High Five for Friday!

1. Sunday involved pizza with Riley and Mackenzie and fabric selfies while shopping for some quilting materials.

2. At The Finer Things Club (book club), we celebrated Isabel's birthday! We had lemon cake, in honor of reading The Particular Sadness of Lemon Cake.

3. The sunsets have been stellar this week.

4. I made this yummy pasta for dinner this week! It's a favorite in our house! Recipe found here

5. Look who's back for a weekend vacation!!!!!

xo
Hannah

Triple Decker Smoothie

Over here, I am a big smoothie drinker. Usually in the morning, in addition to my cup of coffee, I have a big green smoothie. I pack it full with spinach and/or kale, frozen fruit, some chia seeds, and a scoop of protein powder. My base varies, but it's usually some OJ and milk. For an extra creamy (and protein packed) smoothie, I use some Greek yogurt as a base. The best part of smoothies is you can add in just about everything. Right now, I've been loving adding coconut milk into mine because duh, coconut. In the summer, smoothies are the perfect treat.

A fun thing I've been experimenting with lately is layered smoothies. Considering how indecisive I can be, this is perfect so I can have more than one kind of smoothie. Today I bring to you this wonderful summer treat- the triple decker!

For my first green layer, I used spinach, blueberries, pineapple, and some almond milk. To get a super green color, it's best to use a dark leafy green such as spinach, kale, or swiss chard. I like to add a little avocado now and then for the healthy fats. Blend that right up and pour into a glass of your choice.

For the second red layer, I used cherries, strawberries, and almond milk. This was such a yummy creamy layer! Once blended, pour on top of bottom layer. As you can see from my picture, this layer did not sit right on top of the green and it sort of oozed into the green layer. Whoops!

For the third yellow layer, I blended banana, peaches, mango, and a splash of OJ. Blend, pour on top of middle layer and BAM! You have a triple decker layer smoothie!

I topped my treat off with a little almond butter and chia seeds. I had some young coconut to put on top but I ate it before I could put it on the smoothie. I just love coconut so much! When it comes to layering smoothies, I've noticed that the thicker the smoothie, the less likely it is to all blend together when you add each layer. To make a thick smoothie, use less liquid or add more ice!

Layering smoothies into popsicle molds is a great way to create tri-colored, delicious popsicles! I did this with this batch and I can't wait to see how they turned out! I try not to have too many smoothies in a week (like one a day, two maybe one day a week) because fruit does have quite a bit of sugar in it. While it is 'healthier' sugar and your body breaks it down faster, it's still best in my opinion to not have too much of it :) There's still nothing better than a smoothie on a warm summer day! Have fun layering!

xo
Hannah

Simple Smoothie Bowl

At some point in my life, I'd really like to try doing a Whole 30 (where you eat no processed food/junk for a whole month). Or just become a better eater. I've always enjoyed healthy foods but in times of boredom, I catch myself eating junk. Today, Brandon, Olivia, and I shared some fries after school but I honestly felt really disgusting after eating them. I was still hungry for a little something but I didn't want to fill up before dinner. I decided to whip up a smoothie!

Here's what I used...

peach greek yogurt// 1/2 cup oj// 1/2 banana in smoothie, 1/2 as toppping//5 frozen strawberries//3 ice cubes//1/4 avocado//1 tbsp peanut butter// 1 tsp chia seeds// 1 tbsp coconut oil (not pictured)

I usually add a big handful of spinach or kale but we were out. :( I follow a really great healthy eating account on Instagram (@eating_whole) and she had been talking about putting avocado in her smoothies. I gave it a whirl today and am happy to report that it was great! All the nutrients and benefits of avocado in a sweet smoothie! I will for sure do it again! I also added a tablespoon of coconut oil. Coconut oil is all the rage lately and has tons of health benefits. And you can basically do ANYTHING with it. Seriously, just google it or search on Pinterest.

My favorite things about smoothies is you literally throw anything in and it's good. My favorite things to add are peaches, blueberries, cranberries, and a little piece of ginger. When it comes to fruit, the smoothie is much thicker (which I prefer) with frozen fruit so I try to freeze my fruit ahead of time, or buy frozen fruit.

I blended all my ingredients up today and poured it in a bowl, topped it with some granola, bananas, and chia seeds. I ate it with a spoon and only managed to get a little on my white scarf;)

So simple and so delish! Enjoy!

xo
Hannah

Best Ever Brussels Sprouts

One of my most favorite vegetables is definitely Brussels sprouts. Anyone who has had them and doesn't like them is clearly a victim of boiled Brussels sprouts. The key to really good sprouts is for them to not be bitter, and to be soft with flavor. This recipe is one of our staples during Thanksgiving but I had to make them last night for a veggie tasting at Girl Scouts (oh yes, that's me, the almost 17-year old Girl Scout).

Best Ever Brussels Sprouts

All you need is....

