On Saturday I stopped by the Regional Market in Syracuse to browse the selection of fresh, local fruits and vegetables. It was amazing to see the mounds of produce, and it was also amazing to see the crowds of people. I went at around 10am, and it was packed, and so crowded it was hard to walk. Clearly many people in the community like the fresh products available.
The best thing this time of year is all the fruit. I can grow some vegetables in my garden, but fruit is a lot harder to grow. This week for fruit we bought peaches, blueberries and sweet cherries. One of my children’s favorite things to do with fruit is make fruit smoothies. So when we got home we turned the peaches into our favorite fruit smoothie.
Peach Fruit Smoothie Recipe
Ingredients
- 2 peaches peeled and sliced
- 6 oz. vanilla yogurt
- 1/2 cup milk
- 3 ice cubes
Instructions
- Mix everything in a blender.2 peaches, 6 oz. vanilla yogurt, 1/2 cup milk, 3 ice cubes
- Add a few sliced peaches on top to make it look pretty.
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Nutrition Information
Nutrition facts are estimates.
Disclosure: MVP Health Care has provided me with compensation for this post. My participation is voluntary and my thoughts are my own.
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Our favorite meal is grilled chicken, corn, mashed potatoes, and rolls. 🙂
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Veggie soup
My son and I love to make smoothies with strawberries we’ve picked at a local farm. Often, we’ll add things like raspberries, blackberries, blueberries, or any other kind of berry we can find fresh. I usually add a scoop of protein powder and a spoonfull of raw honey.
mattschmunk at gmail dot com
I like these banana oat bars;
Ingredients
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
We love Shrimp Scampi over Angel Hair Pasta
1-1/2 lbs. medium-size fresh shrimp
2 garlic cloves, minced
2 tbls. veg. or olive oil
1/2 cup dry white wine or chicken broth
1 tbls. prepared mustard
1 tbls. Worcestershire sauce
1/2-3/4 cup butter, melted
1/2 tsp. salt
2 tbls. fresh lemon juice
1 lb. Angel Hair Pasta
1/2 cup shredded Parmesan cheese
/2 cup fresh parsley
Saute peppers and garlic in hot oil in a large skillet over medium-high heat until throughly heated.
Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.
Stir in white wine, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, salt, lemon juice, cook 1-2 minutes or until combined and throughly heated.
Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with parmesan cheese.
Serves 4-6
Blueberry smoothie…ice, water, skim milk, blueberries and sugar free instant jello cheesecake.
My family loves to grill skinless chicken breasts that has been marinaded in lime juice. The grilled breasts are then topped with boiled spinach and served with baked potatoes and iced tea!
Vegie and cheese kabobs. My children love anything on a stick…so I cut cubes of cheese and a variety of vegies..slide them on a kabob stick and serve them as a snack. My children gobble them up like candy! 🙂 Thank you.
My family’s favorite healthy recipe is caprese. Tomato and basil from our garden, soft slices of mozz, and drizzled with a garlic-infused oil. My mouth is hanging open a little just daydreaming about it now. 🙂
Thanks for the chance!
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Our favorite is a summer time dish we make all the time: you layer tomato sauce, zucchini, fresh tomatos, chicken and top with fresh tomatos and cheese. It is great using garden veggies and very healthy:)
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Grilled veggies kabob:
Take various veggies: zucchini, eggplant, cherry tomatoes, (what ever is in season)
Cut to size, put on skewers, brush with olive oil, grill.
Thanks for the contest.
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right now we’re juicing, here’s the juice we are drinkings recipe:
3 celery stalks
1 cucumber
1/2 lemon
3 cups spinach
2 granny smith apples
put all in juicer and enjoy!
our favorite healthy recipe would probably be romaine lettuce, kalamata olives, chopped purple onion, olive oil, salt and pepper, and maybe some chopped up no-nitrates bacon. annejk112233(at)yahoo(dot)com
http://twitter.com/#!/wowtotweet/status/99556532659826688 tweet link. annejk112233(at)yahoo(dot)com
Our family has been enjoying a recipe that I recently found on the Valley Natural Foods website. Here it is:
Rustic Gazpacho
Gazpacho is the quintessential summer soup. This chunky, flavorful version is easy to prepare and easy to love.
2 lbs. ripe tomatoes, cored and diced
1 medium cucumber, seeded and diced
1 large green bell pepper, seeded and diced
1 C. jicama (about 1/2 of a large jicama), peeled and diced
1 small jalapeño pepper, seeded and minced (more if you like things hot!)
2 cloves garlic, minced
1 1/2 C. tomato or vegetable juice
1 1/2 limes, juiced (about 1/4 cup juice)
1 Tbsp. sherry vinegar (or red wine vinegar)
1 tsp .salt (optional)
Ground black pepper to taste
1 avocado, peeled, seeded, and diced (prep avocado just before serving the gazpacho to prevent browning)
In a large mixing bowl, stir all ingredients together except for the avocado. For optimal flavor, allow the mixture to sit for a couple hours to allow the flavors to blend. Stir in the avocado just before serving. Serve with crusty bread and additional hot sauce, if desired.