Skinny Studying

I've been a big fan of smoothies for a while now.  Until recently, though, I hadn't been supercharging them.  What does that mean?  Adding hidden good-for-you junk that I don't eat on it's own.  And I have almost perfected the art of hiding the taste.

I like to prep a bunch of ingredients at once by cutting the fruit and putting them in bags.  I usually do this while watching some sort of trash TV.  Then I freeze them all up and have them for the week/ 2 weeks/ etc!

• I have been buying frozen mixed berries, because they are cheaper than fresh (at least I have found)
• I buy fresh pineapple, kiwi, sometimes blueberries, chopped kale, and watermelon
• Peaches go either way depending on the time of year-- whatever is cheapest at the moment is the winner for me!

Clearly, my freezer is packed.

 I then use almond milk and sometimes 2 tablespoons of Greek yogurt as my liquid.


Here is a recipe for one of my favorite smoothie recipes to date. It's my go-to when I need a mid-day pre-workout post-study snack that leaves me feeling like attacking these Barbri problems is a piece-o-cake.

YUMMO! Look at that color!

Ingredients:

1. three handfulls frozen mixed berries
2. 3 tablespoons frozen chopped kale
3. 8 1-inch chunks frozen pineapple
4. 1/3 cup almond milk

Directions:

Throw that stuff in a blender.  Blend the hell out of it and enjoy!

Part II: Pumpkin Butter!

Finally!

I promised my recipe for Pumpkin Butter (using that leftover pumpkin puree from the pumpkin spice latte syrup!) and here it is!  Doesn't it look yummy?

Without further ado: The recipe!

Pumpkin Butter!

1 can pumpkin puree (minus the 4 tbsp you used for the pumpkin spice syrup!)
1 cup apple cider
3/4 rounded cup brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon cloves

**again, these are all "ish" measurements.  I used a lot more nutmeg because I am OBSESSED with it, but my mom didn't like that much.  

Directions:

1. Throw all ingredients in a small pot/ saucepan (with a top).  Stir well.
2. Bring the mixture to a boil-- it will be going "glug glug"
3. Reduce to a simmer, so that it is barely "glugging." 
4. Put the top on the saucepan and let simmer for 30 minutes or until thickened-- stirring frequently!! 
5. Remove from heat and let cool.  Transfer to containers, and keep in fridge.  

YUMMMMMMM!

DIY PUMPKIN SPICE LATTES without the trip (and $$) to Starbucks!-- Vegan and Organic

Who doesn't' love Pumpkin Spice Lattes from Starbucks?  I mean, its pretty much the only reason I am OK with summer slipping away into fall.  But the $3 or so it takes to shell out for a Soymilk-Pumpkin Spice-extra hot-no whip-latte gets to be a little expensive.  And worse than that, the time it takes to pull my butt out of bed, go to Starbucks, parallel park without hitting anyone, stand in line, order my latte, wait for the baristas, get my latte, add extra nutmeg, dodge traffic on my way back to my car, etc. is time that I DON'T HAVE, and could be using to sleep an extra 15 minutes.

Glorious solution to this problem: MAKE IT YOURSELF!!

I have seen a few recipes for this floating around, so I took a bunch of them, mushed them together, and experimented to create the best mashup of Pumpkin Spice recipes for the MASTER latte syrup mix.

And it is SO. EASY. TO MAKE.

And it is perfect to make with another one of my favorite things-- PUMPKIN BUTTER! (THIS WILL BE MY NEXT POST)

Literally, it is so easy to make these 2 together, and would be crazy not to.  Pretty much the same ingredients, and it works out that you only need one can of pumpkin.

Without further ado, here is the FIRST of the two recipes:

PUMPKIN SPICE LATTE SYRUP:

• 4 tablespoons of pumpkin puree
• 1 1/2 cups apple cider
• 1 cup brown sugar
• 2 cinnamon sticks
• 1 tsp ground cinnamon 
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• couple dashes of ground cloves-- up to 1/2 tsp
  ***NOTE-- use organic ingredients if you are on an organic diet, and add to soymilk if vegan.

The front pot is my syrup :)

1. Take your 4 tbsp of pumpkin puree, and set the can aside (it creates the perfect amount to make the pumpkin butter I am going to tell you about later!).  
2. Combine everything in a pot.
3. Put on the stove on medium-high heat, and stir.  Stir that puppy for 5 mins so it doesn't boil.  After 5 mins, check to make sure the sugar is dissolved-- if not, keep heating and stirring until it is dissolved.
4. Turn off heat and let cool for 15 mins.
5. Pour into a container.  DONE.  BAM.  

I use it with 1/2 cup coffee, the rest soy milk, and about a tbsp of syrup.  It's yummy!  And perfect for sharing :)

**note-- all measurements are "ish--- use as much/little spice as you want.
**ALSO-- this is SUPER easy to make ORGANIC, for all of my Boulder friends :)

Law School Hummus

Ok.  I know very few grad students (or 20-somethings in general) that dislike hummus.  Its a great source of all kinds of good nutrients to help you keep cranking-- the good fats, protein, carbs-- and it's just plain yummy.  But it can be so expensive!  And law students are so poor!  So.....drumroll please:

I invented/merged a few recipes to make my very own version of hummus for very cheap!  And-- because I love sharing-- I am sharing it with YOU.  All of these measurements are estimates-- I am a big "dash of this" kind of cook.  Also, if you are out of any of the spices, don't worry-- just use whatever you have.  This is a "whatever is lurking in my cabinet" kind of thing. NOW, Without further ado, DIY Law School Brain Pump Hummus:

2/3 can Garbanzo beans/chickpeas
3 tablespoons plain low fat yogurt
2 tablespoons EVOO
1 clove garlic, chopped into chunks
1/2 tablespoon lime juice
2 tsp parsley
2 tsp garlic powder
1tsp curry
1tsp tumeric
salt and pepper

1. Drain most of the water out of the chickpeas.  Pour chickpeas into food processor, with a splash (about 1/4 cup) of water from the can.
2. Add EVOO, Yogurt, lime juice, and garlic into the food processor. 
3. BLEND THAT STUFF.  Blend it until it's a puree.  Then blend it/food process it some more.
4. Add the rest of the ingredients.  KEEP BLENDING! It should be smooth and kind of creamy.
5. Add salt and pepper to taste :)

Oh yeaaah you (and your brain) can thank me later...