Spinach-Berry Smoothie

Ingredients:

**The measurements are all guesses as I just throw stuff in as I go**

1 c. frozen mixed berries (I used the Costco kind with blueberries, raspberries, and blackberries)

1 banana

2-3 heaping handfuls of spinach

1 c. water

Recipe:

1. Throw it all in a blender and blend until smooth.

2. Serve while it's still cold.

Rating: 4 of 5

Seeing as Ally is a terrible eater....as in, will only eat a few select dishes.....I decided we would try "green smoothies" to get her fruits and veggies in. And, guess what? This recipe worked. Of all the ingredients in this smoothie, she will only eat bananas willingly. So, I consider this a high success! That and it tastes pretty darn good. Definitely keeping this on the list of breakfast food for her.

Source: my own

Black and Blue

Ingredients:

3/4 c. blackberries, generous

1 scant c. blueberries

scant 1/2 c. ice cold water

2/3 c. plain yogurt

Recipe:

1. Put the blackberries, blueberries, water, and yogurt into blender and process until smooth.

2. Pour into glasses and serve.

Rating: 3 of 5

Like I've said before, I'm still adjusting to the non-sugar shakes. This one is pretty bitter at first, but after a few swallows it doesn't stick out as much. I love the blackberries. I think it's the blueberries that are so bitter in this. I dunno. I'd made it again, though. And I'll substitute the plain yogurt for vanilla flavored.

Source: 100 Best Smoothies & Juices, pg. 84

Berry Brightener

Ingredients:

1 1/2 c. blueberries

2/3 c. cranberry juice

2/3 c. plain yogurt

Recipe:

1. Put the blueberries and cranberry juice into a food processor or blender. Process for 1-2 minutes, until smooth.

2. Add the yogurt and process briefly to combine. Taste and add honey, if you would like. Process briefly again until thoroughly blended.

3. Pour into chilled glasses, add straws and serve.

Rating: 1.5 of 5

The taste of this one isn't terrible, a little tart and cranberry overpowered, yes. The thing that did it in for me is that the yogurt and juice separate pretty quickly after serving and I just couldn't not muscle down the clumpy yogurt on top. I don't think I'll make this one again.

Source: 100 Best Smoothies & Juices, pg. 30

Alienated Blueberry Muffins

Ingredients:

2 c. fresh blueberries

1/4 c. all-purpose flour

2 c. all-purpose flour

4 t. baking powder

1 t. salt

1/4 c. margarine

1 1/2 c. white sugar

2 eggs

1 t. vanilla extract

1 c. milk

Recipe:

1. Preheat over to 375 degrees. Grease muffin tins, or line cups with paper liners.

2. Sprinkle 1/4 c. flour over blueberries, and stir to coat berries thoroughly. (This step helps prevent the fruit from sinking with baking)

3. In a small bowl, whisk together 2 c. flour, baking powder, and salt.

4. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.

5. Bake for 25 minutes.

Rating: 2 of 5

Honestly, I think these muffins should be called blueberry cupcakes. The batter bakes into a really fluffy moist bread. More like cupcakes rather than muffins. Also, these don't freeze well at all. I really like the Breakfast Muffin recipe much better.

Source: AllRecipes iPad app

Breakfast Muffins

Ingredients:

1 3/4 c. all-purpose flour

1/3 c. white sugar

2 1/2 t. baking powder

1/2 t. salt

3/4 c. milk

1 egg

1/3 c. butter, melted

1-2 t. vanilla *

1 c. fresh blueberries or other fruit, or chocolate chips (rinse and coat with flour to prevent sinking while cooking) **

*I added the vanilla to this recipe and I think it makes a subtle, but important difference.

** I really like loaded muffins so I add 2 c. of blueberries or whatever other fruit.

Recipe:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.

2. Add milk, egg, butter, and vanilla; mix until ingredients are moistened, do not overbeat.

3. Stir in fresh fruit. Spoon batter into 12 greased muffin cups.

4. Bake at 400 degrees for 20-25 minutes, or until tops spring back when lightly touched.

Rating: 4 of 5

This is my favorite muffin recipe so far. Quick and easy. Little mess and tasty. And they freeze great! Daniel loves blueberry muffins so this is the perfect breakfast and snack for him!

Source: AllRecipes.com