Berry Smoothie

berry smoothie with driscoll's by foodfashionandfun.com

berry smoothie with driscoll's by foodfashionandfun.com

berry smoothie with driscoll's by foodfashionandfun.com

berry smoothie with driscoll's by foodfashionandfun.com

berry smoothie with driscoll's by foodfashionandfun.com

berry smoothie with driscoll's by foodfashionandfun.com

berry smoothie with driscoll's by foodfashionandfun.com

I truly enjoyed the holidays and it definitely shows because my pants are a bit snug. Is anyone else having this problem? I also realized that I haven’t had a salad or fresh fruit since October. Oh boy. I actually like healthy food, especially fruit but around the holidays the only fruit you get is usually baked in a pie. It’s time to get serious about living a healthy lifestyle so I’m starting with regular workouts and this smoothie.

Also, I used honey powder instead of honey. I love the combination of honey with fruit because it has an almost floral taste but digging honey out of the bottom of my blender is not fun. Honey powder, which I found at a local Korean market, is just dried honey. It’s not sticky so I can sprinkle it into the smoothie and it won’t clump at the bottom.

Berry Smoothie

Yield: 1 cup

1 cup chopped Driscoll’s Strawberries

1/2 cup Driscoll’s Blueberries

1/4 cup Driscoll’s Raspberries

1/4 cup Driscoll’s Blackberries

1/2 cup Vanilla Soy Milk (coconut milk or milk is fine too)

2 tablespoons Honey Powder (honey or agave nectar is fine too)

1/2 cup Ice Cubes

Blend all ingredients.

Serve immediately.

http://foodfashionandfun.com/2015/01/26/berry-smoothie/

Sponsored Post: While I received payment and product from Driscoll’s for this post the recipes, thoughts and opinions are my own.

Let’s Eat | Beer Fettuccine with Mussels

Beer Fettuccini with Mussels by foodfashionandfun.com

Beer Fettuccini with Mussels by foodfashionandfun.com

Beer Fettuccini with Mussels by foodfashionandfun.com

Beer Fettuccini with Mussels by foodfashionandfun.com

If you had asked my 10-year-old self if I was ever going to enjoy mussels or clams, I would have said ‘absolutely not.’ They can be a little slimy sometimes and the texture may not appeal to some, which I totally understand. I absolutely love them but have cringed when I see how some restaurants prepare them. So please don’t judge them by a few bad experiences and give this recipe a try. The mussels may be the star of the show but the tarragon really stands out and is amazing with the sour cream and beer. It’s absolutely delicious. I’ve made this a few times just in the past month.

Let’s Eat | Beer Fettuccine with Mussels

Serving Size: 4

2 1/2 pounds mussels, cleaned and debearded

3 garlic, chopped

1 large onion, chopped

3 carrots, chopped

1 bay leaves, ripped in half

2 tablespoons clarified butter

2 cups beer

sour cream

1/4 cup fresh Tarragon (loosely packed)

1/2 cup fresh Parsley (loosely packed)

1 tablespoon honey

Saute garlic, onion, carrots and bay leaf with clarified butter until soft.

Pour in the beer and bring to a boil.

Add the mussels, cover and let cook for about 3-5 minutes or until the mussels open.

Remove the mussels and set aside.

Turn off the heat to the broth and add the sour cream.

Stir to combine then add the parsley and tarragon.

http://foodfashionandfun.com/2015/01/23/lets-eat-beer-fettuccine-with-mussels/

 

Have you tried this recipe? Let me know what you think the one comments below!

 

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