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Eggnog Protein Smoothie

7 Dec

1 cup unsweetened vanilla almond breeze

1/4 cup eggbeaters

4 ice cubes

1 scoop vanilla flavored whey powder

1/2 tsp rum flavoring

nutmeg to taste

Put all ingredients in blender and blend til ice cubes are gone.  Drink and enjoy!    Approx. 205 calories, 33 grams protein.

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LIGHT AND REFRESHING BANANA SMOOTHIE

4 Oct

Blend all ingredients together:

1 frozen banana

1 cup water

1/2 cup whey (This is the liquid leftover when I strain my homemade yogurt, you could substitute 1/4 cup yogurt)

4 ice cubes

Dash cinnamon

Sweeten to taste

THE GREEN PINA COLADA

4 Oct

1/2 cup goats milk yogurt (or yogurt of your choice)

1/2 cup unsweetened vanilla almond breeze

2 or more cups spinach

1/2 frozen banana

2/3 cup frozen pineapple chunks

1 tsp. watkins imitation coconut extract

1 tsp. watkins imitation rum extract

1 Tbsp. splenda, or sweetener of choice

Add yogurt, ‘milk,’ and spinach to blender and blend thoroughly.  Add frozen fruit and blend.  Add flavorings and blend.  This was as good as any real pina colada I have ever had (granted, its been about 20 years since I had a real pina colada!)  Makes one very large serving, about 200 calories.

LIGHT EGGNOG

4 Oct

1 1/2 cups 1% milk

1/2 cup eggbeaters

1/2 tsp vanilla

1/2 tsp rum flavoring

1/8 tsp nutmeg

1 Tbsp splenda

Place all in blender and blend well.  Makes 2 servings.  130 calories, 2 grams fat per serving.

FANTASTIC FRUIT SMOOTHIE

4 Oct

1 cup carrot juice

2 frozen bananas

1 cup frozen strawberries

1/2 cup goat’s milk yogurt (obviously, you can substitute any kind of yogurt.)

Blend and enjoy.  Makes 2 large smoothies, approximately 250 calories each

CHOCOLATE BANANA SMOOTHIE

4 Oct

1 small or 1/2 large frozen banana

3/4 cup chocolate almond breeze

1/4 cup eggbeaters

1 Tbsp cocoa powder

2-4 ice cubes

Blend all in a blender.  About 3 points.  Splendiferous!

CHAI TEA

4 Oct
DSCN0767

Recipe for a quart of chai “tea base” (four to six servings):Simmer together for 15 minutes (after it reaches a simmer) on the stovetop:

3 tablespoons ground/broken chai spices or 4 tablespoons whole spices

(These are the spices I used:  WHOLE ALLSPICE, WHOLE CARDAMOM, WHOLE STAR ANISE, WHOLE CLOVES, ONE STICK CINNAMON, FRESH GRATED NUTMEG, FRESH GRATED PEPPER, AND ABOUT 1 1/2 INCH PIECE OF FRESH GINGER, SLICED THINLY.

1/4 cup agave syrup

4 1/2 cups water

Remove from heat. Add:

6 ‘black tea’ bags

Cover, brew 5 minutes, strain out spices. You can refrigerate this base up to a week.

To serve:  Mix equal amounts chai tea base and unsweetened vanilla almond breeze and heat.

** Now I make this recipe without the agave syrup. I just add a little splenda to my chai tea before drinking.