#mason jar blender

[homesteadsurvival]

Did you know your everyday blender can double as a mini food processor—just by using a standard mason jar? This clever trick has been passed down from kitchen-savvy parents for decades. In fact, back in the 1960s and ’70s, some blenders even came with a mason jar included in the box—along with a recipe booklet […]

[festibalconb]

Keto No-Churn Strawberry Ice Cream No ice cream machine? No problem! A Mason jar and immersion blender are all you need to produce this no-churn, creamy, decadent keto strawberry ice cream.

[leveragedlibrarians]

@running-in-the-dark you're right and you should say it

"We're gonna need badges. There are three levels. Each successive level gets you better access."

Leverage S04E09 The Cross My Heart Job.

[strongermonster]

i bought a blender a couple weeks ago, and first of all, why was it so hard to find one with a GLASS container instead of plastic, and second of all i've become an insufferable little smoothie bitch.

there's no counter space left because i'm buying bananas like 10 bunches at a time. there's no freezer space left because i've filled it up with frozen fruits. fridge is full of yogurt. cupboard has granola.

i spend my every waking moment blending up Concoctions and loving it. the other day i made a banana smoothie and i wanted some chocolate in it so i threw some cookies and a donut in that bitch and it worked. green apples, water, and a lemon; incredible! random berries and a citrus hard cider; perfection! forgot my tea and it went cold so i dumped it in there with an orange and some vanilla yogurt and it was amazing.

i'm so mad at myself for holding off on buying one for so long bc $200 felt like a scary amount. i've been bringing these stupid faux-artisanal frappés in a mason jar with a sippy lid like some kind of Bitch. i love it.

[machveil]

seeing that you're also 19 healed something in me bc same bestie, I'm glad we're both feral slightly unhinged 19 year olds living life

I’m out here having a grand ol’ time, man. thriving with CoD and König🎀✨

for my fellow under 21 gang and non drinkers, let me drop you some mocktails (NA cocktails) (also, some homemade syrup recipes), yeah? let’s get juiced up and have a cozy night in besties

Moscow Mule:

1 oz. fresh lime juice, 1 oz. Honey & Ginger Syrup*, 6 oz. ginger beer

pour your ingredients into a cup (recommended copper mug, but bitch, I’m not fancy enough for that), fill it with crushed ice, and gently stir

optional to garnish with a lime wedge and fresh mint

*you can make homemade Honey & Ginger Syrup!!

2 cups honey, 2 cups water, 2 2/3 oz. fresh ginger (minced), 3 oz. fresh orange juice

all of your ingredients go into a blender, puree until it’s smooth

strain the syrup before using it, can be stored in the fridge

Strawberry & Basil Lemonade:

1 oz. Basil Syrup*, 2 oz. iced strawberry tea, 1 oz. fresh lemon juice, 1 teaspoon 10 Percent Saline Solution**

all ingredients go in a cocktail shaker, fill it two-thirds with ice, shake that shit until it’s chilled

strain it over a glass with ice, you can garnish it with fresh basil

*Basil Syrup, babes

1 cup water, 1 cup sugar, 12 fresh basil leaves

get your water in a saucepan and bring her to a boil

add your sugar and stir til it dissolves

stir in your basil, take your pan off the heat, let your syrup cool

strain before using it, it’s good to be stored in a fridge

**10 Percent Saline Solution

1 oz. salt, 10 oz. warm water, mason jar

easy stuff, put your salt in the jar and add your water

stir it, let it cool, use it or store it friends

Into the Woods:

