To juice or blend?

I talked to one of my friends who is a former nutritionist from Loma Linda hospital about plant-based diets. She said she and her husband decided to try it and one of the helpful things she found is juicing. It’s interesting that they are going mainly plant-based because her husband is a big hunter and their freezer (and mine) are stocked with venison and other game. He also free dives for lobster and fish. (Somehow when they’ve given me lobster, it never makes it to the freezer!)

I’m not 100% plant-based. I’m hypoglycemic and my body craves protein — in the form of chicken, beef and fish. But I’m trying to cut down on meat, so I thought juicing would be a good way to get more fruits and vegetables into my body.

Then my son said juicing removes fiber. He recommended blending. I googled the pros and cons of each and decided to try a blender, too. After a little bit more research I settled on a Ninja blender.

Ninja blender for smoothies.
My Ninja.

After my morning walks, I am now making fruit smoothies. I haven’t gotten into the green drinks — yet.

Here’s the recipe I threw together for a start. It’s delicious! Normally I don’t measure, but my husband is using an app to track calories so he asked me to.

1/2 cup almond milk

1/4 cup cran raspberry juice

1/4 cup Vanilla yogurt

1 banana

1/2 cup frozen peaches

1/2 cup frozen strawberries

BLEND!

It is so refreshing but not filling enough for me for breakfast. So, it’s more a pre-breakfast snack.

I almost forgot to take a picture of the finished product, sorry for the half full pic.

peach strawberry smoothie
Peach strawberry banana smoothie.


Do you prefer blending or juicing? Or neither? If you do like smoothies, can you suggest some recipes or your favorite drinks to try? What is your favorite breakfast?

A little home cooking

sausager and peppers in a pan
Sausage and peppers

Sausage and peppers is one of my go to recipes. I’ll make it every few weeks in a big batch that we can heat up and enjoy for several days. I learned how to cook sausage and peppers from a friend who came from large Italian family in upstate New York. It wasn’t something my mom ever cooked when I was growing up.

I start with sweet Italian sausage and put it in a roasting pan with water at 375 degrees for 20 minutes. Then I turn over the sausage and add more water if necessary and cook for an additional 20 minutes. The water begins deep enough to cover the sausages halfway.

Sausages in a roasting pan with water.
This is what the sausage looks like when it’s all done.

While I’m waiting for the sausages to cook, I prep my peppers and onions. I usually use three peppers and one onion. I heat the olive oil with garlic, cumin and oregano. I learned in a cooking class years ago that it’s best to heat the spices in the oil to get more robust flavors. Then I saute the onions until they’re transparent.

onions and peppers being sauteed.
The onions are done and I move on to saute the peppers.

The final step is slicing the sausages into bite sized pieces and throwing it all together in the pan to sear the sausage and meld all the delicious flavors. When I prep the veggies, I also start rice in my rice cooker

What are some of your go to meals? Did you learn your recipes from your mom, cookbooks or from friends? Another signature dish of mine is oxtail soup, which my mom taught me and I discovered in one of my Great Grandmother Nellie’s cookbooks

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