blueberry lime smoothie with flax seeds

The amount of excitement I feel every time I look at my new blender makes me feel really, really old. Using extra spending money on a kitchen appliance? Next thing you know, I’ll be asking for a vacuum cleaner for Christmas. (I do actually need a vacuum cleaner though…damnit.)

So you all can share in some of my new-blender joy, I wanted to post a delicious smoothie I made the other day. Now I’m a firm believer that you don’t need a recipe to make a fruit smoothie—literally 99.9% of combinations will taste good. Toss fruit in there, add some yogurt or a banana for texture, mix in some fruit juice if desired, and you’ve got yourself a winner. But if you need some inspiration, this blueberry lime smoothie is uh-mazing. And the flax seeds add a hint of nuttiness and texture I love (not to mention a bazillion health bonuses).

Here’s what you’ll be blending:

  • 1 cup fresh blueberries
  • 1 cup frozen blueberries
  • 1 individual container of blueberry Greek yogurt (about ¾ cup)
  • Juice from 1 lime
  • 1 tbsp flax seeds

So simple, but it makes for the perfect summertime breakfast or snack.


cherry sangria with peaches & mango

If you follow me on Twitter, you know that I went for a nice, healthy bike ride this weekend on the Vineyard. Destination: the liquor store. Oops.

It my defense, it actually made the bike ride a better workout because pedaling back with a jumbo bottle of wine strapped to my back was challenging. Anyone who says alcohol is bad for your health is clearly lying. And if you’re going to completely negate your workout by indulging in a few adult beverages, trust me, this sangria is worth it. It is SO delicious.

Here’s what you’ll need:

  • A 1.5 liter bottle of fruity white wine (I chose Cavit Riesling)
  • ½ cup of brandy
  • 2 cups club soda
  • 4 cups pitted, halved cherries
  • 2 mangos, skin removed and sliced
  • 2 peaches, sliced
  • 6 sprigs of thyme

To make this heavenly beverage, mix the wine, brandy and cherries together in a bowl. Refrigerate for 7 hours.

Add in the peaches and mango and refrigerate for another hour. The reason I held off on adding them was to give the sangria a predominately cherry taste. I also love eating the fruit at the bottom of my glass, and the less time the fruit spends in the wine/brandy, the less booze-sodden it is.

Add the thyme and club soda before serving.

I adapted the recipe from a cherry sangria featured in Cooking Light magazine, but removed all the sugar for a healthier twist. And, as I find with most recipes, the sugar wasn’t even necessary—the sangria turned out perfect.

And even more perfect? Enjoying it on the deck on a warm summer night. Seriously why does this season ever have to end??

Hope you all enjoyed your weekends as much as I did!

P.S. Can you tie a cherry stem in a knot with your tongue? This girl can. It’s pretty much my only special skill.


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greek yogurt & crushed almond banana popsicles

There’s just something about summertime that makes me want to put popsicle sticks in any and all things edible. Bananas were a perfect place to start.

This recipe is super easy—both to make and on your waistline. To make 4 popsicles you’ll need:

  • 2 bananas
  • 1 cup vanilla Greek yogurt
  • 2 handfuls almonds, crushed
  • 1 tbsp peanut butter
  • Popsicle sticks

You can buy the almonds crushed, crush them in a food processor, or take a more hands-on approach (sorry for the loud banging, neighbors)…

Mix the Greek yogurt and peanut butter together in a bowl. My friend told me she loved eating yogurt with peanut butter and my first reactions was BARF. But it is actually delicious. And as someone who can easily take down a jar of peanut butter in two days, I’m ashamed that I ever doubted the combination. Peanut butter makes all things (most importantly, life) better.

Set up a little banana popsicle assembly line with your bowl of pb yogurt, a bowl of crushed almonds, and a plate or pan covered in parchment paper.

Cut each peeled banana in half and carefully insert the popsicle stick in the cut end.

Coat the banana in Greek yogurt. It’s easiest to roll it in the bowl and then spead evenly with a knife.

Coat in crushed almonds.

Lay the banana on your plate. Repeat the process with each banana piece.

Once you have your batch of banana popsicles, put them in the freezer for 3 hrs. Hopefully your freezer isn’t as sad-looking as mine (i.e. empty except for three nips of cheap vodka). In my defense, I rarely buy frozen foods and do the majority of my shopping in the produce aisle.

Last up, enjoy! These popsicles can be a healthy dessert choice or a guilt-free midday snack to beat the summer heat. I took a bunch of pictures of me enjoying one outside but…I think rule #1 of being classy is to not be photographed eating a banana or banana-shaped food. If you catch my drift…

The pictures were probably even too awkward for a bloopers album haha. Suggestive food photography aside, I hope everyone has a great Thursday—get out there and enjoy happy hour!


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