TRYING TO KICK OFF MY DAY RIGHT #BERRY AND BANANA SMOOTHIE

Trying my utmost best to do it right. After I kicked it up on the outskirts, I ventured to my humble kitchen and whipped up a refreshing morning cocktail. As usual, my handy and reliable standing blender was patiently waiting for your truly. I had a little work for it.

I grabbed me some frozen berries in the form of strawberries, raspberries and blueberries and added them to blender. I also input a half of a ripe banana which I also had in the freezer. Whenever my ripe bananas become a little mushy and over-ripened I chop same and store in freezer.

With a splash of water and a piece of watermelon, I  pulsed and pureed my morning cocktail to sweet and fiber-filled finish. I poured into margarita glass and topped with a few blueberries. Just I had expected, it was thick (not overly), smooth and full of natural sugars from all the fruits. I was super-happy.

Cheers!

A REVIST TO A HEART-HEALTY LAND #OATMEAL AND BERRIES

It was in a heart beat that I whipped up this healthy breakfast. I love oatmeal because of its whole grain properties that help to stave off the hungry pangs for an extended time. Moreover, I often try to select the coarser type (old-fashioned) over the quick and easy version as it gives a beautiful ‘bite’ to each spoon-full.

In a stockpot, 2% milk was added along with oatmeal, splash of vanilla, and a sprinkle of cinnamon. In addition, I tossed in a few raisins which gave my warm cereal an extra layer of sweetness and fiber. This was simmered on low heat for approximately eight minutes; stirring at interval to prevent sticking. When the right consistency was had, oatmeal was sweetened with a little sprinkle of brown sugar and a generous amount of cinnamon, my oatmeal was ‘kicking’.

I couldn’t complete same without the beautiful and fiber filled berries. Strawberries, blueberries and raspberries are still fixtures in the marketplace. So, I took the liberty to top my heart-healthy oatmeal with nature’s bounties. After consumption, my heart and palate were in a very happy mood.

A PROTEIN-RICH AND FIBER LOADED DISH TO LEAP ME FORWARD

Still trying to wrap my foggy head around the time change. Although it isn’t quite springtime, already the clocks have leapt forward. Ready or not, I’ve to adapt. So on this dark and overcast morn when me and my palate are a tad confused, I decided to make a wholesome and satisfying breakfast to start the day.

Grabbed me a couple of eggs and decided on a cheesy and onion filled omelet. In addition, I paired same with cantaloupe and a little chopped up apples warmed with a squeeze of honey. Thought I would just tossed in a few grapes and raspberries for extra fibers.

Guys, I enjoyed with a cup of java chased with a splash of cream. Oh, still can’t understand. I’m trying to get used to the time change. I’ve to change that clock in my head.

THE PERFECT XMAS PARTNERS JAMAICAN STYLE….SORREL WINE/RUM/FRUIT CAKE

These two (fruit rum/wine cake and sorrel wine) go hand in hand each yuletide season. Maybe, is because they have similar spirits within. They both cannot resist the good Jamaican Wray & Nephew white rum with a shot of Red Label Jamaican wine. They  are quite opened and can handle an input of any other brew. It’s no wonder they make a perfect match during this yuletide season.

Guys, for me and my loved ones when it comes to the culinary side of things Christmas is traditional.  And these are just two of the popular delights we in Jamaica would partake of. I’m quite sure you also have your own traditions at this special time of the year.

Have a happy and jolly Christmas. As always, be kind to your loved ones as well as your beautiful palates.

 

A SCRAMBLED CHEESY/HERB EGG DISH TO START MY DAY

Tried to start my day right. I wasn’t in the 100% frame of mind, but, I did it anyway. It’s funny how after a few minutes one can shake the lackadaisical mood. Guys, I’m talking about getting physical on the outskirts.

It was quite a mild and beautiful morn. Thank God I surrendered and went for a much-needed speed walking session. It certainly worked up an appetite. Thus, I went back to my abode and made yours truly a scrambled cheesy/herb delight. My herb of choice was parsley. Seems like I always have that on hand.

I served my eggs on rye toast with a topping of fresh cranberry spread. By the way, when cranberries are in abundance, I make fresh cranberry spread. Also, I had a side serving of sliced apples and fresh raspberries.

Guys, I’m happy. I hope you’ve started your morn right. As always, be kind to your loved ones as well as your beautiful palates.

REFRESHING CANTALOUPE/GINGER DRINK WITH A TOPPING OF FRESH RASPBERRIES

Guys, don’t you just hate it when you purchase a fruit that turns out to be a sour grape of sort? Well, that’s a big pet peeve of mine. You see the other day I visited my neighborhood grocery store in the fruit/veggie section. As I was grabbing hold of my gala apples a foot or so away I could actually smell the warm and exotic aroma of the cantaloupes. I kid you not; It was as if they were calling out to me.

Of course, I yielded to the call and brought one home. After all, there is no denying, the cantaloupe would be an excellent purchase, it’s ready for consumption. Somehow, at the back of my mind, I wondered, “is this a good buy?” Guys, I’m spending big bucks…well $2.50 (I think that’s quite a wee bit, should have been $.99). But anyway, when I took home the cantaloupe, the smell continued to permeate my small dwelling. I was happy.

With a ripened smell exuding from my fruit I reckoned that I had better not leave it out on the counter overnight. As a result, I rinsed it and placed it inside the refrigerator. The next day, as the golden sun made its entrance on my back patio, I thought it was the opportune time to cut open my golden purchase.

As I cut open my delicious cantaloupe, I felt a little giddy with joy. The beautiful specimen revealed a light golden hue, just perfect. I couldn’t wait to sink my teeth in a slice. I did. To say I was disappointed is an understatement. I hate when I don’t get my money’s worth. I thought, “what I’m going do? Return the fruit and expressed my dismay with the lack of sweetness?” No, that would be absurd.

Immediately, my eyes caught one of my fave gadgets in my kitchen, standing blender. So, I went to work and roughly cut up my cantaloupe in fairly small chunks and placed them in the blender. To that I added minced root ginger I had in the refrigerator along with a few drops of honey and a fresh squeeze of lemon. To the exotic pieces of fruit I added some water and blended it to a creamy and refreshing finish.

What do you know? My cantaloupe was transformed into an amazing and refreshing drink. I’m happy. Salud!