Raspberries, Strawberries, Blueberries, Blackberry and Banana Smoothie
So many berries!! This Mixed Berry and Banana Smoothie has 4 different berries in it. That’s thanks to Trader Joe’s. The organic mixed berry blend is picked at the peak of ripeness and frozen within hours of picking. I love this bag of mixed berries because you don’t have to choose or buy expensive fresh fruit that goes bad the next day. There is a little bit of each berry when I make my smoothie and it tastes delicious!
I think we all enjoy making smoothies but for the past month I haven’t really felt like making them. Last week, I was inspired when I picked up a container of fresh raspberries from the store that looked amazing (not old and rotten). I also probably didn’t feel like making smoothies because the weather has been so cold all month. Just another reason to be happy when winter ends, more delicious and colorful smoothies.
This is a fun recipe and I use greek yogurt so the smoothie is a little thick – I used almond milk to thin it out (I prefer a thiner smoothie).
What you need:
- 1 cup of Trader Joe’s organic mixed berries
- 1 small banana
- 7 oz container of vanilla or plain greek yogurt (or 1 cup)
- 1/2 cup of milk (skim or almond, more if needed to thin out)
- chia seeds for topping
- fresh raspberries for top if desired
What to do:
- In a blender combine 1 cup of frozen berries, small banana, greek yogurt, 1/2 cup of milk until is smooth and reaches desired consistency
- In a cup put a few ice cubes and pour smoothie over it. Top with raspberries and chia seeds.
The colors are just so pretty.
p.s. I put a little chopped up banana on top as well.
Weight Watchers Magazine featured a Summer Fruit Galette, or rustic tart, on the cover for July/August 2014. The Summer fruit tart is filled with fresh summer fruit. I decided to make this recipe, a summer Fruit Galette, and use peaches and blueberries that were picked from a farm and taste like the Summer.
I had never heard of a galette before but after some research I learned that it is a free standing rustic tart. The galette originated in France and is often filled with apples, cheese, egg, berries, or similar ingredients. The ingredients from this Galette were picked from Lewin Farm on Long Island.
Summer Fruit Galette is very easy to make and can serve up to 10 people. This is a healthier desert option because less crust is used then in a traditional pie. You can also use fruit that is in season such as peaches, raspberries, or blueberries. According to Weight Watchers the PointPlus value is 4.
Weight Watchers Summer Fruit Galette:
- 1 1/4 cups of all purpose flour (or you can use whole wheat)
- 1 tablespoon sugar
- 1/2 tsp salt
- 3 tsp canola oil
- 1 tbsp. cold butter, cut into pieces
- 3-4 tbsp. ice water
- 1 1/4 lb peaches, pitted, halved and cut into 1/2 inch wedges (about 6)
- 6 oz fresh blueberries or raspberries
- 1/3 cup of sugar
- 1 tsp lemon juice
- pinch salt
- 2 tsp fat-free milk
- 1 tsp sugar
- Make crust. Pulse flour, sugar, and salt in food processor until blended. Add oil and butter; pulse until mixture is like coarse crumbs. Add 3 tablespoons ice col water pulsing until dough forms. If dough does not come together add another tablespoon of water. Shape dough into ball and wrap in plastic and refrigerator until firm, 1 hour or up to 1 day. *If you do not want to use a food processor you can follow the same directions with a bowl.
- Make filling when ready to prepare fruit tart by combining all ingredients in a mixing bowl.
- Preheat oven to 375 degrees an cover baking sheet with parchment paper.
- Roll out dough on a lightly floured surface area. Transfer onto baking sheet. Pour filling on center of pie crust.
- Fold edges of dough up pleating as you go. Brush edges of dough with milk and then sprinkle with sugar.
- Bake until filling is tender. 35-40 minutes. Let galette cool and cut into wedges.
- Enjoy. Can serve up to 10 people.
Weight Watchers Magazine July/August 2014
Simple Blueberry and Greek Yogurt Smoothie!
