I have to admit when I first heard of a smoothie with avocado in it I really wasn’t sure. Avocados in my salad or on my sandwich are great, but in a drink? Well, I decided to go ahead and give it a try anyway and I am so glad I did. This smoothie was a hit for just about everyone in my family.
Let me start by saying that everyone in my family loved this smoothie, from ages 3 to 50 everyone really liked it. If you want to make it a little healthier you can omit the sugar but we all felt the extra sweetness was needed. All other ingredients in this smoothie are very healthy. Let’s go over the three main ingredients in this smoothie. First we have the banana which has potassium, fiber and an impressive amount of Vitamin B6. Second is the milk, depending on the kind of milk you use the nutritional value changes.
Welcome to another choice smoothie selection from our book, Skinny Smoothies: 101 Delicious Drinks that Help You Detox and Lose Weight . You can purchase this book online from many retailers, such as Amazon , from Barnes & Noble and Indie Bound among others. This smoothie recipe can be found on page 127.
Sorry to interrupt your smoothie recipe, but this is one of the 101 smoothie recipes from our first book, Skinny Smoothies . You can find the book online at many retailers. Click this link to buy directly from Amazon , Barnes & Noble or Indie Bound . Buy the book . We have published 101 recipes that are not on this site, so no duplication between the smoothie site and the smoothie book from smoothieweb.com.
I’ve always wanted to go to Chile. Since I started traveling, I’ve had a deep love for Spanish speaking countries, I want to visit them all. Although, other than language, they seem to have little in common. Other than maybe a shared love of food and family. I spent some time in Spain, missing my flight home for an extra day in Madrid. I took my husband with my to Costa Rica, and I didn’t want to leave.
Such a bold claim! I’m willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Seriously, I wouldn’t toy with you, reader.
The fresh and light lemon flavor makes this one of the few pasta entrees that doesn’t leave me feeling so stuffed I could hibernate for all of the upcoming winter months. Healthy, yet filling. Simple, yet oh-so flavorful. As a side note, today it struck me how strange and perhaps even gross it is that we call this “angel hair” pasta. Strangeness aside, let’s cook this thing.
UPDATE: You can VOTE FOR ME HERE , if you’re so inclined. I love mason jars. They are perfectly portioned, retro, convenient, and reusable. They are affordable, accessible, versatile and stylish. They contain, shake, serve and store. And they travel.
Perfect a “Toad in the Hole” Breakfast Posted by Paul Kita on Thursday, June 23, 2011 · 115 Comments “All happiness depends on a leisurely breakfast.” —John Gunther Shame on the man who misses breakfast.
Gingerbread Cinnamon Roll Pancakes It’s yet another Cinnamon Roll Pancakes recipe, my dear readers! I’ve done the original . I’ve pumpkin’ed the original, and now I’ve gingerbread’ed the original. These are Gingerbread Cinnamon Roll Pancakes !
This recipe for General Tso’s chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I’ve been testing and retesting this recipe for my cookbook , and want to share a new revised version.
Ingredients 5 ounces unbleached cake flour 5 ounces white rice flour 1 1/2 quarts vegetable oil 1 large egg, beaten 1 1/2 cups cold seltzer water 1/2 cup vodka 5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices Kosher salt 1/4 pound fresh green beans , trimmed 8 stems flat-leaf parsley 1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined 1/2 pound tilapia fillets , cut into 1-inch pieces Ice Directions Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half.
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Years ago, I told you about my spice bowl. You remember, that big glass bowl I stored my collection of spices in for the better part of seven years; the bowl that I was too embarrassed to show to any of my friends, and which filled my kitchen with a thick cloud of nose-tickling spice dust whenever I opened the cupboard it lived in? Yeah, that one . The one that was - despite the inconvenience of never being able to find what I was looking for, and of poorly-closed bags of cinnamon and sesame seeds slowly leaking their contents into the bottom of the bowl, and of frequently opting to buy a new bag of something rather than go through the effort of seeing if I already had it - the best system for storing and organizing spices I could find.
Ingredients Kosher salt 1 pound tricolor pasta, such as bow tie or fusilli 1/4 cup balsamic vinegar 2 to 3 teaspoons dijon mustard Freshly ground pepper 2/3 to 3/4 cup extra-virgin olive oil 1/3 cup diced sun-dried tomatoes 1/4 cup fresh basil, julienned 1/4 cup diced onion 2 large pickled pepperoncini peppers, diced 3 tablespoons halved black olives 2 teaspoons chopped fresh oregano 1 1/2 ounces feta cheese, crumbled 1 1/2 tablespoons grated romano cheese Directions