1 oz. black cherry juice, 2 oz. chai concentrate, 3 oz. cold-brew coffee, 1 oz. Vanilla Syrup*, 2 dashes of El Guapo Chicory Pecan bitters

all your ingredients go into a cocktail shaker, fill it two-thirds with ice, shake it like it owes you money (or until it’s chilled)

strain over crushed ice into your glass

*Vanilla Syrup recipe? I think so

1 cup water, 2 cups sugar, 1 vanilla bean

pour your water into a small saucepan and gring her to a boil

add your sugar and stir til it dissolves, take the pan off the heat

cut your bean in half and scrape the seeds into your syrup. cut the bean pod into thirds and add that to the syrup. stir it, cover the pan, let it sit at room temp for twelve hours

strains the syrup through a cheesecloth before using or refrigerating

cheers to König, friends and freaks, mwah🌸✨

[foreseers-flower]

i want chew him like hubba bubba and blow bubbles i want to smack him against a wall like those sticky hands i want to put him in a blender on high and turn him into goop i want to throw him into the ocean i want to put him in a mason jar and not poke holes in the top i want to put him in those laffy pulling machines i want to whip him on high with a hand mixer

[prolifeproliberty]

Carnivore(ish) Eggnog

Made this for the first time and it turned out great! I love being able to enjoy a classic, nostalgic treat without making myself feel sick or derailing my progress. The “ish” is because there are a couple of ingredients that are not technically carnivore and it has a couple grams of carbs per serving, but it’s a great holiday treat, especially for those sensitive to sugar.

Ingredients:

- 2 cups heavy cream

- 1 cup whole milk

- 6 egg yolks

- 1/2 tsp nutmeg

- 1/2 tsp vanilla extract

Directions:

1. Beat egg yolks, milk, nutmeg, and vanilla extract in a measuring cup or mix in a small blender (I use my Magic Bullet blender for this step)

2. Gently whisk together the mix from step 1 with the heavy cream in a large (4 cup) measuring cup until well-combined.

I store it in mason jars. Makes just over 4 cups, which is enough for 8 half-cup servings. Serve in a small glass with or without rum.

[milk5]

THE MILK5 COFFEE GUIDE VOL. 1

REMOVE #BADBEANS FROM YOUR LIFE FOREVER

If you are a #TrueBlueCoffeeHead and subsisting on supermarket beans and/or frequent visits to big chains like Starbucks, PLEASE help yourself (and your local community, the environment, coffee workers, etc) and buy a pour over filter and freshly roasted, quality beans from a local roaster. Explicitly seek out Fairtrade Organic/Smithsonian Bird Friendly certified beans if possible. The taste of shade-grown coffee is incredibly flavorful AND you can be certain that your beans aren't the product of yucky pesticides, actual slave labor, and the annihilation of millions of acres of rainforest.

To start with what you need, a goose-neck kettle and pour over carafe are good purchases, but a suitably sized mason jar and regular kettle still work on a budget. Learning how to make a great pour over will raise your home coffee game to professional standards without needing to spend literal thousands of dollars on a real grinder/steamer/espresso machine setup -- if you're able to buy all of these items new for less than a thousand dollars, you're going to be down a few hundos in exchange for some pretty shitty machines. Regardless, a pour over setup with good beans will pay for itself VERY rapidly, assuming it replaces frequent Starbucks visits or whatever other chain you were going to. If you frequent a LOCALLY OWNED coffee shop that you like, keep going! You're an important part of the ecosystem.

What about grinding the beans? Should I get pre-ground beans? Would a cheapo blender-like blade grinder work?

NEVER touch a blade grinder again. It doesn't matter as much if you have #BadBeans, but if you have good beans, ALWAYS use a grinder with a burr; blade grinders just chop up your beans randomly into particles of massively varying sizes, leading to simultaneous over-extraction and under-extraction, generally leading to wildly inconsistent flavors and low repeatability. Burrs will always grind the beans into uniform particles and ensure that you're always (more or less, every cup is different to an extent) getting a consistent flavor. Don't buy a burr grinder -- just bring your beans to a local coffee shop, buy a drink, tip well, and ask the barista if they could grind the beans for you when you can clearly tell that they aren't busy. I have NEVER been refused, just go to a place with less sour employees if they won't help you out. Specify the coarseness that you'd like; smaller grounds have a greater surface area, so they're extracted to a greater extent, resulting in a more intense flavor; coarse grounds are the inverse. Lots of people recommend medium-coarse for pour overs (about 80% coarse 20% fine), but I prefer the stronger flavor of medium/drip (dead middle, 50% coarse 50% fine). It's also better to grind your beans periodically, as freshly-ground beans will taste better, but it's fine to have it pre-ground or ground all at once if you aren't able to easily make coffee shop trips every week or two. As far as roasts go, there's an entire gradient for you to explore -- not just the few that I list here; light roasts have a more sour, fruitier flavor, medium roasts are well rounded, and dark roasts are rich and smokey. Medium-dark is my personal favorite.

