Month: August 2014 (Page 3 of 4)

Sweet Peach and Kale Smoothie

August 2, 2014 / Dragonfly Home Recipes / 4 Comments

August and sun-ripened peaches go hand in hand. Now available at lots of farmers markets and stands along the road, fresh peaches are one of summer’s best luxuries. There are countless ways to use peaches, but for this post I am focusing on a smoothie, with the recipe posted below. Sweet, juicy peaches go great in smoothies, especially when mixed with creamy bananas and rich Greek yogurt. Of course I am always trying to add the nutritional powerhouse kale to our diet, so I put a handful of kale in there too. Plus, it is growing like crazy in our garden, and we need to use it as much as we can! It really does not take away from the sweetness of this smoothie, and if anything, it adds a freshness to it. Peaches, besides tasting delicious, have lots of vitamins C and A, plus antioxidants. I also add some ground flax seeds, and these little seeds contain high levels of omega -3 fatty acids (one of the “good” fats). This smoothie tastes like summer, and it has lots of good nutrition as well. I definitely want to enjoy fresh peaches while they last!

Recipe for Sweet Peach and Kale Smoothie

August 2, 2014 / Dragonfly Home Recipes / 0 Comments

Sweet Peach and Kale Smoothie

Servings: 2
Time: 10-15 minutes
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Ingredients:

2 bananas
2 peaches
a handful of kale
1 cup Greek yogurt
1 cup orange juice
1 Tablespoon ground flax seeds

Directions:

Thoroughly wash the peaches and the kale. Peel the bananas. Chop the bananas and peaches and place them in a blender. Tear the leafy parts of the kale from the stems and place the kale in the blender. Add the yogurt, orange juice, and ground flax seeds. (I usually use flavored Greek yogurt, because that’s what we usually have on hand. If you want to use plain Greek yogurt, you may want to add a tablespoon of honey to the smoothie for sweetness, depending on your taste.) Puree all the ingredients in a blender, then pour into two glasses. Enjoy!

Banana Yogurt Muffins

August 1, 2014 / Dragonfly Home Recipes / 4 Comments

This summer has not been as hot as usual so far here in Michigan. But we have had some hot, steamy days. It seems like when the temperature heats up, bananas get ripe more quickly, and before I know it, I have some yellow/brown bananas sitting in my fruit bowl. I don’t like to see food go to waste, so lately I have been making banana muffins to use our bananas before they get too ripe to eat. I made some this morning, and my kids and I ate them for breakfast out on our back porch. The recipe I have posted below calls for whole wheat pastry flour. You can use white flour if you prefer, but I like the texture of the whole wheat pastry flour, and it contains more fiber and vitamins and minerals than white flour. I also like to use Greek yogurt because it has more protein, though you can use any kind of yogurt. The bananas and yogurt keep these muffins nice and moist. They were a hit with both of my kids and husband, plus my three-year-old nephew. It is good to start out the day with something substantial! And even better if you have the chance to eat outside in the summertime.