I am always looking for ways to get more veggies into our family diet and with the trend of adding them to smoothies I have to say I was a little hesitant. But I will admit that I have been won over.
A few months ago I ventured into one of the juicing stores around town, and I tried one of their drinks that didn’t seem to far off the beaten path. I think it was orange and pineapple and spinach. I was blown away because I realized that if my kids were comfortable with the green color, they would surely drink this one.
Don’t get me wrong I’m not going crazy and hiding spinach in everything. Because that’s just ridiculous…kids should know what a real vegetable tastes like. Here’s my twist on the drink I tried.
3 cups of fresh baby spinach
1 cup of frozen pineapple
1 cup of unsweetened vanilla almond milk
2 tablespoons sugar
1. In a sturdy blender layer the ingredients in the order listed above and blend on the highest speed possible for about 1-2 minutes. Adjust the amount of milk to get it to the consistency you like.
When we head out of town I like to clean out the refrigerator before we go, so that upon return I don’t find some unidentifiable food that’s morphed into something other worldly. I normally make it into an opportunity to eat soups and salads for most of the week prior to the trip. Which in return makes me feel better about gorging myself on vacation food.
Recently we traveled for a long weekend, and I did what I could and used as much produce as possible beforehand, but I still had half of a loaf of bread to leave behind. This was inevitably due to all the salads we ate, but I just popped it in the refrigerator so that it would still be salvageable when we returned. Unfortunately it was a little dry to use for sandwiches, but it was perfect to make a big batch of french toast.
From time to time I will make french toast on the weekends during the school year, but eating it mid-week is a treat for my kids. Occasionally when I have extra time I will make a big batch like this and freeze it for those busy school days.
9 slices of bread, about half a loaf
3 large eggs
3/4 cup milk of your choice, I used unsweetened vanilla almond milk
3/4 teaspoon of maple flavoring
3/4 teaspoon of pumpkin pie spice
1 1/2 tablespoons granulated sugar
powdered sugar and berries for serving
1. In a shallow bowl beat together the eggs, milk, maple flavoring, spice and sugar. Then turn on your griddle to medium and grease it with a little butter.
2. Once the pan is hot, dip each slice of bread in the egg mixture one side at a time. Then cook the bread for 1-2 minutes per side.
3. Serve with berries and powdered sugar. Or cool and store in freezer-safe storage bags. If frozen, microwave for 20-30 seconds per slice.