1 frozen or fresh banana
1/2 c peanut butter
3 cups fresh spinach leaves
1 cup almond or coconut milk
6 ice cubs
Add all ingredients to blender and blend thoroughly. This is a great breakfast smoothie. And I promise you do not taste the spinach at all. The peanut butter and milk provide some protein and fat to keep you full.
1 shot vodka
juice from 1/2 pink grapefruit
1/2 c seltzer water
pomegranate seeds to taste
Add ice to glass. Add 1 shot vodka. Add grapefruit juice and seltzer water. Stir. Top with pomegranate seeds. This was our drink of choice for Christmas at the beach in 2015! Light and refreshing.
1 shot vodka
juice from 1/2 lime, plus more for garnish
1/2 can ginger beer
Mix ingredients together with ice and enjoy! We were introduced to this drink by Nick & Patricia. It has become a summer favorite. There is a huge variety in ginger beers. The better ginger beer you buy, the better this drink will be!
Ingredients (makes 4 drinks):
4 T fresh lemongrass, chopped (reserve tips for garnish)
2 T fresh ginger, chopped
2 T sugar (cane sugar has a nice flavor)
juice from 1 lemon (about 4 T)
juice from 2 pink grapefruits (~1 cup)
4 shots vodka or gin
Muddle lemongrass, ginger, sugar, and lemon juice until well broken down. Add grapefruit juice and stir. This mixture can be refrigerated for several hours to allow flavors to mix. It can also be served immediately. In each glass, add ice, 1 shot of vodka or gin, and top with juice mixture. It is a good idea to strain the juice mixture when pouring. You can also mix the liquor and juice mixture in a martini shaker and shake well with ice. These go well with sushi, or at a summer party.
I adapted this recipe from one I found on Bojon Gourmet. The original recipe uses sake, which I’m not a huge fan of.
1 medium head broccoli, cut into florets
1 small head cauliflower, cut into florets
1/2 small red onion, finely chopped
1/2 cup dried cranberries
5 slices bacon, cooked and crumbled
1/2 cup mayo or Miracle Whip
1/2 cup sugar
2 T white vinegar
Mix dressing together in a small bowl. Combine remaining ingredients in large bowl. Toss with dressing to coat thoroughly. Refrigerate for at least 1 hour. Serve cold.
There are many variations of this recipe online. This is the version that my mom used to make and it is always a hit. It is quite possible this came from the back of the mayo container. It is a great side dish to bring to a potluck.
3 cups rolled oats
2/3 cup brown sugar
2 t cinnamon
2 t baking powder
1 t salt
1 c milk (I usually substitute almond milk)
1/2 c melted butter
2 t vanilla
3/4 c frozen (or fresh) blueberries or mixed berries
1/4 c chopped walnuts
In 9×13 baking dish, combine all dry ingredients and mix. Add remaining ingredients and mix thoroughly. Bake at 350 for 30 – 45 minutes .
Somehow baked oatmeal is 1,000% better than regular oatmeal. I think it is the crispiness factor. A 9×13 dish usually lasts for a few days and makes for a quick yet delicious breakfast.
Extra-virgin olive oil
2 large eggplant, about 2 pounds, peeled
Salt and pepper
2 cups tomato sauce or spaghetti sauce of your choice
1 bunch fresh basil leaves
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano or canned Parmesan (you know the one! green can.)
1/4 cup Italian bread crumbs
Peel eggplant (optional – the skin can be bitter but the true lazy man will leave it on) and slice eggplant into 1/8 in thick rounds. Drizzle a bit of olive oil on a baking sheet and lay eggplant rounds flat on sheet and roast at 450 12-15 minutes. Remove eggplant from oven and lower temp to 350. and place about 1/2 the rounds on the bottom of a 9×13 baking dish. Add half of the sliced mozzarella, then pour half the sauce over top, and sprinkle with half of the bread crumbs and half the parmesan cheese. Repeat the layers with remaining ingredients and top with basil. (You can slice the basil or if you are lazy just leave it whole). Bake uncovered for about 20 minutes or until cheese melts and there is a nice brown on top.
This recipe came from Emily George and was adapted from the Food Network version, which would not classify as “easy” although I’m sure its delicious. This version is the lazy man’s eggplant parm and is also quite tasty if I do say so myself!