Yesterday I was in my office... working away when my door flung open. I turned, expecting it to be a coworker and was so surprised and excited to see my fiancé standing there, looking very handsome (as always).
He brought me a sweet treat - SPRINKLES CUPCAKES!
I'd never had one before --- and let me tell you, these things are decadent & delish. These two are Red Velvet & Mocha.
I've said it before... and I'll say it again: I'm the luckiest girl on this earth.
(That has nothing to do with surprises & cupcakes, and everything to do with him.)
He brought me a sweet treat - SPRINKLES CUPCAKES!
I'd never had one before --- and let me tell you, these things are decadent & delish. These two are Red Velvet & Mocha.
I've said it before... and I'll say it again: I'm the luckiest girl on this earth.
(That has nothing to do with surprises & cupcakes, and everything to do with him.)
Listed below are links to blogs that reference this entry:
Sprinkles Surprise
. TrackBack URL for this entry:
http://kathrynvphotography.com/darkroom/mt/mt-tb.cgi/112
I've lived in the same house since I was born... and everything about it is familiar.
The seasons all have their own feel within these walls. I know just exactly the way the sun will come through the windows at each point in the year. Right now, the feeling in the house is Summer.
Gold-filtered light pours in from the back windows. Shadows from breeze-blown curtains disturb the light from time to time. There is a peaceful buzz that shakes from outdoors - a mixture of car-sounds, bird-sounds, and people-sounds.
This will be my last year as a resident in my house because... I'm getting married in the winter! I'm more than thrilled to be moving on... but certainly feeling nostalgic about this house & the things I'm used to here.
This is what Summertime dinner looks like for me today. I love the sense of home that my parents have created for my sisters and for me.
I wonder what new images of "home" will be created in my life to come. Looking forward to finding that out... and to creating a home of my own with the one I love.
VEGETARIAN EGGPLANT ROLLS WITH SAVORY TOMATO SAUCE & FRESH RICOTTA CHEESE
from Sara Foster's Casual Cooking
Eggplant Rolls: Ingredients & Instructions
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 large eggplant, cut lengthwise into 1/4inch slices
sea salt & freshly ground black pepper
12 ounces fresh whole-milk ricotta cheese (about 1.5 cups)
2/3 cup freshly grated Parmesan cheese, plus extra for sprinkling on the rolls
8 basil leaves, thinly sliced
Preheat the oven to 375 degrees F.
Prepare a hot fire in a charcoal or gas grill.
Stir the olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill the eggplant for 3 to 4 minutes per side, until tender and golden brown. Transfer the eggplant slices to a rimmed baking sheet with the short edges facing you.
Stir the ricotta cheese, Parmesan cheese, and half of the basil together in a medium bowl and season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant about 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange the rolls seam side down on the baking sheet. Spoon the tomato sauce* over the rolls and place them in the oven for about 15 minutes to warm through. Top with a sprinkling of Parmesan cheese and the remaining basil and serve warm.
*Savory Tomato Sauce
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced shallots and sauté for about 2 minutes to soften them. Add 1 minced garlic clove and a pinch of crushed red pepper flakes, and sauté for 1 minute, stirring constantly so the garlic doesn't brown. Add 1/2 cup dry red wine, 1 1/2 pounds cored and chopped plum tomatoes or 1 28-ounce can chopped tomatoes (with their juices), 2 tablespoons chopped fresh marjoram or oregano; season with salt and pepper. Simmer for about 15 minutes to thicken.
The seasons all have their own feel within these walls. I know just exactly the way the sun will come through the windows at each point in the year. Right now, the feeling in the house is Summer.
Gold-filtered light pours in from the back windows. Shadows from breeze-blown curtains disturb the light from time to time. There is a peaceful buzz that shakes from outdoors - a mixture of car-sounds, bird-sounds, and people-sounds.
This will be my last year as a resident in my house because... I'm getting married in the winter! I'm more than thrilled to be moving on... but certainly feeling nostalgic about this house & the things I'm used to here.
This is what Summertime dinner looks like for me today. I love the sense of home that my parents have created for my sisters and for me.
I wonder what new images of "home" will be created in my life to come. Looking forward to finding that out... and to creating a home of my own with the one I love.
