Tag Archives: blueberry

Blueberry White Chocolate and Bean Smoothie

This recipe reminds me of that episode of Friends where Rachel cooks the traditional English trifle for Thanksgiving.

Do you remember it? Monica lets her make the dessert all by herself. Then just as she is getting ready to serve it, everyone asks her what is in it. So she starts going through the list of ingredients. It all sounds pretty basic at first with custard, jam, etc. and then she says, “…and beef sauteed with peas and carrots.”

I love that. It makes me laugh every time (Oops. Did I fail to mention that I was a big Friends nerd?)

This smoothie recipe kind of looks that way. We start off with blueberries, white chocolate chips, Greek yogurt, and milk. And then toss in a little spinach and white beans.


Now the spinach probably isn’t that much of a shock. Spinach is very easily hidden behind berries in a smoothie (come on, Moms…evil laugh with me!), and people have been doing that for forever. But I agree, the white beans do sound a little nuts. Let me tell you though, it is awesome. It makes the smoothie unbelievably creamy.

I tried to tell you that I wanted to get more protein in us at every meal. And since the girls and I eat a smoothie for lunch at least once a week, I wanted to see if I could go a little bit above and beyond the Greek yogurt.

And if you are worried about the taste, the proof is in the trifle. Check it.

Do these faces look grossed out to you?

Now I realize that the white chocolate seems a little extravagant, but you aren’t really using that much. They add a nice sweet richness to it. Plus, look at what happens when you tell your Dude that there is white chocolate in her smoothie.

Love it.

Blueberry White Chocolate and Bean Smoothie

serves 2

1/4 cup frozen chopped spinach

1 cup frozen blueberries

1/4 cup frozen white chocolate chips

1/4 cup canned white beans, drained and rinsed

6 oz Greek yogurt (I used strawberry but whatever flavor you have on hand should be good)

1 cup milk

1/2 teaspoon vanilla

Place all ingredients in the order listed into the blender. (The spinach always goes in first, just in case The Dude walks in and sees what you are making. It will get hidden first.)

Blend on high for about a minute until no lumps remain.

Serve immediately.

This may have a few wonky ingredients, but it definitely does not taste like feet.

Saturday Selections: Championship Dip Duo

Well folks, this is my last Saturday Selection of the football season.

I know, I know. Wipe your tears away.

I am leaving you with something very exciting to graze on during the big game on Monday night.

A little duo of dips if you please.

One is for the Tide. The other for the Tigers.

The Alabama side is a sweet white chocolate cheesecake dip with a raspberry topping.

It is a rich cream cheese and marshmallow fluff mixture studded with white chocolate chips and slathered with a sweet/tangy raspberry preserve.

The LSU side is a decadent blueberry cream cheese dip topped with apricot preserves.

The sweet blueberries pair so well with the tangy cream cheese. And don’t they make the prettiest purple?

I loved serving them together so you could go back and forth between the two.

It is kind of hard to tell, but I was trying to mound the dips into the shapes of little footballs so that we could make sort of a competition between the two. You know, whichever dip made it to the end zone first would win or something cheesy like that. But I would not recommend serving it that way. The blueberry dip was a bit too soft to stay formed and it kind of started making a mess all over the board. When I make these again on Monday, I think I am going to swirl the preserves into the dips.

And even though I am supposed to be partial to the Alabama side, I couldn’t tell you which one is my favorite if you held tickets to the game itself in front of my face.

…haha I’m just kidding…if you were trying to give me tickets I would totally make up an answer so I could go to the game.

But whatever I said would be a lie because the one I liked best was the one I had in my mouth at the time.

We served these up with graham cracker sticks, Nilla wafers, and pretzels.

Please, please, please promise me that you will try the Alabama dip with a pretzel. It really brings out the white chocolate. Crazy good.

Alabama Cheesecake Dip

8 oz cream cheese, softened

1 cup marshmallow fluff

1/2 cup white chocolate chips

1/3 cup raspberry preserves

1/4 teaspoon water or lemon juice

Combine cream cheese and marshmallow fluff in a medium bowl.

