when they are local or you've been able to pick them yourself. My daughter loves them and it has to be one of the best 'mom moments' when your child is devouring a bowl of fresh berries. When we were visiting my mom and stepdad this summer my mom could not believe how many berries my daughter could eat in one go! My husband likes to blend up frozen berries with plain yoghurt for her and call it ice cream. She calls it the "pink one".
These could be blueberry muffins but when I had just bought local strawberries for likely the last time this year I decided two berry muffins were in order. The name sounds pretty cute and tasty too! Not only do these muffins have a lovely little berry mix going on but I added a bit of ground flax and whole wheat flour for good measure. Not too much as I didn't want to have them come out too heavy, but just enough to up the good-for-you count. Of course frozen berries would work fine here too, but if you can, do throw in some fresh ones. One additional note is I cut the sugar just a bit from the original recipe I referenced. Not a lot, about 1/4 cup. I have listed the full amount here in the ingredients and I leave it to you to decide whether or not to reduce it. I also cut the salt measurement in half.
Today my daughter starts preschool and this brings to mind school or after-school snacks, easy and healthy breakfasts and lunchbox ideas. This muffin is quite filling and has some good nutritional ingredients (primarily the berries). Served with a few slices of apple or banana, a serving of yoghurt, and a cup of milk or water - and you've got a pretty good breakfast or mid-morning snack. Add a hard-boiled egg and you've got some good protein to go along with the other ideas.
I'm hoping to get out blackberry picking before they are all gone, but looking at the week ahead I'm not sure this will happen. We do have a pretty good supply of frozen raspberries, strawberries and blueberries from a local farm. Do you have a favourite way to use your berries? Smoothies? Pancakes? Biscuits? Crumble? If I do get more fresh ones before we're well into our fall season here, I'll be sure to post another recipe featuring them.
