Snickers in smoothie form – can it be done?
Yes, it can.
- 1 container Caramel Oikos
- 1 cup almond milk
- 1 cup ice
- 1 Tbsp cocoa powder
- 1 tsp Ah!laska Chocolate Syrup on top
- sprinkle of salted, crushed peanuts
Blend yogurt, milk, ice, and cocoa powder. Top with syrup, peanuts, and enjoy!
I don’t normally use yogurt in smoothies, but I will from now on! And the caramel totally came through – it had all my favorite parts of a Snickers bar :) Chocolate, caramel, peanuts.
Work was work – it’s Monday, so things were busy.
This smoothie got me through the afternoon!
And dinner turned out great!
I’ve seen Ina make this dish a few times (hello, reruns) and I want it every time I see it.
I finally made it happen! A Salmon Nicoise Platter.
I roasted some Wild Alaskan Salmon (a good choice, according to my Seafood Watch Pocket Guide) at 475 for about 10 minutes, topped with a mixture of whole grain mustard, roasted garlic mustard, vinegar, salt and pepper.
While the salmon was cooking, I boiled some baby yukon golds, steamed the green beans in the microwave, and peeled some hard boiled eggs I made earlier today.
Once everything was cooked, I sliced the eggs and some tomato from our neighbors garden, got the olives out, and made a quick dressing (olive oil, dijon, vinegar, salt, pepper, oregano).
Then just plate, drizzle some dressing, and dig in!
I loved that it felt like a salad with all the components and dressing, but it wasn’t. And every piece was delicious!
Freshly steamed green beans, creamy yukon gold potatoes, bright and juicy tomato, fatty salmon and egg, briny olives.
And the platter salad went really well with a local brew Nick brought home with him.
Shooting Creek Brewery is in Floyd, VA, and their Rebel Rye Ale is our favorite!
We just finished eating, I’ve got my lunch and snacks packed for tomorrow…all that’s left is to finish this post, maybe take a walk with Maggie, and settle down for the night.
I’ve got a fun recipe for you tomorrow! ;)