Experiment!!! It's all about your own taste, after all.

How do I make a good pour over?

Again, it depends on your taste. My go-to is a vigorous fourth-cup of grounds to 300ml of water; this is easily on the stronger end, but it's what works for me. More common ratios are usually weighed out on a kitchen scale, so consider picking one up if you don't already have one. Document your process until you get to your favorite! I always stop the kettle a little before it gets to its terminal temperature, then pour just enough water onto the grounds to let it bloom -- wait for one minute, and then start pouring a small-ish portion of the water onto the grounds every 20 seconds (this is where my own technique varies the most, it usually takes between 3-4 minutes to finish since I'm not pouring standard amounts; some people DO measure their pours for even greater consistency). Use the stopwatch on your phone, it's much better than keeping track in your head. Make sure to distribute the water evenly over the grounds, particularly making sure to wash the grounds off the sides every pour. When I'm finished, I like to immediately take a sip to see if a splash of milk or half-and-half would help or hurt the cup -- I think a very good cup of coffee can easily stand on its own without anything else, but additives can absolutely help depending on your personal preferences. Just be sure to taste the black coffee before you add anything.

What if I like the syrupy sweet drinks? What about iced coffee?

From my experience working at/visiting coffee shops, Monin is the most common syrup brand I see at local places. As far as iced coffee goes, coldbrew would be probably be the superior option -- it's also pretty easy to make at your home. I'm not going to be writing a guide for coldbrew any time soon, so you're out of luck there. I also never steam my milk if I'm doing a pour over, so I can't really point you to an inexpensive way to do that. Just know that the cheap handheld stick-frothers do not do the same thing as an actual steamer.

What was that about certifications?

Fairtrade is a pretty notable certification for food items produced in areas that have a history for being exploited (so pretty much the bulk of the global south), it can get very complex -- read more about it here. The goal is to ensure that the workers and communities involved in the production of the product receive fair, livable wages, that labor conditions are safe and reasonable, and that the decisions around the production of the product are made by those directly involved in the labor. FTO refers to Fairtrade Organic, which just means that it meets the standards of both Fairtrade AND organic production -- I'm not exactly sure if the organic standards are based on where the coffee is sold, produced, or both, but regardless, it's still a bonus; organic coffee will almost ALWAYS be shade-grown, which is the way that coffee grows naturally. Since coffee is an understory tree in nature, shade-grown coffee is produced more slowly and under a canopy and thus does not require the forest to be damaged or destroyed to grow; however, not all organic coffee will necessarily take place in a completely natural, untouched rain forest setting. Industrial non-organic coffee is most often produced under direct sun in gigantic clear-cut monocrop rows and usually with massive usage of potentially harmful inputs like, such as various pesticides and fertilizers. Direct sun coffee grows faster, but it has a distinctly different taste and is easily the most damaging method of coffee production to both the environment and the local communities. Smithsonian Bird-Friendly is the most rigorous certification for coffee in particular; FTO is more or less a pre-requisite to achieve SBF. Coffee likes to grow in tropical, equatorial environments -- these environments are also the areas of the greatest bird diversity in the world (and, really, biodiversity in general) and the destination for most migratory birds during the winter. The coffee industry has destroyed literal millions of acres of rain forest across the world, which has resulted in the death of billions of birds worldwide over the past 50 years. SBF guarantees the FTO criteria PLUS the additional criteria that the coffee must be produced in forests that are more-or-less in their natural state with thriving diversity of endemic species of flora and fauna. It's harder to find SBF-certified coffee than FT(O)-certified coffee, but the Smithsonian website has a handy vendor locator here. I'm not confident that it works beyond U.S. vendors, so I apologize to anyone interested abroad. Note that some of these certifications may be exclusive to particular continents; I need to do more research on the subject, but the tropical forests around the world vary wildly -- this adds a level of complexity to the goals and criteria of a particular certification. I am confident that all of the certifications that I have mentioned apply to South and Central America (and most likely the Caribbean), so keep that in mind. Also, watch out for phony certifications; big corporations frequently buy out existing certification organizations and/or create new green-sounding organizations to fool well-meaning consumers.

