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Power Smoothie

I’m dying to spend time outside on my deck. Weather is looking pretty good for the next couple of days to do just that, but my schedule this weekend is going to prevent me from doing so.  I just hope Mother Nature isn’t putting us on and really means to allow us to have Spring from here on out.

Power Smoothie (13)
In the meantime, this smoothie is what I drink every morning. It’s filling, nutritious and tastes great. One thing I love about smoothies: you can add just about anything to it. Any kind of fruit and some veggies will go well in this recipe.  I make a gallon at a time.  You can cut ingredient portions to make less.  Occasionally, I end up with more than a gallon, depending on the amount of OJ I add. 

Gather together:  Power Smoothie

2 32 ounce containers of Greek yogurt.  I use the Greek yogurt because it has less whey (the liquid on top of the yogurt) and more protein than regular yogurt.  One container is plain, the other vanilla.

About 5 cups total fruit, cut into chunks if needed.  I have been using frozen because I’m lazy.  If you use frozen, you will want it partially or completely thawed.  If processed frozen with the OJ, you will end up with the blades of your blender all gummed up.  Any kind of fruit you like is fine.  I always use mango.  I have also used blackberries (only once-I hate the seeds!), dark cherries, blueberries and strawberries.

1 12 ounce bag of granola.  I always use Bear Naked Fit.  It is lower in calories and sugar.  Use whatever you like.

1/2 cup of wheat germ.  This adds a good dose of several vitamins and minerals.

Orange juice.  You will need a minimum of 3 cups.  I add as I am blending, so you can expect to add a bit more than 3 cups.

I also add a fiber supplement.  The clear, tasteless, flavorless, smooth textured kind.  The brand I use has 5 grams of soluble fiber per heaping teaspoon. 

In a food processor (blender if you don’t have a food processor), process the granola and wheat germ until fine.

Granola and wheat germ

Granola and wheat germ

Processed granola and wheat germ

Processed granola and wheat germ

 

 

 

 

 

 

 

 

Set the granola mixture to the side.  In a blender, pour in half of the fruit and about a cup and a half of orange juice.  Blend until smooth, adding more OJ if needed.  Add 1/2 container of yogurt and blend again until smooth.  Add some of the granola mixture and blend again. 

 

Power Smoothie (5)

Pour the mixture into a pitcher (or whatever you plan to store the smoothie mixture in).  Repeat until all of the ingredients have been blended.  Once all are blended, stir all together in the pitcher.

Smoothie before stirring

Smoothie before stirring

If the smoothie is too thick, just add more OJ.  I add OJ to my cup to thin out individual servings until I have enough room in the pitcher to add OJ directly to the pitcher.  I generally end up with a thicker smoothie that is more like an ice-cream shake than a smoothie.

Enjoy!  Up next, something from the grill!!!  Until next time, Grill, Baby, Grill!

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Pumpkin Chip Muffins

I know, I know…this blog is called “A Girl and Her Grill.” But this girl has an oven and likes to bake, too. Especially these muffins. These are a perennial favorite around here and are often shared with friends. Pumpkin is yummy, no matter how it is used-pureed and baked in sweet treats, sliced and sautéed or roasted, turned into a savory soup….Pumpkin has a lot of Vitamin A, a good dose of fiber, is low-fat and low cholesterol. I have been known to have a slice of pumpkin pie for breakfast.  Why not?

Preheat oven to 400 degrees F.  Prepare muffin tins (greased or paper muffin cups). 

In a large mixing bowl, beat 4 eggs, 2 cups of sugar, 1 16 ounce can of pureed pumpkin and 1 1/2 cups vegetable oil until smooth.  In another bowl, combine 3 cups of all-purpose flour, 2 tsps baking powder, 2 tsps baking soda, 1 tsp ground cinnamon and 1 tsp salt.  Add the flour mixture to the pumpkin mixture, a little bit at a time, mixing well.  Fold in 12 ounces semi-sweet chocolate chips.  Fill the muffin cups about 3/4 full.  Bake 16-20 minutes or until the muffins are done.  Cool about 10 minutes, then remove to a cooling rack to cool completely.  If they last, store in an airtight container. 

When using a standard size muffin tin, you should get about 24 muffins. 

For mini-muffins: use mini chocolate chips.  Bake 10-12 minutes or until done.  I usually get close to 72 mini muffins. 

These tempting treats disappear quickly in our house.

Enjoy!  Until next time, Grill, Baby, Grill!

 

Original recipe found in Country Woman Magazine, May/June 1995