VEGETARIAN EGGPLANT ROLLS WITH SAVORY TOMATO SAUCE & FRESH RICOTTA CHEESE
from Sara Foster's Casual Cooking
Eggplant Rolls: Ingredients & Instructions
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 large eggplant, cut lengthwise into 1/4inch slices
sea salt & freshly ground black pepper
12 ounces fresh whole-milk ricotta cheese (about 1.5 cups)
2/3 cup freshly grated Parmesan cheese, plus extra for sprinkling on the rolls
8 basil leaves, thinly sliced
Preheat the oven to 375 degrees F.
Prepare a hot fire in a charcoal or gas grill.
Stir the olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill the eggplant for 3 to 4 minutes per side, until tender and golden brown. Transfer the eggplant slices to a rimmed baking sheet with the short edges facing you.
Stir the ricotta cheese, Parmesan cheese, and half of the basil together in a medium bowl and season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant about 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange the rolls seam side down on the baking sheet. Spoon the tomato sauce* over the rolls and place them in the oven for about 15 minutes to warm through. Top with a sprinkling of Parmesan cheese and the remaining basil and serve warm.
*Savory Tomato Sauce
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced shallots and sauté for about 2 minutes to soften them. Add 1 minced garlic clove and a pinch of crushed red pepper flakes, and sauté for 1 minute, stirring constantly so the garlic doesn't brown. Add 1/2 cup dry red wine, 1 1/2 pounds cored and chopped plum tomatoes or 1 28-ounce can chopped tomatoes (with their juices), 2 tablespoons chopped fresh marjoram or oregano; season with salt and pepper. Simmer for about 15 minutes to thicken.
Lisa Hezmalhalch:
Katy - I love how you manage to capture beauty and happiness in words and photos.
(06.01.10 @ 08:35 PM)
Cortney:
This is so pretty! I love this house so much, and I know that your new home will be just as beautiful and warm, =)
(06.02.10 @ 12:32 PM)
Jane Morrow:
How thoughtful of you to include the recipe! Some wonderful shots!
(06.02.10 @ 04:28 PM)
Kathryn:
Glad you all enjoyed it! I wish I could see into everybody's idea of what "home" is!
(06.04.10 @ 02:29 PM)
Listed below are links to blogs that reference this entry:
Hints of Summer & Home
. TrackBack URL for this entry:
http://kathrynvphotography.com/darkroom/mt/mt-tb.cgi/111
Is this seriously becoming a food blog????
I ask myself that question all the time and, honestly, I don't know. Maybe? Probably not.
This blog has had a life of its own, full of twists and turns. Originally, I wanted to show my pictures to the world in order to promote my business. Business went great. And then a year and many thoughts later, I decided that the photography business just isn't for me after all. That decision had nothing to do with anyone that I worked with or any kind of weird disaster stories... it was just a matter of what I enjoyed and didn't enjoy. I enjoy people. I enjoy weddings. I enjoy taking pictures. It just took a while for me to figure out that I didn't like the combination of all of those things in the context of a profession.
So, when 2010 came, I decided to take a break... and recently, I decided that I'm really done for good. And I have no regrets. I'm loving the process of learning what I do and don't enjoy and what I do and don't want my life to look like. My photography business helped me along in that journey of constant discovery.
Do you want me to get specific about why, for me, photography wasn't the best choice? Ok, no problem. I want to live a simple, quiet life - filled with people that I love and the joy of new experiences. I want to have ample freedom
to try something new
to read
to cook
to talk to a friend
to spend time with God
to watch a movie with my parents
to take my dog for a walk
to fail at painting
to be able to take a deep breath and truly relax
to travel
to plan
to stay at home
to sleep
to read The Pioneer Woman's recipes
to daydream
to be with my love
...
you get the idea.
The life of a photographer is a busy, stressful one. Don't get me wrong, there is SO MUCH to love about it! It's a creative profession - how incredible is that?! But I think, as in any profession, there are some people who are cut out for it and some who just aren't. I just aren't. And I'm 100thousand% OK with that.
Anyway... I'm not saying that you care about why I've chosen not to do any more professional photography. I'm just kind of talking. Like I do with any blog, I guess.
And let me also say... as long as I'm writing a novel here: I know life isn't simple and it isn't quiet and any job I will ever have will have it's own set of stresses and burdens... and then I'll have a family someday and that will be far from simple and quiet...
I know.
But, I suppose, if I'm going to leave the simple, quiet life behind, it will be for something that is worth the trade (worth it to me and to those I love).
