The first recipe for Smoothie-licious is also part of my Midnight Snacks series as well. In chapter 1:00 AM: Spa Night, the authors wrote a section called “Lots of Lassis” that features a tradition lassi as well as several variations. Lassi is a tradition Middle Eastern and East Asian beverage with yogurt often mixed with fruit or spices. Some versions are savory, but most are sweet. Below is the general recipe followed by several mix-in variations. I tried the Honeydew and Ginger Lassi, shown above with a sprig of mint.

Lassi Recipe:
1 cup plain non-fat or low-fat yogurt
1 cup skim milk
1 tbsp honey or maple syrup

Combine all ingredients in a blender and, in the author’s words, ”let ‘er rip.” Pour the lassi in a glass filled with ice.

Variations:

Lemon Lassi: add grated zest of 1 lemon (do not add lemon juice, it will curdle the yogurt)
Indian Spice Lassi: add a pinch of ground cardamom, ginger, cumin, and black pepper
Pistachio and Honey Lassi: blend in 1/2 cup of pistachio and an additional tbsp of honey
Honeydew and Ginger Lassi: Add 1 cup of honeydew cubes and a nickel-size piece of fresh ginger (make sure to peel ginger first) 
Mint of Persian Lassi: add 10 fresh mint leaves
Berry Lassi: add 1/2 cup strawberries, raspberries, cherries, blueberries, or blackberries
Mango Lassi: add 1/2 cup sliced, peeled mango (an Indian favorite)

These recipes all make 2 generous servings.

Just as flavored iced teas dominated the kitchen last summer, this year has a hot new trend: smoothies. Okay, so maybe it’s a not-so-new idea, but this summer will see the humble smoothie elevate to the trend-setting beverage of choice. To kick-off this summer celebration, I am launching my latest special project: Smoothie-licious. This project will feature all beverages cast under the umbrella of smoothies: slushies, frappes, freezes, shakes, lassis, sippers, and any other beverage concoction that can be classified as “frou-frou.” I may even through in some tea-based blends as well, since iced tea is still a summer staple.

The Internet is a goldmine of smoothie recipes, with websites like Mr. Breakfast that have a plethora of combinations for breakfast, dessert, or just a snack. Other websites, like caroleflower.com and Smoothie Web are completely devoted to all things smoothie. MyRecipes.com (one of my all-time favorite websites) recently wrapped up an entire month devoted to Get-Fit Smoothies and Shakes. I would recommend searching online rather than purchasing a book on smoothies, most of the books I flipped through featured recipes with ingredients I normally do not buy or even some that I have never heard of (oat milk? red currants? blue algae? I’m sure these things exist, but not at my grocery store).

The newest smoothie recipes feature unique combinations, such as coffee and Chinese five-spice powder, lemon and basil, or apricots and cardamom. Part of the current trend is to turn a smoothie into a complete, balanced meal with the addition of protein powder, wheat germ, and healthy omega-3 fats such as flax-seed oil. Like traditional smoothie recipes, most of the current recipes still rely on fruit, yogurt, milk or juice for taste and substance, herbs or spices for additional flavor, and ice to thicken the mixture.

I expect this special project to run for most of the summer, when herbs and fruits are in peak season. I will also use frozen fruits as I’ve been doing while waiting for summer fruits to become available. Also look for coffee and chocolate creations that might pass for dessert. I will try to incorporate some of the newer ingredients, like wheat germ and protein powder, though I tend to stick to a conventional fruit-and-yogurt combination.

So be on the look-out for something new, something different, and lots of things delicious in the world of smoothie-licious.

This is a light, healthy dish that is quick to make on a weeknight for dinner. The original recipe comes from Everyday Food and calls for a 12-inch skillet with a steamer rack. Since I do not own such a pieces of equipment, I opted to bake my chicken and the result was very moist and tender for about the same amount of time. Lettuces leaves placed over the chicken breasts maintain moisture, or at least that is my best guess for their purpose in this recipe, though it may not be necessary when baking.

Tarragon, which is not an herb I use frequently, is a staple in french cuisine. It has a taste similar to basil, without the hint of sweetness, with a slight anise flavor and aroma, but not as sharp or pungent. Tarragon is a great compliment to the lemon and garlic in this recipe.

4 boneless, skinless chicken breasts
1 tbsp olive oil
1/4 cup fresh tarragon leaves, coarsely chopped
3 cloves of garlic, coarsely chopped
1 lemon, rinsed and thinly sliced
1/4 tsp salt
4 large, soft lettuce leaves
2 tsp spicy brown or dijon mustard  

Preheat oven to 375F and coat a 13×9 baking dish with olive oil.

Season chicken breasts with salt and arrange in a single layer in the baking dish. Sprinkle tarragon leaves and garlic over chicken. Top each chicken breast with 3-4 think lemon slices. Lay lettuce leaves over chicken, overlapping slightly.

Bake for 25-30 minutes, until chicken is cooked through and no longer pink. Discard lettuce leaves. Arrange chicken on a large serving plate or platter. Pour juices from the baking dish into a small bowl and whisk in mustard. Pour sauce over chicken.

Another recipe from 2:30 AM: Late Night Rehab, this came from a set of recipes referred to as “Four Energizers.” These smoothie/shake recipes were created for late nights when “you have to burn the midnight oil and need food, glorious food, to supplement your energy.” The original recipe called for things that have never seen my kitchen: protein powder and flax-seed oil. According to the authors, flax-seed oil contains essential fatty acids that are great for focus and concentration, but I substituted some vanilla yogurt because, well, that’s what I had on hand.

And boy, does this concoction energize! The first time I made this was on a Friday night and I was up well past my bedtime, zooming with energy. This will definitely give you a pick-up on an early morning if you wake up grouchy and groggy like I do. Whether first thing in the morning or late at night, “hearing the wailing screech of the blender will also enliven things, as will neglecting to secure the blender lid tightly enough.”

Below is my version of this chocolaty-thick smoothie. If soy milk scares you, regular milk is fine…but don’t let soy milk scare you, the chocolate kind is especially good.

1 cup low-fat chocolate soy milk
1 cup frozen pitted dark, sweet cherries (do not thaw)
1/4 cup low-fat vanilla yogurt
2 tbsp cocoa powder
2-3 ice cubes

Toss everything into a blender and puree until smooth. Pour into a to-go cup and slurp on your way to work. Delicious!

Or you can be fancy like me, and garnish with a dollop of yogurt, a frozen cherry or two, and a light dusting of cocoa powder. Yes, of course it tastes better that way.

Just made a huge batch of Great Day Granola? Here is the perfect way to enjoy it! This version pairs my Chocolate-Chip Cherry Granola with frozen blueberries and fresh raspberries layered between vanilla yogurt. This parfait puts anything you would pick-up at the drive-thru to shame!

Experiment with different fruits and yogurt flavors until you find the perfect combination. Fresh or frozen fruits work well.

1 cup low-fat vanilla yogurt
1/2 cup frozen blueberries, unsweetened
1/2 cup fresh raspberries, rinsed and patted dry
1/4 to 1/2 cup Chocolate-Chip Cherry Granola

Pour frozen blueberries into a large glass or travel mug. Cover with 1/2 cup yogurt, then sprinkle raspberries. Cover with the other 1/2 cup yogurt. Top with granola. Eat immediately or take it to-go.

Once the blueberries begin to thaw, the juice will create the perfect infusion with the yogurt. Frozen peaches are also great in this parfait.