PBJ Smoothie

Who doesn't love a good ol' PBJ?

Ingredients

1 c unsweetened almond milk

1/4 c oats

1 T ground flaxseed

1 T creamy peanut butter

1 frozen banana, cut into pieces

1/2 c frozen strawberries

1-2 T water as needed

In blender, combine first 4 ingredients and mix on low for 30 seconds. Add banana and berries and blend to desired consistency, adding 1 T water as needed. 

Heirloom Tomato Tart

Summertime means tomatoes, and lots of them. Here is one of my new favorite ways to eat them. This would make an excellent brunch dish.

Ingredients:

1 baked tart or pie shell 
3-4 medium/large heirloom tomatoes
1/2 c pesto
1 large onion, thinly sliced
2 T olive oil
1/2 c Parmesan, grated
1 T chopped green onions for garnish
Salt and pepper

Preheat oven to 400 degrees F. Slice tomatoes in 1/4 inch slices, and allow to drain in a colander for 20 minutes, tossing occasionally. Cook onions over medium heat in 1 T of olive oil until soft and golden brown. Spread pesto over baked tart/pie shell, top with cooked onions, and then arrange tomato slices on top. Sprinkle with Parmesan. Drizzle lightly with 1 T olive oil, and salt and paper to taste.

Bake for 15-20 minutes until cheese is melted and bubbly. Allow to rest for 10 minutes before serving. Garnish with green onions. Can be served hot or room temperature.

Tomato Sandwich

A Southern girl's staple. Keep it simple, and use a garden fresh tomato.

Ingredients

2 slices white bread

1 ripe tomato, sliced 

1 T real mayonnaise

Salt and pepper

Make a sandwich. Eat. Repeat daily during tomato season. 

Banana Berry Kale Smoothie

This smoothie is the same color as my kitchen table. But, it is way tastier.

Ingredients:

1 frozen banana, cut into chunks

1 c frozen strawberries

1 c milk (soy/almond/dairy)

1/2 c shredded kale

1 T ground flaxseed

In your blender, blend kale and milk first. Add other ingredients, and blend to desired consistency. If it is too thick, add 1 T milk at a time. Enjoy!