Roughly three cups of Brussels sprouts, cut into quarters

Half an onion, diced

4-6 strips of cooked bacon, chopped

4 tbsp. of butter

1 tsp of olive oil (not really necessary, it's up to you)

4 tbsp. of balsamic vinegar (we had none on hand, so I used cooking sherry)

salt and pepper to taste

Makes about 4 servings

Step One: Cut Brussels Sprouts into quarters. Steam to make softer by nuking them in the microwave for about 4 minutes with about a cup of water.

Step Two: While the sprouts are steaming, dice onion and chop bacon.

 Step Three: Add butter and onions to griddle that's 350 degrees. Allow butter to melt and absorb onion flavor.

Step Four: Add bacon and Brussels Sprouts (make sure to drain the water from the steamed sprouts!), salt and pepper, and balsamic vinegar. Let simmer with the lid on, mixing occasionally.

Step Five: Once Brussels Sprouts have started to brown, allow them to cook for only a few more minutes. Take off heat, let cool, and enjoy!

You will be surprised by how there no longer bitter, but soft and flavorful! It's definitely the butter and bacon;)

xo

Hannah

Orange Ginger "Tea"

For the past three weeks, I've been having this constant headache. It's dull and achey and then, at times will spike and is completely wretched. Ibproufen doesn't really help, so I've tried a few other natural remedies, such as...

• massaging peppermint oil on my temples
• adding more magnesium and feverfew to my daily vitamin regimen (I already take a multivitamin, biotin, iron, calcium, zinc, fish oil, and riboflavin)
• earlier bedtimes and less screen time
• hot showers
• more caffeine
• lots and lots of water (I drink around 5-6 Camelbacks a day)

However, my latest remedy was a ginger orange "tea". Ginger is especially helpful to reducing headaches.

This is a simple, yummy hot drink that alleviates pain, and is great to drink when 'cleansing'. It's got a light, simple taste, that is refreshing and clean.

Orange Ginger "Tea"

All you need is...

one mug of hot water

half an orange, sliced

a knob of ginger

honey/agave nectar

1/4 tsp of cinnamon sugar

Step 1) Peel ginger. Press/crush into hot water. If you have a pestle, you can use that by placing the ginger at the bottom of the mug, and crushing it to release the flavor and 'juice'. I used a garlic press and it worked wonders to get out every last bit of ginger 'juice'!

Step 2) Squeeze in however much orange you want. I used two slices, it's all about how much you want.

Step 3) Top off with just a dash of cinnamon sugar, and some honey or agave nectar if you like a sweeter drink (I do!) Stir and enjoy!

xo
Hannah

{Hannah} Banana Flax Crackers

Well, today I have another recipe for all of you! These are my new favorite snack and they're delicious! Some may be skeptical because they're a little different, but it's truly love at first bite;) (I am so punny!;)) I got the recipe from one of my favorite bloggers, Taralynn from the Undressed Skeleton. Her blog is full of great, easy, healthy recipes that anyone can make. I always want to eat something healthy after reading her blog:) 

{Hannah} Banana Flax Crackers

So Brandon wasn't a big fan... ;)

This recipe is foolproof! Flax seeds are full of fiber, magnesium, lignans, and omega-3s and help prevent heart disease, cancer, stroke, and diabetes. Plus, we all know bananas are full of potassium and vitamin B:)

Ingredients

 1/2 c. flax seeds

1 medium ripe banana (it helps for them to be super ripe!)

Step One

Mash the banana

Step Two

Add the flax seeds and mix.

Step Three

Drop 1 tbsp into greased mini muffin pan and press flat. 

Bake for 20 minutes at 300°.

They're tasty alone, or great with peanut butter and/or jam!

I made them when Sierra was over, and she thought they looked nasty when I was making them, but gave them the Sierra approval when they were done! And my 10-year old cousin couldn't stop eating them either:) Enjoy!

xo

Hannah 

Heaven in a Saucepan

When I babysit, I always bring something to do or make with the kids. Usually, I bring something to make in the kitchen because every kid loves to be a chef:) I've made homemade marshmallows, ice cream, checkerboard cookies, healthy brownies, everything really! My current favorite thing to make is applesauce. I am a huge fan of homemade applesauce, especially when it's warm and not thin (I really dislike the store bought kind). It's healthy, easy, and smells heavenly when cooking.

 Here's the yummiest, easiest recipe ever. Enjoy!

Sarah's Applesauce 

via

4 apples, peeled, cored and chopped 

3/4 c. water

1/4 c. white sugar

1/2 tsp cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

  

Makes 4 servings. 

(I usually double it)

It's that easy. There's not a lot to clean up, it takes no time at all, and the kids love to help mash up the apples. And the parents always love to come home to a good smelling house, and a healthy snack for the kids to eat throughout the week. :)

xo

Hannah

Crumpets + Tea

For my AP Euro class, we had an eighteenth century salon.  We were assigned to be a major person, from scientists to royalty, and discussed issues and matters at the person. I really enjoyed it because A) I love when we have group discussions B) I love the whole concept of a salon C) I got to be Mary Wollstonecraft, the mother of feminism and D) we had tea afterwards! 

