Skillet Smoothie: Getting Creative With Your Breakfast

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Last week I traveled to Pennsylvania to help out with a church remodeling project.  We were told to bring our own breakfast foods if we had any food sensitivities or allergies.  Since I cannot eat gluten, and only eat minimal dairy and egg products due to past digestive issues, I brought along all of my ingredients to make a green smoothie.  Since the home we were staying had a full kitchen, I thought this would be simple and easy to prepare before we set off to work in the morning.

Well...I went downstairs the 1st morning, headed into the kitchen, and asked, “Does anyone know which cupboard the blender is in?” The response, nope, haven’t seen one, nope, haven’t seen one, nope,haven’t seen one”, and after looking in every cupboard, realized nope, there isn’t one!

So, what do you do with 2 cups of spinach, a granny smith apple, cinnamon, hemp seeds, celery, and a can of coconut cream and no blender?  You improvise!! I took out a small fry pan, and sauteed the apples and celery. When they were a hot, but still a little crunchy, I added the hemp seeds, cinnamon and about ⅓ of the can of coconut cream until hot and bubbly.   Since I am not a huge fan of sauteed spinach, I then added the spinach just until it began to wilt. I removed from the burner, poured it all into a bowl, and, Wahla! breakfast was ready!!. As I was eating one of the other ladies said to me, “You know Kim, this is how new recipes and ideas happen, what does it taste like?” Honestly, It was amazingly good, and since it is was a raw, cold wintery day my body thanked me for starting the day with a medley of warmth rather than with a cold blend of a smoothie.

The next morning someone had brought blueberries to share, so I added this to the skillet, it was a great addition, I added the blueberries in after the apples and celery were cooked allowing them to heat through but not burst.  YUM!!

Skillet Smoothie

Ingredients:

1 Granny Smith Apple cut into small chunks

1 stalk celery cut into small chunks

2 T. hemp seeds

1 t. Cinnamon

2 c. fresh spinach

⅓ can coconut cream or ⅓ can full fat coconut milk

Directions:

  1. Saute celery, apple and cinnamon until desired consistency (I like mine hot through and a little crisp)

  2. Add ⅓ can of coconut cream/milk and heat til bubbly.

  3. Add hemp seeds

  4. Add spinach, stir and cook to desired doneness.  I like mine only slightly wilted, not soggy, so only heated for about 1 min.

So, what do you think? Ready to give it a try? I love feedback! Leave a comment below and be entered to win a free cooking and wellness class of your choice. Thanks!