Tag Archives: Beverage

Peppermint Patty Green Monster

Ever since coming back from vacation, I have been craving fruits and vegetables like whoa.  I think it’s because it’s hot back here in New York (not crazy hot, but it’s definitely not fall weather like Canada).

I had a beautiful salad for lunch made from a bunch of locally grown veggies (including the reddest tomato I have ever seen), and then an apple (golden and delicious, as the name implied), and then I was still dying for vegetables.

Green monster it is.  ‘Specially one that has a fresh and cooling taste thanks to some chocolate mint from my herb garden.

Peppermint Patty Green Monster Printable Recipe Card

  • 1 ripe banana, frozen
  • 2 handfuls spinach
  • 10 small chocolate mint leaves (you can use regular mint, too)
  • 1/2 T unsweetened cocoa powder
  • 1 C skim milk
  • 4 ice cubes
  • honey or chocolate syrup to taste (optional for those of you who want a sweeter drink)

Layer the ingredients in a blender in this order: spinach, mint, cocoa powder, banana, ice, and skim milk poured over the top.  Putting the heavy stuff on top helps to press the light stuff down into the blender mechanism.

Blend for a few minutes until smooth.  Pour into a glass and serve immediately (makes one smoothie).

I actually couldn’t believe how much this really tasted like a peppermint patty.  Sweet, a bit of chocolate (how good would this be with chocolate pieces stirred in?), and that perfect cool minty finish.

As always, you can’t even taste the baby spinach.  If you use a heartier green like kale or chard, you’ll be able to detect it–that’s why I went with spinach on this one.

Vegetable and fruit craving satisfied.

Now on to more important things:



Filed under Beverages

Agave Julep Cocktail (because it’s 5:00 somewhere)

As my first post-finals blog, I figured it’s gotta be time to celebrate having over a month off from school by having a drink.  A really good drink.

I ran a lot of errands all morning, did some crafty things, and by then I had waited long enough.  And I found a recipe for an agave julep, which is basically combining two of my absolutely favorite cocktails–a margarita and a mojito.  Bring on the lime, mint, and tequila!

Agave Julep adapted from Hamlyn’s Cocktail Printable Recipe Card

  • 8 mint leaves
  • 1 T basil simple syrup
  • 1 1/4 measures tequila
  • 1 1/4 measures lime juice
  • crushed ice
  • mint to garnish

This drink went from just average to the best beverage to ever grace a glass by the swap of basil simple syrup for plain ol’ simple syrup.  You can see how to make it here.

Muddle the syrup and mint leaves in the bottom of the glass. 

Add the tequila, lime juice, and crushed ice and mix well.  Garnish it with a mint leaf or a wedge of lime and enjoy!

Sadly, since Fritz is still studying, he only got to taste a sip of mine. 

I loved this a lot, but I’m sure that doesn’t come as a surprise to anyone who knows about my fondness for a mojito.  I mean, that’s why I grow mint, after all.

Just in case you were wondering, this drink is called an agave julep because tequila is made from agave plants.  If you use gold tequila, it has been aged longer for a more intense flavor.

While some of us are off drinking, Henry has had some intense play goin’ on over the last few hours.  Yesterday I saw him catch a fly from midair (and was sufficiently grossed out when he ate it!), and today we witnessed a faceoff between him and his new favorite toy.

This dinosaur has been lying around for the past few years, and Henry found it and named it his worst enemy.  Since then, several battles worthy of Harry Potter and the Deathly Hallows part 2 have been fought on our home turf.

Don’t you just love the look on the dinosaur’s face? Ha!

And of course, CSA box number nine was picked up yesterday:

I plan on using the week off that I have in between now and vacation to completely clean and reorganize the house like it’s never been done before–I’ll be sure to treat you to some photos.


Filed under Beverages

Iced Coffee…with Teeth

Whew.  It was a serious scorcher today.

It’s been 90-95 degrees inside our apartment all day, which is actually a relief when you compare it to the heat index of 107 degrees outside.  Thank goodness for air conditioners, even when they can hardly keep up.

Needless to say, Fritz and I have both been studying our hineys off today, and I decided to make him a midday treat as a little pick-me-up with a simultaneous cool-me-down.

You know he’s been studying a minimum of four hours every day for the past two months for his dental Board exams, right?  He has to pass the Boards part 1 to be able to take the Boards part 2 in order to become a full-blown dentist.  It’s also a good idea to do really well on part 1 if you want to specialize, which Fritz does.  It’s quite a bit of pressure to handle when all you want to do is relax and have a summer break.

Iced coffee, it is. 

But not just any ice coffee.  Iced coffee with teeth in it.

Fritz’s parents gave him teeth ice-cube molds as a gag gift a while ago, and I unearthed them and secretly froze milk in them.  Milk, because it’s white and looks like teeth…ya know?  I stuck them in a freezer baggie and bode my time until the perfect moment.

