My name is Beverly Piontek and I am a coffee lover! Those who know me also know that I love chocolate and I also value my health. That is why my
Have you joined the scores of people who use the Nutribullet? What started as a fad is now the new health craze– and for good reason! This small but mighty appliance enables all of us to take control of our nutrition. As much as I enjoy eating salads, I must admit that if that and a piece of fruit was all I could rely on to ensure my “Five A Day” I would surely fail. With the Nutribullet, Five a Day is only a glass away! So let’s get started!
All you need to turn out a quick, delicious fruit smoothie is your Nutribullet base, the 24 ounce “tall cup”, a cup of milk, water, or juice and a cup of fresh or unsweeted frozen fruit. It is best if you try a mix of at least 2 or 3 fruits. I used one third cup of each of the fruits pictured below to make my Strawberry/banana/pineapple smoothie and I usually keep a variety in the fridge. I use Silk brand Almond milk but the Silk Cashew milk is creamier. You will swear you are drinking a shake from a restaurant! Shake some cinnamon in before blending. Cinnamon helps the body metabolize and therefore counteract the large dose of sugar from one fruit smoothie.
To turn this concoction of goodness into a “green” smoothie, add a handful of spinach, kale, or romaine hearts. You will not taste the greens– I promise! I also like to add freshly sliced ginger for energy.
Share your questions, recipe requests, or success stories in the comments section.
Strawberry Banana Pineapple Smoothie Recipe:
1/3 cup frozen or fresh Strawberries
1/3 cup of frozen or fresh bananas
1/3 cup of pineapple chunks, frozen or canned
1 cup of cold milk or purified water
Dash of cinnamon
Pour all ingredients into the blender or into a blending cup. Blend for thirty seconds or until smooth. Enjoy!
I just created my first batch of home made ice cream and it came out perfect thanks to the Cuisinart ICE-21. This machine features a “freezer bowl” which eliminates the need for ice cubes. It also spins itself — no more hand churning! I used the Tovolo ice cream tub to store the ice cream to avoid dreaded ice crystals. The other tools I used were a hand held mixer and a silicone wire whisk.
Here’s the recipe from the booklet in the box:
1 cup peanut butter
2/3 cup granulated sugar
1 cup whole milk
( I use Silk Cashew Milk)
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped peanut butter cups
1. Combine the peanut butter and sugar with a hand mixer til smooth.
2. Add milk, heavy cream and vanilla with a hand held mixer on low speed til smooth.
3. Cover the cream and refrigerate for 2 hours or overnight.
4. Turn machine on, pour the cream into the freezer bowl of the machine, and let it churn for 20 minutes.
5. Fold the Reese’s candy in and enjoy!
The finished product will be soft serve style. Store the remaining ice cream in an air tight container and let it freeze for two hours if you prefer a hard packed consistency.
Try experimenting with your favorite flavors and add-ins like candy or fresh fruit!
For best results, let the “freezer bowl” stay in the freezer overnight BEFORE making the ice cream. There is no need to add ice or salt, the bowl has a double lining filled with liquid between two inner lining that freezes to keep the cream cold as it spins atop the base of the machine.
The experience is fun! Give it a try!