Oh - and maybe you're wondering why I still post on this blog from time to time? It's no longer to promote my business. Now it's just a fun way for me to share things I'm thinking about or working on or making. Things that I think someone out there would enjoy or might want to try, too. Aaaaand... I've already paid for the blog to run until next year this time sooo...
You've heard enough. I know. Me too! I'm boring myself now.
The funny thing is, I wasn't going to write about that at all. I was going to write about cupcakes.
Yes, cupcakes. Let's get there.
Friday night was my dear Mommy's birthday party. My sister Kensey is an amazing chef-in-training at Le Cordon Bleu -- and so, of course, she was in charge of le menu.
The main entree was Lomo Saltado -- a Peruvian dish (delish): stir fry served over white rice and fried potatoes. Yes, I did luck out in the sister department. It was AMAZING.
Dessert was just as brilliant -- and we have Martha Stewart to thank. My mom recently bought her book all about CUPCAKES! Every. Single. One. looks absolutely delicious.
[THIS LINK will take you to amazon where you can buy it. And I recommend that you do. Cupcakes are always such a hit -- and are so simple, they'll be sure to save the day in a dessert emergency. Not that we had one yesterday or anything...]
Ok, so we did have a dessert emergency. Kensey wanted to make cheesecake but didn't realize that we don't own a spring-form pan... nor did she consider the fact that cheesecakes need to set overnight. It's ok, she's got a lot on her mind (trust me, I just read through one of her textbooks... wow!).
Enter: Martha's Black & White Cheesecakes (page 72 for those who have the book). Personal cheesecakes with an oreo-like crust that doesn't need a spring-form pan OR an overnight nap in the fridge. Downsides? Zero.
They were so good and so perfect and so easy --- I just have to share. Here's the recipe!
INGREDIENTS
FOR CRUST
3/4 cup crumbled chocolate wafer cookies, such as Nabisco Famous Wafers (about 18 cookies)
1 tablespoon plus 1 teaspoon sugar
3 tablespoons unsalted butter, melted
FOR FILLING
1 pound cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1. Make crust: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir to combine chocolate cookie crumbs and 1 tablespoon plus 1 teaspoon sugar, then stir in melted butter. Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup to form crust. Bake, rotating tins halfway through, until set, about 7 minutes. Transfer tins to wire racks to cool. Reduce oven temperature to 275 degrees F.
2. Make filling: With an electric mixer on medium-high speed, beat cream cheese until smooth. Gradually add 1/2 cup sugar, followed by the vanilla. Beat until well combined, about 3 minutes. Drizzle in eggs, a bit at a time, stopping often to scrape down sides of bowl. Beat in sour cream and salt until combined.
3. Pour batter into crust-lined cups, filling each almost to the very top. Bake, rotating tins halfway through, until filling is set around edges but centers appear soft, 20 to 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or overnight).
4. To finish, bring cheesecakes to room temperature and remove from tins. [At this point, Martha adds an apricot glaze... but we just melted some chocolate and drizzled it on top along with some fresh berries.]
The perfect size - and SO scrumptious. Just right for a dinner party.
Let's see, what else can I talk about?
Nothing. You're welcome.
Enjoy - muah!
I ask myself that question all the time and, honestly, I don't know. Maybe? Probably not.
This blog has had a life of its own, full of twists and turns. Originally, I wanted to show my pictures to the world in order to promote my business. Business went great. And then a year and many thoughts later, I decided that the photography business just isn't for me after all. That decision had nothing to do with anyone that I worked with or any kind of weird disaster stories... it was just a matter of what I enjoyed and didn't enjoy. I enjoy people. I enjoy weddings. I enjoy taking pictures. It just took a while for me to figure out that I didn't like the combination of all of those things in the context of a profession.
So, when 2010 came, I decided to take a break... and recently, I decided that I'm really done for good. And I have no regrets. I'm loving the process of learning what I do and don't enjoy and what I do and don't want my life to look like. My photography business helped me along in that journey of constant discovery.
Do you want me to get specific about why, for me, photography wasn't the best choice? Ok, no problem. I want to live a simple, quiet life - filled with people that I love and the joy of new experiences. I want to have ample freedom
to try something new
to read
to cook
to talk to a friend
to spend time with God
to watch a movie with my parents
to take my dog for a walk
to fail at painting
to be able to take a deep breath and truly relax
to travel
to plan
to stay at home
to sleep
to read The Pioneer Woman's recipes
to daydream
to be with my love
...
you get the idea.
