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Beats for Breakfast

August 9, 2010

I woke up this morning knowing I had a bunch of organic beets and a day to devour them!  Eeek, what is a girl to do?  Eat them for breakfast of course!

Beets come with lots of leafy greens attached.  I was going to just throw that part away but lucky for me I have a smart mom who asked the farmers at the FM if the greens could be used.  Response: “Use them like you would spinach.”  Hmmm….a beety GM it is!

  • ~2 cups beet greens
  • 6 oz. plain greek yogurt (I used Chobani)
  • 1.5T organic creamy peanut butter
  • 1 frozen banana (this was hard to blend, I’d use non-frozen next time)
  • ~1 cup vanilla almond milk

So originally I wasn’t going to add the milk but the GM was THICK and none too sweet so I needed some liquid sweetness.  I also ended up with a lot in the blender.  Like 2 servings worth so if you think this smoothie is a little too calorie dense just know that it’s two servings!

Topped with more peanut butter and some dry oats, yum-0!

Check out that color!

After slurpin up the smoothie I started on my to do list.  I can’t believe I’m going on yet another vacation tomorrow!

I woke up ready to run but Joey and the weather were thinking something a little different.  Not only was it raining but Joey invited me to join him for an evening run so I gave in and got back into bed for an hour of reading.

How many of you have read this classic?

I started it on the way to Vegas and I may never finish it…

Also on the list: conquering the beet.

Don’t worry there were more these two just had the coolest looking stems!  I brought a pot of water to a boil then let the beets cook for ~30 minutes.  I was so surprised every time I cut into one because they were all different colors!!  They will appear in tonight’s dinner salad — pictures to come!

Did I mention I had my first encounter with millet?

We cooked the millet then tossed it with fresh corn, fresh tomatoes, jalapeno (which I kindly allowed Joey to cut), cilantro, cumin and fresh lime juice.  It was okay, tasted more like a side dish than a meal to me plus we were short on time and the millet wasn’t totally cooked.

I remedied that today.  I tossed the millet mixture in a pot with some water and let it simmer away.  OH.WOW. this smelled great and tasted even better!  The little sister came over and we mixed the millet with some organic sweet red pepper hummus then wrapped it all up in some Ezekial wraps — first time trying these and I really loved the taste and texture (although a little tough to bit through when they were all rolled up).  I will definitely recommend this meal to Joey so he can use of the tortillas and leftovers while I’m gone!

Off to dominate my to do list!

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