Strawberry~Honey Greek Yogurt Smoothie

I love nothing more than to make smoothies.  Next to sweet tea, strawberry lemonade, and Sprite, smoothies are my next favorite drink.  I have a good-to smoothie, which is my mixed berry one, but I decided to switch it up and do something different this time around.

I had some strawberries that were on their last leg and decided to make a quick and easy smoothie out of them.  I also wanted to get a protein fix, so I threw in some vanilla greek yogurt and vanilla all-natural whey protein powder.

I cooled the entire smoothie down with some ice, stuck a straw in it and enjoyed for my late night snack.  Baby really seemed to love this smoothie, because within seconds of drinking it, baby started rolling, kicking, jabbing, and dancing up a storm in my belly.  I guess baby liked that boost of protein, because there was a party in my tummy for a good 15-20 minutes.

What you need:
8 Strawberries
1/4 c Orange Juice
1/2 c Greek Yogurt
2 tbsp Honey
1 tbsp Vanilla Extract
1/2 c of Ice
1 oz Whey Protein Powder *optional*
You will have plenty to share with this recipe. I will be enjoying the remainder of mines for breakfast.  This smoothie is good for anytime of the day which is the one thing I really like about it.  Its healthy, refreshing, thick, and nutritious…everything I need to give baby what it needs.
Enjoy this frothy delight! 
Happy bumping!
xxoo,

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Pregnancy Belly | Strawberry Sorbet and other delights

We went strawberry picking last weekend and unfortunately strawberries have a relatively short life span. They are good for about 5 days if kept cool, but after that they pretty start disintegrating and getting mushy. I noticed this more with the fresh picked strawberries we picked, but that could have been because they made a long 10-hr drive from Ga to Va the day after they got picked. I had some store bought strawberries in the fridge sense earlier last week and they were actually still pretty good looking. Nonetheless, I chopped up all of them and puréed them into a a sorbet this morning. I thought I'd share my recipe while I'm waiting for the sorbet to freeze solid. I will post picks once the sorbet is completely frozen and ready to eat.

I've always, always loved sorbet, my faves being strawberry and raspberry.  I've made strawberry sorbet in the past before, but never a raspberry so it's next on my agenda.  Who knows, I might even delve into a blackberry.  Anyhow for your viewing and reading pleasure here are some picks of the strawberries we picked and of hubs and I just having fun at the farm and the recipes.

Strawberries still on the plant.  I never knew they grew like this!

Variation in young/mature strawberries.  Notice the color variation from green, to yellowish-red tint, to bright red, to deep red.

Strawberries hubs & I picked.

Hubs & I being silly! ;-)

More silliness!

Strawberry shortcake that my mom had. It was made with the farms fresh picked strawberries and topped with their homemade strawberry ice cream. Hers is minus the quintessential whipped cream, because she doesn't like it. She loved the strawberry shortcake, and we even tempted to purchase one of the farm's homemade strawberry pound cakes, but figured she'd hold off and have a reason to try something different next time. The shortcake itself was the same strawberry pound cake, so she still got her fix.

Strawberry ice cream that is homemade at the farm. Hubs & I had one each, so yummy. Funny thing is that neither one of us are big strawberry ice cream people, even though I love strawberries, but this ice cream was delist. Baby liked it too!

Mom's strawberries that she picked. And yep those are my pink and khakis flats.

Strawberry Sorbet Recipe

2-3 lbs of fresh or frozen strawberries, cut in into halves

1/4 cup of OJ or lemon juice. I used OJ, because I didn't have any lemon juice on hand.

1/4 cup of sugar or honey. I used sugar, because I didn't think about honey until after the fact.

A splash of vanilla extract. Roughly a 1/2 tbsp to 1 tbsp, depends on how much flavor you prefer. I'm guesstimating I used about 1 tbsp.

Add all ingredients to a blender and purée. Once puréed transfer mixture to an ice cream maker, if you have one. Or you can freeze in a container, however I recommend the ice cream maker, because the sorbet will set up better.

*The pictured sorbet was not done in an ice cream maker, so it turned out more icy than previously made ice cream maker versions that I've made.

Happy bumping!

xxoo,

Tenns