Feed your brain!

The other morning I felt completely fuzzy. My head was in the clouds! It was also one of those days where I didn’t have the luxury of dragging. Most days are like that for me, considering I’m in charge of the learning and well-being of 22 six-year olds! So, I did some Googling and found an awesome recipe for fruit smoothies! After drinking it, I honestly felt like I had fed my brain instead of my body.

I was reminded of how amazing our bodies are, and how often we feed them horribly. I am so guilty of this! I would much rather eat something that is tasty and makes me feel better {think comfort food: pizza, mac and cheese, bagels, etc.}, rather than sacrifice some taste and eat something that feeds my mind and body.

I need to be better about this! My husband always tries to remind me, that the foods that taste good, will taste better if they truly become treats!

Long story short… I’ve made this smoothie a few times. It is made of whole foods and seriously feeds your brain. I feel so much better on the days that I have made it! You should give it a shot!

A few tricks/tips: 1) You can easily halve this recipe if you still want to eat a piece of toast with your smoothie. I have made it both ways, a full and a half and it works well! Try it with different fruits! One morning I did all strawberry, one morning I did tropical fruit! It is so fun! 2) Freeze your bananas! Mine always go bad before I can use them. Cut your bananas in half, and freeze! When you use frozen fruit, you don’t need ice cubes to get a thicker consistency! 3) Jamie’s original recipe calls for milk or juice. To keep calories lower and add some sweetness, I use half apple juice and half water. 🙂

Frozen Fruit Smoothies

Ingredients:

1/4 cup quick oats {not instant oats}
1 banana {I like mine frozen for a thicker consistency}
1 cup frozen fruit {I buy whole frozen fruit at Fred Meyer’s, I use about 6-8 pieces of whole fruits}
2 heaping tablespoons plain low-fat yogurt
1/2 cup apple juice
1/2 cup water {more or less depending on desired consistency}

Directions:

Add  ingredients to a blender. Blend until you reach desired consistency and enjoy!

Source and recipe adapted from: Jamie Oliver’s Food Revolution!

 

Cheers to a great weekend y’all!

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29/52: Phyllo Wrapped Huevos Rancheros

Hmm… it seems to be my routine to post my weekly blog post late! Oops! Last week’s entry is late with good reason though. I decided to ‘unplug’ and relax with my husband since he will be working quite a bit of overtime starting this week. I will likely only see him in the morning for a little bit {about 30 minutes when getting him ready to get out the door}, and for a few hours before we go to bed at night. He will be putting in 12 hour days + commute time. Eek.

I had originally planned to post about a super easy chili recipe I made last week, but maybe I’ll save that one for later because I think this recipe is fabulous! I had the Food Network on the other morning {imagine that!} and my hubby saw this recipe, and made sure the ingredients made it on my grocery list. As soon as he said it had black beans in it, I was down! Anything involving black beans is priority on my list — yum! He described the recipe and then I googled it to make sure I wasn’t missing anything… I was thrilled at the fun spin this had on breakfast.

If you guys haven’t watched Big Daddy’s House on Food Network, be sure to do so. He always has super fun and easy recipes that are a spin on traditional recipes – or something entirely new! This one is… Phyllo Wrapped Huevos Rancheros!

Yum! It was super easy and fun — we made it together so that made it even more fun — and delicious too! Due to time issues, we just substituted his ranchero sauce for salsa. If you want to try the sauce too {which we will do next time} check out the link after the recipe.

Phyllo Wrapped Huevos Rancheros

Ingredients:

2 T butter
8 eggs, lightly scrambled
6 sheets phyllo dough
Bread crumbs
1/4 – 1/2 C melted butter
1/2 can black beans, drained and rinsed
1 C crumbled queso fresco

Directions:

Preheat the oven to 450 degrees F.

Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook’s Note: Eggs will cook more later in the oven.

Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.

Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.

Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly.

*My note: Serve with sour cream, salsa and smashed avocado {or guacamole}*

Source & Recipe: Big Daddy’s House

Have an awesome week everyone!! 🙂