Tag Archives: cayenne

A Smoothie for Dinner!

After getting caught in the rain in the middle of mowing the lawn tonight, I came in and took a fast shower and then came downstairs to figure out dinner. Bryan’s sleep schedule got thrown off over the holiday, so he had a hard time falling asleep this morning (which means I’m letting him sleep and eating dinner alone).

I felt like something cool and refreshing, and knew I needed to get a few more fruits and veggies in, so this is what I came up with (and, boy, was it good!):

  • 1 frozen organic banana
  • 2 1/2c. frozen organic spinach (loose leaf, not packed)
  • 1 1/2 c. fresh blueberries (picked by my sister’s neighbor girl)
  • 1 to 1 1/2 c. organic milk
  • 1/2 c. sweetened coconut flakes
  • 1/8 tsp. of cinnamon
  • dash of cayenne pepper
  • 1/2 c. of nutty granola (on top, if desired)
Add all ingredients except the granola to a blender and liquify until smooth. Top with granola and enjoy! Serves 1 meal portion (or 2 smaller portions). The cayenne and cinnamon give it a nice little kick on the finish. 

Recipe: Creamy Parsnip, Potato, and Carrot Soup

I followed this recipe for Creamy Parsnip with Ginger Soup from my meal plan, using my parsnips from this week’s basket. However, I made a few slight changes, of course. The carrots and red onion gave it a beautiful color and it’s so smooth and creamy! Yum!

Here’s my version:

Melt 2 Tbsp. butter and 1 Tbsp. olive oil in 6 qt. stockpot over medium heat. Peel and chop 7-8 small parsnips, 2 large carrots, 1/2 red onion, and 4 large garlic cloves and add to pot. Sautee for 7-8 minutes, until golden brown.

Add 1 tsp. ground ginger, 1/4 tsp. each ground cardamom and allspice (I used pumpkin spice because I didn’t have any allspice), 1/8 tsp. cayenne pepper and a pinch or organic raw sugar. Stir into vegetables and cook for 1 more minute.

Add 3 c. chicken broth (or 3 c. water and 3 bouillon cubes), and 4 small, peeled and chopped organic white potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes (or until root vegetables are tender).

Remove from heat and let cool slightly. Ladle half of the soup mixture into a blender and liquefy. Add 3/4 c. organic reduced fat milk to this half. Repeat, adding 3/4 c. milk to this second batch as well. Pour into serving dish and top with freshly cracked black pepper and the green portion of one scallion.

Bon Appetit!