Mardi Gras Smoothie Bowl

Mardi Gras Smoothie Bowl

I once knew a girl from New Orleans. She was spunky and smart and worked at the zoo, but what I remember most about her is that really knew how to have fun.  Once, she had a little Mardi-Gras get together, but instead of calling it Marti Gras, she called it Stephanie Gras. It was funny because she was the teeniest person, and in no way gras. She’s probably forgotten about it, but it still makes me chuckle. I like to use it as a somewhat annoying term of endearment — Jason Gras. teehee

Mardi Gras may still be a few weeks away, but I am totally ready for spring party colors right now. Tout de suite.  That, and I have a few deliciously gras-ening recipes coming up, so I thought I’d preempt them with this nice, clean, fruit bowl.  Bright blueberries, tart little raspberries all topped with sweet sliced mangoes, carambola, and kiwi. Doesn’t that make you want to throw confetti up in the air? Okay, well maybe that’s a bit of an exaggeration. But it is refreshing and energizing, which is kinda the same thing.

Speaking of throwing confetti up in the air, I realized it’s been a while since I’ve done a round-up of interweb goodies that have made me cheer. Thus, I present Vol IV of Cookies and Coffee with Friends:

Mardi Gras Smoothie Bowl

Shelly’s unicorn bars!  Sprinkles and sugar cookies are the absolute magic cure for the winter blues

Sally’s Salted Maple Roasted Almond Butter This is how I feel about it: 😮! 😍 😛!

Speaking of almond butters, I admired Erin’s Dreamy Almond Butter Chia Pudding. Chia pudding is back with a vengeance, and if you need further proof, just take a look at this citrusy dream from Jeanie & Co: Sunshine Citrus Chia Bowls. After seeing Erin’s pudding, I ended up making chia pudding for breakfast for the next three days. Using her approximate proportions, I made something wonderful. I mixed 3/4 cup of almond milk with 3 tbsp chia seeds, and added a little almond extract and brown sugar. Then I defrosted 1/2 cup of blueberries and 1/2 cup of raspberries, and mixed 1 tbsp into each of those. Layered it into a jar and popped it in the fridge. Yum. But……I didn’t really like the way the picture came out. ⬆️

Which leads me to Kristen’s 366 Imperfect Photography Project. I often feel like I have no idea what I’m doing, but this post gave me a little sense of solidarity. I only just got my camera at Christmas, so I’m still learning how to use DSLR . Before, I used my phone or Jason’s old point-and-shoot. This means my photos are going to be imperfect. I will strive to improve them. One day, I will be pleased with them. It’s okay if today is not that day.

I have got to try Karen’s 5-ingredient Peanut Butter Chocolate Chip Cookies. Quick, practical, and thrifty.

Carla’s cheery Lemon Drop Cream Soda is just plain wonderful. This is what I want to be sippin’ on this weekend, and the weekend after that too.

Y’all know I can’t say no to roasted cruciferous veggies. I will stink up my kitchen all day for Beth’s Roasted Cabbage Wedges with Garlic Tahini.

What goodies did y’all like this week? Share something that you made that you’re proud of (or share someone else’s treats, if you’re so inclined)

Power Up!

Mardi Gras Smoothie Bowl

Mardi Gras Smoothie Bowl

Ingredients

  • 1/2 cup frozen blueberries
  • 1/2 cup frozen banana
  • little bit of almond milk
  • 1 banana
  • 1 kiwi
  • 1/2 mango
  • 1 starfruit

Instructions

  1. Slice up the kiwi, mango, and starfruit
  2. Blend up the blueberries and banana with just enough almond milk to make the blades move
  3. Blend up the rasberries with just enough almond milk to make the blades move
  4. Pour the blueberry mix into a bowl, and swirl the raspberries over top.
  5. Arrange the kiwi, mango and starfruit over the bowl.
  6. Enjoy!

Notes

tip: to keep the bright color of the raspberries, defrost them first so that you need less almond milk.

http://kitchenwindowclovers.com/marti-gras-smoothie-bowl/