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Chocolate Breakfast Smoothie

22 Nov

“I don’t even butter my bread.  I consider that cooking.”  Katherine Cebrian

As I approach the golden years (actually, I’m sloshing through them right now) I’m less enamored by cooking.  A conservative estimate of the number of meals I’ve prepared lands somewhere in the 45,000 range. I was never a mom who relied on fast food.  One point for my team.

But now I’m searching for easier ways to nourish my body without morphing into a serial killer wielding a cast iron pan.  Enter raw foods, my Ninja, and my Vitamix.  I am one happy camper and the world is safe from grandma run amok.

My breakfasts now consist almost entirely (unless someone is taking me out for breakfast and buying) of smoothies made in my Vitamix.  Lunch is usually a salad topped with goodies that are chopped with the assist of my Ninja.  No, I don’t have a masked man jumping around the kitchen chopping veggies.  The Ninja is the greatest, in my opinion, little kitchen appliance second only to the Vitamix, which would then make it the second greatest.  Maybe I shouldn’t have quit coffee, ya think?

Speaking of the Ninja – the model I bought a number of years ago, with the little motor thing on top, was around $40.  Prices have gone up but there are sales to be found.  Also, over the years, and with almost constant use, the little guy is functioning as good as ever, which is more than I can say about …  Strike that.



OK.  I got a picture into this post.  Are you all happy now?  It’s not like you can’t visualize a chocolate smoothie in a glass.  And look at how that straw stands straight up.  But on to the recipe.


1 large frozen banana

1 cup almond milk, cold

2 T almond butter (like peanut butter but made with almonds)

2 T cocoa powder

1 T chia seeds

1 T flax seeds

2 pitted medjool dates

2 large kale leaves


Throw everything into your Vitamix or blender and whip it good!


Right now you’re probably saying, “Does that wacko know how much a Vitamix costs?”  Right.  I also know how much all those pairs of earrings that you never wear, and those crappy food snacks…. Well, you get the picture.  We’re talking about your body, your health, your feeling of well-being, and priorities.  Anyone want to buy about a dozen pair of earrings that I never wear?  We’re also talking progress, not perfection!


The Grandma


Chili Cha Cha Cha

1 Feb

“No diet will remove all the fat from your body because the brain is entirely fat.  Without a brain, you might look good, but all you could do is run for public office.”  George Bernard Shaw

Chili is one of those dishes that has 1000 varieties.  Really?  It’s my blog so I get to say what I want.

Truthfully, variations with chili are seemingly endless. Here’s a basic recipe that will allow you to dash off in various directions, rethink ways to serve chili, and stock your freezer with chili for a quick-thaw meal.


1 T coconut oil, or other oil appropriate for browning meat

1 pound meat – I used ground turkey in this version

1 onion, chopped

2 cups diced carrots

2 cups diced celery

1 to 2 cups diced peppers – red, yellow, or green or a combination thereof

Large can diced tomatoes

1 T chili powder, more or less

1 T ground cumin, more or less

1 T cocoa powder (Yes!  This is the secret ingredient that will make you chili sing!)

S&P to taste

DISTRUCTIONS:  In a large kettle or skillet brown the meat in the oil.  Add the chopped veggies and cook until the mixture is nice and hot.  Add the tomatoes and spices.  Season.  Mix.  Cover.  Cook on low heat until the veggies are tender or dump the mixture into a crock pot and cook on low until you’re darn good and ready to eat.  Check seasonings one more time.  Was that so difficult?

Other things that could be included in chili are corn, lima beans, or any other kind of beans that you like.  You’ll notice that my recipe does not contain beans.  Just a personal preference but it still tastes like chili.  


This is not the entire batch of my chili, but simply a small portion that I’m heating up for breakfast.  Breakfast!  Yes.  I really enjoy a small amount of chili or any other kind of soup for breakfast.  Or it could be a lunch.  Just plop on an egg or two, cover, and cook until the eggs are done to your liking.


Feeding a crowd?  Use a large skillet and festoon the mixture with eggs for everyone!  

Loveya – The Grandma

Brainless Breakfast

3 Dec

“My doctor told me to stop having intimate dinners for four . . . unless there are three other people.”  Oscar Wilde

The main thrust of this entry is about an incredible breakfast that I enjoyed this morning.  It consisted entirely of muffins.  There were two kinds.  The egg, spinach and bacon muffin, and the salmon, sweet potato muffin.  OK.  Technically, you could call these cakes, but I made them in a muffin tin so I get to call them muffins.

It’s like having a baby.  (Where did that come from?)  If you make it, you get to name it.  Unless, of course, you have an elderly, wealthy, Aunt Cunigunda, who just might slip back into reality long enough to change her will.  Get real!

However, I’m just going to share one of the recipes in this post because my caffeine intake is wearing off.  I choose (drum roll) the egg, spinach and bacon muffin!


My Brainless Breakfast

Two Egg and Spinach with Bacon Muffin

One Salmon with Sweet Potato Muffin


6 eggs

1 green onion, chopped

Zucchini squash, medium sized, chopped

4 slices cooked bacon, crumbled

1/2 cup roasted red pepper, from a jar works fine

2 to 3 cups fresh spinach

Black pepper to taste

DISTRUCTIONS:  Preheat over to 350 degrees.  Grease muffin tin with coconut oil.

Whisk eggs, which we assume are out of their shells and in a bowl, along with some black pepper.  Place the rest of the ingredients, except for the spinach, into your food processor, and process until finely chopped.  Add to eggs.

Process the spinach and add to egg mixture.  Divide mixture among the 12-cup muffin tin and bake for 20 to 25 minutes.  

True confession:  I had some left over pepperoni so I threw that into the mixture as well.  The world continued to spin on its axis.  Remember, recipes are suggestions.  There are always many ways to screw them up personalize them.  I also baked my muffins a bit too long so I’d be sure that the eggs were cooked through.  They could have been fluffier, but they were still darn tasty.  

Next Question:  So you got up this morning and made a bunch of muffins?  No.  I made a bunch of muffins (three kinds) yesterday afternoon. My refrigerator runneth over with muffins.  This morning I simply placed my selection into a non-stick pan, covered the pan, put the stove on really low, and took a shower.  By the time I was bathed and dressed my breakfast was waiting for me.  I’m not just a pretty face!

Loveya – The Grandma