Blueberry Banana ‘Green’ Smoothie

Hello hello!

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!

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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.

You Need:
You need
-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!

blueberry

smoothie

Happy spring/ smoothie weather!

The Whale's Endeavors

-The Whale

Savory Bagel Toppings

Hey there.

Here’s something you should try:

bagel toppings

I’ve been putting avocado on my bagels for some time, but this time I decided to step it up a notch with tomato as well! Believe me when I say you really should give this a try!

You Need:
you need

-Everything Bagel
-Cream Cheese
-Avocado
-Tomato

One:
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Toast the bagel and apply cream cheese.

Two:
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Slice up avocado and tomato. Top the bagel with the slices… really self explanatory. I also added a sprinkle of sea salt, which was the best idea!

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I really want to try different variations of this!

-The Whale

Easy Baked Eggs

Oh hey there!

New recipe to share today!

easy baked eggs
I’ve been making this one for a while now. It’s a great way to change up your breakfast with some fresh veggies!

You need
You Need:
-3 Eggs
-Green Pepper diced
-Onion diced
-Shredded Cheese
-Tomatoes (I used fresh ones from my parents’ garden!)
-Fresh Basil
-Salt & Pepper to taste

One:
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Crack the eggs into a greased, oven-friendly baking dish.

Two:
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Sprinkle the salt and pepper, peppers, onion, basil, and cheese over the eggs.

Three:
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Bake in an oven heated to 450 degrees until the eggs are set (about 20 minutes). I can tell when they’re done by gently shaking the dish. If the eggs don’t jiggle they’re done!

Four:
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Cut up your tomatoes while the eggs are cooling, then turn the eggs out onto a plate. Top with the fresh tomatoes and enjoy!

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I especially love this breakfast because it’s easy to change it up depending on what veggies you like or have on hand! I add diced avocados to the mix quiet often! Happy cooking!

-The Whale

Avocado Egg Breakfast

Hey, everyone!

Recipe today!

baked avocado egg

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?

You Need:
youneed
-1 avocado
-2 Eggs
-Green pepper, diced(maybe 1/8c ish)
-Onion, diced (about the same as the pepper)
-Parmesan Cheese
-Salt and pepper

One:
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Cut your avocado in half, remove the seed, and scoop out a bit of the flesh. Just enough for the egg to fit!

Two:
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Crack an egg into each half of the avocado. Sprinkle with your desired amount of salt and pepper. My egg overflowed a bit!

Three:
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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!

Enjoy!
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Breakfast is the best!

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-The Whale

Home Made Hashbrowns

Hey there!

So today I have a recipe for one of my most favorite breakfast foods!

Hashbrowns

Hash browns!!!

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!

You Need:
-Russet Potato (one per serving)
-Salt & Pepper
-2 tbs Olive Oil

One:
peel
Peel your potatoes for however many you need. I left a bit of skin on just because I like it that way.

Two:
grate
Use a grater to grate your potatoes.

Three:
dry
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!

Three:
cook
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!

Enjoy!
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Hope you guys all enjoy these hashbrowns as much as I did!

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-The Whale