Smoothies For One

Sorry, All, new job and super tired in the evenings when I get home, so the blog has taken a temporary backseat. But no worries. Just making adjustments, then I’ll get back in the swing of things.

Here’s a refreshing recipe for a summer smoothie. This stuff is the bomb, and you can make it in a snap.

1 cup milk (regular, almond, soy, pick a card, any card…)

1 container yogurt (mine are six ounces, but again, take your pick, plain or low-carb or sugar-free)

1/2 to 1 cup frozen pineapple or mango or strawberries or peaches

2 tsp sweetener (optional, I use honey or real maple syrup or Stevia when I use it at all)

Put the milk and the yoghurt in the blender, add fruit and sweetener, and blend until it’s the way you like it. Add what little things you might like to rev up the flavor or the nutrition, like a dash of cinnamon, a drop of peppermint oil, or a handful of spinach (this comes out with an awesome green color, but you can’t really taste it).

Remember, FROZEN fruit is the key to the right consistency. Room temperature fruit will render your refreshing smoothie dull and unappealing, like stories of the Mojave Desert on a hot day in July.

Enjoy!

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Build A Taco For One

Here’s one that’s super easy to fix, allows for creativity, and tastes great.

Build A Taco For One

1/2 pound ground beef

Half a taco seasoning packet

1/2 cup water

1 can black beans (optional)

Shredded Mexican cheese

Sour cream

Salsa

Guacamole

Tortilla chips (optional, use sparingly)

Shredded lettuce

Brown the ground beef, drain.

Add half a seasoning packet and the water, mix and stir over medium heat until thickened.

Warm the black beans in a saucepan or in a dish in the microwave.

Line a bowl with lettuce and/or tortilla chips.

Top with beef and beans, then cheese (so it melts), then everything else. Stir it up and eat it with a fork! That’s it! Super filling and super cheap, too. Enjoy!

Let’s Talk About Sugar, But Only For Two Seconds

Okay, yes, I posted a recipe for a single chocolate chip cookie, but it was in a moment of weakness, and in my defense, everybody needs a cookie sometime. (Better one than the five dozen you’ll make with the recipe on the back of the chocolate chip bag!) However, let me take just a moment — well, two, really — and talk about sugar and flour.

They’re bad.

They’re not good.

That’s all you need to know. You cut out these two things, or cut way back on them, and watch what happens. The weight drops. The energy levels jump up. The indicators for heart disease drop, including triglycerides (big word for “three sugars”) and blood sugar levels. And did you know that a number of doctors are talking about Alzheimer’s as “Type 3 Diabetes” now? Scary.

What should you eat in its place, you ask? Protein. Lots of veggies. Some fruit (not dried). Some good fat. A few (and very little of the) natural sweeteners. We’ll talk about that more soon, but for now, just try this one simple thing: Cut back on sugar and/or flour, and see if it’s not what the doctor (not me!) ordered. Give up sugar for one month, just four weeks, and see what happens. When I did it, I lost 13 pounds, changing nothing else, only stopping the sugar (wasn’t even exercising). How about you? What will your story be?

Now, try this recipe out and see if you like it.

Sweet Cream Dessert For One

1/4 cup of whipping cream

1/2 tbsp sweetener (optional): xylitol (this stuff actually inhibits cavities!), maple syrup (mild flavor), or possibly a Stevia packet

Flavors (optional): 1/2 tsp vanilla, 1 tsp cocoa, 1/2 tsp instant coffee, a few drops of flavored oil (like peppermint, banana, orange, etc.)

Beat the ingredients together until the cream forms stiff peaks.

Eat with a spoon, and tell me that stuff’s not the bomb. Leave the sugar out and dip some fruit in there instead, and you’re set.

 

Chicken and Rice: Single Serving

Oops! Pressed this awesome recipe from Dinner of Herbs to the wrong blog! Let me try that again, and hope you enjoy it. As for the mushroom soup substitute, I’m gonna go out on a limb and suggest the following, since you don’t need that much.

via Chicken and Rice: Single Serving.

Cream of Mushroom Soup Substitute for Chicken and Rice Recipe

1 tbsp mushrooms cut up

1 tsp chopped onion

1 tsp butter

1 tbsp cream

1/2 tsp flour, optional

salt and pepper to taste

In a tiny sauté pan, melt the butter over medium to medium-high heat and cook the onions for one minute, then add the mushrooms and cook for a minute or two, until tender. Add the cream and the salt and pepper (a dash or two apiece), and keep stirring. If you want it a little thicker, add the flour and stir over medium heat until it’s the consistency you want.

This only makes a tiny bit, but may be easier than opening a can of soup for that one tablespoon. One spoon for the recipe, one for your happy mouth. What do you think? Should I scale this up for a full serving? Cream of Mushroom Soup For One? Yeah, I definitely will.

via Chicken and Rice: Single Serving.

Jacked-Up Chicken For One

Okay, let’s keep the momentum going with the chicken for another easy to make recipe. This one is a variation on a popular chain’s idea for chicken with mushrooms. Hope you like it!

Jacked-Up Chicken For One

1 chicken breast

1 tbsp butter

2 tbsp chopped mushrooms

2 tbsp chopped onions

1 tbsp cream

1 tbsp milk

1 tsp flour

salt and pepper to taste

 

Melt the butter in a small sauté pan over medium-high heat.

Add the onions, cook for a minute until tender (invisible).

Add the mushrooms, cook for another minute until softer, but still firm, too.

Add the cream, milk and salt and pepper. Slowly add the flour and stir until thickened. (This shouldn’t take long at all.)

Set aside, and cook the chicken breast using a grill or another skillet, until the internal temperature is 165.

Turn the heat down to medium or medium-low, and top the cooked breast with the mushroom/onion mix. Place a slice of Monterey Jack or Pepper Jack cheese on top, and cover so the cheese will melt.

This stuff is the bomb. Enjoy!