I am trying to get into the habit of making (and wanting) smoothies for breakfast. They are so simple to make and work great for meals on the go. My boyfriend is a huge fan of green smoothies, where he adds various fruits to the blender along with some kale. I don’t mind them, but I thought I’d baby step my way into the smoothie world with something a little more my speed: an oatmeal banana smoothie with espresso and chocolate hazelnut. Mmmmm.
This recipe is adapted from Foxes Loves Lemons, a fellow food blogger as well as a recipe developer. Her recipes are mouthwatering and her pictures are just amazing! She also manages to post daily which just blows my mind. How she manages to deliver such amazing posts daily is beyond me!
My recipe below is a touch different than Foxes Loves Lemons because I wanted to incorporate Nocciolata, a dark chocolate and hazelnut spread, into my smoothie. To see the original version, check out her blog post here.
Nocciolata is made with no chemicals, artificial flavors, GMOs, or palm oil. What it is made with is certified organic ingredients including dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract. Yum! Nocciolata can be found in many stores including Wegmans, King’s, and Whole Foods to name some in the Philly area. For a list of stores that carry Nocciolata, check out their webpage.
- 1 cup old-fashioned rolled oats
- 1 1/2 cups almond milk
- 1 banana, cut into chunks
- 1/4 cup vanilla Greek yogurt
- 1 tablespoon Nocciolata spread
- 1 tablespoon espresso powder
- 1 cup ice
Disclaimer: I was sent a free sample jar of Nocciolata to try. My opinions are my own.
My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.
Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!
- 1 1/3 cups water
- 3/4 cup uncooked bulgur
- 2 tablespoons canola oil, divided
- 2 1/2 tablespoons white wine vinegar, divided
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated peeled fresh ginger
- 2 cups chopped peaches
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 ounce goat cheese, crumbled (about 1/4 cup)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup unsalted chicken stock
- 1/4 cup peach preserves
- 2 teaspoons whole-grain mustard
Salmon, avocado, and bacon… what’s not to love? This recipe is perfect for nights that you just need to whip something up quickly with little effort. Although I will warn you, it’s not exactly an easy meal to eat. It can get quite messy because it is open-faced!
- 4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread
- 4 center-cut bacon slices
- 4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick)
- 1/4 cup canola mayonnaise
- 2 tablespoons water
- 1 tablespoon minced fresh chives, divided
- 1 1/2 teaspoons Dijon mustard
- 4 Bibb (Boston, butterhead) lettuce leaves
- 4 (1/2-inch-thick) slices tomato, halved
- 1/2 peeled ripe avocado, cut into 8 slices
- 4 lemon wedges