Things have been busy around here (or, as Kathleen would say, “wildly productive and living the dream“), but I wanted to pop in here to wish you a happy fall with this simple, satisfying, autumnal smoothie.
Last weekend we went upstate with friends for our annual apple picking trip. I left my camera at home so as not to pressure myself to document the experience, only to thoroughly document the event with my cell phone. Of course, we came home with a lot of apples, so I’ve been tucking them into every meal I can manage.
This apple pie smoothie is the way to keep my smoothie habit alive as we transition to cooler weather. It’s cold yet cozy, thanks to apple pie spices like cinnamon and nutmeg; it’s creamy yet vibrant, thanks to the marriage of soaked cashews and sweet-tart apple. I bumped up the nutritional value with maca powder, its maple-y flavor a wonderful complement to the dessert-themed snack.
Now, back to living the dream…
(PS – I’m sending out a newsletter tomorrow with another fall-inspired recipe. Sign up below if you’re not already on the list.)
Apple Pie Smoothie
1/4 c raw cashews
1 medium apple, quartered and cored
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp freshly grated nutmeg
1/4 tsp maca
1/4 tsp vanilla extract
1/4 c water, plus more for soaking
handful of ice
Place the cashews in a small bowl and cover by an inch of water. Soak 4 hours or overnight.
Drain the water from the cashews and move the nuts to a blender. Add the remaining ingredients and blend on high until smooth. Serve immediately.
Scrolling through my recent photos reinforced the very real need to bring more photography backgrounds into my prop arsenal. The architectural detail in our apartment is part of its charm, but the molding in all of my photos is becoming overkill. It’s also difficult to plan a shoot around, and can make getting things leveled and cropped correctly more challenging. Anyway, that should be a fun pieces of the puzzle to toy around with. In the meantime, here are links to some of my recent work, accompanied by copious molding photos…
Last week I had a guest post at Yummy Toddler Food, and it is indeed yummy and for toddlers, but I highly recommending making this honey oat smash cake even if you don’t have a first birthday to celebrate. Made with oat flour (so it’s gluten-free), sweetened only with honey, layered with Greek yogurt frosting, and topped with fresh summer berries, it’s a wholesome way to satisfy your sweet tooth. It’s so healthy that sometimes we even eat it for breakfast!
The last day of August my first in a series of weeknight recipes for The Kitchn went live: roasted chicken with lemon and sage. The collection of meals starts with this simple but really delicious chicken (cooked atop potatoes that soak up all those flavorful chicken drippings); the dinners transition naturally from one to the next, using up every bit of the bird and any other leftovers. Follow along on The Kitchn each day this week, including a comprehensive meal planning post to tie it all together at the end.
These champagne cupcakes have a secret, and it’s not the bubbly in the batter and frosting. The tinted frosting is a hint: each cupcake has a raspberry jam filling. Make them the next time you have something to celebrate, or make the cupcakes your reason to celebrate. Cheers!
These fresh fruit soda floats are a more natural (and customizable) way to enjoy an ice cream float. You can do this with pretty much any fruit you’d like, although I suggest you bookmark this one for next year’s sour cherry season. SO GOOD.
If you or your kids are looking incorporate more vegetables in your diet, give these colorful smoothie recipes for Hellobee a go. For every smoothie, I can find a way to add more roughage. I’m particularly smitten with the carrot cake smoothie.
And since I could talk about smoothies all day, especially since it’s still hot and humid here in the Northeast, I’m also here to encourage you to make acai bowls for breakfast. I have tips and recipes for you, but more importantly a little push to give them a try if you haven’t already.
Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.
Corn and Peach Salsa
2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt
In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.