Where should my brand new beans come from?

Like wine, the exact qualities of a bean depend on its terroir, or the specific methods and geographic factors involved in its growth. However, some countries have trends in how the coffee is generally grown; some counties will practice shade-growing more than others and some countries will practice direct-sun industrial methods more than others. As a rule of thumb, Arabica beans are mostly grown in shade or partial shade, while Robusta is generally grown in direct sun. Defer to certifications if applicable.

The following areas primarily practice shade-growing:

Mexico

El Salvador

Peru

Panama

Nicaragua

Guatemala

Cuba

Timor

New Guinea

Ethiopia

Burundi

Rwanda

Tanzania

Zambia (*)

Zimbabwe (*)

Papua New Guinea

Sulawesi

Timor + East Timor

India

The following areas primarily practice direct-sun growing:

Colombia

Brazil

Costa Rica

Hawaii

Yemen

Kenya

Angola

Benin

Central African Republic

Congo

Gabon

Ghana

Guinea

Equatorial Guinea

Ivory Coast

Liberia

Nigeria

Sierra Leone

Togo

Cameroon

Madagascar

Malawi (**)

Democratic Republic of the Congo

Sumatra (***)

Java

Vietnam

China

Jamaica

Again, this is just a rule of thumb; there are exceptions to both and I'm sure that I've left out several production areas. Most of this information comes from the blog Coffee and Conservation, written by ornithologist Julie Craves. I've only tried a very small percentage of these origins; so far, my favorites are Sumatran (Arabica, of course) and Peruvian.

*The source that I got this information from mentioned that some avoid Zambian and Zimbabwean coffee due to concerns of it helping fund violent conflict in the area; this particular article, however, is from 2006 and may be wildly out of date. I couldn't find much more info on this topic when I searched elsewhere.

**They primarily produce Arabica with organic methods, despite the sunny conditions.

***Sumatra is likely the most notable coffee-growing island in Asia; while the majority is Robusta grown on plantations that have deforested a horrifyingly large percentage of the island, the Arabica grown in the north is well-known for its far healthier growing conditions (shade + organic, usually) and extremely distinct flavor.

Volume 2?

I may eventually add on to this post, most likely with a Turkish coffee guide coming next. I used to make Turkish coffee quite frequently, but I would need to dig up my old favorite recipe and cezve first. French press and coldbrew stuff will be in the more distant future if at all.

If any of this info looks wrong, let me know and I'll edit the post :-)

Enjoy your cup!!!!

[bakingtherapy]

Genshin Inspired Recipes #9 Thoma: Apple Butter

Hello, every birdie. For a while, during the summer it was nothing but Plums. And now with it being fall time we are going to be doing a lot and I mean A LOT of apple recipes. Because in our house, when it is fall time, we end up having SOOO many apples. We have been having apple cider a lot recently. And apple pies are always great too. I wanted to try making apple butter.

Now onto the character in question. Thoma (sounds like Thomas without the S) is a pyro Character from Inazuma. He is the home keeper of the Kamisato Clan. (The guy in the middle of this picture.) He says that he is fine with anything. His favorite food is Rice Cake Soup. However, I am trying to do this series without really buying anything, other than the staples. 