Since my family went blueberry picking and got 3 gallons of blueberries, I have been trying to find ways to put them to use before they go bad. I have made cobbler, muffins, bread, and smoothies! I loved this blueberry and greek yogurt smoothie. I had this on a warm day and it was delicious and healthy!
I really do not like soda and I am thankful for that. I try and find drinks that can still satisfy me. I love to try smoothies, juices, and iced teas. This blueberry and greek yogurt smoothie tasted like summer. And I love it!
According to Womens Fitness, blueberries have the highest antioxidant capacity of all fresh fruit: blueberries, being very rich in anti-oxidants like Anthocyanin, vitamin C, B complex, vitamin E, vitamin A, and copper (a very effective immune builder and anti-bacterial). There are even several studies such as one conducted at the University of Michigan Cardiovascular center that suggests blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome.
Whatever the case may be, here is a fun and exciting way to drink your blueberries!
You will need:
- 1 cup of greek yogurt (I used a Dannon Greek light and fit vanilla greek yogurt)
- 1 cup of blueberries
- a little less then a tablespoon of agave nectar
- a splash of unsweetened almond milk
- 3-4 cubes of ice
What to do:
- Put yogurt, blueberries, agave nectar, a splash of almond milk, and about 3 ice cubes.
- Blend until smooth.
- I love to leave it a little chunky so I can still feel and see the blueberries!
Thank you Pioneer Women! I will definitely be making this again!
Blueberry Lemon Loaf:
Stop what your doing right now and go make this blueberry lemon loaf! It’s that good. The loaf is filled with fresh blueberries and the lemon zest brightens the bread. The blueberries at my local food store were buy one get one free so I could not resist!
Believe me the last thing I wanted to do earlier this week was turn on the oven when it was like 100 degrees in my apartment. But I just could not resist I wanted to try this loaf. I had the ingredients so I forced myself to turn the oven on, and it was worth it!
Blueberries are so abundant right now so I always try and find something to do with them before they go bad in the refrigerator. I will either freeze them or turn them into muffins, or a loaf. This loaf was really easy to make and only took about 10 minutes to assemble.
I’ll be honest though, I think I used too many blueberries, lol. I put the whole pint in and I think next time I would try half to see how it comes out. Everyone still loves it, but if your not crazy over blueberries try a cup instead of the whole pint.
I originally saw this recipe from Eat-yourself-skinny. I really love the recipes they post so this was inspired from their bread.
You will need:
- 1 cup or a pint of blueberries
- zest of 1 lemon
- 1 1/2 cups of all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 tablespoons of melted butter
- 1/2 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 1/2 cup of milk
What to do:
- Preheat oven to 350 degrees and prepare a loaf dish with non-stick cooking spray.
- In a large bowl combine flour, baking powder and salt. Whisk unit well mixed.
- In separate bowl put butter and sugar mix well for about 1 minute. Once kind of light and fluffy add 1 egg and mix then add the other and mix again.
- Add the vanilla, lemon zest, then mix.
- Add half the flour mixture into the wet ingredients then add the milk. Add the second batch of flour and mix until combined. Do not over stir.
- Fold in the 1 cup of blueberries.
- Pour batter into baking dish and bake for about 50-55 minutes or until the loaf comes out clean with a tooth pick.
- Let cool and serve!
Great for breakfast with a cup of coffee or a quick snack!
A simple Summer Cobbler! What could be better?
I love how all the fruit in the markets are so juicy and inexpensive. I find myself buying more fruit in the summer then in the winter. Sometimes I do not have a chance to eat all the fruit before it starts to go bad. I try and find ways to use the fruits before that happens- hence blueberry and strawberry cobbler. This recipe would work with other fruits, is super easy, and a delicious treat!
