Smoothie Recipes

I make smoothies a lot. I think it’s fun to use whatever ingredients you have on hand and experiment with different combinations. It’s easy to experiment when you’re making smoothies; you just toss in different stuff.

I usually text a good flavor combination to a friend who also has a Vitamix and also makes smoothies. This story about sharing recipes on Twitter {npr} gave me the idea to tweet my smoothie recipes.

But twitter can be clunky for that sort of thing so i made a site that automatically pulls in my latest smoothies. check it out here: smoothies.marchummel.com

Cheers.

Roasted Tomato Soup {recipe}

This recipe is a mashup of a couple recipes I found online—and it makes a damn good soup or even a marinara sauce. All of these ingredients are approximations, but I did my best to write them so you can add more of the ingredients you like and less of what you don’t.

Here’s what you need:

  • 3–5 medium vine-ripened tomatoes (more, if desired)
    vine-ripened tomato
  • 3–5 Tbsp tomato paste
    Tomato Paste
  • 1/2 yellow onion (I used a tiny bit of red onion, too, since I had it in the fridge)
  • 2 medium garlic cloves (de-skinned)
  • Basil
  • 4–5 Tbsp Parmesan, shredded
  • 2 cups veggie stock (more if you want a thinner consistency)
    Vegetable Stock
  • 2 Tbsp butter

Optional ingredients:

  • Shallot
  • Basil pesto
  • Thyme (10 sprigs)
  • If not using thyme, use 1–2 tsp oregano
  • 1/4 cup heavy cream

Directions:
Preheat the oven to 350º.

Tomatoes & Garlic Pre-Roasting

Quarter the tomatoes and place them on a cookie sheet/other flat bakeware (I use the glass lid of a bakeware set because the tomatoes come off easily. Sprinkle the tomatoes with a drop or two of extra-virgin olive oil and a few cracks of freshly ground pepper. Add the garlic cloves and bake for 45 minutes–1 hour, or until the tomatoes are soft and the skin is a rich brown. Let cool.

Post-Roasted TomatoesNext, melt the butter in a large, heavy saucepan over medium-low heat and cook the shallot, onion, the oregano (if not using thyme) and season with salt and pepper to taste. Cook for 5–10 minutes or until onions are soft.

When the shallot is soft, add tomatoes, garlic, pesto, broth, and cream (if desired). Simmer, covered, for 10 minutes. Stir occasionally. Add the Parmesan and cook for another 5 minutes.

Pour the mixture into a blender and pulse/purée to reach desired consistency.

Garnish with additional basil and Parmesan. Enjoy!

Eggplant Parm Pizza

eggplant-parm-pizza

Tossed together this eggplant Parmesan pizza tonight, and it came out deeeelicious. And it didn’t take very long. Here’s how I did it.

Ingredients:
Trader Joe’s dough (or equivalent, if you prefer)
Marinara sauce (whatever kind you like—I normally use tomato basil)
Fresh mozzarella
Parmesan cheese, freshly grated
Breadcrumbs
Flour
1 egg
1 small eggplant
Fresh basil (optional)

Preparation:
Preheat oven.

Make eggplant parm. Cut 1/2″ slices of eggplant. Fill three shallow bowls with flour, a well-beaten egg, and breadcrumbs. Dredge the eggplant slices in the three bowls, in that order.

Fry eggplant slices until lightly browned on both sides. Cut into fine cubes.

Lay out the dough according to the manufacturer’s directions. Cover with sauce, mozzarella and the eggplant cubes. Top with Parmesan cheese.

Bake according to directions that came with the dough.

Green Smoothies! {recipe}

kale smoothie

So good… Tastes better than it might look!

I’ve been making them constantly over the past few months. Wanted to share the recipe I’ve developed.

  • •I start with 2-3 bananas, chopped into 2-inch chunks.
  • •3-4 kale stalks, de-ribbed and broken up into smallish pieces.
  • •Frozen pineapple, 3-5 cubes. I love how the pineapple blends with the earthy taste of the kale, rounding out the flavors.
  • •Scoop of protein powder.
  • •Water and/or almond milk. The amount is up to you; I like ’em on the thin side so they’re easier to drink.
  • •Optional: third fruit—frozen or otherwise. I usually do frozen strawberries, but also recommend chopped apples, blueberries, blackberries… etc.

I’ve also used spinach when I have it, but I much prefer the taste of the kale now. The base (bananas, water, pineapple, kale) is the key—the rest is fun to experiment with!

Let me know if you try it out or have any additions to share.

Recipe of Today

Made this for lunch today… so good! I skipped the salt and vinegar and eyeballed the measurements:

  • 3 cups baby arugula
  • 6 oz penne pasta
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and fresh ground pepper to taste
  • 1 cup canned garbanzo beans, rinsed and drained
  • 4 tbsp Parmigiano Reggiano, freshly shaved

{directions & more from skinny taste, found via punchfork.}