So I thought for a while and thought that it would be fun if I made 3 things that were connected together. Because I thought that it would be needed. Where apple butter is the main ingredient in all 3 recipes. Apple Butter keeps these recipes together, and Thoma keeps the Kamisato siblings together. 

 I doubled this recipe, but I am going to share with you the original recipe. Feel free to check it out in the description down below. 

This recipe that I am going to share does use the Instant Pot. However, I will share with you a recipe for the stovetop. 

You will need: 

4 apples

½ cup of water

¼ cup of brown sugar

½ tsp cinnamon 

½ tsp of vanilla 

You are going to the core and chop your apples. 

Add the water to the pot of your instant pot and add the apples on top. 

Close the lid and make sure that the valve to sealing. Cook on high pressure for 20 minutes. 

If you accidentally add in everything right now, before you closed the lid. It is fine. It will taste the same as it should. 

You will want to allow the Instant pot to naturally release. 

For this next step, there are two different methods you could use. 

Use an immersion blender and blend it until it is smooth. 

Transfer your apples to a stander blender and blend it until smooth. 

If you are using a standard blender return your apples to the blender. 

Now, is when you are supposed to add in your brown sugar and spices. Rather you added it before or now, you are going to make sure you stir it well.

Set your Instant Pot to sautee low, and allow the sauce to thicken, making sure that stir regularly. 

Transfer the sauce to mason jars for storage. Make sure to store the apple butter in the fridge when not in use. 

For those of you who do not own an Instant Pot, fear not. I have a stovetop recipe that is very similar. 

For this recipe you will need:

2 pounds (900g) of apples 

½ cup (100g) sugar

¼ cup (55g) brown sugar 

½ cup (125g) pure apple juice 

1 Tbsp (15g) lemon juice

¼ cinnamon

⅛ cloves

⅛ salt 

In a heavy saucepan, you are going to add your apples, both the brown and white sugar, lemon juice, spices, and salt. 

Bring this mixture to a boil and then reduce the heat to low. Wait for it to simmer until the apples are softened and begin to break down. This takes about 15 minutes. 

Remove it from the heat and let it cool for at least a few minutes. 

Now you are going to carefully transfer the mixture to a food processor and blend it for 1 minute or until it is smooth and pureed. It should have the same texture as applesauce. 

Return your apple sauce-like mixture to the saucepan and continue to simmer it for another 30 minutes. Or until the apple butter is the same color as caramel and keeps its shape on a spoon. 

Transfer the apple butter to a glass bowl or a measuring cup. And let it cool to room temperature before using. 

Store the apple butter on an air-tight counter in the refrigerator for up to 2 weeks. 

This recipe was really easy and I can’t wait to make some more of it. And it was a win in my house. My mom told me that she doesn’t really like Apple butter, but she liked this one. So that one comment made it all worthwhile for me. 

I hope that you like these recipes. Feel free to check it out for yourselves. See you in the next recipe. 

Show the original author some 💖💖💖 Crave the Good

Here is a printable version of this recipe: on the blog

Please consider supporting me through the following options:

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[reallyhardy]

happy belated birthday loren （＾∀＾●）ﾉｼ so happy to see that you had a great day, i'm wishing you a million more (づ￣ 3￣)づ

thank youuuu so much! 💖💖💖💖

it was truly a lovely day! as well as my air fryer and blender i was gifted some more flamingo-themed things so my collection grows (i got given the straws, cup and mug yesterday to join my mason jar and bowl) 🦩

[tuxankhamun]

Applesauce

8 honeycrisp apples

4 granny smith apples

1 cup brown sugar

1 cup brandy or other spirit (optional)

1 lemon, juice and zest

1 teaspoon grated ginger

2 1/2 teaspoons spices*

Salt

Water

In a large pot, put in brandy, lemon juice and zest, brown sugar, spices, ginger, and water (about 1 gallon; enough to cover the apples when put in pot).

