Smooth Operator

Y’all have all heard it said before…breakfast is the most important meal of the day.  As a teacher, you’d think I’d practice what I preach.  Truth be told, breakfast is not my most favorite.  I’m usually lucky if I get to pack a lunch let alone make breakfast.  I’m better with quick…preferably healthy things I can whip up and take with me when I go.  Hence, the Peanut Butter Banana Smoothie.

  A few months ago I was on a big kick to make sure my boys were eating healthier.  My oldest is the PICKIEST human being alive {my fault, hands down.}  I had this genius idea to start making him “green” smoothies, but he didn’t take the bait.  The color didn’t bother him at all…he tried it like a champ.  But it was the taste.  As he said, “Momma…this isn’t my favorite flavor”…and proceeded to pour his smoothie into the sink.  *Sigh*.  He had NO idea what I put inside of it until he read my Writer’s Workshop that I wrote for my kinder babies the next day.  When he walked into my room after school and read my story about tricking him with a spinach smoothie he about died.  Joke was on me…that little stinker won’t take anything in a smoothie form any more.  Fail.  Fine by me…because if I’m being totally honest, I really don’t wanna share this smoothie with ANYONE!

PEANUT BUTTER & BANANA SMOOTHIE

via Chocolate & Carrots

1 banana

1 TBSP. peanut butter {I use Skippy Natural PB}

1/2 cup quick cooking oats

3/4 cups Almond Milk {I use Silk Vanilla Almond Milk}

This is my go-to breakfast on the daily.  It’s just SO dang good I seriously can’t get enough!  And it keeps me full ‘til lunch!!! 

In a blender, combine banana {I break it into big chunks first}, oats, peanut butter, and almond milk.  Blend until desired consistency.  I like mine a little runny.  Sometimes I add a *little more* milk.  If you’ve got texture issues, this might not be your favorite thing to drink.  It’s a little on the thick side.  And if you don’t blend long enough, you’ll definitely be able to “feel” the oats.  None of that bothers me at all, so this is pretty much the most amazing breakfast ever.  Not to mention…the peanut butter/banana combo is my absolute FAVORITE.  Heaven in a cup.

If you want something a little creamier, add a couple tablespoons of Greek vanilla yogurt.  That just takes it to a whole new level.  For real.  I seriously can’t tell you how much I ADORE this smoothie!!!  I have one after every morning workout and it never gets old!  I’ve even got Mr. Spouse drinking them, too!  And he loves it **almost** as much as I do ;)

My Love Affair With Shrimp

I have a longstanding love affair with shrimp.  Sauteed, grilled, roasted, baked…or my personal favorite…in a cocktail ;)  I’m kinda like Bubba from Forest Gump when it comes to these little crustaceans.  So it only stands to reason that I was totally intrigued when I found this recipe.  I’m not really sure I’ve ever tried mixing seafood & Mexican.  When I frequent my favorite Mexican restaurants, I’m usually a beef tacos al carbon kinda girl…very predictable and not too adventurous.  But when I’m at home, I like to mix things up in the kitchen and make it exciting ;).  And I’m SO glad I tried this!!!  I know I say this about a lot of things I try, but this is definitely one of my most favorite dishes!{shocker} 

SHRIMP & GUACAMOLE TOSTADAS

via Bev Cooks

Corn tortillas

cooking spray

2 cups shredded cheddar/monterrey jack cheese

2 TBSP. olive oil

1 lb. shrimp, peeled & deveined

1 TBSP. ground cumin

2 TBSP. chili powder

1 tsp. crushed red pepper flakes

1 tsp. garlic salt

1 red bell pepper, cut into small chunks/slices

A couple of limes

GUACAMOLE

2 ripe avocados

1 pkg. McCormick’s guacamole seasoning mix {or use any guacamole recipe you have!}

Once you get started, it will all go pretty quickly, so don’t let this set up scare you too much!  Let’s start first with the shrimp.  Toss them in the cumin, chili powder, crushed red pepper flakes, and the garlic salt and set ‘em aside.

 

Now take the tortillas and lightly coat both sides of each with cooking spray.  Bake at 350 for about 4 minutes on each side. 

Now turn on your broiler and top each tortilla with a generous amount of shredded cheese.  Broil for about 2 minutes or until the cheese is hot & bubbly. 

 

Set these aside and take out a skillet.  Heat the olive oil on medium high heat and add the shrimp.  Sear on one side for a couple of minutes…

…and then flip ‘em all over and sear ‘em for another minute or so.  Remove the shrimp from the pan and set them aside.

Now don’t clean out your skillet.  Just add your red bell pepper to the pan and start sauteeing.  You’ll wanna make sure you scrape the pan as the bell peppers sautee so that all the yummy browned residue from the shrimp starts to coat them. 

Now go ahead and whip up your guacamole.  I pressed the EASY button for this one and just used a couple of avocados and a packet of McCormick’s guacamole seasoning mix.  It’s my favorite.  If you have a great recipe for guac…use that. If you have the premade stuff, you can use that, too…but I personally think fresh is best!!!

Now let’s get back to the tostada, shall we?!  Top the cheesy tortilla with a dollop…or five…of guacamole.  You’ll wanna make sure you’re being generous here because this only adds to the the  flavor of this dish.  Then top the guacamole with the shrimp and then add the seasoned peppers to the top.  Then ever so gently shqueeze a lime over the top. 

Try to resist before you get it on your plate….I DARE YOU!!!!  I snapped this pic after I ate my first two.  I seriously couldn’t handle the wait!  I can’t begin to tell you how amazingly delicious this dish really is.  My love affair with shrimp only intensified after taking my first bite.  Just make sure you have a few napkins on hand and throw your table manners out the window because you’ll undoubtedly dig in with no restraint!