Archive | BREAKFAST CLUB

LITTLE BITES: OUR 5 FAVORITE SMOOTHIE RECIPES

Smoothies might just be the best culinary creation ever to happen to motherhood. (Either that or baby food pouches, amiright?) The refreshing, slushy, delicious and lightly sweetened concoction is the best way I know to stuff my kids (even the pickiest one!) full of whole foods, healthy fats, protein, vitamins, and fiber. They also take away the mom-guilt that comes from letting them consume one too many donuts, cake pops, or french fries.

If only they had the same effect for me, LOL!

Even though smoothie season is a year round thing, our blender game is stronger in the spring and summer months. Lately we’ve been trying new combinations so I thought I would share some of our favorites along with a few pics from snack time last night at Ozzie’s baseball game!

When it comes to mixing up smoothies I do a lot of eyeing and tossing ingredients into the blender, but tried to break things down into measurements. You may need to adjust the amount of ice, liquids, and sweeteners (yogurt, honey, + banana) to desired taste and thickness.

Makes approx. 32 oz. which Serve 2-4 people

POPPY’S PINK BERRY SMOOTHIE – 1 cup Orange Juice, 1/2 cup frozen raspberries, 1/2 cup frozen strawberries (or sub for mixed berries), 1 or 1/2 of a banana, 1/4 cup of vanilla greek yogurt, 8 ice cubes

ESPEN + GRIFFIN’S PEANUT BUTTER + COCOA LOCO PROTEIN SHAKE – 2 cups almond (or other) milk, 2 scoops favorite chocolate protein powder (or vanilla protein powder and add tablespoon of cocoa powder), 2 tablespoons peanut butter, 1 teaspoon ground cinnamon (optional), 8 ice cubes

JOHAN’S GREEN GOD(ESS) SMOOTHIE – 1 cup coconut or almond milk, 1 cup kale or spinach, 1 cup frozen pineapple, 1 cup frozen mango, 1 tablespoon lemon juice, drizzle of honey to taste (optional), 1 tablespoon chia seeds (optional)

RAE’S COCO-NUT – 2 cups almond milk, 1 to 2 tablespoons almond butter, 2 tablespoons unsweetened shredded coconut, 2 scoops favorite vanilla protein powder, 2 tablespoons flaxseeds (optional), 1 tablespoon chia seeds (optional), 8 ice cubes

OZZIE + TILLY’S MANGO TANGO SMOOTHIE – 1 cup coconut (or other) milk, 1 cup frozen mango, 1 cup frozen pineapple, 1/2 banana, 1/2 cup vanilla greek yogurt, drizzle of honey to taste (optional)

*Often times we’ll make the fruitier drinks ‘dirty’ (especially in the morning) by throwing in a handful of spinach, rolled oats, and a couple tablespoons of flax or chia seeds… but the kids prefer them ‘clean’. :) 

(top-knot envy!)

    

If you watched any of my Instagram stories since last night, you may have caught Tilly’s (strong) reaction to my coconut shake… She’s not a fan and the video is pretty entertaining if you want to go check it out. Also, I promise the recipe tastes nothing like “rotten eggs”. Ha!

A few items we keep stocked to make smoothie mixing easy: lots of frozen fruit, almond and/or coconut milk, greek yogurt, bananas, orange juice, flax seed, chia seeds, Baobab superfruit powder (from costco), and these plastic cups with lids for when we are on the go!

What are your favorite smoothie combos and ingredients?!!!

xo, Rae

3

THE BEST BAKED FRENCH TOAST

Short of the occasional donut run, super sweet breakfast dishes are not the norm around here. All holiday seasons and celebrations being the exception. Thank goodness there’s always a reason to celebrate when we need a little indulging ;). The kids first full day of Christmas break this past Saturday seemed like the perfect excuse to surprise them with their favorite sugary breakkie dish, Baked French Toast. It also happens to be our go-to for Christmas morning and Easter too since it’s best to throw together the night before and bake when you wake up!

rae-ann-kelly-baked-french-toast-recipe-4347rae-ann-kelly-baked-french-toast-recipe

BAKED FRENCH TOAST, serves 12

NOTE: Takes about 7+ hours start to finish. 20 minutes hands-on. Let set overnight (6+ hours). 45 minutes to bake.

FOR FRENCH TOAST YOU’LL NEED:

  • 1 loaf crusty sourdough, challah or french bread
  • 8 whole eggs
  • 2-1/4 cups half-and-half
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar

FOR TOPPING YOU’LL NEED:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon all spice
  • 1 stick butter, cold and diced — plus more to grease pan
  • maple syrup to serve
  • whip cream to serve
  • fresh fruit to serve (pomegranate seeds pictured)

HERE’S HOW:

  1. Grease 9×13 inch baking dish with butter. Tear bread into chunks and lay evenly in the pan. Set aside.
  2. In a large mixing bowl, whisk together eggs, half-and-half, sugar and brown sugar. Pour mixture evenly over the bread. For most delish version, cover and store in the fridge over night…. or until you are ready to add topping and bake.
  3. Preheat oven to 350 degrees.
  4. In a small mixing bowl combine flour, brown sugar, cinnamon and all spice. Sprinkle evenly over top of bread. Dice butter and layer evenly over the top of bread too. Bake (uncovered) for 45 minutes. Dish, top as desired and serve…

rae-ann-kelly-baked-french-toast-recipe-4363 rae-ann-kelly-baked-french-toast-recipe-4334

So simple and never disappoints! Plus I appreciate anything that can be thrown into the oven long enough to shower, clean or play with the kids. Especially on a holiday morning.

What are you whipping up in the kitchen over Christmas break!?

XO, Rae

2