I was never one to get into the logistics of smoothie making. Apparently, the order in which you blend your ingredients makes a difference. Usually, I just throw everything into a blender and pulse until I don’t have any more chunks. Is that not the right way to do it?
I don’t have a fancy blender or anything, so smoothie making is kind of a hassle for me. There’s a lot of shaking, moving, swirling, and banging going on in my kitchen. Lucky for us, our apartment has cement walls so I don’t wake anyone up while making my morning smoothie.
My future MIL and abuela found out that we don’t have a very good blender and actually gifted us a compact blender for Christmas. I can’t wait to give it a try!
This smoothie didn’t have a very pretty color, which is why I called it the “blackout smoothie.” Who cares what it looks like as long as it tastes good, right?
You know how everyone’s been on a “green” juice or smoothie kick recently? Well, count me in. I’m a sucker for drinking my vegetables.
I don’t own a Vitamix or a BlendTec like the rest of the food blogging world (I wish!). I have a little blender that I bought from Costco. Sure, it may not be as powerful, but it gets the job done with a little bit of shaking and stirring. It even ground up the spinach leaves to disappear into the smoothie! That’s all I ask.
As for the little dots in the pictures, it’s nothing other than chia seeds. I found them at Trader Joes and have been throwing them in everything– smoothies, bars, yogurt, cereal… they’re great! They don’t taste like anything, they just add a little texture.
I hear there’s a technique and art to making airy, light smoothies. I still have yet to learn any of it because my method of “throwing everything into the blender and pulse vigorously” works for me.
Looking at these muffins, I’m utterly craving one again. They’re that good. Just look at the name description! You can’t title something “to die for” if it’s just mediocre. They’ve got to knock your socks off, wipe you off your feet, and make you speechless at the same time.
Have I convinced you to make these blueberry muffins yet?
No? Okay, I’ll keep going.
Look at the rise on these muffin tops! The golden color around the rim! The bright blueberry color ever so slightly bleeding through the muffin liner!
The crumb topping. You guys, THE CRUMB TOPPING.
Great– now my stomach’s growling. I’ll let the pictures speak for themselves.
I’ve recently discovered the magic of YouTube workout videos. It’s so much easier to maintain a workout schedule when you can do it anywhere at your convenience. Plus, there are thousands to choose from. Don’t like a certain trainer? Change it.
I’ve been partial to PopSugarTVFit and BeFit. It may not be much, but it’s certainly enough for me to feel it in my glutes. My DB does Insanity and at first, I thought I’d give it a go before I tried anything else.
It was bad news bears within the first five minutes. I only lasted seven minutes into the warm up before I was lying on the floor with the wind knocked out of me. How in the world do people do Insanity? It’s not only impossible but definitely unsafe… Well, for people that haven’t worked out in ten years, anyways.
I think I’ll stick to my kitchen workouts. Lifting 25 pound bags of flour and sugar is my kind of workout. These blueberry muffins are from AllRecipes.
Preheat oven to 400 degrees F (200 degrees C). Line muffins tin with liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil and applesauce into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.