Ahh yes, the infamous, versatile smoothie to include anything and everything you need, want, could dream of. Fox has been having lots of stuff in her breakfast the past few days thanks to the power of smoothie making. It started with just a quick meal and became a whole challenge for herself; vegetarian cooking and eating for the month of May, starting a little before May. But before we begin onward with smoothies, Fox’s challenge came up with the eating of a corn empanada for a breakfast.
That weekend after the empanada Rupert brought together his Fox and Duck for a day of empanada making with two savory, vegetarian fillings and a lemon curd sweet empanada. Literally, from the time we got home from market at 2pm till 8 pm we were making fillings, rolling dough for 40 empanadas, filling/crimping/ egg washing and finally baking three batches. Rupert sort of laughed at us while we slaved away, slave master over there. In the end, Duck got a lot of home made meals during his week days while Fox wasn’t able to be there to create him meals. The lemon empanada was delicious and the potato/cheese empanada was yummy, but my three sisters needed sauce and more flavor. A day of work needed more tweeking and work apparently.
However, we had decided on two savory and vegetarian fillings A) beause potato cheese is delicious, but also both Duck and Fox have been tiring of meat. Fox especially was looking for a change and boy did she find it in her challenge.
Already starting, Fox has been working on some protein filled, low added sugar smoothies that satisfy her tummy for hours. Always frozen fruit and some homemade almond butter, it also usually includes almond milk, non-fat yogurt for added sweetness, protein powder, vegetables when available, ground flax and wheat germ. Today’s special smoothie is something new however, for a chocolate lover’s early morning fix with this hot weather coming in Cali. Nutrition_Facts_Label
Two handfuls of frozen strawberries, about 3 heaping tablespoons of unsweetened cocoa powder, ground flax and wheat germ, 1/2 cup of almond milk, 1 tablespoon homemade almond butter made with virgin coconut oil, 1 cup non-fat vanilla yogurt, handful spinach and two 1 foot long chard leaves. Anything I’m forgetting? It ends in a delicious, chocolately and thick drink for your morning treat. It is a sweet treat that doesn’t make you feel guilty. Delish!
Not to mention the beautiful white bean and caramelized onion kaumt/quinoa pasta full of complete protein and vegetables of chard, carrot and pesto. A recipe Fox found online for flatbread of which she transformed into pasta.