The batter for this cobbler is very easy. I find myself always looking for the easiest ways to do things because I we are all very busy! This cobbler is no exception- you probably won’t find a simpler home made desert – besides buying it in the store. To try and keep things semi-healthy i substituted the 1 cup of sugar for agave nectar and the milk for almond milk.
You can use any summer fruit that you like! Peaches, nectarines, blueberries, blackberries, strawberries all work fine! I find it comes out better with fresh fruit- however, if you use frozen the result will be the same.
p.s. i also served this desert around the 4th of July so the colors of the blueberries and strawberries went perfect with the red white and blue theme. Hope you enjoy!
You will need:
- 2-3 tablespoons of butter depending on size of your pan. (I used 2)
- 3/4 cups of all purpose flower
- 1/2 cup of light agave nectar
- 1 teaspoon baking powder
- 1/4 teaspoon of salt
- 3/4 cup of almond milk or regular
- 2 cups of fruit (I used almost a pint of blueberries and a handful of strawberries)
- 1 teaspoon of sugar
- Preheat oven to 350 degrees.
- Put 2 tablespoons of butter in an 8 inch round pan (or whatever you have). Put in oven to melt. When butter is melted, remove pan from oven.
- Whisk flour, baking powder, and salt in a bowl. Add almond milk and agave nectar. Whisk to form a smooth batter (do not over mix).
- After removing pan from oven pour batter into pan, then scatter the fruit over the batter (do not mix), sprinkle with 1 teaspoon of sugar if desired.
- Bake until batter browns and the fruit is bubbly. About 50 to 60 minutes. Enjoy hot, warm, or cold. Serve with cool whip or vanilla ice cream as a summer treat!
I really love breakfast, however, I rarely have time in the morning to make myself the type of breakfast I would love to eat- eggs, bacon, toast, fresh squeezed orange juice. Whenever I am in a rush and pick up breakfast while I am out, I love to get muffins! I figured why not do my own take on a healthier muffin that I can quickly grab when I am in a rush. This bluebery muffin was delicious and moist!
I love baking and forcing my family members to eat what I make, usually no force necessary lol. And because I try to live a healthier lifestyle I am always looking for substitutes to make the the recipe healthy and simple. Although sometimes I probably could substitute more, usually when I decide to make something I go off what I have in my pantry and just make that work!
Here are my Healthier BlueBerry Muffins:
Blueberries seem to be in season now and my local food store was having major sales. It’s great to bake with blueberries because you do not have to worry about if they are a little soft.
- 1/4 cup old fashioned oats
- 2 tablespoons of melted butter
- 1 tablespoons brown sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- 1 tablespoon light agave nectar (optional)
- 2 cups fresh blueberries (you can use frozen but no need to defrost)
- 2 cups all purpose flour
- 1/2 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of almond milk (maybe a little more if batter is dry)
- 1 teaspoon of vanilla extract
- 1 large egg
- 1/3 cup of vegetable oil
- Heat oven to 400 degrees. Prepare muffin cups with paper liners. This recipe makes about 12 muffins. I had a little extra so I made a few mini muffins.
- Make Streusel topping by combining oats, butter, brown sugar, flour, cinnamon, and agave in a small bowl. Mix well and put to the side.
- In a large bowl combine flour, baking powder, sugar, and salt. (dry ingredients)
- In a smaller separate bowl beat the egg then add milk, vanilla, and oil.
- Slowly pour wet ingredients into the dry ones a little at a time and stir for 10 seconds. The batter will have lumps, do not over mix – muffins will be tough.
- Once batter is mixed add blueberries until evenly mixed through. Carefully spoon batter into muffin tins. I used a tablespoon and put about three heaping spoonfuls in each muffin.
- Once muffin batter is in tin, take the streusel topping and carefully distribute on top of muffins. I put streusel topping on half of my muffins.
- Bake for 15-20 minutes, until muffins are cooked through. Stick a toothpick in to see if the center is clean.
Recipe was adapted from http://culinaryarts.about.com/od/bakingdesserts/r/blueberrymuf.htm