Cinnamon Peach Superfood Smoothie

I was so excited over the Labor Day weekend to have the temperatures around here down into the high 80’s!  I drank hot tea and made chili and went for walks in the crisp morning air, desperately trying to hang onto any sign of fall.  But of course we’re back into the 90’s this week.  I’m pulling out some my end-of-summer produce to make a cold smoothie in hopes of getting through the next week of hot weather.  Don’t get me wrong, I’m glad we’re down to double digits, but I crave autumn. 

cinnamon peach superfood smoothie

Before I go on, yes, I am fully aware that is a nectarine in the picture.  I used my last peach making the smoothie so I used the next closest thing for the picture.  😉

This is one of those easy recipes that you just dump into a blender or smoothie maker or whatever you use and blend it all up!

Cinnamon Peach Superfood Smoothie
Yields 2
Reminiscent of peach pie, but cold and in a glass.
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 frozen banana
  2. 1 peach, pitted and rough chopped
  3. 1 cup almond milk
  4. 1 cup loosely packed fresh spinach
  5. 1 1/2 teaspoons vanilla
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon nutmeg
  8. 6-8 cubes of ice (depending on how thick you like yours)
  9. 1 small pinch sea salt
Instructions
  1. Toss it all in your favorite smoothie making appliance and blend. Stick a straw in it and enjoy!
Daily Ration https://dailyration.net/

Herb Marinated Tomatoes on Parmesan Crusted Crostini

herb marinated tomatoes on parmesan crusted crostini

The sweet 100 tomatoes and yummy yellow pear tomatoes are exploding in my garden.  I also have a ton of fresh herbs and a need to use them up.  Fresh summer produce is in full swing!  It’s a great problem to have.  This recipe uses up some of that delectable healthy produce from my garden, as well as a few leftover small heirlooms from my local farmer’s market.

And just a note, my kids LOVE this.  They sit around the bowl of tomatoes and scoop it up with crostini.  It never makes it to a plate.

It starts with a pound of small sweet tomatoes.  In today’s version I used a combination of Sweet 100 tomatoes and yellow pear tomatoes from my garden along with a few heirloom cherry type tomatoes from my farmer’s market.  Cut them all in half.  (I did leave a few extra small ones whole)

cut tomatoes

Then add EVOO, balsamic vinegar, chopped garlic, fresh basil, fresh thyme, fresh oregano, and dried marjoram.  Salt and pepper it to taste.  Let it sit in the fridge for 2 or more hours.  You can make this up to a day in advance.  Anymore than 24 hours and it starts to get a bit mealy in texture.

herb marinated tomatoes

 

This is how I used to eat them.  Without crostini or anything.  It was just herb marinated tomatoes back in the day.  One day I was making them and saw a partial loaf of thinly sliced french bread sitting on the counter. Suddenly a Parmesan crusted slice of bread piled high with savory marinated tomatoes and dripping with that luscious marinade popped into my head.  I’ve never gone back. 

So I slathered a slice of bread with enough butter to make some finely grated Parmesan stick to it. 

butter parm bread

While that got all crusty in a skillet with the cheese side down, I did the same thing to the other side and repeated.  The rich butter and salty parm really set off the marinated tomatoes.

herb marinated tomato crostini

And that’s how this was born.  It has since been repeated at least once a week during tomato season.