Cut apples into wedges and cut off the skin. As you peel each wedge, put them in the liquid, so they don't brown too quickly. Once all apples are wedged and peeled, put on heat and boil until apple wedges are soft and ready to be blended; blend in a blender or using a hand blender. Store in mason jars in the fridge; it's better cold than it is hot, in my opinion. Try to retain liquid you cooked the apples in; it's good reheated on cold nights.

Spice mix*

2 sticks of cinnamon

6 black cardamom pods

10 allspice berries

2 whole pods of star anise

1 1/2 teaspoon each of coriander seed, caraway seed, and cloves

In a spice grinder (aka a coffee grinder), grind all the spices until a fine powder. Makes several times more spice mix than you will need for this applesauce recipe.

[whats-her-quirk]

matcha latte

sanji x reader

warnings: none, fluff, coffeeshop AU, but my blog is 18+, minors do not interact

word count: ~600

note: maybe part 1? Maybe more to come? I love flustered sanji so much I might perish

After all his years in customer service, Sanji has had so much time to practice his poker face. He should be impeccable at hiding it when he notices someone he thinks is beautiful, and it takes him less than a second to notice you. Admittedly, he’s getting better at keeping his expressions in check. And despite it all, his big, fat mouth and its lack of filter still gives him away.

“What can I get for you, cutie?”

This can go one of two ways. You’ll either get raving mad and tell him off (which he’ll deserve—you’re just trying to order a coffee), or you’ll laugh and shrug it off politely. In the worst case scenario, you’ll find a drink to dump on him. It’s happened before, even with hot coffees and teas. In the best case, it’ll be a little highlight of your day, something you’ll tell your friends or coworkers about later—“the barista complimented me this morning!”—and for his sake and yours, he hopes it’s that option.

To his relief, you do giggle, but to his surprise, you also respond. “I bet you say that to all the girls.”

It’s lighthearted, teasing even. He might even mistake it for flirting, if he didn’t want to get his hopes up. Though his heart is fluttering, he tries so hard to keep his cool. “Yeah, I do. But for you, I really mean it.” He blows a breath out between his lips. “So what’ll it be?”

Smiling, genuinely smiling, you order an iced matcha latte, something that’s kind of a pain in the ass to make, but Sanji doesn’t even bat an eye—not when it’s for you, and you’re laughing at his little jokes as he rings up your order and asks you to meet him at the other end of the counter when the drink is ready.

While you settle on a barstool at the opposite end of the counter, Sanji reaches for a little bowl and a whisk to froth the matcha for your latte by hand. Secretly, he hopes you’re watching, hopes you’re impressed at how deftly he knows he can whip the powder into a syrup. He doesn’t even have to reach for a blender to get the clumps out. He adds the matcha, a dash of vanilla syrup, and the milk to a mason jar and gives it a good shake, a holdover from his college bartending days, then pours it over ice for you. He prays it was a good show.

“Thank you, sir.” He shivers a little at the epithet, your light tone betraying the fact that you have absolutely no idea what it does to him. He’ll have to slap himself or else dunk his head in the dishwater if he can’t cool off fast. He offers a tight smile and your straw in return, afraid if he opens his mouth again, he’ll say something even stupider than before.

His wits leave him when you bang the end of the straw against the counter, pushing the paper down until the other end of the plastic pokes out and you can grab it with your teeth. You pull the rest of the paper off and set it aside, holding the straw between your lips until you drop it into your drink, and though it’s such a simple, human act, it’s the cutest, sexiest thing Sanji has seen in a long time.

The words bubble up before Sanji can choke them back. “Could I get your phone number?”

He almost slaps his hand over his mouth, so embarrassed he knows his ears are turning red, but you just smile back, eyes glittering, delighted. You reach for a napkin from the dispenser nearby.

“Sure. Got a pen?”

