Blueberry Banana Coconut Smoothie

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The weather is warming up and it’s finally berry season! I love making healthy smoothies with ripe berries for a refreshing snack or a quick breakfast. I’ve been trying to cut back on sugar, so I don’t usually add any sweetener (the fruit is usually sweet enough). You may want to add a bit of honey if you like your smoothies a bit sweeter. I also add some fresh spinach to all of my smoothies now – you won’t even know it’s there!

Ingredients
1 cup of crushed ice
2/3 cup fresh blueberries
1/2 banana, sliced
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Small handful of baby spinach
1-2 tablespoons milk

Put all of the ingredients into a blender and blend until smooth. You can also use a stick blender to blend your smoothie together (I got one for Christmas and it makes my smoothie prep a breeze!).

Pour your smoothie into a tall glass, add a straw and enjoy the refreshing goodness.

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Chocolate Chip Walnut Scones

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Let’s face it; scones are basically giant cookies that we get to eat for breakfast, so why not add some good stuff like chocolate chips! These flaky and mildly sweet scones are wonderful with your morning coffee or tea, and a good way to sneak some chocolate in before lunch time. I adapted this recipe from Joy of Cooking. These scones freeze beautifully, so you can store the extra scones in the freezer and defrost them as needed.

Ingredients
1 cup unbleached flour
1 cup white whole wheat flour (or use all unbleached flour for a lighter texture)
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 cup chocolate chips
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1 cup heavy cream

Preheat the oven to 425 degrees.

In a large bowl, whisk together the unbleached flour, white whole wheat flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture using a pastry blender or 2 knives, until the largest pieces are about the size of peas.

Stir in the chocolate chips and the walnuts. Add the heavy cream, and mix just until the dry ingredients are moistened. Use your hand to gently knead the dough against the sides of the bowl about 5 to 10 times.

Place the dough on a lightly floured surface and pat down the dough until it is about 3/4 inch thick. Cut the dough into 12 wedges (you can make them larger, if you prefer) and place on an ungreased baking sheet.

Bake until the edges are golden brown, about 12 to 15 minutes. Cool on a wire rack before serving.

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Heavenly Ricotta Pancakes

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Sometimes excellent recipes are right under our noses. The recipes on the back of the grocery products that we regularly buy are a good example. I’ve been trying more of these recipes lately, and they really are quite good (I’ve yet to find a recipe for oatmeal cookies that rivals the recipe printed on the inside of the Quaker Oats lid). I recently discovered this pancake recipe on the back of the Precious Ricotta Cheese container, and decided to give it a try. True to it’s name, it is quite heavenly.

Ingredients
1 1/4 cup complete pancake mix (try Hungry Jack Complete Buttermilk)
1 1/3 cup milk
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Oil and/or butter

Add about a teaspoon of oil and/or butter to a non-stick skillet or griddle and heat to medium. In a medium bowl, mix together the pancake mix, milk, and ricotta cheese with a whisk until smooth. Pour about 1/4 cup of batter for each pancake into the hot skillet. Cook until golden brown (about 90 seconds), then flip and cook the other side.

These are very moist and tender pancakes (almost like a crepe), so skip the usual pancake syrup and serve them with berries and a sprinkling of powdered sugar instead.

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