Thursday, February 27, 2014

Vanilla Pumpkin Smoothie

  For Christmas I was given a Ninja blender, which I LOVE. I've been making a lot of smoothies. Pumpkin is one of my favorite superfoods, and it lends itself quite well to smoothies. I tend to like my smoothies on the thick side, so you can add more milk to make it thinner if you prefer.

1 cup canned pumpkin
6 oz vanilla greek yogurt
2 tbsp honey
1 tsp pumpkin pie spice
1/4 cup chopped walnuts
3 ice cubes
1/2 cup skim or almond milk

Pineapple Pecan Carrot Cake Belgian Waffles

  I find plain waffles to be very dull, so I like to spice them up with different flavors.  The carrot cake flavor in these waffles is subtle enough not to overwhelm (since it is a waffle, not a piece of cake!), but enough to be a change in pace for breakfast or brunch. This recipe makes 4-5 large waffles, and half a waffle is a good serving size.  Serve with maple syrup or powdered sugar. I heat the oven to 200 and place prepared waffles in a baking sheet in the oven to keep them warm while I'm getting everything else ready

2 3/4 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup sugar
3 tsp cinnamon
1 cup shredded carrots
3 eggs, beaten
2 tsp vanilla
1 cup crushed pineapple, drained
1 cup milk
1/2 cup chopped pecans

  Preheat Belgian waffle iron per manufacturer instructions, spray with cooking spray.

   In a large bowl, combine flour, baking soda, baking powder, salt, sugar and cinnamon. Add in carrots and combine.

  In a medium bowl, combine eggs, vanilla and pineapple. Add to flour mixture and combine. Add milk and pecans and combine again. Ladle manufacturer recommended amount of batter onto waffle iron. Press and bake  until golden brown and easily removed from iron.