I don’t know what you would call this but no matter what it is delicious! It’s kind of like a cross between a smoothie and a milk shake. So what would that be called a Smoothshake? I love banana ice cream. If you’ve never tried that before you just cut up some bananas into chunks and freeze them for an hour, and then blend them in a food processor. It’s a very healthy ice cream! This is kind of the same concept. You blend some frozen bananas together until they become a frozen smooth consistency and then add in some greek yogurt, milk, and peanut butter. So good and yummy.

I had bought some bananas at the grocery store and they turned ripe pretty fast. Going to make some banana ice cream with those later on. A good way to use up those ripe bananas.

The lilacs are in full bloom and they aren’t lasting long because of the crappy weather. I got a quick picture of them the other day ago. The sun just doesn’t want to come it seems lately. It’s been cold and windy.

Peanut Butter Banana Smoothie

Ingredients

2 ripe bananas (cut into chunks and frozen)
1/4 cup of greek vanilla flavored yogurt
1/4 cup of 1% milk
1-2 tablespoons of peanut butter

Directions:

Blend bananas in a blender until they’re a smooth consistency. Add in all the rest of the ingredients
and blend together until smooth. Enjoy.

I finally was able to make my own egg sandwiches using my new egg rings that I got at Williams Sonoma. I love that store and I could spend hours just looking in there. For my sandwiches, I used cheese, ham, and egg. You could use sausage, avocado, tomato, whatever you like. The cheese is usually melted on breakfast sandwiches, but that will be done in the microwave whenever you heat them up in the morning for breakfast. Wrap these sandwiches up in some parchment paper and freeze them. Let them thaw over night in the fridge and heat them up in the microwave for about a minute and thirty seconds. Very filling breakfast. Keeps me full for quite awhile.

Toast some English muffins in the oven at 400 degrees until the edges start to brown or look golden.

Start assembling the sandwiches. Start with the egg, and put whatever you want on top.

I only made 6 of these at a time. I should have bought another package of English muffins at the grocery store, so that I’d have enough for 2 weeks. Next time!

Ingredients

6 English Muffins
6 large eggs
6 slices of your favorite type of cheese
6 slices of deli ham

Directions: Preheat oven to 400 degrees. Place the English muffins on a sheet tray and bake them for 10 minutes or until the edges start to brown.

Meanwhile, while the English muffins are cooking cook the eggs inside some time of circular device. You can use jar lids. I used egg rings.

Let the eggs cool and cook the ham on each side until it turns brown.

Assemble the sandwiches eggs first, then cheese, then ham. Enjoy.

I attempted to take more pictures of the different steps to make the recipe and this is all I got.

I swear, I’ve been meaning to take more pictures like this, but I just keep on forgetting about it. I will try my best next time, I promise.

I did get this lovely picture of bacon though.

I’ve been on this egg kick lately. I’ll eat them wrapped up in a tortilla, on a piece of toast, on top of pizza, and also in cupcake form, like these little guys.

Aren’t they cute? I layered some hash browns in some cupcake pans like the picture above and baked them until they were golden brown. Make sure to fill them up pretty full because they end up being half that size. Once the hash browns have cooled, mix together about 8 egg yolks in a bowl, some cooked bacon, cooked sausage, scallions, salt, and pepper, and cheese. Whatever you want really. Then divide the egg mixture between the 12 cupcake holes and bake for an addition 10-15 minutes or until the eggs look like they were cooked through.