The life of a photographer is a busy, stressful one. Don't get me wrong, there is SO MUCH to love about it! It's a creative profession - how incredible is that?! But I think, as in any profession, there are some people who are cut out for it and some who just aren't. I just aren't. And I'm 100thousand% OK with that.
Anyway... I'm not saying that you care about why I've chosen not to do any more professional photography. I'm just kind of talking. Like I do with any blog, I guess.
And let me also say... as long as I'm writing a novel here: I know life isn't simple and it isn't quiet and any job I will ever have will have it's own set of stresses and burdens... and then I'll have a family someday and that will be far from simple and quiet...
I know.
But, I suppose, if I'm going to leave the simple, quiet life behind, it will be for something that is worth the trade (worth it to me and to those I love).
Oh - and maybe you're wondering why I still post on this blog from time to time? It's no longer to promote my business. Now it's just a fun way for me to share things I'm thinking about or working on or making. Things that I think someone out there would enjoy or might want to try, too. Aaaaand... I've already paid for the blog to run until next year this time sooo...
You've heard enough. I know. Me too! I'm boring myself now.
The funny thing is, I wasn't going to write about that at all. I was going to write about cupcakes.
Yes, cupcakes. Let's get there.
Friday night was my dear Mommy's birthday party. My sister Kensey is an amazing chef-in-training at Le Cordon Bleu -- and so, of course, she was in charge of le menu.
The main entree was Lomo Saltado -- a Peruvian dish (delish): stir fry served over white rice and fried potatoes. Yes, I did luck out in the sister department. It was AMAZING.
Dessert was just as brilliant -- and we have Martha Stewart to thank. My mom recently bought her book all about CUPCAKES! Every. Single. One. looks absolutely delicious.
[THIS LINK will take you to amazon where you can buy it. And I recommend that you do. Cupcakes are always such a hit -- and are so simple, they'll be sure to save the day in a dessert emergency. Not that we had one yesterday or anything...]
Ok, so we did have a dessert emergency. Kensey wanted to make cheesecake but didn't realize that we don't own a spring-form pan... nor did she consider the fact that cheesecakes need to set overnight. It's ok, she's got a lot on her mind (trust me, I just read through one of her textbooks... wow!).
Enter: Martha's Black & White Cheesecakes (page 72 for those who have the book). Personal cheesecakes with an oreo-like crust that doesn't need a spring-form pan OR an overnight nap in the fridge. Downsides? Zero.
They were so good and so perfect and so easy --- I just have to share. Here's the recipe!
INGREDIENTS
FOR CRUST
3/4 cup crumbled chocolate wafer cookies, such as Nabisco Famous Wafers (about 18 cookies)
1 tablespoon plus 1 teaspoon sugar
3 tablespoons unsalted butter, melted
FOR FILLING
1 pound cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1. Make crust: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir to combine chocolate cookie crumbs and 1 tablespoon plus 1 teaspoon sugar, then stir in melted butter. Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup to form crust. Bake, rotating tins halfway through, until set, about 7 minutes. Transfer tins to wire racks to cool. Reduce oven temperature to 275 degrees F.
2. Make filling: With an electric mixer on medium-high speed, beat cream cheese until smooth. Gradually add 1/2 cup sugar, followed by the vanilla. Beat until well combined, about 3 minutes. Drizzle in eggs, a bit at a time, stopping often to scrape down sides of bowl. Beat in sour cream and salt until combined.
3. Pour batter into crust-lined cups, filling each almost to the very top. Bake, rotating tins halfway through, until filling is set around edges but centers appear soft, 20 to 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or overnight).
4. To finish, bring cheesecakes to room temperature and remove from tins. [At this point, Martha adds an apricot glaze... but we just melted some chocolate and drizzled it on top along with some fresh berries.]
The perfect size - and SO scrumptious. Just right for a dinner party.
Let's see, what else can I talk about?
Nothing. You're welcome.
Enjoy - muah!
Beth:
My mom makes something very similar! She just puts vanilla wafers on the bottom instead of crushed up oreos. She claims its super easy, and I can vouch that they are delicious!
