Chocolate Peanut Butter and Banana Smoothie - My Favorite Go to Smoothie!

This is my favorite go-to smoothie since I always have the ingredients on hand! Might satisfy a chocolate craving in a healthier sort of way ;) Makes 2 cups and Serves 1-2 people. Nutrition facts are listed below for the entire 2 cups.

1 banana (approx. 95 grams peeled)

2 tablespoons chia seeds or flax seed

2 tablespoons cocoa powder

2 tablespoons peanut butter powder

¾ cup milk

1 cup ice (about 10-15 cubes)

handful of spinach or kale leaves (optional)

Blend until smooth. I use the smoothie setting on my Blendtec. Serve immediately!

Notes: 

• If you have a cheap blender the chia seeds may not grind up all the way, which is fine, but not the best texture, so you might leave those out if your blender isn’t powerful enough. 

• Also, the sweetness of the final drink will depend on the size of your banana and how ripe it is.

• I store my chia and flax seeds and my spinach and kale in the freezer, they last for a long time!

• I LOVE my 2 Tablespoon stainless steel scoop for this recipe and many more!

• If you are concerned about your spinach or kale completely blending in, you can blend the leaves and milk until no green specs are visible, first before adding the rest of the ingredients.

Kristi's Kitchen Hacks #6 Spray Bottle with Water!

This is one of my best kitchen hack ideas I had a few years ago! So simple but so useful! 😊 I literally use it multiple times a day! Everytime I heat up something in the microwave I just give it a couple sprays: rice, bread, pasta, leftover dinner entrees, etc. When a batter is a little dry, give it a few sprays! Roasting veggies in the oven or sauteing in a frying pan, give them a few sprays to help steam them and speed the cooking process without burning. 

I use this thing ALL. THE. TIME. and I get super angry when I can't find it because my kids stole it and are somewhere in the house spraying each other with it.... 😡😂 Anywhooo .... go pick a cheap one up at Walmart or the dollar store this week and you won't regret it!! 

Broccoli Cheese Soup

I finally perfected one of my favorite soups with lots of flavor and a simple trick for a super smooth creamy cheesy base! It's really easy to make and perfect for Fall and Winter dinner menus! Serves 4-6 people. 

4 tablespoons butter

1 small to medium onion, roughly chopped

3 teaspoons minced jar garlic or 3 fresh garlic cloves

1/3 cup flour

1 teaspoon mustard

1/2 teaspoon white or black pepper

1 box chicken broth (32 oz, 4 cups)*

4 cups chopped broccoli, tiny florets

1-2 large carrots, grated, diced, or sliced

2 Cups - Milk/Cream Options:

1 cup milk + 1 cup heavy cream

OR 2 cups half and half

OR 2 cups heavy cream (extra rich/naughty ;))

6 oz grated cheese (cheddar or colby/monterey jack blend)

1/2 cup freshly grated Parmesan cheese (1.5 oz, optional)

salt to taste at end

Optional Garnish: bacon bits, extra cheese, croutons

Directions:

Melt butter in a large soup pot.  Add onion and garlic, stirring over low heat until tender. Whisk flour, pepper, and mustard and cook for 1-2 minutes. Slowly add chicken broth while whisking. Next Step (with caveat*): Puree until smooth with an immersion blender OR use a regular blender to puree the onion/butter/garlic mixture with some of the chicken broth (if using a regular blender blend use room temp broth so you don’t accidentally burn yourself!) This is key to ensuring a super smooth soup texture in the end!

Bring mixture to a simmer. Add broccoli and carrots and continue simmering, covered until broccoli is soft and cooked through, 10-15 minutes. Optionial, you can then mash some of the cooked broccoli if you want with a potato or ground beef masher. Turn heat to low and add dairy/cream mixture, and cheese, stirring until melted and smooth and thoroughly heated. Add salt to taste.

Serve with bacon bits, extra cheese, or croutons!

*If you want the base to be on the thicker side, stick with the two cups of cream, or you can add a tablespoon or two of cornstarch dissolved in cold water at the end.

Slightly adapted from Our Best Bites and Smitten Kitchen.