Green Smoothie

A friend of mine recently shared with me the benefits of drinking green smoothies.  I have to admit, when I first learned that I would be drinking a smoothie with A LOT of spinach in it, I was a bit hesitant.  I am not a big breakfast eater even though I know it is the most important meal of the day, blah, blah, blah.  I get it.  Eating my daily recommended fruit and vegetable servings is a close second when it comes to poor eating habits.  The green smoothie satisfies both of these dilemmas with quick prep time and easy clean up.  
 

My first green smoothie consisted of a banana, frozen mixed berries, spinach, and water.  To my surprise, I couldn't even taste the spinach.  I swear and would not lie to you!  I have been drinking one every morning for the past week and the recipe that I am sharing is so far my favorite one.  The recipe was adapted from Two Peas and Their Pod's blog.  They refer to the drink as The Green Monster.  Sounds scary, huh? 

The Green Monster calls for yogurt in the ingredient list, but  since I don't have any issues getting my dairy servings in for the day, I prefer to leave it out.  There really are not any rules when it comes to making green smoothies. I will make one recommendation though.  Always use a banana. I find, since I choose not to add yogurt, that a banana is imperative to get a creamy texture.

 

Green Smoothie

Adapted from Two Peas and Their Pod

Ingredients:

1 orange, peeled and segmented

1 banana, cut in thirds

8-10 strawberries, hulled

2 cups spinach, really packed down

1 cup cold water

5-6 ice cubes

In blender layer orange segments, banana, strawberries, and spinach.  Pour in water and blend until puree texture.  Add ice and blend for 1 minute or so until desired texture is achieved.  Makes 2 servings

Malibu Rum and Pineapple Cupcakes with Butterscotch Schnapps Icing

One of my favorite mixed drinks to order is Malibu Coconut Rum mixed with pineapple juice.  If you have never tried it, well then you are missing out, big time.  I would consider it to be a somewhat girlie drink, so if you are looking for a more masculine version, or a more potent version try Malibu Black with pineapple juice.  The difference in the two is the regular Malibu rum is 50 proof and the Malibu Black is 70 proof. For the cupcakes, either will work, but if you want to taste the rum flavor, use Malibu Black.

Cupcake Recipe:

1 box Duncan Hines yellow cake mix

3 eggs

1/3 cup Canola oil

1/2 cup Malibu rum Black

2/3 cup Pineapple juice

1 8oz. can Crushed pineapple, drained

Add yellow cake mix, eggs and oil. Instead of adding water as the cake mix box suggests, replace it with rum and pineapple juice.  Mix well on medium speed.  Add crushed pineapple and mix until just incorporated.  Line muffin pan with liners or spray with non-stick cooking spray.  Fill each liner 2/3 of the way with batter and bake in a 350 degree oven for 18-20 minutes.  Let cool completely before frosting.

Butterscotch Schnapps Icing:

1 cup butter, softened

4-6 cups Powdered Sugar

1/4 cup Butterscotch schnapps

1 Tbsp Vanilla

Cream butter until smooth, add schnapps and vanilla.  Gradually add powdered sugar until desired consistency is reached.

Garnish with a maraschino cherry or even some toasted coconut would work nicely.  I hope you enjoy these as much as we did!  I will definatly make these again, SOON!

Cheers,

Jessica