(03.08.10 @ 11:16 AM)
Laura Lawson:
Katy dahling, I loved this blog post. I loved your frankness and honesty about not pursuing wedding photography any longer; it definitely sounds like it was the right choice for you. It was refreshing to see you not really feel like you had to apologize for that... you seem so secure in what God's plans are for your life -- oftentimes they are so much different than anything we would have ever dreamed! I'm gonna have to try this recipe too! Oh, and if you ever want to take another stab at painting, I'd be happy to show you a thing or two. ;)
(03.10.10 @ 06:39 PM)
Steph T:
Hi Katy! I just wanted to say that I love your photography and creativity. Your words and PICTURES are so unique and refreshing. I hope that you will still be posting pictures for FUN and recreation, if not for business. You have a very talented eye, and I (along with my sister Leslie, and many others) have loved looking through your pictures over the past year :)
(04.21.10 @ 12:38 PM)
Anna Forbes:
Katy! This is my second or third time to your blog and I have found it completely inspiring every time. I absolutely love it. Glad to see you doing so well. xo.
(04.26.10 @ 08:59 PM)
Angie Eaton:
Katy! you are amazing! and i really hope that you will continue to post pics and tell us what's on your mind because believe me, this blog is something that I look forward to in the middle of a busy day at work...when nothing seems to go right and i've been so busy that i've missed a few entries, i can just come into your wonderful world and catch up...i absolutely L-O-V-E it! so please do keep going with the blogging and thanks for sharing your life with us! xoxo
(06.04.10 @ 02:21 PM)
Kathryn:
thanks, everyone for your kind words! love you all.
(06.04.10 @ 02:34 PM)
Listed below are links to blogs that reference this entry:
all my very own: unexpected confessions & personal cheesecakes
. TrackBack URL for this entry:
http://kathrynvphotography.com/darkroom/mt/mt-tb.cgi/110
My favorite rose bush has started to bloom. I noticed this morning when I was making my favorite breakfast smoothie.
(That's two favorite things before 8AM.)
Let me bring out some more favorites...
At least once a day, I peek into my favorite store, anthropologie (online), to revel in pretty things.
Today, I put together a little anthro outfit, inspired by this morning's dewy, soft-petaled roses.
Kahiwa Falls Chemise ------------ $58
Cooling Cardigan ------------------- $88
Pave Posts --------------------------- $24
PS: That's an accessorized outfit from anthropologie for well under $200. mini-victory!
(I had a little trouble with the links for some reason... but I hope the item names help you find these things on the website.)
........
Now for another favorite...
BOBBI BROWN. She's the creator of my favorite make up line. The aim of Bobbi Brown is to allow women to feel amazing about looking natural. Emphasis is put on skin care and using simple touches and techniques to enhance the natural beauty every woman already possesses.
Here are three little tools you can use to bring a lovely, rosy glow to your face.
Natural Brow Shaper --------- This is a perfect mix between a brow shaping brush and mascara. It brushes out and shapes your natural brows - and fixes them in place with a clear solution. I love the natural brow shaper - it keeps my eyes looking wide-open and bright all day long.
Pot Rouge (for cheeks and lips) ------- Just dab the rouge with your finger and lightly pat it onto cheeks and/or lips. It's not powder - it's a moist gel - so it leaves your skin looking rosy and dewy at the same time.
Vintamin Enriched Face Base --------- The perfect pre-makeup toner. It moisturizes, smooths, and smells divine. I use this after my regular moisturizer and before I put on any makeup. It wakes up my face and makes my skin look (and feel) super soft.
OK, one more of my favorite things: learning other people's favorite things! I love coming to understand what's special to friends and family and I love hopping onto blogs and reading about all kinds of things that I've never heard of. Honestly, most of my favorite things are probably ideas I've adopted from others!
Mmm.
Spring is coming...
Dresses are coming...
Roses are coming...
and many more favorite things, too!
(That's two favorite things before 8AM.)
Let me bring out some more favorites...
At least once a day, I peek into my favorite store, anthropologie (online), to revel in pretty things.
Today, I put together a little anthro outfit, inspired by this morning's dewy, soft-petaled roses.
Kahiwa Falls Chemise ------------ $58
Cooling Cardigan ------------------- $88
Pave Posts --------------------------- $24
PS: That's an accessorized outfit from anthropologie for well under $200. mini-victory!
(I had a little trouble with the links for some reason... but I hope the item names help you find these things on the website.)
........
Now for another favorite...