Herb Marinated Tomatoes with Parmesan Crusted Crostini
Serves 4
Summer produce meets rich and savory lunch that gets gobbled up quickly. Tomatoes marinated in herbs on a salty Parmesan crostini.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
For the marinated tomatoes
  1. 1 pound mixed small tomatoes (such as cherry tomatoes)
  2. 4 Tablespoons Extra virgin Olive Oil
  3. 3 Tablespoons balsamic vinegar
  4. 1 Tablespoon minced garlic
  5. 6 fresh sweet basil leaves, sliced finely
  6. 1 sprig thyme, leaves only
  7. 1 sprig oregano, leaves only
  8. 1 teaspoon salt
  9. 1/4 teaspoon pepper
For the Crostini
  1. 1 loaf country bread or french bread sliced thin
  2. 4-6 tablespoons butter
  3. 1/4 cup finely grated Parmesan cheese
Instructions
  1. In a medium bowl, place the tomatoes after slicing them in half. Then add all the marinade ingredients.
  2. Chill for at least 2 hours, but not more than 24.
  3. Just before ready to serve, soften butter and slather it onto both sides of each slice of bread. Use just enough on each slice to make the Parmesan stick.
  4. Generously sprinkle Parmesan over a buttered slice of bread and put it in a skillet, cheese side down. While one side is cooking, sprinkle Parmesan over the other side. When the side that is cooking is nicely crusted, flip it over and cook the other side until both are a nice crusty brown.
  5. Repeat with as many slices as you want to make.
  6. Drape each slice with desired amount of the tomato mixture and then drizzle with extra marinade.
  7. Enjoy. Repeat.
Daily Ration https://dailyration.net/

Menu Plan Monday

For those of you that are not from my last blog, and don’t know how I menu plan, I only plan Monday through Friday. The weekends are usually out and about and using up leftovers.  I also tend to create an appetizer spread on Sunday night, using leftovers, that we eat while watching a movie or sporting event.

Slide1

This week is not a week I’ve been looking forward to.  We start soccer practice for the fall. My three kids are on three different teams this year.  Oy!  While I’m grateful practices all worked out to be on different nights so I don’t have to juggle multiple places on the same night, I’m not crazy about spending 4 nights a week at practice during dinner time.

I am fairly adamant about not going through drive-thru and getting fast food.  There are so many other times that we need to do that, I don’t like to add the loss of money and health to their growing bodies over the week, especially when they’re needing added nutrition for sports.

That said, from now until Thanksgiving will have to be filled with 4 dinners a week that I can either prep super fast, throw in the crock pot, or prepare ahead.

There are things I only make during sports seasons and not the rest of the year, mostly because they fit the above criteria and we have to repeat them so much during the season that we would get sick of them if I made those dishes during the off season as well.  In other words, expect my menus to be repetitive for the next three months. 🙁

So here is the plan this week!

Menu Plan Monday August 15 through 19

Mondays are my lazy breakfast days.  We almost always have cereal.  But it’s the only day of the week that we do, so I don’t really feel bad.

That said, as school starts I am looking to streamline this year.  I’m thinking the same thing every Monday, every Tuesday, etc… for a month at a time.  I’m hoping that will help me stay on track with solid, healthy breakfasts each school day.  I’d love any breakfast suggestions that fit those parameters.  Please leave them in the comments! 

Turkey Zucchini Burgers With Cilantro Crema

Not only are these burgers and great way to use summer garden surplus, but they are healthy as well.  They are also easily adapted to Paleo or grain free lifestyles by breaking them up onto a romaine spear instead of in a bun. My husband couldn’t believe it the first time I got him to willingly eat something with zucchini!  Not only did he like it, but the whole family loved these!  As an added bonus, since the patties do best with a bit of chill time, you can make them up to a day ahead and just have them ready for a quick meal!

Turkey Zucchini Burgers with Cilantro Crema

Start out with ground turkey, shredded zucchini, onion, garlic, salt, pepper, jalapeno, cumin, and cilantro.  Form it into 4 equal balls.

Turkey Zucchini Burger
form into 4 equal balls

Then put them on a cookie sheet (lined for easy clean up) and smash them into patties.

turkey zucchini burger patties

Refrigerate them for at least an hour so they stay together well.

Meanwhile, combine sour cream, jalapeno, lime juice, garlic salt and pepper to make a great cilantro crema for the burger condiment.

Grill the burgers and pile on a bun with crema and toppings!

Turkey zucchini burgers with cilantro crema go well with sweet potato fries!
Turkey zucchini burgers with cilantro crema go well with sweet potato fries!

Enjoy!

turkey zucchini burger PDF