So it’s been warming up a bit here in Cincinnati. I’ve officially switched to iced coffee. That’s always a sure sign spring is here. In celebration of this, I have my favorite smoothie recipe to share!
I love making this for breakfast on warm mornings. It’s healthy and cool and just plain tasty! I say ‘green’ only because the blueberries make it a pretty purple color.
-1 Cup Plain Greek Yogurt
-1 Cup Frozen Blueberries
-1 Whole Banana Sliced
-1 Tbs Honey
-1 Tsp Cinnamon
-2 Cup Fresh Baby Spinach
Layer the ingredients in a blender in the order I’ve listed them in. This ensures it will get blended efficiently. Blend until all the ingredients are smooth and combined. Pour into a glass and enjoy!
I’m always on the lookout for quick and easy, yet delicious meals I can make for myself. This is definitely one of those! Plus avocado is the bomb. Am I right?
-Green pepper, diced(maybe 1/8c ish)
-Onion, diced (about the same as the pepper)
-Salt and pepper
Cut your avocado in half, remove the seed, and scoop out a bit of the flesh. Just enough for the egg to fit!
Crack an egg into each half of the avocado. Sprinkle with your desired amount of salt and pepper. My egg overflowed a bit!
Top with a bit of diced green pepper, onion, and cheese!
Now it’s time to place them in a preheated oven (on a greased pan!) at 450 degrees. Bake for about 20 minutes or until the egg is set. I tested this by kind of jiggling the pan. If the egg doesn’t move, they’re done!
So today I have a recipe for one of my most favorite breakfast foods!
I had never really thought about making these at home before, but one day I came across a recipe on Pinterest. Once I saw how simple it was, I knew I had to give it a try!
-Russet Potato (one per serving)
-Salt & Pepper
-2 tbs Olive Oil
Peel your potatoes for however many you need. I left a bit of skin on just because I like it that way.
Use a grater to grate your potatoes.
Transfer your grated potatoes to a paper towel. Top with another paper towel, and press down to extract as much moisture as you can. Replace the top paper towel with a new, dry one and repeat until it comes back relatively dry. I did this about three times. Getting moisture out is an important step if you want crispy hash browns!
Heat up some olive oil and add the potatoes. I did about 3/4 of a cup of potato shreds at a time in my small skillet. Sprinkle with some salt and pepper. Cook on each side until they start to get crispy!
Hope you guys all enjoy these hashbrowns as much as I did!