BOBBI BROWN. She's the creator of my favorite make up line. The aim of Bobbi Brown is to allow women to feel amazing about looking natural. Emphasis is put on skin care and using simple touches and techniques to enhance the natural beauty every woman already possesses.
Here are three little tools you can use to bring a lovely, rosy glow to your face.
Natural Brow Shaper --------- This is a perfect mix between a brow shaping brush and mascara. It brushes out and shapes your natural brows - and fixes them in place with a clear solution. I love the natural brow shaper - it keeps my eyes looking wide-open and bright all day long.
Pot Rouge (for cheeks and lips) ------- Just dab the rouge with your finger and lightly pat it onto cheeks and/or lips. It's not powder - it's a moist gel - so it leaves your skin looking rosy and dewy at the same time.
Vintamin Enriched Face Base --------- The perfect pre-makeup toner. It moisturizes, smooths, and smells divine. I use this after my regular moisturizer and before I put on any makeup. It wakes up my face and makes my skin look (and feel) super soft.
OK, one more of my favorite things: learning other people's favorite things! I love coming to understand what's special to friends and family and I love hopping onto blogs and reading about all kinds of things that I've never heard of. Honestly, most of my favorite things are probably ideas I've adopted from others!
Mmm.
Spring is coming...
Dresses are coming...
Roses are coming...
and many more favorite things, too!
Listed below are links to blogs that reference this entry:
stop: reflect roses.
. TrackBack URL for this entry:
http://kathrynvphotography.com/darkroom/mt/mt-tb.cgi/109
Breakfast!
Sharing breakfast with someone you love is just plain special.
How about something healthy and delicious for the first (and best) meal of the day?
Here's my "I love you" smoothie. It's so un-original and un-complicated... but it says "I love you" just as much as the most intricate and fancy breakfast ever could.
This thing is made from all natural, healthy ingredients, and it tastes like heaven. Pair with a almond butter rice cake and a sunny walk around the block.
* Thanks to my sister, Cary, my lovely hand model.
I love you, Dad!
Katy's "I love you" Smoothie
makes 1 large smoothie with a little tiny bit left over -- or 2 small/medium sized smoothies
Ingredients
3/4 cup frozen mixed berries
1/2 cup frozen sliced peaches
1/4 cup pure blueberry juice from concentrate (nothing else added!)
1/4 cup almond milk (no sugar added) -- I buy Almond Breeze from Whole Foods
1/2 cup Mighty Mango Naked Juice
1 or 2 whole bananas (I like 2 because it makes the smoothie thicker and fluffier -- but if you're not that crazy about banana you can opt to just use 1)
Put it all in a blender and blend!
I like to eat mine with an almond butter rice cake.
Blue Diamond Crunchy Almond Butter (no sugar added) from Whole Foods
Brown rice cake
Sharing breakfast with someone you love is just plain special.
How about something healthy and delicious for the first (and best) meal of the day?
Here's my "I love you" smoothie. It's so un-original and un-complicated... but it says "I love you" just as much as the most intricate and fancy breakfast ever could.
This thing is made from all natural, healthy ingredients, and it tastes like heaven. Pair with a almond butter rice cake and a sunny walk around the block.
* Thanks to my sister, Cary, my lovely hand model.
I love you, Dad!
Katy's "I love you" Smoothie
makes 1 large smoothie with a little tiny bit left over -- or 2 small/medium sized smoothies
Ingredients
3/4 cup frozen mixed berries
1/2 cup frozen sliced peaches
1/4 cup pure blueberry juice from concentrate (nothing else added!)
1/4 cup almond milk (no sugar added) -- I buy Almond Breeze from Whole Foods
1/2 cup Mighty Mango Naked Juice
1 or 2 whole bananas (I like 2 because it makes the smoothie thicker and fluffier -- but if you're not that crazy about banana you can opt to just use 1)
Put it all in a blender and blend!
I like to eat mine with an almond butter rice cake.
Blue Diamond Crunchy Almond Butter (no sugar added) from Whole Foods
Brown rice cake
Listed below are links to blogs that reference this entry:
"i love you" smoothie.
. TrackBack URL for this entry:
http://kathrynvphotography.com/darkroom/mt/mt-tb.cgi/108
Looks SO good! And what a good job, Josh! Love you! (Katy, not Josh)
(06.04.10 @ 03:31 PM)