[kirstenrivera]

Fruit Desserts - Keto No-Churn Strawberry Ice Cream No ice cream machine? No problem! A Mason jar and immersion blender are all you need to produce this no-churn, creamy, decadent keto strawberry ice cream.

[alwayscoldj]

5 Quick and Healthy Breakfast Recipes to Start Your Day Right

They say breakfast is the most important meal of the day, and for good reason. A nutritious breakfast not only provides the essential fuel your body needs to kickstart your day but also sets the tone for making healthier food choices throughout the day. However, we often find ourselves in a morning rush, making it tempting to skip this crucial meal or grab something unhealthy on the go.

But fear not! We've got you covered with these five easy and healthy breakfast recipes that are not only delicious but also a breeze to prepare. Whether you're a busy professional, a parent wrangling kids, or someone who simply prefers a leisurely morning, there's something here for everyone.

Overnight Oats

Ingredients:

1/2 cup rolled oats

1/2 cup milk (dairy or non-dairy)

1 tablespoon honey or maple syrup

1/2 cup Greek yogurt

1/2 cup mixed berries (fresh or frozen)

A handful of chopped nuts (almonds, walnuts, or pecans)

Instructions:

In a mason jar or airtight container, combine the oats, milk, honey or maple syrup, and Greek yogurt.

Add the mixed berries and nuts to the mixture.

Stir well, seal the container, and refrigerate overnight.

In the morning, give it a good stir, and your delicious and nutritious breakfast is ready to enjoy!

Avocado Toast

Ingredients:

1 ripe avocado

2 slices of whole-grain bread

1 small tomato, sliced

Salt and pepper to taste

A sprinkle of red pepper flakes (optional)

A drizzle of olive oil

Instructions:

Toast the whole-grain bread to your desired level of crispiness.

While the bread is toasting, slice the avocado and tomato.

Mash the avocado and spread it evenly on the toasted bread.

Arrange the tomato slices on top of the mashed avocado.

Season with salt, pepper, and a sprinkle of red pepper flakes if you like a little kick.

Finish with a drizzle of olive oil.

Greek Yogurt Parfait

Ingredients:

1 cup Greek yogurt

1/2 cup granola (choose a low-sugar variety)

1/2 cup mixed berries

1 tablespoon honey

Instructions:

In a glass or bowl, layer the Greek yogurt, granola, and mixed berries.

Drizzle honey over the top.

Repeat the layers if desired.

Dig in with a spoon and enjoy the creamy, crunchy, and fruity goodness!

Spinach and Mushroom Scrambled Eggs

Ingredients:

2 large eggs

1 cup fresh spinach, chopped

1/2 cup sliced mushrooms

1/4 cup diced onions

Salt and pepper to taste

Cooking spray or a touch of olive oil

Instructions:

Heat a non-stick skillet over medium heat and lightly grease with cooking spray or olive oil.

Add the diced onions and sliced mushrooms and sauté until they become tender.

Add the chopped spinach and sauté for another minute or until wilted.

In a bowl, whisk the eggs and pour them into the skillet with the vegetables.

Cook, stirring occasionally, until the eggs are set but still moist.

Season with salt and pepper.

Serve hot.

Fruit and Nut Smoothie

Ingredients:

1 banana

1/2 cup frozen berries (e.g., strawberries, blueberries, raspberries)

1/4 cup Greek yogurt

1 tablespoon honey

1 tablespoon almond butter

1 cup unsweetened almond milk

Instructions:

Place all the ingredients in a blender.

Blend until smooth and creamy.

Pour into a glass and enjoy your nutrient-packed smoothie.

With these easy and healthy breakfast recipes in your repertoire, there's no excuse to skip breakfast or settle for something less nutritious. A well-balanced breakfast not only provides you with energy but also helps maintain a healthy weight and supports overall well-being. So, start your day on the right foot by treating yourself to one of these delicious and nutritious morning meals. Your body and taste buds will thank you!