Fold in white chocolate chips.

Keep in refrigerator until ready to serve.

Before serving, top with raspberry preserves thinned out with water or lemon juice.

LSU Blueberry Cheesecake Dip

8 oz cream cheese, softened

1 cup blueberries (frozen is fine, just thaw before blending)

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/3 cup apricot preserves

In a food processor combine cream cheese and blueberries until smooth.

In a medium bowl combine blueberry cream cheese with powdered sugar and vanilla.

Keep in refrigerator until ready to serve.

Before serving, top with apricot preserves.

(and P.S. Roll Tide!)

Blueberry Muffin Granola Bar Parfait

Phew….I have posted a great deal of junk as of late.

Let’s detox a bit shall we?

Look, I tried to tell you way back when I first started this blog that I am all over some homemade granola bars.

And I’ll be honest, these are kind of a mistake. When I first made them, I was really going for something else (I’m not giving up on the other ones though…stay tuned!). But I kind of liked the end result anyway. Then, yesterday morning I was totally in the mood for a yogurt parfait and knew that these would be just the thing to take one over the top.

It was nice and filling, not too sweet. A very satisfying way to start the day.

Here are all of your ingredients for the granola bars….

Woa now!

I swear to you, I did not stage this….I was taking pictures and she all of a sudden showed up in my view finder.

Ummm…excuse me, Ms. Dude….

(she’s got pretty eyes huh?)

Anyway, you start off by mixing all of your dry ingredients together in a medium sized bowl.

The only one that takes any effort before hand is the ground almonds. I tossed a handful in my food processor, and pulsed it up until it looked like this.

OK. So this totally cracked me up. I have to share.

The Little Dude walked up when I was taking this picture and said, “Hey Mommy what is that?”

I told her, “Ground almonds.”

She said, “Can I try some?”

Now, I already know that there is something about the texture of nuts that The Dude just cannot deal with. But at our house, trying stuff is super encouraged, so I grabbed my camera and scooped out a little taste for her.

Hahahaha! They were immediately spit onto the floor. Poor kid.

So I gave her some water to help flush the taste out of her mouth. (See? I’m not totally heartless!)

So once you feel that you have sufficiently tortured your Little Dude for one day, you can mix up all of the dry ingredients.

Then stir in some frozen blueberries.

And now fold in your milk and vanilla.

Spread them into a pan and bake them up for about 30 minutes.

Cut them into bars once they come out of the oven.

Once they have cooled a little bit, you can eat them just like this. They are perfectly delicious this way.

But crumbled up with some yogurt and bananas?


I crumbled up one granola bar in the bottom of a bowl.

Then topped it with some sliced bananas.

Then a little Greek yogurt sweetened with a bit of honey.

Then, in true parfait fashion, repeated the whole process.

Sprinkle the whole thing with some of those ground almonds, and baby, you just fixed yo’self breakfast (or lunch…hey, I’m not trying to tell you what to do)!

Blueberry Muffin Granola Bar Parfait

Serves 2

2 blueberry muffin granola bars

1/2  banana

1/2 cup plain Greek yogurt

2 teaspoons honey

1 teaspoon ground almonds (optional)

Combine honey and yogurt.

Crumble one bar into bottom of bowl, top with banana slices, and 1/2 of yogurt. Repeat. Sprinkle with ground almonds if desired.

Blueberry Muffin Granola Bars

Makes 8 bars

1 cup old fashioned oats

1/2 cup whole wheat flour

1/4 cup wheat germ

3 tablespoons milled flax seed

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup ground almonds

1/2 cup brown sugar

3/4 cup frozen blueberries

1/2 cup milk (I used coconut)

1 tablespoon vanilla

Preheat oven to 350.

In a medium bowl combine all dry ingredients.

Gently stir in blueberries.

In a measuring cup stir together milk and vanilla.

Fold into the other ingredients until they are wet.

Spread into a greased 8×8 pan.

Bake for 30 minutes.

Immediately cut into bars.

Breakfast is served!