Our teacher, who is my favorite teacher ever, let us bring in food that fit the era for extra credit. One thing you should know about me is when the chance for extra credit (especially easy extra credit) comes up, I'll grab it. So, I made crumpets and they were great!
 

Easy Peasy Crumpets

Crumpets, for those of you who don't know, are a staple in England for tea. They are very similar to English muffins (hence the name, English muffin) but a little fluffier and more biscuit like.

 

Ignore the honey, I just used it to top the crumpet I tested. :)

Ingredients:

1 lb (4 cups) plain flour

1 tsp salt

1 tsp sugar

1 pint (2 cups) warm milk

1 heaped teaspoon dried yeast

2 tsp warm water

1/4 tsp baking soda

1. Sift the flour into a basin and add the salt. 
2. Heat the milk until tepid then dissolve the sugar in half of it, and sprinkle the yeast on top.  (Do not make the milk too warm for you will kill the yeast)
3. Leave for 10 minutes or until it froths up, then add to the center of the flour with the rest of the warm milk and beat very well for 5 or 10 minutes. 

4. Cover and leave to rise in a warm place.  I covered mine with plastic wrap and a dish towel and put it in the oven that had been heated to 100 degrees and then turned off, it rises faster in that way.  

Before

After!

5. Dissolve the baking soda in the warm water and add to the risen dough, then leave, covered, to rise again. There's no major difference from the first rise.
6. Grease baking rings or circular cookie cutters, and place on griddle. Drop mixture in. The key is for the dough to be a cross between batter and dough. 

7.  Let it cook until the bottom is set, and then remove the ring. Flip over and let them finish cooking.
8. Let cool and enjoy! Toast it, or not. We topped ours with peach jam homemade by Grammy, and sipped on some earl grey tea from Kylee, and also snacked on blueberry scones from Maddison. It was a very authentic, delicious tea at our 21st century, immature 11th graders salon. ;)

For the most part, these were easy to make! There's some waiting involved, which I hate, but it's worth it! I'd take a crumpet over an English muffin any day! I hope you feel as British as I did while cooking these! :)

xo
Hannah

Apples

For several years now, we've been growing apples. We have our two little apple trees but man alive, we get a ton of apples off of them! And they're pretty darn good! My favorite way to eat them is in homemade applesauce.:)

I think what is most fascinating is the growth over time. It is beautiful how they grow and ripen. I love when they first begin to grow because that means that it is summer (no school, hot days, sleepovers, tennis, no cares at all)! But I love when they are ripe because that means it is fall (cider, pumpkins, leaves changing, Thanksgiving, Christmas)!

It is crazy how these babies have changed!

In May

Overflowing trees

Great color, texture, and flavor!

Sweet perfection!

I am determined to try some new recipes with all these apples! here are some things at the top of my list... 

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Ah! And the weather! It has been amazing! Cool and cloudy, so fall like! I am in love. 

xo
Hannah

A Wonderful Wednesday

Today was a fantastic day. I got to sleep in, reminisce of how perfect childhood was with Kylee, have hilarious and important conversations about our British futures at lunch with Maddison, Mack, and Jess, watch funny YouTube videos in AP Lang, come up with a creative Spanish song, get a new cast and ice cream, and had a delish dinner.

At the doctor, we were supposed to find out if I needed surgery. They recasted me and took some x-rays. Turns out, I have other broken bones besides just my radius and ulna- my styloid ulna and scaphoid. Just call me an overachiever;) So they're waiting another two weeks. I'm really working on my patience!

Now in the "neutral" position

Dad got me ice cream afterwards. :) 

And my night would not be complete without an amazing dinner!! It was leftover night (the worst night ever) but Mom got a rotisserie chicken for us to eat too. I was craving Mexican. I pulled out a corn tortilla, beans, tomato, avocado, and chicken. I didn't just want the usual avocado though, I was craving a more creamy avocado. I proudly came up with this recipe all on my own, and man alive, it is good! I spread it on the tortilla, shredded the chicken, put on the beans (we only had pinto, black were idyllic), and put on the chopped tomato. It was so so yummy!

 
Here's my avocado cream sauce recipe- I hope you enjoy it!

 Avocado Cream Sauce

Half an avocado, mashed

1/3 c. sour cream

1/4 c. mayo

2 tbsp. dry ranch mix

1/2 tbsp. garlic powder

1 tsp lemon juice

salt to taste

I'd say for a Wednesday, it was darn good. :)

xo

Hannah

Blog Challenge- Day 27

27. Post your favorite recipe

Yikes, how on Earth am I supposed to choose a favorite?! I'll just choose one of my many favorites. :)

Holiday Brie en Croute

• Ingredients

  
  

  • 1 egg
  • 1 tbsp. water
  • All-purpose flour
  • 1 puff pastry sheet, thawed
  • 1/2 cup apricot preserves
  • 2/3 cup dried cranberry
  • 1/4 cup toasted sliced almond
  • 1 (13- to 16-ounce) Brie cheese round
  • crackers

  Directions

  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
  3. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
     
     
     

My Grammy makes this just for me every Christmas and I basically eat it all, sharing with only my mom and aunt. It is divine!

xo

Hannah