Life, Liberty and the Pursuit of Foodiness

Archive for the tag “blueberries”

So. Much. Produce.

My fridge has been lacking in the produce lately, so I was very glad when I had a half day at work last week and Kevin and I could hit the farmer’s markets. He only needed to get corn for dinner that night, but I walked away with a far more impressive haul:

We made our rounds. We started at Sickle’s Market, a part garden center, part farmer’s market and part general store. It’s a year-round place, with the majority of the produce and groceries indoors, but the quality and selection is more akin to a good farmer’s market than a supermarket.

Anyway, everywhere I turned I found something else I had to have. It’s a miracle I only walked away with what I did.

I ended up walking away with a bunch of kale (meant to make kale chips, but that didn’t go quite as planned–more on that later), five nectarines, a quart of Jersey-fresh blueberries and half a watermelon. There was also an almond croissant in there that didn’t make it through the car ride home. (Don’t judge.)

We also hit a small, local produce stand, Trader Joe’s and Wegman’s, where I grabbed a couple of avocados so I could make more of this before leaving on vacation.

Over the weekend, I also got a goody bag of home-grown tomatoes and cucumbers from a friend of mine. She’s been growing them in her yard and had more than she knew what to do with, so I gladly volunteered to take some of that pesky produce off her hands. Then I realized I don’t know what to do with five tomatoes and four cucumbers either. So I’ve been eating a lot of tomato, mozzarella and basil salad and drinking tons of cucumber-lemon water. I’m not complaining.

Oh, and in case you were wondering, Kevin did get the fresh Jersey corn he was looking for–and it was delicious! It was so sweet it didn’t even need butter. Just boiled with some salt, and I could’ve eaten all six ears! Also, I forgot how much fun it can be to shuck corn. (I can’t believe I just said that.)

Speaking of vacation, (I spoke of it somewhere, I’m sure…) I’m getting pretty stoked to go to Disney World in two days! (Yup, I’m a child. Whatever. Happiest place on Earth, man.) Anyway, I’ve been compiling a list of certain things I want to try to do while I’m down there this time around. It’s a little lopsided though:

Yup, my Things I want to eat list is far longer than my Things I want to do list, especially since some of the things I want to do a really food-related anyway. Really, though, is anyone even surprised? I’ll be lucky if they’re not rolling me out of the parks. The saddest part is there is literally, like, one healthy thing on that food list, and that’s the AK egg roll stand (really!) because I want to go there for their veggie spring rolls, Asian noodle salad and fruit salad.

What? I’m on vacation. Don’t judge.

Well, not quite yet. Right now, I’m still at work, eating avocado-black bean salsa and wishing I was already in sunny Florida. (New Jersey’s a bit cloudy today…)

Expect some fun, Disney-themed posts in the coming weeks!

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I couldn’t think of a title for this post. OR, The food’s more important than the title anyway, so here’s a post about smoothies.

We all have those snacks and meals that we keep coming back to again and again because they’re basically perfect.  My latest greatest go-to is a smoothie.  Well, all kinds of smoothies, really. They’re versatile, quick, healthy and filling.  Really, it’s a perfect snack, breakfast or light meal.

You can put pretty much anything your heart desires into a smoothie, but I have some basics that I always keep on hand–frozen bananas, frozen berries and plain Greek yogurt. (Vanilla or fruit-flavored works too, so does regular yogurt.  I’ll use whatever I have at the time, but I try to keep some plain Greek yogurt around when I can.)

Fresh fruit’s great, but it’s hard to find year-round.  Plus, frozen fruit eliminates the need to add ice to your smoothie, which streamlines the process (it’s all about efficiency, people!)  I like using frozen bananas especially, because they give an icy, creamy texture to smoothies.  I keep my freezer stocked whenever I buy bananas–inevitably, I never finish the bunch before they start to turn, so when it looks like they’re starting to go bad, I cut them up and freeze them in plastic bags. I also do this with leftover banana halves after I use them in cereal, oatmeal, etc. if I don’t want to finish them.

I’ve been so busy lately, running from work to rehearsal with little time for dinner in between.  So smoothies have become even more of a go-to for me lately. I whip one up and get some protein, carbs, fiber and vitamins all in one! Plus, it’s light enough that I can go dance and not feel weighed down.

You’d think I’d get sick of the same thing all the time, but that could only happen if I had the same thing all the time. Smoothies are so versatile, I mix it up each time. Two of my favorites: a chocolate power shake and a pb & j smoothie.

I use my bullet blender to make smoothies, which makes it even quicker! (And means less clean-up! Just one cup.)

Both of these use a base of plain Greek yogurt and frozen bananas. For the chocolate power shake, brew 6-8 oz. of strong coffee and let it cool (you can add ice to speed this along.) To the Greek yogurt and bananas, add about a tablespoon of chocolate syrup (Hershey’s and Fox’s U-bet are my favorites), a tablespoon or two of natural almond butter (I use Trader Joes’ brand) and the cooled coffee.  Blend until smooth.

You get a great mix of protein from the yogurt and the almond butter, sugar and carbs from the chocolate and caffeine from the coffee.  This is the kind of smoothie I make when I need a real pick-me-up after a long day of work or before a grueling rehearsal or workout. The almond butter-chocolate-coffee combo may sound a little weird at first, but it’s sort of like an amaretto coffee. The almond butter actually has a very light flavor and doesn’t come through very strongly through the chocolate and the coffee.

The pb & j smoothie really tastes just like peanut butter and jelly! Start again with the Greek yogurt and banana base.  Add whatever fresh or frozen berries you like–my favorite are blueberries and strawberries. Add one to two tablespoons of natural peanut butter (again, I use TJ’s. I go for salted, but unsalted would work well, too) and blend with skim milk until smooth.

Antioxidants, vitamins and protein, and it tastes like childhood! With the protein from the yogurt and peanut butter, the fiber from the fruit and a little natural fat, this smoothie can really keep you satisfied for quite a while.

The best part about making smoothies at home? It’s so quick, easy and cheap! It saves a whole lot of money over going to those smoothie shops in the mall, plus you have complete control over what you put in it. Vegan? Try silken tofu and almond or soy milk. Or just fruit–frozen bananas puree into a soft-serve like consistency. Let your mind wander!

All this writing about smoothies has really gotten me craving one now.  I think there’s a nice fruit smoothie in my future! (Sometimes just a straight yogurt, fruit, juice combo is perfect, too!) Or maybe a bit of extra nut butter protein to power me through a late rehearsal tonight. I’ll never get sick of these things.

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