For the iced coffee, I just double-brewed the coffee (double the amount of coffee with the same amount of water that you’d usually use for one cup), poured it over lots of ice, a little milk, and a teensy bit of sugar (we usually drink our coffee and tea without sugar, but we needed it today).

Then the teeth.

I put one icy set of choppers in each drink, and they floated perfectly on the top as they began to melt.

Fritz totally cracked up when he saw it–mission accomplished!

So many other amusing beverages can be made in the future.  We also have molds for dinosaur bones and hearts, so I see a lot of potential here.

And once my finals are over (or hey, maybe tomorrow)–hello, mixed drinks!


Filed under Beverages

Carrot Cake Green Monster

Sick of green monsters yet, are ya?  Well, if you need to switch it up (and if you are anything like me, and you like your breakfasts to taste like dessert), than boy have I got the recipe for you.

But first I want to show you what we got in our CSA box number six this week (get ready, it’s a good one):

So yes, I see some more carrot cake green monsters in my future.  And speaking of them, here’s the recipe!

Carrot Cake Green Monster (Carrot Cake Green Monster Printable Card)

  • 2 small carrots and their greens, or one large carrot and its greens, or spinach to substitute for carrot greens
  • 1 ripe banana (mine was frozen)
  • 1/2 C skim milk, 1/2 C water (or 1 C skim milk, or 1 C water…)
  • 1/8 C old-fashioned dry oats
  • 1 T hemp powder (optional, obvy)
  • 1 T Carnation instant breakfast (I started using these up to get rid of them, and now I actually like a little in my green monsters–you could also use protein powder, or just skip it)
  • 1/2 t cinnamon
  • 4-5 ice cubes

Layer the way we always do: liquids, oatmeal, and powders on the bottom, then leafy greens/carrots, then bananas and ice cubes on top.  The heavy stuff on top helps weigh the leaves into the blender mechanism.  Blend away until smooth.

Top with a sprinkle of extra cinnamon, and indulge yourself.  Cake.  For breakfast.  Drinkable cake.

It really does taste a lot like carrot cake!  Fritz requested to have one of these, and it was a nice change from peanut butter (but don’t worry, peanut butter green monster–you’ll always be my number one).

And yes, carrot greens are edible!  Some people are allergic to them, but if you aren’t, then try ’em.  They taste a little like carrot-y parsley, and definitely make the carrot cake green monster more carrot cake-y.  If you go to a farmer’s market, you can usually find carrots with their greens.

I also have been eating them in salads–just be sure to chop them finely to avoid any unpleasant throat scratching from their weird shape (just like curly kale or parsley).

So how’s studying going?  Pretty well.  Henry finds it to be pretty boring, though, and is falling asleep all over the place:

You know it’s sad when I’d rather watch my cat fall asleep than study.  But don’t worry, he’s not sleeping all the time.  Still plenty of time for this:


Filed under Beverages

Classic Lime Margarita

Somehow it seems that every time I visit my parent’s house, I end up blogging about a really delicious alcoholic drink that we decided to make.  Remember the white summery sangria of a few weeks ago?

But I’m getting ahead of myself.

We spent all day traveling yesterday (after a morning of class, of course), which is why there was no blog entry.  But because I like to share so many parts of my life, you can see how the little guy gets to ride in style.  Henry basically gets the entire back seat set up (food, water, litter box, crate) for his every need, and he rotates between sitting on my lap in the front, to his little driving oasis in the back.

It’s really the life.

Then today, we went white water rafting!  Mom, Dad, Fritz and I all braved the open seas and had a complete blast!  I was a little (read: a lot) frightened, but it wasn’t as terrifying as I anticipated and ended up actually being really fun and relaxing (but not at the same time).  Fritz and Mom got tossed out of the boat during the rapids aptly named “The Cruncher”, but other than that, no scary incidents.

I also thought I’d post this picture so you all can enjoy my arm muscles.

So it’s a little vain.  Get over it–I’m proud of those new guys!

And we ended the day with a quick wine tasting and a fun Mexican-themed night complete with margaritas and soft tacos.

Classic Lime Margarita (from Confections of a Foodie Bride)

Classic Lime Margarita Printable Recipe Card

I doubled this recipe to make a giant pitcher, which could easily serve 6-10 people more than enough margaritas–depending on how many is more than enough.  You could easily cut this recipe in half, or double it like I did.

  • 2 C water 
  • 1 C sugar
  • 2 C lime juice (that’s a heck of a lot of limes!)
  • 1 C triple sec
  • 1 C tequila
  • ice
  • lime wedges for garnish

Combine the water and sugar in a small saucepan and bring to a simmer, until the sugar is dissolved.  Pour over the lime juice, and add the triple sec and tequila.  Serve chilled, over ice, garnished with lime wedges.

This was the perfect amount of sweet and lime–we were so happy to not have bought a margarita mix!  Sometimes doing it the right way is just as quick but tastes twice as good.

They also went perfectly with our salad and soft tacos.  On the side,  I made salsa from an old recipe of mine that I started using in high school–you’ll see that soon.

What’s your favorite summer drink recipe?


