Making: Breakfast SmoothiesFriday, November 13, 2015
Homemade mueslis are now a weekly ritual, and homemade lunches and dinners are becoming the norm. Eating out and grocery expenses are balancing out, and that means more money going into the savings for the future. This week I only had one takeaway lunch and one takeaway dinner! Making progress!
To celebrate the warming weather, we bought a blender. Finally. It's been on my bucket list for the year, to treat myself at the end of the year, but decided that I have waited long enough. A has moved back up to Auckland for a new job, and starts in the wee hours of the day. So we decided to make smoothies as up and go brekkies on the go. Less Tank smoothies from now on, where we frequent way too much.
As with the muesli, at first we were going all out, giddy with the possibilities. Goji berries, vitamin shots, real berries, frozen berries, this to thicken the texture, that to enhance the taste, more, more, more! In the end we came to our senses and are learning to be more economical about our ingredients.
Since they are breakfast substitutes to the muesli, we almost always include oats and try to only add two or three fruit or veges. Milk, water and juice are swapped around as the liquid base. Teaspoon at the ready to evaluate the resulting concoction. It feels like a science experiment, every time!
Here are two recipes we made this week:
Psyllium husk powder, citrus flavoured
Choco Banana Smoothie//
We have been experimenting different smoothie flavours every day this week, but are still having mueslis on weekends. With all the fruit and veges suddenly added into our lifestyle, perhaps we will see a change in our weights as well as our wallets? We won't complain!