Filed under Beverages

Mint and Lemon Iced Green Tea

I actually made this a few days ago, when it was 95 degrees and humid outside (and inside).  Today it’s more like 60 degrees and cold, and raining, and I’m wrapped in a blanket drinking tea of the hot and English breakfast variety.  But because I know it’s going to rapidly return to the boiling point, I’m going to post this anyway.  We’ll be better off prepared for what’s coming.

This is an iced tea recipe I found online a few years ago and wrote down on a notepad.  That was pre-blog, when I was unaware that I would be posting my favorite recipes for the world to view, and I should probably be able to cite from whence they came.  So if this is your recipe, please tell me and I’ll gladly let everyone know!  I’m sure I’ve changed it a bit since I originally found it, so it may be unrecognizable by now, anyway.


Mint and Lemon Iced Green Tea (serves 6-8)

  • 6 bags of green tea
  • 1 lemon
  • 2 bunches of mint (10-12 good-sized leaves)
  • 2 quarts boiling water
  • 10-15 ice cubes

This is a pretty simple recipe, and I’ll warn you–I used to add sugar into the boiling water, but this year Fritz and I stopped adding sugar to our beverages.  It took a little getting used to, but now everything tastes just as good as it used to.  Amazing how sugar feels absolutely necessary until you just stop using it.  But if you want to, you still can.  I think the original recipe called for 1/3 C? Maybe even 1/2 C of sugar.

Anyway, heat up the two quarts of water until boiling, then add the tea bags and take it off the heat.  That’s important–don’t boil the tea bags, ’cause it won’t taste good.  Just let them steep in the hot water for eight minutes.

While the tea is steeping, slice the lemons in half.  I usually cut off a few thin slices to put in the pitcher, and juice the rest.  Rinse the mint leaves and tear them in half.  Toss them in the bottom of the pitcher, along with the ice.

Once the tea is ready, remove the tea bags and pour the green tea over the ice.

This is also important–let this tea rest for a while!  It’s really good the next day, when it’s icy cold and the mint and lemon flavor are really strong.  You should probably make this tea the day before you want to use it, but at least a few hours.  The mint is what makes this perfect for a hot summery day, so it’s worth the wait.

Enjoy with a barbeque, or day by the pool, or you can take it to class like I did so you can imagine you are at the beach.

This recipe is also easily doubleable, and it looks very pretty at a party with the mint and lemon in the pitcher.  You could also put a little sprig in each person’s glass.

And hey, you could spike it with a little spiced rum, too…if you wanted.  Just sayin’.


Filed under Beverages

Cookie Dough Green Monster

Top o’ the mornin’ to ya!

I don’t have class until one today, so I woke up early, made a giant mug of chamomile tea, straightened up a bit, then had a giant green monster.  I’ve been craving fruits and veggies for a few days, so I knew it was time for a hearty dose of spinach for breakfast.  In cookie dough form.

This green monster has a special ingredient–you may have guessed it based on the above picture.  Drumroll, please!

Yes, oatmeal.  You all know by now that I love oatmeal in any form, and old-fashioned oats were on sale at Waldbaum’s yesterday–buy one get one free, basically.  It cost $4 for two of those big oats containers–yay!  We haven’t had anything other than steel-cut oats for a while, so I was excited to get back to these guys.

Cookie Dough Green Monster

  • 1 C skim milk
  • 1 ripe banana
  • 1/3 C uncooked old-fashioned oats (though you could use quick oats, too)
  • 2 handfuls spinach
  • 2 T vanilla Carnation Instant Breakfast (ugh–still trying to get rid of these)

Using the standard layering order of green monsters, I added milk, instant breakfast, oats, spinach, and banana on top.

I had a few very ripe bananas lying around last week, but I knew I wouldn’t have time to make anything with them.  Rather than throw them away, I peeled ’em and froze them in large chunks.  This is perfect for green monsters, ’cause I don’t need to add ice to have a cold smoothie, and no wasting old bananas!

Blend for a few minutes until smooth, and enjoy.  I made one for Fritz this morning, too, in an attempt to help him get over a summer cold.

The Carnation Instant Breakfast isn’t my favorite thing in the whole world, but it did give a nice vanilla cookie dough flavor with the oats.  It was a little sweet for my taste, so once I’m finally rid of these things, I’d probably just add a teaspoon of vanilla extract and skip the added sugar.  If you need it at little sweeter, you can use sugar, honey, vanilla protein powder…

I love the flavor of the blended oats.  They give the green monster a really nice texture and doughy taste.

I also tried blending some granola in a green monster the other day, but it also turned out to be too sweet.  Similar texture as the oats, though, which I did like.  My bananas lately have been extra ripe, so the sweetness factor is already pretty high.  Other things to try in this particular mix: adding cinnamon for an oatmeal-raisin cookie dough, and cocoa for a chocolate chip cookie dough.  Yum!

In other news, guess who’s been feeling better lately?

Have a good day today!


Filed under Beverages, Breakfast